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In Season: Tomatoes

by Anya Hoffman on September 10, 2012

tomato recipes, curated by the James Beard Foundation

 

Remember a few years ago, when tomato blight pretty much wiped out the harvest throughout the East Coast, and nary a Caprese salad was made the whole summer? This year is pretty much the opposite of that, tomato-wise. Our CSA box this week was loaded with six pounds of sweet red and yellow tomatoes, and apparently there are many more to come. Bring it, we say.

 

How to Store: Do not refrigerate tomatoes. We repeat: do not refrigerate tomatoes—keep them at room temperature. Refrigerating tomatoes damages the fruits’ membranes and their flavor-producing enzymes, rendering them mealy and tasteless. Fresh tomatoes stored in a bowl on the kitchen counter should keep for a few days to a week.

 

How to Cook: When tomatoes are at their peak, it feels like a shame not to eat them in their purest form: sliced, liberally drizzled with olive oil, and sprinkled with sea salt and a few torn basil leaves. But take advantage of this... Read more >

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Recipe: White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

by Anna Mowry on August 30, 2012

 

When the North Fork Table & Inn's Claudia Fleming teamed up with Godiva® to create a dish for JBF’s Chefs & Champagne® last month, she faced the challenge of fashioning a dessert that was anchored in chocolate and yet light on its feet. She found a dazzling solution in oft-maligned white chocolate, which proved to be a seamless enhancement to classic panna cotta. Infusing the cream-based dessert with heady lemon verbena added a summery vibe, which was boosted by a verbena-scented raspberry compote and sugar-slicked pistachios. 

 

Get the recipe here.

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Five Dishes Worth the Time and Effort

by JBF Editors on August 29, 2012

In My Kitchen, the latest book from multiple JBF Award winner and last month's Chefs & Champagne® New York honoree, Ted Allen, is perfect for those of us who love to get lost in cooking. We asked the Chopped host to tell us his favorite recipes that are worth the hours they require.

 

I am very much a slow-food guy. I like nurtured, developed, deep flavors, smokers that give off sweet wisps of porky yummy over the course of an entire day, soups and stocks and sauces that simmer happily for an afternoon. Here are some recipes that take a little time. So what? You have something better to do than cook? There’s almost nothing better to do than cook.

 

North Carolina Pulled Pork

Yummmmmmm. I cook this stuff for six to eight hours. That is what I am talkin’ about.

 

Homemade Stock

Especially chicken,... Read more >

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Recipe: Grilled Hanger Steak with Peperonata

by Anna Mowry on August 28, 2012

 

As summer hits its crescendo this week, we'll be cooking with as many of the season's exuberant flavors as time allows. Thanks to this easy but satisfying recipe from Andrew Matthews of BLT Prime, we've aready got bell peppers, Roma tomatoes, and basil covered. The colorful trio is quickly sautéed into a classic Italian peperonata, which is then crowned with simply seasoned and swiftly seared hanger steak.

 

Get the recipe here.

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Market Haul: August 27, 2012

by Anya Hoffman on August 27, 2012

 

The bag of crisp, pale-yellow Ginger Gold apples in our CSA box this week gave us our first glimpse of the fall harvest to come, but we're not quite ready to say goodbye to summer yet. Here are some of the warm-weather dishes we intend to enjoy while we still can.

 

The Haul: Green beans, arugula, long green peppers, Sungold tomatoes (not pictured), red tomatoes, orange watermelon, Ginger Gold apples, peaches

 

​The Menu Ideas: 

 

​A Perfect Bacon, Lettuce, and Tomato Sandwich [JBF]

Don't let tomato season go by without having at least one of these. A day.

 

​Watermelon-Lime Agua Fresca [The Kitchn]​

This refreshing summer... Read more >

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Recipe: Oyster Shooters with Tomato, Lime, and Chilies

by Anna Mowry on August 22, 2012

 

Executive chef Andrew Hebert, who works under the auspices of Jody Adams at Boston's Trade, says the inspiration for these restorative seafood shooters came from his mentor. "When Jody was 16 and traveling in Guatemala, she was turned onto a vibrant and spicy seafood cocktail called vuelve a la vida ("return to life" in English). It's famous in the region for curing hangovers and pleasing the palette, but to me it screams summertime, and I love the balance of sweet and sour." At Trade, Herbert makes a miniature version with Island Creek oysters from nearby Duxbury, packing them with tomato juice, ginger, serrano chili, and citrus into a single slurp. When you need to jump start your palate—or yourself after a rough night—these little spark plugs will do the trick.... Read more >

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Recipe: Banana Pudding Panna Cotta

by JBF Editors on August 21, 2012

 

When Daniel Doyle and Katelyn Selin of Charleston's Poogan's Porch set out to produce a refined take on banana pudding, they started by tinkering with a standard panna cotta recipe. They boosted the richness of the base by adding cream cheese, then blended it with sliced bananas that were cooked in earthy brown sugar, butter, and bourbon. After several hours of chilling, the team completed their modern interpretation with garnishes of white chocolate foam and banana bread dust. At home, you can simply serve the pudding with vanilla wafer cookies or shortbread for your own version of this reimagined Southern favorite. 

 

Get the recipe here. 

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Recipe Roundup: August 20, 2012

by Anya Hoffman on August 20, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

 

Floating Island with Apricot Creme Anglaise [NYT]

Melissa Clark's ode to Julia Child, who would have turned 100 last week.

 

Charred Pepper Steak Sauce [Smitten Kitchen]

How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.

 

​Corn Bisque with Crema [JBF]

This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >

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Recipe Roundup: Mediterranean Mezze

by Anya Hoffman on August 15, 2012

 

On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.

 

Cold Stuffed Grape Leaves

Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.

 

Warm Sheep's Milk Feta with Apricot Tapenade

Make this sweet-and-salty appetizer now, while apricots are still in season.

 

Fattoush... Read more >

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Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

by Anya Hoffman on August 14, 2012

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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