Welcome to the Chef's Corner, part of our e-newsletter, Your ShopRite Connection! The Chef's Corner includes culinary tips and delicious product picks, written by our very own Chef Faith Alahverdian, Executive Chef for the ShopRite Culinary Workshop.

 

My family taught me a reverence for August tomatoes, corn and peaches. I was told to wait patiently all year for the very best of the season.Years ago, before vine ripened tomatoes became available the rest of the year, I really did wait all year for those plump August tomatoes. Sure, these days I get gorgeous vine ripened tomatoes in January at ShopRite. The August ones are still the best of the year and worth the wait. Enjoy!

When you bring your August peaches home, hold one up to your nose and smell. Mmmm…that’s the smell of late summer. When the snow and ice returns, remember that smell and you’ll smile and remember the lazy days of summer.

Corn…it’s so good right now you can even eat it raw. Slice it right off the cobb, drizzle it with some ShopRite Extra Virgin Olive Oil, add a squeeze of fresh lime, a touch of sea salt and freshly ground pepper. Yum! Other ideas include corn salsa, fresh corn and tomato salad.

 

When you’re not enjoying great salads with summer’s best, you still have to get dinner on the table. Hot soup in the summer, you ask? This soup and a very simple salad make a whole meal. Imagine yourself dockside in New England. …Makes perfect sense to me. Freeze some for later. Make it lighter, if you wish, with evaporated skim milk.

 

While you’re making your chowder, sip on a fresh peach bellini. Easy to make and simplyelegant, your guests will be inviting themselves over. Make them non alcoholic with sparkling cider.

 

Chef’s Product Pick: ShopRite Imported Peach Sparkling Cider…Chill and serve, naturally delicious.

 

Chef’s Product Pick: ShopRite Imported Lady Fingers

Not just for tiramisu anymore. Serve with sorbet, gelato or ice cream for an elegant and easy summer treat.

 

 

Frozen White and Golden Peach Bellini Parfait

By Chef Faith Alahverdian

Click here for the full version of this recipe

Ingredients
3 golden peaches, cut in half and pitted
1 cup peach schnapps
3 golden peaches, pitted and diced
3 white peaches, pitted and diced
1 pint peach sorbet, softened
2 tsp. lemon zest
1 bottle sparkling wine Champagne or Prosecco
ShopRite imported ladyfingers

Directions

1. Place peach halves in bowl, add peach schnapps and allow to macerate 30 minutes. Using slotted spoon, transfer peach halves from bowl to shallow dish
   and freeze until solid.
2. Meanwhile, in a medium bowl, combine diced peaches, sorbet and lemon zest.
   Place in freezer 1 hour to chill.
3. Place a frozen peach half, cut side up, in a martini glass or other decorative glass. Fill
   peach half with sorbet mixture. Carefully pour sparkling wine around the outside
   of the peach until the wine reaches halfway up the sides of the peach. Repeat with other peach halves. Serve with a single ladyfinger.

Per Serving: 354 calories, 42g carbohydrate, 2g protein, 1g fat, 0g saturated fat, 2g fiber,
40mg cholesterol, 17mg sodium

Recipe Note: This dessert is a take on the famous Bellini of Harry’s Bar in Venice, Italy.
Traditionally, this apéritif is a mixture of peach nectar and Champagne.

A Good Idea: For a variation that makes a great brunch dessert, prepare this with orange schnapps and orange sorbet for a frozen mimosa.

 

Corn and Lobster Chowder

By Chef Faith Alahverdian

Click here for the full version of this recipe

Prep Time: 40 minutes

Cook Time: 50 minutes

Serves: 8

Ingredients
5 (1- to 1 1⁄2-lb.) lobsters
6 bacon slices, diced
2 cups chopped onion
1 1⁄2 cups fresh corn kernels
3 russet potatoes, peeled and cut into
1⁄4-inch pieces
1 red bell pepper, seeded and chopped
6 cups chicken broth
1 cup half-and-half
1⁄4 cup chopped fresh parsley
1⁄4 tsp. Simply Organic Red Chili Flakes
La Baleine Sea Salt
2 tsp. freshly chopped chives

