I’ve had ideas bouncing between my ears for this, here, blog and I wanted to share them. Lately, I’ve been really into the idea of minimalism and I’ve noticed that it’s been spilling over into my cooking. Some themes you may have noticed: keep it simple, get rid of what doesn’t work, improve, or bring you joy, and you’ll have the energy and space to focus on what matters most.
Sure I’ve been blaming it on my lack of time, because that’s a decent enough excuse for posting 5 ingredient recipes so easy anybody could make them, but the fact is that I also just like cooking this way. I like making food that is easy and delicious. I like the feeling of not wasting food, because my last recipe posted was thrown together out of the bottom of my pantry/produce drawer instead of from a long shopping list. And even when I do have a weekend to cook, it is really nice to spend the time making simple dishes from scratch or trying a recipe that caught my eye instead of focusing on the newest, never-been-done-before, cutting edge concoction.
So with that, I think I’m going to shift the focus of this blog and see how it goes. When I first started blogging my plan was to share only the original, creative recipes that came out of my kitchen. I ended up putting a lot of pressure on myself to come up with stuff that was new and exciting and I think that has started to take some of the fun out of cooking. I was always after some strange new combination of ingredients or new technique when, some days, what I really wanted to do was pull out a recipe that looked delicious and cook from it (while I sipped some wine of course).
This doesn’t mean that I won’t be coming up with my own recipes any more, I probably couldn’t stop experimenting in the kitchen if I tried, but I want to let it happen organically and also work on discovering some of the best recipes that already exist. Then, I want to share the food here that is so perfect that I want to make it over and over and over again.
So with that, I’ll share a recipe that is simple, seasonal and I’ve already made it twice in the span of a week so I think that means it’s perfect to share. These quick pickled strawberries skirt the edge between savory and sweet and they are great for topping simple cakes, salads, bruschetta, or as a side. Next time I think I’d go full own savory and cut out half of the sugar and add a bit of salt. Hopefully, I’ll find some time later this week to show the ways I’ve been using them (or just follow me on Instagram and you’ll be able to see!).
Quick Pickled Strawberries
only slightly modified from Cafe Johnsonia
1 lb ripe strawberries
1/2 cup vinegar, I used white balsamic from Trader Joe’s but red wine, white wine, or apple cider should all work
1/2 cup water
1/2 cup granulated sugar
a bit or rosemary or thyme (optional)
Special Equipment Needed:A Quart Sized Mason (cannning) Jar
Rinse the strawberries and remove the green ends. Quarter the larger one, half the smaller ones and place in a quart sized canning jar that is sterile and clean along with a couple sprigs of rosemary or thyme (if using).
Over medium heat combine the vinegar, water and sugar in a small saucepan. Bring to a simmer, stirring to fully dissolve the sugar, and then pour over the strawberries. A funnel comes in handy here, otherwise be careful, and maybe pour over the sink. Let cool, screw on lids and place in the refrigerator. Best if eaten within 2 weeks.
Pst…ways to use up leftover pickling liquid. I think this would be superb in a vinaigrette.