thanks for all your comments and support on my lack of lust for the blog these days. it is more than gracious and encouraging to know that i actually just might be inspiring some. after all that is the point right? i took a bit of careful thought, and i remembered why i am here- to keep busy and to stay creative. to constantly challenge myself, to judge less, to learn more. sometimes my hopes and my dreams get in the way of my self encouragement…that’s when you have to check yourself. what’s it really about? what’s really important?
i have had a few emotional weeks sort of freaking out about my upcoming nomadic adventures. though, i am extremely excited and curious to see how to feels to actually put my stuff in storage and the comfort of home stripped from my routine. in my heart it is an intentional move, but this also scares me because when i think about what i am really in search of, it is home. i just don’t know where it is yet. i hope i don’t ricochet off the water like a stone into the atmosphere. have i chosen the wrong side of the fork in the road along the way? i generally have little regret. that is one thing i can say for sure, but what if i had taken a different path, would life look different, or would my wandering soul still be guiding my search in life. it’s true, i am driven by curiosity.
as scary as it is and without a clue where i shall land, it ultimately feels right.
it seems many recipes come to me while doing yoga these days. go figure. i started thinking about the sweet little strawberry and summer days. how they fill my morning smoothies, but i felt she deserved to be the star of the show. strawberries and balsamic, such an elegant combo- so why not throw them into a crust and call it a crostata. with a little almond flavored whip cream, it is a delight on a summer’s eve.
i was lazy and decided to skip one last grocery store run to get white flour and sugar. so, for the crust i used whole wheat flour and brown sugar. this however, made the dough very delicate, i assume from the larger granulated sugar. the key to crust, or scones for that matter, is very cold butter. it seems whenever i make something like this, i do it on a hot day ruining my flaky crust. it was still tasty though.
for the filling
1 case of strawberries
2 tbsp of balsamic vinegar
1 tbsp flour
3 tbsp of sugar
3 tbsp of butter
cut your strawberries into quarters. sprinkle the sugar over the strawberries (i actually used vanilla infused sugar) and stir. melt butter in a saute pan. add the strawberries and the balsamic. cook for just a minute adding in the flour to thicken up the sauce. you don’t need to add the flour, i just did so for thickening.
for the filling (adapted from barefoot contessa)
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water
place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. pulse a few times to combine. add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. pulse 12 to 15 times, or until the butter is the size of peas. with the motor running, add the ice water all at once through the feed tube. keep hitting the pulse button to combine, but stop the machine just before the dough comes together. turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. wrap the disks in plastic and refrigerate for at least 1 hour. if you only need 1 disk of dough. the other disk of dough can be frozen.
preheat the oven to 450 degrees F. line a baking sheet with parchment paper.
roll the pastry into an 11-inch circle on a lightly floured surface. transfer it to the baking sheet. add the filling into the center of the crust. fold over the edges overlapping corners, etc. bake for 20-25 minutes or until crust is golden.
for whip cream
1 cup of heavy cream
1 tsp of almond extract
6 tbsp of powdered sugar
whip all together with a mixer or food processor.