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April 30, 2011 • 13 Comments

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  • Outstanding in the Field  Outstanding in the Field
  • Photos by Marina Makropoulos (left) and Elaine Skinner

Brew that coffee! Pour that OJ! And settle in this morning to catch up on what's happening in the world of food. Here's what we're reading (and watching) this week.

• So, you think you had a tough week? Well, you may have, if you are in any of these lines of work: The Toughest Jobs in Food (The Wall Street Journal

• If we could, we'd be first in line for one of Outstanding in the Field's farm dinners. These culinary adventurers are popping up on farms and gardens all over with the goal of finally showing local farmers the love they deserve (and nothing says 'I love you' like a home cooked meal, served in the middle of a field).

• Sure Easter's over, but let's face it, leg of lamb's here to stay: underrated and having a moment, check out this guide to sourcing, cooking and carving this underutilized cut. (Serious Eats)

  • Lamb in The Food Lab by Serious Eats
  • Photograph by J. Kenji Lopez-Alt

• Although a trip to the royal wedding was out of the picture, when the domestic goddess prescribes smelly cheese for breakfast, we tuck in our bibs and listen up. (The Feast

• Unsurprisingly, we love people who dream big. Here's this week's Kickstarter project of the week where a New York chef takes a turn around the block to raise money for a pop-up plant-based restaurant.

• You've always wanted to make eggs benedict for Mother's Day, but couldn't face the prospect of all that hollandaise-whisking. Not this year! Take a class from Eric Ripert on making the mother sauce in a blender. (Bon Appetit

Jump to Comments (13)

Comments (13)

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Jocelyn_2006

over 3 years ago jocelyng

We've been to three Outstanding in the Field dinners, and I highly recommend them. They are quite pricey, but really, really worth it. Just make sure you bring a jacket (and wear socks!) if your location is anywhere that could get chilly. Sitting in a field for three hours is not like the walk from the car to the house. Ask me how I know :-).

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks for the advice. When I first started talking to my farmer friend, I wanted to set up outside, but for reasons you mentioned, he suggests we set up tables in his barn. I think that's what we'll plan to do.

Ozoz_profile

over 3 years ago Kitchen Butterfly

What a great, great, great idea. I love the way the face of food is changing - increases subtainability, more face-to-face and humane and with great food. What a wonderful life!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Amen, KB!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I love that blender hollandaise - read about it in the current issue of BA. Glad to see the video! Also read in that issue how to poach eggs in the microwave! 1/2 cup water in measuring cup; gently place cracked egg in water - totally submerged; nuke for 1 minute. I was skeptical, but it really works!

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over 3 years ago Lady Amalthea

Leg of lamb has always been my favorite cut to serve company. Nice to see it getting some love!

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over 3 years ago rastratton

Outstanding in the Field dinners are "outstanding"! We have been attending in So. Cal for a few years and are excited to be going to a dairy this year in Central Coast CA and Secret Sea Cove in No. Cal.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Great to hear!

Jocelyn_2006

over 3 years ago jocelyng

Totally agree.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

For the past three summers the thought of doing an on-the-farm dinner has flitted through my mind, usually way to late to act on it. I've found the farm and I've got a solid corps of help. Thanks for the nudge to get on with it.

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over 3 years ago dymnyno

It really is amazing how making hollandaise in a blender takes ALL the angst out of making this sauce. This method is the one that I have been using for 30 years and it is foolproof.

Ozoz_profile

over 3 years ago Kitchen Butterfly

Fantastic....thank you. Any recipe that has survived 3 decades is one for the binder. I have a friend who uses the blender to make whipped cream!

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over 3 years ago thirschfeld

the blender is the only way to go.