Eye Candy: Puffed Pollock Crackers with Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm

 

Landlocked Montclair, New Jersey, and coastal Dover, New Hampshire, couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration was the perfect opportunity to celebrate the bounty of land and sea. At their recent wintry dinner, the two culinary charmers presented a boundary-pushing, surf-and-turf menu, which included these stunning puffed pollock crackers with bursts of autumn olive tapenade, tangy smoked crème fraîche, and fragrant lemon balm. A perfect example of their shared hyper-seasonal and regionally inspired ethos, these dainty canapés didn't last long.

 

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Eye Candy: Sous Vide Egg Yolks with Yukon Gold Purée and Bowfin Caviar

 

Chef Bill Glover channels Ohio’s rich agricultural and artisanal heritage at the hip environs of Gallerie Bar & Bistro, located in downtown Columbus. And at his recent Beard House debut, it was easy to see why Columbus is one of America’s on-the-rise culinary destinations. Glover’s expert presentation coupled with elegant combinations of texture and taste made for a stunning, elevated display that highlighted both ingredient and technique.

 

A true standout of the evening was chef Glover's Gallerie Egg canapé—a dish so simple in presentation but so telling of the finesse and precision behind it. These perfectly hollowed, delicate egg shells were filled with a luscious sous vide yolk, creamy Yukon gold potato purée, Bowfin caviar, and topped off with a dollop of tangy tarragon crème fraîche. Served on a... Read more >

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Recipe Roundup: August 26, 2013

Recipe for Corn Madeleines with Crème Fraîche and Ratatouille, adpated by the James Beard Foundation

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering bites from our favorite blogs. Here are the dishes we're eyeing this week:

 

Gin-Marinated Olives [101 Cookbooks]

An irresistible hors d'oeuvre: warm, buttery Castelvetrano olives dressed with olive oil, lemon peel, Serrano peppers, and a splash of really good gin.

 

Corn Madeleines with Crème Fraîche and Ratatouille [JBF]

Cornmeal and fresh corn give these savory madeleine cakes a rich, summery flavor. Topped with a... Read more >

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Recipe Roundup: October 21, 2011

lentilsThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Fines Herbes Omelet [NYT] Think you know how to make an omelet? Unless you’re Jacques Pépin, there's always room for improvement. Carrot and Lentil Soup [Leite's Culinaria] Red lentils add body and depth to this vibrant-hued Aryuvedic soup.

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Eye Candy: Beet Meringues with Crème Fraîche and Caviar

George Mendes, who has earned raves for his Iberian-inspired cuisine at Aldea, prepared these ethereal beet meringues at his recent Beard House dinner. Click here to see more photos of his gorgeous menu.

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JBF Kitchen Cam