The Dishrag Newsletter
Issue 293
 
December 20, 2012
IN THIS ISSUE
1.  Letter from the Editor vol. 95: Philadelphia's New Guard
2.  Technique: Burrata Re-tooled
3.  Inside Staff Meal: Mexican Home Cooking at Chifa
4.  The Weekly Mix: A Philly Bartender
5.  Crush: Basque Cider and Chestnut Soup
6.  Be a Dear: Take Our Venison Industry Survey
7.  LiveStream: You Can Still Catch ICC 2012!
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Pastinaksalat: Roasted Parsnip Salad, Bavarian Blue Cheese, Paprika-roasted Hazelnuts, and Wheat Beer Vinaigrette from Chef Jeremy Nolen of Brauhaus Schmitz - Philadelphia, PA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
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Letter from the Editor  1. Letter from the Editor vol. 95: Philadelphia's New Guard
Returning to a city where new growth (and some transplanted talent) is changing the culinary landscape.

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Technique  2. Technique: Burrata Re-tooled
At Rittenhouse Tavern, they dare to build on perfection.

Read More >
Staff Meal  3. Inside Staff Meal: Mexican Home Cooking at Chifa
Even if you’re not exactly “home,” Chifa staff meal proves it can feel (and taste) like it.

Read More >

Weekly Mix  4. The Weekly Mix: A Philly Bartender
An industry veteran, and craft cocktail leader, straddles the art and science of tending bar, and people.

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Top Pair at Halekulani  5. Top Pair: Basque Cider and Chestnut Soup
Cider's joining the beverage pairing ring.

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Venison Survey  6. 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 >
LiveStream  7. 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!.

Read More >
Steelite  
Steelite
Forget Plating 101—Express Yourself with Steelite
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 8. Top 10 Jobs from the StarChefs.com's JobFinder

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

Apply Now >

Executive Chef
ARAMARK is seeking an Executive Chef in Columbus, OH
ARAMARK
Columbus, OH

Apply Now >

Khong River House - BOH Positions
Open Call - BOH Positions
50 Eggs, Inc
Miami Beach, FL

Apply Now >

General Manager
Results oriented GM for high end hospitality organization.
Miami Based Fine Dining
Miami, FL

Apply Now >

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

Apply Now >

Chef Brigade
Competitive salary and great benefits!
The Breakers
Palm Beach, FL

Apply Now >

Line Cooks
New Restaurant opening in Santa Monica, seeks Line Cooks
Ozumo Concepts Int'l
Santa Monica, CA

Apply Now >

Sushi Cook
Palm Beach Restaurant is Seeking Sushi Cooks
The Breakers
Palm Beach, FL

Apply Now >

Room Chef
Competitive pay and exceptional health Benefits
Coushatta casino resort
Kinder, LA

Apply Now >

Line Cook
Gather Restaurant is Seeking Qualified Line Cooks
Gather Restaurant
Berkeley, CA

Apply Now >

 9. Featured Recipe: Pastinaksalat: Roasted Parsnip Salad, Bavarian Blue Cheese, Paprika-roasted Hazelnuts, and Wheat Beer Vinaigrette from Chef Jeremy Nolen
of Brauhaus Schmitz — Philadelphia, PA

View it Now >

Adapted by StarChefs.com

December 2012


INGREDIENTS:
Roasted Parsnips:
4 parsnips, peeled and cut into ½-inch thick coins
1 shallot, peeled and sliced
1 tablespoon grape seed or vegetable oil
1 teaspoon kosher salt
Black pepper
3 sprigs fresh thyme, leaves picked and left whole

Wheat Beer Vinaigrette:
2 tablespoons malt vinegar
2 tablespoons wheat beer
1 tablespoon honey
1 small shallot, minced
¼ cup grape seed oil
Salt

Pumpernickel Crumbs:
5 slices German pumpernickel bread
Butter
Salt

Hazelnuts:
¼ pound of peeled hazelnuts
1 teaspoon Spanish smoked paprika
Salt

To Assemble and Serve:
1 small shallot, sliced
2 radishes, sliced
1 small head red oak lettuce
1 small head frisee
Salt
Pepper
¼ pound Bavarian blue cheese
Austrian pumpkin seed oil
Pastinaksalat
Hobart

METHOD
For the Roasted Parsnips:
Preheat the oven to 350ºF. Take the parsnips, shallot, grape seed oil, salt, pepper, and thyme and toss in a mixing bowl until the parsnips are coated in this mixture.  Place on a baking tray and place in the oven for 15 to 20 minutes, or until easily pierced with a knife tip. Once the parsnips are cooked, remove them and let them cool to room temperature. 

For the Wheat Beer Vinaigrette:
Put the vinegar, beer, honey, shallot, and salt in a mixing bowl. Whisk in the oil until it’s incorporated.

For the German Pumpernickel Crumbs:
Preheat oven to 350ºF. Take pumpernickel bread and blitz in a food processor until you get crumbs Toss with melted butter and a little salt. Bake in the oven at for 15 minutes or until nice and crunchy.  Reserve in a covered container at room temperature for about 2 weeks.

For the Hazelnuts:
Preheat oven to 350ºF. Toss hazelnuts in a bowl with about a teaspoon of Spanish smoked paprika and a little salt. Place in oven for about 10 minutes. Remove and let cool.

For the Salad:
To assemble the salad, take a large mixing bowl and add Roasted Parsnips, shallots, radishes, lettuces, and Hazelnuts. Toss with some of the Wheat Beer Vinaigrette. Crumble the blue cheese and mix slightly.  Season with a little salt and pepper to taste.  Plate the salad and top with the Pumpernickel Crumbs. Drizzle with pumpkinseed oil and serve.
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