Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus

 

After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared... 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... Read more >

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Recipe: Guava and Cream Cheese Turnovers

 

JBF Award winner Jose Garces's cookbook The Latin Road Home centers around the numerous Spanish-speaking countries that have shaped his career, and the menu at his 2013 Beard House event reflected the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces served these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 

 

... Read more >

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What We're Reading This Week

 

Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]

 

Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]

 

You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats

 

A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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Eye Candy: New Orleans Fig Jam Tart with Pecan Shortbread and Peach Leaf Ice Cream

 

Ten years after Hurricane Katrina struck New Orleans, we were honored to celebrate the city’s resilience with the fabled Brennan family when they brought their historic opulence and modern techniques up North to the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs took diners on a tasting of the Bayou’s best with dishes like frogs’ legs croquettes with Creole mustard and crispy Louisiana softshell crab with saffron bisque. A real show-stopper of the evening was the final course, a stunning New Orleans fig jam tart layered with lacquered, sweet fresh figs. A feast for both the eyes and the palate, this dessert was paired with buttery pecan shortbread and an inventive peach leaf ice cream. With an evening filled with contemporary takes on New Orleans classics, it had us itching to book our... Read more >

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Thanksgiving Pie: A New Way to Slice It

 

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

 

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

 

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 

 

New England: Boiled Cider Pie
Although... Read more >

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What We're Reading: October 22, 2015

 

A slice of nostalgia: a new book memorializes 100 of New York City's "last authentic pizzerias.” [FWF

 

Class up your Halloween with some candy-centric wine pairings. [Food52

 

Not as fishy as it sounds: try adding tonnato, the Italian tuna sauce, to some of your favorite dishes. [Serious Eats

 

China is destroying its fish-breeding wetlands to make way for electronics factories. [... Read more >

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What We're Reading: August 24, 2015

 

 

Embrace your inner Francophile with these recipes for classic French desserts. [Saveur

 

Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR

 

Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT

 

Meet your new midnight snack: Bulgogi ... Read more >

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Eye Candy: ​Lemon Balm Tarts with Raspberries and Rosé Jelly at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, chef Colleen Grapes of New York City's Oceana served perhaps one of the daintiest desserts of the evening: subtly sweet lemon balm tarts with raspberries and a gorgeous rosé jelly, all sitting atop a crispy shortbread base. The bright lemon cream was given a burst of flavor from the ripe summer raspberries and couldn't look any prettier with a final flourish of garden flowers.... Read more >

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