On the Menu: From the Hearth
If you’re a fan of Jim Lahey’s famous bread or Neapolitan-style pizzas, you're in luck: the dough maestro himself will be cooking at the Beard House tomorrow night, and his menu, which includes some of his signature breads, is after the jump:
Hors d’Oeuvre
Deep-Fried Veal Meatballs
Arancini
Morels and Thyme on Stirato
Cannellini Beans and Pancetta on Stirato
Pane Casareccio
Dinner
Olive Oil–Poached Artichoke Salad with Arugula, Parmesan, and Lemon Vinaigrette
Asparagus Sformato with Shaved Asparagus, Guanciale, and Pane di Comune
Roasted Suckling Pig with Kumquat Marmalade and Spring Onions
Braised and Grilled Baby Spring Lamb with Ramps and Cannellini Beans
Strawnoffe
Eat this Word: Banoffi Pudding
WHAT? The proof is in the pudding. This creamy-and controversial-concoction was invented in the early 1970s at the Hungry Monk restaurant in Jevington, a town in East Sussex, England. In an attempt to create an easy, foolproof toffee dessert, chef Ian Dowding boiled condensed milk for a few hours to make a soft toffee, which he poured into a shortbread crust and topped with a layer of bananas and coffee-laced whipped cream. The Hungry Monk's owner, Nigel Mackenzie, came up with the name, which is a portmanteau made up of its two main ingredients-banana and toffee-and can also be spelled banoffee, banoffie, or bannofy.
After the recipe's appearance in The Deeper Secrets of the Hungry Monk cookbook in 1974, the dish became a dinner party staple. Banoffi pie eventually gained such popularity that several British supermarket chains created
On the Menu: April 18 through April 24
Here’s what’s happening at the Beard House next week:
Monday, April 19, 7:00 P.M.
Garden State Bounty
For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State.
Tuesday, April 20, 7:00 P.M.
Best of San Francisco
Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in
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