Monday, June 8, 2009

Strawberry Chiffon Pie

It's strawberry season. And I always make, at least one time during strawberry season, a strawberry chiffon pie.

It's a classic. Mashed strawberries gelled with unflavored gelatin; folded into merangue and whipped cream, chilled until set (this pie takes some time to put together). It's tasty, creamy and airy; one of the best pies around. I brought it to a cookout on Saturday and it was a hit. I should try some of the other chiffon pie recipes around (raspberry, orange, lemon).

Last night for dinner I made the Asparagus and Smoked Trout Frittata from the NYT website . (I meant to take a picture before we ate it, but in the rush to get food on the table kind of forgot.)

Okay, this was excellent. First of all, I loved smoked fish, and asparagus, and together they were great (actually I kept nibbling at the trout when I was cutting it up -- we're lucky it made it into the frittata). DH said it was a little salty, a side effect of the fish, but that didn't bother me. I would be happy to make this again. I would also be happy to buy some slabs of smoked trout and eat them right out of the package.

Peas were at the market on Friday, so I bought a pound (shelling or English peas, not snow peas). We had them for dinner, with a little butter and chives. Very tasty. My peas should be ready for harvest this weekend. I won't get a whole meal out of them, but they'll supplement this week's market purchase.

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