Raw Food
570 recipes found
Strawberry Nothing
I named this recipe because it is mostly nothing but air. It's fun to make because it's sort of magic. It breaks all those rules you've heard abou egg whites. You don't have to let them get to room temperature. There's no whipping them first and carefully folding in other ingredients. You just put all the ingredients in a big bowl and beat until you have this huge strawberry cloud.
Strawberry Preserves: for when you feel like having magic (or a delicious memory) for breakfast
When I was 8 we met my mother's Aunt Frances for brunch at a French restaurant. Aunt Frances was a very distinguished woman who never seemed to age in all of her 90-something years. She would offer you a cocktail upon entering her Upper East Side apartment (even if it was barely 11 am) and she wore her black hair in a chignon until the end. I still remember that brunch-- eating a hot baguette spread with butter and strawberry jam with my chin barely above the crumb covered white tablecloth. It tasted like magic-- and somehow this simple combination of flavors and textures continues to taste like magic even now.
José Andrés’ Pico de Gallo
Preserved Strawberries with Chiles
As much as I love a good, not-too-sweet berry jam, and as much as I hate tarting up such indispensable staples, the combination of berries and chiles makes so much sense. The chiles give the berries depth, and through contrast, have a way of amplifying their presence, much like a shadow emphasizes light. I used one New Mexico chile, which offered up a polite amount of heat. You might want to add a second one, or even branch out into the world of anchos and guajillos.
Strawberry Cucumber Breakfast Smoothie
A "kitchen sink" sort of recipe. It's strawberry season. I don't like the texture of cucmbers, but I do love the flavor. This solves that problem.
Strawberry & Balsamic Sorbet
This recipe uses macerated strawberries with aged balsamic vinegar ro be pureed and frozen into a sorbet. The result is an intriguing treat!
Sun Baked Strawberries with Madame Clicquot
I don't even know where to begin. If you have ever been to the House of Clicquot in the champagne region of France and then found a strawberry patch heated by the summer French sun then you get my drift. I recreate this, with my amazing and wonderful wife every late spring with my own strawberries and sometimes I even invite the La Grande Dame. It is totally about the time, place and the quality of the strawberries. And, yes, I have a sink in my Orchard Garden. Just one last note, if you don't have a strawberry patch get your better half to skip out on work on a Friday afternoon, grab a blanket to sit on and go to a you-pick. Take some champagne and anything else you might enjoy and get yourself out of the kitchen, office or whatever rut you may be in. I have eaten strawberries in about every recipe and at about every restaurant around the world and it doesn't get any better than sun baked berries, a late afternoon, someone you like, love and really care about and a great bottle of champagne. If you give it a try I really think you will agree. And I challenge those at food52 to disagree.
Lemon Verbena Scented Strawberry Peach Conserves
A few years ago, I started using lemon verbena to scent preserves. It's especially wonderful with strawberries and blueberries. And when you add peaches, it's positively magical. I use this conserve stirred into yogurt, warmed and spooned over ice cream, or served with pound cake. And for a completely different twist, stir a smashed garlic clove or two, marinate chicken or pork, then barbeque. Note: I specify frais de bois or Marie de bois, but any ripe, small, farm-fresh berry will do. I like the woodland berries as they can be kept whole, making a very pretty conserve. There is not sufficient sugar to can this safely, so freeze or refrigerate for up to a month.
Strawberry Lemon Marmalade
I really enjoy strawberry recipes with a hint of tartness, like eating a fresh strawberry. That's why you add lemon to this Strawberry Lemon Marmalade.
Strawberry Rose Coulis...with 3 suggestions.
Champagne Coulis recipe with a wee bit of rose water tastes like love to me, sweet, bright with an sly sensuous perfume wafting hopefully in the background.
Strawberry and Hot Fudge Decadence
When you are dining alone and are in the mood for a decadent strawberry and choolcate dessert, this is the one to make. The hot fudge is created in a minute. You can dip the berries in the hot fudge or pour it over ice cream and top with sliced strawberries.
Fresh Fig and Strawberry Jam
It's all in the ingredients, isn't it? In Middle Tennessee we get small sweet Brown Sugar Strawberries and they work beautifully in jam. Combine them with fresh figs, Harvey's Bristol Cream and orange zest and you have a jam that, well, rocks!
Strawberry Salad
Few are as blessed as we who live in Southern California, with access to strawberry sublimity almost every month of the year. For this recipe I used seascape berries, which have a complex, super strawberry flavor and are in the farmer's market now, but any intensely-berry variety you can lay your hands on will do. (No, faux gourmet superstore, I am not looking at you!) The simple greens let the strawberries steal the show, with fennel and celery in crunchy supporting roles.
Strawberry Panna Cotta With Cereal-Milk Mousse and Cornflake Crumble
Dehydrated strawberries can be found at health-food stores and at specialty-food stores like Trader Joe's. They add a concentrated sweetness and acidity to the crumble, but if you can't find them, no one will know they're missing.
Fresh Strawberries With Almond Crème Anglaise
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you’re on your 10th quart, it’s time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Guacamole With Toasted Cumin
Everybody loves guacamole, and everyone has an opinion as to what an authentic guacamole should be. I leave it up to you whether to add onion and chile — but please don’t make it in a food processor. Guacamole should have texture; use a fork or a mortar and pestle to mash the avocados.
Cucumber Spaghetti, Strawberry Purée and Crushed Olives
Liz Schillinger's Shenandoah Berry Pie
Lemon Verbena Ice Milk With Strawberry Granita
Kidney Bean, Red Onion And Tomato Salad
Tom Yumtini
The Brasserie's Gazpacho
Molly O'Neill's Tabbouleh
