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News Feed: September 28, 2012

by Betty Gold on September 28, 2012

A lineup of beers at the Beard House.

 

Finding Bordeaux that doesn’t compromise quality for affordability. [NYT]

 

USDA rules that tofu is an adequate meat substitute in school lunches. [Grist]

 

Watch as this chef makes a Thai basil daiquiri using liquid nitrogen—just don’t try it at home. [NYT]

 

Parks and Recreation pokes fun at the soda tax controversy. [Eater]

 ... Read more >

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Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

by Anya Hoffman on August 14, 2012

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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News Feed: February 1, 2012

by jbfauthor on February 01, 2012

tuilesOne mother gets help in the kitchen from an unlikely source: her teenaged sons. [NYT] Bring on the bubbles with a recipe for mineral water. [GT] In the battle for best meat substitute, does wheat gluten edge out tofu? [Slate] Kombucha gets a new look for 2012. [Chow] An open letter to Paula Deen. [HuffPo]

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News Feed: April 27

by jbfauthor on April 27, 2010

Festive drinks and dishes for your Kentucky Derby party. [Chow] Amtrak introduces the first beef byproducts–powered biodiesel train. [Fast Company] Huitlacoche, the gnarly corn fungus, is tasty and nutritious to boot. [ABC News] Japan's ban on exporting Wagyu beef has hit American restaurants hard. [WSJ]

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On the Menu: The Elements of Tofu

by jbfauthor on March 15, 2010

greens logo At tomorrow night's dinner for JBF Greens—our programming series for foodies under 40—guests will get a taste of the Japanese tradition of tofu. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry. Sake expert Kazuhide Yamazaki of Japan Prestige Sake International will pair a delectable sake with each course, and guests will also enjoy Stella Artois, Leffe, and Hoegaarden beers. Tickets are a steal at $55, so call 212-627-2308 or 1-800-36-BEARD to reserve your seat. View the full menu after the jump. Hors d'Oeuvre Warm Soy Milk Freshly Made Scooped Warm Tofu, Served with Wari Joyu Freshly Made Scooped Chilled Tofu, Served with Sea Salt Stella Artois, Leffe, and Hoegaarden Sake: Sawanoi Ginjo Dinner Zensai

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News Feed: January 27

by jbfauthor on January 27, 2010

Could turmeric be the next superfood? [Smithsonian] The latest Sweethearts, the popular Valentine's Day candy made by Necco, speak sweet nothings for the social media era. [Chicago Tribune] The USDA dashes haggis hopes. [The Daily Dish] Top Chef winner Michael Voltaggio gives buffalo wings the molecular treatment. [LAT]

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News Feed: November 9

by jbfauthor on November 09, 2009

Tofu master Minh Tsai wants to convince you of how good the product can be [Atlantic] David Chang and Peter Meehan blog their book tour [GQ] Banh mi doner kebabs are all the rage in Hanoi [NYT] A man with a PhD in bar culture [VV]

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Reel Food: Teaching Tofu at the Astor Center

by jbfauthor on June 16, 2009

Chef Toshio Suzuki speaks to attendees about tofu uses; he stands before trays holding dishes of hiya yakko (cold tofu) with various toppings.

Chef Toshio Suzuki speaks to attendees about tofu uses; he stands before trays holding dishes of hiya yakko (cold tofu) with various toppings.

The latest installment of the JBF Master Classes for Chefs series, a partnership with the Gohan Society and the Astor Center to offer JBF professional-level members classes on Japanese ingredients and techniques, took place yesterday at the Astor Center. The topic? The production and uses of tofu (past classes have covered soy sauce, nabe cooking, Japanese pickling, and nigiri and maki sushi making). Held in the Astor Center's study and kitchen, the session was packed with demonstrations and lectures from Toshio Suzuki of Sushi Zen, Noriyuki Kobayashi of Megu Midtown, and Kazuhiro Saito of Nori. And then there were the tastings: over 20 dishes were

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