January 31, 2008 - Issue 142
The Dishrag Newsletter
   

IN THIS ISSUE
1. Aphrodisiacs...Or Not. A Counter-Valentine's Day Menu
2. Love Potions: Sexy Cocktails for Sweethearts
3. Wine from Verona, the City of (Star-Crossed) Love
4. De-Bunking the Myth of the Combi Oven
5. Podcast: Pastry Chef Alex Stupak of WD-50 Makes PB&J
6. Winter Farmers' Market Recipes
7. NEW: Mixology Archive
8. NEW: Photo Gallery Archive
9. Top 10 Jobs on StarChefs JobFinder
10. Top Cookbooks on ecookbooks.com
11. Recipe for Chocolate Passion Fruit Fondue
12. Coming Soon on StarChefs.com

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com

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1. Aphrodisiacs...Or Not. A Counter-Valentine's Day Menu
The U.S. Census Bureau shows a steady increase of single individuals over the last several years, and this percentage is even higher in major metropolitan areas. So why not welcome the growing majority of people who otherwise stay at home on February 14th with a counter-Valentine's Day meal? Commence offal, onions, and stinky cheese.
http://www.starchefs.com/features/aphrodisiacs/volume_12/html/index.shtml
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2. Love Potions: Sexy Cocktails for Sweethearts
A collection of appropriately sexy cocktails that woo with complex flavor profiles, and with spirits that have gained newfound versatility on cocktail menus - bourbon, gin, vermouth, and Cognac, to name a few.
http://www.starchefs.com/love_potions/volume_09/html/index.shtml
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3. Wine from Verona, the City of (Star-Crossed) Love
How romantic can a city get? How about being the home of Romeo and Juliet? Now throw in tons of medieval, Romanesque architecture, and a great, pink stone arena, and thriving viniculture, and you'll have...Verona.
http://www.starchefs.com/wine/features/html/vinous_valentine/index.shtml
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4. De-Bunking the Myth of the Combi Oven
Talk to a chef familiar with combi oven technology, and chances are you'll find that they don't just like it; they love it. But for the uninitiated, the number of options can be baffling, as can their various uses, techniques, and merits. An investigation into the matter and results from our combi oven survey follow:
http://www.starchefs.com/features/editors_dish/combi_ovens/index.shtml
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5. Podcast: Pastry Chef Alex Stupak of WD-50 Makes PB&J
Watch the magic of liquid nitrogen and hydrocolloids as Pastry Chef Alex Stupak demonstrates WD-50's avant-garde take on the classic combination of peanut butter and jelly at the 2007 International Chefs Congress.
http://www.starchefs.com/podcasts/index.shtml
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6. Winter Farmers' Market Recipes
Seasonal produce recipes from chefs Bill Kim of Le Lan in Chicago, Drew Belline of Floataway Cafe in Atlanta, John Suley of Cafe Joley in Miami, Bernardo Espinel of Bistro One LR in Palm Beach, and Adam Gottlieb of Palm Beach Yacht Club.
http://www.starchefs.com/features/farm_fresh/winter/2008/html/index.shtml
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7. NEW: Mixology Archive
A new and improved archive of StarChefs' mixology archives, featuring over 8 years of cocktails, spirits, and stars behind the bar.
http://www.starchefs.com/features/mixology/index.shtml
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8. NEW: Photo Gallery Archive
An index of selected tasting photos across the country, from a November 2006 trip to Atlanta through our recent trip across South Florida.
http://www.starchefs.com/Gallery/Index.shtml
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Compliments. Check out the new line from Bauscher
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9. Top 10 Jobs on StarChefs JobFinder

Culinary Ambassador
Amazing Opportunity for Food and Marketing Savvy Self Starter!
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237620&positionid=

Sous Chef
Give Your Culinary Career A Big Boost - Sous Chefs Sought in NYC!
Fleur de Sel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237700&positionid=

Pastry Chef
Indulge in a Sweet Career at Hotel Hershey
Hotel Hershey
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237720&positionid=

Chef
Chef for Alaska's Premier Fishing Lodge
Deep Creek Fishing Club
Alaska
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237603&positionid=

Junior Pastry Chef
Exciting Opportunity at Oceanfront Property
Kiawah Island Golf Resort
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237660&positionid=

Sushi Cooks
Creative Sushi Cooks for a new downtown hotspot... REBAR!
Trump International Hotel & Tower Chicago
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236940&positionid=

Sous Chef
Be a Part of the New Las Vegas
Trump Hotels Management, LLC
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236880&positionid=

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Anonymous
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237740&positionid=

Executive Chef
Premier Catering Company Seeks Culinary Leadership
Touch Catering
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237760&positionid=

Chef de Cuisine
New Restaurant and Bar in DC's Penn Quarter
Anonymous
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237800&positionid=
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10. Top Cookbooks on ecookbooks.com

The Art of Simple Food
By Alice Waters
http://www.ecookbooks.com/p-20567-the-art-of-simple-food.aspx?affiliateID=10084

1080 Recipes
By Simone Ortega
http://www.ecookbooks.com/p-20675-1080-recipes.aspx?affiliateID=10084

The River Cottage Meat Cookbook
By Hugh Fearnley -Whittingstall
http://www.ecookbooks.com/p-9939-the-river-cottage-meat-book.aspx?affiliateID=10084

How to Cook Everything: Vegetarian
By Mark Bittman
http://www.ecookbooks.com/p-20842-how-to-cook-everything-vegetarian.aspx?affiliateID=10084

In Defense of Food: The Myth of Nutrition and the Pleasures of Eating
By Michael Pollan
http://www.ecookbooks.com/p-21002-in-defense-of-food.aspx?affiliateID=10084
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11. Recipe for Chocolate Passion Fruit Fondue from Pastry Chef Michael Laiskonis of Le Bernardin
Adapted by StarChefs
Yield: 2 Servings

Ingredients:
For fondue:
cup heavy cream
cup passion fruit juice, strained (about 4 passion fruits)
3 ounces high-quality milk chocolate, chopped
1 ounce high-quality dark chocolate, chopped
2 Tablespoons apricot brandy

For dipping:
Fresh strawberries or sliced bananas
Brioche or challah, cubed and toasted

Method:
In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. Transfer to a fondue pot, assembled and operated according to the manufacturer's instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream. Use long skewers or fondue forks to dip fruit and toasted brioche or challah.

Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001

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12. Coming Soon on StarChefs.com
Dumpling talk with Anita Lo, game bird recipes from Dante Bocuzzi, A Food Lover's Guide to San Francisco, Recipes from the South Florida Rising Stars, and more!
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Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php

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StarChefs.com . . . the magazine for culinary insiders


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