Roasting: Our Favorite Way to Cook in Winter

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.

 

Smothered Pork Roast

This tender pork shoulder... Read more >

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Eye Candy: White Chocolate Mousse with Geranium Ice Cream and Huckleberries

 

Even if you make it out to the Bay Area this year, chances are you’d have to pull a few strings to get into Sons & Daughters, the Michelin-starred, constantly evolving, 28-seat hot spot helmed by chef Teague Moriarty. Luckily, last month Beard House guests were able to reserve seats for a taste of his team’s modern New American cuisine. For dessert, the innovative chefs served this stunning white chocolate mousse with geranium ice cream and huckleberries—and from the oohs and ahs in the dining room, its virtues weren't solely aesthetic.  

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.

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Eye Candy: French–Asian Fusion

torte A group of Philadelphia-area chefs gathered at the Beard House last month to prepare a menu of French classics with decidedly Asian ingredients. For dessert, the group served a Valrhona white chocolate torte with yuzu curd and green tea mousse. See more photos from the event here. (Photo by Bobbi Lin)

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