Recipe: Food-Processor Sorbet

Recipe for Cantaloupe and Sun Tea Sorbet, adpated by the James Beard Foundation

 

A refreshing sorbet can be one of summer's greatest delights. Yanking the ice cream maker out of storage, playing freezer Tetris to make room for the bowl, and waiting hours for it to chill? Not so delightful. But it doesn't have to be that way. Thanks to a technique we've learned from Jeni Britton Bauer, frozen dessert whiz and founder of Jeni's Splendid Ice Creams, we can just reach for our food processors.

 

To make food-processor sorbet, start with granita: pour your base into a shallow baking dish and place it in the freezer. As the mixture crystallizes, rake with it a fork to break up the ice. (The pros call this still-freezing.) When it's completely frozen, transfer the granita to a food processor and blend until smooth. In the words of Bauer, "This will yield an exceptionally smooth sorbet."

 

Indeed it doe... Read more >

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What We're Reading: July 22, 2014

Pie

 

Cake vs. Pie: Which is more American? [VOX

 

White House welcomes 54 kids to cook for the President and First Lady. [NPR

 

In New York, tea is the new coffee. [WSJ

 

A few tips on how to make bad wine taste better. [TIME

 

A new toaster provides edible selfies. [ABC

 

FDA warns that powdered caffeine is dangerous. [... Read more >

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JBF in the News: Maria Taylor Previews Chefs & Champagne® with Bryce Shuman

 

While most of us have to wait until the weekend to sample the spread at this Saturday's Chefs & Champagne, Maria Taylor of What's New in New York got a sneak peek of the gooseberry, tomato, and tarragon dish that Betony's Bryce Shuman is preparing for the event. Watch the demo below, and be sure to check out What's New in New York—Maria will also be visiting Chefs & Champagne participants John Mooney of Bell Book & Candle and Jeff McInnis and Janine Booth of Root & Bone.

 

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Expo Milano: Remarks from Secretary of State John Kerry

 

Last week, at a groundbreaking ceremony at the U.S. Department of State, Secretary of State John Kerry delivered remarks about the USA Pavilion at next year's Expo Milano. (The James Beard Foundation, along with the International Culinary Center, is producing the pavilion.) Kerry spoke about the history of innovation at world's fairs (electrical outlets, videoconferencing, and the ice cream cone all debuted at such expositions), and how the American pavilion will engage Expo Milan's theme, "Feeding the Planet, Energy for Life." Watch the full address below:

 

 

 

For more information about USA Pavilion, visit USAPavilion2015.net and follow @USAexpo2015 on Twitter. To learn more about Expo Milan, visit expo2015.org/en and f... Read more >

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What We're Reading: July 21, 2014

Sausage

 

A 176-pound sausage goes missing in Austria. [NY Daily News

 

A brief tour of Europe's longest-standing pastry shops. [CNN

 

Why is the next big food trend always considered "the new cupcake?" [Slate

 

Krispy Kreme unleashes two new summer flavors that are perfect for your next picnic. [The Daily Meal

 

The Duchess of Cambridge is learning to cook. [... Read more >

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Happy Hour: Mango–Mezcal Paloma

paloma cocktail

 

While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 

 

Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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Sustainability Matters: July 18, 2014

 

Detroit’s water crisis is a failure of policy and the side effect of an antiquated water system, an issue many major cities will face in the next decade. [Grist]

 

The expansion of African plantations responsible for palm oil production, which can be found in countless processed foods, is linked to deforestation that threatens great ape species in the region. [NPR]

 

A new study finds that some food packaging contains potentially dangerous chemicals that could contaminate food through migration. [Food Politics]

 

Laboratory-grown meat could help to fight climate change and other environmental issues, but... Read more >

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On The Menu: Week of July 21

In the Beard House Kitchen

 

Monday, July 21, 7:00 P.M 
New England Summer 
Though they were pitted against each other as semifinalists for the 2014 JBF Best Chef: Northeast award, Tyler Anderson and Joel Viehland will be putting their friendly competition aside to collaborate on this elegant Beard House dinner. The chefs, who share a commitment to sustainability and impeccable ingredients, will prepare a lovely New England–inspired seasonal menu

 

Tuesday, July 22, 7:00 P.M 
Allure of Southeast Asia
Leah Cohen gained fame as a Top Chef contestant, but she proved her culinary chops with the opening of the New York Times two-starred Pig and Khao, where she serves creative contemporary iterations of foods from her mother’s native Philippines. For this dinner, Cohen has designed a menu to showcase the cuisines of sever... Read more >

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Recipe Roundup: Summer Salads

shaved broccoli salad

 

Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.

 

Shaved Broccoli Stalk Salad with Lime and Cotija

JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.


Fennel and Arugula Salad

To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.


... Read more >

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Throwback Thursday: Dining with James Beard in His Own Words

James Beard

 

In a 1955 letter to his friend and frequent correspondent, Helen Evans Brown, James Beard describes a day in the life of a legendary gourmand. He depicts lavish dinner parties, complete with foie gras and Champagne; days spent cooking with friends; an ambitious use of butter; and a simple meal for one. He demonstrates his fondness for food, appreciation of friends, aptitude for entertaining, and his charming wit—all the qualities he was most loved for. Below, his letter, which was printed in our Winter 1997 issue of Beard House magazine: 

 

Dearest Helen, 

 

I had dinner for the Gottliebs, the Sam Aarons, and Jeanne Stahl of Life magazine last night. Bill Veach had brought me a large selection of a wonderful pâté a foie. I had one can of that with drinks, then mushrooms with snails, which everyone adores more than snails in the shell. My lobster àl’Américaine was about the best one I ever made. I used three lobsters for six people. The... Read more >

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