In looking for what recipe to make for the Gourmet Unbound blog, I usually pick an issue and go to town bookmarking page after page of recipes to try. I then narrow it down to two or three that I might attempt for the upcoming month. Sometimes though, something comes along and makes me totally change my mind as to which dish to try.
May was one of those months. I had pulled out the May 2008 issue of Gourmet and had bookmarked a good dozen recipes. Chile Peanuts. Strawberries in Orange Caramel Sauce. Asiago Potatoes. Garlic Tomato Sauce. Aromatic Braised Chicken with Fried Onions. Adobo Chicken in Parchment. Ribs with Black Vinegar Sauce. Grilled Glazed Steak and Asparagus. Buffalo Salmon, Roast Chicken and Scallions. Chicken Breasts Provencal. They all sounded delicious, but I was trying to decide between the Asaigo Potatoes or Adobo Chicken in Parchment. But for some reason it was the last page of the magazine, The Last Touch, that remained in my mind when I was at the farmers market recently. The page was all about Strawberries and when I saw the wonderful organic berries at the market I knew I had to buy some and try out the simple milkshake recipe.
Now something as simple as a Strawberry Milkshake might not sound very gourmet. It's only strawberries, milk and ice cream. But it's the simplicity that made me think it would be worth making. I never order strawberry milkshakes at restaurants because I've found them to be too sweet or not very strawberry. And honestly, I don't think I've ever had a homemade strawberry milkshake before. That will be a thing of the past because this very simple Strawberry Milkshake was the prefect accompaniment to a warm spring day. I also think that this tasted so good because the ingredients that went in it were top notch. Simple. Perfect. Can't wait to get more strawberries from the market.STRAWBERRY MILKSHAKES
1 lb strawberries, halved (3 cups)
1 pint vanilla ice cream
1/2 cup milk
2 tablespoons sugar, or to taste
a pinch of salt
Puree all ingredients in a blender until smooth. Makes 4 cups.
Note: We halved the recipe to make two shakes.
Note: I used fresh organic strawberries from the farmers market. I used Haagen Dazs' Five ice cream in Vanilla Bean. I used organic full fat milk.