Recipe: Cider-Soaked Tenderloin
The hours-long cider marinade takes a little planning ahead, but this maple-glazed pork tenderloin recipe is otherwise a snap. It's shown here with apple slaw and cauliflower purée, but we're thinking that roasted Brussels sprouts would be a perfect, effortless side.
News Feed: January 31, 2011
Where to find great Super Bowl food in NYC. [Metromix]
Eddie Huang's Chinatown food picks. [NY Post]
Interactive maps of food deserts. [USDA]
The Rachael Ray hot dog bracket. [SE]
Lunch meats are the new black. [NYMag]
Eye Candy: A Top Chef at the Beard House
Top Chef All-Stars contestant Richard Blais and his team pose for a photo in Beard House kitchen after preparing a meal of the chef's signature creative cuisine. Check out photos of the food here.
On the Menu: January 30 through February 5
Here’s what’s happening at the Beard House and around the country next week:
Sunday, January 30, 12:00 P.M.
Winter Harvest Brunch
A standard-bearer for elevated comfort food, Buttermilk Channel has earned raves from critics and a local following devoted to the restaurant’s seasonal home-style cooking. Come see what all the fuss is about when chef Ryan Angulo brings his wildly popular brunch to the Beard House.
Sunday, January 30, 12:00 P.M.
Friends of James Beard Benefit: Tustin, CA
Longtime Beard Foundation supporter Zov Karamardian will be joined by Food Network stars Michael Symon and Anne Burrell for this fantastic weekend benefit, which includes an extravagant dinner and exciting cooking demonstrations.
Tuesday, February 1, 7:00 P.M
News Feed: January 28, 2011
Granola transcends its, um, granola reputation. [NPR]
If Americans prefer white chicken meat, where do the dark parts go? [Slate]
How to make focaccia, in photos. [LAT]
Variations on a breakfast favorite: French toast. [LAT]
Food bloggers worldwide cook from Ruhlman's Charcuterie for the Charcutepalooza project. [WP]
Recipe: Buttermilk Biscuits with Parsley and Sage
Bostonians have been known to double park their cars and risk tickets to wait in line for these tender biscuits at Joanne Chang's Flour Bakery and Cafe. Luckily, we have the recipe right here.
Eat this Word: Bollito Misto
WHAT? Boiled dinner fit for a prince. This hearty mix of tender meats originated in northern Italy and is considered a menu mainstay of Piedmont, Lombardy, and Emilia. Though it varies slightly by region, the typical mix of seven meats includes beef, veal, chicken, capon, cotechino (a type of sausage), tongue, and traditionally, half of a calf's head. The boiled meats are served with a variety of condiments, but the only one required is bagnetto verde, a blend of parsley, garlic, and anchovy similar to salsa verde. The humble dish was a favorite of Crown Prince Vittorio Emanuele, who was rumored to steal away in the night with friends to the small town of Moncalvo outside Torino to savor the rich, brothy stew. Its time-consuming preparation has brought this modest meal out of the home and into fancy Italian restaurants, where the different meats are often served from specialized carts and carved tableside.
WHERE?
News Feed: January 27, 2011
Homegrown mushrooms. [WSJ]
Pop-up restaurants change diners' (and chefs') perceptions of dining out. [Boston Globe]
Plan ahead for DIY Valentine's Day gifts. [LAT]
Ruth Bourdain is Slash Food's questionable "sexiest chef" in reader poll. [Slash Food]
Serious Eats' favorite NY buffalo wings.
Recipe: Buttermilk Channel's Duck Meat Loaf
Ryan Angulo puts a sophisticated spin on meat loaf by using succulent duck
breast, sweet raisins, and grassy herbs. Two duck breasts will yield the necessary meat and fat for this recipe. Your butcher can remove the thick slabs of fat from the meat and grind the two parts separately.
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@beardfoundation
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
The @celebcheftour is coming to Sonoma's Gloria Ferrer Winery on June 1! Get your tickets now: https://t.co/LszcNhtQAf
By holding a Friends of James Beard Benefit, you can contribute to our scholarship program: http://t.co/tZVqUcRxvN
Cali's dairy farmers want more whey profits. NASA funds a 3D food printer. Saisons for summer. Today's food reads: http://t.co/KJ8iuHkYCk
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