Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Many years ago I learned a really important lesson. Eating simply and eating beautifully are not mutually exclusive concepts. Sometimes we are so hungry we don't really care how the meal is plated. Or we don't think a meal for 'one' is worth the effort (spoiler: you are always worth the effort). But then there are those other times, when how the meal is plated suddenly makes us feel ravenous. Even if just five minutes earlier we weren't at all hungry. Proof that we always eat first with our eyes. 

I am going to cut right to the chase with this post. This is a very simple, very easy salad. No break the bank ingredients like prosciutto or burrata (although you could most certainly add them if you are looking to make a more substantial salad), no hours in advance of prep time, and other than a knife and a cherry pitter you don't need a multitude of kitchen gadgets. This Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is the kind of salad perfect to make on a hot day when you don't feel like turning on the oven, to bring to a summer gathering, to make as your 'house salad' whether or not you own a lake house, when you want to impress your friends, a reason to have a gathering, and easy enough to make during the week. In other words, this is one helluva salad! 

But there's more! The Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is best example of seasonal eating. Everything in this salad is now in season. Peaches, tomatoes, cherries, and fresh herbs. Even fresh peas, the optional ingredient that makes for an even more beautiful presentation. But if you can't find them, don't let that be a deal breaker. You really want this salad in your life. And you especially want the honey herbed vinaigrette!

I didn't intend to make this salad with two kinds of cherries but the Farmer's Market had them, so I thought why not! The salad can be made with all red sweet cherries, all Rainier cherries, or a combination of both. Use what's available (or on sale!). 

Yellow peaches cut into wedges were used here, but you could also use white peaches. I tend to like the slightly sweeter yellow peaches. In addition to cherry tomatoes, there were also a red, yellow, and heirloom tomato in the salad. I would recommend using at least two kinds of tomatoes for both color and flavor. A trip to the Farmer's Market or grocery store might help you decide which ones to use. The tomatoes are cut into wedges, but the cherry tomatoes are cut either in half or in quarters to add depth, interest and texture to the salad.

Making the Honey Herbed Vinaigrette is, yes, you guessed it, easy. All of the ingredients go into a jar (one having a lid that seals. After a few vigorous shakes your vinaigrette is done! That's it. I like using a canning jar to make this vinaigrette. If I make the dressing an hour or two before using, all I need to do is shake it al up again. And, if by chance there are any leftovers, the sealed jar goes into the refrigerator. If you are taking the salad over to a friends, the vinaigrette travels well in the jar. 

But let me talk a little more about this highly flavorful, herby vinaigrette for just a moment. From the lusciousness of the olive oil, to the sweetness of the honey tempering the sharpness of the balsamic vinegar, to the shallots and garlic giving it a subtle bite, and to the fresh herbs adding not only to its' aroma but to its' rather addictive flavor, this vinaigrette is to die for. In addition to serving it on salads, I could also see it being used a great dipping sauce for thick slices of bread. 

If you are serving the Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette as either a first or main course, I would encourage you to serve it with some fresh or grilled bread. I grilled up some thick slices of leftover No Knead Rustic Artisan Bread brushed with olive oil. However, I would happily serve it with a baguette, some sourdough, or Italian bread. 

I honestly can't gush over this simple, yet gorgeous, scrumptious Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette enough. I could probably do an 18 minute TedTalk about it because it's so spectacular. And just in case anyone needed convincing on just how mouthwatering delicious the combination of stone fruits, tomatoes and arugula is. Especially when they drizzled with an intoxicating honey herbed vinaigrette. 

Recipe

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Serves 4-5

Ingredients

Honey Herbed Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 Tablespoon honey

1 small shallot, minced 

1 clove of garlic, minced

2 Tablespoons, fresh basil, chopped

1 Tablespoon, fresh oregano, chopped

1 Tablespoon, fresh thyme, chopped

1/4 rounded teaspoon Kosher salt

1/8 teaspoon black pepper

Salad

2-3 large handfuls of baby arugula

2 large yellow peaches, cut into wedges (you should be able to get 10-12 wedges from each large peach)

3 dozen sweet cherries, pitted and cut in half (use all red cherries, Rainier cherries, or a combination of both)

8-10 cherry tomatoes, some cut in half, some cut in quarters

3 tomatoes, cut into wedges (choose a combination of red, yellow and/or heirloom tomatoes)

Fresh basil for garnish

Optional: Fresh peas in their pod

Fresh or grilled bread, for serving

Directions

Honey Herbed Vinaigrette

1. Put all of the ingredients in jar. Place lid on top and twist tightly. Shake until the vinaigrette is well blended. Use immediately or let sit on counter for several hours before using. 

