Eat this Word: Watermelon Radish

by jbfauthor on May 21, 2009

WHAT? A radish by any other name... Also known as Rose Heart, Beauty Heart, Shinrimei, Misato, Asian Red Meat, or Xin Li Mei, this mild, slightly sweet radish is deceptive. The root’s dull greenish-white exterior belies its vibrant interior—at its heart, this baby boasts bright magenta flesh. When you slice into the greenish outer rind to reveal the pink center, it’s clear how this blushing bulb got its Western name, watermelon radish. But don’t let the name and size (they can grow to be the size of a grapefruit) scare you—this is no genetically engineered melon-radish hybrid, it’s an heirloom variety of daikon radish. During watermelon radish season (from spring into summer), you’ll find them adding color and crunch to salads and sandwiches. WHERE? Brian Lewis's Beard House dinner WHEN?

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At the Beard House: May 17 to May 23

by jbfauthor on May 15, 2009

Here’s what happening at the Beard House next week: Tuesday, May 19, 7:00 p.m. Taste of Luxury Brendan McHale, Jack’s Luxury Oyster Bar, NYC Wednesday May 20, 7:00 p.m. Tel Aviv’s 100th Anniversary Meir Adoni, Catit, Tel Aviv, Israel For details and reservations, visit www.jamesbeard.org or call 212-627-2308. (Photo by Krishna Dayanidhi)

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Eat this Word: Sea Beans

by jbfauthor on May 14, 2009

WHAT? Nautical haricots verts. Popeye may have had spinach, but a seafaring vegetarian's delight is the sea bean. The American sea bean is a type of samphire [SAM-fy-uhr] known as salicornia. Its other aliases are glasswort (it was used to make glass at one time), marsh samphire, and sea pickle. Sea beans proliferate on both the Pacific and Atlantic coasts. Some have spiky green leaves that make the plant look like a skinny miniature cactus without the needles. Others look surprisingly similar to Chinese long beans. The crisp leaves and stems smell and taste like sea salt. Fresh sea beans can be found from the summer through the fall, and are best when used fresh or pickled. When cooked, sea beans have a tendency to taste salty and even fishy. WHERE? Dominic Zumpano's Beard House dinner WHEN?

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Food Matters: Breakfast for Dessert

by jbfauthor on May 13, 2009

Salty, crispy, and unrelentingly popular, bacon seems to have its greasy grip on nearly every dish, cocktail, or bizarre internet meme we encounter these days. Needless to say, we weren't surprised last year when the pork product started showing up in desserts at the Beard House and around the country. But then it became clear that an even larger, sunnier trend was emerging: breakfast-inspired desserts. Some stem from a pastry chef's personal morning ritual, while others are pure like-you're-a-kid-again fun. Whatever the inspiration, we're just happy that we don't have to set our alarms to enjoy these morning-style treats.

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