Volume 10, Issue 098 - May 17, 2006

Greetings ,

We learned yesterday that strawberries are picked and shipped fresh. That means they should be used quickly to enjoy them at their finest state. Today we will learn some tips to keep those berries at their best.

Tips on Fresh:

Always refrigerate your strawberries immediately to 34 degrees F. Keep berries away from moisture and stack carefully. Don't wash berries until just before use. Leave green caps on and wash berries with a gentle spray of cool water. After washing, remove the green caps from berries with a light twist or with the point of a paring knife.

Tips On Frozen:

• Proper thawing takes time. Refrigerator thawing is recommended to retain better shape (see chart below). In fact, if you want retain the best flavor and texture, serve strawberries while they're still slightly frozen.
• If thawing at room temperature, keep strawberries in a clean, sanitary environment.
• Cover and refrigerate unused thawed berries within two hours.
• Never try to speed up the thawing process by running water over the outside of the container. This can promote the growth of bacteria.
• After thawing, keep berries refrigerated and use within three days. Never re-freeze.

Source: California Strawberry Commission

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Strawberry Feta Salad with Balsamic Vinaigrette

Makes 12 servings

Ingredients:

24 cups watercress
2 pounds California strawberries, stemmed and sliced
6 ounces Feta cheese, crumbled

Balsamic Vinaigrette:
Makes 1/2 cup

1/4 cup Balsamic vinegar
1/3 cup extra virgin olive oil
salt and black pepper as needed

Preparation:

For each serving, to order:

Toss 2 cups watercress with 1 1/2 teaspoons Balsamic Vinaigrette. Dress 1/4 cup strawberries with 1/2 teaspoon vinaigrette and arrange on greens, top with 2 tablespoons feta cheese.

Balsamic Vinaigrette:

In small saucepan, simmer vinegar until reduced by half. In bowl, whisk oil and vinegar together. Season with salt and pepper.

Tips: Garnish salad with 2 tablespoons toasted slivered almonds or toasted pistachio nuts. Mix a small amount of snipped chives or fresh herbs such as chervil, mint or basil into watercress.

Recipe created by Chef Frank Proto of Layla Restaurant (New York, NY)

Thawing: Plan Ahead

Source: California Strawberry Commission

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California Strawberries and Fresh Mozzarella with Mint Drizzle

Makes 12 servings

Ingredients:

Mint Drizzle:
Makes about 1 1/2 cups

1 1/2 cups extra virgin olive oil
1/2 ounce mint leaves

Strawberries and Mozzarella:

1 pound, 14 ounces stemmed and sliced California strawberries
1 ounce sugar
3 pounds fresh mozzarella cheese slices, 1/2 inch thick
1/8 cup balsamic vinegar
mint sprigs, as desired

Preparation:

To make mint drizzle, in blender, combine olive oil and mint. Process until smooth. Cover and refrigerate.

In bowl, combine strawberries and sugar, cover and set aside. Yield, 6 cups

For each serving, to order:

Plate 4 ounces mozzarella, overlapping slices. Spoon 1/2 cup sugared strawberries around cheese. Drizzle 2 tablespoons Mint Drizzle and 1/2 teaspoon balsamic vinegar over cheese and strawberries. Garnish with mint sprigs, as desired.

Recipe created by Chef Gale Gand, Brasserie T (Chicago, IL)