2. Store any leftovers in the refrigerator.

Salad

1. On a large (about 10"x12" or 10"x14") preferably white platter, begin with creating a bottom layer of the salad with the arugula.

2. Arrange the cut tomatoes wedges and peaches on top of the arugula.

3. Then layer on the cut cherry tomatoes and cut cherries.

4. Drizzle on half of the dressing. Place the remaining the dressing in a bowl to serve on the side.

5. Top with some sprigs of fresh basil. And pea pods if using (not a deal breaker)

6. Serve immediately with thick slices of crusty or grilled bread.

Note: (1) I also topped this salad with fresh peas because they are in season. They are optional, but they make for an ever more beautiful presentation. (2) I liked the simplicity of this salad. But feel free to had some prosciutto and/or burrata to this salad if you are looking to having be more of a 'main course' salad.

BLT DIP

There are some days when I walk into the grocery store and leave without one of the things on my 'mental' grocery list. But there are many days when I can remember exactly what a recipe, one either handwritten or copied decades ago, looks like. But then it's always a matter of going through my recipe collection chaos to search for it. We were having friends over for dinner this past weekend and I wanted to resurrect one of my 'vintage' appetizer recipes. Fortunately for me, it didn't take too long to find the recipe card. One surprisingly in my early legible handwriting. As I looked at the recipe, I thought that after all these years it needed a bit of going from good to great makeover. Although it's a simple recipe, so the changes needed to be simple as well.

Seems everything retro is making a comeback. For my part in this growing trend, I am bringing back this BLT (sans the lettuce) Dip (yes, I am retro influencer now). Calling this a BLT dip when there is no lettuce in it doesn't make a whole sense, right? However, I suppose the name was intended to evoke all of the flavors of the BLT sandwich (and it does). And I would be the first to say a recipe called BT Dip doesn't sound quite as enticing. 

Way back when, when I was making this BLT dip on a semi-regular basis, I served it with cocktail rye breads. On Saturday night, I decided to serve it with some homemade ciabatta crostini. After posting a photo of the BLT dip on a platter surrounded by the crostini, one of my friends suggested serving the dip with Frito Scoops. Let's suffice to say that was a brilliant idea! If you have never had BLT dip before, you are going to want to enjoy it on Frito Scoops, cocktail rye bread, and ciabatta crostini so you can decide for yourself what your favorite pairing(s) are. If you come to my house, this luscious, cool, creamy dip will be served with scoops and cocktail rye bread.

My original recipe called for chopping up one large tomato. In this updated version I used cherry tomatoes instead as they have an even better tomato flavor and make for 'meatier' pieces when chopped. Using chopped cherry tomatoes versus a chopped large tomato also helps to ensure the dip doesn't become 'watery'.  In addition to changing the kind of tomato used, I added a thinly sliced green onion (green and white parts), some Kosher salt, and black pepper. The pound of bacon cooked to a slightly crisp level remained unchanged. 

The BLT Dip benefits from several hours of chilling time to allow the flavors to fully develop. However, an overnight chilling time makes for an even more addictively scrumptious dip.

If there was one appetizer you should put on your summer list of must-makes, this BLT Dip should absolutely be on it. It checks ALL the boxes. It's easy to make; it's addictively delicious; and, the list of ingredients won't break the bank and are readily accessible. If you aren't already your friend's favorite host/hostess, this BLT Dip will put you in serious contention for that place of honor.

One last promise. If you make this BLT Dip you will be happy I am a 'saver', 'keeper of things', and 'still have the better part of my memory still in tact'. Happy first week of summer!

