December 13, 2002 - Issue 48
The Dishrag
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IN THIS ISSUE
1.Quince: Apple And Pear's Long Lost Cousin
2.Ditch That Diet! Holiday Baking Recipes
3.Serve Up Seasonal Cheer
4.Can't Go A Day Without Chocolate?
5.Make Your Party the Party Of The Season
6.Starchefs Culinary Jobfinder's Top Five Jobs
7.Exclusive Christmas Dinner In Manhattan: A Palm Springs Restaurant Feast
8.Perfect Party Cocktails
9.Holiday Wine Pairings
10.Christmas Goose And Cabernet?
11.Did You Know?
12.A Savory Holiday Goose

If you like food. A lot. Visit http://www.starchefs.com
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1.QUINCE: APPLE AND PEAR'S LONG LOST COUSIN
Experience the color-changing magic of this mythical fruit.
http://www.starchefs.com/features/quince/html/index.shtml#more

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2.DITCH THAT DIET! HOLIDAY BAKING RECIPES
Put off that diet until the new year and celebrate the end of this one by whipping up one of these tantalizing holiday treats from four of our favorite chefs.
http://www.starchefs.com/features/holiday_baking/volume_03/html/index.shtml

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3.SERVE UP SEASONAL CHEER
The holidays are a perfect time to win new customers who will take you long into the winter season. The Trendspotters share their tips and advice for bolstering customer satisfaction, employee enthusiasm and ultimately, the bottom line.
http://starchefs.com/ask_the_expert/trendspotters/html/index.shtml

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4.CAN'T GO A DAY WITHOUT CHOCOLATE?
For those of you who would rather skip the pumpkin pie in favor of anything chocolate, Stephanie Zonis shares a recipe for Molten Chocolate Cake and other obscenely chocolaty treats.
http://starchefs.com/chocolate_lovers/2002/html/december/index.shtml

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5.MAKE YOUR PARTY THE PARTY OF THE SEASON
Don't know where to begin? Start with these simple (but sophisticated) tips for making your party a complete success.
http://www.starchefs.com/ask_the_expert/entertain/html/

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6.STARCHEFS CULINARY JOBFINDER'S TOP FIVE JOBS

    • Round up adventure in Wyoming. Upscale ranch needs wait staff for seasonal opportunity.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160374
    • Do you spit-shine your pots? Wolfgang Puck seeks an over-achieving Executive Chef in Florida.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160246
    • Make a difference every day. NJ assisted living facility looking for Cooks.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160633
    • Ready to teach? Caribbean hotel seeks experienced Chef Instructor.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160648
    • Let them take home your best! Michigan gourmet store needs ambitious Head Chef.
      http://www.starchefsjobfinder.com//viewjob.php?vc=160668

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    7.EXCLUSIVE CHRISTMAS DINNER IN MANHATTAN: A PALM SPRINGS RESTAURANT FEAST
    Gear up for Christmas with an elegant dinner party for 12 people in the exclusive private boardroom of The James Beard Foundation, America's only historic culinary landmark.

    http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=1793056349

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    8.PERFECT PARTY COCKTAILS
    Show off your shake and stir skills with four cocktails that are sure to get your party rolling.
    http://www.starchefs.com/features/drinks_party/volume_02/html/index.shtml

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    9.HOLIDAY WINE PAIRINGS
    Need wine pairings advice for your holiday menu? Ask December's featured sommelier, Eric Scheffer of Savoy in Asheville, North Carolina. A former entertainment producer, Scheffer has a knack for discovering wonderful wines.
    http://starchefs.com/cgi-bin/wine.pl

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    10.CHRISTMAS GOOSE AND CABERNET?
    We know the holiday season can be stressful and the last thing you want to think about is what kind of wine should grace the table. So, we've compiled a list of our top ten holiday wines to make your life a little bit easier - or, at the very least to make your trip to the local wine shop a little less intimidating.
    http://starchefs.com/wine/features/html/feature_05.shtml

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    11.DID YOU KNOW?
    "There are more than 4,000 people waiting to join the Grace Family Vineyards mailing list, some of whom have waited as long as nine years to be able to purchase Grace's wines!"

