News Feed: August 22, 2011
Dorie Greenspan on the versatility of basil—with recipes to match. [WSJ]
You've seen the yellow, white, and doughnut varieties—but what about Indian Blood peaches? [LAT]
Dinner and a show, all at the restaurant. [NYT]
"A tribute to the almighty mushroom." [Saveur]
News Feed: October 15
The most influential food trucks. [HuffPo]
Punch's revival. [NYT]
Water makes a difference in whiskey. [Chow]
Adventure to Priorat. [WSJ]
Why taro root is worth the effort. [SE]
Eye Candy: White Peach and Opal Basil Sorbet
At a recent Beard House dinner, Tom Carlin served this white peach and opal basil sorbet as an intermezzo. Chef Carlin's dinner was an ode to the peach, and featured the fruit in every course.
You can view more photos here.
(Want to make this at home? Get the recipe here!)
Recipe: Peach–Basil Sorbet
Whether you love peaches or just need something icy to bust the heat, spin up some of this refreshing sorbet from chef Tom Carlin of the Gladstone Tavern in New Jersey. A generous splash of basil syrup adds an elegant twist, and while we used yellow peaches when we tested the recipe, we think that the mild and floral white variety could work even better.
Recipe: Chilled Tomato Soup with Basil Guacamole
When JBF Award winner Gavin Kaysen cooked at the Beard House earlier this month, he served this delicious tomato soup during the reception. Inspired by a recipe from Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
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