Recipe

BLT DIP

Serves 8

Updated July 2022

Ingredients

1 pound (454g) bacon, cooked slightly crispy and coarsely chopped

1 cup (240g) sour cream

1 cup (230g) good quality mayonnaise (see notes)

11 ounces (320g) cherry tomatoes, cut up into pieces (about 28 small cherry tomatoes or 12-14 larger cherry tomatoes)

1-2 green onions, sliced thin, green and white parts

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Fritos Scoops, Cocktail rye bread, or a Baguette, sliced on the diagonal and either grilled or toasted

Optional: Additional cherry tomatoes for dipping

Directions

1. In a medium sized bowl, mix together the mayonnaise and sour cream.

2. Add in the chopped bacon, tomatoes, sliced green onion, Kosher salt and black pepper. Mix until well blended.

3. Cover and chill several hours or (preferably) overnight.

4. Serve with Fritos Scoops, cocktail rye bread, and/or homemade crostini.

Note: (1) Any leftovers would be perfect as topping for baked potatoes. (2) Highly recommend using Hellman's or Best Foods Mayonnaise to ensure a luscious, thick dip. Other brands of mayonnaise may not have the same consistency resulting in a dip having a thinner consistency.

Morton Arboretum, Daniel Popper Sculptures (June 2022)

Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs

Let me start by saying eggs, but especially these Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs, should never ever be pigeonholed in the breakfast food category. A luscious, beautiful egg dish transcends the breakfast hour. Almost effortless, they are equally fantastic for lunch, dinner as well as one of those after a long, late night meals. If you haven't yet embraced eggs as a twenty-four seven main dish, you still can.

Before I tell you about the dreamiest eggs I have ever eaten, I need to share a few egg stories. As a kid growing up, I was tormented by having to eat eggs for breakfast. Especially before getting into a hot car, on a sunny hot day, sitting in the back seat for a three hour drive in an un-air-conditioned car for the annual family vacation to Wisconsin Dells. For years I associated car sickness with eggs. But then I learned sitting in the back seat was the real culprit. Sometimes after a Saturday morning run, the girls will go out for breakfast. Almost always I order a scrambler. Sometimes with spinach, mushrooms and goat cheese, but always, always with the request the eggs be scrambled soft. If, for any reason, I get distracted and don't put this qualifier on, my friends remind me. But I have now learned I have been ordering my eggs all wrong! Which might explain why I am not always happy when my scrambler arrives. Instead of soft, I should have been ordering them creamy. As far as who makes THE best scrambled eggs in the family, well for decades that distinction has been held by, as my niece and nephew would say without hesitation, 'Uncle Greg'. However, that is now about to change as I have finally (after all these years) discovered the perfect technique to make THE BEST creamy scrambled eggs! The scrambled egg bragging rights torch has now been passed to me and I couldn't be more thrilled.

As much as this recipe post is about making the creamiest scrambled eggs, it's also about elevating your egg dish game to an A+ level using thinly sliced prosciutto, burrata, fresh herbs, and thickly sliced toasted ciabatta bread. I must shamefully confess I have now made the Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs three days in a row. I am officially obsessed with this dish.

Scrambled eggs were meant to 'creamy, fatty and delicious' says chef Michael Symon. And, if weren't for him, I may have never discovered the secrets to creating the most delectable, most perfect, most luscious scrambled eggs. So as not to make you wait unnecessarily, here are the big three: adding butter to eggs during the whisking process, using a spatula while cooking, and moving the pan on and off the heat while cooking. While those may not sound like scrambled egg masterpiece creating techniques, they are!

Whipping up the eggs is a first important step. You want them light and airy. Using two forks versus a whisk works perfectly. If making three eggs, use a pad of soft, room temperature unsalted butter, a tad shy of a tablespoon. Very lightly season with Kosher salt (you will be salting again, so go easy here) and give the eggs another little whip.

Before I talk about cooking the eggs, let me share some of my personal biases. Don't use anything metal to stir your eggs. Use a spatula. It will help you create better egg pillows and it won't scratch or damage your pans. Some swear by using a non-stick pan when making scrambled eggs, I prefer a heavier bottomed pan (like copper) even if the clean-up is harder. But whichever pan you choose, make sure it's not too small or too big for the number of eggs you are scrambling. 

To cook the (three) eggs, over medium heat melt about a tablespoon of unsalted butter in your pan of choice. When the butter has just melted, add in your eggs. Wait ten seconds for the eggs to start to set up, then swirl them around with a spatula to create soft, pillowy curds. Once you start to see some curds forming, remove the pan from the heat and keep stirring (your pan is hot so the eggs will continue to cook). After about 10 seconds return the pan to the heat and stir only until the curds are set and a little wet. This happens quickly. Immediately remove your creamy scrambled eggs from the pan and spoon over the lightly buttered toasted ciabatta topped with some prosciutto. Season with some Kosher salt and freshly ground black pepper. Now you are ready to top with some burrata and freshly chopped herbs. Note: If you are making more than three eggs you may need to wait longer than 10 seconds for the egg curds to initially form. But three eggs made just enough to serve two or one very hungry person.