    Morrell Wine Experience and Grace Family Vineyards will be putting on a charity auction to benefit the Grace Family Vineyards Foundation, which supports organizations that help needy children around the globe.

    The auction is from December 9 (8PM PST) through December 19 (8PM PST) at ebay.com. The ebay listing includes a coveted permanent spot on Grace's 400-person mailing list, along with a magnum of Grace Family Vineyard 2000 Cabernet Sauvignon, Bottle number 10 of only 12 produced.
    http://www.stores.ebay.com/morrellwineexperience/plistings/list/all/dept4/index.html

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    12.A SAVORY HOLIDAY GOOSE
    Renew old traditions and spice up your celebration with these recipes.

    Michaelmas Goose with Traditional Potato and Apple Stuffing
    Darina Allen, The Complete Book of Irish Country Cooking Penguin 1995
    Adapted by StarChefs

      Yield: 8-10 servings

      • 1 goose, 10 pounds approximately
      • Sea salt and freshly ground pepper

      Stock:

      • Giblets-neck, heart and gizzard
      • 1 small onion
      • 1 carrot
      • Bouquet garni consisting of 1 sprig thyme, 3 or 4 parsley stalks, a small piece of celery, 6 or 7 peppercorns
      • Cold water to cover

      Stuffing:

      • 2 pounds potatoes
      • 4 Tablespoons butter
      • 1 pound onions, chopped
      • 1 pound cooking apples, peeled and chopped
      • 1 Tablespoon chopped parsley
      • 1 Tablespoon chopped lemon balm
      • Salt and freshly ground pepper

      Gravy:

      • 2-1/2 cups goose stock made from the giblets roux

      To prepare the Stuffing:

      • Boil the potatoes 'in their jackets' in boiling salted water until cooked. Peel and mash.

        Melt the butter and sweat the onions in a covered saucepan on a gentle heat for about 5 minutes. Add the apples and cook until they break down into a fluff, then stir in the mashed potatoes and herbs. Season with salt and pepper to taste. Allow to get quite cold before stuffing the goose.

      To prepare the Goose:

      • Preheat oven to 350oF.
      • Remove the wishbone for ease of carving. Put the wishbone into a saucepan with the giblets, onion, carrot, bouquet garni and peppercorns. Cover with cold water, bring to a boil and simmer for about 2 hours. (Add the wing tips to the stock if desired.)
      • Season the cavity of the goose with salt and freshly ground pepper and fill with the cold stuffing. Sprinkle some sea salt over the breast and rub it into the goose skin. Roast for 2 to 2-1/2 hours, to an internal temperature of 150ºF. To test whether the goose is cooked, prick the thigh at the thickest part. The juices that run out should be clear; if they are pink the goose needs a little longer. When cooked, remove the goose to a large serving dish and let it stand 20 minutes before carving.
      • Take the roasting pan from the oven three or four times during the cooking and pour off the excess fat. (Store this fat in your refrigerator-it keeps for months and is wonderful for roasting or sautéing potatoes.)
      • To make the gravy, pour or spoon off the remainder of the fat and save. Add about 2 cups of the strained giblet stock to the roasting pan and bring to a boil. Using a small whisk, scrape the pan well to dissolve the meaty deposits which are full of flavor.
      • Taste for seasoning and thicken with a little roux if you like a thicker gravy. If the gravy is weak, boil for a few minutes to concentrate the flavor; if too strong add a little water or stock. Strain and serve in a hot gravy boat.
      • Carve the goose. Serve with apple sauce (see recipe below) and the gravy.

      Apple Sauce:
      Yield: 4 Servings

      • 1 pound cooking apples
      • 1 Tablespoon water
      • Approximately 1/4 cup sugar (depending on tartness of apples)

      Peel, quarter and core the apples, cut the pieces into two and put in a stainless steel or cast iron saucepan, with sugar and water. Cover and put over a low heat. As soon as the apples have broken down, stir and taste for sweetness. Serve warm.

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