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Eat this Word: Jaggery

by jbfauthor on July 27, 2010

Jaggery WHAT? Indian turbinado. A dark, unrefined sugar, jaggery is used in Southeast Asia and India, regions where-we're told-sugar is considered good for you! Jaggery, which accounts for 50 percent of the sugar eaten in India, is made from sugar cane and is processed by a method not unlike that used to make maple syrup. The sweet sap from the sugarcane is boiled down while several people help stir the steadily thickening syrup. The finished product has a distinctive taste and can have a consistency as soft as honey-butter or as solid as fudge. India's epic narrative Mahabharata describes how jaggery (and gur, a sugar made from date palms) was used in sophisticated sweets at the time of Lord Krishna's appearance 5,000 years ago. WHERE? Best of D.C.

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Eye Candy: Chefs & Champagne®

by jbfauthor on July 26, 2010

Chefs and Champagne Guest of honor Martha Stewart and participating chefs raise their Champagne flutes to toast another successful Chefs & Champagne®, which was held on Saturday at Wölffer Estate Vineyard in the Hamptons. Click here to see more sights and tastes from the event.

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News Feed: July 26

by jbfauthor on July 26, 2010

Bean Dip Appetizer Martha Stewart's favorite dishes from Chefs & Champagne. [WSJ] The wine treasure chest of Hungary. [NYT] Twenty summer wines for any occasion. [WSJ] Tips on ordering an authentic meal at a Chinese restaurant. [Atlantic] High temperatures endanger watermelons... [NYT]

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Recipe: Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

by jbfauthor on July 26, 2010

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and BasilTop Chef finalist Kevin Gillespie brought his relaxed, Southern-inflected cooking to the Beard House last month, sending out dishes like this poached shrimp with corn, tomatoes, butter beans, and basil. His recipe enlists laughing bird shrimp, a tiny variety that's sustainably raised on the coast of Belize. (We hear that you can sometimes order them through Fresh Direct, but you could also use another type of small shrimp instead.) Green, broad, and flat, butter beans are easy to come by in the South. Lima beans, which we've recently spotted in our local farmers' markets, make a fine substitute.

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On the Menu: July 25 through July 31

by jbfauthor on July 23, 2010

Walking up the Beard House back stairs Here’s what’s happening at the Beard House and around the country next week: Wednesday, July 28, 7:00 P.M. Antebellum Luxury Once a grand estate house then occupied by Union soldiers, the impeccably restored Monmouth Plantation is now a small luxury hotel and the site of restaurant 1818, named for the year the plantation was built. At this dinner, acclaimed chef Scott Varnedoe will serve refined Southern fare with Au Bon Climat wines paired by vintner Jim Clendenen. Thursday, July 29, 7:00 P.M. Best of BLT It’s hard to believe it has only been six years since the opening of the universally lauded BLT Steak. Join us as chefs from the BLT empire celebrate their accomplishments at an incredible dinner accompanied by selections from boutique winemaker

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News Feed: July 23

by jbfauthor on July 23, 2010

Arm art from Kevin Gillespie.Time Out’s shout-out to JBF’s Chefs & Champagne. [TONY] A summer thirst-quencher: Hefeweizen, the yeasty wheat beer from Germany. [SE] For all you peanut butter and chocolate lovers out there. [Atlantic] Pop-up restaurants in Chi-town this weekend. [Chicago Tribune]

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On the Menu: Chefs & Champagne

by jbfauthor on July 23, 2010

Time to break out the Champagne flutes—Chefs & Champagne is almost here! This year we are honoring Martha Stewart her work in bringing elegant and approachable cuisine to an ever-expanding audience. Check out who and what is on the menu below. Wolfgang Ban and Eduard Frauneder Cabbage Hill Farm Pork Belly with Corn and Elderflower Licorice Nicolas Cantrel Tartare de Thon > Tuna Tartare Heather Carlucci-Rodriguez Watermelon and Whipped Flan Parfait Dale Carty Island-Marinated Conch Salad with Japanese Seaweed and Crispy Coconut Flakes Maneet Chauhan Blue Corn–Crusted Scallops Jeremy Culver Scallop Ceviche with Melon, Lemongrass, and Cashews

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Eye Candy: Big Gay Ice Cream Truck

by jbfauthor on July 22, 2010

Big Gay Ice Cream Truck Bryan Petroff and Doug Quint wave from the window of the Big Gay Ice Cream Truck, which parked in front of the Beard House on the night of the Second Annual Gay Soirée. View more photos of the event here.

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News Feed: July 22

by jbfauthor on July 22, 2010

Wine CorksThe best cupcakes in New York City. [SE] Why a meat-free world might not save the planet. [NewScientist] A plan of attack for eating carnival food. [Food Network]

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Recipe: Peach–Basil Sorbet

by jbfauthor on July 22, 2010

Tom Carlin's Peach Sorbet Whether you love peaches or just need something icy to bust the heat, spin up some of this refreshing sorbet from chef Tom Carlin of the Gladstone Tavern in New Jersey. A generous splash of basil syrup adds an elegant twist, and while we used yellow peaches when we tested the recipe, we think that the mild and floral white variety could work even better.

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