James Beard S Recipes
JAMES BEARD'S BASIC HOME-STYLE BREAD
"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.
Provided by duonyte
Categories Healthy
Time 5h45m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof.
- Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon.
- After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups.
- Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky.
- Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours.
- Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more.
- Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk.
- Slash the loaves with a sharp knife and brush with lightly beaten egg white or water.
- Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles.
- Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.
JAMES BEARD'S ROASTED SPARERIBS
These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs - they're best - but any pork spareribs will do.
Provided by Marion Cunningham
Categories Pork Roast Quick & Easy Low/No Sugar Wheat/Gluten-Free
Yield Makes 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- Preparing and Roasting the Ribs
- Rub the ribs with salt and pepper on both sides.
- Set a roasting or broiler rack in a roasting pan. Arrange the ribs on the rack, meaty side facing up.
- Put the pan on the center rack of the oven and bake for 30 minutes. Using a pair of tongs, turn the ribs over, and cook for another 30 minutes.
- When the second 30 minutes are up, the ribs should be nicely browned and fairly crisp on the outside. If not, roast for another 10 minutes and check again.
- Cutting and Serving the Ribs
- When you are serving the ribs, cut the rack into separate racks of 3 or 4 ribs per person and place on a platter or plates. Serve hot.
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- In a small bowl mix the yeast and the 1/4 cup warm water; add the sugar, stir well, and set aside until proofed.
- It is proofed when fermentation is apparent: the mixture will swell and small bubbles appear on the surface. (If it doesn't proof at all, it means the yeast is not fresh or it is dead.)
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- Duck Confit. Our number one recipe of the decade proves that true greatness is timeless. Beard Foundation chief strategy officer and cookbook author Mitchell Davis lays out his rendition of the centuries-old technique of duck confit, which began as a method of preserving duck through the winter, but continues to be used because it makes for “delicious eating.”
- Macaroni and Cheese. Best of the decade runner-up goes to James Beard’s take on mac ‘n’ cheese, which features three cups of shredded cheddar and a boatload of bread crumbs.
- Home-Style Oxtail Stew. Los Altos–based chef Laurence Chu originally created this cozy stew in honor of his father-in-law, who missed the comfort food of his childhood in China.
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- Parker House Rolls. Why mess with a classic? James Beard’s take on the traditional dinner roll keeps the method straightforward while offering a few presentational twists, like braids or layered stacks.
- Honey–Habanero Chicken Wings. The Lone Star State makes another appearance on our list with this recipe from Houston chef David Cordúa. Put this rendition of the perennial game day favorite on your Super Bowl menu now for an irresistible combo of heat and sweet.
- Texas-Style Oven Brisket. America’s Classics Award winner Louie Muller Barbecue has been called “the cathedral of smoke” for the much-admired meats it’s been serving for nearly 70 years.
- Semolina Pasta Dough. This building-block recipe from JBF Award winner Jennifer Jasinski is the key to unlocking a whole new world of pasta potential.
- Chicken with 40 Cloves of Garlic. This Provençal recipe featuring a prodigious pile of garlic might not be the best choice for a first date, but the dish’s tender chicken and buttery, spreadable roasted cloves (James Beard says slather that on crusty bread!)
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