Loading ...
Sorry, an error occurred while loading the content.

Last Two Tips for May

Expand Messages
  • susan7233
    Welcome to the Kitchen Project s H O U S E H O L D H I N T S ____________________________________ Susan Doyle Your tip for May 30, 2005 STRAWBERRIES ARE AT
    Message 1 of 1 , Jun 2, 2005
      Welcome to the Kitchen Project's
      H O U S E H O L D H I N T S
      Susan Doyle

      Your tip for May 30, 2005


      This time of year, just a glimpse of these ruby-red wonders brings out
      the sweet-tooth cravings in us all. Strawberries peak in April, May
      and June, as millions of berries hit farmers markets, supermarkets and
      those irresistible roadside stands.

      Strawberries aren't fruit in the true botanical sense. They're members
      of the rose family and grew wild for centuries in both the Americas
      and Europe. The cultivated beauties we see locally are the result of
      crossbreeding the wild Virginia strawberries (North America's main
      native strawberry) and the Chilean strawberry. They're hardy berries
      that can withstand shipping and storing.

      Here are easy ways to use fresh strawberries in both sweet and savory

      Strawberry Salsa, you will love the contrasting flavors of spicy
      hot and sweet. Spoon it over grilled chicken, fish or pork. Or dollop
      it over avocado slices (arranged in a fan) and garnish with crisp
      tortilla chips to create a colorful salad. To make the salsa, combine
      1/2 jalapeno chili (remove seeds and veins if you want a milder
      salsa), minced (use caution when working with fresh chilies - clean
      hands and work surface upon completion and do NOT touch eyes or face),
      1 1/2 cups diced fresh strawberries, 1/2 cup peeled and diced mango or
      papaya, 2 tablespoons chopped cilantro, 1 teaspoon lime juice, salt to
      taste, pinch of sugar; gently toss to combine and allow to stand 10
      minutes before serving.

      Hot Fudge Sundaes with strawberries ladled over angel food cake, rice
      pudding or crème Brule is delectable. But ice cream is an all-time
      favorite. Heat your favorite hot fudge sauce, spiking it with a little
      rum, if you like. Then spoon sliced strawberries and sliced bananas
      over servings of rich vanilla or chocolate chip ice cream, then top
      with hot fudge sauce. If desired, top with toasted almonds.

      Strawberry Smart Tart doesn't take much time or work. Wash and hull 1
      1/2 pints of strawberries 30 minutes in advance and allow them to
      drain on paper towels, hulled-side down, while you prepare the crust.
      Bake a 9- or 10-inch pie crust; cool completely. Place 1 1/2 cups
      prepared lemon curd (usually stocked with jams and jellies or in the
      "gourmet" section in the supermarket) in crust, spreading it out to
      make an even layer. Top with strawberries, pointed side up. Covered
      with sweetened whipped cream, either piped from a pastry bag fitted
      with a fluted tip or dropped in spoonfuls.

      Strawberries taste delectable when partnered with creamy brie cheese.
      Place small whole brie on oven-proof serving dish, such as a pie pan.
      Heat in a 350-degree oven until warm and soft. Top with sliced fresh
      strawberries and toasted almonds. Serve with either slices of rustic
      bread or crackers, and accompany with a wide sandwich-style spreading
      knife for serving. (Adapted from a recipe by
      the California Strawberry Commission)

      Double Dippers, it's hard to beat chocolate-dipped, long-stemmed
      strawberries for a spectacular finish to a meal. Use coating
      chocolate, because the chocolate hardens without having to
      refrigerate the dipped berries. Often it's sold in supermarkets in
      small containers next to the berries or in craft shops. Melt it over
      gentle heat or microwave it according to package directions. You
      don't want it hot, just melted, so stir it frequently during the
      melting process. Holding the green leaves, dip berries, allowing
      excess chocolate to drip off. Place on waxed-paper lined baking
      sheets. Immediately top with chocolate "sprinkles."

