Chef Laurent Geroli prepares strawberry dishes

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WHAS11.com

Posted on June 10, 2013 at 11:36 AM

Strawberry and Tomato Salad

Chef Laurent Géroli, the Brown Hotel, Louisville, Ky.

Makes 1 salad

 

Ingredients:

6 fresh Driscoll’s strawberries, halved

2 vine-ripened tomatoes, cubed

3 T. balsamic vinegar

4 T. grapeseed oil

4 T. olive oil

2 T. honey

1/8 c. basil, chiffonade

 

Method:

To make dressing, whisk together vinegar and oils. Add honey with salt and pepper, to taste.

 

In a medium bowl, mix strawberries and tomato with dressing. Add basil and season with salt and pepper. Let sit in dressing until serving. Strain out excess liquid and serve cold.

 

 

Driscoll's Strawberry Shortcake Sandwiches

Chef Laurent Géroli, the Brown Hotel, Louisville, Ky.

Makes 9 servings

 

Ingredients:

1 c. flour

½ c. sugar

½ t. baking powder

1 stick butter

2 eggs

 

Filling:

12 oz. cream cheese

9 oz. mascarpone

1 vanilla bean, split and scraped

½ c. sugar

 

Topping:

2 c. Driscoll’s strawberries, sliced

1 c. sugar

 

Method:

To make dough for cookies, mix flour, sugar and baking powder in a medium bowl. Work in butter until well combined. Pour dough onto a wood surface and make a well in the center and then add eggs to well. Knead all together until smooth and form into a ball. Wrap and chill for 30 minutes.

 

Preheat oven to 350 degrees. Roll out dough and cut into 27 or more square cookies. Bake 7-9 minutes until golden brown.

 

Meanwhile, make filling by beating cream cheese until smooth and adding sugar. Scrape vanilla bean seeds into the mixer and incorporate. Add mascarpone and gently mix until combined. Do not overmix. In a small sauté pan, heat sliced strawberries with sugar until warmed and sugar dissolves.

 

To plate, make a layered sandwich with three cookies with cheese mixture in between and then top with warmed strawberries.

 

Makes 9 layered sandwiches with 3 cookies each.

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