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News Feed: July 11, 2011

by jbfauthor on July 11, 2011

corks First dandelion greens, now lionfish: invasive species move to the dinner table... [NYT] ...starting at the James Beard House… [NBC] …and one diner's take on the pariah pest–centered menu.

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Contest: Win a Lenox Salad Set!

by JBF Editors on July 11, 2011

Lenox Scoop Salad Set
Now that summer is officially upon us, we're weaning ourselves off of our local lunch spots and bringing in salads (lots and lots of salads) made from the abundance of greens in our CSA boxes. Got any fresh ideas? Tell us how you make your favorite summer salad in the comments section, Facebook, or Twitter (use hashtag #JBFsalad) by the end of the day on Tuesday, July 12. We'll pick a winner at random on Wednesday, July 13, and send the winner a three-piece Scoop Salad Set from JBF House Purveyor Lenox.*


*Official Rules: To enter, respond with your favorite summer salad ingredients in this blog's comments section, on Facebook, or on Twitter with the hashtag #JBFsalad by 11:59 P.M. on Tuesday, July 12, 2011. JBF staff will pick a

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The Bookshelf: How to Get a Good Tomato

by JBF Editors on July 10, 2011

 

Multiple JBF Award–winning writer Barry Estabrook recently won a 2011 JBF Journalism Award for his blog, politicsoftheplate.com, but it’s his new book, Tomatoland, about how industrial agriculture destroyed our most alluring fruit—and how it can be saved—that has been making headlines. Here, he tells us how to get the best tomatoes anytime of year.

 

Grow your own
Any spot that gets sunshine will do: balcony, patio, deck, or yard. Containers, potting mix, and seedlings are all you need to produce weeks of great-tasting tomatoes.

 

Buy Local
The closer a tomato is grown to your kitchen, the better it will be. The next best options can be found at your farmers’ market. Typically, a farmers’ market tomato has been picked fully ripe a day or two earlier. Supermarket tomatoes are frequently picked green, are gassed with ethylene to turn them red, and have a shelf life of... Read more >

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On the Menu: July 12 through July 15

by jbfauthor on July 08, 2011

There's a lot to savor about next week's lineup of Beard House events. Tuesday, July 12, 6:30 P.M. East Village Social One of NYC’s most historic and colorful neighborhoods, the East Village has experienced a culinary renaissance over the past few years with groundbreaking new restaurants popping up amid the skate stores and head shops. Guests at this walk-around tasting and cocktail party will enjoy a tantalizing tour of the East Village’s best eats. Wednesday, July 13, 12:00 P.M. Beard on Books: Harvest to Heat by Darryl Estrine and Kelly Kochendorfer Harvest to Heat pays homage to the farmers and artisans who supply America's restaurants with top-

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Recipe: Kulfi Ice Pops

by jbfauthor on July 08, 2011

  kulfi We've been keeping our cool with these saffron, cardamom, and pistachio–laced kulfi popsicles from Rati Lohtia of New York's Miette Culinary Studio. This Indian treat is often likened to ice cream, but its preparation differs in important ways: it's bound with cornstarch instead of eggs, and it heads straight into the freezer after it cooks, skipping any whisking or churning. The result is a dense dose of refreshment that melts slowly, even under the searing sun. Get the recipe here.

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News Feed: July 7, 2011

by jbfauthor on July 07, 2011

shishito peppersCelebrating the life of legendary restaurateur George Lang. [NYT] In light of the recent holiday, Josh Ozersky looks at America's culinary independence (or lack thereof). [Time] A New York Times video starring duck fat–fried chicken.

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Recipe: Grilled Cheese Sandwiches with Fig Ketchup

by jbfauthor on July 07, 2011

Grilled cheese sandwiches with fig ketchup Marc Forgione layers these gourmet grilled cheese sandwiches with Pecorino Gregoriano, a raw sheep’s milk cheese from Abruzzo—it's sweetness and acidity match well with the sandwich's spicy fig-based condiment. You can find it at high-end grocers and cheese shops; you can also order it directly from its producer, Marcelli Formaggi. Brebirousse d'Argental, Bellwether Farms Pepato, and stinkers like Ardrahan and Hudson Red are all good substitutes. Get the recipe here.

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News Feed: July 6, 2011

by jbfauthor on July 06, 2011

desserts A picnic for thousands. [NYT] Goat: the next "it" meat? [SE] Bacon, M&Ms, and other important considerations at the Aspen Ideas Festival. [Atlantic]

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June's Best Recipes

by jbfauthor on July 06, 2011

Wild Mushroom Stew with Egg YolkOrange–Marcona Almond Salad with Pineapple Granita Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta. Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare. Wild Mushroom Stew with Egg Yolk Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.

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On the Menu: July 7

by jbfauthor on July 01, 2011

                      Who says the fun (and good food) has to stop with the 4th of July? Stop by the Beard House next week for this special event! Thursday, July 7, 7:00 P.M. Softshell Crab Extravaganza Get ’em while you can: it’s softshell crab season, and we plan to make the most of it with a visit from seafood savant Ben Pollinger of Oceana. Accompanied by his equally lauded pastry chef and wine director, Pollinger will treat Beard House diners to a bold New American menu showcasing this summertime delicacy. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.

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