Eye Candy: The Meatball Shop Crew
The team from New York City's Meatball Shop poses for a photo in the Beard House kitchen after preparing a meatball-centric lunch that featured dishes like spicy pork meatballs with spicy meat sauce and soft polenta.
See more photos from the event here.
Wine Wisdom: Make Your Own Wine Jelly
This column usually features a Q&A with one of our favorite award–winning wine experts, but for our DIY issue, we turned to JBF associate editor Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet Valentine’s Day gift.
Yield: 5 half-pint jars
Pectin stock:
3 pounds tart apples, such as
Granny Smith
6 cups water
Jelly:
One 750-milliliter bottle wine
3 cups pectin stock
2 1/4 cups sugar
1/4 cup lemon juice
To make the pectin stock, stem and quarter the apples. (Do not peel or remove the cores.) Place the apples and water in a large saucepan with a tight-fitting lid. Turn the heat to high and bring to a boil. Boil for 30–40 minutes. Strain the contents of the saucepan through a large chinois or fine-mesh sieve, but do not press down on the solids. Once all of the liquid has been strained, you should have about 5 cups. (This can... Read more >
Recipe: Satsuma Pot-de-Crème
Smooth and sensual, custard-based desserts rightfully belong on any Valentine's Day menu. You'll certainly want this unique and elegant pot-de-crème from New Orleans's Café Adelaide on yours. Chef Chris Lusk sweetens it with satsuma, a delicate Japanese orange that came to Louisiana in the 18th century. In addition to cream, Lusk uses Calpico, a milky, yogurt-flavored drink from Japan, which enriches the custard's tangy flavor. Get the recipe here.
News Feed: February 9, 2011
Sam Sifton reports on Charleston's restaurant scene. [NYT]
Will sports bar patrons take to upscale food? [NYT]
Michele Obama's healthy-eating campaign turns one today. [Atlantic]
Chocolate isn't just for sweet dishes... [NPR]
...and sweet wines aren't just for dessert. [
Recipe: Chocolate Rice Pudding with Chile Fudge Sauce
Looking for a chocolate dessert that will put a little kick in your Valentine's Day? This offbeat rice pudding from Buffalo chef Mike Andrzejewski gets a kiss of heat from regular old hot sauce. If you've already settled on a dessert for Monday, you can taste chef Andrzejewski's dish at his Beard House dinner on February 16.
On the Menu: Valentine's Tea
Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot.
Sweets
Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade
Irish Tea Brack
Petits Fours Glacés
Lemon–Lavender Jewels
Miniature Mallomars (Get the recipe!)
Dark Chocolate–Dipped Cinnamon Meringues
Pear–
On the Menu: Valentine's Tea
Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. (See the full lineup here.) The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Check out the menu below, then click here to secure your spot.
Sweets
Plain and Chocolate–Sweet Herb Scones with Kumquat Marmalade
Irish Tea Brack
Petits Fours Glacés
Lemon–Lavender Jewels
Miniature Mallomars (Get the recipe!)
Dark Chocolate–Dipped Cinnamon Meringues
Pear–
News Feed: February 8, 2011
Sustainable spot prawns. [Atlantic]
Butter, the new murder weapon. [Yahoo]
FoodCorps begins recruiting. [Civil Eats]
How pickle juice changed the sports world. [Good]
Pop-up restaurant humor, courtesy of Amanda Cohen. [FITR]
Recipe: Michael Schwartz's Meyer Lemon Pudding Cake
No offense to heart-shaped boxes and molten chocolate cake, but this Valentine’s Day we’re looking to branch out on the dessert front. Thankfully, this pillowy Meyer lemon pudding cake from Miami’s Michael Schwartz has come to rescue us from cocoa overload. Sweeter and more fragrant than conventional supermarket types, Meyer lemons give this dessert an appealingly subtle tang. If you can’t find them, use regular lemons—the result will be just as wonderful.
Eat this Word: Amaranth
WHAT? A good Host. The Aztecs revered this mighty grain, using it in religious rituals to make what Barbara Grunes and Virginia Van Vynckt, authors of All-American Waves of Grain, liken to a Holy Communion wafer. The carnivorous sun-worshippers would combine the tiny grain with a liquid mixture that sometimes contained blood, form the concoction into cakes, and use the cakes in religious ceremonies. People who ate these cakes believed they were eating the flesh of the gods. Not surprisingly, the Spanish didn't approve of this custom, nor of the Aztecs generally. The conquistadors wiped out Aztec civilization and for good measure destroyed many acres of amaranth. For the next four centuries, the grain was practically unknown. Rediscovered a couple decades ago, it is now highly touted for its healthful properties. Amaranth greens, which taste similar to spinach, are edible, as are the seeds (which are sometimes ground to make flour). Many natural food stores
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