What We're Reading: June 12, 2014

Ice Coffee

 

Just in time for summer, a round up of the nation's most innovative iced coffees. [NYT

 

Start-up firm Coffee Blocks suggests swapping egg yolks for milk in your morning brew. [LAT

 

New FDA research says expecting moms should eat more fish for healthier babies. [NPR

 

Introducing Space Lettuce: NASA begins vegetable production aboard the International Space Station. [NPR

 

A Harvard study links breast cancer to re... Read more >

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What We're Reading: June 11, 2014

Fro-yo

 

The history of fro-yo in New York, and the new trend that's threatening it's dominance. [Food Republic

 

David Beckham confirms rumors about 'Beckham Bistro' opening in the U.S. [Daily Star

 

Despite criticism, a Kentucky restaurant defends its "no-tipping" policy. [Cincinnati.com

 

What you should know about Mad Cow disease. [ABC

 

Mislabeled packages pose a serious threat to those with food allergies. [... Read more >

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Ingredient Spotlight: Green Strawberries

green strawberries

 

When strawberries arrive at markets in spring, brightening folding tables like rescue flares, they affirm the mantra of the seasonal eater: good things come to those who wait. But some chefs have intercepted the fruits before peak ripeness, and now green strawberries, more tart and acidic than their red elders, are showing up on menus at the Beard House and at high-end restaurants around the country.  

 

Whether it signals a new, more subtle shading on the palate of seasonality, or a more elastic idea of what's edible, the trend itself has been developing for a while: in the first season of The Mind of a Chef, aired in 2012, René Redzepi improvised a dish of raw scallops, pea juice, and raw green strawberry slices for David Chang.

 

The immature... Read more >

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What We're Reading: June 10, 2014

Chinese takeout

 

Far more than beef and broccoli: niche food-delivery services are on the rise in NYC. [NY Daily News]

 

In a time of drought, logistics and the law prevent water from flowing to California’s needier areas. [NPR]

 

When it comes to sugar and nutritional value, the differences between fruit juice and soda are few. [NPR]

 

... Read more >

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Eat This Word: Marcona Almonds



WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste. It's no wonder they have been called the "queen of almonds."

 

WHERE? Bay Area Brasserie

 

WHEN? June 20, 2014

 

HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette

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What We're Reading: June 9, 2014

Camel

 

Forget kale: camel’s milk might be the next superfood. [Citizen Times

 

San Francisco's gourmet toast trend is taking the nation by storm. [Market Watch

 

Which is better for you, honey or sugar? [Huffington Post

 

Suggesting links to deforestation, a new report reveals the potential dark side of doughnuts. [NPR]  

 

Farmed fish might be able to feed the world, but will it destroy the environment? [... Read more >

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Rhubarb Desserts

 

We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.

 

Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.

 

Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.

 

Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the ca... Read more >

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Interview with 2014 JBF Award Winner Barbara Lynch

Interview with 2014 JBF Award Winner Barbara Lynch by Anna Mowry

 

The winner of this year’s Outstanding Restaurateur award, Barbara Lynch has forged one of the country’s most acclaimed restaurant groups, Barbara Lynch Gruppo, which includes fine dining and casual concepts, a butcher shop, and a demonstration kitchen. The Boston native also runs a nonprofit, the Barbara Lynch Foundation, and has cultivated young chef talent like Kristin Kish and Colin Lynch (no relation).

 

Now that the JBFA dust has settled, we got in touch with Lynch to talk about her empire’s coming attractions, the cookbook that clicked her cooking philosophy into place, and where she ate during Beard Awards weekend.

 

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JBF: Two months ago the New York Times ... Read more >

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Sustainability Matters: June 6, 2014

 

States struggle with inadequate infrastructure to reach their goals of recycling food waste. [WSJ]

 

NYC revives the fight for a soda size cap, and this time it’s going all the way to the State Supreme Court. [Bloomberg]

 

Moms Across America takes on Monsanto over the potential dangers of Roundup. [Reuters]

 

Donkey milk production is on the... Read more >

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On the Menu: Week of June 8

Wine Glasses

 

Here's what's on the Beard House calendar for next week: 

 

Sunday, June 8, 5:30 P.M 
Friends of James Beard Benefit Dinner: Washington, D.C 
For reservations or more information, please contact Evelyn Hawkins at ehawkins@edens.com or 301.347.3491.

 

Monday, June 9, 6:00 P.M 
Friend of James Beard Benefit Dinner: Bend, OR
Host Chef Joe Kim
5 Fusion and Sushi Bar, Bend, OR
For reservations, please call 541.323.2328.

 

Monday, June 9, 7:00 P.M 
Louisiana Heirloom 
Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay homa... Read more >

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