Sur La Table Cooking Class for July
here to register for the July 12, 2005 Class:
Berries: Succulent and Guilt-Free
6:30 PM $50
berry recipes for summer. Discover delicious ways to cook with berries
beyond the dessert category. Independent food writer and expert
culinary instructor Janie Hibler, author of The Berry Bible: With
175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries,
will teach you mouthwatering, low-calorie ways to use berries in
salads, sauces and a beverage. You will learn about pairing berry
flavors with complementary foods and discuss berry seasonality.
Strawberry Lemonade - Strawberry, Fig and Spanish Blue
Cheese Salad - Jalape?o-Stuffed Leg of Lamb with Blackberry-Chile-Mint
Preserves - Shortbread with Warm Berry Port Sauce - -
1102 NW Couch Street
Portland OR 97209-4114
here to be added to the author's Email Book Announcements
It seems anyone who's anyone in the food biz in this town knows
Janie Hibler. After two successful cookbooks under her belt, "Dungeness
Crabs and Blackberry Cobblers," and
"Wild About Game," her latest addition
to Oregon's heritage of bounty is "The Berry Bible."
(William Morrow, 2004)
tells Dish, "I have wanted to write a book on berries ever since
I wrote 'Dungeness Crabs and Blackberry Cobblers.' Because of (Blackberry
Cobblers) general nature, I couldn't adequately cover the region's
berry industry. We are the caneberry capitol of the world and even
people who live here don't realize that it goes back generations.
Caneberries grow on canes and are similar to the bramble berry found
on the East Coast."
just one of her inspiring recipes that makes you want to put up
or shut up.
is an ancient spice with an exotic flavor that binds the fruitiness
of the strawberries and the tangy sweet and sour taste of
the rhubarb in this jam recipe.
1/2 pints (3 cups) fresh strawberries
rinsed, drained, or 3 cups frozen strawberries, thawed
ounces (2 cups chopped, not peeled)
washed and hot three pint (Mason) jars. Prepare lids according
to the manufacturer's directions. Combine the fruit, sugar
and cardamom in heavy, non-reactive skillet. Use a potato
masher to crush the fruit thoroughly. Let sit at room temperature
for 1 to 2 hours, stirring occasionally to help the sugar
dissolve. Add the butter and bring the mixture to a boil,
stirring often to prevent burning. Reduce the heat to medium
low and simmer for 30 to 40 minutes, until the jam thickens.
Ladle the jam through a wide-mouth funnel into jars. Attach
the lids and process in a boiling water canner for 10 minutes.
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