May 10, 2002 - Issue 43
The Dishrag
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IN THIS ISSUE
1. Mother's Day B&b Brunch at Home
2. Starchefs Uncorked Launches on Ebay
3. James Beard Award Winners Announced
4. May for Chocolate Lovers Only
5. Starchefs Culinary Jobfinder Top Five Jobs
6. Italian Artichokes
7. Hot Spot - Rumbles and Murmurs
8. Rising Starchef Patricia Yeo

If you like food. A lot. Visit http://www.starchefs.com
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1. MOTHER'S DAY B&B BRUNCH AT HOME
Indulge your loved one with a special gourmet breakfast in bed. Make one of these mouthwatering recipes from some of the nation's best hotel restaurant chefs and bring your favorite B&B home. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/brunch/html/index.shtml

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2. STARCHEFS UNCORKED LAUNCHES ON EBAY
Check out StarChefs Uncorked on eBay and learn all the grape essentials. Get food and wine tips, play the Ratings Game, find great deals on wine and food with eBay auctions, and coming soon, you will be able to join our StarChefs Signature Wine Club. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/wine/uncorked/html/index.html

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3. JAMES BEARD AWARD WINNERS ANNOUNCED
The James Beard Foundation Awards, the premier event honoring chefs, restaurateurs, cookbook authors, journalists, broadcasters, and restaurant designers, was held in New York City on May 6th, 2002. Take a look at the list of winners and find out if your hometown favorites walked away with a medal.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/james_beard/2002/html/index.shtml

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4. MAY FOR CHOCOLATE LOVERS ONLY
Do you prefer dark, milk, or white chocolate? Whichever you desire, you can find in this month's Chocolate Lovers column. Try the Pecan Fudge Brownies, Milk Chocolate Cream Pie, or White Chocolate-Lemon Truffles. Better yet, plunge into all three! http://starchefs.com/cgi/ro.cgi?http://starchefs.com/chocolate_lovers/2002/html/may/index.shtml

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5. STARCHEFS CULINARY JOBFINDER TOP FIVE JOBS
Searching for May flowers? Check out these new jobs in great places posted on our improved Culinary JobFinder
(http://starchefs.com/cgi/ro.cgi?http://www.starchefsjobfinder.com//joblist.php ).

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    6. ITALIAN ARTICHOKES
    Why are some artichokes prickly while others are smooth? Learn about Italian artichokes and how to prepare them Italian-style. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/artichokes/html/index.shtml

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    7. HOT SPOT - RUMBLES AND MURMURS
    Last month, Manhattan's East Village became home to the new restaurant industry (food). The goal of owners Alex Feiji and Chris Eddy is to create an atmosphere where everyone, particularly those in the restaurant industry, can gather after work. Paul Carroll (Ohm and NV in NYC) designed the space using a wide range of natural and innovative fabrics and textiles. The restaurant is composed of several distinct areas - from a 20-seat private dining room with a leather and suede wall to a balcony area that overlooks an atrium-enclosed pinewood bar with the feel of an alpine ski lodge. Jean-Louis Palladin protégé Chef Marco Morillo leads the kitchen, featuring French-American cuisine.

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    8. RISING STARCHEF PATRICIA YEO
    StarChefs introduces Patricia Yeo, Chef at AZ and the upcoming pAZo, who is addicted to the aromatic broths of Southeast Asia.

    THAI BOUILLABAISSE WITH BLACKFISH, MUSSELS, CLAMS, AND SPINACH
    From the forthcoming Cooking from A to Z by Patricia Yeo, St.Martins Press - November 2002
    Adapted by StarChefs

    Yield: 4 servings

      For the broth:

      • 4 cups lightly salted shellfish stock, chicken stock, or clam juice
      • 2 red onions, sliced
      • 1 green apple, peeled, cored, and roughly chopped
      • 1 stalk lemongrass, tough ends trimmed off and discarded, smashed in a few places with the handle of a knife
      • ½ cup sliced ginger (no need to peel it)
      • 2 jalapeno chiles, roughly chopped
      • 2 Thai bird chiles
      • 4 kaffir lime leaves or 4 teaspoons freshly grated lime zest
      • 2 cups cilantro leaves
      • 2 cups mint leaves
      • 2 cups basil leaves
      • 2 tablespoons fish sauce, or more to taste
      • 2 tablespoons freshly squeezed lime juice, or more to taste Kosher salt and freshly ground black pepper
      • 4 (4- to 5-ounce) pieces blackfish, halibut, or cod
      • 12 mussels
      • 12 small clams, such as Manila, or cockles
      • 2 cups spinach leaves
      • Cooked rice or noodles, or Thai Rice Noodle Salad, for serving
      • Cilantro sprigs and finely shredded scallions, for garnish

      Combine the stock, onions, apple, lemongrass, ginger, chiles, and lime in a large pot and bring to a boil. Reduce the heat to low and simmer 15 minutes. Turn off the heat and add the cilantro, mint, and basil. Infuse 15 minutes. Strain the broth into a clean saucepan. Season to taste with fish sauce, lime juice, salt, and pepper. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.)

      When ready to serve, heat the broth to a simmer over high heat. Add the fish, mussels, and clams and cover. Cook for 5 minutes, or until the mussels and clams open. Stir in the spinach just until it wilts and serve, with rice or noodles in the bowl. Pour in the broth, place the shellfish on top of each bowl, and garnish with cilantro and scallions.

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      StarChefs . . . If you like food. A lot.