The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking
For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking.
If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends adding these basic pots to your kitchen battery:
Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets.
Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph po
News Feed: November 4
Sam Kass, personal chef to the Obamas, is also active in shaping the administration's health and nutrition policies [NYT] Russ Parsons offers his thoughts on the folding of Gourmet [LAT] Charged with making Thanksgiving dinner for the first time? Here are some recipes for beginners [CHOW] A plea for more grown-up kids' menus [Boston Globe]On the Menu: Ana Sortun Spices Things Up
Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu:
Hors d’Oeuvre
Artichoke Spanakopita with Za’atar
Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt
Lentil Sliders with Cumin, Coriander, and Pickled Eggplants
Berkshire Pork Belly au 9 Poivres with Muscovado Caramel
Butternut Squash Falafel with Black Garlic and Sesame
Dinner
Amuse Bouche Duo > Roasted Chicken Croquette with
Giveaway: Spiegelau Digestif Stemware
A wine is only as good as the glass it's served in, and we want to help you get the most enjoyment out of the final sips of your meal. We've got a box of six Spiegelau Authentis digestif glasses for your imbibing pleasure, as well as an official JBF tote bag in which you can carry them home. For a chance to win this fine stemware, tell us your favorite digestif or dessert wine. The tenth commenter gets the goods.*
*Winner must be able to pick up the prize at our offices in New York City.
News Feed: November 3
Rumors about Top Chef Masters contestants are already swirling [Eater] Tasty Thanksgiving recipes from the Los Angeles Times test kitchen [LAT] Urban centers typically don't produce great wine, but Vienna is an exception to the rule [NYT] CHOW spotlights the individuals who have helped to launch the biggest food trends of the past five years [CHOW]Eye Candy: Beard House
A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here.
Interested in volunteering? Click here to read about our volunteer opportunities and download an application.
(Photo by Tom Kirkman)
Recipe Contest for NYC Public Schools
Anyone who has a little eater in their life knows it’s challenging to instill them with an appreciation for a healthy meal. It takes a bit of talent and ingenuity to make some green beans appear more finger-licking-good than a carton of french fries.
Think you’re up to the task? We're teaming up with the New York Coalition for Healthy School Food, the NYC Office of SchoolFood, and Candle Café/79 to develop healthy, plant-based, and meatless entrées to be served at NYC public school lunches. If you're a restaurant chef and would like to participate, send a recipe to info@healthyschoolfood.org by November 30. All qualifying entries will be judged by a panel of food experts and discriminating students at the James Beard House, and the winning recipes will be made available to all New York City public schools early next year. Our ultimate goal is to see system-wide inclusion of plant-based
JBF News: Win DBGB Sausages and Beer
One of the most enthusiastically received restaurants to open this year, Daniel Boulud’s DBGB anchors hearty brasserie cuisine within the edgy spirit of New York’s Lower East Side. With a menu that encourages sharing, an energetic ambiance, and the seemingly infinite beer selection, it’s the perfect venue for a large and lively get-together.
And now, as part of our online auction, you can win the ultimate DBGB fête! The winning bidder will enjoy an unforgettable evening with 13 friends at the restaurant’s private Kitchen Table, complete with a three-course dinner featuring delicious housemade sausages and sommelier-selected craft beers. Click here to view all the package details.
News Feed: November 2
A look back on the most notable cookbooks released in October [EMD] An artisan coffee truck serves gourmet brew and pastries to happy Philadelphians [Philadelphia Inquirer] Comfort food according to Thomas Keller [SF Gate] What to do with your leftover Halloween candy [Serious Eats]Recipe: Scallops with Apple Gastrique
This perfectly balanced scallop dish, which also features beets and Brussels sprouts, was served at Leo Bushey's Beard House dinner. You can use just one variety of beet if you wish, but the contrasting colors make for greater visual impact.
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