November 22, 2002 - Issue 47
The Dishrag
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IN THIS ISSUE
1.It's Gravy, Baby ! Entertaining U
2.Rare Dining Opportunity At The James Beard House
3.Turkey Tips
4.Ask The Trendspotters: New Ways With Vegetables
5.Huitlacoche
6.Starchefs Culinary Jobfinder's Top Five Jobs
7.Norman Van Aken's Word On Food: Gnocchi
8.Sweet Spot: Pastry Chef David Carmichael
9.Pomegranate
10.Globetrotting Gourmand: The Fork Lift
11.New Sommelier: Andrew Bradbury
12.Rising Star Chefs
13.Starchefs Did You Know?
14.Sample Thanksgiving Recipes

If you like food. A lot. Visit http://www.starchefs.com
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1.IT'S GRAVY, BABY ! ENTERTAINING U
StarChefs announces a partnership with Siobhan Flaherty Haber and Jane Miller Rennert of Flaherty Miller Events to present a new monthly feature: Entertaining U.

Wondering how much alcohol to buy or how to decorate the table? Put their years of entertaining experience to work for you. Check out their tips for a flawless Thanksgiving.
http://www.starchefs.com/features/entertaining_u/html/index.shtml

SPECIAL: Siobhan and Jane are available this Wednesday, November 28, 2002
to answer your last minute Thanksgiving questions. They promise a response
within 60 minutes.
http://www.starchefs.com/features/entertaining_u/html/index.shtml

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2.RARE DINING OPPORTUNITY AT THE JAMES BEARD HOUSE
Place your bid on eBay today to win a New Year's Eve dinner for you and eleven friends in the private boardroom of the James Beard House. End your year on a high note by taking advantage of this exclusive opportunity.

French native Robert Barral, executive chef of the New England Culinary Institute in Montpelier, Vermont, and Kerry Downey-Romaniello, chef of Westport Rivers Vineyard & Winery, will pamper you with paté, oysters, lobster, and lamb chops!

Click here to see the complete menu and to place your bid!
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=1791354147

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3.TURKEY TIPS
Tired of turkey and mashed potatoes? Learn how chefs from California to Maine spice up the holiday.
http://www.starchefs.com/thanksgiving/2002/html/index.shtml

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4.ASK THE TRENDSPOTTERS: NEW WAYS WITH VEGETABLES
What vegetables are in vogue? Laurie and Pam give us new ways to make our menus healthy. http://starchefs.com/ask_the_expert/trendspotters/html/index.shtml

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5.HUITLACOCHE
Ugly on the outside but flavorful on the inside, this corn fungus is growing in popularity. These recipes from Chefs Ramiro Jimenez and Julieta Ballesteros, will give you simple ways to cook this seasonal delicacy.
http://www.starchefs.com/features/huitlacoche/html/index.shtml

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6.STARCHEFS CULINARY JOBFINDER'S TOP FIVE JOBS

    • Grab the reins and lead the pack! Bluegrass state hot spot seeks creative and outgoing manager.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160147
    • Is fame in the stars for you? LA production company CEO is looking for private chef.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160151
    • Sweeten up the south. Experienced Pastry Chef wanted in the heart of Atlanta.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160176
    • Show off your talent with the finest ingredients. Upscale Boston Back Bay restaurant seeks motivated Line Cooks.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160186
    • Spice up your future. Well known NYC southwest-inspired eatery wants top Sous Chefs.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160228

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    7.NORMAN VAN AKEN'S WORD ON FOOD: GNOCCHI
    Learn more about how this comfort food is perceived in South America.
    http://starchefs.com/NVanAkenTips/html/menu39.shtml

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    8.SWEET SPOT: PASTRY CHEF DAVID CARMICHAEL
    StarChefs announces a series of monthly pastry chef features. For November, we introduce David Carmichael of Oceana in Manhattan. Learn more about him and try his modern interpretation of a dessert favorite, Crème Brûlée.
    http://www.starchefs.com/chefs/pastry/DCarmichael/html/index.shtml

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    9.POMEGRANATE
    Discover the succulent treasure inside these mysterious red globes. These three top chefs' recipes will inspire you.
    http://www.starchefs.com/features/pomegranate/html/index.shtml

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    10.GLOBETROTTING GOURMAND: THE FORK LIFT
    StarChefs introduces our latest contributor, Mitchell Davis to present a new feature, "The Fork Lift." In this first issue, Mitchell rates the gelaterias of Florence, Italy. Check out the results.
    http://www.starchefs.com/features/forklift/html/001.shtml

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    11.NEW SOMMELIER: ANDREW BRADBURY
    StarChefs introduces Andrew Bradbury of Aureole in Las Vegas. An avid wine researcher, Andrew excels at introducing international flavors to U.S. palates. Ask him a question and put his extensive knowledge to work for you!
    http://starchefs.com/cgi-bin/wine.pl

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    12.RISING STAR CHEFS
    StarChefs introduces Patricia Yeo of AZ, Gabriel Kreuther of Atelier, Jean-Francois Bruel of db bistro moderne, and Dante Boccuzzi of Aureole.

