Posts tagged ‘17 and baking’
I bought a carton of strawberries.
I did it against my better judgment—the berries were suspiciously big and still a little out of season, not to mention overpriced. They were so red I couldn’t help but feel suspicious.
But I bought them anyway because I wanted to make panna cotta, and I thought berries would make the plate prettier. Plus, I’d found a half-cup of cheap cabernet in the fridge, forgotten by the apartment’s previous tenants, and I figured that would be enough to make mediocre berries taste good.
I went home and got to work, chilling the panna cottas and reducing the wine to a slow-bubbling glaze. After all that, I popped open the box of strawberries. I was surprised—they actually looked really good. Well, I thought, I’m glad they’ll photograph nice. I scooped up a handful, ran them under water, and let them tumble onto a cutting board, which slowly pinkened with juice. Before slicing, I picked up one of the smaller berries, pinched off the green, and popped the whole thing in my mouth.
With one bite I was transported home to Seattle, to our front yard, to my mom’s strawberry patch.
She planted the seeds when I was a senior in high school. They’ve grown prolifically since then, the leaves a dense carpet. The berries are tiny, thimble-sized, and redder than roses. They’re profusely floral, like perfume in your palms, so fragrant you taste them before you’ve parted your lips. Each bite melts on your tongue and the sweetness probably causes cavities.
They’re the best strawberries I’ve ever had.
One year, I infused some into a jar of bourbon. Another time, I made shortcakes with thick dollops of real cream. But they’re always best as-is, still warm from the sun, by the bowl-full. My dad likes to dip them in black pepper, a preference I found off-putting until I tried it. You can’t actually taste the pepper—like salt on chocolate, it simply enhances the berry itself.
Once I’d settled on red wine strawberries, I added pepper to the panna cottas, without hesitation.
The grocery store strawberries weren’t as good as my mom’s. Not even close. But they were outrageously better than I expected. The panna cottas were, too.
I was nervous they would stick to their molds, but each panna cotta wobbled right onto the plate. The texture was perfect—-firm enough to hold a shape, yet soft and creamy as pudding. The edges were smooth as marble. I’d originally imagined the pepper sprinkled throughout, and I was disappointed they had settled down instead. But on second glance, I liked the way it looked—-pure white with black flecks crowning the top, like caviar, gently trickling down.
And the berries. Glossy, sweet, and superbly robust. The color contrast was gorgeous. I didn’t regret stirring them into the red wine reduction, even though I usually like to eat delicious fruit as-is.
I’ll save that simple happiness for the next time I’m home.