On the Menu: November 21 through November 27
Here’s what’s happening at the Beard House and around the country next week:
Sunday, November 21, 10:30 P.M.
Indian Street Food Workshop
Anyone who has ever walked the streets of Delhi or Mumbai knows that no stroll is complete without a stop at one of the many food vendors hawking tempting plates of savory, spicy snacks smothered in tangy chutneys and cooling yogurt. Learn how to re-create those mouthwatering delicacies under the tutelage of culinary instructor and Indian street-food expert Rati Lohtia.
Monday, November 22, 7:00 P.M.
Old World Meets New World
Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony
News Feed: November 19
The Food Safety Bill is slowly moving forward. [NPR]
Michael Voltaggio's new restaurant, Ink. [LAT]
Fears persist about oil-tainted Gulf seafood. [Atlantic]
News Feed: November 18
A farmer explains why heritage turkeys are worth the cost. [Atlantic]
A twist on Thanksgivng tradition, starring with macaroni and brie. [HuffPo]
Bon Appétit's favorite cookbooks of 2010. [Bon Appétit]
Why not grill your bird this Thanksgiving? [LAT]
Test Your Eat-Q: Thanksgiving
Every year on Thanksgiving, Americans throughout the country sit down to a feast of traditional dishes, continuing a harvest ritual begun almost four hundred years ago. But how much do you really know about the history of those tried-and-true Thanksgiving foods? Try this question:
Which of these sea creatures was served at early Thanksgiving celebrations?
A. Shrimp B. Lobster C. Abalone D. SharkClick through for the answer and more Thanksgiving trivia questions.
News Feed: November 17
Mark Bittman endorses raw vegetables for thanksgiving. [NYT]
How to carve a turkey, minus the mess. [HuffPo]
RIP Four Loko: FDA to ban caffeine in alcoholic drinks. [WSJ]
Festive cranberry cocktails to liven up your thanksgiving menu. [Bon Appétit]
Is
News Feed: November 16
Coffee and food pairings. [The Age]
Cult classic Yuengling looks to expand. [NPR]
Honey bees prove you are what you eat. [Sydney Morning Herald]
Thoughts on Thanksgiving hors d’oeuvre. [SE]
Quick Bites: Thanksgiving Leftovers
Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.
Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.
Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.
Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.
Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce.
Turkey Lettuce Wraps
Saut
News Feed: November 15
The first annual Black Farmers and Urban Gardeners Conference at Brooklyn College. [Black Farmers Conf]
A bumper crop for Dungeness crab. [SFGate]
Can rum make a comeback? [Atlantic]
Double-frying for crispy perfection. [Salon]
The rising star of gastropub pioneer April Bloomfield.
News Feed: November 12
Mangalitsa pork is the new kobe beef. [Food Curated]
Spice up your Thanksgiving dinner. [SE]
Single-malt education. [WSJ]
Butter's emergence in Asian restaurants. [WSJ]
The simplicity and craftsmanship of Japanese cuisine. [Atlantic]
News Feed: November 10
Gluten-Free Girl turns her disease into success. [LAT]
Southern California farmers' market vendor accused of selling Mexican produce. [LAT]
The Serious Eats mashed-potatoes test: fluffy versus creamy. [SE]
101 things to make ahead for Thanksgiving. [NYT]
Making Marilyn Monroe's stuffing
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