The Dishrag Newsletter
Issue 239
 
June 21, 2011
IN THIS ISSUE
1.  A Year in the Water: An Update on Gulf Seafood
2.  Top Pairs: Indian Food Wine Pairings at NYC's Junoon Restaurant
3.  Under the Texan Sun: Big Ideas, Names, and Calories at IACP Austin
4.  Galapagos Travel Guide: Eat, Stay, and Play on the Enchanted Islands
5.  Summer Farm Fresh 2011
6. Star Cookbook: Flying Pans: Two Chefs, One World
7.  Act Now to Get Discounted StarChefs.com ICC Passes
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: Rapid Infusion with Dave Arnold
10.  Featured Cookbook: Quay: Food Inspired by Nature
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Chef to Know: David Slater of Emeril's New Orleans - New Orleans, LA
13.  Recipe for Coconut Chawan Mushi with White Peach Sorbet, Peach Chips, and Coconut Flakes from Pastry Chef Kym DeLost of Japonais - Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. A Year in the Water: An Update on Gulf Seafood
It may be safe to go back in the water, but is it safe to eat what you catch?
http://www.starchefs.com/cook/feature/gulf-coast-seafood-restaurant-industry
 2. Top Pairs: Indian Food Wine Pairings at NYC's Junoon Restaurant
To soothe or to scorch? Exploring the exotic pairing possibilities of wine, heat, and spice.
http://www.starchefs.com/cook/features/indian-food-wine-pairings
 3. Under the Texan Sun: Big Ideas, Names, and Calories at IACP Austin
Meeting, eating, and beating the heat in Austin: the 2011 IACP Conference.
http://starchefs.com/cook/events/starchefs-iacp-2011
 4. Galapagos Travel Guide: Eat, Stay, and Play on the Enchanted Islands
Culinary evolution: A small group of passionate chefs are transforming the cuisine and culture of Darwin's favorite islands.
http://starchefs.com/cook/features/travel/galapagos
 5. Summer Farm Fresh 2011
From hibiscus and lavender flowers to basil seeds and watermelon, chefs are bringing garden-whimsy to summertime cuisine.
http://www.starchefs.com/cook/features/farm_fresh/summer/2011
 6. Star Cookbook: Flying Pans: Two Chefs, One World
Chef adventurers Bernard Guillas and Ron Oliver live to troll the globe for bites of food culture, and the pair brought home two IACP cookbook awards this year for their wandering work.
http://www.starchefs.com/cook/features/flying-pans-cookbook

 7. Act Now to Get Discounted StarChefs.com ICC Passes
The ICC discount countdown continues, and time is running out! Working Restaurant Passes are $350 until June 30, $395 until July 30, and $450 after August 1.
http://www.starchefs.com/cook/events/icc/2011
 8. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings at Junoon and Vandaag in New York City and our trip to Austin, Texas.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Rapid Infusion with Dave Arnold
Food science-whizz Dave Arnold never fails to impress. Here he wields an iSi whipper and the Rapid Infusion technique on jalapeņos, cocoa nibs, and hard spirits.
http://www.starchefs.com/product_education/iSi/whipper/html/video-rapid-infusion-cocktails.shtml
 10. Featured Cookbook: Quay: Food Inspired by Nature
Peter Gilmore
November 2010
Murdoch

Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic Sydney restaurant. Thomas Keller penned the introduction, where he claims "[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding." Keller's favorite, "Mud Crab Congee" reflects Gilmore's philosophy as much as Keller's, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.

http://www.starchefs.com/cook/cookbooks/Q
Vitamix Chef Quotes
 11. Top 10 Jobs from the StarChefs.com's JobFinder
Sous Chef
Great Opportunity to be Part of a Popular New York City Restaurant
Hundred Acres Restaurant
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279882&positionid=

Lead Line Cook
Need Great Addition to Team- Will Assist With Relocation
Fluke Wine, Bar & Kitchen
Newport, RI
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280070&positionid=

Sous Chef
Picturesque Setting for a Sous Chef by the Sea
Viceroy Santa Monica
Santa Monica, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279602&positionid=

Lead Line Cook
Great Attitude, Strong Work Ethic, and Creative Input a Must
AMERICAN SEASONS
Nantucket, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279880&positionid=

Chef
Run & Grow Small, Resort Town American Grill - Ownership Potential!
West Virginia
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279940&positionid=

Chef
Sane Life in Picturesque New England College Town
Canoe Club
Hanover, NH
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280023&positionid=

Executive Chef
Help us Lead a Team of Talented, Dedicated Professionals -Amazing Benefits
Max Burger/Max Restaurant Group
West Hartford, CT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280024&positionid=

Working Chef/Banquet
Work with Beautiful Cuisine in Legendary Kentucky Derby Museum
Clements Catering
Louisville, KY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280060&positionid=

