Comments on: Farmers Market Loot, June 7 http://food.lohudblogs.com/2007/06/07/farmers-market-loot-june-7/ Food Finds in the Lower Hudson Valley Fri, 10 Feb 2012 04:53:53 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Liz Johnson http://food.lohudblogs.com/2007/06/07/farmers-market-loot-june-7/comment-page-1/#comment-7937 Liz Johnson Fri, 08 Jun 2007 13:20:25 +0000 http://lizjohnson.lohudblogs.com/2007/06/07/farmers-market-loot-june-7/#comment-7937 Once again, Michele swoops in with the creative ideas! I do love strawberries with pepper. Once again, Michele swoops in with the creative ideas!

I do love strawberries with pepper.

]]> By: Michele http://food.lohudblogs.com/2007/06/07/farmers-market-loot-june-7/comment-page-1/#comment-7936 Michele Fri, 08 Jun 2007 12:22:07 +0000 http://lizjohnson.lohudblogs.com/2007/06/07/farmers-market-loot-june-7/#comment-7936 You can make a appetizer platter. Keep the cheese as is, grill the sausage, cut it into bites sized slices, slice the baguette into bite sized pieces, add the artichokes per your recipe to the platter, take some of the strawberries slice them, and prepare them by tossing with some sugar, a dash of black pepper and a some a high quality balsamic vinegar. Arrange all of the above onto a large platter then serve. One other idea, I'm not familiar with the flavor of the cheese you bought, but---what if you steamed the artichokes, let them cool, and then placed a small piece of the cheese in between the leaves, sprinkle with an infused olive oil which you think would complement the cheese, sprinkle on some bread crumbs, baked them for a bit until the crumbs toast, then serve. You may need to use lemon somewhere in this but I'm not sure if it is really needed, it's just what my mouth is kind of sensing as I write. You can make a appetizer platter. Keep the cheese as is, grill the sausage, cut it into bites sized slices, slice the baguette into bite sized pieces, add the artichokes per your recipe to the platter, take some of the strawberries slice them, and prepare them by tossing with some sugar, a dash of black pepper and a some a high quality balsamic vinegar. Arrange all of the above onto a large platter then serve. One other idea, I’m not familiar with the flavor of the cheese you bought, but—-what if you steamed the artichokes, let them cool, and then placed a small piece of the cheese in between the leaves, sprinkle with an infused olive oil which you think would complement the cheese, sprinkle on some bread crumbs, baked them for a bit until the crumbs toast, then serve. You may need to use lemon somewhere in this but I’m not sure if it is really needed, it’s just what my mouth is kind of sensing as I write.

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