Green News Feed: September 28, 2012
The biggest food safety disasters of 2012. [HuffPo]
Study links BPA to childhood obesity. [Daily Green]
Amazon launches eco-friendly shopping site. [Treehugger]
New anti-obesity ads spark criticism. [NPR]
How lobbyists are using federal dollars to protect... Read more >
News Feed: September 28, 2012
Finding Bordeaux that doesn’t compromise quality for affordability. [NYT]
USDA rules that tofu is an adequate meat substitute in school lunches. [Grist]
Watch as this chef makes a Thai basil daiquiri using liquid nitrogen—just don’t try it at home. [NYT]
Parks and Recreation pokes fun at the soda tax controversy. [Eater]
... Read more >
On the Menu: Week of September 30
Here's what's on the JBF calendar next week:
Sunday, September 30, 6:00 P.M.
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.
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 >
Recipe: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta
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 >
News Feed: September 27, 2012
How Greek winemakers and canners are coping with their country's financial turmoil. [NPR]
Women, sales reps, scientists among those who drink the most joe on the job. [NPR]
Waste products from whiskey distilleries could be converted to fuel. [CBS News]
A dramatic reading of Kraft mac n' cheese ingredients. [HuffPo]
... Read more >
Recipe Roundup: Winter Squash
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 >
News Feed: September 26, 2012
What else can you wrap in rice paper? [NPR]
A Maine meadmaker gets some help from a South African scientist. [NPR]
Your future Champagne bottles may come from England. [Atlantic]
Cops thought to be involved in Canadian cheese smuggling. [HuffPo]
... Read more >
Yom Kippur Break-Fast Menu
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.
News Feed: September 25, 2012
Bartenders weigh in on the joys of drinking cheap beer. [SE]
Why eggplant isn’t so scary after all. [NYT]
A whole new level of laziness: supermarket chain introduces pre-peeled bananas. [Gawker]... Read more >
Recipe: Popcorn Ice Cream
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.
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