Sous Chef
Amazing Opportunity with one of the DC Area's Top Chefs!
Restaurants by Robert Weidmaier
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280062&positionid=

Executive Pastry Chef
Experienced & Passionate Chefs, Make Your Mark at Michelin Starred Restaurant!
Quince
San Francisco
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280200&positionid=

 12. Chef to Know: David Slater of Emeril's New Orleans - New Orleans, LA
800 Tchoupitoulas Street
New Orleans, LA 70130
(504) 528-9393

RESTAURANT FACTS
Seats: 180
Weeknight Covers: 200
Weekend Covers: 300 to 350
Check Average (with Wine): $65
Tasting Menu: Yes, $65
Kitchen Staff: 15

CHEF FACTS
Cuisine: New Orleans cuisine
Born: 1974
Began Career: 1998
Culinary School: The Florida Culinary Institute, West Palm Beach, FL
Grad Year: 1998
Work History: New Orleans, LA: La Provence, Cuvee; Orlando, FL: Emeril's; Atlanta, GA: Emeril's
Mentor(s): Rene Bajeux, Emeril Lagasse, Linton Hopkins, my parents

NOTABLE DISH(ES): Veal Two Ways: Scaloppini with Sweetbreads and Saltimbocca with Hash; Creole Tomato-Chile Glazed Colorado Lamb Spare Ribs

FAST FACTS
Kitchen Tool(s): Tasting Spoon
Flavor Combo(s): I like every sense to be represented, for the taste and texture to be playful in your mouth.
Fave Cookbook(s): Susur: A Culinary Life by Susur Lee
Chef to Cook for You: Michel Bras

Waring Logo 13. Recipe for Coconut Chawan Mushi with White Peach Sorbet, Peach Chips, and Coconut Flakes from Pastry Chef Kym DeLost of Japonais - Chicago, IL
Adapted by StarChefs.com
June 2011

INGREDIENTS
Peach Chips: (Yield: 10 to 15 Chips)
1 cup water
1 cup peach liqueur
½ cup sugar
2 ripe white peaches
White Peach Reduction: (Yield: ½ Cup)
1 quart white peach purée
3 cups fine granulated sugar

Coconut Chawan Mushi: (Yield: 2 Cups)
3 whole eggs, beaten lightly
½ cup unsweetened dry coconut flakes, toasted
13 ½ ounces coconut milk
4 ounces whole milk
4 ounces heavy whipping cream
2/3 cups sugar

White Peach Sorbet: (Yield: ½ Quart)
2 cups white peach reduction
1 cup water

Coconut Flakes: (Yield: ½ Cup)
½ cup unsweetened dry coconut flakes, toasted
¼ cup finely grated white chocolate
1 teaspoon Maldon sea salt

METHOD
For the Peach Chips:
Preheat the oven to 175°F. Heat the water, liqueur, and sugar until mixture boils. Add the peaches and turn the heat down to simmer. Cover the pot and poach the peaches until the skins separate from the flesh. Remove the peaches from liquid and allow them to cool. Peel away the skins and reserve flesh for purée. Put the skins on a silicone baking mat and dry in the oven until crispy. Keep in airtight container in a cool dry place.

For the White Peach Reduction:
Heat the peach purée and sugar in a small saucepot over a medium flame. Stir constantly with a spatula until the mixture reaches 109°C. Cool in a bowl over ice. Store in a squeeze bottle in the refrigerator.

For the Coconut Chawan Mushi:
In a small sauce pot, heat the coconut flakes, coconut milk, whole milk, heavy whipping cream, and sugar until the mixture begins to boil slightly. Remove from the heat and slowly whisk 1 cup of the mixture into the eggs with a fork. Pour the egg mixture into the remaining liquid and stir to combine. Pour this through a fine mesh sieve and chill in a cooler for at least 4 hours, or overnight.

Squeeze approximately 1 tablespoon of the White Peach Reduction into the middle of a small, narrow cup. Pour ⅓ cup of the Coconut Chawan Mushi batter over the top. Wrap the dish entirely with plastic wrap and poke a tiny hole in the center. Cook in a steamer for 20 minutes or until set. Remove from the steamer, remove the plastic, and allow the custard to cool for 10 minutes. Chill in the refrigerator for at least 2 hours.

For the Peach Sorbet:
Whisk the remaining White Peach Reduction and water together and freeze in an ice cream machine for 10 minutes or according to manufacturer's instructions for sorbet. Keep covered in the freezer.

For the Coconut Flakes:
Combine all ingredients. Keep in airtight container in a cool, dry place.

To Assemble and Serve:
Place a scoop of the White Peach Sorbet on top of the Coconut Chawan Mushi. Sprinkle the Coconut Flakes on top and finish with a small Peach Chip.
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