December 10, 2004 - Issue 76
The Dishrag
newsletter

IN THIS ISSUE
  1. Indulging Your Sweet Tooth
  2. Gift Ideas for the Chef Who Has Everything
  3. What Cocktails Are You Serving this Holiday?
  4. Santa’s Celebrity Cookbook Wish List
  5. Wine for the Holidays: From the Wallet-Watching to the Splurge-Worthy
  6. Woodhouse Chocolate, Beautiful Inside and Out
  7. Top 5 Jobs on StarChefs JobFinder
  8. Give the Food Lover in Your Life the Gift of QuickMeals
  9. StarChefs Studio Hits the Beach – South Beach Wine & Food Festival 2005
  10. Recipe for Winter Weekend Beef Stew from Rozanne Gold

    If you like food. A lot. Visit www.starchefs.com
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Experience the "Local Flavors of America" with Redwood Creek Wines

Throughout the year we have made stops in every corner of America as we got better acquainted with local chefs and sample their authentic regional cuisine. Redwood Creek invites you to continue the journey with us as we discover more delicious recipes bursting with home-grown flavor.
Click here.
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1. Indulging Your Sweet Tooth
Check out these new holiday baking recipes from top pastry chefs Johnny Iuzzini of Jean Georges, Maura Kilpatrick of Oleana, Karen DeMasco of Craft, Elizabth Katz of Fiamma Osteria, Nicole Kaplan of Eleven Madison Park, and Matt Maslowski of Lacroix at the Rittenhouse Hotel. Plus Star Cookbook Authors Rose Levy Beranbaum and Joan Nathan offer up recipes for holiday classics. Read more.

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2. Gift Ideas for the Chef Who Has Everything
What do you get the chef who has everything? We asked some of our Miami Rising Stars what their indispensable kitchen tools are. So, just in time for the holidays, here are their must-haves. No matter what your price range is, there’s something for that impossible-to-please chef or foodie in your life. Read more.
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3. What Cocktails are You Serving this Holiday?
You can play it naughty or nice with these sexy concoctions from Boe at the Crescent Hotel - Beverly Hills' ultra-trendy boutique hotel. Boe is known for their provocative cocktails, like the Sex Kitten and Chip-N-Dale. Read more.

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4. Santa’s Celebrity Cookbook Wish List
Whether you’re shopping for the person that likes to cook or the one who just likes to read about food, we have a baker’s dozen of ideas for great holiday gifts. Read more.

Click to buy our recommended titles, which include:

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5. Wine for the Holidays: From the Wallet-Watching to the Splurge-Worthy
Wine Editor Jim Clarke offers suggestions for holiday wines at three price points, from regions known for extreme prices, both high and low. Read more.

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6. Woodhouse Chocolate, Beautiful Inside and Out
This month’s edition of For Chocolate Lovers Only features Woodhouse Chocolate from former wine-makers John and Tracy Anderson. After twenty years of grapes, they decided it was time for something new. Read more about Woodhouse Chocolate, and learn about three last-minute holiday gift ideas from Stephanie Zonis. Read more.

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7. Top 5 Jobs on StarChefs JobFinder

  1. Wanted: Cooks to work for DC's largest convention hotel
    Cook
    Marriott Wardman Park
    Washington DC

  2. Demi-Chef Needed at The Ritz-Carlton
    Demi Chef
    The Ritz-Carlton, Doha
    Qatar

  3. Great Admin Position Available at Luxury Hotel
    Administrative Assistant, Food & Beverage
    The Ritz-Carlton, Key Biscayne
    Florida

  4. Great Opportunity for Experienced Chef
    Executive Chef
    York Harbor Reading Room
    Maine

  5. Your Opportunity to Really Shine Beside Star Chef Norman Van Aken
    Pastry Chef
    Norman's, Orlando
    Florida
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8. Give the Food Lover in Your Life the Gift of QuickMeals
Still wondering what to give the food lover in your life? QuickMeals is the answer! QuickMeals are healthy, fast and easy recipes from the nation’s top chefs. Every week, subscribers receive 5 QuickMeals recipes, plus a shopping list, ideal pantry, plus wine pairings for every meal. Gift subscriptions are $ 54.99 for one year or $9.99 for 3 months -- you can't give a better gift for under $10! Click here to order this unique gift that keeps on giving.

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9. StarChefs Studio Hits the Beach – South Beach Wine & Food Festival 2005
Come to South Beach for a fun, affordable getaway weekend and learn how to advance your career in the food industry! StarChefs will host the professional trade program on February 25, 2005 at the South Beach Wine & Food Festival. We are offering select chefs, cooks, and culinary students, as well as sommeliers, managers and restaurateurs throughout the country free tickets to this trade program, which includes admission to StarChefs Studio, plus the Wine Spectator Trade Tasting, and an exclusive party where you can network with the nation’s hottest chefs. Click here to apply for a ticket.
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10. Recipe for Winter Weekend Beef Stew
From Chef and Star Cookbook Author Rozanne Gold
Adapted by StarChefs

The secret ingredient in this dish is hoisin. It adds great complexity to the flavor of the sauce. This is great served the next day and so is perfect for weekend dining.

Yield: 4 Servings

Ingredients:
3 pounds beef shin (also known as shank meat) or chuck (net weight)
Salt and freshly ground black pepper, to taste
2 Tablespoons olive oil
3 heaping cups finely chopped onion
½ cup hoisin sauce
2 cups zinfandel or cabernet sauvignon
14 ounces diced tomatoes with herbs
5 bay leaves
1 pound long, slender carrots, peeled and cut on the bias in 1-inch lengths
1 Tablespoon arrowroot

Method:
Cut meat into 2-1/2-inch pieces. Season with salt and black pepper and set aside.

In a large, heavy casserole with cover (a 6-quart Le Creuset is perfect), heat oil. Add onions, and cook over medium-high heat until onions are soft and brown, stirring often, about 10 minutes. Add meat and cook over high heat until meat browns a little on all sides, turning pieces as they brown.

In a medium bowl, stir together hoisin sauce, 1 cup wine, and diced tomatoes with their juice. Pour over meat and add bay leaves. Cover pot and cook over low heat for 1 hour.

After 1 hour, add carrots to the pot. Cover and continue to cook almost 1 ¾ hours longer, until meat is fork tender.

Transfer meat and carrots to a large bowl using a slotted spoon. Add 1 cup wine to the pot and cook over high heat until the sauce is reduced to 2 ½ cups. Add salt and freshly ground black pepper to taste. Dissolve arrowroot in 1 Tablespoon water and add to sauce. Continue to cook over medium heat until the sauce is thick. Pour over meat and stir. Remove bay leaves and heat before serving. Optional: Garnish with finely chopped parsley or fresh thyme.

Wine Pairing:
A juicy Zinfandel or California Rhône-blend such as the Cline Cellars Red Truck Red 2003

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