Volume 10, Issue 097 - May 16, 2006 |
Good Day ,
There is no doubt about it, people love strawberries. Strawberries are among the top five most frequently consumed
fruits and strawberry consumption is growing faster than any other fruit. In
fact, one in five households report eating more strawberries in the last year.
- 96% of consumers eat strawberries several times a month
during peak season.
- 88% of this group say they would purchase fresh
strawberries year-round.
- 85% say they could eat strawberries every day.
Consumers who eat strawberries at least once a week make up
36% of all users. Among these:
- 28% of those who eat strawberries more than once a week
shop a store based on the quality of strawberries.
- 29% choose a store with strawberries as an advertised
special.
- 15% buy organic strawberries, even at a higher price.
Source: California
Strawberry Commission
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 Pan Roasted California Quail
Makes 4 servings
Ingredients:
4 whole quail, quartered and partially de-boned
fine sea salt, as needed
black pepper, freshly ground, as needed
2 teaspoons canola oil
2 tablespoons applewood smoked bacon, minced
2 cups Carrot Purée (see below)
2 cups Baby Watercress Salad (see below)
4 tablespoons Strawberry Chutney (see below)
Preparation:
Season the quail and reserve. Heat canola oil in a large sauté pan over
medium heat, add bacon, sauté until barely crisp. Add the quail and cook on both
sides until golden - about 3 minutes each. Transfer quail and bacon to a plate
lined with a paper towel to drain off excess oil. Reserve quail and bacon,
keeping hot.
Carrot Purée
Ingredients:
4 cups carrots, peeled and rough diced
1/4 cup russet potatoes, peeled and rough diced
1 medium shallot, peeled and quartered
1 medium garlic clove, peeled and cut in half
1 1/2 quarts water
2 tablespoons unsalted butter
salt, as needed
white pepper, freshly ground, as needed
Preparation:
Combine all ingredients except butter, salt and white pepper in large saucepan
over medium heat, bring to boil, cook until vegetables are soft. Use a slotted
spoon to remove carrots and potatoes from the pan and transfer them to a food
processor; purée. Pulse in the butter - do not overwork - butter will break.
Season. Transfer to Bain Marie, reserve keeping hot.
Baby Watercress Salad
Ingredients:
1 cup fresh baby watercress, loosely packed
1 teaspoon sherry vinegar
1 teaspoon extra virgin olive oil
salt, as needed
black pepper, freshly ground, as needed
Preparation:
Place watercress in large bowl. Add vinegar and oil, toss. Season and reserve.
California Strawberry Chutney
Ingredients:
1/4 cup aged balsamic vinegar
1/4 teaspoon powdered ginger
1/8 teaspoon cinnamon, ground
1/8 teaspoon clove, ground
1/8 teaspoon allspice, ground
2 tablespoons granulated sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest, finely grated
1/2 cup juicy
California strawberries
salt, as needed
black pepper, freshly ground, as needed
Preparation:
Combine all ingredients except strawberries, salt and pepper in a small
non-reactive saucepan over low heat. Cook until reduced by 75% - about 15
minutes. Remove chutney base from direct heat. Stir strawberries into base.
Season. Cool to room temperature, reserve.
To Serve:
Spoon 1/2 cup of carrot purée in the center of a large
serving plate. Mound 1/2 cup of watercress next to and on purée; arrange quail
around watercress. Sprinkle bacon over quail and around, garnish plate with
large dollop of chutney. Drizzle chutney juice around plate, serve
immediately.
Source: California
Strawberry Commission
How to Select a Great Strawberry:
California strawberries are fully ripe at the time they are
picked and do not continue to ripen after picking. They should have bright red
color, natural shine and fresh looking green caps.
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 Grilled Salmon with Strawberry Salsa
Makes 6 servings
Ingredients:
Salsa:
(Prepare at least one hour ahead.)
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 tablespoon cilantro, cut into strips
1 yellow pepper
3 to 4 tablespoons seasoned rice wine vinegar
2 cups fresh
California strawberries, hulled and diced small
Sauce:
1 stick unsalted butter
1 clove garlic
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
6 salmon fillets (or fish of your choice), skinless
Preparation:
Salsa:
Mix cucumbers, green onion, cilantro, yellow pepper and vinegar. Cover and chill
at least one hour. Just before serving, add strawberries.
Sauce:
In a small saucepan melt butter with garlic over low heat. Stir in honey, soy
sauce and lemon juice and cook 2 minutes, set aside.
Prepare a charcoal grill, when ready brush sauce on salmon pieces and place on a
well-oiled fish grilling rack. Place rack over coals about 4 inches from fire
and grill approximately 4 to 5 minutes on each side. Brush with the sauce again
after turning, and again when done. Transfer to warm platter and top with salsa.
Source: California
Strawberry Commission
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