The Dishrag Newsletter
Issue 294
 
December 27, 2012
IN THIS ISSUE
1.  The 2012 Culinary Trends Report
2.  The Top Dishes of 2012
3.  Restaurant Resolutions, Philly Style
4.  The Weekly Mix: A Beer, A Pine Tree, and Serendipity
5.  Be a Dear: Take Our Venison Industry Survey
6.  LiveStream: You Can Still Catch ICC 2012!
7.  Top 10 Jobs from JobFinder
8.  Featured Recipe: Eccles Cake from Chef Fergus Henderson of St. John - London, England
9.  The Women Chefs & Restaurateurs National Conference, January 16-18, 2013
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Steelite  
Steelite
Forget Plating 101—Express Yourself with Steelite
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Trends  1. The 2012 StarChefs.com Culinary Trends Report
We came, we saw, we tasted. And here are the trends we walked away with, and a few we're looking forward to.

Read More >

Top Dishes  2. The Top Dishes of 2012
The crème de la crème of so much crème: our top dishes, drinks, desserts, and most addictive eats of the year.

Read More >
Restaurant Resolutions  3. Restaurant Resolutions, Philly Style
Taking "make more money" for granted, we've asked Philadelphia's culinary community how it wants to change in the coming year.

Read More >

The Weekly Mix  4. The Weekly Mix: A Beer, A Pine Tree, and Serendipity
A Chicago bartender teaches us what to do with that leftover Christmas tree (not really, use a forager) behind the bar.

Read More >

Venison 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 >

Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
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 7. Top 10 Jobs from the StarChefs.com's JobFinder

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

Apply Now >

Executive Chef
Modern American Restaurant in Washington, DC
Knights Bridge Mgmt., Inc.
Washington, DC

Apply Now >

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

Apply Now >

Chef de Cuisine
Chef de Cuisine for a New Restaurant in Boston
Deuxave
Boston, MA

Apply Now >

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

Apply Now >

Cook III
Competitive salary and great benefits!
The Breakers
West Palm Beach, FL

Apply Now >

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

Apply Now >

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

Apply Now >

Line cook
Award Winning Restaurant seeking multiple culinary positions
Ellerbe Fine Foods
Fort Worth, TX

Apply Now >

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

Apply Now >

 8. Featured Recipe: Eccles Cake from Chef Fergus Henderson
of St. John - London, England

View it Now >

Adapted by StarChefs.com

November 2012

Yield:
12 cakes

INGREDIENTS:
Puff Pastry:
500 grams unsalted butter, cold
500 grams strong white flour
Pinch sea salt
250 milliliters water

Filling
50 grams unsalted butter
110 grams dark brown sugar
220 grams currants
1 teaspoon ground allspice
1 teaspoon ground nutmeg

To Assemble and Serve:
3 egg whites, beaten with a fork
Caster sugar
Lancashire cheese
Butternut Squash Tartlets
PreGel

METHOD:
For the Puff Pastry:
Mix 125 grams butter with the flour and salt using your fingers until the mixture resembles breadcrumbs. Cautiously add the water and mix until you have a firm paste. Pat into a square and wrap in plastic film. Leave to rest in the fridge for at least 1 hour before using.

Once rested, roll the paste into a rectangle about 8 millimeters thick and beat 375 grams of butter between greaseproof paper into a rectangle a wee bit smaller than half the paste rectangle. Lay the butter on the paste, leaving a space at the end. Fold the unbuttered half over the butter and fold the edges over, so you now have butter in a paste package. Pat square, wrap in plastic film, and rest in the fridge for at least 15 minutes.

Roll out into a rectangle in the opposite direction to your initial major fold (each time you roll out the pastry to fold, turn your pastry and roll across the previous direction you rolled, you will have to sprinkle flour on the surface of your rolling pin—it is very important to dust the flour off the paste before folding it at every turn in the process). Once the pastry is approximately l centimeters to 1½ centimeters thick, fold like a traditional letter, with one end of the rectangle to the halfway mark, and the other end over this. Pat square and place in the fridge for at least 15 minutes to rest again. Repeat this process two more times. Return to the fridge and rest for 1 hour or more.

For the Filling:
Melt the butter and sugar together and add the mixture to the currants, allspice, and nutmeg. Mix well and cool.

To Assemble and Serve:
Preheat oven to 350°F. Roll the Puff Pastry out to 8 millimeters thick and cut circles approximately 9 centimeters in diameter. On half of these, spoon a blob of the Filling in the center, then place the other Puff Pastry circles on top. Pinch the edges together, gently press to flatten the cakes, then slash the top 3 times Paint the top with the egg white and dip it into the sugar. Bake cakes for 15 to 20 minutes; keep an eye on them so they don’t burn. Remove from oven, cool, and serve with Lancashire cheese.

WCR  9. The Women Chefs & Restaurateurs National Conference, January 16-18, 2013.
The Women Chefs & Restaurateurs (WCR) celebrates its 20th Anniversary at it's National Conference in San Francisco - January 16 - 18, 2013

Get Your tickets >

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