September 2, 2010 12:37 pm
Ladies and gentleman, eaters of all ages, this photo is a watermelon. Not a watermelon steak, but rather a watermelon "fake." Served over a bed of asparagus, radishes, and garden fresh vegetables, Highpoint Bistro & Bar whips up a playful marinated fruit dish that is a vegetarian and vegan's wish come true.
My friend and I stared at this perfectly pink entrée for about five minutes putting our hungry heads together, trying to remember if we had mistakenly ordered tuna tartare or another raw protein. Although misleading, this is dish is not to be missed.
The watermelon explodes in your mouth like a bomb that will blow your palate away. Marinated in pink peppercorns, white balsamic vinegar and honey atop a fresh burst of sweet watermelon, I found a new appreciation for watermelon juice&mdash no need for any tacky A1 sauce for this dish. And every time I took a bite, I kept reminding myself that I was eating watermelon. The lightness of the dish with charred smoky flavors mirrors a summer steak hot off the grill.
Tip: Order this with sides of banana fries, or an additional side of highly addictive naan bread to fill your carb cravings.
Highpoint Bistro & Bar
216 7th Avenue
New York, NY 10011
646.410.0120
Photo credit: Benvenuti Public Relations
— Written by Joanna Weinstein
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Tags : Watermelon, Steak, Highpoint Bistro, Joanna Weinstein
August 27, 2010 6:26 am
Soup has always been one of my go-to meals. It's cheap, easy to make, lasts for days and is one of the ultimate comfort foods. But in heat like this, turning on the stove is basically out of the question for me.
Enter Marc Forgione. His creations have always been divine, but this soup he prepared at a recent event in the Hamptons couldn't be more perfect for summer. Even though I've never been a fan of chilled soup, he strikes the perfect balance of sweetness, acidity, texture and savoriness in his Chilled Watermelon Soup. The combination of watermelon, lump crab meat and ginger is light, fresh and summery. The best part about chilled soups like these is that the farther ahead you make them, the better! A few hours in the fridge allows flavors to blend and marry.
Technique: Because cold temperatures can subdue flavors, chilled soups often need more flavoring than their hot counterparts so don't be shy with the salt and spices!
Photo credit: James Beard Foundation
— Written by Lisa Curry
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Tags : Marc Forgione, Watermelon, Soup, Chilled, Lisa Curry
July 4, 2010 9:37 am
We hope everyone is celebrating this long weekend with sunny socializing, outdoor grilling and, of course, lots of refreshing cocktails. Our patriotic pick this year? The Watermelon Fizz, courtesy of Haru.
And since watermelon is one of the quintessential American barbecue must-haves, we love the idea of using to to make a fresh and fruity cocktail. Muddled with a hint of cilantro, Inocente Tequila and topped off with fresh lime juice and seltzer, this is a perfect crowd-pleasing summer drink you can mix up by the pitcher. Tip: Watermelon is naturally low in sugar, so this is a guilt-free cocktail you can feel good about drinking. Bottoms up!
Haru
220 Park Avenue South
New York, NY
646.428.0989
Photo credit: Haru Restaurant
— Written by Lisa Curry
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Tags : Haru, Watermelon, Fizz, Cilantro, Tequila, Lime, Lisa Curry
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