I am grateful when a very well know chef makes the simplest food. This light and spicy dessert, by pastry chef Michael Laiskonis of Le Bernardin, has only four ingredients. I discovered it a year ago in Food and Wine magazine.
Peppered Strawberries
1 Pint strawberries, cleaned, hulled and sliced.
3 Tablespoons granulated sugar (Maralyn substitutes stevia for sugar)
1 Teaspoon aged balsamic vinegar
Freshly ground pepper to taste
Combine all ingredients and toss. Allow to stand at least 30 minutes.
I served this simple dessert with a sparkling rose from Italy, Rosa Regale… see a soon to come Sips for wine information.
Brenda C. Hill
Books By Hills
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Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
