Recipe: Big Island Salt Cod Croquettes with Red Chimichurri
We love these salt cod croquettes from our friend George Mavrothalassitis of Chef Mavro in Honolulu. He puts a Hawaiian spin on the accompanying chimichurri (traditionally a Argentine sauce made with parsley, garlic, olive oil, and red pepper flakes) by adding a native chile pepper. Small red Thai or Asian chile peppers will produce the same result.
Ask a Chef: Gina DePalma
JBF Award–winning pastry chef Gina DePalma certainly has a way with flavor, be it bold or subtle. We asked her for the best combinations—check them out here.
On the Menu: Food Meets Fashion
Diners at Saturday night's New York City Wine and Food Festival event will witness a huge first: Acclaimed American designer and accomplished cook Zac Posen will set aside the muslin and pick up the sauté pan. The Food Network's Giada De Laurentiis and JBF Award winner Marcus Samuelsson will join him in the kitchen, and the trio will prepare an eclectic fall menu. Here's a look at what they'll serve:
Hors d’Oeuvre
Giada
Butternut Squash Soup with Fontina–Sage Croutons
Cheese-Stuffed Dates with Prosciutto
Zac
Purple Peruvian Potatoes with Crème Fraîche, Chives, and Caviar
Basil-Baked Yellowtail in Rice Paper
Marcus
Gravlax on Crisp Bread
Herring with Trout Roe
Dinner
Zac
F
News Feed: October 7
A Gourmet contributor looks back [GrubstreetNY] Another David Chang profile [Washington Post] Does posting calories make a difference? [NY Times]Jobs We Love: Jenn Smith
Think long-distance running isn't relevant to running a food and wine business? Think again. Jenn Smith, general manager of the Astor Center, believes that our backgrounds, whatever they may be, can positively impact our job performances in the present. Read about her life as the woman behind one of New York City's premiere culinary centers here.
Eye Candy: Peanut Butter–Bacon Pie
Gourmet's frozen peanut butter mousse and candied bacon pie, made by Cia Glover. Although our office birthdays usually call for Amy’s pink cake, in light of recent events, we searched recent issues of Gourmet for a more fitting treat in honor of VP Mitchell Davis’s birthday. The result was this deliciously (not too) sweet, salty, and crunchy frozen peanut butter and candied bacon pie. Recreate our simple homage to Gourmet at home.
On the Menu: The Modern’s Alsatian Oktoberfest
The streets of Munich may no longer be flooded with beer and revelers, but Oktoberfest will have a reprise at the Beard House this Friday, featuring the refined Alsatian cuisine of Gabriel Kreuther and a range of hearty brews. Here's a preview of the menu:
Hors d’Oeuvre
Liverwurst Toasts
Tarte Flambé
Beef Tartare with Quail Eggs
Mushroom Tartlets
Crispy Shrimp
Tuna Tartare
Dinner
Baekoffe Terrine with Potato Salad
Roasted Foie Gras with Beerewake Fruit Chutney and Brown Beer Reduction
Horseradish-Crusted Scottish Salmon with Cabbage and Riesling Sauce
Alsatian Country Sausage with Caramelized Turnips
Madeira-Braised Short Ribs with Spaetzle
Baba au Kirsch
To view the full menu with all artisanal beer pairings, click
News Feed: October 6
Michael Ruhlman is the expert in residence at Chowhound this week [Chowhound] More discussion on the folding of Gourmet [NYT] A guide to what's in season and what do with it [LAT] Searching for a tastier yogurt [Slate] What will happen to traditional mooncakes as China continues to modernize? [Atlantic]Recipe: Lemon Cheese
Tangy and tart, this spreadable lemon-scented cheese is a great topping for crackers and toast. It also pairs nicely with beets or, as chef Kirsten Dixon prefers, a tomato–basil bisque.
On the Menu: Dinner with Alain Ducasse
Our first New York City Wine and Food Festival event is headlined by luminary French chef Alain Ducasse. He'll be joined by Adour's Joel Dennis and Benoit Bistro's Pierre Schaedelin in the Beard House kitchen, where the trio will prepare the ultimate dégustation of la grande cuisine française. Feast your eyes on the menu below:
Hors d’Oeuvre
Miniature Tarte Flambé
Herb and Ricotta Barbajuan
Gougères Mornay
Head Cheese
Jumbo Lump Crab with Celeriac and Apple Rémoulade
Citrus-Marinated Hamachi with Celery Hearts and Radishes
Wagyu Beef Tartare Canapés
Dinner
Foie Gras and Quince Terrine with Quince Marmalade and Gelée and Country Toast
Pumpkin Velouté with Golden Crouton
Steamed Halibut with Porcini Tarte Tatin
Roasted Pennsylvania Squab with Glazed Turnips and Sauce Salmis
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