April 9 , 2004 - Issue 63
The Dishrag
newsletter

IN THIS ISSUE
  1. Star Chef Daniel Boulud’s Easter Menu
  2. Taste of the Lower East Side 2004
  3. Chefs to Collaborate at StarChefs Studio Seattle
  4. For Chocolate Lovers Only April
  5. Yves Sauboua, A Sommelier at the Winery
  6. Star Vintner: Duval-Leroy
  7. Soups that Satisfy
  8. The New Range of Wine and Pasta
  9. StarChefs Culinary JobFinder Top 10 Jobs
  10. Chef Dante Boccuzzi’s Recipe for “My Mother-In-Law’s” Lasagna
If you like food. A lot. Visit www.starchefs.com
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1. Star Chef Daniel Boulud’s Easter Menu
http://www.starchefs.com/features/easter/2004/html/index.shtml
No one inspires an elegant Easter banquet like Chef Daniel Boulud. Recipes from his recent cookbooks make up a holiday menu that celebrates the bounty of early spring and the themes of rebirth and renewal.
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2. Taste of the Lower East Side 2004
http://www.starchefs.com/events/taste_lower_east_side/2004/html/index.shtml
The hippest place to be in New York on tax day! This year’s event features food from over 30 restaurants representing the diverse culture and cuisine of Downtown Manhattan’s most dynamic neighborhood. Proceeds will benefit Grand Street Settlement’s Youth Programs.
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3. Chefs to Collaborate at StarChefs Studio Seattle
http://www.starchefs.com/events/studio/2004/wra.shtml
StarChefs Studio hits the Northwest Foodservice Show at the Tacoma Dome on April 19th and 20th. Learn the latest techniques and cooking concepts from Rising Star Chefs. And don't miss celebrity chefs Jody Denton and Thierry Rautureau, The Chef in the Hat!!! face off in the first-ever StarChefs Kitchen Combat.

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4. For Chocolate Lovers Only April
http://www.starchefs.com/chocolate_lovers/2004/html/april/index.shtml
Stephanie Zonis has the scoop on Bob’s Brownstone Brownies. Made with care in his Brooklyn brownstone, Bob’s brownies are generously proportioned, bittersweet-fudgy-headrush creations with the density of a black hole.

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5. Yves Sauboua, A Sommelier at the Winery
http://www.starchefs.com/wine/ask_Sommelier/wine.php
Meet Yves Sauboua, sommelier for Chalk Hill Estates. He is the first certified sommelier to work for a Sonoma winery.

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6. Star Vintner: Duval-Leroy
http://www.starchefs.com/wine/starvintners/html/duval_leroy/duval_leroy_champagne.shtml
Go behind the scenes with Carol Duval-Leroy, head of Champagne Duval-Leroy, a house known for offering excellent wines and good value. Madame Duval-Leroy discusses changes at the house that have raised the entire portfolio to a new and exciting level.

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7. Soups that Satisfy
http://www.starchefs.com/features/soups/2004/html/index.shtml
Early spring never seems to be able to make up its mind. Dramatic fluctuations in the temperature can present difficulties in menu planning, not to mention the unpredictable quality of available produce. Check out our recipes for savory soups - a surefire menu solution for this mercurial season.

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8. The New Range of Wine and Pasta
http://www.starchefs.com/wine/features/html/pasta_wine.shtml
Matching wines with pastas used to be a relatively simple matter in the age of traditional sauces. But with the introduction of pastas that diverge from the classic recipes, rules like “Chianti with red sauces” have become just as flimsy as the clichéd “white with fish, red with meat” maxim. Here are some guidelines for making great matches.

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9. StarChefs JobFinder Top 10 Jobs

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10. Recipe for “My Mother-In-Law’s” Lasagna
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

    Meat sauce
  • 2 Tablespoons olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot finely chopped
  • 1 cup ground pork
  • 1 cup ground beef
  • 1 cup ground sausage
  • 4 teaspoons tomato paste
  • 1 cup white wine
  • 1 ½ cups beef stock
  • 4 Tablespoons heavy cream
  • Salt and pepper



  • Béchamel sauce
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 teaspoon salt
  • 2 ½ cups hot milk

  • Lasagna
  • 1 pound dried lasagna pasta
  • 4 cups meat sauce (recipe below)
  • 4 cups béchamel sauce (recipe below)
  • 2 cups ricotta cheese
  • 3 sprigs fresh parsley
  • 1 cup grated Parmesan cheese
  • 6 Tablespoons butter

Method:

For meat sauce:
In a large saucepot heat olive oil over low heat. Cook onion, carrot, and celery until tender. Add ground meats and lightly brown. Add wine and cook until it evaporates. Season with salt and pepper, and add tomato paste and stock. Simmer sauce for 1 ½ hours. Add cream and cook until reduced.

For béchamel sauce:
Melt butter in a small pot. Add flour and salt, stirring to make a paste. Cook gently over low heat for 5 minutes, without letting paste brown. Slowly add hot milk, stirring constantly to prevent lumps. Cook sauce until thick and smooth.

For lasagna:
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until just past al dente. Remove sheets from pot and pour cold water over pasta to cool.

Combine béchamel sauce with parsley and ricotta cheese in a medium bowl. Grease a 9-inch square baking pan with butter. Cover the bottom layer with pasta, then a layer of béchamel sauce, meat sauce and grated cheese. Place another layer of pasta and continue alternating the layers until all the ingredients are used up. The top layer should be pasta covered with grated cheese and butter. Bake for one hour or until a light golden crust has formed. Let rest for 30 minutes before serving.

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Newsletter Editor: Amy Tarr
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StarChefs . . . If you like food. A lot.