Ingredient of the Week: Cherrieson July 2, 2013 @ 9:58 am (Updated: 11:12 am - 7/2/13 )
Due to the prices, if you purchase cherries, you'll want to make sure they're going to good use.
"If it's that delicious and that expensive," says chef Thierry Rautureau, "I'm probably going to make a fresh salad. Probably take some corn on the cob - take the kernel off the cob - mix that with some diced cherries, some shallots, a little mirin, a little olive oil, and that's it."
Thierry says making a summer salad with your cherries will preserve the flavor; which, after all, is what you want if they're so expensive.
Tom, however, would rather simply melt some chocolate and make chocolate-covered cherries.
"I'm going to take my cherries this year, and I love doing this with the big, fat Bings, just melt chocolate, dip them in the chocolate, and let them set," says Tom.
Tom prefers not to pit the cherries, otherwise they get too juicy. Thierry, on the other hand, suggests pitting the cherries, rubbing them in chocolate, and adding liqueur with a syringe.
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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