Just in case I didn't make it clear, you are going to need to have your ciabatta toast made (and lightly buttered) and topped with two thin pieces of prosciutto before you start making your eggs. Timing is everything when making dreamy, creamy scrambled eggs. Have this dish partially assembled as if you do not immediately removed the eggs when done to creamy perfection, they will continue to cook in the hot pan. And your eggs will not be as luscious.

Topping with generous piece of fresh burrata and some fresh herbs are the finishing touches to this over the top, dance party worthy egg dish. When choosing herbs, consider chopped chives and fresh thyme as a combination; chopped chives and tarragon as a combination, or chopped chives, fresh thyme and micro-greens as a combination. 

If you are invited over for breakfast, a casual impromptu lunch or dinner, or are hungry after going out for cocktails, don't be surprised if this is what I make. Just sayin. 

Recipe

Creamiest Scrambled Eggs w/ Prosciutto, Burrata, & Fresh Herbs

Serves 1-2

Ingredients

3 large eggs (you can use 4 if you want two slightly more generous servings)

2 Tablespoons of unsalted butter, room temperature, divided

Kosher Salt or flaky sea salt

Freshly cracked Black Pepper

2-3 ounces of burrata (from a 4 ounce ball of burrata)

4 slices of prosciutto

2 thickly sliced on the diagonal (1/2" thick) pieces of ciabatta, toasted and lightly buttered

2 teaspoons freshly chopped chives

2 teaspoons freshly chopped thyme

Radish micro-greens (optional, but really good if you can find them)

Directions

1. Just after you finishing mixing your eggs, but before you begin cooking them, toast and butter two thick slices (about 1/2" thick) of ciabatta. Lightly butter, place on serving dish and top with two slices of prosciutto.

2. In a medium sized bowl, use two forks to whip the eggs into a light and airy consistency. Add in a tad shy tablespoon of room temperature unsalted butter and a light sprinkling of Kosher or flaky sea salt. Give another quick whip (10-15 seconds).

3. In a 6" sized pan, melt one tablespoon of butter over medium heat. As soon as the butter is melted, add in the eggs. Wait about 10 seconds to allow the eggs start to set up, then use a spatula to create soft curds. Once curds have started to form, remove the pan from the heat for about 10-15 seconds and continue stirring. Then return the pan to the heat and cook just until the eggs are fluffy, yet have a wet consistency. Immediately evenly divide the eggs onto your prosciutto topped ciabatta toast.

4.Season with Kosher salt and freshly cracked black pepper.

5.Top with a generous spoonful of burrata and sprinkling of freshly chopped herbs.

6. Serve with juice, coffee and/or tea and some fresh fruit.

Notes: (1) It's important to have all of your ingredients ready when making this dish (e.g., herbs chopped and ready). (2) If you watch Michael Symon make these eggs, he adds even more butter to the eggs while they are cooking. I didn't and probably wouldn't. I loved the luscious flavor and consistency of them using almost two tablespoons of unsalted butter. (3) You can make this a vegetarian dish by replacing the prosciutto with thinly sliced avocado.

Little Compton, Rhode Island

Radishes with Butter

Last year when I shared the Basil Butter with Radishes and/or Grilled Bread appetizer recipe with you. And now this year I am sharing the recipe, if that's what it could even be called, for these Radishes with Butter. In case some of you are wondering 'how many fresh radish appetizer 'recipes' does one need?'. Well that's a really great question. The answer is two. You absolutely need two. There would have to be a really good reason for me to throw a third one out there at any point in the future!

While radishes are generally available year round, they are one of the earliest root vegetables to appear at late spring Farmer's Markets. There are more than thirty varieties of radishes, however, the most common ones are the French Breakfast (oblong in shape) and Red (round in shape) aka Cherry Belle and Early Scarlet Globe. However, never pass up a chance to buy some White Icicles (pure white oblong in shape), Watermelon (light green on the outside, hot pink center), or Rainbow (oval in shape in shades of pink, purple white) radishes when putting together an irresistibly beautiful radish platter.

