bon appétit strawberry shortcakes.

summer is here, baybeeeeee.

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this recipe comes straight from bon appétit magazine! well, from their amazing simple cooking resource site called basically. i LOVE how each step in a recipe is written out, followed immediately by a video of what that step should look like IRL. this is super helpful so you don’t have to scroll up and down to find a photo of what your food should look like in the moment.

damn. i thought i had just invented something but after a 2-second google search, it’s already a thing. i was thinking of a rubber thimble-like cover for your finger while you’re cooking or baking so you don’t have to wash your hands every time you go to touch your phone or scroll on the recipe and not cover the phone in flour or various goo. turns out this is called a finger stylus. eff. i’m always thinking i’ve come up with an invention, but alas, it already exists. also…..lol, i guess one could just use a regular pen stylus in this situation. i’m just hyper paranoid about washing stuff off my hands i guess. what a time suck! ok clean phone screen rant over.

soooo, i’ve been wanting to make really good strawberry shortcakes, and figured i’d just leave this one up to the experts. i decided to take photos because those pretty berries were calling to get their picture taken!

the one thing i changed here was adding blackberries & mint to the berry mixture :) because, summer mint obsession.

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the shortcakes are freaking amazing and just shortcake perfection. super layered and buttery, with a touch of crispety sugar baked on top.

prepping these berries brought me straight back to the days when i worked at burgerville in high school. in the summertime, they have a different seasonal fresh berry each month, and we’d have to come in super early to prep the strawberries (and also the walla walla onion rings). that was my first real job, and i loved ittttt.

i had thought that working in “fast food” was going to be super gross & weird behind-the-scenes, and i bet some places are - but lemme tell ya that BV is too legit to quit in this department. every process back there was super clean and not gross, and the way they cooked the food was, as it should be - cooked to order. anyhoos, i was pleased even as a high school punk that my establishment of employment was on the up and up and super legit. and such good food, by the way. a pnw classsssssiq.

it was actually so much fun working there with mostly people my same age. it was kinda just like hanging out with my friends and slinging milkshakes while we were at it. getting in early in the summer to prep berries and onion rings was FUN and chill. p.s. those delicious walla walla onion rings are truly each hand-dipped by a human - i know this because i hand-dipped many, many onion rings back in those days.

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back to the shorty cakes, WHOA YUM. so so so glad i made this recipe from bon app. pete and i both thought the addition of blackberries and mint was delightful, however i could have gone for just a plain strawberry shortcake after all. keep it classic, ya know?

i watched molly baz make this shortcake recipe (in their ‘shortcake’ highlight) on instagram (twice) and i wasted no time getting after it myself.

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the addition of sour cream not only in the shortcake, but in the whipped cream = genius. adding something quite tangy to something that’s usually soo sweet was a great idea... in fact, i’d probably leave out 1 TB of sugar in the whipped cream if i made this again, because there’s sugar in every component. but for the sweet-toothed general masses, follow the recipe exactly.

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the beauty of this not being my own recipe is that i don’t have to type it all out now. heheHHeeHEHHHhhhhh.

find the bon appétit shortcake recipe here!!!

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the biscuit/shortcake part is amazeballs on its own (or with more buttah, lolll yummm) so no part of this will go to waste if you use up all the berries.

or vice versa, just use the berries & cream if you don’t want to eat the biscuit.

berries & cream, berries & cream, i’m a little lad who loves berrrrrrrieeeeessss & creeeeeeeeeam. still funny.

high kick!!!!!!

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thanks, bon appétit. you rock. never change. keep in touch. HAGS. have a great summer.

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avocado tomatillo salsa & fresh pico de gallo.

here’s my ideal situation:

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chips, guacamole, fresh pico de gallo, a creamy green salsa, and beer with lime.

