Caul Me Maybe: Jimmy Bannos Jr.'s Charred Cauliflower with Toasted Bread Crumbs, Cornichons, and Parsley

 

“I always bust my sous-chefs' chops and ask them, 'Do you have the balls to come up with a vegetable dish?'" That would be Jimmy Bannos Jr., the fourth-generation restaurateur who may be best known for his "Cheese, Wine, and Swine" menu at the Purple Pig on Chicago's Magnificent Mile. Believe it or not, when he starts talking about in-season produce, he lights up like a kid in a (dirt) candy store. "We laugh about this all the time," Bannos says. "There isn't even a spring here in Chicago. You can enjoy something for like three weeks, and it's gone. That's the beauty and the curse."

 

For the James Beard Award winner for... Read more >

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What We're Reading: October 7, 2015

 

Learn JBF Award winner Jacques Pepin's secret for incredible eggs from the master of eggs himself. Pro tip: don't skimp on the cream or butter.  [Saveur]

 

Up close and personal with top European chefs: take a peek into the secrets that lurk in the depths of their home refrigerators. [Bon Appétit]

 

Aluminum foil isn't just for leftovers or grilling: here are some tips for getting the most out of your roll. [Tasting Table]... Read more >

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Waste-Less Recipe: Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she recommends a creative use for those cauliflower stalks that would otherwise end up getting tossed: cut into thick cross-sections, sear until golden brown, and top 'em with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.

 

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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation


While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

Guacamole
This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of... Read more >

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Recipe: Brown Butter Cauliflower

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

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Recipe: Cauliflower Fritters

cauliflower fritters

Top Chef's Sam Talbot served these crunchy cauliflower fritters at his late-spring Beard House dinner. Creamy florets are puréed with honey and cream cheese, dredged in flour and panko, and fried to golden brown perfection. With a yield of two dozen fritters, this recipe makes enough for seconds—and thirds—at a small cocktail party.

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Recipe: Roasted Cauliflower Risotto

This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.

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Recipe: Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)

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Recipe: Slow-Baked Halibut with Cauliflower and Sicilian Pistachios

halibutA trio of pistachios, cauliflower, and sherry vinaigrette outfits this dressed-up halibut dish, which appeared on Jason Giordano's Beard House menu last month. It's delicious, healthy, and perfect for when you're feeling a bit ambitious in the kitchen on a weeknight.

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