"Chocolate doesn't ask silly questions, chocolate understands."
-author unknown

You don't see too many chocolate desserts in the summer. Usually it's all about summer fruit pies, tarts, crostatas, cobblers, crisps, ice cream, sorbets. Nothing against them, all delicious, but my soul still craves chocolate. So this is an attempt at the best of both worlds. Even the BF loves it and he's not exactly fond of mixing fruit with cake. [Ed. note: As The Offspring once eloquently opined, gotta keep 'em separated. (I'm just kidding, this is really good.)]

​The best part of this dessert is that it's the best hack of the summer.

I make every single meal for my clients and family from scratch. Every day. But once in awhile, especially in the summer heat, it's nice to make things a little easier for the BF and me. Here you can be versatile, feel free to use your favorite boxed brownie mix (Duncan Hines Dark Chocolate Fudge Brownies "Extra Thick and Fudgy" was used here) or a time-tested from-scratch recipe. You can make homemade whipped cream or Cool Whip, I won't tell. Like another berry better than strawberries? Go for it.

For years, I had prepared this dessert with homemade brownies and fresh whipped cream. Then one night a friend came over for an impromptu dinner. I was short on time, knew the guest couldn't eat dairy, and hates coconut milk. So out came the boxed brownie mix (no butter) and Cool Whip (no cream), and it was awesome. She loved it.

It also held up better in the warm weather than homemade and did not wilt or weep in the fridge.  The BF and I had leftovers for a few days and there wasn't a single crumb left.

Hope you enjoy this one over a very Happy Fourth of July! Not only is it our nation's birthday, but it's also our rescue lab Marlowe's fifth. [Ed. note: She doesn't look a day over four.]

And as a final note, it is also a year since I started this blog, the one-year blogaversary, and I want to sincerely thank you for reading. Feel free to reach out to me here, or on Instagram, Facebook, or Twitter (links above).

Cheers!

Flashback to blog #1: ​www.moveablefeast.me/blog/crispy-salmon-with-strawberry-salsa

Number of Servings: 4-6

Ingredients

• 1 box brownie mix (Duncan Hines Dark Chocoalte Fudge "Extra Thick and Fudgy" Brownie Mix was used here)
• 1 large egg
• ⅓ cup canola oil
• ⅓ cup water
• ½ cup sour cream
• ½ cup prepared whipped cream (homemade or use Cool Whip for a non-dairy option)
• ½ pint strawberries, hulled, halved and quartered

Directions

1. Preheat oven to temperature indicated on the brownie mix box. Lightly butter an 8-inch (20-cm) round cake pan. Cut out a round piece of parchment and place in bottom of pan. Lightly butter top of parchment (I use a pastry brush).
2. Using an electric mixer, combine brownie mix, egg, water, and oil.
3. Pour the batter into the prepared pan and bake according to the box instructions. I baked mine between 31-33 minutes. Do not overbake. 
4. Let cool completely on a wire rack, then turn out of the pan. Peel off the parchment.
5. Put brownie cake on a serving platter.
6. Fold the sour cream into the whipped cream. Spoon the mixture on top of the brownie cake and top with berries. Alternatively, top with Cool Whip.
7. Slice and serve with additional berries and whipped cream if desired.

Born on the Fourth of July. Happy Fifth Birthday Marlowe!

All apologies, as the BF and I have been under the weather this week. Somehow, in over a quarter century of knowing each other, this is the first time we have been sick at the same time. [Ed. note: It's not like we were trying to set a record or anything.] We are slowly coming out of our funk.

​A more pleasant subject: strawberries! While fresh strawberries are not quite in season yet—soon!—this dessert actually uses the freeze-dried variety, which pack a supremely flavorful punch. So easy to make, we're talking roughly a half hour, this made a perfect little housewarming gift for a friend and her hubs.

Adapted from: Leelalicious
Number of servings: 2 small servings

Ingredients

• 1 bar Lindt White Chocolate (4.4 ounces)
• ¼ cup freeze dried strawberries
• ¼ cup roasted & salted pistachios, shelled and roughly chopped

Directions

1. Place parchment paper on a small baking sheet.
2. Chop chocolate bar into small pieces. Melt in double boiler or microwave. I put my chocolate in microwave and set for 20 second bursts. Stir. Do not over cook.
3. Stir in half the strawberries and half the pistachios into the melted white chocolate.
4. Pour chocolate out onto parchment paper, spread out and flatten with a spatula. Sprinkle with remaining pistachios and strawberries on top.
5. Keep in fridge until thoroughly chilled. Break or cut into pieces.

Sticking with the strawberry theme from the last post, here's a fun single bite of goodness that has worked well for many of my Fourth-of-July catering events. There are many different ways to customize the filling (suggestions below), but the simple vanilla is a good foil for the chocolate and graham-cracker dip.