      Cookie Mountains, stack strawberries and whipped cream between
      your favorite store-bought (or home-made) butter cookies. Combine
      hulled and sliced strawberries with a drizzle of orange liqueur (such
      as Grand Marnier)and sugar to taste; allow to rest 10 minutes. Place a
      cookie in center of each dessert plate. Top with strawberries and
      sweetened whipped cream. Add another cookie and more whipped cream, a
      whole strawberry and a sprig of fresh mint.

      Smoothies, a fruit-filled liquid treat from the blender that's
      luscious any time of day. For best results, use a frozen banana. To
      freeze bananas, peel and place in heavy, zipper-style plastic bag in
      freezer. You can freeze several at a time if you wish. To make a
      smoothie, place 1/2 cup orange juice in blender. Add about 1/2 cups
      hulled and halved strawberries and 1 frozen banana (sliced). Blend
      until smooth.

      Strawberries give a boost of flavor to mixed green salads, especially
      if you garnish with a tangy cheese, such as crumbled blue cheese or
      goat cheese. To make the dressing, combine 1/4 cup white wine vinegar,
      1/2 teaspoon Dijon-style mustard, 1 teaspoon garlic salt and 3
      tablespoons diced red onion in a medium
      bowl; stir to combine and whisk in 3/4 cup vegetable oil or olive oil
      (extra-virgin preferred). Add freshly ground black pepper to taste.
      In a large bowl, combine 4-6 cups mixed baby greens or baby spinach
      and 1 cup sliced fresh strawberries. Whisk dressing and add just
      enough to lightly coat the leaves; toss. Taste and adjust seasonings
      as needed. Place on salad plates and top with toasted slivered
      almonds and crumbled blue cheese or goat cheese.

      Adapted from an article By CATHY THOMAS
      The Orange County Register

      Like these tips?
      Please forward Susan's "Tip of the Day" to your friends.

      If you have a favorite tip, idea or request you would like
      to share with our readers, please send them to

      Visit our Website at http://www.kitchenproject.com

      Welcome to the Kitchen Project's
      H O U S E H O L D H I N T S
      by Susan Doyle

      Your tip for May 31, 2005


      Adapted from an article By CORINNE COOK,, Baton Rouge Advocate
      food columnist,

      A filling of cheese, sour cream and chopped spinach turns an Italian
      Twice-Baked Potato into a meal rather than a side dish when served
      with a salad.

      This is not your traditional version of the twice- baked potato with
      Cheddar cheese, bacon and green onions.

      These potatoes do have sour cream, but they also have chopped
      spinach, an Italian blend of cheeses and a topping of fresh basil.

      Cooking the potatoes in the microwave will make this a quick recipe
      to prepare, but you don't have to do this.

      You could bake the potatoes in a preheated 400-degree oven for 1 hour
      instead of using the microwave.

      Italian Twice-Baked Potatoes
      Serves 8. Recipe is from Sargento.

      2 to 2 1/2 lbs. russet (baking) potatoes, scrubbed
      3/4 cup sour cream
      1/4 cup milk
      3/4 tsp. salt
      1/4 tsp. black pepper
      1 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
      2 cups (8 ozs.) 6 cheese Italian Shredded Cheese, divided
      1 tbl. finely chopped fresh basil

      Prick potatoes with tines of fork. Place potatoes on paper towel in
      microwave oven. Microwave on High 8 minutes. Turn potatoes over;
      microwave 8 minutes more or until tender. Let stand 5 minutes.

      Combine sour cream, milk, salt and pepper in medium bowl. Cut
      potatoes in half lengthwise. Scoop potato pulp into bowl leaving
      1/4-inch shell.
      Place shells in foil-lined baking sheet. Mix potato pulp into sour cream
      mixture. Stir in spinach and 1 cup cheese.

      Mound mixture into potato shells. Bake in preheated 350-degree oven
      for 20 minutes or until heated through. Sprinkle with remaining cheese.
      Bake 2 minutes or until cheese is melted; sprinkle with basil.

      Like these tips?
      Please forward Susan's "Tip of the Day" to your friends.

      If you have a favorite tip, idea or request you would like
      to share with our readers, please send them to

      Visit our Website at http://www.kitchenproject.com
    Your message has been successfully submitted and would be delivered to recipients shortly.