Eat this Word: Kuku Sabzi

WHAT? Iranian frittata. The herbs used to make kuku sabzi symbolize rebirth and the eggs fertility, which is why this Persian omelette is traditionally eaten at Noruz, Persian New Year. The herbs (sabzi), in fact, are key to the celebration; they are one of seven traditional items-symbolizing seven guardian angels—that are part of every table setting for the New Year's feast. According to Margaret Shaida's Legendary Cuisine of Persia, kuku sabzi is the most famous and popular of the many varieties of kuku (omelette). It can be eaten hot or at room temperature. Iranians cook one side of the omelette in a frying pan, then cut it into wedges before flipping each slice to brown. When done, the outside of the kuku should be a crispy bronze, the interior tender and green from generous handfuls of cilantro, dill, mint, chives, and other herbs. Chopped barberries (a sour red berry

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Eye Candy: Savory Madeleines

savory madeleines JBF Award Winner Georges Perrier and Nicholas Elmi—both of the acclaimed Le Bec-Fin in Philadelphia—served these delicious savory madeleines at their Beard House dinner last month. Click here to see more photos from the elegant menu. (And check out the madeleine recipe here).

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On the Menu: The Elements of Tofu

greens logo At tomorrow night's dinner for JBF Greens—our programming series for foodies under 40—guests will get a taste of the Japanese tradition of tofu. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry. Sake expert Kazuhide Yamazaki of Japan Prestige Sake International will pair a delectable sake with each course, and guests will also enjoy Stella Artois, Leffe, and Hoegaarden beers. Tickets are a steal at $55, so call 212-627-2308 or 1-800-36-BEARD to reserve your seat. View the full menu after the jump. Hors d'Oeuvre Warm Soy Milk Freshly Made Scooped Warm Tofu, Served with Wari Joyu Freshly Made Scooped Chilled Tofu, Served with Sea Salt Stella Artois, Leffe, and Hoegaarden Sake: Sawanoi Ginjo Dinner Zensai

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Eye Candy: Vermicelli Panna Cotta

panna cotta For his dessert course, Kuldeep Singh of Origin India Restaurant served this vermicelli panna, topped with a layer of alphonso mango jelly. Click here to see more photos from his modern Indian Beard House dinner.

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On the Menu: March 14 through March 20

on-the-menu-eileen-miller Here’s what’s happening at the Beard House and around the country next week: Monday, March 15 7:00 P.M. A Schmaltz to Remember Even if you don’t know your derma from your deckle, this celebration of delicatessen delights will not disappoint—and you won’t go home hungry. Save the Deli author David Sax, along with deli maven Gail Simmons, has assembled a team of talented chefs to transform once-pervasive deli classics into creative, contemporary cuisine. Eat. Eat! Tuesday, March 16, 6:30 P.M. The Elements of Tofu We’re learning about the Japanese art of tofu making at this special JBF Greens dinner. Chef Hiroki Abe of EN Japanese Brasserie will create a five-course seated tasting menu that showcases the many forms of fresh tofu and its rich history and artistry i

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News Feed: March 12

sheet-pans Eating by breathing. [Boston Herald] Would you eat horse? [Slash] How about raccoon? [Atlantic] Th

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Reel Food: Michael Voltaggio Talks Pigeon Pastrami

In a month full of deli delectables at the Beard House, Michael Voltaggio's interpretation of a pastrami sandwich could be the cleverest. In the video after the jump, the Top Chef winner describes the inspiration behind the dish and its components (make sure your computer's volume is up; the multitasking chef had our Kitchen Aid churning during this interview): Here's a look at the final plated dish:

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On the Menu: Modern Japanese

Akira Back A professional snowboarder in an earlier life, Akira Back cooks with an adventurous spirit at the swanky Yellowtail Japanese Restaurant in Las Vegas. (His training with Nobu Matsuhisa and Masaharu Morimoto gives him a pretty serious edge, too.) Chef Back will be in the Beard House kitchen this Saturday, where he will serve a dinner of traditional ingredients fused with inventive technique. Check out the menu below: Whitefish Carpaccio with Micro-Cilantro, Lime Air, and Kochujang Smoked Octopus with Edamame Coulis and White Truffle–Sesame Oil Sonoma Valley Foie Gras with Kumamoto Oyster and Korean Pear–Acacia Honey Broiled Miso Atlantic Cod with Pickled Shimeji Mushrooms, Soybean Sprouts, and Yuzu–Sake Foam Braised Kobe Beef Short Ribs with Fingerling Potatoes, Baby Carrots, and Quail Egg Green Tea Heaven > Green Tea Sponge Cake with Green Tea Ice

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