I have used gluten-free graham crackers for clients who require that; you can substitute with nuts (chopped pecans, walnuts) or even sprinkles. 

Happy Fourth!
​​
Yield: 24 strawberries

Ingredients

• 24 large fresh strawberries
• 8 oz cream cheese, room temperature
• 1  cup heavy whipping cream
• 2-4 Tbls powdered sugar (use a little more if mixture is too loose, adding a little sprinkle at a time.  I like mine less sweet, but it’s up to your taste)
• 1 tsp vanilla (Be creative: In place of vanilla, I have used vodka, Kahlua, Bailey’s, or espresso powder, almond extract, and most recently, I had leftover Lorann cotton candy flavored oil from another project and I used that.)
• 1 package bittersweet chocolate chips, melted
• 1 cup graham cracker crumbs
• ½ pint Blueberries

 
Directions

1. Rinse and hull strawberries. Using a paring knife cut out the top and scoop part of the middle out to leave room for the filling. Cut the bottom off for a flat edge, so it can stand upright.
2. Place strawberries on a tray lined with parchment or wax paper.
3. In a medium sized bowl, whip (with an electric hand mixer) cream cheese, heavy whipping cream, sugar, and vanilla or other flavoring until stiff peaks form.
4. Spoon cream cheese mixture in piping bag with a very large tip (otherwise you’ll have trouble piping it out). Alternatively, you can place mixture in large Ziplock bag with the corner snipped off. Refrigerate while you melt the chocolate.
5. Melt chocolate chips in a double boiler or in your microwave for 20-second increments, stirring with a spatula until melted.
6. Place graham cracker crumbs on a plate or shallow bowl.
7. Dip strawberries halfway or on one side (see photo) into melted chocolate, letting extra chocolate drip off. Dredge the melted-chocolate dipped strawberry into graham cracker crumbs and place on to parchment-lined tray. Once you’ve dipped all the strawberries, place in freezer to set (approx. 5 minutes).
8. Time to fill your strawberries. Pipe cheesecake mixture into strawberries and top with blueberries.
9. Refrigerate until time to serve. Best served the same day.

Introduction
Hi! Welcome to my first blog post, and thank you for stumbling onto this page.

I am an Oregon-girl (and a U of O grad, Go Ducks!) who has cooked for my own family for decades, but decided to apply it as a self-employed trade into the teeth of the 2008-09 financial crisis. A layoff from a corporate job in the sleep-education field gave me the opportunity to experiment with different culinary techniques in the kitchen, and subsequently create and execute meal plans for friends.

As Silicon Valley slowly recovered, I formally launched the Moveable Feast personal-chef service, and have enjoyed serving the bay area's mid-peninsula ever since. Besides the many families I have had the pleasure of cooking for, my clients have included executives from Apple, Facebook, Google, YouTube and, up north, Boeing.

Here you will find all sorts of recipes from healthy to comfort food to indulgent desserts. I cook seasonally and with as much local ingredients as possible. I develop all the recipes on this site myself along with the photography and food styling.

With the help of my partner-in-crime Don Zulaica (who has written/edited everything from medical-device marketing to local newspapers, national music magazines and entertainment web sites), this blog will share delicious recipes and experiences from the past decade, document the continuing journey, and hopefully give you a few ideas for dishes to try out in your own kitchen.

Hope you're having a wonderful 4th-of-July holiday!

Cheers,
Jacquie Steiner

Crispy Salmon with Strawberry Salsa
Of all of the posts at the Moveable Feast Facebook page, and the upwards of two dozen salmon preparations, this gets the most requests for its recipe. It's also one of the more popular seasonal dishes from my summer menus.

Sweet strawberries and basil might seem an unusual pairing with salmon, but coupled with the kick of red onion and/or serrano pepper, balance out the entree nicely.

Enjoy! 

Ingredients

• (2) 8 oz pieces of salmon fillet, skin on
• Extra virgin olive oil
• Salt and pepper
• 1 pint fresh strawberries, hulled and cut into small cubes
• 2 tsp red onion, minced and/or 1/2 seeded serrano pepper  (if you like more of a kick)
• 2 Tbls basil, julienned
• 1 Tbls (or more to taste) lime

Directions

1. I use a cast iron pan. You can use stainless steel. Place pan over medium high heat. Dry salmon filets with paper towels and brush salmon with olive oil on both sides. Season with kosher salt.   
2. Place fish in the hot pan skin side down, press on fillet gently, turn heat down to medium low and cook for 6- 7 minutes until skin is crispy. Flip the fillets and cook another 1-2 minutes. The internal temperature should be 120 degrees. Don't overcook.
3. In a small bowl, toss strawberries with basil, red onion, serrano (if using) lime and a pinch of salt.
4. Plate salmon, sprinkle with sea salt and spoon strawberry salsa over fillets.
5. NOTE: I have made this skinless as well. Follow the same directions.