May 21st is National Strawberries and Cream Day, a dish that no doubt dates to a prehistoric day at the dawn of dairying, when fresh cream was poured over the wild strawberries of summer.

Milk-producing animals have been domesticated for thousands of years, long before the ancient Egyptians believed that cows and bulls were earthly manifestations of their gods.

They bred cows for milk and the cheese it yielded, as well as for meat and as field animals, to work the fields and power grain mills and irrigation works.

The strawberry was mentioned in ancient Roman literature, in reference to medicinal use (it was used to treat depression!).

It took until the 1300s for the French to realize its potential; in the 1300s, they replanted wild berries that grew in forests, in their gardens. Charles V, France’s king from 1364 to 1380, had 1,200 strawberry plants under cultivation in his royal garden.

By the 16th century, strawberries and cream took advantage of the newly popular whipped cream, often sweetened for desserts. It was called milk snow in English, neve di latte in Italian and neige de lait (milk snow) in French.

The French term crème fouettée, whipped cream, appeared in print in 1629, and the English “whipped cream” in 1673. The term “snow cream” continued in use through the 17th century.

In early recipes through the end of the 19th century, naturally separated cream was whipped, typically with willow or rush branches. The resulting foam on the surface was skimmed off and drained, a process taking an hour or more, and was repeated until enough cream had been skimmed. (We’d never complain about hand-whipping with an electric mixer!)

Some people use the terms crème Chantilly and whipped cream interchangeably. But there is a difference:

 
We’ll follow American tradition and use the one term, “whipped cream,” unless differentiation is required.
 
 
WHIPPED CREAM RECIPES

 
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†The name Chantilly (pronounced shon-tee-YEE) was probably chosen because the Château de Chantilly in northern France had become known for its refined cuisine. There is no evidence that it was invented there, although its creation is often credited, incorrectly, to François Vatel, maître d’hôtel at the Château in the mid-17th century. The terms “crème Chantilly,” “crème de Chantilly,” “crème à la Chantilly” and “crème fouettée à la Chantilly” only become common in the 19th century.

[2] Some people still use a whisk to whip cream (photo © Kuhn Rikon).

[3] We far prefer electric beaters (photo © Moo Recipes).

[4] A dab of whipped cream makes any dessert more special (photo © King Arthur Flour).

Braise & Glaze. Braise meats, glaze vegetables. Any savory recipe that calls for the addition of water can probably be improved by substituting stock.

Cook Grains. Substitute chicken or vegetable stock for the cooking water and your grains will taste so much better. Use two parts stock to one part barley, couscous, rice, quinoa or other favorite grain.

Drink A Cup. Beef and chicken broth are protein-packed alternatives to a hot cup of coffee or tea. Enjoy a cup plain or with cracked pepper, minced herbs and/or a tablespoon of grated Parmesan. Spice it up with a splash of hot sauce or minced chiles.

Make Pasta En Brodo. An Italian classic, soup pasta or tortellini cooked in broth and served in the cooking broth with generous amounts of pasta. You can substitute barley, quinoa or other nutritious grain for the pasta. (Add spaghetti to chicken broth and you’ve got chicken noodle soup.)

A versatile pantry sample. Photo courtesy Swanson.

Make Polenta. While we typically save time by purchasing premade rolls of polenta, the homemade version is so much better—and even better when made with stock instead of water. (In cooking school, which followed French techniques, we were instructed to make it with cream. Nope!)

Make Risotto. We love an excuse to whip up a risotto. You need arborio, carnaroli or vialone nano rice (these starchier varieties create risotto’s creaminess—see the different types of rice). While plain risotto with Parmigiano-Reggiano or other Italian grating cheese is delicious, wild mushroom risotto or seafood risotto is submlime. Seasonal vegetables are another fine addition. Here’s a recipe for asparagus and shrimp risotto.

Make Soup. Add pasta and veggies for homemade chicken noodle soup; use as a base for anything from minestrone to hot and sour soup.

