A couple of weeks ago my brother posted about making strawberry shortcake on the facebook. He was using a recipe from our childhood that was used at a school fundraiser every year. Now I agree that food and especially smells can take us back to early memories better than anything else. I do not, however, agree in making shortcake with vegetable shortening when I know that cream and butter do a much better job. As the strawberries start rolling into the famers’ market I start thinking of strawberry shortcake and the holiday was the perfect occasion.
The whole meal started with some bread, cheese, and olives and then we had some Cauliflower Pancakes, grilled corn from Rufus (afraid the corn isn’t up to standards yet), and then lamb and turkey burgers. Cauliflower pancakes might not be something you’ve ever thought of but they are actually quite good. This comes from Molto Italiano with only minor changes.
1/2 c olive oil
1 head cauliflower cut into 1/2 in pieces
9 eggs beaten
1/2 c fresh bread crumbs
1/4 c flour
1/4 c grated pecorino
Heat a skillet over medium high heat and then add 1/4 c of olive oil then the cauliflower. Cook stirring often. Unlike Mario I will tell you that the cauliflower will brown which is a good thing. Continue cooking until the cauliflower is tender. Remove from heat and then in a bowl mix with the remaining ingredients. Then reheat the skillet with the remaining oil and when hot cook the pancakes as large as you would like and brown on both sides. I then served this with a combo of creme fraiche, buttermilk, and mayo with salt, pepper, and chives. Yum.
I macerated some fruit with some white wine, sugar, and vanilla paste for a few hours. The shortcake recipe is from the Zuni Cafe cookbook which I will have to post about. I’m afraid I don’t have more photos or reviews of the wine we had. I need to figure out how to take better notes and photos when people come over. Here is the shortcake recipe.
9 ozs flour
1 tbs baking powder
2 1/2 tbs sugar
3/4 tsp salt
4 tblsp cold butter
1 c cold cream
Sift and mix dry ingredients together. I chilled this in the bowl with the mixing paddle and butter and then mixed to the infamous cornmeal state. Then add the cream and try not to overwork. Roll to 1 inch thickness and then cut into 8 pieces. Bake at 375 for 20-25 minutes. I brushed mine with some egg wash I had handy and then topped with some sugar but a bit more cream would do the trick as well. I like to slice in half and then use some of the fruit juice, fruit, and whipped cream in the middle and then more of the same on top. Summer here we come!