Recipe: White Bean and Cauliflower Soup with White Truffle Oil
Take a break from your Thanksgiving leftovers with this delectable white bean and cauliflower soup from Richard Landau and Kate Jacoby of Horizons in Philadelphia. For a splash of luxury, the purée is finished with white truffle oil, the best that you can afford. "Buy a quality truffle oil and it will be your friend for life, " insists Landau.
News Feed: November 30
How to make holiday punch with Erick Castro [Chow] For Boston brewers who craft extreme beers, the sky's the limit. [Boston Herald] Don't be overly ambitious when recycling your Thanksgiving leftovers. [Slate] Bad news for the cupcake weary: the cupcake boutique trend won't fade away anytime soon. [NYT]Eye Candy: Beard House
Chefs who cooked at our Fall Flavors: Six Plates, Six Pinots dinner climb the stairs up to the Beard House dining room to meet the night's guests. Check out more images from the evening here.
(Photo by Erin Gleeson)
On the Menu: November 29 to December 5
Here’s what happening at the Beard House next week:
Monday, November 30, 7:00 P.M.
Boston’s Grand Dining
Soaring 52 stories above Boston’s Back Bay, the Top of the Hub is a city landmark, a can’t-miss dining experience that offers guests the rare combination of a breathtaking view and phenomenal food. Chef Marc Porcaro oversees the kitchen, where he crafts inventive interpretations of classic New England cuisine.
Tuesday, December 1, 7:00 P.M.
Piedmontese White Truffle Dinner
Under the tutelage of JBF Award winner Paul Bartolotta and Bartolotta’s own mentor Valentino Marcattilii, chef Juan Urbieta has mastered the art of Italian cooking. At this special event, he’ll pair decadent white truffle creations with the wines of Italy’s Piedmont region for
News Feed: November 25
Politics, glamour, and diplomacy mingled at last night's state dinner. [NYT] Start off your Thanksgiving dinner with any of these twenty five hors d'oeuvre. [LAT] Order a tortilla in Spain and you might not get what you expected. [Atlantic] Here are a baker's dozen tips for making pastries. [Chicago Tribune]Recipe: Creamy Beer Soup
As much as we love Thanksgiving, we know that the ensuing days of picking through your leftovers can get a little wearying. Take a break from the turkey sandwiches with this unusual beer soup, which comes from Brother Victor-Antoine d’Avila-Latourrette of Our Lady of the Resurrection monastery in upstate New York. It's made with a classic Trappist beer called Achel, which can be found in specialty beer shops and upscale grocery stores like Whole Foods. You can also visit www.sheltonbrothers.com for a distributor near you.
Wine Wisdom: Tyler Colman's Thanksgiving Picks
Your turkey is bobbing in brine, you've devised a hard-and-fast schedule for your oven and stovetop, and you've struck the last ingredient off the grocery list—every minutia of your cooking game plan is nailed down, but what about the wine? With so much emphasis weighing on what to eat on Thanksgiving, it's no surprise that pairings can get second billing.
Fortunately, we've sought help from our friend Tyler Colman, wine expert and author of A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season and his Dr. Vino blog. As we learned from his Beard on Books appearance, Colman believes that occasion, setting, and company ought to be taken into greater account when choosing a wine. So what does this mean for Thanksgiving? "Pairing wines with Thanksgiving is hard because of
News Feed: November 24
Four Los Angeles chefs share their plans for Thanksgiving. [Grub Street LA] Learn how to patch up these seven common turkey mistakes. [Bon Appétit] What will happen to Obama's pardoned turkeys? [Atlantic] If you live in New York City, there's no excuse to eat chicken noodle soup from a can. [NYT]Recipe: Tacchino Ripieno alla Lombarda (Stuffed Turkey Lombardy-Style)
When it comes to his Thanksgiving centerpiece, Mario Batali skips the whole bird and just opts for the breasts, which he slathers with a mixture of sausage, prosciutto, and other robust Italian flavors. It's a Northern Italian approach so tasty that you'll want to free up some extra room on your dining room table to accommodate it.
Eye Candy: Beard House
Jeremy Culver of New York's Fulton served this grilled octopus with hen of the woods mushrooms, sea beans, and squid at his seafood-centric Beard House dinner last week. See more images from the dinner here.
(Photo by Joan Garvin)
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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
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