Strawberries are such an interesting blend of simple and tricky. When they’re really good, they don’t need a single thing to taste amazing, with a huge variety of things. Lately strawberries have begun to show up in a lot of savory dishes, mostly salads. Their sweet/tart/juicy nature works well in many cases that you would use a fresh tomato. And along a similar line of thought, I’ve also seen them topping pizzas, and even in pasta dishes and rice salads! Read more
It’s funny, though, as much as I gear myself away from kitchen-land, it’s still an important part of me. I still sometimes wake up in the middle of the night with a fabulous new food idea that I can hardly wait to try. Today, I woke up at 3am asking myself why I’d never thought of making Rosemary Yogurt before! And then I woke up again at 5am, unable to sleep, and got the yogurt started. This is how I did it. It turned out every bit as amazing as I’d imagined it to be! Maybe even a little bit more so. Read more
Have you ever bought one of those wonderful brands of yogurt that have the layer of thick “cream-on-the-top,” and wished that the layer of cream was a little bit thicker… or a lot thicker?
One day, I was looking at a quart container of heavy cream sitting in my fridge that had been open for about a week and thinking I’d better do something with the pint or so that was left. Before the cream turned and its potential uses became more limited.
I just so happened to have a little smidge of greek yogurt left at the time. So I scraped the last bit of yogurt out of the container, and made yogurt with the heavy cream. Wow! A whole pint jar of “cream-on-the-top” kind of cream!
It doesn’t have that exact texture… but closer than I ever thought possible. It made me way beyond happy to sit down immediately after it was done and savor a few dollops of it in a pretty little dish with a baby spoon– with some pure maple syrup and a frozen strawberry. Of course it was even better after I let it get cold! Read more