Hey peeps and pups, and welcome back to another fresh and fruity installment of Recipe of the Week. Last week, you all shared bushels of berry recipes, and the most popular comment -- brought to us by GreyEagle -- was vastly entertaining.
Step 1: see blueberries on sale at store, get excited because they are my favorite food of all time. Bring home gleefully.
Step 2: wash blueberries. Also drop a bunch on the floor, swear about it, and then let the dog get those ones
Step 3: eat like, 3 precious blueberries before being interrupted by toddler screaming to have some
Step 4: share with insatiable toddler because it's all just too loud
Step 5: share with other kids who came upstairs to find out what toddler was screaming about and then realized there were precious blueberries in the house
Step 6: give up and open wine because the blueberries are now all gone, and wine is a fruit too.
Repeat every time blueberries are on sale for the next 20 years until all kids have moved out.
I don't have any toddlers hanging around, so I didn't attempt this, but I have consumed a fair amount of wine this week, and I feel like that has to count for something. GreyEagle gets a trophy for sharing her blueberry-related struggles with us, and that trophy is "The Blues are Still Blue" by Belle & Sebastian because wordplay!
The next most popular comment -- brought to us by atheologist -- was something that I could execute in my kitchen, and it was the perfect marriage of sweet, savory, and sour.
Here is my very easy berry salad that I've been bringing to all my book groups this week (because yes, there were multiple book groups...):
1 carton fresh strawberries
1 smaller carton of blackberries
1 container of crumbled feta
2-3 tbsp. balsamic vinegar
1/2 cup basil, chopped
Wash the berries. Get rid of the strawberry stems and cut them into bite sized pieces (either halves or quarters depending on how big they are). Dump the strawberries and whole blackberries into a bowl and toss with the balsamic. Mix in the feta and basil right before serving.
If there are leftovers, this is really good with yogurt or cottage cheese. But there probably won't be leftovers.
I followed the recipe exactly as described, using some goat feta I had impulsively bought earlier that day. I'll be honest, I think sheep's milk feta is a better option, as the funkiness from the goat was just a bit overpowering.
Everything else worked in perfect harmony however. I'd use very ripe berries for this salad, and you'll need that sweetness to balance out the acidity of the vinegar. If your berries are tart, don't fret, you can sprinkle a little sugar on 'em of use a balsamic vinegar reduction, to bring some sweetness.
This symphony of flavors deserves a trophy, so atheologist is rewarded the Magnetic Fields cover of David Bowie's "Heroes" because she's a real American hero and also I just discovered this cover and am very excited about it.
Next topic. As you probably know, this Monday is (American) Independence Day which means lots of BBQs and potlucks. I'll be attending a couple, so a good part of my weekend will be spent coming up with the perfect recipe to impress and delight my fellow BBQ attendees. I'll probably do deviled eggs, because I rock the fuck out of deviled eggs.
So obviously what I want from you is your super impressive, show-stopping offerings you bring to BBQs, potlucks, and backyard gatherings.