Strawberry Shortcake

There is nothing that announces the arrival of summer better than Strawberry Shortcake. For me, it’s absolutely necessary to only make this recipe with locally grown Oregon Hood Strawberries. Don’t even bother with those giant California industrial berries. If you’ve ever been to Ontario in east LA you’ll know what I mean. Every time I eat strawberry shortcake it makes me think of the hay harvest. My mom would prepare these giant spreads for the crew and there was always strawberry short cake.

Shortcake Biscuit

2C flour
2T sugar
3½ t baking powder
½ t salt
¼ C butter
¼ C shortening
¼ C sour cream
¼-½C milk
3 T

Berries
4 pints fresh local strawberries
¼ C sugar
3 T balsamic vinegar
1 T vanilla bean paste, you can substitute with 1 T vanilla extract

Whipped cream
1 Pint heavy whipping cream
1 t sugar
1 t vanilla extract

Preheat oven to 400°. Shift dry ingredients together in a medium bowl. Cut the cold butter and shortening into the flour mixture. Lightly mix in sour cream with fork. Add just enough milk to make a soft dough. Roll out ¾” thick on a lightly floured surface. Spread with remaining butter. Fold dough in half and roll out to ¾”. Cut out biscuits with biscuit cutter or just cut the dough into wedges. Place biscuits on ungreased cookie sheet and prick with fork. Bake 20 minutes till golden brown.

For the berries wash and slice the berries into a medium bowl. Mix in sugar, balsamic vinegar and vanilla. Let the berries macerate for an hour.
To assemble the desert split the biscuits in half. Spoon strawberries over and finish with a dollop of whipcream.

Paella!

I have to admit, I didn't use to like seafood. I grew up about as far from the ocean as you can get. After years of dedicated consumption of our friendly bivalves and crustaceans, I think I'm getting there. Proof positive: this paella recipe.

3 c. arborio or other medium grain rice

1/2 lb. spanish chorizo, slice thin

1 lb. boneless, skinless chicken thighs, cut into 1" cubes

1/2 lb. shrimp, peeled and deveined

1/2 lb. littleneck clams

1/2 lb. mussels

1-3 bell peppers, assorted colors, medium dice

1 large onion, medium dice

8 cloves garlic, sliced thin

2 cups sugar snap peas

3 roma tomatoes, seeded and medium dice

4 c. chicken stock

2 c. clam juice

pinch saffron

2 tsp. smoked paprika

olive oil

salt and pepper

lemon wedges

parsley

Cut all the items and stage by stove as the cooking process goes fast!

Use 17-18" diameter paella pan or large skillet. Preheat oven to 450 degrees, 400 for gas oven. Combine chicken stock, clam juice and saffron in a large saucepan and keep just below simmer.

Heat 6 tablespoons olive oil in paella pan. Briefly saute shrimp over high heat and set aside. Add the chorizo and chicken and saute until brown but not fully cooked. Remove to a platter with shrimp.

Add the onion, garlic and bell pepper and cook until softened. Add tomato, cook 1-2 minutes. Stir in the paprika and rice, stir to coat well and saute 2-3 minutes until rice is opaque. Pour in the hot broth and bring to a boil. Add salt and pepper to taste (about 1 tsp each). Arrange chicken, sausage, and peas and boil about 2 minutes more until the rice is no longer soupy but enough liquid remains to continue cooking the rice.



Arrange the shrimp, clams and mussels around the pan and transfer to the oven. Cook, uncovered, 15-20 minutes (10-12 for gas), until the rice is almost al dente. Remove to a warm spot, cover with foil, and let sit 5-10 minutes, until the rice is cooked to taste. Garnish with parsley and serve with lemon wedges on the side. Serves 8.