by jbfauthor on August 16, 2010
This sweet-but-healthy sauté from former
Top Chef contestant Andrea Beaman is about as easy as it gets. Happy Monday!
by jbfauthor on July 12, 2010
This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert you'll want to make for a dinner party with good friends. (It will be also be on the menu at next weekend's
Chefs & Champagne.)
by jbfauthor on June 29, 2010
WHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations.
WHEN? Marc Dunham’s Beard House dinner
WHERE?
by jbfauthor on May 28, 2010
At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.)
To see more photos of the Oaxacan feast, click here.
by jbfauthor on February 08, 2010
WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to
Southern Food author John Egerton, is "the ultimate, glorified ideal" of cornbread."
True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind."
WHERE?
by jbfauthor on September 24, 2009
When Phyllis Isaacson told us about
her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.
by jbfauthor on September 24, 2009
When Phyllis Isaacson told us about
her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.
As we learned earlier this week, the definition of sformato is hard to pin down (though we do know that it’s traditionally bound by eggs and molded). But there’s nothing perplexing about this decidedly summery version from chef Scott Fratangelo, featuring the classic seasonal trinity of corn, tomato, and basil.
A bill seeking to shush beer gardens has owners worried. [WSJ]
Hummus gets a makeover for American markets. [NYT]
A documentary about the startling price of corn production. [Smithsonian]
NYC restaurants to be alphabetically graded on food safety. [NBC]
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