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Showing posts from June, 2014

Local strawberries are back!

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There's nothing better than red, ripe, just picked strawberries. And turning those juicy, sweet berries into fabulous treats is a long standing tradition in all kinds of kitchens.

For three generations, the Russian Imperial kitchens were headed by the great French chef, Pierre Cubat. Assisted by a team of Russian cooks trained in the best culinary schools of France, Chef Cubat created dozens of simple yet elegant dishes.

One of Chef Cubat's most celebrated desserts was strawberries Romanov. The yummy combo of macerated berries set on a pillow of whipped cream is uniquely suited to dress up an American classic, strawberry shortcake.  In this gussied up version, the shortcake is kicked up a notch with a biscuit that has a satiny texture. When berry season ends, don't despair: think peaches and cream.

SHORTCAKE
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup granulated sugar
2/3 cup salted butter, at room temp, cut into cubes
1 egg, lightly beaten
1/2 cup heavy cream
1/2 cup mi…