Eat This Word: Hoecake

Hoe Cakes

Johnnycakes, ashcakes, battercakes, corn cakes, cornpone, jurney cakes, jonakin, jonikins, Shawnee cakes, and hoecakes (or hoe cakes) are all regional variations of flatbreads made with cornmeal, water, and salt. Since Native Americans showed the Pilgrims how to cook with corn, they are also most likely to have taught them how to make these precursors of our modern-day pancake. Hoe cakes were, as Culinaria United States notes, “supposedly created by slaves who cooked ‘journey’ cake batter on their hoes under the hot sun while working in the fields.” The original three-ingredient recipe has evolved during the last 400 years, and eggs, oil, butter, and even baking powder are now standard in most recipes. You can of course opt for a mix, but Aunt Jemima prefers wheat to cornmeal. Whichever recipe you use, the frying pan has become the cooking utensil of preference.

 

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Recipe: A Perfect Bacon, Lettuce, and Tomato Sandwich

A Perfect Bacon, Lettuce, and Tomato Sandwich

 

August is National Sandwich Month, so our programming here at Delights & Prejudices is switching to all things sammy.

 

To kick off our theme, we're reaching into the JBF Book Award archive for a sandwich from 2009's Cookbook of the Year, Fat, by chef, food stylist, and fat advocate Jennifer McLagan. Supported by common sense and science, McLagan comes to the defense of an often maligned ingredient, arguing that fat is an indispensable nutrient and flavor enhancer. The book features recipes that cleverly employ oil, butter, or animal fats, such as her Perfect Bacon, Lettuce, and Tomato Sandwich, which is slathered with a bacon fat–enriched mayonnaise.

 ... Read more >

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What We're Reading: August 4, 2014

Sundae

 

Dominique Ansel is at it again with a canned ice cream sundae. [Grub Street

 

It's a boat, it's a food truck, it's Nauti Foods! [Washington City Paper

 

José Andrés shares his top watermelon recipes for perfect summer treats. [National Geographic

 

South Korean activists send a sweet peace offering to North Korean factory workers. [Food Beast

 

The lowdown on heirloom tomatoes. [... Read more >

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Happy Hour: The Vermouth Cassis Cocktail

Vermouth Cassis cocktail, courtesy of the James Beard Foundation

 

"An ideal summer drink" according to James Beard, this fetching cocktail is anchored in French vermouth and club soda, with a whisper of crème de cassis to balance the bitter fortified wine. The next time you're in the mood for an Americano (Campari, sweet vermouth, club soda), take the Vermouth Cassis for a spin.

 

Get the recipe.

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Sustainability Matters: August 1, 2014

 

A French supermarket chain aims to cut food waste by making “ugly” fruits and vegetables fashionable—and it’s working. [Grist]

 

Representative Rosa DeLaura has introduced a sugar-sweetened beverages tax act, known as the SWEET Act, in an effort to decrease soda consumption and raise funds for programs to combat diet-related disease. [Food Politics]

 

General Mills has released a new set of climate policies to cut emissions and reduce deforestation. [Mother Jones]

 

2014 could be the driest year in almost a century for California. Some scientists believe the drought could last for a decade or more, wreaki... Read more >

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On the Menu: Week of August 4

Wine Glasses

 

Monday, August 4, 6:00 P.M 
Friends of James Beard Benefit Dinner: New Orleans 
If you’re interested in hosting a benefit or would like to learn more, please contact Diane Harris Brown at dhbrown@jamesbeard.org or 212.627.1128. Proceeds support the Foundation’s scholarships and culinary programs.

 

Monday, August 4, 7:00 P.M 
Celebrity Chef Tour: Washington, D.C 
For reservations or more information, please visit celebritycheftour.com. For sponsorship opportunities, please contact Julie Marshall at 212.633.9145 or jmarshall@jamesbeard.org

 

Tuesday, August 5, 7:00 P.M 
The Mission Gem 
“On every dish, Des Voignes and his team surprise the palate,” wrote San Francisco Chronicle critic Michael Bauer in his three-st... Read more >

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Throwback Thursday: Tom Colicchio at Chefs & Champagne '91

Colicchio

 

Here's Tom Colicchio at 1991's Chefs & Champagne, where he prepared grilled squab pastrami with caraway foccacia and corn relish. That year's benefit was held at the Water Mill estate on August 24.

 

Chefs & Champagne now takes place at Wölffer Estate Vineyard, but the rest of the formula endures: talented chefs, elegant food, and endless bubbly. Check out pictures from this year's event on our Facebook page

 

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Eat This Word: Burrata

Burrata

 

WHAT? On the outside, burrata appears to be fresh mozzarella. But the inside holds a surprise—an unctuous mix of cream and cheese curds. Burrata originated in Apulia and Basilicata in southern Italy and is one of several pasta filata cheeses. These cheeses—mozzarella, provolone, and cacicovallo are examples—begin with the formation of curd. The curd is heated in hot water so that it becomes melted and smooth, and then stretched, which forms the characteristically smooth surface. Burrata can also be filled with butter or a butter-and-sugar paste, hence its name. Another variation is Burrata di Andria, which is wrapped in the leaves of the aromatic asphodel plant, a member of the lily family.​

 

WHERE? The Rich Table 

 

WHEN? August 12, 2014 

 

HOW? Burrata with Strawberry Gazpacho and Chicken Skin​

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What We're Reading: July 31, 2014

Ribs

 

Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]

 

Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic

 

In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast

 

Fun food factories to visit on your next road trip or vacation. [Food Republic

 

A day in the life of the iconic Planters Nutmobile. [... Read more >

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Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

 

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's swe... Read more >

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