News Feed: June 7, 2011
A British perspective on barbecue. [Guardian]
Food makers get money and support from city officials. [NYT]
A sad tale of oyster shucking, in comic strip form. [Gilt Taste]
Move over, popcorn: funny ideas for snacks to enjoy with this summer's movies. [Chow]
News Feed: June 6, 2011
Chefs share their recipes for juicy, sloppy, finger-licking-good burgers. [WSJ]
Menu for a quintessential pique-nique. [Saveur]
Sam Sifton's summer cookbook roundup. [NYT]
The Bloody Mary deconstructed. [SE]
Recipe: Pea Cake with Strawberry Marmalade
At this time of year, it's common to see peas and strawberries side by side at the farmers' market, but they tend to keep their distance in the kitchen, relegated to their respective realms of savory and sweet. But at New York's Má Pêche, Tien Ho brings these two stars of spring together in a spongy, easy-to-make cake. Get the recipe here.
Strawberry Recipes
Cooling Salad with Strawberry Dressing
Proving that strawberries aren't just for dessert, Andrea Beaman blends them with balsamic vinegar to make a dressing for this refreshing salad.
Strawberry–Rhubarb Crunch
Leave the homemade pie dough for another day and use the springtime filling of strawberries and rhubarb in this in-a-snap crunch.
Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
The last thing we want to do on a hot day is break a sweat in the kitchen. This
This Month's Best Recipes
Doug Filoni's pissaladière
Here are our recipe tester's favorite recipes from the past month:
Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.
Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.
... Read more >
Recipe: Fresh Egg Custard with Pecan Shortbread
Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons.
Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.
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: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary
Filled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert.
Get the recipe here.
Recipe: Strawberry Pavlova with Saffron Custard
Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.
Recipe: Buttermilk Panna Cotta with Rhubarb Consommé
In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.
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