News Feed: January 15
Beantown libations are taking off [Boston Herald] A New York City bakery celebrates a century of knishes [NYT] If the smell of stinky cheese resembles body odor, why do we still eat it? [Hungry Beast] Artisan butcher Tom Mylan explains what you can learn about beef just by looking at it [Atlantic]Eye Candy: Maple–Gingerbread Cake
Dan Kardos served this toasty maple–gingerbread cake with roasted pumpkin, granola, and cinnamon crème fraîche for the finale to his holiday Beard House dinner. Click here to see more photos from the evening.
(Photos by David Braunstein)
Ask a Chef: Daniel Humm, What Are Your Favorite Winter Ingredients?
2010 JBF Best Chef: New York City Daniel Humm of Eleven Madison Park makes it through the winter months with these five beloved ingredients.
Meyer Lemons
“I love the flavor profile of this fruit—it’s between a tangerine and a lemon, and it works really well with seafood and desserts. I only discovered Meyer lemons when I came to America, and I think it’s the best-tasting lemon there is.”
Black Truffles
“Who doesn’t love black truffles? They’re definitely a luxurious indulgence reserved for special occasions. I really like to pair them with rustic meats and vegetables, such as celery root or oxtail.”
Celery Root
“Celery root is one of the most overlooked vegetables! It’s incredibly versatile and people are always surprised by its sweet taste and fragrant aroma.”
Tardivo Trevisano
“Tardivo is an incredibly rare lettuce from Italy that is available for only two months of the year. I really like the bitterness of the... Read more >
News Feed: January 14
A primer on Côtes du Rhône wines [Forbes] Recap and slideshow of Chanterelle's farewell dinner at the Beard House [TONY] Another look at sneaking food through airport security and customs [Atlantic] Interview with Janet Poppendieck, author of Free for All: Fixing School Food in America [Salon]Recipe: Lobster Cappuccino
Covered in foamed milk and crispy pancetta, this roux-thickened lobster soup is fairly easy to prepare and great for a celebration. If you don't have an espresso machine with a wand for frothing, you can use a spoonful of unsweetened cream in place of the milk.
Eye Candy: Ringing in the New Year at the Beard House
Sarah Langan, instructor at the New England Culinary Institute, places housemade crackers on cheese plates, which featured Vermont Butter and Cheese Company Coupole, Jasper Hill Farm Bayley Hazen Blue, and fresh cheeses made by NECI students.
Click here to see more photos from our New Year's Eve dinner.
(Photo by Tom Kirkman)
News Feed: January 13
The joy of savory pies [LAT] Poutine gets first billing at Chicago's fine eateries [TOC] To culinary school or not to culinary school? [Atlantic] The Roman Empire is alive and well in New York City's restaurants [NYT] The real victims of the underwear bomber: meat smugglers [WSJ]Recipe: Icewine Marshmallows
Our readers gushed about s'mores after we wrote about them last summer, so when Jason Parsons sent us his recipe for icewine marshmallows, we believed it was our duty to give them a try. Chef Parsons ingeniously boils down sweet icewine to produce the necessary simple syrup (a step for which a candy thermometer is absolutely essential). Try them as an unexpected hot chocolate topping or mignardise.
Eye Candy: Bone Marrow Flan
A chef removes foil wrappings from roasted bones for the first course of the Benchmark Holiday Dinner held on December 17. The marrow was puréed, incorporated into a base of eggs and cream, and poured back into the bones to create a savory flan.
See more photos from the multi-chef dinner here.
(Photo by Eileen Miller)
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