October 8, 2003 - Issue 58
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Rising Stars Revue: New Orleans
2. Action Against Hunger: World Food Day 2003
3. New Rising Pastry Chef Ernie Quinones
4. Lazy Autumn Evenings
5. New Forum: Turn the Tables
6. A Chef Searches for His Cooking Roots
7. New Orleans JobFinder Career Seminar
8. What People Are Talking About on StarChefs
9. StarChefs Culinary JobFinder's Top Five Jobs
10. Alfred Portale's Wild Mushroom Risotto
11. StarChefs offers you great deals on cookbooks

If you like food. A lot. Visit http://www.starchefs.com
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1. Rising Stars Revue: New Orleans
StarChefs Rising Stars Revue comes to New Orleans October 23, 2003. Join us at the Hotel Monaco to sample dishes from our Rising Stars in the big easy. Tickets are going fast!
http://starchefs.com/cgi/ro.cgi? http://www.starchefs.com/chefs/rising_stars/2003/new_orleans_revue/html/index.shtml

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2. Action Against Hunger: World Food Day 2003
World Food Day approaches in NYC yet again. This gala benefit helps raise funds to combat world hunger. This year, get ready for an amazing selection of cold hors d'oeuvres, chocolates and much more as Action Against Hunger honors Michael Golden and the Zagats.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/e vents/world_food_day/2003/html/

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3. New Rising Pastry Chef Ernie Quinones
Rising Pastry Chef Ernie Quinones of Mantra in Boston, MA, tells all about quality, preparation and creativity. The creator of Bleu Cheese Ice Cream shares his recipe for Strawberry-Rhubarb Tart with Banyuls Sorbet with the StarChefs community.
http://starchefs.com/cgi/ro.cgi?http://www.starchef s.com/chefs/pastry/EQuinones/html/index.shtml

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4. Lazy Autumn Evenings
Fall approaches and you have no idea what to do with late harvest produce. Take some tasty recipe suggestions from chefs Jill Davie, Katsuya Fukushima, Jamie Leeds, Willis Loughhead, and Matt Murphy.
http://starchefs.com/cgi/ro.cgi?http://www.starchef s.com/features/porch_suppers/html/index.shtml

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5. New Forum: Turn the Tables
Did the customers last night at table 2 forget to tip you? Can't believe the way they just left the food on the plate and didn't say anything? This is your chance to speak up, and vent about those lousy customers, without being punished for it.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/phpBB2/v iewforum.php?f=25

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6. A Chef Searches for His Cooking Roots
Eric Ripert of Le Bernardin, and Michael Ruhlman, travel the globe in search of Ripert's roots as a cook. They investigate the heart of cooking in social situations and the connections between cooks and guests, cooking with seasonal ingredients and without limits. Their new cookbook features photos, stories, and of course, interesting recipes:
http://starchefs.com/cgi/ro.cg i?http://www.starchefs.com/shop/cookbooks/star_cookbooks/html/a_return_to_cooking.shtml

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7. New Orleans JobFinder Career Seminar
October 23, StarChefs will host its third Rising Stars Revue in New Orleans, LA. Our six Rising Star Chefs will participate in our Career Seminar at 4:30 pm at the Hotel Monaco. This is a terrific chance for you to learn how these Rising Star Chefs have achieved success. They will provide practical advice on how to advance your career. To learn more and register for the seminar go to:
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/tickets/r egistration.php

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8. What People Are Talking About on StarChefs
The StarChefs forums are buzzing. Hot topics include:

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    9. StarChefs Culinary JobFinder's Top Five Jobs

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      10. Alfred Portale's Wild Mushroom Risotto
      By Alfred Portale with Andrew Friedman
      From Alfred Portale's 12 Seasons Cookbook (Broadway Books - 2000)

      Wild mushrooms abound in the fall, get ready to cook something warm and tasty that sticks to your ribs. Check back for StarChefs' Fall Mushroom feature coming soon.

      Adapted by StarChefs

      Yield: 4 Servings

      Ingredients:

      • 2 quarts chicken stock
      • 8 ounces cremini mushrooms, sliced
      • 1 ounce dried mushrooms, such as porcinis, morels, or black trumpets
      • Kosher salt and freshly ground white pepper, to taste
      • 5 Tablespoons butter
      • 1 pound assorted wild mushrooms, cleaned and sliced
      • Kosher salt and freshly ground white pepper, to taste
      • 1 Tablespoon olive oil
      • 2 shallots, peeled and minced
      • 2 cloves garlic, peeled and minced
      • 1 pound Arborio rice
      • 1 teaspoon fresh thyme leaves, chopped
      • ½ cup dry white wine
      • ¼ cup grated Parmesan cheese, or more to taste

      Method:

      • For Mushroom Broth:
        In pot with tall sides, combine stock, creminis, and dried mushrooms. Bring to boil over high heat, reduce heat, and simmer, covered, about 30 minutes. Strain through fine sieve, pressing on solids to extract as much liquid as possible. Discard solids. Return strained stock to pot, season with salt and pepper, cover, and simmer over low heat.

      • For Risotto:
        In large sauté pan, heat 1 Tablespoon butter over high heat. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until mushrooms have softened. Set aside.

      • In large stockpot, heat 2 more Tablespoons butter and olive oil over medium-high heat until butter melts. Sauté shallots 1 to 2 minutes, until softened. Add garlic and cook about 2 minutes longer. Add rice and cook, stirring with wooden spoon, 7 to 10 minutes, until it turns milky white and opaque, and begins to stick to bottom of pan. Add thyme and continue stirring.

      • Add wine and stir about 2 minutes, until nearly absorbed. Ladle about 1 cup simmering stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently, until broth is absorbed by rice before adding next cup. After about 15 minutes, begin tasting rice. At this point, add the stock judiciously. Rice should be firm, yet cooked through in 18 to 20 minutes total cooking time.

      • Stir in sautéed mushrooms, Parmesan, and remaining 2 Tablespoons of butter. Season with salt and pepper, serve.

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      11. StarChefs offers you great deals on cookbooks
      Delicious deals on today's best cookbooks. Choose 4 cookbooks for $1 each. Plus get a free apron. Click here for details:

      http://starchefs.com/cgi/ro.cgi?http://www.thegoodcook.com

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