Author Archive
Chef Jeffrey Fournier’s Heirloom Tomato Gazpacho Recipe
Posted by: | CommentsAh summertime, we are so happy to finally see fresh beautiful local produce, especially tomatoes in season once again. Today we are celebrating the heirloom tomato with a fresh colorful chilled gazpacho recipe from Chef Jeffrey Fournier of 51 Lincoln restaurant in Newton MA. Enjoy and thank you so much Chef!
Heirloom Tomato Gazpacho
Chef Jeffrey Fournier
Serves 4
Ingredients:
2 lbs of red heirloom tomatoes, save 2 for garnish and core and quarter the remainder
2 large white onions diced
1/2 of a large shallot, diced
1 yellow pepper, diced
Half of a bottle spring water, or tap water
1/2 cup champagne vinegar
1/2 cucumber peeled
1/2 cup extra virgin olive oil
2 ears of corn, lightly blanched (alternatively you may also grill, boil, or use raw)
1 cup of cilantro leaves
Lightly blanch the corn by placing it in boiling water for 2 minutes, remove and place into a bowl of ice water for 2 minutes, set aside.
Place the diced shallot and onions in a saucepan pan with oil salt and pepper, sweat slowly until they are translucent. Remove from heat.
Add the tomatoes, diced pepper, and cucumber to the shallot onion mixture.
Puree in a blender with EVOO, vinegar, spring water, salt and pepper. Chill the pureed mixture for 1-2 hours. Serve in soup bowls and garnish with sliced tomatoes topped with corn and cilantro leaves, and a drizzle of olive oil.
We also have another mouth watering restaurant recipe from Chef Jeffrey, for Argentine Ribeye Steak, give it a view!
Chef Michael Symon’s Gorgonzola Cheesecake
Posted by: | CommentsHide your bathroom scales. Today Iron Chef Michael Symon of Lola Bistro in Cleveland and Roast Detroit restaurants brings you a killer calorie ridden decadent awe inspiring pan of deliciousness: A Gorgonzola Cheesecake! Chef Michael and his happy smiling face created this video recipe for the Eat Wisconsin Cheese Board, and our favorite thing about it is that there is no crust to slave over. No crust, see? You are actually saving a few calories there, and berries, they are antioxidant packed! Indulge, enjoy, and hit the gym later.
Gorgonzola Cheesecake
Serves 6-8
- Butter for the pan
- 2 8-ounce packages cream cheese
- 2 2/3 cups (about 1 pound) Wisconsin Gorgonzola cheese
- 3 eggs
- 2 1/2 cups sour cream, divided
- Freshly cracked black pepper
- 1 cup whole dried strawberries
Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.
Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.
To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Serve with or on crusty bread.
Chef Merrick Schoenfeld’s Cherry Guanabana Smoothie Recipe
Posted by: | CommentsHappy Summer Solstice! Today we are sharing our friend Chef Merrick Schoenfeld’s deliciously exotic frozen Cherry Guanabana Smoothie recipe!
What is guanabana? Also known as soursop, guanabana is a fruit indigenous to Central America and also grown in Southeast Asia. It’s flavor? Additively tart, with notes of lime or citrus, strawberries, and bananas. Sadly, guanabana is rarely imported to the US, but the frozen pulp or the nectar juice may be purchased at a Latino grocery store or an Asian market. In a Latin market you can look for frozen Goya Guanabana Puree, and Chef Merrick says you may substitute Goya or Jumex Nectar juice by simply freezing beforehand. If you are shopping an Asian market, it will be in the frozen section as Soursop puree.
For more from Chef Merrick, consider purchasing his cookbook Jungle Fusion, which features modern recipes using healthy fruits and vegetables while celebrating the culture of Costa Rica. We’ve made several of his recipes and they are consistently simple to follow and truly amazing.
Cherry Guanabana Fruit Smoothie
Total Time: 5 minutes
Yield: 2
Ingredients
- 1 cup guanabana or soursop frozen puree
- 2 cups pitted and frozen cherries (Merrick likes Ranier)
- 2 cups ice
- 1.5 cups water
Cooking Directions
- Blend the guanabana puree and the frozen cherries together. Pour, add straws, and enjoy!
Chef Schoenfeld (far right) at the James Beard House
