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Roasted Beet and Pickled Rhubarb Salad with Gorgonzola

by JBF Editors on June 19, 2012

 

Chef Tim Ryan of New York's Morso serves this salad with gorgonzola fritters, but we think that adding some crumbled cheese is easier and just as good. You can pickle the rhubarb several days before you prepare the rest of the dish, while the accompanying spiced walnuts can be roasted a day ahead.

 

Get the recipe here.

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News Feed: June 18, 2012

by JBF Editors on June 18, 2012

 

Blind taste test: Fourchu lobster vs. Maine lobster. [WSJ]

 

New York magazine challenges chefs to prepare the ultimate picnic. [NYM]

 

A chat with chef Gabrielle Hamilton of NYC's Prune. [SE]

 

Is coconut water better for you than plain water? [NPR]

 

How to soften the flavor of raw onions. [LAT]

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Awards Watch: Changes to Restaurant and Chef Award Categories

by JBF Editors on June 18, 2012

 

We've made some changes to our Restaurant and Chef Award categories! Nevada has joined California and Hawaii in a new category called Best Chef: West, while chefs and restaurants in the Commonwealth of Puerto Rico will now be eligible for a Best Chef: South medallion.

 

Read the full press release here.

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Recipe: Rhubarb Barbecue Sauce

by JBF Editors on June 18, 2012

 

Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.

 

Get the recipe here.

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Green News Feed: June 15, 2012

by Elena North-Kelly on June 15, 2012

 

Farmers split over subsidies as the Senate farm bill debate begins. [NPR]

 

Eight ways to get involved in the fair food fight. [GOOD]

 

Why broccoli has become a hot topic in the Supreme Court. [NYT]

 

Washington, D.C.-based Compost Cab hauls away food scraps. [Grist]

 

A guide to picking fresh, sustainable fish. [Slow Food USA]... Read more >

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On the Menu: Week of June 17

by JBF Editors on June 15, 2012

James Beard House Dinner

 

Here's what's happening at the Beard House next week:

 

Monday, June 18, 7:00 P.M.
The Art of Vetri
When the Philadelphia Inquirer critic Craig LaBan re-reviewed Marc Vetri’s eponymous flagship earlier this year, he gushed that “few places in America, let alone Philadelphia, can match Vetri’s combination of unique flavors.” Join us for an evening of exquisite Italian fare prepared by Vetri’s chef de cuisine, Adam Leonti.

 

Tuesday, June 19, 7:00 P.M.
Boutique Willamette Valley Wine
Back by popular demand, Josh Bergström returns to the Beard House to showcase wines from his family-owned and -operated winery in Oregon’s Willamette Valley. Provisions from chef and fellow Oregonian Jason Stoller Smith will spotlight local... Read more >

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Recipes from the Best of Best: Patrick O'Connell's Truffled Popcorn

by JBF Editors on June 14, 2012

 

Here's some popcorn that you'll want to make for occasions in addition to a new Netflix sleeve arriving in your mailbox: from the Inn at Little Washington's Patrick O'Connell (who took home our Outstanding Chef award in 2001), this snack is souped up with truffle oil, a fat knob of butter, Parmesan cheese, and parsley. If you happen to have a fresh truffle lying around (hey, you never know), go ahead and shave some of it on top, too.

 

Get the recipe here.

 

--

 

This spring JBF released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef award. When we went to press, space required that we omit some surplus essays and recipes, so... Read more >

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News Feed: June 14, 2012

by JBF Editors on June 14, 2012

 

An argument for eating more fish collars. [BA]

 

Debating the use of food-service gloves. [WaPo]

 

Experts' tips on Father's Day drinks. [SE]

 

Latin American food is making its mark on Hong Kong. [Eater]

 

Pantry rock star: crystallized ginger. [theKitchn]

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News Feed: June 13, 2012

by JBF Editors on June 13, 2012

dessert at the James Beard House

 

The culture of harissa, the North African hot sauce. [NPR]

 

Six hi-tech uses for that old mason jar. [Saveur]

 

How to hire a bartender for your next party at home. [NYT]

 

The best craft brews in a can for this summer. [CHOW]

 

Your favorite chefs' food memories of their fathers. [Esquire]... Read more >

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Recipe Roundup: Strawberries

by Grace Kang on June 13, 2012

strawberry recipes from the James Beard Foundation

 

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

 

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

 

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

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