September 11, 2003 - Issue 57
The Dishrag
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IN THIS ISSUE
1. Rising Stars Revue: Washington D.C.
2. Hope a la Carte: NYC Chefs Fight Cancer
3. Star Chef Roxanne Klein of Roxanne's
4. Rising Pastry Chef Steve Klc
5. New Sommelier Dan Brown of Bayona in New Orleans
6. StarChefs Culinary JobFinder's Top Five Jobs
7. The Best Chocolate Cake Mix
8. Sixth Annual NY Chocolate Show
9. Granny Smith Apple Flan

If you like food. A lot. Visit http://www.starchefs.com
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1. Rising Stars Revue: Washington D.C.
Our gala tasting of D.C.'s premiere chefs is almost here. The Hotel Monaco hosts the Rising Stars Revue on September 16th. This is a one time chance to sample signature dishes from eight chefs on their way to becoming culinary legends. For tickets and info go to:
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/rising_stars/2003/washington_revue/html/index.shtml

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2. Hope a la Carte: NYC Chefs Fight Cancer
City of Hope and over twenty accomplished Manhattan chefs are helping raise funds to fight breast cancer. The benefit is being held at the Waldorf=Astoria on September 17th. Tasting menus will highlight ingredients such as mushrooms and red grapes - food that City of Hope's research has found to deter breast cancer. For tickets and menus:
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/events/city_of_hope/2003/html/index.shtml

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3. Star Chef Roxanne Klein of Roxanne's
Roxanne Klein rox your taste buds with her amazing combinations of completely raw dishes. Read about her philosophy on food, download her recipes, and learn about her entrance into the restaurant world on StarChefs.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/RKlein/html/index.shtml

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4. Rising Pastry Chef Steve Klc
Pastry Chef Steve Klc is a busy bee. He designs desserts for three restaurants in the D.C. area, while consulting and running his own website. Explore his take on authenticity, dessert, recipes, and what's important in his kitchen.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/pastry/SKlc/html/index.shtml

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5. New Sommelier Dan Brown of Bayona in New Orleans
Dan Brown's rich cultural background and fascination with wine has earned him a place on StarChefs. He has a vast knowledge of modern regional wines, so take advantage of our wine Q&A with Bayona's Star Sommelier.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/cgi-bin/wine.pl

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6. StarChefs Culinary JobFinder's Top Five Jobs

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    7. The Best Chocolate Cake Mix
    Stephanie Zonis invested plenty of time to test the market's chocolate cake mixes for the chef with no time. Discover her rankings and her own recipe for chocolate cake mix in this special edition of For Chocolate Lovers Only.
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chocolate_lovers/2003/html/september/cake_mix_special.shtml

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    8. Sixth Annual NY Chocolate Show
    November is going to be an especially sweet month in New York, yet again with the opening of the New York Chocolate Show. Picture it: master chocolate designers, 50+ chocolate makers, over thirty thousand square feet of chocolate displays, and your chocolate obsession. Don't forget to bring a glass of milk!
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/events/chocolate_show/2003/html/index.shtml

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    9. Granny Smith Apple Flan
    By Rudolf Sodamin
    From Seduction and Spice (Rizzoli International Publications - 1999)

    This recipe takes advantage of Granny Smiths in a new way: Instead of relegating these tart tasting beauties to traditional pie filling, the apples rest on top of sweet vanilla pastry cream. A satisfying Fall dessert.

    Adapted by StarChefs

    Yield: 8 Servings

      Ingredients:

      • 1 cup cake flour
      • 1 Tablespoon granulated sugar
      • cup plus 2 Tablespoons butter, cubed
      • 1 egg, lightly beaten
      • Pinch of salt
      • 2-4 Tablespoons ice water
      • 1 cup milk
      • vanilla bean, split, or 1 teaspoon vanilla extract
      • cup granulated sugar
      • 2 egg yolks
      • 2 Tablespoons cornstarch
      • 1 pounds Granny Smith apples, peeled, cored, sliced very thin
      • 3 Tablespoon butter, melted
      • cup apricot or peach preserves
      • 1 Tablespoon water

      Method:

      • Combine flour and sugar. Using fingertips or pastry blender, add butter and mix until it resembles coarse meal. Add egg and salt. Add water gradually, stirring with fork or pastry blender until mixture comes together to form dough. Form dough into disc shape and refrigerate 1 hour.
      • Preheat oven to 400F. On floured workspace, roll dough out to 13 inch diameter round. Roll up over rolling pin and transfer to 12 inch tart pan. Press dough into sides of pan. Prick all over with fork. Place aluminum foil on top of dough and fill with dry beans or pie weights. Bake shell in oven for 25 minutes or until beginning to turn golden. Place on rack to cool.
      • In medium saucepan over medium heat, bring milk to boil. Reduce heat to low and scrape vanilla bean seeds into milk. Simmer gently, stirring occasionally, 15 minutes.
        In mixing bowl, combine sugar with egg yolks and whisk to lighten. Sift cornstarch over egg mixture and continue whipping until just incorporated. Slowly pour half of milk into egg mixture, gently stirring, until well mixed.
      • Prepare large bowl of ice water. Return egg mixture to saucepan and heat over medium-low. Cook slowly, stirring constantly with wooden spoon, until mixture coats back of spoon, about 5 minutes. Immediately remove from heat and strain through fine sieve into another bowl. Place bowl in ice water to chill. When mixture is cool, cover with plastic, making sure plastic touches surface to keep cream skinless. Refrigerate.
      • Preheat oven to 350F. Spread pastry cream - inch thick inside tart shell. Arrange apple slices on top of cream, making spiral shape, starting with border. Continue layering pastry cream and apples until top of tart shell is reached, ending with apples. Brush apple slices with melted butter. Bake for 20 minutes, or until apples are golden brown. Transfer to rack to cool.
      • In small saucepan, heat preserves and water over medium heat. Brush top of tart with melted preserves. Cool to room temperature, cover, and refrigerate until service.

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