What We're Reading: October 21, 2014

 

Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]

 

A guide to fall's most grill-worthy vegetables. [Serious Eats

 

You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo

 

The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT

 

Skip the candy aisle and make these DIY Halloween treats. [... Read more >

Comments (0)

Sustainability Matters: October 3, 2014

 

Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]

 

Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]

 

The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]

 

American and European representatives debate chlorinated chicken in negotiations over the... Read more >

Comments (0)

Eye Candy: Oysters with Horseradish Ice and Caviar

Oysters with Horseradish Ice and Caviar

 

New York City epicureans flock to Brooklyn's Maison Premiere for its innovative cocktail program, sumptuous seafood offerings, and sultry, Belle Époque–inspired atmosphere. At our recent Chefs & Champagne®, JBF's annual summer tasting party in the Hamptons, Maison Premiere chef Lisa Giffen served these elegant oysters with horseradish ice and caviar. Our guests at the outdoor fête paired Giffen's refreshing oysters with flowing Champagne Taittinger​ and the wines of Wölffer Estate Vineyard for a perfect summer bite.

 

View this event's menu and details ... Read more >

Comments (0)

Recipe Roundup: Oysters

 

Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.

 

Chilled Oysters with Cucumber Water

Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.


Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.

 

Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.

 ... Read more >

Comments (0)

Eye Candy: Beausoleil Oysters with Santa Barbara Uni, Ikura, Tobiko, and Ponzu Crème Fraîche

 

The brainchild of Japanese chef Ken Tominaga and JBF Award winner Michael Mina, PABU has introduced Baltimore to Japan’s version of the gastropub, or izakaya, where soulful small plates are the name of the game. At his recent Beard House dinner, executive chef Jonah Kim shared his take on this unique dining tradition with these elegant and eye-catching Beausoleil oysters with Santa Barbara uni, ikura, tobiko, and ponzu crème fraîche. Served by the spoonful during the cocktail reception hour, these passed canapés were a perfect one-bite flavor bomb. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by... Read more >

Comments (0)

Daily Digest: June 2, 2014

Mushrooms

 

North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News

 

As the economy improves, the number of food stamp recipients drops. [NPR

 

Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR

 

Domestic versus imported: which Nutella is better? [Washington Post] ... Read more >

Comments (0)

Daily Digest: May 15, 2014

 

wine labels

 

U.S passes France in annual wine consumption. [NPR]

 

USDA-proposed beef imports from Brazil give American ranchers cause for concern. [NPR]

 

Fast food protests go global as workers push for higher wages. [NYT]

 

After a devastating forest fire, morels find new life. [ABC

 

American apples are overwhelming the Mexican market. [... Read more >

Comments (0)

Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation

 

Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.

 

Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.

 

Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

Comments (0)

Recipe: Oyster Shooters with Tomato, Lime, and Chilies

 

Executive chef Andrew Hebert, who works under the auspices of Jody Adams at Boston's Trade, says the inspiration for these restorative seafood shooters came from his mentor. "When Jody was 16 and traveling in Guatemala, she was turned onto a vibrant and spicy seafood cocktail called vuelve a la vida ("return to life" in English). It's famous in the region for curing hangovers and pleasing the palette, but to me it screams summertime, and I love the balance of sweet and sour." At Trade, Herbert makes a miniature version with Island Creek oysters from nearby Duxbury, packing them with tomato juice, ginger, serrano chili, and citrus into a single slurp. When you need to jump start your palate—or yourself after a rough night—these little spark plugs will do the trick.

 ... Read more >

Comments (0)

Pages