Michael Chiarellos Fresh Fruit Smoothie Recipes

PEAR SOUP

Steps:

• Preheat broiler.
• Peel, halve and core the pears. In a large bowl, toss pears with lemon juice to prevent oxidization. Melt butter in an ovenproof skillet over medium-low heat, let cook until butter begins to brown. Add sage to butter, allow to caramelize. Add brown sugar and a pinch of salt. Add pears to mixture, and roll them around to coat thoroughly.
• Broil pears in skillet, stirring occasionally, until pears are light brown, about 15 minutes.
• Puree pears and brown butter mixture in a blender until smooth. Pour into room temperature soup plates and serve with Blue Cheese Bruschetta. If preparing ahead of time, refrigerate and reheat slightly before serving.
• Preheat broiler.
• Slice loaf into finger-wide slices. Cover each slice with butter, then top with blue cheese. Place bread on cookie sheet and broil, with the door open, until the cheese begins to melt, about 30 seconds.
• Yield: 5 to 8 servings

"FREEFORM" CHEESECAKE POURED OVER FRESH FRUIT

Steps:

• In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth.
• Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve.
• Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately.

LEMON CURD OVER BISCOTTI CRUMBS WITH FRESH BERRIES

Steps:

• For the lemon curd: In the top of a double boiler, whisk the sugar and the egg yolks until sugar has dissolved and mixture is pale yellow, then whisk in lemon juice and zest. Set the bowl over simmering water and whisk constantly until mixture reaches 145 degrees F; it will visibly thicken but don't let it get too hot or the eggs will curdle. Remove the bowl from the heat and add the rosemary and butter a little at a time, whisking until each addition is incorporated and the curd becomes thick. Transfer to a bowl, cool and then refrigerate until well chilled.
• Divide the berries among 6 decorative bowls or glasses. Top with a dollop of the lemon curd and sprinkle with biscotti crumbs.

FROTHY-CHILLY FRUIT SMOOTHIES

Steps:

• In half-batches, combine all ingredients in blender and blend on high until smooth. The frozen fruits will make the smoothies extra cold and frothy, too!

CHIARELLO'S CLASSIC OMELET TECHNIQUE

Steps:

• Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork. Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan. Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired. *Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.
• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. Yield: 4 servings
• Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. Yield: about 3 cups
• Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. Yield: 1 pound
• In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. Yield: 10 to 12 servings

SOY FRUIT SMOOTHIE

Steps:

• Make sure to rinse all fruit before putting them in the blender!
• I suggest using all FRESH fruits, frozen fruits can loose nutritional values.
• put all ingredients in a blender
• here you can add certain things, for example, I add 2 TBSP's of benefiber, and a TBSP of essential greens powder, and 2 TBSP of an amino acid complex.
• but that is COMPLETELY optional.
• once all the ingredients are in, turn the blender on, and let it run for a good minute to make sure everything is mixed up.
• after the process is done you can drink one shake, and save the other for later on, drink them both, save them both, whatever you want!
• just remember that the fridge life is 4 days, to maintain the best taste, and optimal nutritional values.
• ENJOY!

BANANA PASSION FRUIT SMOOTHIE

Steps:

• Slice the banana, halve the passionfruits and scoop out the seeds and fruit and add to the blender.
• Add the soy milk, wheat germ, vanilla essence and ice cubes if adding, and blend on high until all the ingredients are well blended.
• Serve.

FRESH FRUIT SMOOTHIE

Steps:

• Place banana, mango, ice and orange juice in blender.
• Blend until smooth.

FOUR FRUIT SMOOTHIE

Steps:

• Add the first four ingredients into a blender.
• Mix on a light blend off and on for one minute.
• Add the crushed ice.
• Mix on a light blend off and on for one minute. You may want to occasionally mix the smoothie up if you don't have pre-crushed ice.
• Enjoy!

BERRY BLAST PROTEIN SHAKE -- FRUIT SMOOTHIE

Steps:

• Put ingredients in a food processor or blender and pulse until it is your desired consistency.
• For a thicker shake or if you use fresh berries add a few ice cubes.