Now these are strawberries, French to be particular, but notice they are red all the way through. Now that's a berry! All year long pathetic strawberries are offered in the stores now days, but who can stand to eat one alone without enhancement? The French would simply refuse them and rightly so because they are awful. I look forward to a big fresh fruit salad but have enough sense to know that I will have to wait for Ohio grown, straight from the vine, freshness to be really pleased. Strawberries are served in many different ways, even with balsamic vinegar. I must admit, I have not been brave enough to do that to a berry.
(picture from David Lebovitz)
My strawberry picture is from Bastille market in Paris where they artfully arrange each offering as if it were to be in a still life. Notice the seafood arrangements. All pictures (taken by me) at Bastille market.
Here is another delight that I like to save for spring. It's a nice offering as a starter for Easter and many members of my family order it at P.F.Changs. I never do.
Recipe adapted from Runs With Spatulas and Cooking Light
1 1/4 lb. fat-free ground turkey
1 Tbsp vegetable oil
1 clove garlic, minced
1/8 tsp. ground ginger
2/3 cup thinly sliced green onions (about 4)
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
12 Boston lettuce leaves
3 Tbsp hoisin sauce
2 Tbsp lower-sodium soy sauce (green top)
1 Tbsp rice vinegar
2 tsp. roasted red chili paste
1/8 tsp. salt
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy! From Food Buzz
Beth and I are going to see the movie The Hunger Games this week end. I've just finished the third book which is the last one and I really enjoyed that trilogy.
Just 15 days until Easter and Pam and Chee's pecan pies.
French macarons:
Unlike our coconut macaroons, the French have this multi-colored delicacy called macarons. My French friend Monique presented me with a decorative tin of these delectable treats and I ate everyone of them myself during a three week stay in Paris. I have made these as well, but since I am 'off' baking for awhile, I won't be trying them again any time soon. I do adore them, but I can resist sweets better than I can meat and potatoes. These French treats are becoming very popular in America and recipes are available on the Internet. Of course, Martha Stewart has one and her recipes are everywhere. Here is one of her pictures of these little samples of goodness as well as one picture from David Lebovitz.
Beth and I are going to see the movie The Hunger Games this week end. I've just finished the third book which is the last one and I really enjoyed that trilogy.
Just 15 days until Easter and Pam and Chee's pecan pies.
French macarons:
Unlike our coconut macaroons, the French have this multi-colored delicacy called macarons. My French friend Monique presented me with a decorative tin of these delectable treats and I ate everyone of them myself during a three week stay in Paris. I have made these as well, but since I am 'off' baking for awhile, I won't be trying them again any time soon. I do adore them, but I can resist sweets better than I can meat and potatoes. These French treats are becoming very popular in America and recipes are available on the Internet. Of course, Martha Stewart has one and her recipes are everywhere. Here is one of her pictures of these little samples of goodness as well as one picture from David Lebovitz.
