Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Ricardo Zarate's recipe for Recipe: Vanilla–Pisco Flan with Roasted Strawberries, adapted by the James Beard Foundation

 

Anticuchos. Tiradito. Costillitas. For the uninitiated, dinner at Picca, Ricardo Zarate's Peruvian cantina in Beverly Hills, can be a revelatory foray. Even flan, the Latin world's totemic dessert, is rebooted with the addition of mosto verde pisco, the crème de la crème of South American brandy. The spirit is distilled from partially fermented must, which lends greater complexity and freshness to the finished product. Zarate crowns his flan with strawberries that have been cooked in brown sugar, lemon, honey, and more brandy.

 

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In Season: Rhubarb

Rhubarb recipes from the James Beard Foundation

 

This rosy-hued stalk is one of our favorite spring ingredients. Tart and tangy, it brightens the flavors of seasonal fruit when paired in desserts (there's a reason strawberry and rhubarb is a classic combination) and has a welcome sour note that plays well off of pork and poultry in savory dishes. Rhubarb is also delicious on its own: to make a super-simple compote, place rhubarb in a saucepan with sugar and a squeeze of lemon juice and cook gently until the stalks soften and begin to break down. Cool and serve with a dollop of whipped cream.

 

How to Store: Store rhubarb in a plastic bag in the crisper drawer of the refrigerator for 3 to 5 days. No time to cook it before it goes bad? Rhubarb freezes very well. Clean and dry each stalk and trim the bottom end. Use your knife to peel off any tough outer skin (it will come off easily in strips) and slice the rhubarb into 1/2-inch chunks. Seal in an airtight bag and freeze for up to a year.... Read more >

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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Ryan Bartlow's recipe for Port-Poached Rhubarb with Ricotta and Walnut Crumble, adpated by the James Beard Foundation

 

Its moniker may be the "pie plant", but rhubarb shouldn't always be destined for crust. When Ryan Bartlow of Frankies Spuntino 570 cooked at the Beard House last month, he served this relaxed and rustic dessert of poached rhubarb topped with buttery walnut crumble and the restaurant's signature ricotta. Bartlow mellows the rhubarb's tartness by cooking it in a blend of port, sugar, vanilla pods, and a pinch of whole black peppercorns. Naturally, the recipe is inspired by his mother's strawberry–rhubarb pie. 

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JBF on the Air: Andrew Zimmern

 

What's on television personality Andrew Zimmern's mind? Find out on last week's episode of Taste Matters as he chats with JBF's Mitchell Davis about travel, taste, and gastronomy. Andrew Zimmern is the co-creator, host, and consulting producer of the Travel Channel's Bizarre Foods. A multiple JBF Award winner and the honoree at this year's Chefs & Champagne New York, Andrew discusses how small, remote pockets of the world have changed his perspective on culture and humanity, why he thinks walnuts are the most disgusting thing to eat, and the importance of travel. Listen below:

 

 

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Giveaway: SousVide Supreme Demi

SousVide Supreme Demi

 

It’s no secret that the chasm that separates professional chefs from hobby cooks has narrowed in recent years, thanks to chefs who happily disclose their recipes and techniques in cookbooks, as well as to the growing can-do attitude in home kitchens.

 

For one of our readers, that gap is about to get even slimmer. 

 

SousVide Supreme, a valued James Beard House purveyor, is the maker of precise, all-in-one sous-vide water ovens. Used by Heston Blumenthal, Richard Blais, and guest chefs in the James Beard House kitchen, these state-of-the-art machines remove the guesswork from cooking, delivering mouthwatering steaks, vibrant vegetables, or moist seafood with every use.

 

This week we’re giving away a SousVide Supreme Demi... Read more >

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On the Menu: Week of June 2

Upcoming events at the James Beard House

 

Here's what happening at the James Beard House and beyond next week:

 

Sunday, June 2, 7:00 P.M.

Friends of James Beard Benefit: Nantucket, MA

Salt air. Raw, briny oysters. Crisp, chilled wine. There’s no better way to usher in the summer season than with an elegant seaside meal on New England’s quaint Nantucket Island. For this special Friends of James Beard Benefit, host chef Erin Zircher and her colleagues have crafted a menu as lovely and refreshing as the ocean vista itself.

 

Monday, June 3, 7:00 P.M.

Spring Sake, Global Flavor

For a tiny restaurant, O Ya pulls in big praise. It topped Frank Bruni’s list of America’s best new restaurants in 2008, while chef Tim Cushman received our Best Chef: Northeast award last year. T... Read more >

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