The James Beard Project: Coming full circle this week

This week marks the return of the James Beard Project, and to start with, we’re bringing back the same slate of dishes we featured in Week 1. That means if you missed any of these great dishes the first time around, you have another chance to enjoy them!

Monday, Jan. 11 — Noodles with Cabbage
Sautéed Medallions of Pork Tenderloin with a French Grainy Mustard and Horseradish Cream Sauce (Beard on Pasta, p. 88)

Tuesday, Jan. 12 — Coq au Riesling
Braised Chicken in Riesling Wine Sauce (Beard on Pasta, p. 116)

Wednesday, Jan. 13 — Walnut-Breaded Filet of Sole With Lemon Aioli, Grape Tomato Salad and Roasted Baby Redskin Potatoes (The New James Beard, p. 199)

Thursday, Jan. 14 — Roast Duck with Cherries and Wild Rice (The New James Beard, p. 338)

Friday, Jan. 15 — Ossi Buchi with Orzo
Braised Veal Shanks with Orzo (Beard on Pasta, p. 140)

Saturday, Jan. 16 — Lamb Shanks with Beans (The New James Beard, p. 399)

Behind the Dish: Filet of Sole Casanova

Why is tonight’s James Beard entree called “Filet of Sole Casanova”? Really not sure. There’s not much about it that will make you think of the 18th-century Venetian adventurer reputed for his romantic skills. But it is kind of a romantic dish — at least if you love cuisine inspired by India. This dish really brings Indian flavors to the fore in a delightful way.

The fish is simply sautéed; it’s the sauce that makes the difference. Beard’s original recipe calls for celery root, but we substituted fresh fennel and celery, sliced super-thin, and sweated these along with mushrooms in butter, then added artichoke hearts for texture and flavor and chopped Golden Delicious apples for a touch of sweetness, flavor and crunch. All of this was cooked down and reduced with heavy cream and curry to create a rich and delicious sauce.

Our sauced filet of sole is accompanied by a mound of Indian jasmine rice, steamed with cardamom seeds, sautéed onion, cinnamon stick, star anise and cumin. The finished dish is aromatic, flavorful and a delightful change from the ordinary. Try it — you just might fall in love.

The James Beard Project: Week 5

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!

Behind the Dish: Filet of Sole with Scallops Mornay

There’s a lot going on at the Bistro today! Here’s the scoop on the James Beard dish of the evening, Filet of Sole with Scallops Mornay. Beard’s recipe calls for poaching filet of sole and scallops in white wine, removing the seafood and reducing the liquid, then adding it to a Mornay sauce, which is a white, or béchamel, sauce with cheese added. His original recipe serves the sauced sole and scallops with a sprinkling of paprika over toast points; we’re adding the paprika but serving it over pappardelle pasta instead.

Whether you’re joining us for James Beard or our Spanish Regional Wine Dinner, we hope to see you tonight!