Eat This Word: Hoecake

 

WHAT? Pancake’s papa. Johnnycakes, ashcakes, battercakes, corn cakes, cornpone, jurney cakes, jonakin, jonikins, Shawnee cakes, and hoe cakes (or hoecakes) are all regional variations of flatbreads made with cornmeal, water, and salt. According to the website foodreference.com, since Native Americans showed the Pilgrims how to cook with corn, they are also most likely to have taught them how to make these precursors of our modern-day pancake. Hoe cakes were, as Culinaria United States notes, “supposedly created by slaves who cooked ‘journey’ cake batter on their hoes under the hot sun while working in the fields.” The original three-ingredient recipe has evolved during the last 400 years, and eggs, oil, butter, and even baking powder are now standard in most recipes. You can of course opt for a mix, but Aunt Jemima prefers wheat to cornmeal. Whichever recipe you use, the frying pan has become the cooking utensil of preference.

 

WHERE? ... Read more >

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What We're Reading This Week

 

A bean-to-bar nightmare for one Brooklyn-based chocolate company. [Washington Post]

 

Why throw your Christmas tree to the curb when you can cook with it? [MUNCHIES]

 

Changes in international labeling laws could make it harder for consumers to identify where’s the beef (coming from). [NPR]

 

How one vegan butchery is grinding up a batch of meatless controversy. [Eater]

 

The former president of Trader Joe's is making a differe... Read more >

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Happy Hour: Sean Brock’s The Charleston Light Dragoon Punch 1792

Excerpted from Heritage by Sean Brock (Artisan Books). Copyright © 2014. Photographs by Peter Frank Edwards.

 

Although JBF Award winner Sean Brock is a self-proclaimed bourbon buff, his innate Southern love of entertaining extends across the spirit spectrum. This punch is a mélange of the historic and the present-day South, updated from an antebellum militia recipe found by a friend of Brock’s at the South Carolina Historical Society. Mixing a sweet tea base with rum and brandy, this crowd-pleasing punch is a perfect expression of Southern hospitality.

 

Get the recipe here.

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On the Menu: Week of December 21

 

Here’s what’s coming up at the James Beard House and around the country:


Tuesday, December 22, 7:00 P.M.

Feast of the Seven Fishes

The Southern Italian tradition of the Feast of the Seven Fishes celebrates the Christmas holiday through a decadent dégustation of underwater fare. Join us as Puglia native and seafood savant Francesco Coli brings his acclaimed fish-forward cuisine to the Beard House, for a repast packed to the gills with seasonal luxury.

 

Thursday, December 31, 9:00 P.M

Ring In the New Year!

Ring in 2016 with good cheer and incredible food at our annual New Year’s Eve celebration. The teams from the International Culinary School at the Art Institutes have planned an extravagant menu high... Read more >

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The Future Chronicle, Part 5: UberEats to Provide Outsourced Digestion Service

 

As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here, and stay tuned for more dispatches from the mid-twenty-first century.

 
 

UberEats to Provide Outsourced Digestion Service

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An Illustrated Guide to Steak au Poivre Flambé

By Cakespy

 

James Beard's recipe for steak au poivre flambé finishes with a fiery flourish of flaming Cognac. This step is understandably intimidating for first-time flambé-ers, so we called on crackerjack culinary cartoonist CakeSpy to walk us through the process. Read through her tips, get the recipe, and impress your dinner guests!

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Test Your Eat-Q: Traditional Host Etiquette

'Tis the season to entertain, so brush up on proper host etiquette with this quiz before you break out the eggnog and gingerbread.

 

 

 

 

 

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Recipes: James Beard’s Very Special Steak Dinner

 

As one of the culinary world’s ultimate entertainers, James Beard knew a thing or two about setting a table for a crowd. With the holiday season right around the corner, we’re here to remind you that cooking an unforgettable dinner in only an hour truly is possible. Give Mr. Beard’s very special steak dinner a whirl—his combination of good planning and deft execution lets you sit down with your guests in a flash. 

 

The main event is James Beard's steak au poivre flambé, which gets a flaming bath in Cognac before being served sizzling and tender. Beard recommends buttery galette potatoes and bright haricots verts to round out the menu. Get the recipes here:

Galette Potatoes
... Read more >

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Eat This Word: Spoonbread

 

WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind." 

 ... Read more >

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At Home with the Kitchn’s Sara Kate Gillingham

Photo by Leela Cyd

 

In 2005 writer Sara Kate Gillingham took a deep breath, a leap of faith, and co-founded the Kitchn, a design-forward website that sought to inform and inspire every aspect of home cooking, from recipes to advice to renovations. Now, with a readership of over 17 million per month and a 2015 James Beard Award–winning cookbook under her belt, Gillingham certainly knows her way around a kitchen—both in her own home and through the lives of the many readers she connects with each day. Below, senior editor Elena North-Kelly catches up with the founding editor and avid cook to get her tips and insight on entertaining, including her most trusted recipes, indispensable tools, and levelheaded approach on gracefully handling any dinner party disaster.

 

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JBF: Many of us at JBF often turn to the Kitchn for tips on getting organized. Talk to us about the ideal prep timeline for host... Read more >

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