On the Menu: April 24 through April 30

Beard House dining room Here's what's going on next week at the Beard House: Tuesday, April 26, 7:00 P.M. Cherry Blossom Celebration Fleeting and breathtaking, the springtime arrival of cherry blossoms is a cherished event in Japanese culture. For the Beard House’s annual celebration of this natural phenomenon, returning chef Brandon Kida will prepare an exquisite menu paired with Annie Turso’s stellar wine selections. Wednesday, April 27, 12:00 P.M. Enlightened Eaters: Sloane Miller, Allergic Girl Sloane Miller is founder and President of Allergic Girl Resources, Inc., a consultancy devoted

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Recipes: Spring Lamb

Lamb Asparagus RotiniMing Tsai's green peppercorn–crusted lamb with asparagus and rotini

Whether you're still looking for your Easter-table centerpiece or just want to celebrate spring, here are three test-driven lamb dishes that our recipe tester loved. Citrus and Rose–Crusted Lamb Loin We love the sweet and floral crust on this dish from Daniel Fox of the Madison Club. If you plan to use the optional rose water, be sure to do so sparingly—a little goes a long way. Green Peppercorn Lamb with Asparagus and Rotini Ming Tsai’s simple one-wok wonder is the perfect si

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Eye Candy: Aaron Israel's Passover Menu

When Mile End's Aaron Israel cooked at our pop-up restaurant, JBF LTD, on the second night of Passover, he presented a contemporary menu of delectable dishes inspired by the traditional Seder plate—even the gefilte fish was a hit with the crowd! For his interpretation of karpas, he served these fried sweetbreads with cucumbers, requisite curly parsley, and salted lemon. See more photos of our batampte Passover Seder.

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Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.

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Eat this Word: Pot-au-Feu

pot-au-feuWHAT? A "pot on the fire." Much more than the earthenware or cast-iron pot it is cooked in, pot-au-feu refers to a hearty, family-style French dish of meat (usually beef or chicken, with the addition of marrow bones, veal, pork, or mutton) and vegetables (traditionally carrots, turnips, celery, onions, and leeks) that is slowly cooked in water or consommé. The rich and meaty broth that results is served with croutons or pasta as a first course, followed by a main course of the meat and vegetables, which is accompanied by mustard or horseradish and cornichons. WHERE? Ray Garcia's Beard House dinner WHEN? April 22, 2011 HOW? McGrath Family Farms Spring Harvest Pot-au-Feu with Morels and Rutabaga

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Recipe: Goat Cheese Panna Cotta with Grand Marnier-Soaked Strawberries

Alan Wong's Goat Cheese Panna Cotta If you’ve never made panna cotta, which is a low-maintenance but crowd-pleasing dessert, here’s a version from Hawaiian chef Alan Wong that will inspire you to whip out those ramekins and get to work. Chef Wong adds tangy chèvre to cut the creaminess, then brightens the dessert with Grand Marnier–soaked strawberries and a sprinkling of shiso, a Japanese member of the mint family. Feel free to play around with the accompaniments: goat’s milk caramel, fruit coulis, or wildflower honey would also be delicious. Get the recipe here.

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Recipe: Scallops with Spring Pea and Grana Padano Purée

Scallops with Spring Pea and Grana Padano Purée We’re looking forward to using the first crop of peas in this lovely dish from Piero Premoli of Atlanta’s Pricci. He blends the springtime spheres with nutty Grana Padano cheese to make a tasty complement to marjoram-seasoned scallops. Get the recipe here.

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