The Dishrag Newsletter
 
Issue 300
 
March 21, 2013
IN THIS ISSUE
1.  StarChefs.com 2013 New York Rising Stars: Why They Shine
2.  Weekly Mix: A Textural Surprise to Honor Mr. Ramos
3.  Top Pair: It's Not Too Much on Your Plate, If It's All Good Stuff
4.  Technique: Battersby's Juicy Slant on NYC's Beloved Pastrami
5.  The Product: The Dirty Secrets and Deep Flavor of Black Garlic
6.  Beyond Pastry at Blanca
7.  Apply Today! 4th Annual StarChefs.com International Pastry Competition
8.  Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC BBQ Competition
9.  Aussie Lamb Spring Fling NYC
10.  Enter to Win: California Almond Recipe Contest
11.  Help Us Help the Industry: Salary Survey 2012
12.  Top 10 Jobs from StarChefs.com JobFinder
13.  Featured Recipe: Insalata Cotta Cruda: Poached Salsify, Olive Oil-poached King Oyster Mushrooms, Marinated Broccoli Rabe, and Whipped Ricotta from Chef Wade Moises of Rosemary's – New York, NY

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Aussie Lamb Spring Fling NYC  
Aussie Lamb Spring Fling NYC
Lamb: It's not just for Easter.
Learn More >
Weekly Mix  1. StarChefs.com 2013 New York Rising Stars: Why They Shine
We're proud to announce the 2013 class of StarChefs.com New York Rising Stars. Here's why they shine.

Read More >

Weekly Mix  2. Weekly Mix: A Textural Surprise to Honor Mr. Ramos
Salvation Taco Mixologist Sam Anderson finds accidental textural magic in the sticky vanilla pod.

Read More >

Crush  3. Top Pair: It's Not Too Much on Your Plate, If It's All Good Stuff
Sommelier Jen Sgobbo flexes her pairing abilities (and time management skills) in Little 'Wisco's burgeoning empire.

Read More >

Technique  4. Technique: Battersby's Juicy Slant on NYC's Beloved Pastrami
Loyalty for pastrami runs deep in New York, and Battersby Chefs Walker Stern and Joseph Ogrodnek reimagine the cult classic with added fine-dining finesse.

Read More >

The Product  5. The Product: The Dirty Secrets and Deep Flavor of Black Garlic
Black garlic's dark and pungent secrets revealed.

Read More >
Pastry

 6. Beyond Pastry at Blanca
Thought you knew dessert? Think again. Pastry Chef Katy Peetz is breaking pastry boundaries at Blanca.

Read More >

Pastry Competition  7. Apply Today! 4th Annual StarChefs.com International Pastry Competition
Desserts may veer toward smooth and sweet, but there's nothing a pastry chef loves more than the gritty challenge of competition. Apply today to enter the 4th Annual StarChefs.com International Pastry Competition, presented by PreGel America.

Read More >

Smoke@ICC  8. Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC BBQ Competition
In the swirl of the 8th Annual StarChefs.com International Chefs Congress, six competing teams of chefs and pitmasters will smoke their meats (and more) at our first-ever SMOKE@ICC, presented by Daesang America. Sign up to compete today!

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Contest  9. Aussie Lamb Spring Fling NYC
Celebrate warmer weather with the Aussie Lamb Spring fling, as 9 former StarChefs.com Rising Stars showcase their culinary skills with a flavorful, pristine protein.

Read More >

Contest  10. 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, California; your dish will also be featured in Almond Board of California's 2014 communications!

Read More >

Salary Survey  11. 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 >

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

Executive Catering Chef
High volume catering company seeks an Executive Catering Chef
Creative Edge Parties
New York, NY

Apply Now >

Executive Chef
Executive Chef at the Historic Le Cirque in NYC
Le Cirque
New York, NY

Apply Now >

Line Cook
Hearth is seeking two line cooks to round out our team
Hearth
New York, NY

Apply Now >

Sous Chef
Seasoned Professionals Wanted for Cru Oyster Bar Nantucket
Cru Oyster Bar
Gainesville, FL

