Recipe: Gnudi with Cavolo Nero Sauce

by jbfauthor on March 16, 2011

When preparing his gnudi, Francesco Buitoni of Mercato Osteria & Enoteca uses goat cheese and ricotta impastata, a high quality ricotta that's been drained to achieve a buttery consistency. If you can't find some (some Italian grocers may carry it), wrap premium ricotta in cheesecloth and let it drain in the refrigerator. Cavolo nero is often sold as Tuscan kale, Lacinato, or dinosaur kale. Get the recipe here.

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News Feed: March 15, 2011

by jbfauthor on March 15, 2011

Can the Dutch learn to like insects? [NYT] Boston's best doughnut shops. [Boston Globe] Ilan Hall wraps matzoh balls in bacon at new restaurant. [NPR] Marion Nestle doesn't think our food is getting any safer. [Atlantic] Could vegetables be reengineered to taste better? [Good]

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News Feed: March 14, 2011

by jbfauthor on March 14, 2011

Sampling New York City's afternoon-tea services. [NYT] St. Patrick's Day recipes from the Los Angeles Times. [LAT] Study shows that organic crops produce less than conventional. [Slate] CHOW takes a food tour of Oakland. [CHOW] It's maple-sugaring season: how will you celebrate? [Epi-Log]

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On the Menu: March 13 through March 19

by jbfauthor on March 11, 2011

Here’s what’s happening at the Beard House next week: Sunday, March 13, 12:00 P.M. The Tipsy Brunch Julie Taras Wallach and Tasha Garcia Gibson have charmed New Yorkers with their refined comfort food at neighborhood favorites Little Giant and Tipsy Parson. Famous for their knockout brunches, this dynamic duo will bring their irresistible, Southern-inflected morning menu to the Beard House. Monday, March 14, 7:00 P.M. Channeling Charleston Sean Daly recalls the charm and culture of Charleston at his Cincinnati hot spot, Hugo. With a menu that features Low Country crawfish boils alongside nuanced renditions of shrimp and grits, Hugo is an elegant homage to sophisticated Southern cuisine. Tuesday, March 15, 7:00 P.M.

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