Eat This Word: Tourtières

WHAT? French pastry. As is so often the case with French words, tourtière means something slightly different in France than it does in French Canada. In Paris the word tourtière is obscure. It refers to a generic meat pie (sometimes also called a tourte) in a pastry crust that's baked in a mold called a tourtière. (Like tagine, terrine, and tian, the name of the dish comes from the name of the vessel in which it is cooked.) In Montréal, tourtière refers to a specific meat pie, usually ground pork, that's seasoned with cinnamon and clove and baked in a lard crust. It is traditional at Christmas, but it is eaten throughout the year. There are regional variations, such as the tourtières made along the Saguenay River that are filled with potatoes, onions, and cubed meat. Whereas in France it's unlikely to find someone who has ever had a tourtière, in French Canada, just about everyone has probably had one within the last year.

 

WHERE? Chuckwagon Raconteur

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What We're Reading: December 31, 2014

 

Why do Midwesterners eat pork and sauerkraut on New Year’s? A look into regional lucky foods and their origins. [Serious Eats

 

Keep your New Year’s Champagne bubbly for up to a week thanks to a new preservation system. [Fork in the Road

 

Airports are revamping their dining options with farm-to-table fare. [NYT

 

The FDA and EPA raise concerns about nanosilver in our food. [Civi... Read more >

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Eye Candy: Shiitake Flatbread with Fontina, Vidalia Onions, and Thyme

flatbread with shiitake mushrooms

 

Thirty-five years ago, Michael McCarty opened his eponymous restaurant in Santa Monica and put Southern California cooking on the map. The pioneering farm-to-table restaurant and its New York counterpart, which celebrated its 25th anniversary in November, launched the careers of chefs like Jonathan Waxman, Mark Peel, and Ken Frank and fundamentally influenced the country’s culinary evolution. To fête the combined anniversaries, Michael McCarty and his team prepared a lavish Beard House feast. During the reception hour, guests snacked on tasty treats such as this shiitake flatbread with fontina, vidalia onions, and thyme. Delicate yet packing a feisty umami punch, this canapé went fast—and had Beard House diners yearning for more.

 

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The In Crowd at Dessert High

A writer, illustrator, baker, and self-proclaimed "dessert detective," Jessie Oleson Moore is the mind behind the delightful CakeSpy, an award–winning blog dedicated to everything sweet and sugary. For our final post of this month's dessert coverage, we asked Moore to dream up a scene filled with her signature anthropomorphized sweets.

 

The result? Lunchtime at Desserts High, where dainty macarons rule the school and half-eaten cookies belong to the yearbook club. (Click here for full-sized artwork.)

 

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What We're Reading: December 30, 2014

 

Can American cuisine be defined by Southern cooking? [Yahoo! Food

 

Ladies are leading the new wave of global whiskey love. [NPR

 

Bring on the PB&Js: new technology offers a possible cure for peanut allergies. [Yahoo! Finance

 

Get your Shackstock now, because Shake Shack is going public. [NYT

 

Earn those New Year’s resolutions by indulging in a few of these over-the-top dishes before the ball drops. [... Read more >

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What We're Reading: December 29, 2014

 

Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF

 

The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune

 

Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT

 

MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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Awards Watch: Online Voting Ends December 31!

Nancy Silverton at the 2014 James Beard Awards

 

The clock is ticking: you only have three more days to tell us who you think should be nominated for a JBF Restaurant or Chef Award. Just register, log in, and submit a suggestion for any number of our 21 categories, including Outstanding Chef, Rising Star Chef of the Year, regional chefs, and our brand new Outstanding Baker award. Winners will be announced at the Lyric Opera of Chicago on May 4, 2015.

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Test Your Eat-Q: Fad Diets

Fad diets are far from a recent trend. Test your knowledge of historic food dos and don'ts with the questions below!

 

 

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On the Menu: Week of December 29

 

Here's what's coming up at the James Beard House and around the country:

 

Wednesday, December 31, 7:00 P.M.
Chuckwagon Raconteur
What better way to ring in the new year than with an incredible meal at the James Beard House? Welcome 2015 while dining on an extravagant, festive menu created by winner of The Next Food Network Star and Colorado chef Lenny McNab.

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Expo Milano: USA Pavilion Gets Floors

 

As we’ve been reporting for several weeks now, we’re leading the conception and buildout of the USA Pavilion at Expo Milano 2015, the first world’s fair to focus exclusively on food. For a visual timeline of the future pavilion's progress, take a look at this photo gallery. We just finished installing thousands of feet of wooden flooring—recycled from the former Coney Island boardwalk!

 

Be sure to also check out the official USA Pavilion blog for news about next year's programming and exhibits, upcoming USA Pavilion and Expo–related events, a... Read more >

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