Apply Now >

Professional Cooks
Join Five Star, Five Diamond Inn at Little Washington Team
Inn at Little Washington
Washington, VA

Apply Now >

Line Cooks
Join the team at James Beard Award-winning ABC Kitchen in NYC
ABC Kitchen
New York, NY

Apply Now >

Seasonal Pastry Chef
Private Yacht Club Seeks Seasonal Pastry Chef
Great Harbor Yacht Club
Nantucket, MA

Apply Now >

Sous Chef
Want to work at Madison Square Garden?
The Madison Square Garden Company
New York, NY

Apply Now >

Seasonal Salon Cook
Seasonal Salon Cook for Napa Based Winery
Domaine Chandon
Yountville, CA

Apply Now >

Executive Steward
Join the Mandarin Oriental, Washington, D.C.
Mandarin Oriental
Washington, DC

Apply Now >

 13. Featured Recipe: Insalata Cotta Cruda: Poached Salsify, Olive Oil-poached King Oyster Mushrooms, Marinated Broccoli Rabe, and Whipped Ricotta
Chef Wade Moises of Rosemary's — New York, NY

View It Now >

Adapted by StarChefs.com

March 2013

Yield: 6 servings

INGREDIENTS:
Olive Oil-poached King Oyster Mushrooms:
6 king oyster mushrooms, peeled and halved lengthwise
Salt
32 ounces extra virgin olive oil
2 cloves garlic, peeled
2 rosemary sprigs

Poached Salsify:
12 salsifies
4 ounces lemon juice
Zest of 2 lemons
4 ounces white wine vinegar
4 cloves garlic
2 white onions, cut into ¼-inch slices
2 bay leaves
2 sprigs thyme
64 ounces water
Salt

Marinated Broccoli Rabe:
Salt
1 bunch broccoli rabe, ends trimmed
Extra virgin olive oil
2 cloves garlic, thinly sliced
Zest of 1 lemon
Pepper

Whipped Ricotta:
8 ounces ricotta cheese
4 ounces extra virgin olive oil
1 Meyer lemon, zest and juice
Salt

To Assemble and Serve:
12 charred scallions
1½ radishes, thinly shaved
1½ sunchokes, thinly shaved
Basil seeds
Salt
Pepper
Extra virgin olive oil
Aged balsamic vinegar di Modena
Insalata Cotta Cruda
Waring Commercial

METHOD:
For the Olive Oil-poached King Oyster Mushrooms:
Preheat oven to 220°F. Season mushrooms with salt and allow to sit for 5 minutes. In a small baking dish, combine mushrooms, olive oil, garlic, and rosemary. Cover and put in the oven; cook for 2½ to 3 hours. Remove mushrooms from the oil and sear in a heavy pan. Cool.

For the Poached Salsify:
In a saucepot, combine the salsifies, lemon juice, lemon zest, vinegar, garlic, onion. Bay leaf, thyme, and water. Bring to a slow simmer over medium heat and add in salt. Simmer until salsifies are tender. Remove salsifies and cool.

For the Marinated Broccoli Rabe:
In a large pot over medium-high heat, bring salted water to a boil. Prepare an ice bath with 1 quart ice and 1½ quarts water. Blanch the broccoli rabe for 1 to 2 minutes, or until tender to the bite. Remove the broccoli rabe and shock in ice bath. Once the broccoli rabe cools, remove from the ice bath and place in a medium bowl. In a small pot over low heat, combine the olive oil, garlic, and lemon zest and cook until garlic softens. Cool the oil mixture slightly and pour over broccoli rabe. Toss and season with salt and pepper.

For the Whipped Ricotta:
In a bowl of a food processor, combine the ricotta, lemon zest, lemon juice, and extra virgin olive oil. Pulse until smooth and aerated. Season with salt.

To Assemble and Serve:
Smear a thin layer of the ricotta on the plate, and top with 2 pieces Poached Salsify, 3 pieces Marinated Broccoli rabe, and 1 Olive Oil-poached King Oyster Mushroom. Continue building the salad with 2 charred scallions, radishes, and sunchokes. Plate mounds of basil seeds and finish the plate with salt, pepper, olive oil, and a drizzle of balsamic vinegar.
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