Eat This Word: Asian Pears

Asian Pear

 

WHAT? Sometimes called apple-pears, Asian pears are not, in fact, a cross between the two, but are rather the pear varieties that grow in China and Japan. (For the last century, we’ve grown them in the United States as well, mostly in the Northwest.) But Asian pears, though juicy like a pear, are apple-shaped and have the crispness of a good apple. In Japan, where they are known as nashi, they are a popular autumn dessert, served in neatly peeled slices. Asian pears come in various shades of russet and yellow, depending on the variety. They may be the ancestor of our more familiar Western pears.​

 

WHERE? Friends of James Beard Benefit Dinner in Walla, Walla, WA

 

WHEN? July 18, 2014 

 

HOW? Blue Cheese with Asian Pears 

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Eye Candy: Deviled Eggs with Lobster Bottarga

Deviled Eggs with Lobster Bottarga

 

Jason Weiner’s unpretentious, ingredient-focused cuisine shines at New York City's L&W Oyster Co., where Weiner serves spot-on clam-shack fare at lunch and an elegant seafood menu at dinner. At Almond, Weiner’s beloved Hamptons and NYC farm-to-table mecca, the chef’s bold, locally sourced takes on classic dishes anchor this rising hot spot. During his seafood-centric Beard House dinner, Weiner and his colleague David Belknap served these decadent deviled eggs with lobster bottarga during the reception. We're always fans of a good deviled egg (as was James Beard himself—he famously cited it as his one of this all-time favorite party foods), but the vibrant color and luxurious cured lobster roe made these canapés a delight for both the palate and the eyes. 

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberry Compote

 

Sweet corn is abundant in the summer months, and there's no reason to relegate it to the grill. For this Italian-inspired dessert, acclaimed pastry chef Karen DeMasco paired the creamy pudding with a tart blueberry compote and crunchy shortbread cookie. She recommends using the corn as soon as you bring it home from the market, when it'll still have its peak flavor and sweetness.

 

Get the recipe here. 

 

 

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What We're Reading: July 16, 2014

Aloe Vera

 

Aloe vera: sunburn remedy and thirst quencher? [ABC

 

Before you complain about slow service, check your cell phone use. [Eater

 

Would you like a wife with that? Couples in Hong Kong are getting married at McDonald's. [NY Daily News

 

New study shows that cinnamon might help in the fight against Parkinson's. [UK Daily Mail

 

Freedom of Information Act allows consumers to complain about ketchup packets and diet soda. [... Read more >

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Recipe Roundup: Oysters

 

Cold, briny oysters are an early summer treat. Enjoy them on the half shell, in an eye-opening shooter, and crisp-fried in cornmeal.

 

Chilled Oysters with Cucumber Water

Small, sweet Kumamoto oysters from the Pacific are perfect for this dish.


Oyster Shooters with Tomato, Lime, and Chiles
This bracing seafood shooter delivers a one-two punch of ginger and minced serrano chile.

 

Oysters with Crisp Shiitakes, Scallions, and Roasted Shiitake Mignonette
Adding roasted shiitakes to a simple mignonette transforms this simple starter.

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What We're Reading: July 15, 2014

Chocolates

 

The Lindt empire expands with the acquisition of Russell Stover. [NYT]  

 

'Agrihoods' are the latest trend in suburban living. [Smithsonian

 

A mysterious Canadian berry comes to Michigan. [NPR

 

How astronauts eat: the story of the space tortilla. [CNET

 

Trouble brews in the ketchup kingdom as a newcomer tries to unseat Heinz. [... Read more >

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Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup

 

Are your CSA boxes overflowing with zucchini? This light, refreshing soup from JBF director of house programming Izabela Wojcik is a great way to enjoy the summer squash. Try adding a dollop of sour cream or yogurt for extra tang, and you won't be disappointed.

 

Get the recipe here.

 

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JBF in the News: Expo Milano Previews

 

In 2015, for the first time in the history of world's fairs, Expo Milano will focus exclusively on food. As one of the leading organizers of America's participation, the James Beard Foundation will engage the expo's theme, "Feeding the Planet, Energy for Life," by creating an ambitious, interactive pavilion that will showcase the diversity and deliciousness of American food today, as well as our country’s leading role in feeding the planet in the future.

 

We'll be sharing more news about the USA Pavilion at Expo Milano this Wednesday, when simultaneous groundbreaking ceremonies will take place at the Expo site in Milan and at the Department of State in Washington, D.C. In the meantime, check out these two pieces of recent media coverage:

 

This video from Italian tourist station i-Italy features interviews with major event organizations, including the International Culinary Center's Dorothy Cann Hamilton, who is president of USA Pavilion. [... Read more >

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Test Your Eat-Q: Frozen Desserts

 

Nothing refreshes like a giant scoop of ice cream on a hot summer day. Take a crack at these questions on the stories behind some of our favorite frozen treats!

 

 

 

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What We're Reading: July 14, 2014

Cereal

 

After a disappointing fiscal year, General Mills plans a cereal revamp. [Bloomberg

 

An Oxford University rocket scientist invented a saucepan that will revolutionize cooking. [Telegraph

 

Hostess brings back the Chocodile; America rejoices. [... Read more >

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