Recipe: Strawberry Shortcakes
We always relish the peak of strawberry season: the ruby-red fruit are a joy to eat and give a striking splash of color to summer desserts.
Crumbly shortcake is a classic backdrop for the berries, and we're excited to try this simple recipe, a rolled-and-shaped version from James Peterson's Baking. Use a biscuit cutter that's sharp and slices the dough cleanly. Forcing a dull cutter through the pastry will drag down the edges of your biscuits, compacting the dough and hindering it from rising in the oven.
(Click here to see Peterson's
Giveaway: Know Your Coffee
It’s time for another round of coffee trivia from illy’s Master Barista Giorgio Milos.
Here’s our next question:
Which brewed coffee has the most caffeine—espresso, Neapolitan, or American coffee?
To win a fabulous prize from illy, simply put your answer in the comments below and a commenter with the correct answer will be chosen at random!
Today’s prize? Two City Cup Gift Sets from illy. This great set is perfect thing for anyone who enjoys preparing espresso or cappuccino at home and taking it on the go. Each set includes a high quality stainless steel vacuum city cup with resealable lid in red, two 8.8 oz. cans of illy medium roast ground espresso coffee, and a
News Feed: June 7
The mystery of Ruth Bourdain. [WSJ]
Activists fight for raw milk in America's dairy heartland. [NYT]
The people of Thailand are also protesting industrial agriculture. [Atlantic]
Store-bought sugar cones, put to the taste test. [SF Gate]
How to eat and make
America's Classics: Mary & Tito's Café
America's Classics Award–winning restaurants have timeless appeal and are beloved in their regions for quality food that reflects the character of their community. Over the next few weeks, we'll be spotlighting the eateries that earned this prestigious distinction in 2010. Carne adovada—long-braised pork in red chile sauce—might be the most characteristic of New Mexico’s robust and deceptively simple dishes. New Mexicans argue the merits of various carne adovada preparations statewide, but aficionados nearly always rank Mary & Tito’s tops. TheOn the Menu: June 6 through June 12
Here’s what’s happening at the Beard House next week:
Monday, June 7, 7:00 P.M.
Southern Sweethearts
At MiLa, named for their home states of Mississippi and Louisiana, co-chefs Allison Vines-Rushing and Slade Rushing serve their cultivated Southern fare to captivated New Orleans diners. The celebrated husband-and-wife team has earned nonstop raves from critics like Brett Anderson of the Times-Picayune, who praised the chefs’ “artful and ingredient-driven” cuisine.
Tuesday, June, 8, 7:00 P.M.
Sustainable Seafood Feast
Sam Talbot charmed viewers on Top Chef, and he plans to do the same at his upcoming restaurant at the
News Feed: June 4
How did lobster become a delicacy? [Smithsonian]
The NYT’s restaurant critic’s favorite dining spots. [NYT]
Cheese that kills. [Salon]
Why is beer consumption falling? [Atlantic]
All salt is not created
America's Classics: Al's French Frys, South Burlington, VT
America's Classics Award–winning restaurants have timeless appeal and are beloved in their regions for quality food that reflects the character of their community. Over the next few weeks, we'll be spotlighting the eateries that earned this prestigious distinction in 2010. Founded by Al and Genevieve Rusterholz in the late 1940s, Al's French Frys was originally housed in a small hut, open to the elements. Many Chittenden Countians encountered Al’s French Frys stand at the Champlain Valley Fair, where it earned a reputation that has endured for more than half aNews Feed: June 3
Homemade doughnuts: delicious and easy! [LAT]
Asparagus, supersized. [Chicago Tribune]
Sweet gig: "foraging" for under-the-radar products to sell at Whole Foods' stores. [WSJ]
Louisiana fishermen continue to hope that the oil spill will recede. [NYT]
Extreme Greek seafood!
Recipe: Basic Pie and Tart Pastry Dough
In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.
On the Menu: Lights, Camera, Eat!
Beard on Film, our yearly preview party of the NYC Food Film Festival, returns to the Beard House tomorrow night. Hosted by Harry Hawk and George Motz (pictured above), the festivities will feature trailer screenings, director discussions, and plenty of grub from local chefs, including Scott Smith and Robbie Richter, pitmasters of Rub BBQ and Fatty 'Cue, respectively. (Will the Fatty 'Cue smoked brisket sandwich, which was recently crowned best sammy in New York, make a cameo on the spread? You'll have to attend to find out.)
Click here to view the epic menu and make
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