The Dishrag Newsletter
 
Dishrag 306: Singapore, a Culinary Destination of Global Proportions
 
May 31, 2013
IN THIS ISSUE
1.  Letter from the Editor: Singapore: One Nation, All for Food
2.  Shining a Spotlight on Singapore: 2013 Travel Guide
3.  Ate: An Octaphilosophy at Work at Restaurant Andre
4.  Top Pair: Modern Sushi and Sake Champagne
5.  The Weekly Mix: Cocktails for Breakfast at Tippling Club
6.  Whipped: Zen and the Art of Pastry Making
7.  Honoring the Humble White Button, for Tea's Sake
8.  Featured Video: Interview with Tetsuya Wakuda
9.  Come Celebrate the 2013 San Francisco Bay Area Rising Stars!
10.  Be There: 8th Annual StarChefs.com International Chefs Congress
11.  Subscribe to Rising Stars Magazine!
12.  Top 10 Jobs from StarChefs.com JobFinder
13.  Featured Recipe: Cheese Avalanche: Cheesecake, Biscotti, Marinated Figs, Cantaloupe, and Dill Flower

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Letter from the Editor: Singapore: One Nation, All for Food  1. Letter from the Editor: Singapore: One Nation, All for Food
International chefs, somms, and bartenders are flocking to Singapore. Here's why.

Read More >

Shining a Spotlight on Singapore: 2013 Travel Guide  2. Shining a Spotlight on Singapore: 2013 Travel Guide
Our favorite dishes, drinks, and talent in the outsized culinary hotbed that is Singapore.

Read More >

Ate: An Octaphilosophy at Work at <em>Restaurant Andre</em>  3. Ate: An Octaphilosophy at Work at Restaurant Andre
A window into Chef André Chiang's personal, powerful, and practical cooking philosophy.

Read More >

Top Pair: Modern Sushi and Sake Champagne  4. Top Pair: Modern Sushi and Sake Champagne
It's usually the celebrity chef who gets a namesake restaurant. But at Iggy's, Sommelier Ignatius "Iggy" Chan runs the show.

Read More >

The Weekly Mix: Cocktails for Breakfast at <em>Tippling Club</em>  5. The Weekly Mix: Cocktails for Breakfast at Tippling Club
Foie gras muesli, meet your new best friend: yogurt sake.

Read More >

Whipped: Zen and the Art of Pastry Making  6. Whipped: Zen and the Art of Pastry Making
This is what happens when Bruce Lee one inch punches his way into the pastry kitchen.

Read More >

Honoring the Humble White Button, for Tea's Sake  7. Honoring the Humble White Button, for Tea's Sake
The button mushroom goes luxe at Chef Julien Royer's Jaan.

Read More >

Featured Video: Interview with Tetsuya Wakuda  8. Featured Video: Interview with Tetsuya Wakuda
After conquering Sydney, chef and master businessman Tetsuya Wakuda opened his dream (10,000-square-foot, 25-seat) restaurant in Singapore.

Watch Now >

Come Celebrate the 2013 San Francisco Bay Area Rising Stars!  9. Come Celebrate the 2013 San Francisco Bay Area Rising Stars!
With the awards ceremony on home plate of AT&T Park and 27 of the Bay Area's best chefs, pastry chefs, bartenders, sommeliers, and artisans, this Rising Stars can't be missed!

Buy Tickets >

Be There: 8th Annual StarChefs.com International Chefs Congress  10. Be There: 8th Annual StarChefs.com International Chefs Congress
Singapore's own Janice Wong and Jason Atherton will present at this year's ICC, along with culinary powerhouses April Bloomfield, Dani Garcia, Philippe Conticini, and more.

Buy Tickets >

Subscribe to Rising Stars Magazine!  11. Subscribe to Rising Stars Magazine!
Get insider culinary coverage with a quarterly subscription to StarChefs.com's Rising Stars Magazine. For just $16, StarChefs.com will deliver the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and mouthwatering photography. Subscribe today!

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

Cooks
Full-Time Cooks for Grant Achatz's The Aviary
The Aviary
Chicago, IL

Apply Now >

General Manager
San Antonio Marriott is Seeking a General Manager
Marriott
San Antonio, TX

Apply Now >

Line Cooks
Line cooks sought immediately at Doubletree Hilton
DoubleTree by Hilton Doheny Beach
Dohney Beach, CA

Apply Now >

Sous Chef
Sous Chef for Jose Andres' Minibar
Think Food Group
Washington DC

Apply Now >

Sous Chef
St. Louis Based Marriott is Seeking a Talented Sous Chef
Marriott
St Louis, MO

Apply Now >

Pastry Cooks
Oceana has openings for pastry cooks
Oceana
New York, NY

Apply Now >

Sous Chef
Chef Driven Restaurant Group Seeking High End Culinary Talent
James Republic
Long Beach, CA

Apply Now >

General Manager
GM for busy well established community restaurant
Community Hospitality
Nashville, TN

Apply Now >

Sous Chef
Ritz Carlton is Seeking Sous Chefs
Ritz Carlton
Naples, FL

Apply Now >

Line Cooks
Line Cooks Sought at Arlington Based Country Club
Army Navy Country Club
Arlington, VA

Apply Now >


 13. Featured Recipe: Cheese Avalanche: Cheesecake, Biscotti, Marinated Figs, Cantaloupe, and Dill Flower
from Pastry Chef Janice Wong of 2am:dessertbar — Singapore

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Adapted by StarChefs.com

May 2013

INGREDIENTS:

For the Cheesecake:
2.5 kilograms cream cheese, room temperature
600 grams sour cream
550 milliliters cream
300 grams sugar
12 eggs
450 grams white chocolate, finely chopped
4 grams gelatin sheets, bloomed

For the Biscotti:
200 grams flour
200 grams sugar
4 grams baking powder
2 eggs
Zest of 1 lemon
60 grams marinated figs
40 grams sultanas
40 grams candied orange peel
40 grams almonds
40 grams hazelnuts
60 grams apricots
60 grams macadamia nuts
60 grams pistachio

To Assemble and Serve:
Cantaloupe, medium dice
Figs
Dill flowers
Cheese Avalanche: Cheesecake, Biscotti, Marinated Figs, Cantaloupe, and Dill Flower
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METHOD:

Cheesecake: Heat oven to 165°C. In a stand mixer fitted with a paddle attachment, mix cream cheese, sour cream, cream, and sugar until combined. Add eggs individually, beating on low speed until fully incorporated. Add white chocolate and stir on low just to combine. Transfer mixture to bain marie and bake 15 to 20 minutes. In a blender, mix gelatin into cooked cheese mixture, cool, and reserve.

Biscotti: Heat oven to 160°C. In a stand mixer fitted with a paddle attachment, mix flour, sugar, and baking powder until combined. Add eggs individually, beating on low speed until fully incorporated. In a separate bowl, mix lemon zest, fruits, and nuts. Add mixture to stand mixer and mix on low speed just until combined. Using parchment paper, roll dough into 6cm diameter logs and freeze. Once set, bake Biscotti logs in oven until cooked through and edges begin to brown, about 15 minutes. Cool and cut into thin slices. Dehydrate at 70°C for 4 hours.

To Assemble and Serve: In the center of a black slate slab, drop 3 mounds of Cheesecake. Place 2 pieces Biscotti vertically in each mound. Garnish with cantaloupe, figs, and dill flowers.


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