Usually eaten raw, radishes are spicy, crunchy, zesty, and slightly peppery. Their level of spiciness depends on the variety of radish. When slathered with some creamy butter and sprinkled with flaky sea salt, the radish's peppery flavor is toned down considerably. What you end up with a simple, chic, maybe even elegant, kind of indulgent appetizer. It's a perfect little bite.

Preparing the radishes for your platter begins with rinsing them thoroughly. More often than not when you get them home from the Farmer's Market, they will still have some dirt clinging to them. To cut the leaves and stems off or to leave them on (if not wholly but partially) is a decision you want to make. With at least partially keeping the leaves and stems on you end up with a kind of lollipop. Which not only makes picking them off the platter so much easier, you will have created a platter epitomizing the concept of 'eat beautifully'. When cutting the radishes, either cut them in half (or if large in quarters) almost all the way to their stem, being careful to not separate them. And now you are ready to artfully arrange them on a platter or cutting board. This actually may be the easiest recipe on the blog.

Room temperature unsalted butter is seasoned with some flaky sea salt and blended to a creamy, spreadable consistency. Can you use salted butter? You could. But whether you use an unsalted or salted butter, use a European or European style butter as it's much richer and generally creamier than most American made butters (with very few exceptions). Last, but not least, is the salt. Flaky sea salt. It's absolutely the only and best choice here. 

Elegant and effortless may be one of the ways I might describe a beautiful platter of fresh radishes served with a creamy butter and flaky sea salt. They are the kind of nibbles meant to be served at casual gatherings or relaxing weekend dinners with friends. From the market to your table, a platter of Radishes with Butter doesn't get any easier. Eat beautifully this summer my friends.

Recipe

Radishes with Butter

Serves 4-6

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1/4 teaspoon flaky sea salt

Two bunches of radishes, rinsed, cut lengthwise (or in quarters depending on radish size) with greens fully or partially intact, and chilled

Flaky sea salt (highly recommend Maldon flaky sea salt)

Optional: Radish Micro-greens as an edible garnish

Directions

1. In a small bowl, mix together the unsalted butter and 1/4 teaspoon of flaky sea salt until smooth and creamy. Transfer to your serving dish.

2. Begin by placing the butter and dish of flaky sea salt on your platter. Then arrange the cut radishes as beautifully as possible. 

3. If using, sprinkle some radish micro-greens over the top.

4. Serve immediately.

Notes: (1) I used Red and Breakfast radishes for this platter. (2) You can make the butter early in the day or several hours ahead. Leave at room temperature. The butter needs to be at a spreadable, dipable consistency when serving. (3) It's best to serve this appetizer immediately after assembling as the greens may begin to wilt slightly if left out at room temperature for awhile.

Morton Arboretum, Lisle, Illinois (June 2022)

Strawberry Ricotta Cake

"Some days I am a goddess, some days I am a wild child, and some days I am a fragile mess. Most days I am bit of all three. But every day, I am here, trying." (S.C. Lourie) The moment I saw that quote pop in a social media feed I had several thoughts: guess I am not an outlier after all, validation comes just when you need it most, and never have I ever read words more perfectly capturing my multiple personalities. If I wore t-shirts with long mantras (or warning labels) printed on them, those would be the words on mine. But maybe the next time I come across a bead bracelet pop-up, I will have a bracelet made with the words goddess, wild child, and fragile mess strung together. Just to remind me, even at my age, to always keep trying to be the best version of me.

Speaking of trying, with strawberry season upon us, really you need to try this Strawberry Ricotta Cake!  Because what if I told you it's one of those cakes that might best be described a cross between a luscious white cake and creamy cheesecake?  Or if I told you it's the kind of cake you could easily enjoy at breakfast (yes you can!), as a mid-day indulgence with a cup of coffee, as a summer barbecue dessert, for a weekend brunch, with your book club, or anytime you have a craving for cake! Are you headed out to the grocery store yet?

And as far as cakes go, this one is pretty easy and simple to make! 

A dusting of confectionary sugar and a sprinkling of few more fresh strawberries turns this simple Strawberry Ricotta Cake into an eye-catching dessert!

