The Dishrag Newsletter
Issue 292
 
December 13, 2012
IN THIS ISSUE
1.  The Product: Escargot Caviar
2.  The Top 10 Cookbooks of 2012
3.  Chef Gifts 2012
4.  Somm Gifts 2012
5.  Be a Dear: Take Our Venison Industry Survey
6.  LiveStream: You Can Still Catch ICC 2012!
7.  Top 10 Jobs from StarChefs.com JobFinder
8.  Featured Recipe: Potato Latkes, Smoked Trout, Horseradish Sour Cream, Shaved Fennel, and Pickled Beets from Chef-owner Jeff Baker of Baker & Banker – San Francisco, CA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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The Product: Escargot Caviar  1. The Product: Escargot Caviar
Chefs in the know covet this delicate, surprisingly delicious byproduct of snail lovin’.

Read More >

The Top 10 Cookbooks of 2012  2. The Top 10 Cookbooks of 2012
Stack them on your shelf, virtual or otherwise. Books that tell us what the industry loves, and where it’s going in 2012.

Read More >
Chef Gifts  3. Chef Gifts 2012
Let’s forget the naughty/nice divide, and just give the chefs in our lives the goodies they deserve.

Read More >

Crush  4. Crush: Somm Gifts 2012
From rare wines to punked-out somm T-shirts, what somms are thirsting for this holiday season.

Read More >

Be a Dear: Take Our Venison Industry Survey  5. 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 >

Live Stream ICC  6. 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!

Watch Video >

Meat and Livestock Australia  
Meat and Livestock Australia
Fresh. Easy. Delicious.
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 7. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef and Line Cooks
Tennessee's Only Five-Star Hotel!
The Hermitage Hotel
Nashville, TN

Apply Now >

Sous Chef
The Sea by Alexander's Steakhouse seeks Sous Chef
The Sea by Alexander's Steakhouse
Palo Alto,CA

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Company Exec Chef
Urban Food Grp.
Raleigh, NC

Apply Now >

Executive Sous Chef
Executive Sous Chef at Fine Dining Philadelphia Restaurant
Daniel Stern Restaurants
Philadelphia, PA

Apply Now >

Banquent Sous Chef
Join SD's finest restaurant company
W R Restaurants, Mgt.
Rapid City, SD

Apply Now >

Travelling Food Standards Manager
Exciting Opportunity with Disney Cruise Line!
Harvest Restaurant
Orlando, FL

Apply Now >

Head Chef
Private Golf Club Head Chef
MMC
Auburn, AL

Apply Now >

Culinary Managers
Culinary Managers Wanted
Hillstone Restaurant Group
All US

Apply Now >

Executive Chef
B.R. Guest Hiring Seafood Executive Chef!
B.R. Guest Restaurants
New York, NY

Apply Now >

Executive Chef
Upscale/Casual Restaurant Seeks Experienced Executive Chef
PeraBell Food Bar
New york, NY

Apply Now >

 8. Featured Recipe: Potato Latke, Smoked Trout, Horseradish Sour Cream, Shaved Fennel, and Pickled Beets from Chef-owner Jeff Baker
of Baker & Banker - San Francisco, CA

View it Now >

Adapted by StarChefs.com

December 2012

Yield:
4 servings

INGREDIENTS:
Smoked Trout:
4 small trout filets, pin bones removed
¼ cup sugar
¼ cup kosher salt
2 sprigs dill
Zest of 1 lemon
1 teaspoon whole fennel seeds
1 teaspoon whole black pepper
Apple wood chips for smoking

Pickled Beets:
½ pound baby red beets
½ pound chioggia beets
1 sprig rosemary
1 sprig thyme
1 tablespoon extra virgin olive oil
½ cup plus 2 tablespoons water
Salt
1 cup rice wine vinegar
¾ cup sugar
2 tablespoons pickling spice, bound in cheesecloth
Black pepper

Horseradish Cream:
1 cup crème fraîche
¼ cup fresh grated horseradish
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 small shallot, diced
Salt
Black pepper

Latkes:
2 medium russet potatoes (about 1 pound total), peeled
1 small onion
2 large eggs
¼ cup all-purpose flour
1½ teaspoons salt
1 cup canola oil for frying

To Assemble and Serve:
1 bulb fennel, fronds reserved
FOH

METHOD:
For the Smoked Trout:
Place the trout filets in a deep baking dish. Mix together the sugar, salt, dill, lemon zest, fennel seed, and black pepper. Sprinkle generously over the trout filets. Let cure for 4 hours, then rinse off cure and place the filets on an icing rack set on a plate to dry overnight. The next day, prepare the smoker with apple wood chips. Smoke fish for 2 hours at 125°F or until the fish is just cooked through. Let cool and remove the skin and flake the fish into small chunks.

For the Pickled Beets:
Preheat oven to 350°F. Put the beets in a roasting pan with rosemary, thyme, 2 tablespoons water, olive oil, and salt. Cover tightly with foil and roast for 30 minutes or until tender. Slightly cool beets and peel off skin with a towel while still warm. Cut each beet into 6 wedges. In a in a medium nonreactive saucepan, bring rice vinegar, remaining water, sugar, pickling spices, salt, and pepper to a boil. Pour hot liquid over beets and cool to room temperature or overnight. Strain off some of the pickling liquid from the red beets and reduce until it is a syrup consistency. Set aside to cool.

For the Horseradish Cream:
In a small mixing bowl, whisk crème fraîche, horseradish, Worcestershire sauce, vinegar, shallot, salt, and pepper until combined. Set aside.

For the Latkes:
Line 2 wire racks with paper towels. Using the large holes of a box grater or the shredding disk of a food processor, grate the potatoes and onion. Working over a small bowl, squeeze the liquid out of the potato and onion and transfer the grated vegetables to a medium bowl. Let the liquid stand for 5 minutes, and then carefully pour it off, leaving the potato starch at the bottom. Scrape the starch into the potato shreds. Add the eggs, flour, and salt. In 2 large nonstick skillets, heat ¼-inch of oil until shimmering. For each pancake, add a 1/3 cup of the batter to a skillet and flatten slightly. Cook the pancakes over moderately high heat until golden and crisp, about 3 minutes per side. Transfer to the prepared wire racks to drain. Let cool for a few minutes so the crème fraîche does not slide off when presenting.

To Assemble and Serve:

Shave fennel very thinly on mandolin. Toss with a little salt just before serving. Top a Latke with the Horseradish Cream, some Smoked Trout, and shaved fennel. Garnish with Pickled Beets and fennel fronds. Place on a plate and drizzle with reserved red pickling syrup.
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