The Dishrag Newsletter
 
Issue 298
 
February 20, 2013
IN THIS ISSUE
1.  Weekly Mix: The Luscious Hoodwink of Clarified Milk
2.  Top Pair: Breaking Tradition with Emilie Perrier of Ai Fiori
3.  Tea-smoked Salmon Technique: New York Heart through Asian Flavors
4.  Frying High: Fine Dining Does Doughnuts
5.  Wrap It Up: Madrid Fusión 2013
6.  2013 Annual C-CAP Benefit Honoring Tony May
7.  Enter to Win: California Almond Recipe Contest
8.  Join StarChefs at the International Restaurant & Foodservice Show
9.  Where Talent Gathers in the Northeast: New England Food Service Show
10.  Help Us Help the Industry: Salary Survey 2012
11.  Top 10 Jobs from StarChefs.com JobFinder
12.  Featured Recipe: Rosemary Panna Cotta, Poached Apples, Caramel Apples, Apple Granita, and Pine Nut Nougatine Tuile from Pastry Chef Brian Sullivan of Osteria Morini - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Meat and Livestock Australia
Fresh. Easy. Delicious.
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Weekly Mix  1. Weekly Mix: The Luscious Hoodwink of Clarified Milk
Now you see it, now you don’t. Tea, aged rum, orange juice, and milk rendered clear in Mixologist Eamon Rockey’s Passed Bright Milk Punch at Aska.

Read More >

Crush-Top Pair  2. Top Pair: Breaking Tradition with Emilie Perrier of Ai Fiori
We're open to the idea of red wine with seafood, but a Frenchwoman serving American Pinot in an Italian restaurant? Sacre bleu!

Read More >

Technique  3. Tea-smoked Salmon Technique: New York Heart through Asian Flavors
How Public Chef de Cuisine Kevin Chojnowski's tea-smoked salmon bridges the gap between New York and Asian cuisines.

Read More >

Frying High  4. Frying High: Fine Dining Does Doughnuts
It ain’t Dunkin’: Stephen Collucci’s doughnut inspiration and tips for the perfect crumb.

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Madrid Fusión 2013  5. Wrap It Up: Madrid Fusión 2013
Micro regionalism, chainsaws, global inspiration, on-plate fertilization, and Adoni Luis Aduriz cooking from a spray can: Madrid Fusión 2013.

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C-CAP Benefit  6. 2013 Annual C-CAP Benefit Honoring Tony May
One night, 40 dishes, and a chance to mingle with New York's most iconic chefs-benefit Careers through Culinary Arts Program.

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California Almond Recipe Contest  7. Enter to Win: California Almond Recipe Contest
Submit your best almond recipe for a chance to win a trip to The Culinary Institute of America's Flavor, Quality and American Menus leadership retreat in Napa-and have your recipe featured in national advertising campaigns!

Read More >

International Restaurant & Foodservice Show  8. Join StarChefs at the International Restaurant & Foodservice Show
Get to the Javits Center for three days of trade shows, wine expos, and culinary demos—including a StarChefs.com JobFinder panel.

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New England Food Service Show  9. Where Talent Gathers in the Northeast: New England Food Service Show
Learn how to satisfy customers, attract new ones, and grow your bottom line at this year's New England Food Service Show.

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Salary Survey  10. Help Us Help the Industry: Salary Survey 2012
Give us your poor, your moderately paid, your highly bonused—and possibly win a Vita-Prep 3! Take the StarChefs.com 2012 salary survey today.

Read More >
Hobart  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
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 11. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Mindy Segal's Hot Chocolate in Chicago Seeking Talented Exec Chef
Mindy's Hot Chocolate
Chicago, IL

Apply Now >

Lead Line Cook
Sushi Pop Restaurant is Seeking a Lead Line Cook
Sushi Pop
Oviedo, FL

Apply Now >

Executive Sous Chef
Renaissance Columbus Downtown is Seeking an Executive Sous Chef
Marriott
Columbus, OH

Apply Now >

Restaurant Management for Mina Group - All Levels
Innovative restaurant managers wanted!
Mina Group
San Francisco, CA

Apply Now >

Sous Chef
Sous Chef needed at luxury resort in Big Sur
Joie de Vivre Hotels
Big Sur, CA

