They’re Here! The First Strawberries of the Season

IMG_2397My favorite way to eat strawberries is cut up in a bowl with a little sugar, a dollop of whipped cream that maybe has some greek yogurt or creme fraiche mixed and a drop of Vanilla (or if you have them some seeds from a Vanilla bean.  I don’t even need a shortcake or a sponge cake just plan is fine by me.  When I was growing up my Grandmother used to get at the grocery store little round sponge cakes which had an indent on the top so you could spoon the prepared berries into.

What to do with all these strawberries? Jam, crumble, pie, Eton Mess – maybe a strawberry syrup for cocktails, Shortcake, Ice Cream (just make sure the strawberries are totally pureed otherwise you get frozen chunks of berries) and if you have too many to deal with freeze them they are great in smoothies or once thawed can make a brillant baked good way after the season is over.IMG_2396

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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