James Beard Taste of America New Orleans

November 12, 2017 / by Alex Guarnaschelli / Leave a Comment

Dates: Friday, September 30th — Sunday, October 1st, 2017

About the event: Founded in 1986, the James Beard Foundation celebrates, nurtures, and honors America’s diverse culinary heritage through programs that educate and inspire. Taste America is a national program of events that takes place in ten cities over six weekends each fall. The festivities include exclusive benefit dinners featuring a visiting Taste America All-Star, local JBF Award–winning chefs, and culinary celebrities. Join Alex Guarnaschelli in New Orleans to celebrate local flavor and the culinary arts.

Website: http://www.jbftasteamerica.org/event/new-orleans

Tickets: Check back soon for a link to purchase tickets.

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Alex Guarnaschelli

Alex Guarnaschelli1 day ago

I bought a few packages of strawberries and realized they were starting to go bad almost because I was afraid to use them. I wanted to save them for the right moment and yet the moment had already passed? And so I made this crumble. If you don’t have raspberries to mix in, just use more strawberries. If you don’t have strawberry jam, use raspberry or apricot. This is a recipe that forgives substitutions for whatever you have on hand. It’s just a basic fruit crumble. I can’t tell you the joy it sparked and the fact that there was no left over… If you do have leftovers, it’s great spooned cold on top of yogurt… A great breakfast…

Strawberry crumble recipe:
Topping: In a bowl, combine 1 1/2 cups flour with 1 cup dark brown sugar, 1/2 cup granulated sugar, 2 teaspoons cinnamon, 2 teaspoons salt and 1 teaspoon dry ginger. Cut 1 1/2 sticks unsalted cold butter into small cubes/pieces. “Work” the butter into the dry mix until large (like wet sand) clumps form. Refrigerate for 30 minutes.

Filling: Heat a large sauté pan and add 1 tablespoon olive oil. When it is hot, add the 2 packages strawberries (2-21/2 pounds total) hulled and halved, 1 jar (16-18 ounces) strawberry jam and 1/2 cup sugar and cook medium high heat 2-3 minutes til they become tender. Transfer to a bowl and stir in 1 pack (618 ounces) raspberries and 2 teaspoons red wine vinegar. Cool for 1 hour.

Bake: Arrange the fruit mix in a 8-9 ovenproof dish and crumble the topping on top. Place the dish on a baking sheet in case it leaks while cooking. Bake at 375F 30-35 minutes. Cool and top with lemon zest.

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