Our apologies for the skimpy blogging on the Beard dishes this past week. We’ve had some assistance getting those posts to you regularly, and last week our assistance got sick. However, recovery is in process, so we look forward to being able to bring you regular “Behind the Dish” posts this week as usual.
For now, here’s the delicious lineup of dishes we have planned for Week 5 of the James Beard Project:
Monday, Nov. 30 — Old-Fashioned Chicken Fricassee with Shell Pasta (Beard on Pasta, p. 108)
Tuesday, Dec. 1 — Corn and Shrimp Chowder with Tomatoes (James Beard Celebration, p. 115)
Wednesday, Dec. 2 — Filet of Sole Casanova (James Beard’s Fish Cookery, p. 194)
Thursday, Dec. 3 — Navarin (French Lamb Ragôut) (The New James Beard, p. 395)
Friday, Dec. 4 — Le Plaisir’s Truffled Pasta (James Beard Celebration, p. 140)
Saturday, Dec. 5 — Roast Duck with Peaches and Bourbon (James Beard’s Theory and Practice of Good Cooking, p. 84)
So, when you stare into your fridge this week at that turkey carcass, and the prospect of more turkey sandwiches, turkey soup, turkey casserole, or turkey whatever just isn’t doing it for you, join us for more of the best of James Beard. We guarantee: no turkey on our menu!
