Taste Tested: Chef Ricky Casipe’s Savoury Strawberry Shortcake

It’s officially strawberry season in Ontario! These little gems are prized by young and old alike for their sweet, intense sun-soaked flavour.

Our favorite pairing? Strawberries, black pepper and a nice glass of Henry of Pelham Baco Noir. Ahh, heaven — and we think Chef Ricky Casipe would agree!

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As part of #LocalDishTO we sat down with Ricky to get the dirt of his favorite summer berry and cook up a savoury shortcake featuring Ontario feta, fresh sorrel and red fife biscuits. Here’s the result!

2015-05-22 10.28.13 1

Savoury Strawberry Shortcake
Serves 4
Chef says: "No one ever does savoury dishes with strawberries anymore -- other than spinach salads! I wanted to do something different. I can't eat another spinach salad."
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups K2 Milling flour
  2. 1/4 cup cold Sterling Creamery butter
  3. 1 tablespoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1 teaspoon salt
  6. 1 cup Ontario buttermilk
  7. 1 pint Ontario strawberries
  8. 2 tbsp sugar
  9. 50g Ontario feta
  10. Handful of sorrel leaves
  11. salt and pepper
Instructions
  1. Preheat oven to 450F.
  2. Start by making the biscuits. Mix all dry ingredients in a bowl. Slowly incorporate the buttermilk without over mixing the dough.
  3. Roll the dough on a floured surface to 1/2 inch thickness.
  4. The dough can now be cut with a cookie cutter of your choosing. You may re-roll the scraps of the biscuits but know that they won’t rise as much as the first rolling. If you choose not to roll the scraps, they can be baked off with the rest of the biscuits and used as crumble on the dish.
  5. While the biscuits are baking, chop the strawberries into bite sized pieces. Mix in a bowl with the sugar and a pinch of salt (reserve a few whole strawberries for garnish). Allow to sit at room temperature for 15 minutes. Know that the smaller the strawberries are cut, the faster they will release their juice.
  6. You can serve the dish when the biscuits have cooled and the strawberries are glistening with a syrup gathering in the bowl. Tear pieces of the biscuits and place on a plate haphazardly. Place dollops of the macerated berries on and around the torn biscuits.
  7. To finish the plate, crumble feta over the dish. Sprinkle a good amount of freshly ground black pepper directly onto macerated strawberries and scatter sorrel leaves on top. Place one or two slices of fresh strawberry on top and serve!
Adapted from Hawthorne Food & Drink
Adapted from Hawthorne Food & Drink
Culinary Tourism Alliance https://ontarioculinary.com/

About Local Dish TO

Live Green Toronto and Feast ON have joined forces to encourage people to enjoy more of the fresh and delicious food that’s grown right here in Ontario. This month, we�re showcasing Ontario strawberries!

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