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Market Fresh: Cooking With Strawberries
By
Jamie Feldmar
Published Jun 10, 2011
Modified Jun 10, 2011
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By
Jamie Feldmar
Published Jun 10, 2011
Modified Jun 10, 2011
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Welcome back to our series Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we looked at lettuce and radishes, and today we're enjoying a summertime favorite: strawberries.
Strawberries are a sign that summer is in full bloom. Raw and whole, blended into drinks, or baked into cobblers and pies, there's a lot you can do with these sweet little berries. They're high in antioxidants and were historically considered a luxury item; King Louis XIII ate them every day. They have a relatively short season, through June and July, so load up now.
We talked to Lauren Hirschberg, chef de cuisine at Tom Colicchio's Union Square locavore favorite, Craftbar, to find out what he does with strawberries while they're at the Greenmarket, where he shops several times a week. "I like this recipe because it's fairly simple and allows the ingredients to really express themselves naturally. This recipe can be served as a dessert, but can also be turned into a savory dish by replacing some of the sugar with just kosher salt and black pepper. For me, fresh strawberries from the Greenmarket have an unparalleled difference in taste. If you've eaten a strawberry from Cherry Lane, Phillips Farm, Berried Treasure, or Mountain Sweet Berry, then you know what I'm talking about," he said.
Craftbar's Lauren Hirschberg's Sheep's Milk Panna Cotta With Strawberries
8 sheets gelatin
1 1/2 cup heavy cream
1 1/2 cup whole milk
2 cups ricotta salata
1 quart sheep's milk yogurt (from 3-Corner Field Farm, Union Square Greenmarket)
2 cups fresh strawberries (from Cherry Lane Farms, Union Square Greenmarket)
2 tbsp granulated sugar
Separate the gelatin sheets and place them in cold water until they soften.
Over low heat bring the milk, heavy cream, and ricotta salata to a simmer, pull off the heat and strain out the ricotta salata.
Remove the gelatin from the water and squeeze out the excess water. Add the gelatin to the warm milk/cream mixture and stir to dissolve, then add the yogurt.
Divide the panna cotta base into eight 5oz. ramekins or bowls and place them in the refrigerator to set up for a few hours or overnight.
Cut the strawberries into quarters and toss in a bowl with the sugar. Spoon over the panna cotta and serve.
Tagged
craftbar
dessert
greenmarket
marekt fresh
recipe
strawberries
Jamie Feldmar
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Gothamist is funded by sponsors and member donations
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