by jbfauthor on October 08, 2009
We love
these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small
red Thai or Asian chile peppers will produce the same result.
by jbfauthor on October 06, 2009
Tangy and tart,
this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.
by jbfauthor on October 01, 2009
Adam Zieminski of Café Adam in Great Barrington made this simple crab salad when he cooked at the Beard House earlier this month. We like the simple, contrasting geometries of the halved tomatoes and melon square (and it also tastes great!).
by jbfauthor on September 29, 2009
Over the weekend Harold Moore of Commerce led a bread baking workshop at the Beard House. He shared his recipes for
these tasty pretzels, which occasionally appear in the bread baskets at his restaurant.
by jbfauthor on September 28, 2009
When JBF Award winner Gavin Kaysen
cooked at the Beard House earlier this month, he served
this delicious tomato soup during the reception. Inspired by a recipe from
Cooking with Daniel Boulud, this dish makes great use of the season's last heirloom tomatoes.
by jbfauthor on September 24, 2009
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.
by jbfauthor on September 24, 2009
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.
by jbfauthor on September 17, 2009
The unflappable Betty Fussell graced us with her presence yesterday at Beard on Books for a rousing discussion of her book
Raising Steaks and all things beef. After discussing the history of the beef industry, from small-scale butcher shops to industrialized slaughterhouses to the grass-fed future, Betty moved on to how Americans eat and think about beef.
What has been the effect of industrializing the beef industry? A dulled and “timid” American palate, Betty claims. She believes we need to be re-tasting all kinds of beef from Wagyu to grass-fed, declaring that it’s time to “train ourselves to not just eat rib-eyes.”
Where should we be doing this training? These days, restaurants and chefs have the best access to the choicest cuts and kinds of meat, because they can demand it. And they also can produce the best tasting meat because they have the heat sources to cook it properly. Betty implores us to order our steaks and other red meats “Rare! Rare!
by jbfauthor on September 16, 2009
Three members of Adrian Richardson's crew relax at the end of a night's work and dig into some of the pavlova that diners enjoyed for dessert. In case you missed it earlier this month,
we've got the recipe right here.
September 2, 2009, The Beard House, NYC
(Photo by Eilon Paz)
This tilefish recipe, paired with assorted roasted fall vegetables, makes for a great Sunday night meal. It was served at the Beard House by the executive chefs of Stephen Starr’s steakhouses.
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