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Recipe: Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

by Anna Mowry on November 15, 2012

Kate Ladoulis's recipe for roasted baby root vegetables with grilled bread, fall greens, and bagna cauda dressing, adapted by the James Beard Foundation

 

Like many chefs, Kate Ladoulis, who cooks at Django's in Crested Butte, is a victim of a particular seasonal disorder: the persistent struggle to churn out new and inventive dishes during the year's bleaker months.

 

When faced with autumn's first baby root vegetables, Ladoulis made a mental connection with bagna cauda, Italy's garlicky, buttery, and briny version of fondue. She got to work on a spin: chopped white anchovies and garlic were gently simmered in olive oil to make a lighter but still powerful dressing, which she tossed with those vegetables and some hardy greens. After piling it all on a slab of grilled bread, Ladoulis had an inspired salad for her menu—at least until next season.

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Recipes from the Best of the Best: Jeremiah Tower's Mixed Vegetable Ragoût

by JBF Editors on March 28, 2012

Jeremiah Tower's recipe for mixed vegetable ragoût

 

Now that the food world is abuzz with reports of ramp sightings at farmers' markets, we know it won't be long before the rest of the season's bounty arrives, and when it does, we'll be making JBF Award winner Jeremiah Tower's vegetable medley, which sings with pure garden flavors. When preparing the dish, chef Tower uses a technique that he learned from Richard Olney: he methodically boils the ingredients separately, then progressively adds them to a simmering stock that's flavored with pearl onions and herbs, ensuring that every vegetable is cooked only for as long as it needs to be. Get the recipe here.

 

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JBF has recently released The James... Read more >

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News Feed: March 5, 2012

by jbfauthor on March 05, 2012

petits fourPlanning a vegan menu for Purim. [LAT] “Stealth vegies”: will kids eat vegetables if they are hidden in cookies? [NPR] An at-home interview with Grant Achatz. [WSJ]

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Recipe: Brown Butter Cauliflower

by JBF Editors on January 31, 2012

brown butter cauliflower

When JBF Award winner Charlie Palmer decided to open his first steakhouse concept, Charlie Palmer at the Joule, he installed longtime protégé Scott Romano to head up the kitchen. It didn't take long for the young chef (who has since moved on to pursue other projects) to prove to Dallas diners that he had absorbed his mentor's deft touch with vegetables. To wit: this nutty and lightly crispy cauliflower dish, which Romano serves with arctic char. Tiny florets are swiftly sautéed in brown butter, then finished with a fistful of chives, creating a light but full-flavored side that shines next to even the most muscular entrées.

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News Feed: September 14, 2011

by jbfauthor on September 14, 2011

caviarIt's time for American cooks to start using kitchen scales. [NYT] Dorie Greenspan releases a groundbreaking cooking app for iPads. [NYT] Salt-and-pepper desserts. [Bon Appétit] Putting the latest generation of can openers to the test. [Chicago Tribune] Use up your squash and root-vegetable gluts by

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Recipe: Summer Vegetable Terrine

by jbfauthor on August 11, 2011

Summer Vegetable Terrine After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.

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News Feed: June 30, 2011

by jbfauthor on June 30, 2011

plating in the Beard House kitchenJBF President Susan Ungaro promotes Gulf Coast seafood on Morning Joe. [MSNBC] Potato chips and Champagne: an unlikely pair, but crazy enough to work? [NYT] Saucy tweets from Michelin's NYC reviewers. [Eater] Grilling: the Argentinian way. [Chow] Chefs weigh in on getting the most bang for your buck. [F&W]

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Recipe: Braised Rabbit with Herbed Dumplings

by jbfauthor on May 19, 2011

Braised Rabbit with Herbed Dumplings This dish of succulent rabbit and choux dumplings from Steven Satterfield of Atlanta's Miller Union is as flexible as it is tasty: you can finish the hearty mixture with whatever looks good at the farmers' market, or with whatever is kicking around in your refrigerator. Get the recipe here.

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News Feed: March 11, 2011

by jbfauthor on March 11, 2011

champagne

Once long forgotten, Priorat is now one of Spain's most thrilling wine regions. [WSJ]

A look at Aviary and its ambitious cocktails. [Chicago Tribune]

Mark Bittman presents a new kind of chicken dinner. [NYT]

Shopping for decanters with Jim Meehan. [NYT]

Grind your own flour. [LAT]... Read more >

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News Feed: March 10, 2011

by jbfauthor on March 10, 2011

Fraudulent health inspectors target LA restaurants. [LAWeekly] Is espresso passé? The cone cup and other coffee-brewing contraptions are all the rage. [Slashfood] Frat boys employ gourment chefs. [WSJ] Charlie Sheen stirs his "cauldron of awesomeness" in online cooking show. [Eater] Sam Talbot wants you to focus on his food, not his pretty

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