The strawberries at the Farmer's Market this week were irresistible and my source of inspiration. From the moment I saw these fresh, ripe, and sweet berry beauties, I knew they were destined for this tender, dense, moist, too delicious for words, irresistible Strawberry Ricotta Cake. 

The secret ingredient in this cake is the whole milk ricotta cheese. Ricotta adds richness and creaminess to this moist, dense, heavenly cake. While the vanilla, lemon zest and lemon juice make the flavors pop and balance the sweetness, the strawberries add the most luscious fruitiness. 

Using a standing mixer fitted with a paddle attachment helps to create a smooth, thick batter. Half of the batter is spooned into a parchment paper lined, buttered nine inch spring form pan. Before placing half of the cut strawberries (cut side down) on the batter, smooth it with an offset spatula. The remaining batter gets spooned on and finished with a layer of the remaining strawberries. Before placing in the oven, sprinkle the top with two tablespoons of granulated sugar.

Baking time for the Strawberry Ricotta Cake ranges from 55-65 minutes (my baking time was closer to the 65 minute mark). Let the cake cool slightly before removing from the springform.

A light dusting of confectionary sugar and maybe a handful of strawberries are the cake's finishing touches.

If there was ever a cake to help celebrate the summer strawberry season, this Strawberry Ricotta Cake would be the one. While there are no shortage of strawberry recipes on the blog, I am completely smitten with this one. I will be dreaming about this cake for days as there isn't a crumb left. Next week's Farmer's Market can't get here soon enough. And when blackberries and blueberries are in season, I think I will make a black and blue berry version of this ethereal cake.

So I have tried my best here to convince you to temporarily put your chocolate dessert loving heart on hold and make this divine, beautifully rustic Strawberry Ricotta Cake. So head on out to the store, sooner rather than later, and make a mess in your kitchen. Because, if you have never had a cake made with ricotta, I promise you will be wondering how a cake make with 'cheese' can taste that good. If you are lucky, there will be at least one slice leftover for you to enjoy the day after it's made. And, oh, by the way, I think you should know I am the Strawberry Ricotta Cake goddess now.

Recipe

Strawberry Ricotta Cake

Makes one 9" cake, serves 8-12, depending on how you slice it

Ingredients

1/2 cup (113g) unsalted butter, room temperature

1 cup (200g) granulated sugar

3 large eggs, room temperature

1 1/2 teaspoons vanilla

2 cups (260g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (375g) plus 1 Tablespoon whole milk ricotta

1 1/2 cups (300g) fresh strawberries, stems removed and cut in half

Zest of a small lemon 

1 teaspoon freshly squeezed lemon juice

2 Tablespoons granulated sugar for topping the cake before baking

Confectionary sugar for finishing

Directions

1. Preheat the oven to 350 degrees (F). Line a 9" springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy (approximately 3-4 minutes).

3. Mix the in the whole milk ricotta, vanilla, lemon juice and lemon zest. Beat until blended.

4. Beat in the eggs, one at a time, until well incorporated.

5. Sift together the flour, baking soda, baking powder and Kosher salt.

6. Add in the sifted dry ingredients to the batter. Beat until the flour is incorporated but do not over beat.

7. Spoon half of the batter into the prepared pan. Smooth with an offset spatula. Arrange half of the cut strawberries (cut side down) on top of the batter.

8. Spoon the remaining batter into the pan. Smooth with an offset spatula. Arrange the remaining cut strawberries (cut side down) on top of the batter. Sprinkle with the 2 Tablespoons of granulated sugar.

9. Place the springform pan on a large baking sheet and place in the oven on the center rack.

10. Bake 55-65 minutes or until the cake is golden and a toothpick inserted into the center has hardly any crumbs. Note: My baking time was closer to the 65 minute mark.

11. Remove from oven and let cake cool.

12. Remove the cake from the springform pan. Transfer to a cake stand or platter.

13. Generously dust with confectionary sugar.

14. Slice into wedges, serve, and savor.

15. Store any leftovers in the refrigerator to help the cake retains it's moistness. It probably won't last that long, but this cake will be good for up to three days.

Notes: (1) Use a high quality store bought whole milk ricotta or make your own. (2) Look for more medium sized (versus large) strawberries. (3) You could also make this cake with blueberries or a combination of summer berries. 

Lake Michigan, Bailey's Harbor, Wisconsin (May 2022)