Recipe Roundup: August 20, 2012
The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!
Floating Island with Apricot Creme Anglaise [NYT]
Melissa Clark's ode to Julia Child, who would have turned 100 last week.
Charred Pepper Steak Sauce [Smitten Kitchen]
How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.
Corn Bisque with Crema [JBF]
This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >
Green News Feed: August 17, 2012
The unstoppable growth of CSA-style produce delivery. [Grist]
18 little-known facts about food waste. [Civil Eats]
At-risk shark species are ending up in U.S. soups. [NPR]
How climate change threatens food distribution. [HuffPo]
Study: a childhood need for instant gratification... Read more >
On the Menu: Week of August 19
Here's what's happening at the Beard House next week:
Tuesday, August 21, 7:00 P.M.
Philadelphia has always received its share of foodie love, but in the nearby town of Ambler, Le Bec-Fin alum Jeffrey Power is generating buzz with his menu of seasonal, locally grown ingredients, many of which are grown in the restaurant’s own organic garden.
Wednesday, August 22, 7:00 P.M.
With a name inspired by the Greek word for "idyllic place," Acadia is indeed a welcome respite for sophisticated diner. The high-end restaurant's stunning menu is overseen by chef Ryan McCaskey, an alum of esteemed kitchens like Courtright's and Rushmore. "At Acadia, however," writes Chicago Tribune critic Phil Vettel, "McCaskey is... Read more >
Green & Black's USA Features JBF-Themed Q & A
Green & Black's USA, an official James Beard House purveyor, is running a Q & A about yours truly on their Facebook page. Head on over to read about a typical day at JBF; our various programming and membership levels; and which Green & Black's chocolate flavors we like to nibble on at work.
News Feed: August 16, 2012
What Paul Qui, Amanda Hesser, and others are cooking to honor Julia Child's 100th birthday. [Smithsonian]
Q & A with America's Test Kitchen's gadget guru. [LA Weekly]
Obama seeks connection with voters through a love for beer. [Standard-Examiner]
The science behind the longevity of fish sauce. [Slate]... Read more >
Recipe Roundup: Mediterranean Mezze
On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.
Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.
Warm Sheep's Milk Feta with Apricot Tapenade
Make this sweet-and-salty appetizer now, while apricots are still in season.
News Feed: August 15, 2012
Meet the Smoon, a capacity-adjusting spoon. [PCWorld]
Taste-testing six dairy-free ice creams. [Slate]
Recipes to make in honor of Julia Child's 100th birthday. [Chow]
Unsold fruit at Los Angeles farmers' markets to be donated to the needy. [LAT]... Read more >
Culinary Challenge: Don't Let Those Green Peppers Go to Waste!
For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.
Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >
News Feed: August 14, 2012
At the Iowa State Fair, dieting and dignity step aside for food on sticks. [NYT]
More from the Hawkeye State: the double bacon corn dog. [WP]
Scientists fashion good-for-you chocolate. [NYDN]
More science: researchers test fungi-based feed for livestock. [Phys.org]... Read more >
Talking Trust and Sustainability in New Orleans
In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the notion of trust in our food system. Our conference season officially kicked off this spring in Charleston, and then moved to New Orleans this summer, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the local food community at Palace Café. We chatted with JBF executive vice president Mitchell Davis (who facilitates the salons along with food system consultant Karen Karp of Karp Resources) and he filled us in on the conversation.
JBF: Can you tell us a bit about why... Read more >
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@beardfoundation
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
Listen to this @TasteMattersHRN podcast to learn about neurogastronomy, the science behind how we perceive taste: http://t.co/xOFvdXr4Xy
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