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!
Heirloom Tomato Gazpacho
Chef Jeffrey Fournier
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
3 lbs. white onions (3 or 4 large)
4 medium leeks
4 oz. pancetta, in 1 piece (aka “Italian Bacon”, pancetta is dry cured but not smoked pork belly. You should be able to find this in most grocery stores or Whole Foods Market. If you cannot find it, absolutely try the recipe with bacon, it will simply have a smokier...
We are Julia Child obsessed this month! With the upcoming movie and reviewing her old shows on Tv, we are consumed with Julia as of late. How can an icon of the past cast a spell on a new generation of foodies and cooks? Easily, with her attitude and encouragement that we can make great food at home, fans of JC of all ages and...
Ok, we admit it, while waiting for our amazing video camera to become a reality, after reviewing thousands of chef videos, we are becoming quite the chef video critics. And, while learning how to hone skills by watching cooking videos can be fun inside itself, there is something to be said for amusement value while watching. Which is, by...
Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell
1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
20 red California seedless grapes
20 green California seedless grapes
2 tablespoons toasted half walnuts,...