Eat this Word: Pavlova

PavlovaWHAT? Dancer's dessert. Named for the world-famous Russian ballerina Anna Pavlova, this fruit, whipped cream, and meringue dessert is claimed by rival nations. Aussies have long considered it their national dessert, but New Zealanders argue that they invented the Pavlova, and they back up their claim with citations from cookbooks. The dancer toured both countries in the late 1920s. In Perth, Australia, she stayed at the Esplanade Hotel, whose chef, Herbert Sachse, is often credited with creating the dessert some six years later. Supposedly the Pavlova acquired its name after someone proclaimed his dessert was "as light as Pavlova." Others think the name stems from the fact that the ring-shaped meringue resembled Pavlova's frilly, white costume in her most famous role, the Dying Swan. Pavlovas—which are showing up on American tables of late—are traditionally filled with passion fruit. WHERE?

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Eye Candy: Beard House

Squab When Jim Foss came to the Beard House last week, he prepared a squab dish that brimmed with full Southern flavor. The bird was barbecued in Cheerwine, a cherry-flavored soda that's popular in the Southeast, then placed upon a bed of chicken liver and carrot salad and topped with a cornmeal-crusted catfish hush puppy. Click here to see more photos from chef Foss's dinner. August 26, 2009, The Beard House, NYC (Photo by Joan Garvin)

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On the Menu: August 30 to September 5

Kitchen Here’s what happening at the Beard House next week: Tuesday, September 1 Michael Harlan Turkell: Greenhouse Gallery Michael Harlan Turkell, a once aspiring chef, now freelance photographer and a photo editor of Edible Brooklyn and Edible Manhattan magazines, has been photographing the inner workings of kitchens for his award-winning "Back of the House" project, which documents the lives of chefs in their restaurant world. Wednesday, September 2, 7:00 P.M. Melbourne’s Modern Mediterranean Adrian Richardson’s straightforward philosophy on food—local and seasonal or nothing at all—shines through in his pure and honest cooking at the critically-acclaimed La Luna Bistro in Melbourne. Richardson, one of the most popular chefs Down Under, will prepare a menu of

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Eye Candy: Twitter Cook-Off

Twitter Salmon Mise en Place The mise en place for a spice-crusted salmon recipe submitted to our Twitter Cook-Off. Check out more photos of the preparation and judging. August 21, 2009, The Beard House, NYC (Photo by Geoff Mottram)

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Reel Food: Vegetarianism According to Momofuku

Last week David Chang and the Momofuku crew did the unthinkable and cooked a vegetarian menu at the Beard House. But striking meat from the meal couldn't knock the team off their game, as Chang's creative, freewheeling approach to food remained on full throttle. Check out the video to see his colleague, Peter Serpico, explain their take on pea soup: Here is a photo of the final dish—Pea Soup with Dashi, Burnt Pea Tendrils, and Honeydew Melon and Watermelon Balls:

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Grilled Texas Goat Cheese Sandwiches with Pickled Peaches

Texas goat cheese sandwiches Jason Dady, who runs the kitchen at the Lodge Restaurant of Castle Hills in San Antonio, will serve these tiny grilled cheese sandwiches at tonight's Beard House dinner. While the recipe makes eight hors d'oeuvre, you can opt to leave the brioche slices whole for larger sandwiches.

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On the Menu: August 23 to August 29

Kitchen There's always something delicious happening at the Beard House: Tuesday, August 25, 7:00 P.M. Cooks’ Reunion Jason Dady, Daniel Patino, and JBF Award winner Christopher Lee met years ago as students at the California Culinary Academy in San Francisco. Now established and esteemed chefs working in different cities, the three old cooking-school buddies will reunite at the Beard House to collaborate on this spectacular meal. Wednesday, August 26, 7:00 P.M. Savoring Southern Seafood In business for more than 15 years, Georgia Brown’s still attracts D.C.’s most discerning diners—even the Obamas have stopped by to sample Jim Foss’s award-winning cuisine. Join chef Foss at the Beard House when he prepares a delicious seafood menu with flavors straight from

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Eye Candy: Eckerton Hill Farm Cherry Tomatoes with Tofu, Shiso, and Sesame

salad_427x318Some didn't think he could make a meatless meal, but David Chang proved he was up for the challenge with his delicious vegetarian dinner at the Beard House last night. A highlight of the evening? His Eckerton Hill Farm cherry tomato salad with tofu, shiso, and sesame. We teased you with the menu yesterday, but a picture is worth a thousand words. Hungry for more? Check out the gallery of mouthwatering images from the event. August 20, 2009, The Beard House, NYC (Photo by Krishna Dayanidhi)

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