View allAll Photos Tagged jamesbeard
This is no ordinary yolk!
Yesterday I spent 3 hours preparing a dessert for this evening's company. At one point, I was so fascinated by the vanilla making patterns in the cream around the yolk, that I grabbed my camera and stuck the lens into my cuisinart . . . true to form, I continued painting long after the Pear Tart had been served and devoured!
“The sky broke like an egg into full sunset and the water caught fire.”
~ Pamela Hansford Johnson (American Critic, and Author who was a versatile writer of psychological novels and literary studies 1912-1981) ~
"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." ~ James Beard (1903-1985), Beard on Bread.
I've published my article for making bread on my webzine EpicureanPiranha.com. It's for oatmeal bread, but the technique applies to making any bread the traditional way.
Here is the direct link: Step-By-Step Instuctions for Making Great Bread"
If you do try it, please register on my webzine (all you need is your email address & name, and I manage it so you will NOT get any spam!) and let me know how it turned out :-)
Explore debut September, 2008 #322
“Manhattan Chowder”
San Marzano tomato, mussels, shrimp, bacon, potato.
Notes: This soup was immensely complex ; it had a spiciness (not heat) to it that I couldn't explain from the ingredients (cinnamony/nutmeg). I especially appreciated that the soup, which was more velvety than thick, was hotter than I expected. Thicker soups seem to need to be hotter than broth soups in order to be satisfying. I can imagine this would be just great with a toasted, crusty bread with bubbly melted cheese.
I like to group these books together because they're all such critically important people in the food world: Julia Child, James Beard, and Jacques Pepin. American cookery (most awesome word) would be nothing without James Beard. Julia Child taught us that we could eat gorgeous, delicious meals like they do in France, and Jacques Pepin has written tons of cookbooks, with great recipes, and seeing him work alongside Julia on their show is one of the most heart-warming things, ever.
WOW!
For those, that wish to "play-along" at home....
Pimento Cheese Recipe
www.foodandwine.com/recipes/pimiento-cheese-salt-and-pepp...
and
Pimento Cheese Fritter Recipe.....
www.jamesbeard.org/recipes/pimento-cheese-fritters-with-g...
Anson Mills rice middlins with South Carolina clams, local crawfish, catfish stew in smoked Andouille-tomato broth, preserved lemon, spring greens, served with Chapoutier Bila-Haut Rose 2016, Cotes du Roussillon Villages
I covered the James Beard Awards last night for the foundation (and Time Out New York). It was pretty cool photographing some of these people..I remember watching Ming Tsai years ago on the food network and Emeril as well...so it was cool introducing myself to them
Ted Allen (from Queer Eye for the Straight Guy) told me I had a nice mop of hair and complimented my suit! (which Jordana made me buy specifically for this event because my one old suit doesn't cut it anymore).
view it biggah
“A gourmet who thinks of calories is like a tart who looks at her watch.”
~ James Beard ~
Fortunately, I've never acquired a sweet tooth for Baklava, but I certainly like the looks of it!
Snapped this afternoon at our favorite Mid-Eastern Deli in Cranston, RI!
Chef Terry Koval (left) —co-proprietor of The Deer and the Dove Restaurant and B-Side.
Decatur (Legacy Park), Georgia, USA.
28 October 2023.
▶ More photos: here.
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▶ S.U.D.S. (i.e, Simply Us Doing our Share): "an afternoon of curated craft beer tasting, live music, local food options, and more in beautiful Legacy Park, minutes away from downtown Decatur. 25+ curated craft breweries, hand-selected by the founders of Brick Store Pub; quality local eats; live music from local artists; plus a collectors S.U.D.S. souvenir tasting glass. S.U.D.S. will help support ten non-profits at Legacy Park; we are a locally supportive, community involved, full-service festival."
— S.U.D.S.
▶ Story at Decaturish.
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▶ In June 2023, Koval was awarded Best Chef, Southeast US at the James Beard awards. In October 2023, his Deer and Dove received a 'recommended' commendation from the Michelin Guide.
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▶ Photo by Yours For Good Fermentables.com.
▶ For a larger image, type 'L' (without the quotation marks).
— Follow on Facebook: YoursForGoodFermentables.
— Follow on Instagram: @tcizauskas.
— Follow on Vero: @cizauskas.
▶ Camera: Olympus OM-D E-M10 II.
— Lens: Olympus M.40-150mm F4.0-5.6 R
— Edit: Photoshop Elements 15, Nik Collection (2016).
▶ Commercial use requires explicit permission, as per Creative Commons.
Cheese Plate
($14)
Left to Right:
Petit Basque
Manchego
Forme d'Ambert
18-month Cheddar
Accompaniments: Sliced pear, honey almonds, and red wine-fig puree. Toast.
Notes: Finally.
I've always wondered why Michael Smith doesn't offer a cheese course. 40 Sardines (as far back as I can remember) did. It was wonderful. The selections were novel and always well-presented.
I was recently at Michael Smith, and was delighted to find "Artisinal [sic] Cheese Plate" ($14). The four printed offerings were: Burrata, Petit Basque, Forme d'Ambert, and 18-month white Cheddar. Not that I had the slightest hesitation to order this without thought, I did take a moment to review my sweet choices. A few appealed to me, but I really wanted cheese.
