The Dishrag Newsletter
Issue 290
 
November 21, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 94: Hawaii's Ascendants
2.  The Aloha Taste: The 2012 StarChefs.com Hawaii Rising Stars
3.  Hawaii Travel: The Islands' Culinary Tectonic Shift
4.  The Weekly Mix: Layers of Flavor in a Desert Homage
5.  Crush: Méthode Champenoise Meets Hawaiian Terroir
6.  Featured Video: Kona Coffee, Make Room for Maui
7.  Be a Dear: Take Our Venison Industry Survey
8.  LiveStream: You Can Still Catch ICC 2012!
9.  Top 10 Jobs from JobFinder
10.  Featured Recipe: Carrot Soup, Curried Rice Puff, Coconut Crème Fraiche, Tangerines, and Carrot Fronds from Chef Andrew Le of The Pig and the Lady – Honolulu, HI
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Letter from the Editor  1. Letter from the Editor, vol. 94: Hawaii’s Ascendants
Forget Spam stereotypes. Modern Hawaiian cuisine is all about tradition, innovation, eclecticism, and rising stardom.

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Hawaii Rising Stars  2. The Aloha Taste: The 2012 StarChefs.com Hawaii Rising Stars
Speaking of stardom, here’s an in-depth introduction to the vanguard of Hawaii’s culinary future, with interviews and recipes. And tickets to the gala, which are now on sale!

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Hawaii Travel  3. Hawaii Travel: The Islands’ Culinary Tectonic Shift
Eruptions of inspiration are quietly changing the Hawaiian culinary landscape.

Read More >

The Weekly Mix  4. The Weekly Mix: Layers of Flavor in a Desert Homage
He’s from Hawaii, but he’s honoring the desert. Drink in Tim Rita’s triple-cacti homage to the world’s barren places.

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Crush  5. Crush: Méthode Champenoise Meets  Hawaiian Terroir
Surprise in a bottle: how one winemaker transforms the spiky Hawaiian staple with help from the French.

Read More >

Featured Video  6. Featured Video: Kona Coffee, Make Room for Maui
Jim “Kimo” Falconer of Maui Grown Coffee talks beans, origins, and what makes Maui coffee special.

Watch Video >

Venison Survey  7. Be a Dear: Take Our Venison Industry Survey
Only 10 questions stand between you and the chance to win an iPad and Chroma Knife.

Read More >
ICC 2012  8. LiveStream: You Can Still Catch ICC 2012!
Missed the date? It's not too late. Order your online video pass and watch 1 session, 1 day, or all 3 days of the Main Stage, the heart of the action at ICC!

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 9. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
UK Based Luxury Hotel is Seeking an Executive Chef
T. Hall Hotel
United Kingdom

Apply Now >

Chef de Cuisine
ARAMARK is Seeking a Chef de Cuisine - Phoenix State CC
ARAMARK
Phoenix, AZ

Apply Now >

Executive Chef
Executive Chef for Mexican Restaurant based in NYC
Starr Restaurant Organization
New York, NY

Apply Now >

Beverage Director/Floor Manager
Berkeley Based Restaurant is Seeking a Bar/Floor Manager
Gather Restaurant
Berkeley, CA

Apply Now >

Pastry Cook
Pastry Cook at Harbor Beach Marriott Resort in FL
Marriott
Fort Lauderdale, FL

Apply Now >

Executive Chef
Now Hiring an Executive Chef!
Big Time Restaurant Grp.
West Palm Beach, FL

Apply Now >

Sous Chef
Sous Chef Sought for Upscale Market in Austin
Central Market
Austin, TX

Apply Now >

Research and Development Manager
Exciting R&D Manager Opportunity
Sweet Street Desserts
Reading, PA

Apply Now >

Line Cook
Line cooks sought immed. at several popular NorthShore locations!
Serenitee Restaurant Grp.
Middleton, MA

Apply Now >

Executive Chef
Rooftop Garden Restaurant in NYC is Seeking an Executive Chef
127 Roof
New York, NY

Apply Now >

 10. Featured Recipe: Carrot Soup, Curried Rice Puff, Coconut Crème Fraiche, Tangerines, and Carrot Fronds from Chef Andrew Le
of The Pig and the Lady - Honolulu, HI

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Adapted by StarChefs.com

October 2012

Yield:
3-4 servings

INGREDIENTS:
Carrot Soup:
6 carrots, peeled and sliced thin on a bias
1 large sweet onion, sliced
4 garlic cloves, peeled and smashed
2½ tablespoons coriander seeds, toasted
1 teaspoon cumin seeds, toasted
1 large Russet potato, diced
Vegetable stock
2 to 3 tablespoons unsalted butter
½ cup tangerine juice
Juice of 3 carrots

Curried Rice Puff:
1 cup jasmine rice, uncooked
Nonstick cooking spray
Canola oil for frying
Salt
Curry powder

Coconut Crème Fraîche:
1 cup coconut cream
3 tablespoons sour cream
Salt
Black pepper
Lime juice

To Assemble and Serve:
Tangerine segments
Multi-colored heritage carrots, shaved
Carrot fronds
Carrot Soup, Curried Rice Puff, Coconut Crème Fraiche, Tangerines, and Carrot Fronds
Montague

METHOD:
For the Carrot Soup:
In a pot over medium heat, sweat the onions, garlic, and carrots. Add the coriander, cumin, and potato. Cover with vegetable stock and simmer until potato is tender. Blend until smooth and mount with butter, then strain and add tangerine and carrot juices. Season with salt and pepper.

For the Curried Rice Puff:
Preheat the oven to 145°F. Wash rice well and cook in a rice cooker with water. Once rice is cooked, spray with non-stick cooking spray to separate grains and lay on a sheet pan with parchment. Dry in the oven for 4 to 6 hours or until fully dried. Heat a pot of oil until almost smoking and, in batches, fry rice, taking it out as soon as it puffs. Lay puffed rice on a sheet tray lined with paper towels. Season immediately with salt and curry powder.

For the Coconut Crème Fraîche:
Combine coconut cream with sour cream and let sit at room temperature for one day (or in refrigerator for one week). Once mixture has thickened, season with salt, pepper, and lime juice.

To Assemble and Serve:
In a bowl arrange a scoop of the Coconut Crème Fraîche, Curried Rice Puffs, tangerines, shaved carrots, and carrot fronds. Pour Carrot Soup overtop and serve.
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