June 13, 2002 - Issue 44
The Dishrag
>> newsletter <<
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IN THIS ISSUE
 1. Italian Artichokes
 2. Barbecues, Heaven and Wine
 3. June For Chocolate Lovers Only
 4. Rumbles in Boston
 5. Chef Mario Batali
 6. Stocafisso Thoughts
 7. New Ask the Sommelier: Scott Tyree of Tru in Chicago
 8. Ask Peter Langlois: the Hospitality Career Expert
 9. Rising Star Chef: Ana Sortun
10. StarChefs Culinary JobFinder Top Five Jobs

If you like food. A lot. Visit http://www.starchefs.com/
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1. ITALIAN ARTICHOKES
Peel your way to the heart of artichoke artistry.

http://starchefs.com/cgi/ro?http://www.starchefs.com/features/artichokes/html/index.shtml

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2. BARBECUES, HEAVEN, AND WINE
Star Chefs bring you their very own show-your-love recipes and wine pairings.
http://starchefs.com/cgi/ro?http://www.starchefs.com/features/fathers_day/2002/html/index.shtml

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3. FOR CHOCOLATE LOVERS ONLY
"A Touch of Chocolate". Our June feature brings you selected summer delights, including Angel Food Cake, A Better Ice Cream Soda, Strawberry Jewel Tart and the Father's Day special Dutch Baby.
http://starchefs.com/cgi/ro?http://starchefs.com/chocolate_lovers/2002/html/june/index.shtml
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4. RUMBLES IN BOSTON
Christopher Myers and Michael Schlow, the team who created the Mobil 4-star restaurant Radius, open Via Matta in Boston, while Bice is reborn to the joy of all Tuscan cuisine lovers in California. Read about the newest ventures and this year's Father's day events in Rumbles and Murmurs.
http://starchefs.com/cgi/ro?http://www.starchefs.com/news/rumbles_murmurs/html/index.shtml
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5. CHEF MARIO BATALI
Chef Molto shares his magic. Want some?
http://starchefs.com/cgi/ro?http://starchefs.com/chefs/MBatali/html/index.shtml
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6. STOCAFISSO THOUGHTS
Here's one of those dishes that you just can't get out of your mind. Get hooked on Stock Fish.

http://starchefs.com/cgi/ro?http://starchefs.com/features/stoccafisso/html/index.shtml
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7. NEW ASK THE SOMMELIER
Scott Tyree of Tru in Chicago. Since finding his passion in Bordeaux some years ago, Scott has developed an impressive mastery of wine. See if you can stump him.
http://starchefs.com/cgi/ro?http://starchefs.com/cgi-bin/wine.pl
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8. ASK PETER, THE HOSPITALITY CAREER EXPERT
Check out Peter's most precious interview tips, and take a ride on the road to success.

http://starchefs.com/cgi/ro?http://starchefs.com/PLanglois/html/index.shtml

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9. RISING STAR CHEF ANA SORTUN
StarChefs introduces Ana Sortun of Oleana in Boston. Ana's passion for food is unmistakable, and this down-to earth chef is totally at home in her Cambridge kitchen as any chef we know!

It's easy to lose yourself in her food--her dishes, paired down to the essentials and perked up with Egyptian spices, explode with exotic freshness and vitality--if you get lost in Oleana, you'll wish you didn't have to go home.

Fistiki Kebab (Ground lamb kebab with Turkish spices & pistachios)
Ana Sortun of Oleana - Boston, MA
Adapted by StarChefs

Yield: 8 kebabs, 4 servings

  • 1 pound of ground lamb
  • 1 cup ground pistachios
  • 1 egg white
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon dried red chilies, ground or paprika (Aleppo chilies from Syria are best.)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crumbled, dried mint
  • 1/2 teaspoon crumbled, dried oregano
  • 2 teaspoons red pepper paste (Sun-dried red pepper paste from Turkey is ideal.)
  • 2 teaspoon kosher salt

Knead meat with spices in a KitchenAid mixer, using the paddle attachment until creamy. The meat will break down and become fluffy (This keeps it together on the skewer.). It takes about 5 minutes on medium speed. Add egg white and pistachios, and continue to mix until incorporated. Form into eight 4 ounce patties and roll into long thin sausage-like shape. Skewer and grill. Serve with pita bread, yogurt, chopped fresh tomatoes, and fresh mint.

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