Daily Digest: March 19, 2013
The sexiest ad for a garlic press you'll ever see. [Gizmodo]
Boston-area ice cream shop is charged with running a Ponzi scheme. [Grub Street Boston]
Don't get your hopes up for red wine in pill form. [Forbes]
A new book explores the plants that flavor your favorite booze. [NPR]
News Feed: September 27, 2011
A writer's quest for the perfect meat loaf. [Forbes]
How to peel a head of garlic in under ten seconds. [Saveur]
Delicious cocktails for fall. [WSJ]
Michel Nischan explains how Michelle Obama's Let's Move! campaign could be even more effective. [Atlantic]
Eye Candy: Escargot with Garlic–Herbsaint Cream
Finished with a garlic and Herbsaint–flavored cream (the latter is a brand of anise liquor that was originally produced in New Orleans as an absinthe substitute), these escargot were a true taste of Crescent City cuisine. Brian Landry, who helms the century-old Galatoire's, served them during the reception that preceded his Beard House dinner.
Click here to view more photos of chef Landry's dinner.
Recipe: Lobster Alhinho
At the critically acclaimed Aldea, George Mendes serves refined interpretations of the traditional Portuguese dishes that graced his family’s dinner table. One of our favorite upgrades is the garlic and paprika–loaded shrimp alhinho. We asked Mendes for the recipe, and he was kind enough to share this decadent lobster and artichoke version. Hopefully it will earn a spot in your dinner rotation, too.
Recipe: Grilled Buffalo Strip Loin with Sautéed Morels and Garlic
This hearty buffalo steak recipe comes from the menu at 8100 Mountainside Bar & Grill, where chefs Pascal Coudouy and Reese Hay thrill snow bunnies and foodies alike against a backdrop of the stunning Rocky Mountains. Paired with morels and roasted garlic, this meat has all the brawn of beef.
Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola
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.
Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola
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.
Recipe: Chicken with 40 Cloves of Garlic
A true James Beard classic, this simple recipe may seem like it contains an overwhelming amount of garlic, but it actually highlights the allium’s softer side. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild garlic-perfumed paste that’s perfect spread on crusty bread. Get recipe >
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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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