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Eye Candy: Beard House

by jbfauthor on November 19, 2009

foie gras lollipops Eric B. LeVine of Encore Catering served these cranberry dust–coated foie gras lollipops at the Beard House on Saturday, wielding one of the more unique serving vessels we've seen in a while. Take a look at more photos from the event here. (Photo by Tom Kirkman)

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MemorEATS: Douglas Rodriguez

by jbfauthor on November 19, 2009

"My first memory of eating something was a negative experience. I ordered a Spanish tortilla omelet when I was traveling in Spain with my family. I asked for ketchup and the waiter brought me diluted tomato paste, and my father made me eat the omelet with it. It tasted horrible." –JBF Award Winner Douglas Rodriguez, Alma de Cuba, Philadelphia; Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ; and OLA at the Sanctuary Hotel, Miami Beach, FL

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News Feed: November 19

by jbfauthor on November 19, 2009

Here's how to make pie crust the right way. (Hint: lay off the kneading.) [CHOW] The Shake Shack empire may expand to Beantown. [NYT] Don't confine your pumpkins to just pie this Thanksgiving. [Philadelphia Inquirer] These cookbooks are great to give and to receive. [TONY]

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Recipe: James Beard's Brussels Sprouts and Chestnuts

by jbfauthor on November 19, 2009

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Recipe: James Beard's Brussels Sprouts and Chestnuts

by jbfauthor on November 19, 2009

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Food Matters: Old Potatoes are New Again

by jbfauthor on November 18, 2009

potatoes What happens when you combine a stumbling economy with diners' unwavering adoration of the humble, starchy spud? You get cost-conscious chefs dusting off the quaint potato dishes of yore and giving them a contemporary spin. Tejal Rao reports on this new trend for the tuber.

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News Feed: November 18

by jbfauthor on November 18, 2009

These six wine books will stimulate your mind as well as your palate. [NYT] Los Angelenos, want to skip out on the marathon of cooking Thanksgiving this year? These local eateries will be open for the holiday. [LAT] JBF Award winner Marcus Samuelsson will cook at the first State Dinner of the Obama administration. [Obama Foodorama] Consider introducing these quirky sides into your Thanksgiving menu. [Atlantic] Three New York City Italian restaurants strive to redefine what the cuisine can be. [WSJ]

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Eat this Word: Bock

by jbfauthor on November 18, 2009

bockWHAT? Easter brew. According to The Beer Drinker's Bible, bock beers are associated with Easter and originated in Einbeck, Germany, in the 14th and 15th centuries. ("Bock," which means goat in German, may be a corruption of "beck.") Bocks are aged for at least one month. They're full-flavored, exhibit a malty sweetness, and may taste slightly of chocolate. The alcohol content of bock-style beer, about 7 percent, is relatively high. WHERE? Tom Perini's Beard House dinner WHEN? November 19, 2009 HOW? Shiner Bock Beer

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Recipe: Chocolate–Pumpkin Cake with Cinnamon Ganache

by jbfauthor on November 17, 2009

Chocolate–Pumpkin Cake with Cinnamon Ganache When we shared a lovely photo of a savory pumpkin soufflé yesterday, you guys went gaga over it, so we're delivering even more of what you crave with this warm, soulful cake recipe from Kaushik Chowdury of the JW Marriott Desert Ridge in Phoenix. We're certain that you'll find it irresistible. Just make sure you use pumpkin purée instead of sweetened pumpkin pie filling—otherwise you'll have a cloying cake on your hands.

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News Feed: November 17

by jbfauthor on November 17, 2009

The current recession has resulted in the highest number of insufficiently fed citizens since the federal government began tracking food consumption. [LAT] The enduring appeal of cookbooks [New Yorker] Seattle's Bastille sources from its own rooftop garden. [Seattle Times] Want to save bluefin tuna? Eat albacore. [NYT]

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