Eat This Word: Tourtière

 

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? ... Read more >

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Champagne Lovers' Menu

 

Planning a celebratory New Year's Eve dinner? You'll really be cooking with gas with this decadent menu composed entirely of dishes made with bubbly.

 

Champagne Jelly with Golden Raspberries and Mint

This delicate, palate-awakening hors d'oeuvre is the perfect starter for an elegant, Champers-themed meal.

 

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

Chef Ethan Stowell makes this creamy, oyster-topped soup with Prosecco, but C... Read more >

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Awards Watch: Broadcast Media Entries Due January 6

2016 James Beard Broadcast Media Award entries are due January 6

 

Attention hosts, producers, and directors: we're in the final days of our entry period for the 2016 Broadcast Media Awards. Entries are due Wednesday, January 6. 

 

Want to add your work to the mix? Register and submit entries here. 

 

2016 Broadcast Media Award nominees will be announced on Tuesday, March 15, 2016. The James Beard Foundation Book, Broadcast, and Journalism Awards will be held at Pier Sixty at Chelsea Piers in New York City on Tuesday, April 26, 2... Read more >

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Beard House Recipe: Chicken Wing Tacos with Salsa Macha

Photo by Ken Goodman

 

Chicken Wing Tacos with Salsa Macha​ / Inspired Mexican

 

Okay, I’ll confess—when I hear peanuts and chicken wings, I’m more likely to think of Thai food than tacos. Fortunately, chef Alex Stupak of the acclaimed Empellón restaurants wrote his new cookbook, Tacos: Recipes and Provocations, exactly for those of us who are curious about but admittedly a little limited in our knowledge of the wide world of Mexican cuisine. At his recent Beard House dinner, Stupak showcased an assortment of the book’s recipes, including this addictive appetizer that the chef asserts deserves a space on your next game-day menu. This taco was at once exotic and deeply familiar, grounded by pieces of crisp-skinned, moist chicken that... Read more >

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Why is Boka Chef Lee Wolen Still Searching for a Favorite Mexican Restaurant in NYC?

 

Chef Lee Wolen knows New York dining—after all he spent three years as the sous chef at the city’s acclaimed Eleven Madison Park. But the Ohio native moved back to his Midwest home turf and now works as executive chef/partner at Chicago’s Michelin-starred Boka (1729 N. Halsted St., Chicago, 312-337-6070). This past week, Wolen returned to NYC for his Michelin Star dinner at the James Beard House. We asked Wolen for his NYC dining picks, and found out why he has yet to find a favorite Mexican spot in NYC.

 

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What is your favorite place to ea... Read more >

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Recipe Roundup: Holiday Spirits

 

No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

 

Mary Rockett's Milk Punch [JBF]

Apparently folks in the eighteenth-century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

 

Champagne Mojitos [F&W]

Mojitos get fancy in this Champagne-splashed cocktail from JBF Awar... Read more >

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Video: James Beard's Recipe for Cioppino

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


Growing up in Oregon, James Beard was raised on the seasonal bounty of the Pacific ocean, so it’s no surprise that cioppino was one of his favorite ways to highlight seafood. The dish originates in San Francisco, where Italian immigrants infused the local daily catch with the flavors and philosophy of their native cuisine. The result is a light tomato-based stew, versatile enough to be made all year long. Watch the video b... Read more >

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Recipe: Sage Custard with Coffee Caramel and Plum Sauce

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. 

 

Get the recipe here.

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Beard House Highlight: Bananas Foster Pot-de-Crème with Toasted White Chocolate Bread Pudding

Photo by Tom Kirkman

 

Beard House Highlight: Bananas Foster Pot-de-Crème with Toasted White Chocolate Bread Pudding / French-Creole, Modern and Classic

 

With a culinary reputation as established as New Orleans’s French-Creole cuisine, the successful reimagining of any classic dish is a tall order. Thankfully, Nathan Richard and Neal Swidler were more than up to the task during their Beard House dinner, turning out course after course filled with familiar components creatively transformed into elevated yet satisfying modern fare. For the final course, Swidler presented this play on the Big Easy mainstay bananas foster, trading the table-side flambé for a more refined riff on the traditional French pot-de-crème. The delicate custard conjured comforting memories of banana pudding, contrasting with the gooey top layer of foster sauce, just boozy enough to take your tas... Read more >

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Eye Candy: Chicken Liver Mousse with Seaweed and Trout Roe

Photo by Rina Oh

 

Josh Hebert of Scottsdale’s Posh dazzled diners with this arresting hors d’oeuvre at his recent group Beard House dinner highlighting Grand Canyon State chefs. Seven top toques from across Arizona took guests on a culinary tour of the region, covering an eclectic collection of cuisines, from squid ink biscuits with buttered leeks, uni gravy, and wasabi to mesquite-dusted sweetbreads with apple, black trumpet mushrooms, chestnut mousse, and mesa walnut vinegar. Hebert’s appetizer kicked the night off on a high note, pairing silky smooth chicken liver mousse with the briny punch of the seaweed wrapper, and finishing with a burst of savory saline from the healthy dose of trout roe. A petite package brimming with flavor, Hebert’s dish perfectly primed diners’ palates for the wide-ranging seasonal dégustation ahead o... Read more >

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