    New York, NY - our city doesn't sleep, because there's too much great food to sample. StarChefs puts the spotlight on four of Manhattan's rising star chefs, who bring the flavors of the world to our little island. This sampling of their recipes will demonstrate why NYC is a great culinary melting pot.
    http://www.starchefs.com/chefs/rising_stars/newyork/index.shtml

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    13.STARCHEFS DID YOU KNOW?
    A "Thanksgiving" type harvest festival is not an American invention. Such festivals have been celebrated for thousands of years in countries all around the world. Currently, eight nations have official "Thanksgiving" holidays. Here is a sample of some traditions.


    1. The ancient Greeks honored Demeter their goddess of corn and grains each Autumn with a 3-day festival. During the final day's feast, the Greeks offered Demeter gifts of seed corn, cakes, fruit, and livestock. They hoped that by pleasing the goddess their harvest would be plentiful.

    2. Each spring the ancient Egyptians would celebrate Min, their god of vegetation. Besides a great feast, this festival included a parade, music, dancing, and sports.

    3. For over 3,000 years, Jewish families have observed the harvest festival of Sukkoth. A tradition of this 8-day celebration is the construction of huts similar to those used by their ancestors in the desert. On the first two nights of Sukkoth, families often eat dinner in these huts under the night sky.
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    14.SAMPLE THANKSGIVING RECIPES
    Still searching for the perfect holiday recipe for your family? Try these sample recipes for inspiration.

    Dried Fruit and Nut Bread Stuffing
    Chef/Restaurateur Charlie Palmer of Aureole-New York, NY
    Adapted by StarChefs

    Yield: Stuffing for 1 (16-20 pound) turkey

    This is a good basic stuffing to which you can add a variety of flavors (see note below).

      Ingredients:

      • 12 cups dried white and/or whole wheat bread cubes
      • 1/2 cup (1 stick) unsalted butter
      • 1 cup diced onion
      • 1/4 cup diced celery
      • 1 Tablespoon minced fresh parsley
      • 1-1/2 cups diced dried apricots
      • 1/2 cup yellow raisins
      • approximately 2 cups warm turkey stock, chicken broth or water
      • 1 Tablespoon poultry seasoning
      • 1 teaspoon chopped fresh sage
      • 1 teaspoon chopped fresh thyme
      • 1 teaspoon chopped fresh marjoram
      • kosher salt and freshly ground black pepper
      • 1 to 1-1/2 cups toasted walnut or pecan pieces

      Preparation:

      • Preheat the oven to 375°F.
      • If not stuffing a bird, lightly grease a large shallow baking dish or a large casserole. Set aside. Place the bread cubes in a large mixing bowl.
      • Heat the butter in a large sauté pan over medium heat. Add the onions, celery and parsley. Lower the heat and sauté for 10 minutes or until the vegetables are very soft but not browned. Add the apricots and raisins and sauté for an additional 3 minutes. Add 1 cup of the stock, poultry seasoning, sage, thyme and marjoram and cook for 3 minutes.
      • Pour the mixture over the bread cubes, tossing to combine well. Add salt and pepper to taste and enough warm stock to make a moist but not wet mixture. Toss in the nuts.
      • Either use the mixture to stuff a bird (see note below) or place into the prepared baking dish or casserole and place in the preheated oven. Bake for about 35 minutes or until the top is crusty and the stuffing is hot in the center.

      NOTE:

      • Corn bread, rye, pumpernickel or pumpernickel-raisin breads can be used with or in place of the white and whole wheat bread. Cooked rice, wild rice or other grains can replace all or part of the bread. You can replace the apricots and raisins with any other dried fruit - either a single fruit or a combination of fruits or chopped raw apples or pears. Any nut, including roasted chestnuts, can be used in place of the walnuts or pecans.
      • To this basic stuffing, you can add: 1 cup chopped cooked poultry livers, 1-1/2 cups crumbled cooked sausage meat or 1-1/2 cups raw oysters. If you use any of these, you might want to eliminate the fruit and nuts.
      • Never stuff poultry in advance of roasting because, even if refrigerated, bacteria can form quickly. For safety, always stuff poultry just before you are ready to roast it.

      StarChefs own Sweet Potato Pie
      Adapted by StarChefs

      Yield: 1 (8-inch) pie

      For crust:

      • Use your favorite pie crust recipe.

      For filling:

      • 1 1/2 pounds sweet potatoes (about 2 medium sweet potatoes)
      • 1/2 cup plus 2 tablespoons whipping cream
      • 1/2 cup (packed) dark brown sugar
      • 1 large egg
      • 1 large egg yolk
      • 1 tablespoon dark rum
      • 1 1/4 teaspoons ginger
      • Pinch of salt
      • 1/2 cup pecans
      • Sweetened whipped cream for garnish (optional)

      Make filling:

      • Preheat oven to 375°F.
      • Bake sweet potatoes for approximately 1 hour 15 minutes, or until they are fork tender. Remove from oven and allow to cool completely.
      • When the potatoes have cooled, peel them and purée in food processor. Add brown sugar, eggs, rum, ginger and salt and blend until smooth.
      • Beat the whipped cream to soft peaks and gently fold into the potato mixture. Pour into already prepared crust. Smooth top. Place pecans around edges.
      • Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

      Can be prepared 1 day ahead. Keep refrigerated.

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