This past month, I celebrated my five-year milestone writing as the Statesboro Herald food columnist. I think that's pretty cool and I appreciate you all reading my articles. This column has been a stepping stone for me; one that has given me credibility and legitimized my freelance writing and food entertainment endeavors. So, thank you for indulging me.
You may also have seen the feature story about me today in the paper. Thank you, Statesboro Herald. This is all so exciting! I am humbled and thrilled to be a Top 10 finalist on "Food Network Star." I'm having a local watch party to celebrate the season premiere in Savannah and I'd like to personally invite you to attend. Consider this your official invitation. The party will be held upstairs at the Savannah Taphouse from 8-10 p.m. on June 10. There is no cost to attend, and the full menu will be available for purchase. Come grab a drink, some good food and cheer me on in the competition! Savannah Taphouse is an upscale sports bar located at 125 East Broughton St. Let's celebrate this moment together. Nothing would make me happier than sharing this accomplishment with my food column readers. If you plan to attend, simply send me a note to let me know. E-mail SKGFoodBlog@gmail.com or reach out to me on social media.
Strawberry season is officially here and if you’ve visited your local farmers’ market lately, you know exactly what I mean! After a trip to the Forsyth Farmers’ Market in Savannah over the weekend, I brought home a gallon-sized bucket full of farm-picked, red-ripened strawberries and developed the most luscious and sweet sauce oozing with strawberry flavor. Paired with fresh basil from my garden and a hint of lemon juice, the sauce comes together in minutes and can be used in desserts, grilled meats and even cocktails!
The cornstarch helps the sauce to thicken, resulting in a velvety smooth finish, while the acidity from the lemon juice cuts the sweetness slightly, balancing the flavors.
Delectable over grilled chicken or fish, the sauce is sure to take your dinner from simple to Some Kinda Good. I served the sauce in an angel food cake trifle for Memorial Day, layered with fresh whipped cream. It was to-die-for! Here are a few other ideas on how to use it:
• Pour it over cold vanilla ice cream.
• Add rum and make a strawberry daiquiri.
• Dress up a strawberry shortcake.
• Pour it into ice cube trays and freeze for a flavorful addition to any drink.
Enjoy and Happy Strawberry Season! I hope to see you soon.
Some Kinda Good Strawberry-Basil Sauce
• 4 pints or 1/2 gallon of fresh strawberries, hulled and washed
• 1 cup sugar
• Slurry: 1 tsp. cornstarch, dissolved in 1 tsp. water
• Juice of half a lemon
• 1 tsp. lemon zest
• 6 leaves of fresh basil
• Pinch of kosher salt
Place strawberries and sugar in a large stockpot over medium-high heat and bring to a boil, stirring to combine. Add cornstarch slurry and reduce temperature to medium-low. Allow the sauce to cook and thicken for about 10 minutes. Remove from heat and let cool slightly. Carefully pour the sauce into a food processor or blender, adding lemon juice, zest, salt and basil. Pulse to desired consistency.
Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. A Season 14 finalist on "Food Network Star," she is the personality behind the blog, SomeKindaGood.com. Rebekah is a Georgia Southern University alumna and attended Savannah Technical College’s Culinary Institute of Savannah. Search Facebook for Some Kinda Good, tweet her @SKGFoodBlog or visit RebekahLingenfelser.com.