Strawberry Milkshake

I hope you haven't gotten bored with another strawberry related post.  I promise to move on once my strawberry supply has become nil :)

To make this milkshake more interesting, I added a layer of freshly blended strawberries with sugar at the bottom of the glass and then topped it with the milkshake.  Add whipped cream at the end, you'll have a pretty satisfying milkshake!

The basic recipe for the milkshake layer is:

1 1/2 cups strawberries

1/2 pint vanilla ice cream

1/4 cup milk

1 tablespoon sugar, or to taste

Mix everything in a blender until smooth.  Makes about 2 cups.

If for some reason you think the ice cream part is not enough, feel free to add some more.  I like to taste it along the way to make sure I get it right.  Again, there's no right or wrong way to make this; here's a glass to celebrate the summer of the year.

Strawberry Pops

Now is the right time to enjoy pops, especially homemade strawberry pops.  They are not hard to make, in fact, I don't have a specific recipe of how to make it.  Just blend fresh strawberries with sugar and some milk.  Pour it into a popsicle mold and there you have it!  Perfect for a Fourth of July picnic, I must say.  Enjoy the pictures and make some!

Three-Berry Spoon Cake

Strawberry season is in full swing in Oregon.  I was not planning to go u-picking this summer for strawberry because my parents have a little patch of evergreen strawberry in their garden.  Even though their strawberry is small in size but they are prolific plants.  Each week either my mom or dad can be found in the garden picking the juicy morsels; they are trying to save most of it before the slugs can get hold of.  But I gave in and set out u-picking last weekend.  My goal was to pick Hood strawberries, but the two farms that I went to, both closed their Hood fields because of overpicking.  People are really going for those berry once the weather turn nice.  Last weekend we had back-to-back sunny days and this weekend the sun finally spread out its glorious rays.

So even though I didn't get to pick Hood strawberries, I got to pick Tillamook variety in a Sauvie Island farm.  Of all the berries that I picked some will be made into jam, lemonade concentrate, pies, milkshakes, pops, and marmalade.  Yes, I have lofty ideas yet I am still finding time to do all of those so for right now my strawberries are safely bagged in the freezer.  Some of the fresh ones were made into this three-berry spoon cake.  I have this urge to make cake with berries for some time, something substantial, something that I can sink my teeth into.   Looking up a recipe in my book collection, I found the perfect answer.  I've never made a spoon cake before and I can't find the origin for this cake either.  All I know is that this is a homey dessert; the batter part is similar to pancake batter and it puffed up considerably and was pretty sturdy.  I just love it.  You should see my husband scarfed down this cake in a beat :)

Here is the recipe and you really should try it this summer!

Three-Berry Spoon Cake

Makes 8 to 10 servings

___________________________________________

For the filling:

4 pints strawberries (2 pounds), hulled and quartered if they are big; if they are small you could leave them whole

2 pints blackberries (12 ounces)

2 pints blueberries (12 ounces)

1/2 tablespoon lemon juice

3/4 cup sugar

2 tablespoon cornstarch

For the batter:

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons finely grated lemon zest

1 1/2 teaspoon baking powder

1 teaspoon salt

2 eggs

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 sticks (6 ounces) unsalted butter, melted

______________________________________________

To make the filling:  Combine strawberries, blackberries, and blueberries in a large bowl with lemon juice, sugar, and cornstarch.  Toss to combine; let stand 10 minutes.

Preheat oven to 375 degree F.

To make the batter:  Combine flour, sugar, lemon zest, baking powder, and salt in a medium bowl; whisk to combine.  In a smaller bowl, whisk eggs, milk, and vanilla extract.  Pour the liquid ingredients into the dry ingredients and whisk them until evenly moistened, then whisk in the melted butter until evenly smooth.

Scatter the filling in a 13-by-9-inch baking dish.  Spoon the batter on top, leaving small gaps.  Bake in the center of oven for 1 hour, or until the fruit is bubbling and a toothpick inserted into the topping comes out clean.  Let the cake cool for 1 hour before serving.

Source:  adapted from Food and Wine:  Reinventing the Classics

Beet Cheese Tart

I used to cook beet dish only for myself; now I have partners in crime, my parents.  They will try my food as well, though I'm not quite sure if they like all of it.  Sometimes what I cook will be too radically different than what they are accustomed to eat.  Take this beet cheese tart.  It looks delicious and it tastes delicious as well.  The cheeses I used here were made locally in Oregon and I was very happy the way it turned out.  The original recipe calls for different colors of beets but what I had on hand was the regular red ones.  I'm sure if I change the type of vegetable, it might work as well.  Think of summer veggies out there, it's suddenly a great idea to make this tart again.