Apply Now >

Production Manager for Bakery
Head Baker for Artisan Bakery
Guglhupf Bakery, Cafe & Restaurant
Durham, NC

Apply Now >

Sous Chef
Sous Chef for Farm-To-Table in San Diego
Whisknladle
San Diego, CA

Apply Now >

Executive Chef
Executive Chef for Cafe Centro in NYC
The Patina Restaurant Group.
New York, NY

Apply Now >

Pastry Production
Garces Group - Pastry Production - Amada, Philadelphia
Garces Group.
Philadelphia, PA

Apply Now >

Sous Chef
Celebrity Chef Emeril Lagasse seeks Sous Chef
Emeril's Homebase Las Vegas
Las Vegas, NV

Apply Now >

 12. Featured Recipe: Rosemary Panna Cotta, Poached Apples, Caramel Apples, Apple Granita, and Pine Nut Nougatine Tuile from Pastry Chef Brian Sullivan
of Osteria Morini — New York, NY

View it Now >

Adapted by StarChefs.com

February 2013

Yield: 10 to 12 servings

INGREDIENTS:
Rosemary Panna Cotta:
650 grams milk
650 grams cream
14 grams rosemary sprigs
Zest of ¼ lemon
240 grams sugar
1 vanilla bean
5 sheets gelatin, bloomed
200 grams crème fraîche
½ gram salt

Poached Apples:
75 grams honey
250 grams red wine
250 grams cranberry juice
250 grams water
4 Granny Smith apples, cored, peeled, and cut into ¾-inch slabs

Caramel Apples:
750 grams sugar
100 grams water
2 rosemary sprigs
6 Honeycrisp apples, cored, peeled, and cut into 1/8-inch slices

Apple Granita:

750 grams Honeycrisp apple juice
330 grams lemon juice
165 grams simple syrup
Water

Pine Nut Nougatine Tuile:

100 grams glucose
200 grams fondant
100 grams isomalt
15 grams pine nut praline paste
10 grams white chocolate, chopped
2.5 grams salt
Chopped pine nuts

To Assemble and Serve:
Granny Smith batons
Honeycrisp apple wedges
Rosemary Panna Cotta
Waring Commercial

METHOD
For the Rosemary Panna Cotta:
In a saucepot, combine, the milk, cream, rosemary, and lemon zest, and bring to a simmer. Remove from heat, steep for 4 minutes, and strain. Return 1.2 kilograms cream mixture to pot, add sugar and vanilla, and bring to a boil. Whisk in gelatin and remove from heat. Incorporate crème fraîche, pass through chinois, and pour into bowls. Chill until set.

For the Poached Apples:
In a saucepot, caramelize honey to medium-dark. Deglaze with red wine, cranberry juice, and water. Remove from heat and cool. Heat the bath of an immersion circulator to 85°C. Place apple slabs flat into a vacuum bag. Pour in the poaching liquid to cover, and seal on full pressure. Cook sous vide for 30 minutes. Remove from circulator and chill in an ice bath. Remove the apples from the bag, cut into cubes, and reserve in poaching liquid.

For the Caramel Apples:
In a saucepan, combine the sugar and water and cook to a dark caramel. Add the rosemary sprigs and then the apples. Glaze apples in caramel and continue to cook until just tender. Remove apple from pot and clean off excess caramel.

For the Pine Nut Nougatine Tuile:

Preheat oven to 350°F. In a saucepot, combine the glucose, fondant, and isomalt and heat to 320°F. Remove from heat and quickly add pine nut praline paste, chocolate, and salt. Cool. In a food processor, grind into powder. Prepare a sheet tray with a silicone baking mat lined with 4-inch round stencils. Sprinkle chopped pine nuts onto the sugar and bake 12 minutes. While still warm, remove nougatine tuiles from tray and cool completely on parchment.

For the Apple Granita:
In a bowl, combine apple juice, lemon juice, and simple syrup. Check Brix with refractometer and adjust to 15ºBx. Pour the liquid into a hotel pan and freeze, scraping surface every 30 minutes to achieve granita flakes.

To Assemble and Serve:
Plate 3 cubes of Poached Apples on the left side of the Rosemary Panna Cotta; then build up with Honeycrisp wedges, Granny Smith batons, and Caramel Apples. Stand Pine Nut Nougatine Tuile on top the apple arrangement. Spoon Apple Granita over the top of the apples.
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