Recipe: Oysters with Spicy Tomato Granité
We have Long Island–based chef Lia Fallon to thank for this inspired garnish for raw oysters. She slow-roasts plum tomatoes until they're lightly caramelized, then blends them with vodka, horseradish, Worcestershire sauce, lemon juice, and Tabasco. (If the combination sounds familiar, that's because it's the classic recipe for an invigorating Bloody Mary.) The purée is then frozen and flaked with a fork, resulting in a bracing ice that adds a spicy punch to briny bivalves.
News Feed: July 6, 2012
Highlights from the MAD2 food symposium in Copenhagen. [LAT]
A leaner Taste of Chicago begins next week. [Chicago Tribune]
When times are tough, bakers make do with desperation pies. [NPR]
The gimmick that secured Nathan's place on Coney Island nearly a century ago. [Smithsonian]... Read more >
On the Menu: Week of July 8
Here's what we're up to at the Beard House and beyond next week:
Tuesday, July 10, 7:00 P.M.
Flavors of the Yucatán
With its expansive tequila selection and vibrant night scene, Lolita Cocina & Tequila Bar beckons Boston diners in search of authentic Mexican cooking with a whimsical twist. For his Beard House dinner debut, chef Brian Roche will craft a tantalizing menu devoted to the bright flavors of the Yucatán Peninsula.
Wednesday, July 11, 12:00 noon
Beard on Books: Tama Matsuoka Wong and Eddy Leroux
There are no better experts on combining foraging with haute cuisine than Tama Matsuoka Wong, the forager for Daniel Boulud's flagship restaurant, Daniel, and Eddy Leroux, the restaurant's chef du cuisine. In their seasonally organized field guide and... Read more >
Giveaway: "In My Kitchen" Winners!
When we announced last week that we were giving away copies of Ted Allen's latest cookbook, In My Kitchen, it quickly became clear that the Chopped star and Chefs & Champagne® honoree is a hot commodity. Many of you entered, but only five could win. Here are the winners of the giveaway:
A. Capps of Davis, CA
D. Foster of Oklahoma City, OK
J. Johnson of Santa Barbara, CA
L. Kavanagh OF East Norriton, PA
A. Thomas of Sacramento, CA
Congrats to the lucky five!
News Feed: July 3, 2012
Hillary Clinton's influence on the food of the State Department. [NYT]
Bon Appetit shares an easy master recipe for hot sauce. [BA]
Thoughts on what it means to be a "Harlem restaurant." [SE]... Read more >
Q & A with Roman Roth of Wölffer Estate Vineyard
For more than ten years, the postcard-perfect Wölffer Estate Vineyard, located on Long Island’s South Fork, has hosted our annual summer tasting, Chef & Champagne® New York. We caught up with head winemaker Roman Roth to discuss his favorite summertime wines and what’s on the way from Wölffer’s cellars.
JBF: What are your favorite wines to drink in the summer?
RR: Dry Rosés, Riesling, or white blends are perfect for the beach or the pool. Our barrel-fermented (but not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.
JBF: It’s no secret that Rosé is a popular choice for summer. What do you like to eat with it?
RR: I love cured salmon, sushi, and fresh salads with Rosé. It also goes great with barbecued chicken or grilled octopus.... Read more >
Greenhouse Gallery: Gerard Puvis's Wine Label Prints
A renowned artist who exhibits around the world, Gerard Puvis produces whimsical celebrations of wine. He first crafts sculptures from the neck foils of wine bottles, then creates prints that reference the original three-dimensional pieces. Many of his prints have appeared on French wine labels, completing the process at the origin of inspiration.
A selection of Puvis's prints that were commissioned by Napa Valley's Kelham Vineyards will be on display in our Greenhouse Gallery through August.
News Feed: July 2, 2012
Grill one of these regional hot dogs at your Independence Day cookout. [Saveur]
How to make a better burger. [Gilt Taste]
Which "Americandy" are you? [NPR]
A lesson in pie dough from the Culinary Institute of America. [NPR]
For those afflicted by cold and stiff butter: a new self-heating butter knife. [BA]... Read more >
Recipe: Strawberry–Red Wine Semifreddo
If you're entertaining a big crowd this Independence Day, we submit to you this recipe for meringue-lightened strawberry semifreddo from Jason Bond of Cambridge's Bondir. Flavored with a cup of red wine and frozen in a loaf pan, the finished dessert can be sliced and distributed in minutes.
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