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
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.
***************
▶ 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.
***************
▶ 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.
***************
▶ 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.
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!
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
Chocolate Banana Tart
Habanero-orange caramel, chocolate custard, caramelized bananas, and peanut butter ice cream. ($7, $3 for extra scoop of vanilla bean ice cream on the side.)
Notes: I am NOT a peanut butter or a banana fan. However, I do not object to bananas and chocolate. The peanut butter ice cream is what ruined it for me (it is very peanut butter-y ice cream and is very good, but I just don't care for peanut butter unless it's chunky and spread on hot toast). The orange habenero syrup, which was liberally drizzled over the entire creation, was probably too hot for most, but I enjoyed it. However, I will note that it was not properly balanced with the rest of the dish, although the creaminess of the peanut butter ice cream and the chocolate custard helped to cut the heat a bit. The chocolate custard was rather rich and unextraordinary.
This dessert is very Michael Bump-ish (currently pastry chef at Michael Smith); it reminds me of a Chocolate Nutter dessert that I had when Bump was pastry chef at 40 Sardines.
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...
Day Boat Scallop
Sweet onion, stinging nettle risotto, honey, lavender.
The American Restaurant
Kansas City, Missouri
(June 29, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Explore debut August, 2008 #472
Sous Vide Meyer Lemon Custard
Grapefruit, Yuzu Caramel, Tarragon, Black Pepper Blood Orange Sorbet. ($9)
Notes: The lemon custard was cold, and really, had the texture of semi-freddo. Beside the symphony of citrusy flavors, the most outstanding touches of this dish were the tarragon syrup and the crispy sheets of brik dough.
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
Pre-Dessert (Left)
Goat cheeese and honey panna cotta, citrus, and fig.
Iced "Quatro Leches"
Milk sponge, coconut parfait, puffed rice pudding, cajeta gelato.
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.
* 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
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
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...