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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What's Happening at JBF LTD this Week

JBF LTDJBF LTD opens for its second week of business at Chelsea Market tomorrow. In addition our sold-out Passover Seder with Aaron Israel of Mile End, we've got daytime events with Gabrielle Hamilton, JBF Award–nominated blogger Kian Lam Kho, Marion Nestle, Michel Nischan, and more. You can view the full schedule here.

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On the Menu: April 17 through 23

On the Menu Here’s what’s happening at the Beard House next week: Sunday, April 17th, 6:00 P.M. Seventh Annual Tapas Challenge Back after a two-year hiatus, our tapas challenge has returned! Join the James Beard Foundation Greens when three of Nantucket’s top chefs face off in our annual tapas and wine pairing competition. After taking home the title in 2008, Tom Berry returns to defend his championship against two of Nantucket’s best chefs, Mike Lascola of American Seasons and Scott Osif of Galley Beach. Each chef will cook delicious dishes to pair with this year’s wines: Albariño, Grenache/Garnacha, and Syrah. The Greens will then judge each contestant’s pairings and decide the winner of this year’s tapa

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Rhubarb Recipes



We love rosy rhubarb for the energizing tartness it brings to sweets. Here are three dessert recipes that let these blushing stalks shine.

Strawberry–Rhubarb Crunch
Enjoy the classic springtime combination of strawberry and rhubarb in this simple dessert, which takes less than an hour to put together.

Oatmeal Biscuits with Maple, Strawberry, and Rhubarb
During her stint as pastry chef at Five & Ten in Athens, Georgia, Lynda Oosterhuis devised this refined take on the Southern favorite of biscuits and jam.

Coconut–Cardamon Rice Pudding with Rh... Read more >

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Interview with Rising Star Nominee Gabriel Rucker

Anna Mowry interviews James Beard Award–nominated Gabriel Rucker of Le Pigeon and Little Bird in Portland, Oregon

Nominated for the Rising Star of the Year Award for the fourth year in a row, Gabriel Rucker continues to be one of the gutsiest chefs in Portland, Oregon's thriving restaurant scene. Read on to see what he told us about his favorite local eateries and some memorable calamari.

JBF: You opened Little Bird a few months ago. What made you want to open a restaurant that serves more traditional bistro fare?

GR: It’s something that Portland needed, and we wanted to do another restaurant but something different from Le Pigeon. We also wanted to reach a broader crowd and we thought a bistro would do that.

JBF: How’s it going so far?

GR: We made the space about twice as big, hoping that the menu would attract more people. We’re located downtown, across fro

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Recipes: Meatball Madness

Spicy Pork Meatballs with Spicy Meat Sauce and Soft PolentaThe Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Though meatball madness may have officially peaked last year, at least according to our well borne-out 2010 food trend predictions, we still can't get enough of this classic comfort food. Here are a few of the meatball recipes we keep going back to: Michael White's Braised Sicilian Lamb Meatballs Pine nuts and raisins add a Sicilian touch to chef White's deeply satisfying meatballs.

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