Daily Digest: June 12, 2013
How to whip your beer tasting skills into shape. [F&W]
Brace yourself for higher meat prices this year. [NPR]
Would you use Amazon's new grocery service? [LAT]
Amtrak hires award-winning chefs to revamp its dining options. [WP]
Daily Digest: June 11, 2013
How to perform a barista-worthy pour-over at home. [WSJ]
Meet the crank-operated spaghetti fork. [Daily Mail]
Mechanically tenderized meat will now have its own label. [Chicago Tribune]
An infographic that explains the differences among 66 kinds of cheese. [Fast Company]
... Read more >
Recipe: Greek Yogurt Mousse with Poached and Candied Rhubarb
There's one reason why we love this winsome parfait from pastry chef Aleishe Baska of Bill's Food & Drink in New York City: it gives us two hits of rhubarb. Baska poaches small pieces of the stalks in a lightly boozy mix of sugar and wine, while slender slices are coated in syrup and baked until sweet and crunchy. You can up the rhubarb dosage by making some refreshing granité from the leftover poaching liquid.
Daily Digest: June 10, 2013
Just how Italian are spaghetti and meatballs? [Smithsonian]
London sushi restaurant serves diners' orders on flying trays. [Daily Mail]
Philly Beer Week's famous beer hammer has gone missing. [CBS Philly]
Otherworldly abstract photographs of food from photographer Ajay Malghan. [NPR]
... Read more >
On the Menu: Week of June 9
Check out these great upcoming events at the James Beard House and beyond:
Sunday, June 9, 6:00 P.M.
Friends of James Beard Benefit: San Francisco
M.Y. China, the latest restaurant from our longtime friend Martin Yan, will play host to this special benefit in San Francisco. Join him and other culinary talents—including JBF Award winner Charlie Trotter—for a celebration of the family table, along with wines from Michael Mondavi Family Estate.
Monday, June 10, 7:00 P.M.
James Beard House: Willamette Wine Country
Described by Gerry Frank of The Oregonian as “the best dinner house in the Willamette Valley and arguably in all of Oregon,” the Painted Lady seamlessly melds timeless techniques with stunning modern flourishes. This... Read more >
JBF on the Air: Janna Gur
On this week's episode of Taste Matters, JBF's Mitchell Davis chats with Janna Gur, a food writer, editor, cookbook author, and leading expert on Israeli and Jewish cuisine. They discuss the difference between Jewish and Israeli food, the history behind Israeli cuisine (from the beginnings of the "Seven Species" to present-day social attitudes towards food in our own households), and the current state of Jewish cuisine in America. Listen below to learn more!
Recipe: Vanilla–Pisco Flan with Roasted Strawberries
Anticuchos. Tiradito. Costillitas. For the uninitiated, dinner at Picca, Ricardo Zarate's Peruvian cantina in Beverly Hills, can be a revelatory foray. Even flan, the Latin world's totemic dessert, is rebooted with the addition of mosto verde pisco, the crème de la crème of South American brandy. The spirit is distilled from partially fermented must, which lends greater complexity and freshness to the finished product. Zarate crowns his flan with strawberries that have been cooked in brown sugar, lemon, honey, and more brandy.
Daily Digest: June 6, 2013
Cheese may prevent cavities. [Science Daily]
JBF Award winners and nominees get fashionable. [Forbes]
A look back on the 10-Cent Beer Night Riot. [Sports Illustrated]
A new film about the revival of cocktail culture. [WSJ]
Daily Digest: June 5, 2013
Cellulose from wood, bushes, and other non-food plants can now be converted into edible starch. [NPR]
It's a bird... It's a plane... It's the new pizza-delivering drone from Domino's. [NPR]
Kim Jong-il's former sushi chef shares stories about his old gig. [GQ]
After 120 years, Cracker Jack branches out with new flavors and prizes. [LAT]
... Read more >
In Season: Rhubarb
This rosy-hued stalk is one of our favorite spring ingredients. Tart and tangy, it brightens the flavors of seasonal fruit when paired in desserts (there's a reason strawberry and rhubarb is a classic combination) and has a welcome sour note that plays well off of pork and poultry in savory dishes. Rhubarb is also delicious on its own: to make a super-simple compote, place rhubarb in a saucepan with sugar and a squeeze of lemon juice and cook gently until the stalks soften and begin to break down. Cool and serve with a dollop of whipped cream.
How to Store: Store rhubarb in a plastic bag in the crisper drawer of the refrigerator for 3 to 5 days. No time to cook it before it goes bad? Rhubarb freezes very well. Clean and dry each stalk and trim the bottom end. Use your knife to peel off any tough outer skin (it will come off easily in strips) and slice the rhubarb into 1/2-inch chunks. Seal in an airtight bag and freeze for up to a year.... Read more >
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