On the Menu: Week of September 30

Wine glasses ready at the Beard House.

 

Here's what's on the JBF calendar next week:

 

Sunday, September 30, 6:00 P.M.

Fourth Annual Brooklyn Cooks

We’re bringing the best of Brooklyn to the Beard House! Join us for a special multi-course menu prepared by chefs from the city’s most delicious borough. The Greens will offer an exclusive The Glenlivet scotch tasting during the reception.

 

Monday, October 1, 7:00 P.M.

Autumn Splendor

After a brief stint at the Encore in Las Vegas, husband-and-wife team Ryan and Kelleanne Jones returned to their native Connecticut to open the acclaimed Mill at 2t, where discerning locals can get a taste of the couple’s modern and ingredient-driven American cuisine.... Read more >

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Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta

Thomas Giudice's recipe for braised rabbit with grapes, tarragon, and porcini polenta, adapted by the James Beard Foundation

 

American diners have historically held a tepid attitude about eating rabbit, put off by the protein's high price or horrified by the thought of tucking into Thumper. But the Italians have been relishing rabbit for centuries, frying it crisp or stewing it slow with herbs. We think they have the right idea, especially right now: with its mild gaminess and slender build, rabbit is ideal for early fall cooking.

 

Thomas Giudice, chef of La Zingara in Bethel, Connecticut, has shared his recipe for a rabbit-anchored braise that feels utterly of the climatic moment. After cooking a whole rabbit in stock, wine, and mirepoix, Giudice briefly simmers the meat with punchy... Read more >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 ... Read more >

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Yom Kippur Break-Fast Menu

A Yom Kippur break-fast menu, curated by the James Beard Foundation

 

Every year on Yom Kippur, the holiest day of the Jewish calendar, Jews around the world fast from sundown to sundown to mark their atonement. After night falls, it is customary to break the fast with a light meal that often bears more of a resemblance to breakfast than dinner: bagels, lox, and all the fixings are frequently served along with egg dishes, noodle kugels, and coffee cakes. Here are some of the dishes that will be on our fast-breaking table tomorrow night:

 

Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill [JBF]

Ease into eating with these smoked fish canapés.

 

Pear and Ricotta... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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