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The Bookshelf: Foraged Flavor

by JBF Editors on July 25, 2012

Would-be foragers out there should know about this exciting new book, Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, by Tama Matsuoka Wong, the forager for Daniel Boulud’s Daniel, and Eddy Leroux, the restaurant’s chef de cuisine. We asked Tama about some of the top foraged ingredients available at this time of year and how best to prepare them. Look for her five picks (below) in your backyard, especially in vegetable or garden beds, or ask for them at your local farmers’ market.

 

 

Shiso


When plucked from the wild, the texture and flavor of this plant’s leaves are nothing like that of the packaged shiso you’ve seen at the grocery store. Try it in Shiso Tenderloin Beef Skewers.... Read more >

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News Feed: July 25, 2012

by JBF Editors on July 25, 2012

 

Why does milk from animals that aren't cows get the shaft? [Slate]

 

Save wing tips for a tasty, crunchy snack. [Saveur]

 

Fernet Branca: a "secret handshake" among bartenders. [NPR]

 

Ten recipes for leftover coffee. [The Kitchn]

 

New software aims to ease... Read more >

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JBF Partners with Flavour Gallery for Tasty Tees

by JBF Editors on July 25, 2012

 

Our forté has been and will always be food, but lately we've been dabbling in other trades. Earlier this year we released our first book, and now we're unveiling our first clothing line. Thanks to our new partnership with Flavour Gallery, a food-themed attire company, now anyone can show their love for JBF by donning one of their "JBF Collection" t-shirts. Styles are available for men, women, and even children, and a percentage of every purchase will be donated to JBF. Browse and buy here. 

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News Feed: July 24, 2012

by JBF Editors on July 24, 2012

gazpacho at Beard House

 

A tour of the best sliders across the country. [F&W]

 

New York bagels are booming in Jakarta, Indonesia. [WSJ]

 

Farmers' market rules to shop by. [BA]

 

Homemade flour tortillas stay soft with an instant secret. [SE]

 

A history of sliced bread. [The Atlantic]

 

Tracing the origins... Read more >

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Recipe: Tarte Tropézienne with Strawberries and Pistachios

by Anna Mowry on July 24, 2012

 

If you want to serve a dessert that will turn heads, take the time to prepare Meredith Tomason's stunning version of tarte Tropézienne, a classic pastry of the French Riviera. Tomason, who oversees sweets at New York City's Craft, slathers a burnished wheel of brioche with creamy, orange blossom–scented custard, then bejewels the filling with juicy strawberries and fragrant pistachios.

 

Get the recipe here.

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Recipe: Lomo-Wrapped Shrimp with Grilled Bread, Pistou, and Smoked Paprika Vinaigrette

by Anna Mowry on July 23, 2012

 

Sure, bacon-wrapped shrimp is tasty, but the finger food's dated status precludes us from ever preparing it for guests, lest they be reminded of hairspray-shellacked 'dos and other '80s trappings that are best forgotten.

 

Thankfully, chef John Taus of the Corner in Philadelphia has pulled this combination back into the present: he retires the bacon in exchange for tissue-thin slices of lomo embuchado, a dry-cured pork tenderloin from Spain. A parsley-based pistou and fiery paprika vinaigrette round out this elegant, Mediterranean-inspired update.

 

Get the recipe here.  

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News Feed: July 23, 2012

by JBF Editors on July 23, 2012

ratatouille at Beard House

 

Delicious vegetarian spreads to break the Ramadan fast. [LAT]

 

The best airlines for complimentary snacking. [FoodRepublic]

 

Ice cream sampling technique and etiquette. [SE]

 

Where to procure fresh mozzarella. [NYT]

 

Michael Ruhlman's staple meal adapted for summertime grilling. [Ruhlman]... Read more >

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Recipe Roundup: Zucchini

by Anya Hoffman on July 23, 2012

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

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Market Haul: Weekend Getaway

by Anya Hoffman on July 20, 2012

 

We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.

 

The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb

 

The Menu:

 

Day 1 Breakfast:

 

Eggs and Zucchini [Shoots and Roots]

Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.

 

Baking Powder Biscuits [JBF]

James Beard's buttery biscuits are as good slathered... Read more >

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Green News Feed: July 20, 2012

by Elena North-Kelly on July 20, 2012

 

Making use of the heat wave: how solar chefs put food on the table. [NPR]

 

Brazilian city offers vegetables in exchange for trash. [Treehugger]

 

The skinny on energy drink supplements. [Smithsonian]

 

Making the economic case for food stamps. [Atlantic]

 

New San Francisco legislation will jump-start urban farming. [Grist]... Read more >

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