Recipes: Flexitarian Favorites

April Bloomfield's acquacotta It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences. April Bloomfield's Acquacotta Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind. Walter Plendner's Wild Mushroom Goulash For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta. Eric Hara's Stewed Big

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Eye Candy: April Bloomfield's Beard House Dinner

pear and frangipane tart with prunt–armagnac ice cream When April Bloomfield presented her signature brand of rustic and bold European cuisine at the Beard House last month, her menu featured dishes like bacon-wrapped rabbit terrine, acquacotta (get the recipe!), and the above pear and frangipane tart, topped with a prune-armagnac ice cream. View more images from Bloomfield's event.

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Eat this Word: Bollito Misto

bollito mistoWHAT? Boiled dinner fit for a prince. This hearty mix of tender meats originated in northern Italy and is considered a menu mainstay of Piedmont, Lombardy, and Emilia. Though it varies slightly by region, the typical mix of seven meats includes beef, veal, chicken, capon, cotechino (a type of sausage), tongue, and traditionally, half of a calf's head. The boiled meats are served with a variety of condiments, but the only one required is bagnetto verde, a blend of parsley, garlic, and anchovy similar to salsa verde. The humble dish was a favorite of Crown Prince Vittorio Emanuele, who was rumored to steal away in the night with friends to the small town of Moncalvo outside Torino to savor the rich, brothy stew. Its time-consuming preparation has brought this modest meal out of the home and into fancy Italian restaurants, where the different meats are often served from specialized carts and carved tableside. WHERE?

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On the Menu: Boldly Rustic

April Bloomfield Gastropub pioneer April Bloomfield, a 2010 nominee for JBF Best Chef: NYC, is easily one of the most innovative chefs in town. Her rustic and seasonal cooking, infused with a European snout-to-tail mentality, has changed the way New Yorkers eat and continues to inspire an ardent following. She's taking charge of the Beard House kitchen on Thursday; here's what's on the menu: Hors d’Oeuvre Peekytoe Crab and Avocado Mousse Trifles Scotch Quail Eggs Chicken Liver on Pugliese Bread Vincent Carême Vouvray NV Dinner Bacon-Wrapped Rabbit Terrine with Tarragon, Shallot, and Cornichon Salad and Prune Vinaigrette Pairing: Stadlmann Mandel-Höh Zierfandler 2008 Roasted Pumpkin and Market Green Salad with Aged Pecorino and Balsamic Vinegar Pairing: Damijan Kaplja Bianco 2004 Clam, Tomato, and Vegetable Aquacotta Stew with Grilled Bread

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On the Menu: January 23 through January 29

Beard House Here’s what’s happening at the Beard House and around the country next week: Monday, January 24, 7:00 P.M. Haute Charleston As chef and owner of one of Baltimore’s most lauded restaurants, two-time JBF Award nominee Cindy Wolf finds inspiration in the rich culinary heritage of Charleston, South Carolina. This dinner will highlight the chef’s refined, Huguenot-influenced cuisine along with impeccable wine pairings selected by wine director Tony Foreman. Tuesday, January 25, 7:00 P.M. Seasonal American The Mill at 2t, a charming restaurant in pastoral Connecticut, serves up outstanding locally sourced dishes in an intimate setting. The eatery’s chef, Ryan Jones, and his friend the Canadian locavore chef Christophe Ithurritze are bringing that casual elegance to the Beard

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Recipe: April Bloomfield's Acquacotta

April Bloomfield's recipe for acquacotta While acquacotta translates to "cooked water," this Tuscan vegetable soup is packed with powerful flavor. April Bloomfield's version features creamy clams and salty slab bacon. Get the recipe here.

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Eye Candy: Beard House

Bloomfield April Bloomfield and her team plate a pork trio of head cheese, terrine, and rillettes during her Beard House dinner last Monday. View more images of the pig-packed event here. (Photo by Eileen Miller)

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Eat This Word: Mostarda

The James Beard Foundation on mostarda
WHAT? Pungent preserves. No, mostarda is not the Italian word for mustard. Though the words sound similar, this sweet-and-spicy condiment is only distantly related to the hot dog's favorite sidekick. To make mostarda, fruit is preserved in sugary syrup and given a slight kick with the addition of mustard seeds or powder. According to food writer Elizabeth David, this jam-like spread is a descendant of "the honey, mustard, oil, and vinegar condiments of the Romans, who also preserved roots such as turnips in this mixture." Cherries, figs, pears, and apricots are the most common ingredients in mostarda, but different variations include candied melon, pumpkin, or oranges. The piquant fruit accompaniment is enjoyed with boiled white meats or cheeses throughout Northern Italy. The most famous and popular variation is from Cremona, a small town in Lombardy, and includes pears, quince, peaches, cherries, and mandarins.

WHERE

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On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'

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