Caroline bought these overripe bite-sized strawberries at the farmer's market, so we made a salad with them. The lemon cucumbers (which is a cucumber masquerading as a lemon) add a nice color, and candied walnuts were a sweet crunch. We also made a strawberry vinaigrette using strawberries, balsamic vinegar and olive oil. The balsamic and berries go well together because both are tangy and sweet.
How to make candied walnuts: 1) Heat oil in pan until hot but not boiling (best to use heavy, monounsaturated oil like olive oil) 2) dissolve sugar into oil, turn up heat until sugar becomes brown and carmelized but still liquid 3) Add walnuts 4) wait until walnuts are covered with syrup 5) set them out on a plate to cool. Don't use paper towel to catch the oil because it will stick to the walnuts. Take caution during transfer because they will be super hot from the oil and will sizzle. Put in freezer to help cool.
We could barely concentrate today at school because we were all thinking of Anna's seafood paella. I'll have her put up the recipe, but as a preview, it involves risotto flavored with smoked paprika and saffron with mussel, cod, shrimp and prosciutto! Here's a tip for mussels: do not use if they are chipped are opened prior to cooking. Boil in mixture of white wine and water. Use some of the mussel juice to flavor foods!
White wine sangria with pear and strawberries. A sauvignon by Chateau Moulin de Ferrand...yeah fancy shmancy. So far our favorite of the $7 wines. It's rich, dry, yet fruity with a clean finish.
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