The Dishrag Newsletter
Issue 266
 
March 22, 2012
IN THIS ISSUE
1.  Be There: The StarChefs.com New Orleans Rising Stars Gala
2.  Get Ready, Cuz Here We Come: ICC 2012!!!
3.  Inside the Creative Mind of Jordan Kahn
4.  Technique: David LeFevre's Pasta Machine Dumplings
5.  The Product: Colorful, Versatile Rice
6.  The Weekly Mix: A Mezcal Conversion in the City of Angels
7.  Inside Staff Meal at Red Medicine: Constructed Creativity
8.  Crush: The Duoro Valley, Not Just for Port Anymore
9.  Photo Galleries: Living La Vida Los Angeles
10.  Cookbook Review: VOLT Ink.
11.  Download the StarChefs.com Chef Picks "Off the Beaten Path" App!
12.  Featured Video: Catching up with Michael Voltaggio
13.  Top 10 Jobs from the StarChefs.com's JobFinder
14.  Recipe for Chocolate Pudding Pie from Chefs Josh Loeb and Zoey Nathan of Huckleberry and Rustic Canyon - Los Angeles, CA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
US. Foods - Keeping Kitchens Cooking.  
US. Foods
Just in time for grilling season... Pat LaFrieda Angus Burger exclusively from US. Foods
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Rising Stars  1. Be There: The StarChefs.com New Orleans Rising Stars Gala
Tasting the best of the Big Easy just got Big Easier. We're presenting the best of New Orleans food and drink at the Rising Stars Gala, Thursday, April 19.

Read More >

ICC 2012  2. Get Ready, Cuz Here We Come: ICC 2012!!!
Presenters are signing up—you should, too. The 7th Annual StarChefs.com International Chefs Congress: Origins and Frontiers.

Read More >

Jordan Kahn  3. Inside the Creative Mind of Jordan Kahn
Coloring outside the lines: delving into the artistry of plating with Jordan Kahn.

Read More >

Technique  4. Technique: David LeFevre's Pasta Machine Dumplings
The pseudo-lasagna method behind David Lefevre's authentic-tasting dumpling skins at M.B. Post.

Read More >

The Product  5. The Product: Colorful, Versatile Rice
Giving rice its due: Sang Yoon puts the surprisingly versatile starch center stage at Lukshon.

Read More >

The Weekly Mix  6. The Weekly Mix: A Mezcal Conversion in the City of Angels
Spreading the gospel of mezcal to Angelenos, one smoky cocktail at a time.

Read More >

Inside Staff Meal  7. Inside Staff Meal at Red Medicine: Constructed Creativity
The whimsy and wisdom of staff meal at Jordan Kahn's new restaurant.

Read More >

Crush  8. The Duoro Valley, Not Just for Port Anymore
The Duoro Boys don't fight crime—unless you consider the general neglect of Duoro Valley wines criminal, which we do.

Read More >

Photo Galleries Photo Galleries

 9. Photo Galleries: Living La Vida Los Angeles
Ink. Ink Sack. Red Medicine. Lukshon. LA's ballsy food scene, one sumptuous photograph at a time.

Read More >

Cookbook Review

 10. Cookbook Review: VOLT Ink.
Brotherly love gone platinum: the genius behind Michael and Bryan Voltaggio's dual (and divergent) culinary successes.

Read More >

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

Submit Your Pick >


Wurstküche
800 East 3rd Street
Los Angeles, CA 90013
(213) 687-4444
www.wurstkuche.com
Cuisine Type:
German
Recommended by:
Chef Michael Cimarusti of Providence - Los Angeles, CA
Recommended Dish:
They have great sausages and beer and really good French fries.

Download the App Now >
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
Explore Vitamix >
Featured Video  12. Featured Video: Catching up with Michael Voltaggio
Turns out the Top Chef doesn't care about fame. He cares about food, LA, and the success of his latest venture.

Watch Now >
 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 >

Pantry / Prep Cooks
Upscale Greenwich Restaurant Seeking Talented Cooks.
Brenwood Hospitality
Greenwich, CT

Apply Now >

Sous Chefs
Talented Sous Chefs Wanted!
Chumash Casino Resort
Napa Valley, CA

Apply Now >

Sous Chefs
Be a part of a NEW restaurant opening!
Marriott
San Diego, CA

Apply Now >

Head Chef
Experience the Beauty & Wonder of Alaska
Alaska Expedition Company
Driftwood Lodge, AK

Apply Now >

Bartender / Mixologist
Hospitality Professionals Needed at Boutique Caribbean Restaurant
The Brasserie
Grand Cayman Island

Apply Now >

Supervisor - Pastry/Bakery
Show Us Your Style w/ a Sweet Career as Supervisor-Pastry/Bakery
Marriott
Miami Beach, FL

Apply Now >

Executive Chef
Elegant Grand Cafe in classic Parisian tradition
Café Centro
New York, NY

Apply Now >

Outside Sales for a National Gourmet Chocolate Producer
Pastry/Chocolatier for National Company
Chocolates El Rey, Inc.
Houston, TX

Apply Now >

Sous Chef
Peels Restaurant Seeks Solid Sous Chef
Peels Restaurant
New York, NY

Apply Now >

Fresh Origins 14. Recipe for Chocolate Pudding Pie from Chefs Josh Loeb and Zoey Nathan of Huckleberry and Rustic Canyon - Los Angeles, CA

View it Now >

Adapted by StarChefs.com
March 2012
Yield: 12 Servings

INGREDIENTS

Flaky Pie Dough:
1 pound 4 ounces all purpose flour
¾ teaspoon salt
¾ teaspoon baking powder
9 ounces cream cheese
1 tablespoon apple cider vinegar
12 ounces Plugra butter
2 tablespoons water

Chocolate Pudding:
1 vanilla bean pod
2½ cups whole milk
¼ cups heavy cream
2 teaspoon salt
½ cup cornstarch
1½ cups sugar
6 tablespoons cocoa powder
6 eggs
2 ounces Valrhona chocolate, chopped

To Assemble and Serve:
Chocolate ganache
Freshly whipped cream

METHOD

For the Pie Dough:
Preheat the oven to 325°F. Combine the flour, milk, cream, salt, cornstarch, sugar, and cocoa powder in a food processor and mix until just combined. Add chunks of butter and pulse until the crumb is pea-shaped. Pour in the water and mix until just combined. Let the dough rest and use a dough-sheeter to shape.

For the Pudding:
Scrape the seeds out of the vanilla bean pod. Combine the milk, cream, salt, and scraped vanilla bean in a medium saucepan over medium heat. In a separate bowl, whisk together the cornstarch, sugar, cocoa powder, and eggs. When milk mixture comes to a boil, use some to temper the egg mixture. Add the tempered egg mixture to the milk and whisk constantly until thick. Strain the thickened mixture into a food processor and add the chopped chocolate. Purée until smooth.

To Assemble and Serve:
Preheat the oven to 350°F. Pour the pudding into the pie mold and bake for 40 minutes. Remove from the oven to cool slightly. Serve with freshly whipped cream and ganache.
 
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