Beet Cheese Tart

Makes one 13 x 19-inch tart

--------------------------------------------------------------

All-purpose flour, for dusting

Pâte Brisée, recipe follow

1 1/2 pounds (without greens) beets

2 tablespoons extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound fresh goat cheese, room temperature

1/2 scant fresh ricotta cheese (4 ounces)

2 teaspoons finely chopped fresh thyme, plus about 1 teaspoon whole leaves

1/2 cup grated fontina cheese (about 2 ounces)

Preheat oven to 375 degree F.  On a lightly floured surface, roll out dough 1/8 inch thick.  Press firmly into a 13-by-9-inch rimmed baking sheet, leaving a 1-inch overhang on all sides.  Tuck overhanging under to create a double thickness; press firmly against pan.  Pierce bottom of shell all over with a fork.  Refrigerate or freeze until firm, about 30 minutes.

Line shell with parchment; fill with pie weights or dried beans.  Bake until golden brown, about 30 minutes.  Remove weights and parchment.  Transfer to a wire rack to cool completely.  (Keep oven on.)

Trim all but 1/2 inch of stems from beets; rinse well.  Toss with oil and 1 teaspoon salt.  Transfer to a rimmed baking sheet; cover with parchment, then tightly with foil.  Roast until beets are tender, 45 minutes to 1 hour.  When cool enough to handle, peel beets with a knife.  Cut into thin rounds.  Raise oven heat to 425 degree F.

Stir together goat cheese, ricotta, and chopped thyme until well combined; season with pepper.  Spread mixture over tart shell, filling all the way to edges.

Arrange beets over cheese mixture, overlapping slices slightly.  Lightly season with salt.  Sprinkle fontina and whole thyme leaves on top.  Lightly drizzle with oil, and season with pepper.  Bake until golden brown, about 25 minutes.  Serve warm

----------------------------------------------------------------------

Pâte Brisée

Makes enough for one 9-inch double-crust pie or two 9-inch single-crust pies

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 to 1/2 cup water

Pulse flour, salt, and sugar in a food processor.  Add butter, and pulse quickly until mixture resembles coarse meal, with some large pieces remaining.  Drizzle 1/4 cup water over mixture.  Pulse until mixture just begins to hold together.  If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse.

Gather dough into a ball, wrap loosely in plastic, and press into a disk using a rolling pin.  Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.

Source:  adapted from Martha Stewart's New Pies and Tarts

Crispy Asparagus Balls with Pasta in Marinara Sauce

Boy, these past few weeks were thrown at me at full force.  Between two rounds of antibiotics--though not consecutively--to combat awful bacterial infection, I was invited to a friend's graduation picnic and I had to show up for orientation & training for a new job.  The graduation picnic left me momentously happy since it marked the day my friend finally finished her nursing school; for the past four years I have to coordinate my carpool schedule with her school schedule.  The orientation and training left me exhausted.  I wish they would combine all the training into one day.  But, nonetheless, I could start my job next week.  With the weather's hopefully turning bright and warm, I also think that my disposition would turn more cheerful.

Local asparagus started to show up in the markets and I found a recipe called crispy asparagus balls.  When I was thinking about making these, I was thinking that the balls could be a great replacement of meatballs in a pasta with marinara sauce dish.  And it was a great idea to sneak in asparagus in my son's diet.  I'm not the kind of person who usually sneak in vegetables in disguise, but my son isn't the greatest fan of asparagus.  Whereas I love it!  So, the asparagus balls weren't so bad at all; they definitely are best when they just come out of the oven, crispy and goey inside.

And what's best was that I got local, organic eggs from my husband's friend at that time.  I just love the color of the eggs and the freshness of the eggs, they were such beauties that I had to take pictures of them.

Crispy Asparagus Balls with Pasta in Marinara Sauce

Serves 4-6

1 lbs asparagus, trimmed and chopped

1 small onion, diced

2 cloves garlic, minced

1 cup bread crumbs

1 cup shredded Swiss cheese

3 eggs

1 teaspoon salt

2 teaspoon black pepper

4 tablespoons olive oil, divided

Any size of pasta, cook according to the package's direction

Marinara sauce

Preheat oven to 375 degree F.  In a sauté pan over medium heat, warm 2 tablespoons olive oil.  Add onion and garlic;  sauté for 4 minutes.   Add asparagus, salt and pepper.  Continue to cook until asparagus is tender and still bright green, about 5 minutes.  Set aside to cool, about 10 minutes.

Using a food processor, pulse asparagus mixture 6 to 8 pulses.  In a mixing bowl, whisk together eggs and asparagus mixture.  Stir in bread crumbs and cheese; combine thoroughly.

Using a medium cookie scoop, scoop about 1 tablespoon of the mixture, and place on a baking sheet that has been oiled with the remaining 2 tablespoons of olive oil.  Bake for 12 to 15 minutes.  Flip and bake another 5 to 7 minutes, or until crispy.  Serve warm or at room temperature.

To serve with pasta and marinara sauce, cook pasta according to the package's direction.  Use homemade or store-bought marinara sauce to accompany the dish.

Source:  adapted from Market of Choice recipe.