Recipe: Peanut Soup with Grilled Peaches
Customers may flock to Chicago and Destin, Florida's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We recently enjoyed his lightened take on peanut soup, a recipe that's rooted in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.
News Feed: August 13, 2012
The meat lover's dollhouse: miniature butcher shops from Victorian England. [Collectors Weekly]
Maine fishermen experiment with scallop farming. [NPR]
Do you suffer from heartburn? The culprit could be your beverage. [NPR]
The world's best food festivals. [Smithsonian]
The latest in food recalls: tomatoes, cheese, and cilantro. [Food... Read more >
Green News Feed: August 10, 2012
Ten no-cook summer recipes for saving energy. [Treehugger]
America's favorite restaurant chains by demographic. [HuffPo]
The USDA reports that farmers' markets are growing. [Civil Eats]
Food labels and the illusion of consumer control. [Atlantic]
On the Menu: Week of August 12
Here's what's on the deck at the Beard House and beyond:
Sunday, August 12, 5:30 P.M.
Friends of James Beard Benefit: Honolulu
In honor of Julia Child’s 100th birthday, the team at Honolulu’s Kahala Hotel & Resort will join forces with talented local chefs to prepare an elaborate French feast. Join JBF’s own Mitchell Davis at this benefit to revel in the stunning locale and properly fête the venerable culinary icon.
Monday, August 13, 7:00 P.M.
Experience seasonal, farm-to-table cuisine at its best when chef de cuisine Jon Vaast of Dressing Room joins us at the Beard House. Overseen by JBF Award winner and sustainable foods advocate Michel Nischan, the pioneering restaurant prides itself on its impeccably crafted, ingredient-driven menu.... Read more >
Recipe: Clams with Country Ham Vinaigrette and Candied Orange
When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake... Read more >
News Feed: August 9, 2012
Bon Appétit names the 50 best new restaurants in America. [BA]
Mapping where irrigation does the most damage to the planet. [NPR]
How to make banana pudding the right way. [Slate]
An author recalls his travels to Italy with Julia Child. [Smithsonian]
Craig LaBan urges Philadelphians to visit Brooklyn for great food. [... Read more >
Video: Food at Chefs & Champagne
Months from now, when summer will be a distant memory, we'll be playing the above clip from our friends at Plum on a constant loop: it features highlights from last month's sun-soaked Chefs & Champagne New York, our annual tasting party in the Hamptons. Watch it now to see many of the dishes from this year's menu, including grub from JBF Award winners Daniel Humm, Marcus Samuelsson, and Chris Hastings.
News Feed: August 8, 2012
There's no point in trying to control your oven's temperature. [Slate]
Los Angeles to hold its first fried chicken festival. [LAT]
Even the French are guilty of outsourcing croissants. [NPR]
The latest drug-smuggling accomplices: chocolate and empanadas. [WSJ]... Read more >
JBF Food Conference to Examine “Trust” in America’s Food System
The James Beard Foundation will host the third annual James Beard Foundation Food Conference—“A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust”—at Hearst Tower in New York City on October 17 and 18. Co-hosted by Good Housekeeping, the Conference will bring together a diverse group of thought-leaders and stakeholders in the food system for a unique conversation about how consumers and companies establish and maintain trust, ways trust is broken and repaired, andtrustworthy solutions for the future of our food system.
For more details, including a list of topics and scheduled speakers, read the full press release.
Market Haul: August 7, 2012
Packed with tomatoes, cucumbers, eggplant, watermelon, and peaches, this week's CSA box is about as summery as it gets. Not sure what to do with all those green peppers? Neither are we, but we'll be coming up with some ideas in a green pepper problem-solving post later this week, so stay tuned.
The Haul: cucumbers, fennel, tomatoes, baby watermelon, green bell pepper, green long peppers, zucchini, eggplant, yellow onions, donut peaches, blackberries.
The Menu Ideas:
Grilled Achiote-Rubbed Red Snapper [JBF]
Achiote is a combination of crushed annatto seeds, vinegar, salt, garlic, and spices, and can be found at Latin markets and some grocery stores. A simple sauté of fennel, summer squash, and onion completes... Read more >
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Could 3D printers end world hunger? Are insects the protein of the future? Our latest sustainability news roundup: http://t.co/MEJ8BGco83
15 usual ice cream flavors. Amazing crocheted food. Use a French press to add coffee to beer. Today's food reads: http://t.co/KLAGWbMdPz
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