Market Haul: August 27, 2012

 

The bag of crisp, pale-yellow Ginger Gold apples in our CSA box this week gave us our first glimpse of the fall harvest to come, but we're not quite ready to say goodbye to summer yet. Here are some of the warm-weather dishes we intend to enjoy while we still can.

 

The Haul: Green beans, arugula, long green peppers, Sungold tomatoes (not pictured), red tomatoes, orange watermelon, Ginger Gold apples, peaches

 

​The Menu Ideas: 

 

A Perfect Bacon, Lettuce, and Tomato Sandwich [JBF]

Don't let tomato season go by without having at least one of these. A day.

 

​Watermelon-Lime Agua Fresca [The Kitchn]​

This refreshing summer sipp... Read more >

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Test Your Eat-Q: International Cuisine

Chances are you can pinpoint Denmark, New Zealand, or South Africa on a map, but could you name each country's national dish? We put together the following matching quiz to see how well you know international cuisine.

 

1. South Africa

 

2. El Salvador

 

3. Malaysia

 

4. Yemen

 

5. Ireland

 

6. Macao

 

7. Bangladesh

 

8. Denmark

 

9. Belarus

 

10. New Zealand

 

 

A: Saltah, a meat stew with fenugreek froth and a tomato-chili salsa, often served with flatbread

 

B: Minchee, minced beef or pork flavored with molasses and soy sauce, often topped with a fried egg

 

C: Frikadeller, flat, pan-fried meatballs, often served with potatoes and gravy and cooked red cabbage

 

D: Bobotie, a spicy minced meat casserole baked with an eggy topping 

 

E: Bacon and egg pie, a crust-covered savory pie eaten both hot and cold... Read more >

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Robert Tréboux, 1924–2012

 

The James Beard Foundation is saddened by the loss of Robert Tréboux, owner of Le Veau d'Or and an influential New York restaurateur. With a hospitality career that began in the 1940s and continued to the present, Tréboux opened, operated, and worked in several Manhattan institutions, including La Pavillon, Le Manoir, and La Rotisserie Française. His venerable Upper East Side bistro, Le Veau d'Or, won a James Beard America's Classic Award in 2011. In honor of his life and his legendary role in New York City dining, we're sharing James Oseland's profile of Le Veau d'Or from last year's James Beard Awards program, as well as a video about the restaurant that was produced for and shown at the ceremony.

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The diminutive French bistro Le Veau d’Or in Midtown Manhattan is a time capsule. There’s the classic French fare, straight out of Escoffier; the formal but clubby decor, all beveled glass and polished mahogany; and the amiable owner, Monsieur T... Read more >

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Ask a Chef: Tory Miller, Where Should We Eat in the Madison Area?

 

We asked 2012 Best Chef: Midwest winner Tory Miller of L’Etoile in Madison, Wisconsin, for his top restaurant picks in the Badger State's food hub.

 

Late-Night Dining

Natt Spil

“No sign on the door, local DJs every night, wood-fired pizzas, and great bartenders—everything you need after a long shift.”

 

Quintessential Wisconsin Cooking

Culver’s

“Go for the frozen custard, cheese curds, and butter burgers. When you say Culver’s, you’ve said it all.”

 

Family Dinner

Ha Long Bay

“Every Monday I go here with my son, Remy, for a taste of Vietnamese, Lao, and Thai cuisines. My order goes like this: AP10, PH8, LS7.”

 

Date Night

Tornado Club

“An old-school steakhouse with delicious food and classic ser... Read more >

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Recipe: Banana Pudding Panna Cotta

 

When Daniel Doyle and Katelyn Selin of Charleston's Poogan's Porch set out to produce a refined take on banana pudding, they started by tinkering with a standard panna cotta recipe. They boosted the richness of the base by adding cream cheese, then blended it with sliced bananas that were cooked in earthy brown sugar, butter, and bourbon. After several hours of chilling, the team completed their modern interpretation with garnishes of white chocolate foam and banana bread dust. At home, you can simply serve the pudding with vanilla wafer cookies or shortbread for your own version of this reimagined Southern favorite. 

 

Get the recipe here. 

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