The Bookshelf: The Dumpling: A Seasonal Guide
After the overwhelming response to last month's NYC Dumpling Festival t-shirt giveaway, it became clear that dumplings get everyone talking. So when a book called The Dumpling: A Seasonal Guide landed in our inbox a couple weeks later, we knew we needed to mention it here.
After five years of rolling, pinching, and steaming, cooking instructor Wai Hon Chu and food writer Connie Lovatt have released this month-by-month dumpling manual that will keep your hands busy all year. The Dumpling has recipes for little doughy globes in every shape and flavor, some easy to whip up, others involving a meditative afternoon in the kitchen. "Our book is a collection of traditional recipes," the authors told us. "There are a number that were easy enough to track down, but also quite a few that were more obscure, either because they were considered old fashioned
News Feed: November 5
Four things you can do to save the bees [Bon Appétit] A primer on key limes [LAT] Illy tries to creep into Starbucks's territory [WSJ] Fifty more things that waitstaff should never do [NYT]Recipe: Parsnip and Celery Root Bisque
Even as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.
The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking
For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking.
If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends adding these basic pots to your kitchen battery:
Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets.
Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph
The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking
For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking.
If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends adding these basic pots to your kitchen battery:
Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets.
Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph
News Feed: November 4
Sam Kass, personal chef to the Obamas, is also active in shaping the administration's health and nutrition policies [NYT] Russ Parsons offers his thoughts on the folding of Gourmet [LAT] Charged with making Thanksgiving dinner for the first time? Here are some recipes for beginners [CHOW] A plea for more grown-up kids' menus [Boston Globe]On the Menu: Ana Sortun Spices Things Up
Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu:
Hors d’Oeuvre
Artichoke Spanakopita with Za’atar
Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt
Lentil Sliders with Cumin, Coriander, and Pickled Eggplants
Berkshire Pork Belly au 9 Poivres with Muscovado Caramel
Butternut Squash Falafel with Black Garlic and Sesame
Dinner
Amuse Bouche Duo > Roasted Chicken Croquette
Giveaway: Spiegelau Digestif Stemware
A wine is only as good as the glass it's served in, and we want to help you get the most enjoyment out of the final sips of your meal. We've got a box of six Spiegelau Authentis digestif glasses for your imbibing pleasure, as well as an official JBF tote bag in which you can carry them home. For a chance to win this fine stemware, tell us your favorite digestif or dessert wine. The tenth commenter gets the goods.*
*Winner must be able to pick up the prize at our offices in New York City.
News Feed: November 3
Rumors about Top Chef Masters contestants are already swirling [Eater] Tasty Thanksgiving recipes from the Los Angeles Times test kitchen [LAT] Urban centers typically don't produce great wine, but Vienna is an exception to the rule [NYT] CHOW spotlights the individuals who have helped to launch the biggest food trends of the past five years [CHOW]Eye Candy: Beard House
A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here.
Interested in volunteering? Click here to read about our volunteer opportunities and download an application.
(Photo by Tom Kirkman)
Pages
Archive
- May 2013 (74)
- April 2013 (54)
- March 2013 (45)
- February 2013 (37)
- January 2013 (41)
- December 2012 (34)
- November 2012 (38)
- October 2012 (54)
- September 2012 (45)
- August 2012 (51)
- July 2012 (50)
- June 2012 (49)
- May 2012 (88)
- April 2012 (56)
- March 2012 (35)
- February 2012 (46)
- January 2012 (40)
- December 2011 (40)
- November 2011 (47)
- October 2011 (44)
- September 2011 (48)
- August 2011 (59)
- July 2011 (50)
- June 2011 (49)
- May 2011 (124)
- April 2011 (54)
- March 2011 (60)
- February 2011 (54)
- January 2011 (52)
- December 2010 (39)
- November 2010 (48)
- October 2010 (59)
- September 2010 (52)
- August 2010 (56)
- July 2010 (57)
- June 2010 (65)
- May 2010 (168)
- April 2010 (68)
- March 2010 (68)
- February 2010 (63)
- January 2010 (59)
- December 2009 (61)
- November 2009 (74)
- October 2009 (83)
- September 2009 (74)
- August 2009 (81)
- July 2009 (66)
- June 2009 (48)
- May 2009 (122)
- March 2009 (2)
@beardfoundation
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
Blogroll
- Atlantic Food Channel
- Chow
- Cook and Eat Better
- Daily Dish/Los Angeles Times
- Diner's Journal/New York Times
- Eater
- Foodspotting
- Grub Street
- Hungry Beast
- Immaculate Infatuation
- Insatiable Critic
- JBF Awards
- JBF Awards Press Room
- Michael Ruhlman
- Savory Cities
- Serious Eats
- The Feed
- The Stew/Chicago Tribune
- Zester Daily
Recent Comments