The difference between a stock and a broth is the seasoning. Stock is not seasoned; it is an unfinished product that is an ingredient in another dish. For example, stock is used to make gravy (beef stock is use used for au jus), marinades, risotto, sauces and other soups.

So, if you’re using stock, you’ll need to add salt to your desired level. Broth already contains salt.

Broth is a thin soup is made from a clear stock foundation. The terms bouillon and broth are used interchangeably. However, a bouillon is always served plain (with an optional garnish), whereas broth can be made more substantive with the addition of a grain (corn, barley, rice) and vegetables.

Here are the related types of soups, including consommé and velouté.

Says David: “In my opinion, it’s really not a barbecue without a side of potato salad. While the classic version is near perfection, sometimes it’s fun to play with the flavors (a sure sign of a confident cook!) This dish mirrors the flavor of your favorite barbecued meats.”

RECIPE: BARBECUE POTATO SALAD

Ingredients

1. COVER the potatoes with water and bring to a boil in a large stockpot over high heat, with 1 tablespoon salt. Cook until the potatoes are tender, about 30 minutes; drain. While the potatoes are cooking…

2. RENDER the bacon until crisp in a large skillet over medium-high heat, about 5 minutes. Drain the bacon on several paper towels and break into small, bite-size pieces. Set aside.

3. MIX the mayonnaise, mustard, barbecue sauce and hard boiled egg in a large bowl. Slowly add the potatoes to the dressing and let them absorb the liquid, about 15 minutes. Add the celery, red onion, thyme, salt and pepper and refrigerate until well chilled.

4. GARNISH with the bacon and chives just before serving.

Find more of David Venable’s recipes at QVC.com.
  

Package the beer with a copy of Craft Beer World by Mark Dredge

With the explosion in the popularity of craft beers across the globe, more must-try beers are available than ever before.

Craft Beer World presents more than 300 of the world’s most innovative and delicious, showcasing the best of each style in 50 different categories.

From an American IPA bursting with citrusy C-hops or an Imperial Stout full of dark roasted malts, the book explains the key characteristics of each, from classic to cutting edge brews.

There are also nuggets of beer information, including how to serve different beers and how to pair beer with food.

Also consider a beer flavor wheel, a shortcut to comparing styles.

Another type of beer flavor wheel provides descriptions of the myriad flavors of beer.

Whether you’re looking for bitter beers or brews with hints of chocolate or coffee, these guides reviews will point you in the right direction. There’s not just one perfect beer to suit your taste buds; there are many!

Check out the different types of beer in our Beer Glossary.

Like the hamburger, the hot dog is a sandwich: meat “sandwiched” in bread. It was invented in the U.S. in 1871, when an enterprising Coney Island sausage vendor thought to serve a Frankfurt-style sausage in a roll. The rest is history.

Over time, fans have created gourmet hot dog recipes, but nowhere to the extent of burger variations.

Even looking at the basics: How many bacon cheeseburger lovers have ever tried a bacon cheese dog? So today’s tip is: serve up bacon cheese dogs along with bacon cheeseburgers in your Memorial Day grillfest.

Start with this from Kraft, which used Oscar Mayer hot dogs, Kraft Singles and Claussen sweet pickle relish.

RECIPE: BACON CHEESE DOGS

Ingredients For 6 Servings

Preparation

1. HEAT grill to medium-high heat.

2. GRILL franks 7 to 9 minutes or until heated through, turning occasionally.

3. PLACE in buns; top with remaining ingredients.

 
Variations

 
Kraft calls this recipe “Steamwhistle Hot Dogs”; but we’re not sure why. Steam whistles are a familiar sound of yore, the “woo woo” of the old locomotive. Steam whistles were also used in factories and elsewhere to signal the start or end of a shift.
 
TIP: The opposite of the bacon cheese dog—all three main ingredients chock full of saturated fat—is the garden hot dog. Wrap the dog in a lettuce leaf before placing it in the bun. Tuck sliced radishes and cucumbers on either side of the dog, and top with diced tomatoes or sliced grape tomatoes.
 
MORE ABOUT HOT DOGS