Tastebud: Panna Cotta

panna cotta
Hailing from the Northern Italian regions of Val d’Aosta and Piedmont, classic panna cotta is a combination of sugar and cream or milk (or both!). True to its name (which is Italian for “cooked cream”), the dessert is made by heating the ivory base, adding gelatin (we prefer sheets over powder for the satiny texture they produce), pouring the mixture into round containers to set, and releasing the jelled result. Panna cotta pulls off a miraculous texture that’s both effortlessly light and mouth-caressingly rich.

In Gastronomy of Italy, Anna del Conte writes that while the dessert is occasionally flavored with peach eau-de-vie or paired with fresh fruit, the traditional, unadulterated version prevails throughout the boot. But Beard House chefs have broken the panna cotta mold: Dean James Max an

Comments (0)

Recipe: Scallop Ceviche

scallop ceviche Though summer doesn't arrive for another week, we've already begun to suffer the season's swelter. If you're looking for something to make for dinner that doesn't require turning your oven dials from the "off" position, try this tangy scallop ceviche from Ivy Stark of Dos Caminos. Like all ceviches, this one is "cooked" with lime juice instead of heat. (Technically, the acid denatures the proteins, resulting in seafood that's firm and opaque.)

Comments (0)

Eat This Word: Vacherin

The James Beard Foundation on vacherin

WHAT? A very dairy dessert. Several cow’s milk cheeses, both French and Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache. Some are made specifically for fondue; others are so soft they’re eaten with a spoon. To make matters even more confusing, the word is also used for a French meringue dessert. The dessert, it’s true, was named for the cheese, which it’s said to resemble. Rings of meringue are stacked on top of one another to form a basket, which is filled with fruit and ice cream, whipped cream, or crème chantilly, and then prettily decorated.

WHEN? Jean-Marc Boyer and Cedric Tovar's Beard House Dinner

WHERE? June 30, 2010

HOW? Strawberry Vacherin

Comments (0)

On the Menu: June 13 through June 19

Beard House Here’s what’s happening at the Beard House next week: Monday, June 14, 7:00 P.M. Willamette Wine Country Dinner Inspired by the restored Victorian home in which it is housed, the Painted Lady restaurant seamlessly melds timeless techniques with stunning modern flourishes. Join chef and co-owner Allen Routt and vintner Josh Bergström of Bergström Wines for an inspired menu showcasing the food and wines of Oregon’s Willamette Valley. Tuesday, June 15, 7:00 P.M. Seasoned in the South Described as “sacred ground for Southern foodies” by Bryan Miller in the New York Times, Crook’s Corner is a Chapel Hill institution known as the place t

Comments (0)

Recipe: Chamomile Panna Cotta

chamomile panna cotta This innocent dessert from Tiffany MacIsaac (who oversees sweets at Washington D.C.'s Birch & Barley) was one of our favorite bites at last year's Chefs & Champagne. The panna cotta is inflused with the stems and daisy-like blooms of chamomile, which has recently started showing up in bunches at farmers' markets. MacIsaac's souped-up version (pictured above) enlisted pecan granola, apricot foam, and blueberry compote—a tasty lesson in textural contrast. But the creamy and floral foundation is wonderful alone, and adds a romantic touch to an unfussy summer meal.

Comments (0)

Eye Candy: José Andrés and Co.

José Andrés with his crew James Beard Award–winning chef José Andrés and the chefs who steer his various restaurants pose for a group photo in the Beard House kitchen. The entire crew worked together to prepare a menu of Andrés's signature, forward-thinking Spanish cuisine, which was paired with Spanish wines and selections from the Glenlivet portfolio. Click here to see more photos from the evening.

Comments (0)

Ask a Chef: What Would You Eat for Your Last Meal on Earth?

"Cracklin' cornbread, crowder peas and pot liquor, pork roast, fried okra, panfried sweet potatoes, and mustard greens." –JBF Award Winner John Besh, Besh Restaurant Group, New Orleans

Comments (0)

Pages