Category Archives: Recipes (Sweet)

Strawberry Shortcakes For Breakfast

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Breakfast of champions

You only live once, so why not indulge? Especially since I’ve made this treat a little more virtuous.

Instead of the usual calorie-laden whipped cream filling, I’ve used thick, non-fat Greek yogurt in its place. Yes, the shortcakes still have some cream and butter in the dough. There’s not much getting around that. But yogurt is packed with active cultures that reportedly aid digestion and boost the immune system. And fresh fruit always does a body good. I’ve added just the tiniest drizzle of honey to mellow the tartness of the Greek yogurt. You also can stir in a tad with the sliced strawberries, if the fruit is not sweet enough.

Lastly, I’ve added a spoonful of diced crystallized ginger in with the strawberries. I could say I’ve added it for medicinal purposes. But those of you who know me too well will realize it’s there because I simply can’t get enough of its spicy sweet heat. For those of you who aren’t so partial to ginger, you can leave it out.

There you have it: fresh fruit, yogurt, and honey. That’s a pretty healthful breakfast. Throw in the biscuity shortcake and it’s still better for you than a lot of Sunday brunch fare.

So go ahead and enjoy one of these strawberry shortcakes for breakfast. Or anytime, in fact. The baked shortcakes can be frozen in a Zip-Lock bag, making it easy to serve one on short notice. Allow to thaw in the bag on the countertop for an hour, then warm shortcake in a 350-degree oven for about 15 minutes.

The shortcake recipe is from the June 2008 issue of Cuisine At Home magazine. The filling is my own simple concoction. Read more

New “Tools & Techniques” Book For Budding Cooks

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The new “Williams-Sonoma Tools & Techniques” (Gold Street Press, $34.95) book is a gold mine for gadget lovers.

This handy reference book starts out with a primer on every pan, tool, knife, and small appliance imaginable. Yes, with its lovely pictures of each item it almost resembles a Williams-Sonoma catalogue on steroids. Almost all the implements probably can be purchased at Williams-Sonoma stores. But along with the gadget pics comes lots of useful information for picking and choosing what you need in your kitchen.

Pyrex glass pie dishes? Yes, they’re great for seeing how a crust is browning. But because tempered glass doesn’t conduct heat as well as metal, bottom crusts may take as much as 15 minutes longer to bake, according to the book. Buying a cleaver? Choose one that feels heavier than you first think is comfortable, the book advises, because the weight of the blade actually helps you cut through things more easily.

The book also outlines basic techniques every cook should know — from skinning a fish fillet to trussing poultry. In addition, 50 basic recipes are included for everything from buttercream to chicken stock.

May 3, from 11 a.m. to 1 p.m., get a chance to see some of these techniques in action when the Purcell Murray Culinary Lifestyle Center  in Brisbane hosts, “Tools & Techniques: Vegetables 5 Ways.” The class will concentrate on five different ways to prepare vegetables, including braised fennel with tomato, and grilled ratatouille.

The class includes lunch, and a book-signing by Jennifer Newens, executive editor of “Williams-Sonoma Tools & Techniques”. Price of the class is $45. To reserve a spot, call (415) 330-5557.

Meantime, enjoy this recipe from the book:

Citrus curd

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