Eggland's Best (EB) has launched its "Your Best Recipe" contest. The contest, open to entries through August 12, 2012 seeks original egg recipes featuring at least two EB eggs from at-home chef. A $1,000 prize will be awarded in each of the following four categories: Breakfast, Appetizer, Main Course, and Dessert and one at-home chef whose dish best showcases the use of Eggland's Best eggs will be awarded a $10,000 grand prize. Details about the contest can be found here.
Judging the contest are are chef and cookbook author Candice Kumai, who also serves as a judge on Food Network's Iron Chef America, as well as Elizabeth Ward, a nationally recognized registered dietitian.
Chef Kumai says, "The test of a true chef is in knowing how to cook eggs properly, and selecting the best ingredients to cook wit. I personally use Eggland's Best eggs because not only are they more nutritious than ordinary eggs, but the yolks are also plumper, creamier and brighter in color. Their freshness and quality ensure my egg dishes turn out consistently every time."
Andrew Zimmern has announced the winners of The Munchies, a new People's Choice Food Awards launched by General Mills and Tablespoon.com. You can see the list of winners below. Here is Zimmern's announcement. Take a look:
Andrew Zimmern and General Mills Launch The Munchies People's Choice Food Awards
General Mills' Tablespoon.com has launched The Munchies, which are billed as the People's Choice Food Awards. The categories include topics like favorite food reality shows, favorite food blogs, best chef, best pizza, best food truck, best taco, coolest coffee shop. Online voting runs through April 30th.
Heather Reid, food content marketing at General Mills, says, "The Munchies will give food lovers a voice in celebrating the restaurants, chefs, media and food that deliver the most inspiring and satisfying culinary experiences. Plus, we'll be making a donation to Feeding America on behalf of all of the voters and panelists, so everyone who participates is also supporting a great cause. Every day, passionate food lovers visit Tablespoon.com to discover and share the freshest, most amazing ideas from the world of food and drink, so it's the perfect place to host The Munchies. We are excited to highlight the culinary tastemakers who are shaping America's food culture."
Here is Andrew Zimmern explaining The Munchies. Take a look:
Gourmet's Gourmet has joined Pinterest. Pinterest is a new social networks that lets users create virtual pinboards on different topics, such as their favorite foods. You can find Gourmet's Gourmet on Pinterest here.
Chef Patrick Connolly Makes Swiss Chard Salad With Apples and Chicken Skin
Patrick Connolly, executive chef of The Kitchen NYC, makes a swiss chard salad with apples and chicken skin. Connolly begins by crisping the chicken skin slowly in a pan with oil on medium heat for 25 minutes. He uses a lid to keep the skin in the oil. Connolly blends toasted coriander seeds, rice wine vinegar, EVOO and honey to make his salad dressing. You can find the recipe here. Take a look:
Gary Rhodes and Marguerite Patten Make Lemon Steam Sponge Pudding
Gary Rhodes recreated one of the first puddings he ever cooked, Lemon Steam Sponge Pudding. The recipe was created by Marguerite Patten and she joined Rhodes to recreate the pudding. Marguerite has published a staggering 166 cookbooks since 1947. The lemon sponge pudding looks awesome. Take a look:
Patrick Connolly, the executive chef of The Kitchen NYC, makes a dish called "Egg, Bacon and Cereal." Connolly joined The Kitchen as executive chef in January, 2012. His dish includes leek fondue, crispy grains, soft-boiled egg and guanciale. He uses an immersion circulator for the eggs. You can find the recipe here. Take a look:
Founders of Humphry Slocombe Ice Cream Publish Book
Jake Godby and Sean Vahey are the owners of Humphry Slocombe, a popular ice cream shop in San Francisco with unusual flavors, such as Butter Beer, Foie Gras, Government Cheese, Secret Breakfast and Tahitian Vanilla. They say every ice cream they make has a story. Their new book, Humphry Slocombe Ice Cream Book, published April 25, 2012, contains 50 recipes for their ice flavors. It also contains recipes for sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. Take a look:
Cooking Confidential's Gail Monaghan explains how to make truffle nuts in this video from the Wall Street Journal. She says you can roast nearly any kind of nut on a cooking sheet in a 350 degree oven. She roasts them for about ten minutes until they are golden. When the nuts are ready you toss them with truffle oil and truffle salt before they cool. She says to be generous with the truffle salt. Take a look:
Anita Lo, the owner/executive chef of Annisa in New York City, makes Mushroom Soup with Shaoxing Wine in this video from The Daily. Lo uses shiitake and porcini mushrooms for the dish as well as mixed fresh mushrooms. You can find the recipe here. Take a look:
James Beard Foundation Releases Huge List of James Beard Award Semifinalists
The James Beard Foundation has released its large list of James Beard Award semifinalists. The list includes 424 semifinalists in the restaurant and chef awards categories. The semifinalist list does not include the cookbook categories. You can find the big list here (PDF).
Nation's Restaurant Listreports that the James Beard Foundation first began releasing this long list after the list leaked in 2008. 550 judges will vote to select the finalists. The finalists will be announced on March 19 and then the award winners will be named on May 7.
Troy Unruh, executive chef of Ellabess in New York City, makes Broccoli Cheese Soup in this clip from The Daily. Unruh uses white cheddar cheese for the soup. He blends in some raw spinach to make the soup greener. He also makes croutons to go with it. You can find the full recipe here. Take a look:
Gourmet's Gourmet now has a Google+ page. Google+ is a new social network from Google. You can follow us on Google+ by clicking on the Google+ button below and adding us to one of your circles.
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Chris Golding Makes Sumac Marinated Stone Bass with Beetroot Risotto
Chris Golding, the head chef of London's Galoupet, makes Sumac Marinated Stone Bass with Beetroot Risotto in this video from the Guardian. Golding says stone bass is a sustainable fish and a great alternative to sea bass. Golding warns that timing is crucial with this dish - the fish and risotto must come together at the same time. You can find the recipe here. The beetroot risotto is very colorful. Take a look:
Bill Telepan, the chef and owner of the restaurant Telepan in NYC, makes grilled peaches with streusel and berry whipped cream. Telepan first makes the streusel to use as a topping for dish. The mixes flour, butter, brown sugar, salt and cinnamon and then spreads it onto a sheet pan and puts it in the oven for 20 minutes. He marinates the grilled peaches with honey, vinegar and mint for about an hour. You can find the recipe here. Take a look:
The James Beard Foundation has released its large list of James Beard Award semifinalists. The list includes 424 semifinalists in the restaurant and chef awards categories. The semifinalist list does not include the cookbook categories. You can find the big list 
