I just discovered this new show that I couldn't be more excited about. San Pellegrino hosts a website called FineDiningLovers.com, which is a digital magazine highlighting all the amazing chefs and restaurants of the world (which of course pair well with S. Pellegrino ;) ). Part of the site is educational, and illuminates how we can be more sustainable with our food. The link above is directly to their new show "Why Waste?".
Why Waste? is now in its second season, and you can view the episodes directly on their website or at YouTube: Season 1 YouTube playlist, Season 2 YouTube playlist. Each episode runs about 10-15 minutes long and contains a fun challenge between two renowned chefs, from different places around the globe, and the challenge is to design a fun dish centered around food waste.
For example, season 2 episode 2's theme is "over-ripe fruit". Now, I guarantee you all have that household favorite recipe for banana bread, which is best made with brown-spotted bananas. But when happens when you get Michelin star-rated chefs to bring their best creative selves to create a new recipe in a day?
This episode shows Dominique Crenn, of Atelier Crenn in San Fransisco create a "peach smoothie" and Cesar Troisgros of Troisgros is Ouches, France create a "raspberry ice cube". I put these recipe titles in quotes, because it dramatically oversimplifies their amazing work.
Dominique's smoothie uses overripe peaches, almond milk, lemon verbena, and just a touch of liquid nitrogren, to freeze the smoothie liquid into this beautiful seashell presentation, which you can then eat like an ice cream. Find the recipe here.
Cesar's raspberry ice cube, creates perfect little snacks from overripe raspberries, yogurt, and cream, molds them in ice cube trays, and then to make it a beautiful presentation fit for a dinner party, he wraps them in a meringue shell. He describes these as looking like butterflies; I see wontons, but you can mold the wrappers to the shape you like. Not feeling that fancy? You could 100% just eat the ice cubes as a perfect "two-bite" portion of frozen yogurt. Find the recipe here.
While I'm not always trying to host a fancy party or compete with Michelin-star chefs, this show is a fun way to think outside the box and get some creative ideas for flavor combinations or techniques.
What are some of your favorite uses for past-their-prime fruit?
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