Recipe Roundup: May 15, 2013
After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:
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Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]
Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.
Ramp Pizza [Smitten Kitchen]
Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >
Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.
Recipe: Lardo and Walnut Pesto Crostini
Unlike those sweaters gifted from your sartorially-challenged aunt, new crostini recipes are always welcome during the holidays. We love them because they're at once stylish and unfussy: just slice, toast, slather, and serve.
In the coming weeks, we'll be plying our party guests with these addictive crostini from Philip Rubino, who operates Moderno and other eateries just beyond Chicago's northern limits. Rubino tops toasted baguette slices with ribbons of lard, then broils the crostini until the fat just begins to dissolve. Before serving, he swipes each one with a pesto of sage and black walnuts, which are more robust in flavor than the English walnuts that line supermarket aisles.
... Read more >
Recipe Roundup: Holiday Hors d'Ouevre
Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.
Recipe: Barigoule Crostini with Whipped Goat Cheese
A classic Provençal dish of artichokes braised in a wine broth, barigoule shrinks down to cocktail-party portions in these tangy goat cheese–topped crostini.
Get the recipe here.
Recipe: Manila Clams and Chorizo Crostini
Get your next dinner party started with these appetizing crostini from chef Philip Campanella. They feature a classic Portuguese pairing of clam and chorizo, rounded out with onions, garlic, and oregano.
Recipe: Apple, Goat Cheese, and Country Ham Crostini
These unfussy crostini are a delicious addition to a cocktail party or picnic. While you can switch out the country ham for prosciutto, we think that the dry-cured and smoked product makes for the best contrast against the sweet goat cheese and apples.
Recipe: Wild Mushroom Crostini
Jamie West of the Ojai Valley Inn & Spa in Ojai, CA, served these mushroom crostini during the reception of last night's Beard House dinner. You can use any variety of wild mushroom—black trumpet, chanterelle, shiitake—or even a combination.
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When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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