Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble
Its moniker may be the "pie plant", but rhubarb shouldn't always be destined for crust. When Ryan Bartlow of Frankies Spuntino 570 cooked at the Beard House last month, he served this relaxed and rustic dessert of poached rhubarb topped with buttery walnut crumble and the restaurant's signature ricotta. Bartlow mellows the rhubarb's tartness by cooking it in a blend of port, sugar, vanilla pods, and a pinch of whole black peppercorns. Naturally, the recipe is inspired by his mother's strawberry–rhubarb pie.
... Read more >
Daily Digest: June 4, 2013
Michael Cimarusti's tips for preparing lobster. [LAT]
The history of the Big Gulp. [Smithsonian]
New findings suggest that the French owe their wine culture to Italy. [Business Insider]
Spanish beer commercial criticized for "careless" depiction of paella. [Time]
Fossilized teeth offer clues about ancient human diets. [NPR]... Read more >
Daily Digest: June 3, 2013
Make your own gin—no bathtub required. [WP]
A third of British schoolchildren believe cheese grows on trees. [Telegraph]
Hepatitis A outbreak linked to frozen fruit mix. [CNN]
Your next bottle of wine could have nutritional values on its label. [NYDN]
... Read more >
JBF on the Air: Andrew Zimmern
What's on television personality Andrew Zimmern's mind? Find out on last week's episode of Taste Matters as he chats with JBF's Mitchell Davis about travel, taste, and gastronomy. Andrew Zimmern is the co-creator, host, and consulting producer of the Travel Channel's Bizarre Foods. A multiple JBF Award winner and the honoree at this year's Chefs & Champagne New York, Andrew discusses how small, remote pockets of the world have changed his perspective on culture and humanity, why he thinks walnuts are the most disgusting thing to eat, and the importance of travel. Listen below:
Giveaway: SousVide Supreme Demi
It’s no secret that the chasm that separates professional chefs from hobby cooks has narrowed in recent years, thanks to chefs who happily disclose their recipes and techniques in cookbooks, as well as to the growing can-do attitude in home kitchens.
For one of our readers, that gap is about to get even slimmer.
SousVide Supreme, a valued James Beard House purveyor, is the maker of precise, all-in-one sous-vide water ovens. Used by Heston Blumenthal, Richard Blais, and guest chefs in the James Beard House kitchen, these state-of-the-art machines remove the guesswork from cooking, delivering mouthwatering steaks, vibrant vegetables, or moist seafood with every use.
This week we’re giving away a SousVide Supreme Demi... Read more >
On the Menu: Week of June 2
Here's what happening at the James Beard House and beyond next week:
Sunday, June 2, 7:00 P.M.
Friends of James Beard Benefit: Nantucket, MA
Salt air. Raw, briny oysters. Crisp, chilled wine. There’s no better way to usher in the summer season than with an elegant seaside meal on New England’s quaint Nantucket Island. For this special Friends of James Beard Benefit, host chef Erin Zircher and her colleagues have crafted a menu as lovely and refreshing as the ocean vista itself.
Monday, June 3, 7:00 P.M.
For a tiny restaurant, O Ya pulls in big praise. It topped Frank Bruni’s list of America’s best new restaurants in 2008, while chef Tim Cushman received our Best Chef: Northeast award last year. T... Read more >
Bocuse d'Or USA Now Accepting Applications for 2015 Competition
Think you have what it takes to represent America at the world's most prestigious culinary competition? The Bocuse d'Or USA Foundation is now taking applications for a coveted spot on Team USA, which will go on to compete at the next Bocuse d'Or in Lyon, France in 2015. The entry period ends June 30.
Led by our friends Daniel Boulud, Thomas Keller, and Jerome Bocuse, the foundation will invite eight applicants to audition for the team this fall, with two possible outcomes: one competitor, along with his or her commis, may be chosen to advance directly to Lyon, or the directors could select four finalists to compete in a national competition in 2014. In the latter scenario, the winner of the national contest will go on to represent the United States at the Bocuse d'Or.... Read more >
Daily Digest: May 30, 2013
Consumers Union urges Trader Joe's to stop selling meat raised with antibiotics. [Chicago Tribune]
Here's a robot that knows when to pour you a beer. [CBS News]
Venezuela faces a potential shortage of holy wine. [Time]
Spanish scientists recommend drinking a beer after exercise. [Washington Times]
A Cal... Read more >
Daily Digest: May 29, 2013
Quiz: where do various steak cuts come from? [HuffPo]
Mimi Sheraton recalls her ten most memorable meals. [Smithsonian]
Chinese company purchases Smithfield for $4.7 billion. [NYT]
20 facts about beer. [Discover]
Does Canadian currency smell like maple syrup? [NPR]
... Read more >
Recipe: Tarte Tropézienne with Strawberries and Pistachios
If you want to serve a dessert that will turn heads, take the time to prepare Meredith Tomason's stunning version of tarte Tropézienne, a classic pastry of the French Riviera. Tomason slathers a burnished wheel of brioche with creamy, orange blossom–scented custard, then bejewels the filling with juicy strawberries and fragrant pistachios.
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