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Recipe: Apple Galette

by jbfauthor on February 23, 2010

apple-galette-blog-resized February can be a testing month for the foodie, as frozen food aisles and fruits from another hemisphere start to beckon our soup-and-stew-weary stomachs. But consider this comforting apple galette, which makes the best out of the lone fruit sitting in ghost town greenmarkets. Spiced with cinnamon and nutmeg, this dessert will keep you warm, satisfied, and sane until spring's explosion of fresh foodstuffs arrives.

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News Feed: February 23

by jbfauthor on February 23, 2010

As bluefin tuna and other endangered species dwindle, sushi restaurants consider underused fish. [Boston Globe] BlackboardEats helps cash-strapped Los Angelenos eat well at a discount. [LAT] A guide to natural and artificial sweeteners. [SF Gate] Mario Batali is getting back behind the stove at his venture, Eataly. [Time] Will New Yorkers finally get a permanent food market at the South Street Seaport? [NYT]

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Eye Candy: Banana Bread French Toast

by jbfauthor on February 23, 2010

banana bread French toast Jason Weiner of Almond served this deluxe French toast at his Beard House brunch last month. Made with banana bread, the dish was topped with candied walnuts, dried cranberries, and malted anglaise. See more photos of chef Weiner's brunch here. (Photo by Joan Garvin)

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Recipe: Rosemary Madeleines

by jbfauthor on February 22, 2010

madeleines-rosemary Our recipe tester loved the taste of these charming madeleines from Le Bec-Fin's Nicholas Elmi. The cookies are flavored with fragrant rosemary, tangy orange zest, and soulfully sweet brown sugar, which fuse together into an elegant, sweet-and-savory combination that's totally intoxicating. If you don't already own a madeleine pan, this is the perfect excuse to get one.

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News Feed: February 22

by jbfauthor on February 22, 2010

California restaurant menus must now disclose nutritional data due to a new state law. [LAT] Beer is unexpectedly booming in Vietnam. [NYT] Warming up with cassoulets, old and new. [Philadelphia Inquirer] Pink salmon is the new darling of sustainable fishing. [Seattle Times] One of the world's greatest collections of cooking utensils resides in a tiny Manhattan apartment. [WSJ] Is deep-dish pizza on the decline?

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The Bookshelf: The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

by jbfauthor on February 22, 2010

Simple Fresh Southern After winning the 2007 JBF Award for Cookbook of the Year for the Lee Bros. Southern Cookbook, Matt and Ted Lee have returned with Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor, a compilation of unfussy recipes for the busy cook. We invited the Lee Brothers to discuss their new title and Southern cuisine at last week's Beard on Books. When developing recipes for Simple, Fresh Southern, Matt and Ted found inspiration in their sprawling cookbook collection. Certain concepts emerged from serious meditation on a single ingredient, like buttermilk; others, like pimento cheese potato gratin and mint julep panna cotta, “hit like a thundercloud." Simple, Fresh Southern finds its balance between Southern food homage and the Lee brothers

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On the Menu: February 21 through February 27

by jbfauthor on February 19, 2010

on-the-menu-eileen-miller-2 Here’s what happening at the Beard House next week: Tuesday, February 23, 7:00 P.M. Another Taste of Perfection From its perch on the 24th floor of the Grand Pequot Tower at Foxwoods Resort Casino, Paragon lives up to its name—literally and figuratively—with Scott Mickelson’s French- and Asian-inflected cuisine. An apex of sophistication and a standard-bearer for fine-dining restaurants, Paragon reaches great heights. Wednesday, February 24, 7:00 P.M. Toujours Le Bec-Fin Georges Perrier ushered in Philadelphia’s dining renaissance when he opened his now-iconic restaurant, Le Bec-Fin, in 1970. Four decades later, with the help of extraordinarily talented executive chef Nicholas Elmi, Perrier’s

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Eye Candy: Ovaltine Kulfi

by jbfauthor on February 19, 2010

Ovaltine kulfi Pastry prodigy Pichet Ong served three desserts at our Valentine's Day dinner. One of them was this malted kulfi, which was topped with caramel popcorn, spiced chocolate sauce, and muckwa confetti. (Kulfi is India's answer to ice cream; muckwa is candied fennel seed.) See more photos of the seductive dinner here. (Photo by Bobbi Lin)

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News Feed: February 19

by jbfauthor on February 19, 2010

Scripps, the company that brought us the Food Network, will unveil a new cooking channel this May. [NYT] Want to talk like a chef? Here's some professional (and occasionally profane) parlance for your kitchen. [Daily Fork] Great news: El Bulli is not closing for good! Bad news: it will be a million times harder to get a table. [Eater] If Manhattan borough president Scott Stringer gets his way, New York City will have more water fountains, less meat. [Grub Street NY] Celebrate the Olympics with these international recipes. [Atlantic]

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Jobs We Love: Kate Williams

by jbfauthor on February 19, 2010

Kate Williams Sure, we put on a fair share of events every month, but event planning major leaguer Kate Williams takes the cake. As the coordinator of the Food Network New York City Wine & Food Festival, she oversees 120 tastings, demonstrations, and panels—all happening over the course of a mere four days. Read on to learn more about her work (and what's in store for the 2010 Festival). (Photo by Liz Brown)

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