Yeah, they’re the crappy “bred-to-ship-long-distances” variety from SoCal so they don’t stack up to the amazing local berries we get in June that turn to compost in 48 hours, but they’re still strawberries.
Served with freshly-made vanilla custard ice cream. Drizzled with fine balsamic and dusted with freshly-ground black pepper, they sent me into the kind of food orgasm I haven’t experienced since last berry season. BRING ON THE BLACKBERRIES AND RASPBERRIES!
Nice to see I’m not one of the few that likes to drizzle the balsamic and throw a couple of turns on the old pepper mill on top of these.
I like cutting them up and adding a little bit of sugar and creme de cassis… yum!
We had Mario Batali’s Panna Cotta with Strawberries, Balsamic and black pepper on Easter. Kim Caldwell posted it a couple years ago. It is available on Epicurious if you search Panna Cotta and Strawberries.
Delicious! The local strawberries from Carlsbad were some of the best I remember. The flavor jumped out of the carton.
Along with the balsalmic and pepper, grate a little dark chocolate on there too -Heaven!
Are you available? Oh, nevermind. I’m not! [imwithstupid.gif]
that sounds amazing! I’m going to have to try that this week.
I can’t tell you how amazingly good that sounds to me… it combines so many of my favorite things. I’m a panna cotta lover in a creme brulee household, so I rarely indulge in what Steve and the kids derisively call “milk jello”.