Archive for Vegetarian Recipes
Happy 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
- 1 cup guanabana or soursop frozen puree
- 2 cups pitted and frozen cherries (Merrick likes Ranier)
- 2 cups ice
- 1.5 cups water
- Blend the guanabana puree and the frozen cherries together. Pour, add straws, and enjoy!
Chef Michael Symon loves to pickle things. In his cookbook “Live to Cook”, he devotes an entire chapter to it, with recipes for pickled ramps, chilis, onions, tomatoes, kraut and more. The chef says “what began at Lola as a way to preserve the best food we could find became part of the defining style of our dishes. It’s not only allowed us to deliver dynamic flavor, but also has enhanced and deepened our relationships with local farmers by making it possible to buy more of their produce during their growing season and use it throughout the year.”
Michael recommends serving these refrigerator pickled cherries as a sweet and sour condiment with duck, pork belly, foie gras, or a blue veined cheese and bread. Another option would be to dice the cherries, add chicken broth and reduce via simmer for a saucier topping for poultry or pork. Note that the cherries may be kept in the fridge for up to a month, they may have a touch of color fade or wrinkling, but will still taste delicious.
Chef Michael Symon
Makes about 2 quarts
2 pounds bing cherries
2 cups red wine vinegar
1 1/2 cups sugar
2 tablespoons kosher salt
2 strips orange zest, removed with a vegetable peeler
1 tablespoon black peppercorns
2 cinnamon sticks
1 tablespoon coriander seeds
1 bay leaf
Prick each cherry with a fork several times and put them in a nonreactive jar or container.
Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmer, and cook for 10 minutes. Remove from the heat and let cook for 10 minutes.
Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.
Have the breakfast blues? Try this creative twist on the traditional Eggs Benedict recipe from Executive Chef Brian Ellis of the gastropub The Smith restaurant on 3rd Avenue in NYC’s East Village. Brian is a seasoned NYC chef who has worked with Rocco DiSpirito at the Union Pacific and Brasserie 360. Currently overseeing the kitchen and staff at The Smith, he serves innovative dishes with free range meats and local organic produce. About the waffle, Chef Brian says: “The potato waffle soaks up the runny eggs and hollandaise in a way that no English muffin can”.
This video was filmed with Chef Brian and the staff of Better Tv. Enjoy and have a wonderful weekend! P.S. Happy Mother’s day to all of the worlds wonderful moms! ♥
Potato Waffle Benedict With Creamed Spinach Parmesan Sauce
Chef Brian Ellis
The Smith Restaurant
2 Idaho potatoes coarsely grated (Chef Brian says Idaho work best as they have less starch)
2 tbsp Spanish onion coarsely grated
2 whole eggs
1/2 cup flour
pinch salt and pepper
2 tsp baking powder
Combine all ingredients in a food processor. Spray a waffle iron with non-stick spray, then pour the batter in and cook until golden brown.
Creamed Spinach & Caramelized Onion Sauce:
2 cups cream
2 cup blanched spinach
1/2 cup caramelized onions
1/4 cup Parmesan cheese
salt and pepper, to taste (use salt sparingly because of the natural saltiness of the Parmesan)
In a large frying pan over medium heat, pour in the cream and reduce by half, then add the rest of the ingredients, stirring until well incorporated.
Place two poached eggs on top of the waffles, then liberally drizzle the sauce over the eggs. Serve immediately.
(Note: if your are without a waffle maker, you can make the recipe making a potato pancake rather than a waffle in a pan or griddle.)