Recipe: Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios

Bronwen Wyatt's recipe for Meyer Lemon Panna Cotta with Candied Kumquats and Sea Salt–Roasted Pistachios, apdated by the James Beard Foundation

 

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 a couple of years 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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Sustainability Matters: January 24, 2014

 

Quinoa may be falling out of fashion. Meet teff, the Ethiopian nutrient-rich "ancient grain" that's poised to take its place. [The Guardian]

 

More children are learning about agriculture, health, and nutrition as an increasing number of states pass Farm-to-School legislation. [Civil Eats]

 

Coca-Cola reconsiders the economic impact of climate change after closing plants due to drought and other supply chain disruptions, and other large companies follow suit. [NYT]

 

Plant "STDs" and honeybees: How the tobacco ringspot virus may be decimating bee populations. [... Read more >

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On the Menu: Week of January 26

Upcoming events at the James Beard Foundation

Here's what's on the Beard House calendar next week:

 

Monday, January 27, 7:00 P.M.

Mexico Meets Maine

An unlikely oasis of vibrant Mexican flavor in the hardy wilds of Maine, Zapoteca has won raves with its authentic cuisine that's mindfully sourced from local producers. Diners also love its unique beverage program, which features more than 100 premium tequilas.

 

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

Hamptons Style

Tucked away in the ultra-posh Hamptons, the historic Topping Rose House offers both luxurious accommodations and unparalleled dining overseen by JBF Award winner Tom Colicchio. At this Beard House dinner, executive chef Ty Kotz and pastry chef Cassandra Shupp will serve an elegant seafood-focused menu of seasonal American... Read more >

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Daily Digest: January 23, 2014

Fishing boat

 

Sport fishermen are now reeling in excess fish to help feed local food pantries in Maine. [NPR]

 

No scout left behind: as Girl Scout cookie season begins,the organization is releasing a new, gluten-free treat at select test markets today. [LAT]

 

Monsanto takes a step back from GMO crops and into a new market: organic. [Wired]

 

Perfectly crafted and mixed before shipping, bottled cocktails trend its way into the U.S. from London. [... Read more >

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Recipe: Roasted Clams with Herb Jam and Chorizo Butter

Recipe for Roasted Clams with Herb Jam and Chorizo Butter, adpated by the James Beard Foundation

 

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.

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Daily Digest: January 22, 2014

mozzarella

 

Americans eat more mozzarella than any other cheese, but chances are it's not the good kind. [Time]

 

This redesigned egg carton is reminiscent of pyramids, a snail, and many other things. [Smithsonian]

 

Remember when Wisconsin transportation officials started using cheese brine to combat icy roads? Turns out it worked pretty well. [NPR]

 

What happens when Michael Voltaggio and Umami Burger team up? The Monte Cristo burger. [... Read more >

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Daily Digest: January 21, 2014

stove

 

How to inspect your oven's accuracy and maximize its efficiency. [LAT]

 

Burgeoning "food hubs" are helping small farmers do business with more restaurants. [NPR]

 

The untold story of Pow, the fourth Rice Krispies elf. [Smithsonian]

 

Jelly Bell to release new draft beer and chocolate-covered Tabasco jelly bean flavors. [Time]

 

Tomb of ancient Egyptian brewer discovered by Japanese archeologists. [... Read more >

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JBF on the Air: Alan Richman

Alan Richman on Taste Matters

 

On last week's episode of Taste Matters, JBF's Mitchell Davis sat down with Alan Richman, the multiple JBF Award–winning writer, restaurant critic, and the French Culinary Institute's dean of food journalism. Alan explored the constantly changing restaurant landscape in New York City, and shared his opinions on anonymous food critics. Click here to listen to the full episode. 

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and... Read more >

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Sustainability Matters: January 17, 2014

 

Good news for bread lovers everywhere: a recent review of research shows that unless you have celiac disease or wheat allergies, consuming whole-wheat foods is good for you. [Food Politics]

 

Trying to make your household greener by reducing food waste? These websites and mobile apps can help. [Ecocentric]

 

Could debit cards could have an impact on childhood obesity? A new study by Cornell University finds that kids make healthier choices in the lunch line when paying with cash instead of credit. [NPR]

 

Walmart joins the Fair Food Program, helping to improve the lives of laborers on tomato farms with increased wages and... Read more >

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On the Menu: Week of January 19

Upcoming events at the James Beard Foundation

 

Here's what's on the Beard House calendar next week:

 

Wednesday, January 22, 12:00 noon

Beard on Books

Yes, Chef: A Memoir chronicles JBF Award winner Marcus Samuelsson’s incredible journey, from being orphaned in Ethiopia, to his adoption and childhood in Sweden, to his arrival in New York City, where his work at Aquavit earned him a coveted New York Times three-star rating at the tender age of 24. His career trajectory led him to White House dinners, reality show triumphs, and, ultimately, the opening of his acclaimed Red Rooster restaurant in Harlem, where he’s fulfilled his dream of creating a truly diverse, multicultural dining room.

 

Wednesday, January 22, 7:00 P.M.

Wine Country Enchantment

For more than... Read more >

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