Summer Cocktails with Steve Olson
We asked beverage expert and 2010 JBF Awards spirits chair Steve Olson about the newest trend in spirits and how he slakes his thirst in the summer. Click here for his answers, as well as a recipe for a heat-busting mezcal-based cocktail. (You can also learn more about his education and consulting company, aka wine geek, at akawinegeek.com.)
News Feed: July 15
Food markets to check out in New York City. [TONY]
Best new cocktail bars in the United States. [Bon Appétit]
Higher proofs mean stronger flavor in craft cocktails. [Washington Post]
Is it possible to eat a slow-food diet on a budget? [Public Radio Kitchen]
A Michigan teenager turns her front lawn into a functioning CSA. [NYT]
Q & A with Angela Miller, American Cheesemaker
Ever wonder what it’s like to move out to a farm, raise a few goats, and craft artisanal cheese? Well, Angela Miller, high profile Manhattan career woman, decided to do just that. Unsatisfied with her life as it was, Miller and her husband purchased a farm in Vermont, restored it to its old glory, and started raising Oberhaslis goats. We caught up with her recently at Beard on Books (discussing her new book, Hay Fever) to chat about the positive, the negative, and how she wouldn’t change a thing about her life on the Consider Bardwell Farm.
Describe an average day on the farm.
I’m off and running as soon as I wake up at 5:00 A.M. First my team and I have to sanitize the milking equipment,
News Feed: July 14
Try lavender in recipes both sweet and savory. [Oregonian]
Ridiculous cookbooks you didn’t know existed. [HuffPo]
Good food novels for lazy summer days. [Gherkins & Tomatoes]
In its seventh season, is Top Chef losing its edge? [Time]
Still searching for the honeybee killer.
Recipe: Nectarine and Blackberry Cobbler
Nectarines and blackberries are a harmonious, tart-and-sweet pair, and this delicious cobbler from Blue Smoke's Jennifer Giblin puts the combination to good use. The recipe is fairly easy to throw together in an afternoon, making it a perfect dessert for Sunday dinner.
Eat this Word: Burrata
WHAT? Cream cheese. On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family.
WHERE? Philip Campanella's Summer Sunset Cruise
WHEN?
News Feed: July 13
Salmon may be the first FDA-approved genetically modified animal. [Fast Company]
José Andrés on what Spaniards will eat to celebrate their World Cup victory. [NPR]
Milk: to drink or not to drink? [LAT]
How to make sushi rice. [SE]
Chefs & Champagne Auction: Charleston, South Carolina Getaway
The Chefs & Champagne online auction is still going strong! We're still adding exciting packages, like this amazing trip to Charleston, a culinary stronghold that has produced the past three winners of our Best Chef: Southeast Award. You and a guest will spend one night at the luxurious, oceanfront Sanctuary Hotel at Kiawah Island Golf Resort and one night at the Mills House in the historic heart of the city. Take in the area's culinary marvels with a $100 gift certificate towards a dazzling seasonal, Southern-inflected dinner at McCrady's, home of 2010 JBF Award winner Sean Brock. To ensure you see Charleston properly, upon check in you'll receive a VIP Pass to the
Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread
This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert you'll want to make for a dinner party with good friends. (It will be also be on the menu at next weekend's Chefs & Champagne.)
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