Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Recipe: James Beard's Galette Pérougienne

BerriesTry this “wonderfully good” yeast dough-based dessert as the finale to an outdoor summer luncheon. James Beard felt it had “all the virtues of French country cooking – it is simple, inexpensive, and makes thoroughly delicious eating.” Enjoy it with crème fraîche and a combination of summer berries.

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Eat this Word: Croquettes

CroquettesWHAT? Dinner, recycled. Croquettes, originally a French term, were introduced into English cookery in the 18th century, Alan Davidson writes in his Oxford Dictionary of Food. The name comes from the French croquant, which means crunchy or crisp. Although the contents vary widely, croquettes are consistently small rounded shapes, ranging in size from a walnut to an egg, which are coated in egg and breadcrumbs and then fried, to a golden brown. Larousse writes that the filling of croquettes is a mixture of vegetables or cooked meats, usually leftover from another use, chopped fine and mixed with béchamel or brown sauce. Some of the most popular are chicken, ham, and salmon. Although in the United States, croquettes are associated, disparagingly, with '50s ladies' luncheons, their image is better elsewhere. Croquetas are eaten as sandwich fillings in Latin America and arancini, a form of Italian crocchetta, are beloved by Italian children.

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On the Menu: June 25th

cocktailsandcanapes Tomorrow at the Beard House we're welcoming some of New York City's hottest chefs for an intimate and delicious cocktail party. The selection of nibbles being passed sounds so good that we just can't help but share the mouthwatering menu. There's still room for minglers at this unique event, so reserve your spot now! Alexandra Guarnaschelli, Butter Restaurant Wild Mushroom Pizzas with Homemade Ricotta and Herb Pesto Sardine and Romesco Bruschetta Warm Brie Sandwiches with Truffle Oil and Sea Salt Peas with Bacon and Basil Akhtar Nawab, Elettaria Homemade Hot Dogs with Elettaria Mustard and Ketchup Tuna with Tapioca, Pickled Celery, and Sea Urchin Roasted Hampshire Pork Ribs with Lychee Purée and Garam Masala Jason Neroni, 10 Downing Ra

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Eye Candy: Beard House

Assorted sashimi

A plate of assorted sashimi—tuna, shrimp, salmon, bass, Spanish mackerel, and snapper—served by Yoshi Kousaka and Hiroko Shimbo.

May 11, 2009, The Beard House, NYC

(Photo by Philip Gross)

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Q & A: Alexandra Guarnaschelli

Alexandra GuarnaschelliOn Thursday night the Beard House will host Cocktails and Canapés, a casual party with hors d'oeuvre prepared by a team of fantastic New York chefs (not to mention some creative cocktails shaken up by master mixologist Junior Merino). Among them will be Butter's Alexandra Guarnaschelli, who cooked at our Awards Gala last year. Here's what she had to say about what she would eat for her last meal, lessons learned in the kitchen, and the importance of farmers. James Beard Foundation: What would you eat for your last meal on earth? Alexandra Guarnaschelli: A grilled cheese and tomato sandwich on whole wheat bread with bacon (cooked in duck fat) and fried potato skins. For dessert, a whole, fresh black truffle thinly sliced and drizzled with sherry vinegar, olive oil, and sea salt. JBF

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Recipe: James Beard's Cold Minted Pea Soup

MintThis wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.

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Recipe: James Beard's Cold Minted Pea Soup

MintThis wonderful soup highlights the fresh combination of peas and mint. It can be made with yogurt instead of cream if you prefer a tarter soup with fewer calories. Many people are surprised that the recipe calls for frozen peas, a convenience during the months when fresh peas are not available. It’s not unusual, though, when you recall that James Beard was a spokesperson for the Jolly Green Giant brand.

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Test Your Eat-Q: Frozen Desserts

Ice cream Summer officially arrived on Sunday, and we welcome the hot weather as an excuse to gorge on ice cream, sorbet, gelato... We can feel the brain freeze setting in already. Before you're seduced by the chirpy tune of a passing ice cream truck, take a stab at this question: Which of these educational programs is based in St. Louis, Missouri?
A. The Frozen Dessert Institute B. The Ice Cream Academy C. The College of Custard D. The Institute for Ice Cream
Find out if you guessed correctly and learn some other trivia about frozen treats.

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Eat this Word: S'mores

S'moreWHAT? Treats we can't get enough of. Classically, s'mores are made from Graham crackers, Hershey bars, and store-bought marshmallows. They are the darlings of Girl Scouts and campers everywhere. The name, of course, derives from eager campers asking for "some more." Over the course of the last decade, the snack has gotten the gourmet treatment at upscale restaurants like the French Laundry. A recipe from 27 Standard (now closed), posted on Epicurious.com, instructs cooks to make their own Graham crackers, marshmallows, malt sauce, and frozen cocoa mousse. Whew! Who has the energy to sing around the campfire after whipping that up? In contrast, a recipe in the 1927 Girl Scout handbook had just three ingredients, and the chocolate of choice in our summer camp days was Hershey's milk chocolate bars. Then there's the Luna™ S'mores bar, made of soy nuggets, brown rice syrup, and decaffeinated green tea extract. That version would probably please 19th-century diet reformer Sylvester G

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