The Dishrag Newsletter
Issue 264
 
March 6, 2012
IN THIS ISSUE
1.  Letter from the Editor: Back to Boston
2.  Boston Travel Guide: Culinary, Communal Boston
3.  Michael Leviton, A Guardian For New England's Fishing Community
4.  NEFS 2012: Did Somebody Say Free Passes?
5.  Technique: Jason Bond's Red-cooked Squash
6.  The Weekly Mix: Rhubarb and Pride at Island Creek Oyster Bar
7.  Inside Staff Meal at Tryst: Bricking Traditions
8.  Crush: Lunch Box Reverie, PB&J for Adults
9.  The Product: Beets and Goat Cheese, All Dressed Up
10.  Cookbook Review: Mr. Boston: Platinum Edition
11.  For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
12.  Featured Video: Women and Ribs in Boston
13.  Top 10 Jobs from the StarChefs.com's JobFinder
14.  Recipe for Duck Meatballs with Massaman Curry Broth from Chef Patricia Yeo formerly of Ginger Park - Boston, MA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Jade  
Jade Range
Jordan Kahn's delicate dishes get a boost of power from Jade Plancha
Read More >
Letter from the Editor  1. Letter from the Editor: Back to Boston
The ephemeral, eclectic, exciting flavors of a city close to our hearts.

Read More >

Travel Guide  2. Boston Travel Guide: Culinary, Communal Boston
Tasting the tight-knit, product rich culinary community of Boston, Mass.

Read More >

Chef Profile  3. Michael Leviton, A Guardian for New England's Fishing Community
Community, economy, and quality: how a chef's relationships can matter more than Monterey Bay's recommendations in the cause of sustainability.

Read More >

NEFS 2012  4. NEFS 2012: Did Somebody Say Free Passes?
Oh yes we did. StarChefs.com and New England Food Show teamed up get you complimentary registration to the largest retail and foodservice event in the New England region.

Register Now >

Technique  5. Technique: Jason Bond's Red-cooked Squash
The former meat-maniac uses a traditional Chinese slow-braising technique to transform squash into a culinary star.

Read More >

The Weekly Mix  6. The Weekly Mix: Rhubarb and Pride at Island Creek Oyster Bar
The tart and bitter balance of a wicked good cocktail.

Read More >

Inside Staff Meal  7. Inside Staff Meal at Tryst: Bricking Tradition
The easy way to ensure a tasty staff meal? Cook what you like.

Read More >

Crush  8. Crush: Lunch Box Reverie, PB&J for Adults
Joy Richard's Roussanne answer to Chef Brian Reyelt's foie-gras-meets-nostalgia
question.

Read More >

The Product

 9. The Product: Beets and Goat Cheese, All Dressed Up
From spice-poached and sorbet-ed, to garlic "sand" and beyond, chefs are finding ways to exceed entrenched beet expectations.

Read More >

Cookbook Review

 10. Cookbook Review: Mr. Boston: Platinum Edition
Celebrating (nearly) 80 post-Prohibition years with a classic cocktail compendium.

Read More >

Off the Beaten Path App  11. For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
Teeming with tasty recommendations for local eats from industry insiders.

Submit Your Pick >


Japonaise Bakery
1032 Commonwealth Avenue
Boston, MA 02215
(617) 738-7200
www.japonaisebakery.com
Cuisine Type:
Japanese, Bakery
Recommended by:
Antoinette Bruno
Recommended Dish:
Azuki Cream Puffs.
Recommended Because:
Azuki cream puffs are like heaven on earth ... a total food orgasm.

Download the App Now >
Featured Video  12. Featured Video: Women and Ribs in Boston
Tapas, short ribs, "amazing ground chuck": Kari Underrly demonstrates the incredible versatility of Country Style Ribs at the 2011 WCR Conference.

Watch Now >
Fresh Origins  
Fresh Origins
The Taste of Quality
Explore Fresh Origins >
 13. Top 10 Jobs from the StarChefs.com's JobFinder

Line Cook
Looking for Talented back of house staff for Florida Restaurant
Raglan Road Irish Pub & Restaurant
Orlando, FL

Apply Now >

Culinary Chef
Become Safeway's New Chef
Safeway Inc
Pleasonton, CA

Apply Now >

Line Cook
Swim in the ocean before your shift!
Straight Wharf Restaurant
Nantucket, MA

Apply Now >

Sous Chef
Creative, organized, experienced sous chef
Plonk! Beer & Wine Bistro
Houston, TX

Apply Now >

Pastry Sous Chef
The Inn at Little Washington is Expanding!
The Inn at Little Washington
Washington, VA

Apply Now >

Sous Chef
Do you have a passion for excellence?
Hamptons
Sumter, SC

Apply Now >

Pastry Chef
Chef Jose Andres is Looking for a Pastry Chef!
SLS Hotel
South Beach, FL

Apply Now >

Senior Banquet Chef
Great career growth opportunity in Memphis!
Marriott
Memphis, TN

Apply Now >

Chef Instructor
Pastry Chef Instructor Sought for Cooking School
International Culinary Institute SUGAR
Pharr,TX

Apply Now >

Chef de Cuisine
Fantastic CDC Opportunity with Expat Package
The Peninsula
Shanghai, China

Apply Now >

Vitamix 14. Recipe for Duck Meatballs with Massaman Curry Broth from Chef Patricia Yeo formerly of Ginger Park - Boston, MA

View it Now >

Adapted by StarChefs.com
March 2012

INGREDIENTS:

Duck Meatballs:
2 pounds ground duck meat
2 large onions, diced
1 cup panko breadcrumbs
2 eggs
Fish sauce
Worcestershire sauce
Salt

Massaman Curry Broth:
2 onions, roughly chopped
2 red peppers, roughly chopped
2 carrots, roughly chopped
1 banana
1 tablespoon tomato paste
1 cup galangal
1 cup ginger
5 lemongrass stalks, smashed
½ cup Thai red curry paste
Duck stock
Coconut milk

To Assemble and Serve:
Eggplant salad

METHOD

For the Duck Meatballs:
Preheat the oven to 500°F. Combine the duck meat, onions, breadcrumbs, eggs, fish sauce, Worcestershire, and salt, mixing well to incorporate. Form into 2-ounce meatballs. Bake in the oven for 10 minutes; reserve.

For the Massaman Curry Broth:
Bring the onions, red peppers, carrots, banana, tomato paste, galangal, ginger, lemongrass, curry paste, stock, and coconut milk to a boil. Continue cooking and reduce by half. Purée the mixture and pass through a chinois.

To Assemble and Serve:
Heat the Duck Meatballs in the Massaman Curry Broth. Serve over an eggplant salad.
 
StarChefs.com . . . the magazine for culinary insiders

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