Helene Siegel - Totally Strawberries Cookbook

Copyright 1999 by Helene Siegel and Karen Gillingham.
Illustrations copyright 1999 by Carolyn Vibbert.
All rights reserved. Published in the United States by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Celestial Arts and the Celestial Arts colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data:
Siegel, Helene.
The totally strawberries cookbook / by Helene Sigel and Karen Gillingham; illustrated by Carolyn Vibbert.
p. cm.
1. Cookery (Strawberries) I. Gillingham, Karen. II. Title.
TX813.S9S54 1999
641.6475dc21 98-33434
ISBN-13:978-0-89087-895-8
eBook ISBN: 978-0-8041-5331-7

Interior Illustration: Carolyn Vibbert.

The Totally Strawberries Cookbook is produced by becker&mayer!, Ltd
www.beckermayer.com

v3.1

F OR THOSE WHO KEEP GROWING
AND PICKING THE BERRIES

W hen I left New York to move to southern California I gave up the Manhattan skyline, New York taxis, and street-corner hot dogs. But I gained strawberries!

During my first season in California I remember being in a state of shock in early April. The mornings were still overcast and the temperature was hovering around sixty, but luscious-looking strawberries were everywhere. They were stacked in plastic baskets at the supermarket, street vendors were hawking them at traffic lights, and farmers markets had the crme de la crme. And they were selling them for a song! In New York, fresh strawberries were only sold in the best markets and were priced accordingly. Like small gems, they were to be savored only on rare occasions.

Here, the trick is to avoid taking our juicy little berries for granted. Like other Californians, for months on end I generously garnish my morning cereal with sliced strawberries, pack them whole in lunch boxes, and bake them into two favorite dessertsstrawberry shortcake and elegant strawberry tarts. After the summer, things do slow down a bit. But strawberries are always out there. A decent, not-too-watery berry can always be found.

In case you need help getting your own strawberry season started, here are a few good ideas. Within youll find pink drinksalcoholic and nonbracing cold soups, a few delicate salads, spicy salsas, and plenty of fabulous desserts. But dont forget the standards.

Nothing is more elegant than perfect berries served simply and with style. Serve them piled high in beautiful bowls and baskets with a few choice accompaniments: whipped cream, white and brown sugar for sprinkling, balsamic vinegar, and even a glass of champagne. Cheers!

Curly locks, curly locks,

Wilt thou be mine?

Thou shalt not wash dishes

Nor yet feed the swine.

But sit on a cushion

And sew a fine seam,

And feed upon strawberries,

Sugar, and cream.

Nursery rhyme

This cool, bracing, very pink soup is best suited to a ladies lunch or, served in mugs for sipping, or an outdoor barbecue.

4 cups rindless watermelon chunks, seeded

2 tablespoons sugar

1 pint strawberries, hulled

cup plain yogurt

juice of 1 lemon

ice cubes for serving (optional)

6 sprigs fresh mint for garnish

Place melon and sugar in food processor, and pure until smooth. Pour into mixing bowl.

Place berries in food processor and pure. Add yogurt and lemon juice and pure again. Pour into bowl with watermelon and stir well. Chill until ice cold.

Serve in chilled bowls (or with a few small ice cubes in the bottom of the bowl) with sprigs of mint as garnish.

S ERVES 6

We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Jane Grigson, Jane Grigsons Fruit Book

Who can resist goat cheese and greensespecially when highlighted by chunks of sweet berry?

8 thin slices baguette

cup softened goat cheese

8 cups mixed salad greens

1 cup strawberries, hulled and quartered

1 blood orange, peeled and sectioned

1 teaspoon honey

2 tablespoons sherry vinegar

cup heavy cream

salt and freshly ground pepper

Preheat oven to 450 degrees F. Place baguette slices on baking tray and toast in oven 5 minutes. Turn over and spread each with goat cheese. Return to oven and toast 5 minutes longer, to melt cheese. Set aside.

Combine the salad greens, berries, and orange sections in a large bowl. Toss well.

In a small bowl, whisk together honey, vinegar, cream, salt, and pepper to taste. Pour over the salad and toss well to coat evenly. Divide the salad into four portions and place on plates. Garnish each with two toasted baguette slices and serve.

S ERVES 4

The delicacy of spinach goes well with fruit.

1 (6-ounce) bag clean spinach leaves

1 pint strawberries, hulled and halved

1 orange, peeled

balsamic vinegar

cup extra virgin olive oil

1 tablespoon chopped fresh basil or 1 teaspoon dried

salt and pepper

cup toasted pine nuts

Place spinach in large salad bowl. Add berries. Holding orange over a glass measuring cup to collect juices, cut between the membranes to remove segments. Add orange segments to salad, leaving the juice in the cup.

Add enough vinegar to the juice in the cup to measure cup. Gradually whisk in olive oil. Stir in basil and season to taste with salt and pepper. Pour dressing over salad and toss thoroughly. Scatter pine nuts over top.

S ERVES 6

You have to ask children and birds how cherries and strawberries taste.

Goethe

These sweet fruit dumplings always remind Karen of her college days in the sixties.

5 to 6 cups strawberries, hulled and halved