Market Haul: March 29

turnips

It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipes from the Best of the Best: Jeremiah Tower's Mixed Vegetable Ragoût

Jeremiah Tower's recipe for mixed vegetable ragoût

 

Now that the food world is abuzz with reports of ramp sightings at farmers' markets, we know it won't be long before the rest of the season's bounty arrives, and when it does, we'll be making JBF Award winner Jeremiah Tower's vegetable medley, which sings with pure garden flavors. When preparing the dish, chef Tower uses a technique that he learned from Richard Olney: he methodically boils the ingredients separately, then progressively adds them to a simmering stock that's flavored with pearl onions and herbs, ensuring that every vegetable is cooked only for as long as it needs to be. Get the recipe here.

 

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JBF has recently released The James... Read more >

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Recipe: Guinea Hen Confit and Dumplings with Poached Egg

Recipe for Guinea Hen and Dumplings with Poached Egg

 

The Southern staple of chicken and dumplings gets a decadent upgrade in this recipe from Best Chef: Southeast nominee Joseph Lenn. The Blackberry Farm chef pairs delicate, handmade dumplings with fat-poached guinea hen, a small, flavorful bird that's related to and tastes like pheasant. If you can't find it, you can substitute free-range chicken. Get the recipe here

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Wine Wisdom: Extreme Wines

Vines planted on slopes along the Mosel River in Germany

 

When we dream of taking a jaunt to wine country, what usually springs to mind are idyllic scenes of graceful hills and orderly vines. But when Mother Nature has her say, the world of wine isn’t always so tidy and tranquil. Here are four examples of formidable winemaking, from harrowing harvests to plundering pests.

 

Vertiginous Vineyards

In areas of Germany’s Mosel region, Riesling vines are planted on 45-degree cliffs that loom over the river of the same name. Mechanical harvesting is impossible on such a dramatic incline, so workers have to strap on harnesses and rappel down the terraced slopes to gather grapes. But the tough landscape has its purpose: it provides the fruit with maximum exposure to the sun, essential for developing flavor and body in such a cool climate.

 

Hints of Lava

Steep vineyards are of lesser concern to vintners on Sic... Read more >

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Recipe: The Violet Hour's Hush and Wonder Cocktail

The Hush and Wonder cocktail from the Violet Hour in Chicago

 

This riff on the classic daiquiri from the Violet Hour, one of the nominated bars for our new Outstanding Bar Program award, uses a rinse, a trick for imparting a drink with just a hint of a particular ingredient. A small amount of Crème de Violette is swirled in the glass to coat its inner surface, enlivening the cocktail with a fresh and floral character. Get the recipe here.

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On the Menu: March 25 through March 30

James Beard House

 

Here’s what’s happening at the Beard House and beyond this week:

 

Sunday, March 25, 6:00 P.M.
Sunday Supper at Chelsea Market
Housed in a former biscuit factory, Manhattan’s Chelsea Market is now a bustling hub of epicurean shops and restaurants. For this annual Friends of James Beard Benefit, we invite some of the best chefs from New York City and around the country to prepare a lively family-style feast, which is held in the market’s lofty main hall.

 

Tuesday, March 27, 7:00 P.M.
Pensacola Celebration
In honor of Florida’s upcoming 500th anniversary, Pensacola’s top chefs have designed a menu that will feature modern interpretations of historical Florida recipes. In each dish, guests will taste the area’s rich culinary heritage,... Read more >

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