November 24, 2004 - Issue 75
The Dishrag
newsletter
IN THIS ISSUE
  1. Bradley Ogden’s Holiday Dinner
  2. Pairing Wine with Pumpkin and Squash
  3. Entertaining with Cheese
  4. New Glasses for the Holidays
  5. Top 10 Fall Recipes: The Best Soups, Entrees, and Desserts
  6. Top 5 Jobs on StarChefs JobFinder
  7. Top 10 Bestselling Cookbooks
  8. QuickMeals Recipe for Crispy Skin Sea Bass Fillets with Arugula, Frisee & Hazelnut Vinaigrette

    If you like food. A lot. Visit www.starchefs.com
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Thanksgiving Recipes and Wine Pairing Ideas from Turning Leaf Wines
This year, welcome the holiday season with a host of new ideas for delicious meals and festive goodies to savor and share. Find easy-to-follow recipes that will create a truly special holiday dinner, all complemented perfectly with a Turning Leaf wine. Click here.
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1. Bradley Ogden’s Holiday Dinner
Star Chef Bradley Ogden, winner of the 2004 James Beard Award for Best New Restaurant, shares his recipes for a festive holiday dinner. Read more.
http://www.starchefs.com/features/holiday_dinner/2004/html/index.shtml
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2. Pairing Wine with Pumpkin and Squash
Pumpkin and squash find roles in a variety of dishes; here are some recipes with wine pairings that bring out this seasonal favorite.
http://www.starchefs.com/wine/features/html/squash/html/index.shtml
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3. Entertaining with Cheese
Locally produced, artisanal cheeses are increasing in popularity and make great additions to holiday parties and after-dinner courses. Read more.
http://www.starchefs.com/features/cheese/html/index.shtml
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4. New Glasses for the Holidays
Check out some new glassware for the holidays: no stems, no drips, and no glass. Read more.
http://www.starchefs.com/wine/features/html/glassware.shtml

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5. Top 10 Fall Recipes: The Best Soups, Entrees, and Desserts
From the beginning of the meal to the end, all of these recipes feature fall’s bounty. Read more.
http://www.starchefs.com/recipes/top_10/2004/html/index.shtml
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6. Top 5 Jobs on StarChefs JobFinder

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7. Top 10 Best-Selling Cookbooks
StarChefs has partnered with Jessica’s Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including on these best sellers. Now offering free shipping on purchases of $25 or more!

  1. Barefoot in Paris by Ina Garten
  2. Bouchon by Thomas Keller
  3. The Gourmet Cookbook by Ruth Reichl
  4. King Arthur Flour Cookie Companion
  5. Fast Food My Way by Jacques Pepin
  6. Feast: Food to Celebrate Life by Nigella Lawson
  7. From Tapas to Meze: by Joanne Weir
  8. On Food and Cooking by Harold McGee
  9. King Arthur Flour Baker's Companion
  10. Tru: A Cookbook from the Legendary Chicago Restaurant by Rick Tramonto, Gale Gand, and Mary Goodbody
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8. QuickMeals Recipe for Crispy Skin Sea Bass Fillets with Arugula, Frisee & Hazelnut Vinaigrette
Chef Todd Gray of Equinox Restaurant – Washington, DC
Adapted by StarChefs

Yield: 6 Servings

Ingredients:
1 ounce sherry vinegar
1 teaspoon whole grain mustard
1 ½ ounces hazelnut oil
1 ounce extra virgin olive oil
Salt and pepper
6 sea bass fillets, skin on
¼ cup Wondra flour
1 Tablespoon grape seed oil
1 bunch frisee, cleaned and washed
1 bunch arugula, cleaned and washed
1 cup toasted hazelnuts, chopped

Method:
Prepare vinaigrette by combining sherry vinegar and mustard in a non-reactive bowl. Slowly drizzle in both oils and season with salt and pepper.

Season fish on both sides with salt and pepper and dredge in flour. Heat a medium-size sauté pan to medium heat; add grape seed oil. Sauté fish, skin side down, for three minutes; turn over and cook for an additional 2 minutes. Remove from pan and keep warm.

Toss the salad greens with the vinaigrette; take 6 warm plates and mound a small amount of greens in the center. Top with crispy skin sea bass, drizzle additional vinaigrette around plate and garnish with toasted, chopped hazelnuts.

Cook well!
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GIVE THE GIFT OF QUICKMEALS!
This holiday season, give the food lovers in your life a gift they can actually use - a subscription to QuickMeals from StarChefs. Every week, they'll receive 5 fast and easy recipes from the country's hottest chefs, plus a shopping list, ideal pantry list, and wine pairings for every meal. A QuickMeals gift subscription is just $54.99 for a year of great chef recipes – that's less than 25 cents a recipe!
Click here for more information

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