Directions

1. Steam lobsters in 1 inch of salted boiling water in a large kettle or Dutch oven 8 to
   10 minutes. Remove lobster with tongs, drain and cool.
2. Remove meat from lobster shell, tail and claws using a heavy chef’s knife or kitchen
   shears. Chop meat and set aside.
3. Cook the bacon in a large pot over medium-low heat 5 minutes or until done; drain. Add onion and corn to reserved bacon fat; sauté 1 to 2 minutes until onions are translucent. Remove corn mixture with slotted spoon and reserve. Add potatoes and bell pepper; sauté 5 minutes. Add broth and bring to boiling over medium-high heat. Reduce heat and simmer 15 to 20 minutes or until potatoes are tender, stirring occasionally.
4. Add the half-and-half and corn; cool over low heat 10 minutes more. Add
   lobster, parsley and red pepper flakes; cook over medium-low heat 5 minutes.
   Season with salt to taste. Garnish with chives and serve immediately.

Per Serving: 547 calories, 25g carbohydrate, 64g protein, 20g fat, 7g saturated fat, 2g fiber,
319mg cholesterol, 1392mg sodium

Recipe Note: When adding cooked lobster back to the hot chowder, do at the last minute. Otherwise, the lobster will become overcooked and flavorless.

A Good Idea: It is best to cook lobster the day it is purchased. Or, refrigerate live lobsters on a bed of ice covered by a damp cloth for no more than a day or two.

Chef’s Product Pick: ShopRite Imported Raspberry Preserves

Packed from farm fresh picked whole fruit, ShopRite’s imported preserves will satisfy the most demanding palates. More whole fruit, less sugar that national brands.

Chef’s Product Pick: Hain Organic Raw Sugar

What’s the big deal about raw sugar ? Sugar is sugar, right ?

Well, not exactly. White refined sugar is usually processed with chemicals that may include phosphoric acid, sulfur dioxide and formic acid among others. Organic raw sugar is much less processed pure cane juice which still retains small amounts of nutrients inherent in the cane juice. These include iron, phosphorous, magnesium and potassium. Don’t mistake me, Organic raw sugar is not a health supplement, it is still sugar and a sweetener with all the downfalls and health risks sweeteners have. As a chef, I personally prefer Organic Raw sugar in some of my dessert recipes because it has a more subtle sweetness. It also has a great “crunch factor” when sprinkled a top a muffin halfway through baking.

Summer Berry Patch Puddings

By Chef Faith Alahverdian

Click here for the full version of this recipe

Prep Time: 20 minutes*

Cook Time: 7 minutes

Serves: 6

Ingredients
2 small loaves store-baked unsliced white bread
(remove crust and tear bread into large pieces)
1⁄2 cup raw sugar
1⁄4 cup ShopRite imported raspberry preserves
1 cup pomegranate juice
2 cups fresh raspberries
1 cup fresh blackberries
1 pint strawberries, hulled and quartered

Directions

1. Place 6 ramekins or small bowls on baking sheet. Line each dish with enough plastic wrap to leave a 4-inch overhanging border all around. Place a single layer of torn white bread in each ramekin, pressing down so the bread lines the mold.
2. In a stainless steel saucepan, combine sugar, raspberry preserves and pomegranate juice. Bring to boiling, reduce heat and simmer for 5 minutes over medium heat, stirring occasionally.
3. Remove pan from heat and immediately add fresh berries, stirring gently to combine. Spoon 1 tablespoon of the berry liquid into the bottom of each ramekin. Using a slotted spoon, add 1 tablespoon of the berry mixture. Add 2 to 3 pieces of torn bread to each ramekin and repeat the steps until each ramekin is almost full. Place additional pieces of torn bread on top of each ramekin to cover. You may need to patch any exposed fruit with additional bread. Cover with plastic wrap.
4. Place a second baking sheet level across puddings and top with heavy cans or another weight. Place in freezer to set for 1 to 2 hours. Gently unmold each one onto a plate and decorate with additional fresh berries.

*Chill time extra

Per Serving: 254 calories, 60g carbohydrate, 5g protein, 1g fat, 0g saturated fat, 6g fiber,
0mg cholesterol, 217mg sodium

Recipe Note: When preparing this recipe at home, you can chill the puddings overnight in the refrigerator for optimum results.

A Good Idea: Vary the berries in this dessert based on taste and availability for a different take on this traditional English Summer Pudding.