Feb 26, 2003 - Issue 50
The Dishrag
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IN THIS ISSUE
1. For Chocolate Lovers Only
2. Chinese New Year
3. Chef Hiro Sone's Dishes Without Borders
4. Rabbit Food: Not Just for Rabbits Anymore
5. Tour Australia's Wine Country
6. StarChefs Culinary Jobfinder's Top 5 Jobs
7. Breakfast in Bed: 90 Recipes for Creative Indulgences
8. Straight from Sunny South Beach to Your Home: 7 Recipes to Temp You
9. 2003 Careers Through Culinary Arts Gala
10. Recipe: Jean-Georges' Scallop and Water Chestnut Shumai

If you like food. A lot. Visit http://www.starchefs.com
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1. For Chocolate Lovers Only
If your sweetheart has a sweet tooth, you're in luck; Stephanie Zonis' sinful chocolate recipes are sure to entice the ones you love, from spicy Chocolate Chai to rich Mocha Pound Cake. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/chocolate_lovers/2003/html/february/index.shtml

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2. Chinese New Year
Celebrate the Year of the Ram with Chinese recipes from chefs that you know and love: Chefs Jean-Georges Vongerichten, Patricia Yeo, and Jackie Passmore. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/chinese_new_year/html/index.shtml

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3. Chef Hiro Sone's Dishes Without Borders
Chef Hiro Sone combines his rice farming background, formal culinary training, love of local ingredients, and passion for experimentation to create the masterpieces behind Terra, a virtual institution in Napa Valley.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/HSone_LDoumani/html/index.shtml

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4. Rabbit Food: Not Just for Rabbits Anymore
The controversial raw and living foods movement has raised multiple questions in the minds of many a serious culinarian. Check out both sides of the issue and then join the debate. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/raw_foods/html/index.shtml

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5. Tour Australia's Wine Country
Let Mitchell Davis take you on a tour of Barossa Valley, the heart of Australian wine country - where the Shiraz is big, the sausages bold, and the tomatoes ripen in February. Plus, get an insider's view of the best Asian-inspired restaurants in Adelaide.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/forklift/html/002.shtml

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6. StarChefs Culinary Jobfinder's Top 5 Jobs

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    7. Breakfast in Bed: 90 Recipes for Creative Indulgences
    For the hedonist and the romantic in all of us. Pamper your lover, your kids, or even yourself using this comprehensive cookbook of breakfast in bed recipes and tips.
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/sweepstakes/breakfast_in_bed/index.php

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    8. Straight from Sunny South Beach to Your Home: 7 Recipes to Temp You
    With fifty of the country's most renowned chefs, the South Beach Wine & Food Festival is a hot ticket. Feel the heat right from home with these recipes from seven of the festival's most illustrious chefs.
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/southbeach/html/index.shtml

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    9. 2003 Careers Through Culinary Arts Gala
    Major star chefs and their young protégés shine at the 2003 Careers Through Culinary Arts Program Benefit on February 25th in New York City. Guest of honor Daniel Boulud and 36 of New York's finest chefs will provide an unforgettable evening, featuring cuisine from C-CAP alums and some of the city's best restaurants.
    http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/c-cap/2003/html/index.shtml

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    10. Recipe: Jean-Georges' Scallop and Water Chestnut Shumai
    Jean-Georges Vongerichten, 66 - New York, NY
    Adapted by StarChefs

    Yield: 3-4 Servings

      Scallop Mix

      • 1 pound raw scallops, diced
      • 2 Tablespoons chives, chopped
      • Pinch of sugar
      • Pinch of ground black pepper
      • 6 water chestnuts, peeled and chopped
      • Kosher salt, to taste
      • Kosher salt, to taste

      Dipping Sauce

      • 3 Tablespoons balsamic vinegar
      • 1 Tablespoon sesame oil
      • 1 Tablespoon grated ginger

      Method:

      • In a large bowl, combine all of the scallop mix ingredients. Separate the wonton skins and lay them out on a cutting board or clean countertop. Brush the edges of the wonton skins with water. Roll 1 teaspoon of the mixture into a ball and place it in the center of the wonton wrapper. Fold each wrapper in half diagonally, squashing the filling to fit, and pinch to seal the edges together. Repeat with the remaining wonton wrappers and filling.

        In a bamboo steamer over a pot or wok of boiling water, place the dumplings and cover. Steam for 8-10 minutes until fully cooked.

        Meanwhile, combine all of the dipping sauce ingredients in a small bowl. Serve the dumplings immediately with the dipping sauce on the side.

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