March 20, 2003 - Issue 51
The Dishrag
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IN THIS ISSUE
1. The Rising Stars of Miami
2. Sizzling New World Cuisine
3. For Chocolate Lovers Only
4. Secrets of the Pastry Trade with Chef Hedy Goldsmith
5. Wine Tips from the Inside
6. Top Ten Recipes
7. Hot Off the Press: IACP Finalists Announced
8. Starchefs Culinary Jobfinder Top 5 Jobs
9. Recipe: Panqueques de Manzana (Argentine Apple Pancakes)

If you like food. A lot. Visit http://www.starchefs.com
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1. The Rising Stars of Miami
Few Earthly getaways match Miami's fusion of sun, surf, and passion. Stoke your appetite with Miami's hottest Rising Stars, three chefs that are simply too cool to sweat.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/chefs/rising_stars/miami/index.shtml

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2. Sizzling New World Cuisine
Fusion cuisine with a New World flair. Explore culinary giant Norman Van Aken's signature style with his new cookbook, New World Kitchen.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/shop/cookbooks/star_cookbooks/html/index.shtml

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3. For Chocolate Lovers Only
Bake away those late winter blues with Stephanie Zonis' Coconut Oat Muffins. Or
whip up some chocolate-spiked Banana Pudding like mom used to make it.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chocolate_lovers/2003/html/march/index.shtml

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4. Secrets of the Pastry Trade with Chef Hedy Goldsmith
This gifted pastry chef reveals the secrets to her perfect pastries, from fresh ingredients to Microplane zesters.
http://starchefs.com/chefs/pastry/HGoldsmith/html/index.shtml

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5. Wine Tips from the Inside
Get the scoop on bright wines, bubbling beauties, and proper pairing from Sommelier Christie Dufault, a woman who was practically raised in the vineyard.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/wine/ask_Sommelier/CDufault/tips.shtml

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6. Top Ten Recipes
Enjoy those last few weeks of winter coziness with ten popular recipes from the late winter season, from Beef and Guinness Stew to Dessert Burritos.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/recipes/top_10/2003/html/index.shtml

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7. Hot Off the Press: IACP Finalists Announced
The finalists for the 2003 IACP Cookbook Awards were announced on March 10th at a ceremony held at Le Cirque in New York, NY. The awards will be presented at the annual IACP conference in Montreal, Canada on April 12th.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/news/rumbles_murmurs/html/index.shtml

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8. Starchefs Culinary Jobfinder Top 5 Jobs

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    9. Recipe: Panqueques de Manzana (Argentine Apple Pancakes)
    Norman Van Aken, Copyright 2001
    Adapted by StarChefs

    Yield: 6 Servings (2 crêpes each)

      For the crepes:

      • 3/4 Cup Prepared Dulce de Leche
      • 1 1/2 cups milk
      • 3 eggs, beaten
      • 1 teaspoon salt
      • 1 teaspoon sugar
      • 1 1/3 cups all purpose flour
      • 2 Tablespoons melted butter
      • Clarified butter for brushing the skillet

      In a bowl whisk together the egg, milk, salt and sugar. Sift the flour into the bowl and whisk just to blend. Add the butter and allow the batter to rest at room temperature for 30 minutes.

      Brush a 7-inch non-stick skillet lightly with clarified butter and set the skillet over medium heat. Put an ounce and a half of batter in the skillet, swirling to coat the bottom evenly, and let the batter cook, about a minute on the first side and 30- 45 seconds on the second side, until flecked with golden marbling. Remove the crêpe from the skillet and reserve, between sheets of parchment paper. Repeat with the remaining batter.

      For the apples:

      • 1 vanilla bean
      • 1/3 Cup granulated sugar
      • 6 Granny Smith apples, peeled, cored and sliced thin
      • 2 ounces butter
      • 1/4 Cup dark rum

      On a cutting board, with a sharp knife, split the vanilla bean lengthwise. Sprinkle the sugar over the bean and with the knife scrape the seeds out of the bean and rub into the sugar. This will separate the vanilla bean seeds into the sugar. Toss the apples with the vanilla bean sugar. In a large non-stick skillet melt the butter, over medium heat, and sauté the apples, stirring gently only occasionally until they are soft. Deglaze the skillet with the rum, being very careful because it may ignite to burn off the alcohol. Continue to sauté about another minute and remove the skillet from the heat.


      To assemble the crêpes:

      Heat oven to 350º

      Spread about a tablespoon of dulce de leche over each crêpe. Place some apple filling in the center of each crêpe and roll up, seam side down. Continue to do this with all of the crêpes and place them on a baking sheet covered with parchment paper. Place them in the oven for about 3 minutes. Place 2 crêpes on each plate.

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