Roasted Strawberries | 101 Cookbooks

I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…

Channel	Publish Date	Thumbnail & View Count	Actions
Chef Studio	2018-05-18 02:24:04	18,469 Views	View on YouTube View Channel

Slow roasted strawberries

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This is a recipe I put in the last pages of a cookbook I wrote eight(!) years ago. You’d probably miss it if you skipped the little recipes that often end up in the “other” or “side dishes” section of many cookbooks. It might seem a bit of a waste to grab a basket of the sweetest most fragrant strawberries of the season and roast them. But this is an alternative I love. There are few things better when spread on a crusty butter cookie or a piece of toast. Or spooned over your favorite yogurt. A little bit of special magic. When it comes to roasting these strawberries you’ll know you’re on the right track when the juices from the roasted berries seep onto the baking sheet and combine with the maple syrup to form a thick and sticky just-sweet-enough syrup. At the same time the flavor of the berries cooks down and concentrates. The port adds a surprising hint of alcohol and the balsamic adds a dark base note. The recipe can be doubled or tripled but make sure not to overcrowd the baking sheet.