I've had three of the cheese before (I've had aged white Cheddar, but not sure which artisan this was from) and love 'em greatly. However, I RARELY see burrata, a cheese I dearly love, on a Kansas City menu, and, definitely, not on a cheese plate. (Besides 40 Sardines, and maybe bluestem or Room 39, I don't think I've ever seen it in this city.) And, given the choice, I'll usually spring for cheese over sweets.
I must say, for $14, you get a very nice assortment of fine cheeses. However, I note, there was no burrata. Instead, the progression was Petit Basque, Manchego, Forme d'Ambert, and 18-month white Cheddar. This was particularly disappointing because the server had not notified me of the substitution. (I *think* I even mentioned that I was especially excited about the burrata - but maybe that was my enthusiastic inner dialogue).
Regardless, the generous cuts of cheeses were lined up (it's probably enough cheese for two or three people), with an entourage of almonds in honey, slices of shaved pears, a wonderfully red wine-reduced fig compote (especially good with the white Cheddar), and a good heap of toasted baguette slices drizzled with olive oil.
On one minor note, I'm not sure I agreed with the progression. Here, the white Cheddar is quite sharp and aged, and on most cheese progressions would probably be last, but I think here, the Forme d'Ambert (a creamy pungent blue) was more aggressive-tasting and should have been last.
I'm thrilled to see one more restaurant in KC putting out a great cheese plate. The others that come to mind are bluestem, 40 Sardines, JP Wine Bar, Aixois, and 1924 Main.
What really bugs me about this image is the white building on the left, its monochrome tones don't help to balance the image very well, and if I convert the image to Grayscale, I lose the 'glow' of the tinted glazing...
Chocolate-Cherry Crunch
Pistachio parfait, chocolate puffs, kriek sorbet.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
A cook booklet published by the Women's Committee of The Art Gallery Of Toronto, on the occasion of the first Canadian appearance by James A. Beard to teach "The Art of Cooking".
Carmen Gonzalez
Rums of Puerto Rico
Rum El Barrilito and Chironja-Marinated Berkshire Pernil with Sweet Plaintain
and Chicharrón Mofongo, and Sour Orange and Bacardi O Gastrique.
Artisanal Producer: Alexander Hernandez Rodriguez, Fishermen Association of el Corozo, Cabo Rojo, Puerto Rico
Read about this year's James Beard Awards at the ulterior epicure.
Pre-Dessert (Left)
Goat cheeese and honey panna cotta, citrus, and fig.
Iced "Quatro Leches"
Milk sponge, coconut parfait, puffed rice pudding, cajeta gelato.
The Second building of the pair designed by James Beard for PSIS (The first being investment house - pictured here: www.flickr.com/photos/michaeldudding/240910383/in/photost.... This one shows a higher degree of polish in terms of detailing and a 'slicker' overall aesthetic.
Pictured here are the service 'pods' for each floor - used in a very formal resolution to help articulate the facade. I will post images of these with more context sooner or later...
* Best of 2007 * Dish
Read about this dish and the other 25 Best Dishes of 2007 on my blog.
Steamed Buns
Pork belly, hoisin, cucumber, scallions. ($9 - the picture shows two orders)
Notes: Words cannot do justice to how good this was. So, I won't even try. You have to try them here at least once. Probably the best steamed pork belly buns I've had on this side of the International Date Line.
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
Bourbon Peach Cobbler
Sweet tea sabayon, pecan crisps, tea cake, grilled peach sherbet.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
I made a beef stew for a pot luck
It is a classic recipe from James Beard. It came out pretty good. the trick to sucess is not to over cook the veggies so that they look and taste like mushy. This batch worked out well
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
During PBS’ AMERICAN MASTERS “Chefs Flight” session at the Television Critics Association Winter Press Tour in Pasadena, CA on Monday, January 16, 2017, film subject (“Jacques Pépin – The Art of the Craft”) and chef Jacques Pépin, chef Naomi Pomeroy, chef Alice Waters, “Jacques Pépin – The Art of the Craft” director and producer Peter L. Stein, “James Beard: America’s first Foodie” producer and director Beth Federici and AMERICAN MASTERS series executive producer Michael Kantor explore upcoming AMERICAN MASTERS programs on famous chefs James Beard and Jacques Pépin.
AMERICAN MASTERS “James Beard: America’s first Foodie”
(Premieres May 19, 2017)
AMERICAN MASTERS “Jacques Pépin – The Art of the Craft”
(Premieres May 26, 2017)
All photos in this set should be credited to Rahoul Ghose/PBS
Pan-seared Hudson Valley foie gras topped with a dried fruit & nut chutney and a balsamic-Muscat reduction. ($15)
Note: Described as a "foie gras slider," this was a very rich course. A pan-seared cut of foie sandwiched in a miniature ciabatta loaf topped generously with dried fruit and nuts. I got to taste a bit of my friend's course and really liked the sweet and crunchy counterpoint with the fatty soft liver. I prefer my foie prepared cold... but I would say that the texture and taste of the fruits and nuts helped temper the otherwise fatty/greasy taste of the warm foie.