Chefs team up for wellness
Tennis and healthy eating go hand in hand at the annual Taste of Tennis (tasteoftennis.com) benefit, where renowned chefs will cook good food to kick off the U.S. Open.
Hosted by tennis champ Serena Williams and celebrity-chef Marcus Samuelsson, the event on Aug. 22 brings together fans, eaters, New Yorkers and chefs. Top NYC chefs will be on hand, including Harold Dieterle (The Marrow), Leah Cohen (Pig and Khao) and Daniel Holzman and Michael Chernow (The Meatball Shop).
The chefs are crafting dishes that are, you guessed it, good for you. They’re tasty too, of course, but because this is an event for athletic types — big name tennis pros will also be in attendance — the chefs created their dishes with an emphasis on both.
Chef Jehangir Mehta of Graffiti Food & Wine Bar, who is also the Next Iron Chef 2010 runner-up, shared with amNewYork his recipe for Orange Marcona Almond Salad with Pineapple Granita.
“This is the perfect dish after a strenuous match, as the oranges provide coolness and refreshment, while the nuts are packed with nutrients,” said Mehta.
Chef Tako Sato of Nobu Fifty Seven also shared his recipe for Nobu Sushi Cups.
Proceeds go to the James Beard Foundation, which organizes educational initiatives for chefs, hosts food industry awards and provides scholarships for culinary students. It’s sponsored by BNP Paribas bank.
Orange Marcona Almond Salad with Pineapple Granita
2 cups pineapple juice
8 small naval oranges, peeled, segmented, seeded and chilled
(or any other variety of orange, such as a blood orange)
1/3 cup sugar
1 cup unsalted Marcona almonds
1 tablespoon almond oil
½ cup microherbs (any young seedling)
Instructions for the pineapple granita:
Heat the sugar and 1 cup of the pineapple juice in a small saucepan until the sugar dissolves, stirring occasionally. Remove from heat.
Stir in the rest of the juice and cool in an ice bath.
Pour into a flat, metal container (such as a sheet tray), cover and freeze.
Once it becomes solid, break it with a fork so that it becomes flaky.
Cover and return to the freezer.
Instructions for the salad:
In a large bowl, toss together the oranges with the almonds, almond oil and microherbs.
Serve on chilled plates with granita scattered around. (serves 4)
Nobu Sushi Cups from chef Tako Sato of Nobu Fifty Seven
For the sushi rice (called shari):
1 cup short grain rice
1 cup water
For the sushi rice vinegar (called shari-zu):
4 tablespoons red vinegar (rice wine vinegar can be used)
2 teaspoons sea salt
1 teaspoon mirin
2 tablespoons and 2 teaspoons granulated sugar
1 centimeter square Kombu (dried sea kelp, available in specialty markets and the Asian food isle)
Rinse /wash rice with cold water. Repeat until water is clear. Drain and dry until rice grains look opaque or white. Cook in rice cooker.
Make sushi rice vinegar. Simmer ¼ cup vinegar, sea salt, mirin and sugar over medium heat to dissolve sugar. Do not allow to boil. After all sugar is dissolved, remove from heat and add konbu. When cool, add remaining vinegar.
Slice sashimi grade seafood into 1-inch to 1 ½-inch square pieces.
Keep seafood cool.
Transfer hot cooked rice to wooden Japanese tub (or similar wide container)and sprinkle liquid over rice gently and evenly while mixing. Use side-to-side cutting motion to distribute shari-zu through rice.
Put seasoned rice in small cups. Top with sashimi. Cooked, raw, or pickled seafood or vegetables may also be used for nobu sushi cup.