Saturday, June 19, 2010

Cucumbers with cherries?

I just received the July issue of Food and Wine magazine which features their annual list of Best New Chefs. Congratulations to all ten of them!

I read the recipes provided by each of the Chefs and one stood out... the Cucumber-Cherry Salad by Mike Sheerin (Blackbird restaurant, Chicago).

I'm not a picky eater (as long as it's fairly healthy) and I'm pretty adventurous in trying new foods and trying unique combinations of ingredients. However, this particular combination of cucumbers and cherries was not one that was intuitive for me, nor was it too appealing, but it did intrigue me. Once I noticed that it's meant to be pared with his Twice-Glazed Asian Barbecued Chicken I'll admit it did sound a lot better. Perhaps it's because I don't prefer to have fruit in my salads, but it also seems that the deep strong flavor of the cherry would overwhelm the lightness of the cucumber. But I guess the guy didn't become a Best Chef if he didn't know what he was talking about it.

I haven't had a chance to try the recipe but I will have to try it soon while cherries are still available and at their peak season. I like how easy the recipe is - the most work is pitting the cherries.

Because the new issue is hot off the press, I wanted to make sure you check out the Best New Chefs - they all look like they're well-deserving of the honor. Being in California, I'm especially excited about James Syhabout (I've eaten at 2 restaurants where worked, Betelnut and Manresa) and Roy Choi (of the famous Kogi taco trucks in LA). My only disappointment is that only one woman made it to the group of ten, but that's a topic for another blog post.

Cucumber-Cherry Salad

2 cucumbers (1 1/4 pounds), peeled and cut into 1/2-inch dice
1 tablespoon white wine vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
1/2 pound sweet cherries, pitted and halved
1/2 cup cilantro leaves

1.In a medium bowl, toss the diced cucumbers with the white wine vinegar and olive oil and season with salt and pepper.
2. Add the halved cherries and cilantro leaves, toss lightly and serve.

Make Ahead
The salad can be refrigerated for up to 4 hours.

Images in this blog post downloaded from

No comments:

Post a Comment