Recipe: James Beard’s Moules Marinière

Mussels This deliciously simple recipe from Beard’s American Cookery puts us in the Bastille Day spirit. Make sure you have plenty of fresh, crusty baguette on hand to soak up the buttery, aromatic broth. 2 to 3 quarts mussels, scrubbed and bearded 1 garlic clove, crushed 1 large onion, thinly sliced 2 to 3 sprigs parsley 1 stick unsalted butter 1 teaspoon salt 1 teaspoon freshly ground pepper ½ cup white wine ½ cup chopped parsley ¼ teaspoon Tabasco Place the garlic, onion, parsley sprigs, 4 tablespoons of the butter, salt, and pepper in a large pot. Add the mussels and pour the wine over them. Cover tightly and cook over low heat until the shells open. Transfer the mussels to a soup tureen or serving dish. Add the remaining butter, chopped parsley, and Tabasco to the pot. Adjust the seasoning and serve the mussels in soup plates along with some of the broth and plenty of crusty bread.

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Recipe: Grilled Sirloin with Ginger and Garlic

Steak Chef Bo Kline of Typhoon! in Portland, Oregon, cooked up this simple, summery steak when he visited the Beard House. The combination of garlic, ginger, and soy sauce make a deliciously savory dish for your next backyard barbecue.

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Recipe: Zuccotto

BerriesThis mixed berry charlotte from chef Tony Liu of Morandi is the perfect dessert for a small summery dinner party. Although the presentation, with alternating blackberry- and raspberry-dipped lady fingers, looks dramatic, this recipe is actually deceptively simple.

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Recipe: Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Slaw

ShrimpThis dish, from Michael and Wendy Jordan of Rosemary’s Restaurant in Las Vegas, is an old New Orleans recipe, named for the spicy, smoky nature of the sauce. The Jordans consider this version, served with blue cheese cole slaw, a signature dish. They make their own mayonnaise for the slaw; we saved ourselves a step and used a good store-bought brand, Hellmann’s, to which we added Maytag blue cheese.

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Recipe: James Beard's Favorite Hamburger

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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Recipe: James Beard's Favorite Hamburger

Burger When you light your grill this holiday weekend, throw on James Beard’s version of the classic hamburger. In American Cookery (1972) he wrote, "I learned this recipe years ago from a magnificent cook named Jeanne Owen, who wrote deliciously about food and cooked even better than she wrote."

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Recipe: Alexandre Dumas Potato Salad

Potato Salad This recipe, originally published in The New James Beard, and again in Beard on Food, is an easy addition to your 4th of July picnic. Beard wrote, “Alexandre Dumas was not only a great playwright and novelist, best known for The Count of Monte Cristo and The Three Musketeers, but was also a great authority on food. This 19th-century recipe for potato salad is surprisingly simple and contemporary.”

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Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Recipe: James Beard's Cold Minted Pea Soup

MintThis wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.

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