Chef’s Kitchen
Each month we bring a guest chef into our Chef’s Kitchen column to
give us a tip that elevates their cooking (and hopefully ours). They
also provide a recipe that showcases their tip. Our guest chef this
month is Lisa Dupar.
 Lisa
is one of Seattle’s best-known caterers, creating an average of 1,400
events per year. She also owns Pomegranate Bistro in Redmond. A large
window in the restaurant looks into the catering kitchen. We love the
concept: look at food being made while you’re eating!
How to eat a pomegranate (without turning crimson), by Lisa Dupar
Have a large bowl of cold clean water ready by your cutting board.
You can lay out 4-6 layers of paper towels on your board (to prevent
staining) Cut the pomegranate in half with the crown facing the side.
A ripe pomegranate will have crimson juice flowing out immediately.
Submerge the two halves in the bowl of cold water. Keeping the half
and the seeds under water separate the seeds from the whitish membrane.
You will notice the seeds will sink to the bottom and all of the part
you discard will float to the top- very handy!
Skim off the outer skin and membrane. Strain off the seeds. You will
have just the seeds left. You can freeze the seeds to preserve them, yet
they are better used fresh on salads, tarts, cocktail garnish, etc.
Pomegranate Bistro
18005 NE 68th Street
Redmond, WA 98053
425-556-5972
www.pomegranatebistro.com
Lisa Dupar Catering
425-881-3250 Sales
425-869-9194 Fax
www.lisaduparcatering.com
Click here to see Lisa’s recipe
December 2006 |