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this avocado tomatillo salsa is inspired by the most delicious green salsa in town at rosita’s mexican grill in the greenlake neighborhood of seattle. my relationship with rosita’s runs deep and holds a very special place in my heart of the first years i lived in seattle.

my friend ashleigh and i were even in a very embarrassing tv news spot about rosita’s when we were having happy hour there once. the news guy had us talk to the camera about why we love rosita’s (my worst nightmare already - i am famous for awkward word vomit and i belong behind the camera, folks). Then after we had finished our margaritas & food he CAME BACK to ask us to record it ALL OVER AGAIN because his sound was off (double whammy nightmare post-margaritas).

all that to say…rosita’s green salsa is incredible and i wanted to try and recreate it at home. i’m not even 100% sure what is in their salsa, but the version i came up with was very goooooood.

i have a very vague guacamole recipe from like 4 years ago here on my blog. i will have to redo that guacamole post to make it more specific because it deserves it’s own spotlight!

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while i was at it, i wanted to add a super fresh pico de gallo recipe to my arsenal!

so i made all three recipes last friday afternoon, just in time for a weekend trip to visit my bestie and her hubs. there were rave reviews of all three items and we even did a funny little taste sesh to put their taste buds to the test to see how many flavors they could identify. v wild friday night! this is how i know i’m getting older….lol. but it was fun!

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there’s soooo much chopping involved here - making all three of these items at once is a labor of love.

i’d recommend putting a show up on your device and the time will fly as you chop chop chop away. the time spent is worth it for all these super delicious flavors that are ideal to share with a group or at a party!

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Avocado Tomatillo Salsa

Total Time: 30 minutes

Yields about 3 cups

Ingredients:

  • 5-6 large tomatillos, peeled and rinsed and cut in half

  • 3 large garlic cloves, kept in their skin

  • 2 TB extra virgin olive oil

  • 1/4 cup water (+ 1-3 TB extra)

  • 1 TB diced jalapeño

  • 1 serrano pepper, seeded & diced (optional, for extra heat)

  • 1/4 cup finely chopped cilantro

  • 1/4 cup finely chopped white onion

  • 3/4 tsp. kosher salt

  • juice of 1/2 a large lime + some pulp

  • 1 TB. white vinegar

  • 1 medium avocado (I used 3/4 of a large avocado)

Instructions:

Preheat the oven to 450 degrees F and line a baking sheet with tin foil. Place the cut tomatillos cut side down on the foil. Place the unpeeled garlic cloves on the tin foil as well. Roast the tomatillos and garlic for about 15 minutes, until very fragrant and tomatillos begin to brown and bubble. Remove from oven and let cool. Squeeze the garlic out of the skins; discard garlic skins.

In a large food processor, add the tomatillos, garlic, jalapeño, serrano pepper, olive oil and water. Process for a few minutes, until very well combined. Add the chopped cilantro, white onion, salt, vinegar and lime juice and process on high for a few more minutes until you can barely see the cilantro bits.

Finally, add the avocado to the food processor and run until the salsa is very smooth. Add 1-3 tablespoons of water until the salsa reaches desired thickness.

Chill in an airtight container before serving. Enjoy within one week.

Fresh Pico de Gallo

Total Time: 20 minutes

Yields about 3 cups

Ingredients:

  • 4 red roma tomatoes, diced and some seeds & juice removed

  • 1/2 cup of diced grape or cherry tomatoes

  • 1 cup finely minced white onion

  • 1 cup finely minced red onion

  • 1/2 a large jalapeño, finely diced

  • 1 serrano pepper, diced

  • 1/2 cup finely diced cilantro

  • juice of 1/2 a large lime, plus extra to taste

  • 1 tsp. kosher salt, plus extra to taste

  • 1/2 tsp. freshly ground black pepper

Instructions-

Chop and dice all the vegetables as instructed and add to a large bowl. Toss thoroughly with a spatula. Season with salt, pepper and lime juice and toss with a spatula until all the ingredients are evenly distributed. Add extra salt or pepper as desired.

Chill in an airtight container before serving. Enjoy within 3 days.

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