I'm a shameless dork when it comes to picking wild raspberries. That's me in the hooded net shirt. After the year that I came running back to the house with half a bucket of true beauties (the raspberries were comically huge that year, and the deerflies were uncommonly vicious . . .) and a maze of throbbing pink welts dotting my shoulders, my body shaking from the shock of that many deerfly bites all at once, I finally got smart.Anyway, I'm too busy cooking to write this week! Raspberries, haricots vert and cucumbers all need picking. Kimchi and creme de cassis (made with black currants) are bubbling away in the pantry. Fermented pickles, cherry tomato confit and preserved eggplant are in the hopper. And I need to start freezing raspberries in earnest. I love them dropped into lightly-whole-wheat pancakes.
But here's a quick recipe, if you find some nice raspberries: I dropped some onto my pie crust scraps, sprinkled them with sugar and baked at 400 until lightly golden. So delicious. Hank crushed them in his mouth, proclaiming it "good red tandy." Raspberries=red candy.
And then I had to make pannacotta, because I like a neutral custard with the intense wild berries. I made this one with half-cream/half-yogurt and a touch of honey for flavor, and then sprinkled all of it with Thomas Keller's chocolate walnut dentelle. The crunch is crucial. I'll post the recipe after it appears in next week's Star Tribune.(recipe after the jump)
