With more and more chefs taking up the mantle of the locavore movement, we rarely find ourselves sitting down to a menu that doesn’t recognize the sources of its ingredients. These small-print acknowledgements often leave us wondering about the individuals who are responsible for getting those products from farm to table.
Thankfully, a new cookbook called Harvest to Heat
puts artisans and farmers front and center. Its recipes are not only attributed to the chefs who cook them, but also to the small-scale craftsmen who grow, raise, or craft the essential ingredients; every dish illustrates a mutual respect and collaboration between producer and chef.
Authors Darryl Estrine and Kelly Kochendorfer have also included captivating profiles on these behind-the-scenes craftsmen, many of whom work tirelessly to advance local- and national-scale causes when they aren’t doting on their products. Dave Hoyle of Creative Growers in Nori, Oregon, has introduced Naomi P
Whoopie pies. Whiskey. Recipes from Hogwarts. These are just a few of the subjects you can find in our burgeoning library of 2011 JBF Book Awards submissions. Got a cookbook or food-related tome that you think deserves consideration? The deadline for entries is December 15; click here to download the official entry form.
Welcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from Cara Eisenpress and Phoebe Lapine of Big Girls Small Kitchen. (You can read the guest post archives here.)
Traditional American food is not always easy to define, especially when you live in New York, where ethnic restaurants and New American cuisine arguably reign. At first we think of diner food—omelets and grilled cheese and French fries—but aren't those of French descent? Hamburgers and hotdogs, perhaps, but aren't those from Germany? On a recent trip to the Mississippi Delta, we wondered if we had struck a true sour
Fans of Top Chef
know Richard Blais for his hyper-modern technique and creative reinventing of classic cuisine. For tonight's unique event, the superstar chef will stay true to form, serving a menu of elegant dishes inspired by the haute hamburgers offered at his renowned Flip Burger Boutique. Here's the menu:
Scotch Eggs with Chorizo and Pimentón
Spanish Mackerel Tartare with Passion Fruit
Swedish Meatballs Chaud-Froid
Pairing: Champagne Henriot Brut Souverain
An Egg with Breakfast Flavors
Pairing: Trimbach Cuvée Frédéric Émile Riesling 2004
Spanish Mackerel Crudo with Fried Chicken and Sesame Seed Ice Cream
Pairing: Hubert Lamy Les Tremblots Puligny-Montrachet 2007
Border Spring Farms Lamb with Aromatic Yogurt and Kaffir Lime
In this stew-like dish from Menton's Colin Lynch
, sweet seafood is suspended in a rich beurre monté
, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.
Indulgence takes many forms, and for many food lovers, feasting on one of nature’s most delicious and elusive subterranean delicacies—winter truffles—is the ultimate. This month at the Beard House, Robert Deiaco of the glamorous Armani/Ristorante 5th Avenue will offer a gastronomic tribute to this exceptional fungus. Have a look at the menu:
Truffle-Flavored Potato and Mushroom Foam
Piedmont Goat Cheese Fondue and Truffle–Stuffed Crisp Polenta Shells
Milk-Fed Veal Tartare with Winter Truffles
Pairings: Champagne Taittinger Prestige Brut Rosé NV; Bruno Giacosa Brut Spumante 2004
Sautéed Sea Scallops with Thousand-Layered Potatoes and Norcia Black Truffles
Pairing: Alois Lageder Chardonnay 2007
Baby Artichoke Hearts with Porcini Carpaccio, Robiolina Cheese, and Tuscan White Truffles
Pairing: Campo al Mare Vermentino d