Eat This Word: Membrillo

by JBF Editors on October 14, 2010

WHAT? Jam-cestor. Derived from the Latin word melimelum, or "honey apple," the Spanish word membrillo (in Portuguese, marmelada) refers both to fresh and preserved quince, a celebrated fruit that was stored in honey during classical times. According to The Oxford Companion to Food, the thick sweet paste of cooked quince and sugar is the likely ancestor of jam and marmalade. Quince, a large, lumpy, bitter, green fruit that is inedible when raw, is transformed from ugly duckling into swan with the addition of sugar and a little heat, becoming an aromatic, delicious pink jam. In his book The Basque Kitchen, Gerald Hirigoyen describes the transformation of quince into membrillo as "magical," praising the quince, beloved in the French Pays Basque as well as along the Iberian peninsula, for its "delicate, floral, almost citrusy flavor." The paste is often served as a counterpoint to the salty flavors of Manchego cheese and Serrano and Presunto ham.

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Recipe: Lobster Tortellini with Spicy Lobster–Vodka Sauce

by jbfauthor on October 14, 2010

JBF Award winner Luciano Pellegrini stuffs these decadent tortellini with lobster and tops them with a piquant, jalapeño-infused vodka sauce.

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News Feed: October 13

by jbfauthor on October 13, 2010

René Redzepi gives Eater 42 minutes during his book tour. [Eater] Customer behavior that is bound to piss off the chef. [Eatocracy] Jean-Luc Naret reveals what it takes to become a Michelin inspector. [SE] Six new books that put ethical eating on the table. [SF Gate]

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Ask a Chef: Thomas Keller

by jbfauthor on October 12, 2010

After his Beard on Books appearance, in which he revealed his favorite New York eateries and the story behind his Superman getup in the back of Ad Hoc at Home, the always-on-the-go Thomas Keller graciously answered our questions about his upcoming projects and more. (Considering the guy’s food-packed schedule, we’re relieved to learn that Keller can get some respite in the form of a good night’s sleep.) Check out his answers below the fold—you'll get a recipe if you make it to the end! In the industry you are known as a perfectionist. Was doing a more

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