On the Menu: Week of January 27

by JBF Editors on January 24, 2013

Here's what's happening at the Beard House next week:

Midwinter Brunch

Sunday, January 27, 12:00 P.M.

After stints working with Susur Lee, Jean-Georges Vongerichten, David Bouley, and Craig Shelton, chef Ian Kapitan has landed in Long Island City, where his rustic American nose-to-tail cooking—and housemade charcuterie, preserves, and pickles—is garnering rave reviews.

Inspired New England

Monday, January 28, 7:00 P.M.

An alum of Vermont’s Equinox, chef Tyler Anderson has brought his prodigious talent and imaginative vision to his first solo venture. At Millwright’s Restaurant and Tavern, Anderson treats diners to refined New England cuisine “that both dazzles and delights,” as per a rave review in the New York Times.... Read more >

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The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

by JBF Editors on January 24, 2013

Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.

Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.

Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love... Read more >

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Recipe: Cornmeal-Crusted Oysters with Sriracha Rémoulade

by Anna Mowry on January 22, 2013

Your football team—fantasy or real—may fall short year after year, but you can always count on an over-the-top spread on the day of the Super Bowl.

While wings, chili, and guacamole are always guaranteed a spot on our menu, the rotating setting of the big game gives us an excuse to throw some regional foods into the mix. This year's Super Bowl takes place in New Orleans, so we're planning on serving a few Gulf-inspired offerings, like these bite-sized oyster nuggets from Karey Johnson of Glow, located a leap down the coast in Rockport, Texas. Johnson coats her oysters in chili and garlic powder–seasoned cornmeal, fries them until crispy, and serves them with lime wedges and a garlicky, sriracha-spiked rémoulade.

 ... Read more >

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Daily Digest: January 18, 2013

by JBF Editors on January 18, 2013

Forget cocktails on tap: meet the bottle-fermented cocktail. [NRN]

Subway customers cry foul over Footlongs that come up short. [Chicago Tribune]

The colorful history of the Dutch pickle. [NPR]

Paul Bocuse wants the Americans to win the Bocuse d'Or. [WSJ]

Cooking water doesn't... Read more >

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