Eat this Word: Kuku Sabzi

by jbfauthor on March 16, 2010

WHAT? Iranian frittata. The herbs used to make kuku sabzi symbolize rebirth and the eggs fertility, which is why this Persian omelette is traditionally eaten at Noruz, Persian New Year. The herbs (sabzi), in fact, are key to the celebration; they are one of seven traditional items-symbolizing seven guardian angels—that are part of every table setting for the New Year's feast. According to Margaret Shaida's Legendary Cuisine of Persia, kuku sabzi is the most famous and popular of the many varieties of kuku (omelette). It can be eaten hot or at room temperature. Iranians cook one side of the omelette in a frying pan, then cut it into wedges before flipping each slice to brown. When done, the outside of the kuku should be a crispy bronze, the interior tender and green from generous handfuls of cilantro, dill, mint, chives, and other herbs. Chopped barberries (a sour red

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Eye Candy: Savory Madeleines

by jbfauthor on March 16, 2010

JBF Award Winner Georges Perrier and Nicholas Elmi—both of the acclaimed Le Bec-Fin in Philadelphia—served these delicious savory madeleines at their Beard House dinner last month. Click here to see more photos from the elegant menu. (And check out the madeleine recipe here).

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News Feed: March 15

by jbfauthor on March 15, 2010

The two worlds of Argentine winemaking. [WSJ] Gastrohotels are popping up next to Spain's best restaurants. [NYT] Fifteen Irish recipes from the Los Angeles Times test kitchen. [LAT] Video highlights from the Atlantic Food Summit. [Atlantic] Slate's wine columnist suggests great wines that cost less than ten dollars. [Slate]

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On the Menu: March 14 through March 20

by jbfauthor on March 12, 2010

Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry

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