Daily Digest: January 17, 2013
Six Los Angeles schools form alliance in the fight for healthier school lunch. [LAT]
An argument against orange wine. [Forbes]
The latest in beer gadgetry. [Philly Inquirer]
Rebel fighters help return cherished bread to Syrians. [NPR]
Daily Digest: January 16, 2013
Your new favorite condiment: barrel-aged hot sauce. [Smithsonian]
More on barrels: a German hotel has refashioned them into beds. [Business Insider]
Don't know much about wine? Here are ways to fake it. [Flavorwire]
Meet the latest Girl Scout Cookie: the Mango Crème with NutriFusion. [LAT]
Recipe: Parsnip Cake
Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin, but it's equally tasty and a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.
Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.
Daily Digest: January 15, 2013
Take a ride in the Carbeque, the car that cooks low and slow. [Forbes]
A sushi chef claims to suffer from "sushi elbow." [WP]
Asian countries squabble over ownership of street food. [WSJ]
Young adults increasingly reach for coffee over soda. [NPR]
... Read more >
Recipe Roundup: Stews
Get out your Dutch oven: it's stew season. From quick coconut shrimp to a lamb stew studded with parsnips and bacon, here are some of our favorite rib-sticking recipes.
White Bean and Sausage Stew [JBF]
This greens-flecked stew is simple enough to pull together on a weeknight. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.
Green Chile and Chicken Stew [BA]
A purée of roasted tomatillos, peppers, and chiles gives this dish its piquant depth.
Lamb Stew with Parsnips, Bacon, and Fennel [JBF]
Ladle this... Read more >
Daily Digest: January 14, 2013
The bartender's shake: essential technique or merely for show? [NPR]
A restaurant in northern China is staffed by robots. [Latin American Herald Tribune]
The science behind measuring chile heat levels. [Smithsonian]
The line between craft beers and macrobrews gets blurrier. [USA Today]
... Read more >
Daily Digest: January 11, 2013
S. Irene Virbila's favorite hot dogs in Los Angeles. [LAT]
Stop shredding sponges and clean cheese graters with a toothbrush. [HuffPo]
Nearly half of the world's food is wasted. [Yahoo!]
Artist's state-shaped steaks explore the beef industry. [NPR]
On the Menu: Week of January 13
Here's what's happening at the Beard House and around the country next week:
Monday, January 14, 7:00 P.M.
Join us at the Beard House for a sumptuous winter dinner prepared by some of the most acclaimed maestros of Italian cuisine in the country. This seasonally driven menu will spotlight an array of tempting game meats and superb Italian wine pairings.
Tuesday, January 15, 7:00 P.M.
Though former Top Chef contender Bryan Voltaggio became a household name during his stint on the show, he has long been known as a force in the kitchen. The forward-thinking chef, who earned a 2010 JBF Best Chef: Mid-Atlantic nomination, will join us at the... Read more >
Daily Digest: January 10, 2013
Decision to serve California "Champagne" at inauguration has the French miffed. [LAT]
Wish you could eat one of those giant squid? Too bad. [LAT]
Extra tickets released for Art Smith's inauguration dining event. [WP]
America's Classic Crook's Corner launches a literary competition. [Crook's Corner Book Prize]
... Read more >
Recipe: Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios
Sweet, mellowly acidic, and believed to be a cross between a common lemon and a mandarin orange, Meyer lemons are one of the more beguiling varieties of winter citrus. We love the soft tang they give to sweets, like this sophisticated panna cotta from pastry chef Bronwen Wyatt of La Petite Grocery in New Orleans. In addition to showcasing the Meyer lemon's delicate flavor, the dessert is also an homage to Turkey, which Wyatt visited about a year ago. "I was incredibly inspired by the flavor profiles in Istanbul," she says. "The touch of orange blossom water in the panna cotta and the roasted pistachio garnish are a nod to its cuisine."... Read more >
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