News Feed: February 15, 2011

by jbfauthor on February 15, 2011

This American Life uncovers Coca-Cola's top secret recipe. [Daily Mail] A fried chicken war has been declared. [NYT] The politics of farmers' markets and food stamps. [SE] A salt primer. [Atlantic] Saveur starts restaurant reviewing. [Eater

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Recipe: Joseph Margate’s Goat Cheese Popovers

by jbfauthor on February 15, 2011

We're daydreaming about baking some of these puffy goat cheese and herb–filled popovers for this weekend's brunch. Chef Joseph Magrate of Boston's Clink makes them with cheese from Blue Ledge Farm, a family-owned goat farm in Vermont's Champlain Valley. You can order their products here, or use your own favorite goat cheese.

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Valentine's Day Dessert Roundup

by jbfauthor on February 14, 2011

Michael Schwartz's recipe for Meyer lemon pudding cake Michael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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News Feed: February 14, 2011

by jbfauthor on February 14, 2011

JBF President Susan Ungaro discusses James Beard's legacy on KCRW's Good Food. [KCRW] Pennsylvania challenges Maine’s claim to the whoopie pie. [WSJ] Ronald McDonald has been kidnapped. [NPR] In other McDonald's news, one 100-year-old woman has eaten a cheeseburger every day since 1988. [Stuff] Sundays with Daniel Boulud. [NYT]

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On the Menu: Valentine's Day

by jbfauthor on February 14, 2011

Lovebirds dining at the Beard House tonight will savor a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Have a look at the menu below, and find the full event details here. Hors d’Oeuvre Sea Urchin and Cauliflower Panna Cotta Tuna Tartare with Watermelon and Pickled Beech Mushrooms Lobster and Caviar Tacos Escargot Dumplings à la Antiboise Dinner Cured Fluke with Candied Olives and Yuzu Sautéed Foie Gras with Roasted Peach Pudding, Fingerling Potatoes, and Truffle Jus Poached Maine Lobster with Stewed Big Bean Cassoulet Braised Flatiron Steak with Potato Purée, Crayfish, and Crayfish Bordelaise 24-Karat Gold–Coated

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On the Menu: February 13 through February 19

by jbfauthor on February 11, 2011

Here’s what’s happening at the Beard House next week: Sunday, February 13, 4:00 P.M. Valentine's Tea Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Monday, February 14, 7:00 P.M. Valentine's Day Celebration Join us at the Beard House this Valentine’s Day for a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Wednesday, February 16, 7:00 P.M.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

by jbfauthor on February 11, 2011

Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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News Feed: February 11, 2011

by jbfauthor on February 11, 2011

peekytoe crab and avocado mousse trifles

2010 JBF Humanitarian of the Year Wayne Kostroski and his Taste of the NFL featured in new book. [Bring out the Best!] Don't panic: oysters aren't actually disappearing. [NPR] Michael Laiskonis wonders if Modernist Cuisine is the most important cookbooks ever. [Atlantic] The best wines for Valentine's Day. [WSJ]

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Recipe: Molasses Crème Brûlée

by jbfauthor on February 10, 2011

We tend to dismiss crème brûlée as a Valentine's Day cliché, but this sexy, molasses-sweetened take from Alabama-raised chef Melissa Close-Hart has seduced us. Hart serves the crackling custard with pecan biscotti. Get the molasses crème brûlée recipe here.

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