Recipe: Guacamole with Pistachios

by Anna Mowry on January 08, 2013

When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak, who tells us that his favorite flavor is "crunchy", gently toasts the nuts in olive oil, then folds them into a minimal mix of avocado, jalapeno, onion, cilantro, and lime juice. A little toasting oil, infused with flavor of the pistachios, is spooned over the dip before serving.

Get the recipe here. The guacamole will also be on offer when the Empellón team cooks at the Beard House on... Read more >

Comments (0)

Recipe: Roasted Clams with Herb Jam and Chorizo Butter

by JBF Editors on January 07, 2013

Nantucket's Cru is closed for the winter, so chef Erin Zircher recreates the restaurant's seafood-focused hits, like these rich and satisfying oven-roasted clams, at home. “It's a wonderful recipe for a dinner party, as all of the components can be put together ahead of time,” she tells us. She suggests smearing spoonfuls of leftover herb jam on flatbread, or folding it into morning omelets.

Get the recipe here.

Comments (0)

Daily Digest: January 4, 2013

by JBF Editors on January 04, 2013

California farmers' markets—and imposters—continue to proliferate. [LAT]

Bartender Sean Muldoon talks cocktails culture in Tokyo, London, and New York. [NYT]

FDA to unveil new rules to make the country's food supply safer. [NPR]

Don't throw out that Christmas tree: use it to make beer. [NPR]

 ... Read more >

Comments (0)

Recipe: Tocino de Cielo with Golden Raisins

by Anna Mowry on January 03, 2013

When it comes to custard, we tend to add rather than subtract. Stirring starch into custard yields pastry cream for filling éclairs and cream puffs. Lighten that with whipped cream and you've made crème légère. But Anthony Sasso, the current chef at New York City's beloved Casa Mono, recently introduced us to tocino de cielo, an intense Spanish custard that omits dairy and relies only on water, sugar, and egg yolks. The water and sugar are combined to make a simple syrup (Sasso infuses his with orange, lemon, and cinnamon), which is whisked with the yolks before baking.

The dessert originated in Spain's Jerez region, where sherry producers were left with a glut of egg yolks after reserving the whites to clarify... Read more >

Comments (0)