July 20, 2001 - Issue 38
1. Win 2 Tickets to the feature film Dinner Rush.
2. "Baking with Love" and other biting food commentary - Peter Elliot
on Bloomberg radio.
3. Steve Jenkins: Read Before Eating
4. New Recipes from Chef Jody Adams
6. Norman Van Aken's Word on Food: Roux
7. July Chocolate Lovers: The Chocolate Chiller!
8. Uncommon Picnic Ideas from Chef Todd Gray of Equinox
9. Culinary JobFinder: Help wanted. Help found; See our top 10 jobs.
10. Maine Lobster à la Royale Recipe by Rocco DiSpirito
11. Tomato and Artichoke Salad Recipe by Marcus Samuelsson
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1. WIN 2 TICKETS TO DINNER RUSH. Register for a chance to win two tickets
to the star-studded September premiere of the feature film Dinner Rush
in New York City. Dinner Rush captures the behind the scenes stories of
the restaurant industry, family conflicts and revenge. Directed by Bob
Giraldi, the renowned film maker and co-owner of Jean Georges restaurant.
Contest ends August 29. http://www.starchefs.com/sweepstakes/html/dinner_rush.shtml
BLOOMBERG RADIO ON STARCHEFS. "Baking with Love" and "Easy Ways to Make
Soup" are just some of Peter Elliot's new, informative programs.
3. STEVE JENKINS: Read Before Eating. Steve Jenkins publishes his
list of "must-reads" for food lovers.
4. NEW RECIPES FROM JODY ADAMS: the winner of the 1997 James Beard
Best Chef Award for the Northeast shares her latest kitchen creations.
5. CONDIMENTS: Add sparkle and flavor to dishes.
6. NORMAN VAN AKEN'S WORD ON FOOD: Your sauce tastes good but lacks "body."
Norman suggests you shape things up with roux.
7. JULY CHOCOLATE LOVERS: This month's new recipes include White Chocolate
Bavarian Cream, Nutty Cocoa Fudge Cookies, and Chocolate Mint Chocolate
Chip Ice Cream. And, watch out for the Chocolate Chiller! Stephanie Zonis'
"For Chocolate Lovers Only"
8. UNCOMMON PICNIC IDEAS: 2001 James Beard Best Chef Award Nominee Todd
Gray of Equinox in Washington, D.C shares he and his wife's favorite picnic
9. TOP TEN CULINARY JOBFINDER POSITIONS:
in Virginia - busy upscale independent restaurant
GENERAL MANAGER in Long Island - large, hip restaurant near the water
LINE COOK in Dayton - work in busy, very committed kitchen
PASTRY CHEF in South Carolina - 20 room luxury inn with award-winning
EXECUTIVE CHEF in Pennsylvania - recently renovated 1760 farmhouse with
contemporary mediterranean cuisine
EXECUTIVE CHEF in Florida - yacht club on east coast
PASTRY CHEF in Knoxville - small resort in the Smokey Mountains, member
of Relais and Chateaux
FOOD AND BEVERAGE DIRECTOR in Georgia - small country club near the
HEAD CHEF in Maryland - upscale, weddings and banquets
EXECUTIVE CHEF in Virginia - prestigious country club with large fine
by ROCCO DI SPIRITO of Union Pacific in New York City on StarChefs.com
à la Royale with Summer Truffles, Morels and Cavaillon Melon
à la Royale
A White Burgundy, such as Puligny Montrachet
One 1 1/4
Approximately 4 cups water, to cover
1/4 cup carrots, roughly chopped
1/4 cup onions, roughly chopped
4 parsley sprigs
1 bay leaf
1 Tablespoon white wine vinegar
2 Tablespoons shallots, minced
2 Tablespoons leeks, minced
1 Tablespoon Verjus (optional, see note)
1/2 cavaillon cantaloupe melon
lobster, bring water, vegetables, vinegar and herbs to a boil and let
simmer for 5 minutes. Strain. Put lobster in a pot. Pour strained vegetable
broth over the lobster just until covered. Cook for 2-3 minutes, and then
cool on a rack. Remove meat from shell and reserve. Cut gills out of the
head and mash head with a rolling pin. Mix shells and head with shallots
and leeks. If using, add splash of Verjus and cover with water. Slowly
bring to a simmer, letting impurities and solids rise to the top. Do not
mix these in. Cook for 30 minutes. Strain through a chinois and then through
a coffee filter, creating a lobster consommé.
