Strawberry Season: The Unofficial Sign of Spring!
It’s happening. The frost is thawing. The coats are getting less… puffy. And strawberries, the culinary first sign of spring are finally here! We all know about strawberries’ place in pies, tarts, and other sweet treats. Personally, I love them macerated with sugar, a touch of salt, and balsamic vinegar for a sweet/bitter/sharp effect poured over angel food cake. But strawberries have hidden savory flavors that, when unlocked, transform this fruit into something totally special and delicious.
For example, deeply roasting strawberries with a touch of pomegranate molasses and salt reduces the fruit into a savory, jam-like consistency that pairs very well with strong cheese, pickled red onions, and chilies. Think bruschetta 2.0. Sautéing strawberries past the point of caramelization with onions and garlic yields a sofrito base that begs for tomatoes. You’ve never tasted pasta sauce or barbecue sauce like this before.
Strawberries also make a lovely base for salsas and chutney. Their inherent sharpness pairs perfectly with ginger, onions, jalapenos, and garlic. Of course, strawberries are gorgeous raw in salads, cooked into sweet sauces, and even muddled into cocktails too!
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.