Thursday, July 21, 2016

Strawberry Shortcake Bars
2C flour
1/4C sugar
1 Tbsp. baking powder
½ tsp. salt
1 stick unsalted butter, cold, cut in cubes
1C fresh strawberries, hulled and diced
4 oz. white chocolate bar, chopped
1/2C cream
1 egg
½ tsp. vanilla
3/4C strawberry jam
coarse sugar (optional)

3/4C fresh strawberries, hulled, halved or quartered if large
2-1/2C strawberries, hulled, halved or combination of berries
1/3C sugar
1 Tbsp. cornstarch
1/4C water

1/2C cream beaten with sugar and vanilla to taste

Preheat oven to 375F.   Butter a 9-inch square baking dish, line with parchment and butter again.

For the bars:  Mix flour, sugar, baking powder and salt in a bowl.  Cut in butter.  Stir in diced strawberries and white chocolate.  Mix cream, egg and vanilla together and add to flour mixture until dough comes together.  Press half the dough onto bottom of prepared pan.  Spread jam over dough and pat remaining dough over top.  Sprinkle with coarse

strawberry shortcake bars
page two

sugar and baking until lightly golden, 35 – 40 minutes.  Cool to room temperature.  Cut into 12 bars.

For the topping:  Puree ¾ cup halved strawberries in a food processor.  Combine sugar and cornstarch in a pan.  Stir in pureed berries, water and salt; bring to a boil and cook until thick, stirring constantly, about 3 minutes.  Remove from heat and let cool slightly; pour over remaining 2-1/4 cup fresh strawberries.  Let topping cool to room temperature or chill until ready to serve.

Divide bars among plates, spoon topping over and then finish with whipped cream.
MAKES:  12 bars

Sunday, July 10, 2016

Fregola with charred onions, snap peas and fresh corn
2C fregola (or orzo), cooked al dente, drained
3 ears corn
1C snap peas, blanched
2 red onions, thickly sliced, peel left on
1/3C toasted pine nuts
1C arugula
1/2C basil leaves
1/3C olive oil mixed with 1 tsp. spice rub

3 Tbsp. balsamic vinegar
1 Tbsp. raspberry vinegar
2 tsp. honey mustard
6 Tbsp. olive oil
Salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar and set aside.  Brush the corn, red onions and snap peas with olive oil mixture and grill until charred.  Cut the kernels from the cobs, remove peels and chop the onions and cut the snap peas in half crosswise.

Mix the fregola and vegetables with vinaigrette to coat.  Add the pine nuts, basil, arugula, salt and pepper to taste.
MAKES:  6 servings