melon, cut a 1 1/2" ring of melon with a ring mold that is about 1/2"
thick. Using remaining melon, cut 7 pieces that are 1/2" x 1/4". Purée
melon squeezing out as much juice as possible. Heat juice to a simmer,
skimming off foam that appears. Strain through a chinois. Continue to
reduce juice to a light syrup, creating a Melon Glaze. Reserve.
1 1/2 Tablespoons summer truffle scraps, minced
1 teaspoon shallots, minced
1/4 teaspoon garlic, minced
1 Tablespoon butter
1/8 cup Madeira
Mushroom broth or water, to cover
Salt and pepper to taste
truffle scraps, shallots and garlic in butter. Deglaze with Madiera wine.
Add mushroom broth to cover. Simmer until vegetables are tender and them
purée and strain through a chinois. Season with salt and pepper.
chive buds, cut into 1/3" batons
1/4 ounce yellow chives, cut into 1/3" batons
Butter, cooked until golden brown
Cook chive buds and yellow chives in butter until they are soft. Remove
and drain on towels.
1 Tablespoon morels, minced
1 teaspoon of Melon Glaze
1/4 teaspoon truffle, minced
Splash of white truffle oil
3/4 cup muscat
2 pounds butter
in a sauté pan until translucent. Add morels and truffles and sauté until
soft. Add Melon Glaze. Add muscat and reduce. Over a low heat, add butter
and splash of truffle oil and whisk until incorporated. Be sure not to
heat too high or sauce will break. Cover and keep warm.
1 Tablespoon lobster roe
Salt and pepper to taste
consommé and whisk in roe until thick. Strain and reheat. Foam with an
heat lobster in Muscat Beurre Blanc. Warm melon ring and Mushroom Truffle
Ragout. Place melon ring on plate. Fill with ragout. Remove lobster from
beurre blanc and glaze with melon syrup. Place a piece of melon on top.
Sprinkle chive buds and yellow chives over lobster. Sauce plate with lobster
consommé and melon syrup. Place Lobster Foam on top of lobster.
Note: Verjus is a delicious and versatile alternative to vinegar made
from the natural juice of unripened green grapes. Verjus is used in preparations
like mustards and sauces to heighten flavor. Verjus may be found at gourmet
stores and french specialty markets.
11. RECIPE by MARCUS SAMUELSSON of Aquavit in New York City on StarChefs.com
Dry Sauvignon Blanc
- 8 servings
artichoke bottoms, cooked and cleaned
2 red vine-ripened tomatoes
2 yellow vine-ripened tomatoes
2 ounces pistachio flour
16 ounces white port wine
16 ounces white cooking wine
2 handfuls arugula
Salt and pepper to taste
1 generous cup olive oil
Salt and pepper
artichokes, cook the artichokes in a pot with the port wine, white wine
and some salt and pepper. Cook until fork tender. Remove the leaves and
leave the heart.
tomatoes, bring a pot of water to a boil. Remove the stem from the tomatoes
and make a tiny slit in the tops of each one. Blanch tomatoes in the boiling
water and then place them in an ice bath. Remove the skin. Slice the tomatoes
into eighths. In a separate mixing bowl, combine the vinegar and olive
oil. Season with salt and pepper. Place the tomatoes and arugula into
the vinaigrette mixture.
dress salad with the citrus vinaigrette. Season with salt and pepper.
Place salad in a single line on the plate. Alternate with tomatoes and
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