February 1, 2005 - Issue 79
The Dishrag
newsletter

IN THIS ISSUE
  1. Valentine’s Day Aphrodisiacs: Putting Love on the Front Burner
  2. Love Potions No 6: Cast a Spell with Provocative Elixirs
  3. Drinking Chocolates: A New Way to Get Your Fix
  4. What's Your Super Bowl Party Game Plan?
  5. A Bar Without Glasses and a Dedicated Cocktail Course
  6. COOK-a-Doodle-Doo! Celebrate the Year of the Rooster
  7. Scotch Steps Forward at the Table
  8. Taking Stock of Winter’s Best Soups
  9. Cruise Through Valentine’s Day Drinking Loire Valley Wines
  10. For Chocolate Lovers Only: Chocolate Goes to the Goats
  11. Top 10 Best-Selling Cookbooks
  12. Top 5 Jobs on StarChefs JobFinder
  13. StarChefs Sommelier Survey Results
  14. StarChefs Studio at the South Beach Wine & Food Festival
  15. QuickMeals Recipe for Roasted Lamb Leg and Red Wine Braised Lentils from Chef Shannon Galusha of Seattle

If you like food. A lot. Visit www.starchefs.com
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Audition NOW for Cooking Under Fire on PBS – Deadline Feb 4
Calling all chefs! Audition to compete in “Cooking Under Fire” - a 12-part documentary and national cooking competition premiering April 27, 2005 on PBS. The winner will earn a position in one of Star Chef Todd English’s restaurants in New York City. Click below for details.
hhttp://www.starchefs.com/events/cooking_under_fire/html/index.shtml

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1. Valentine's Day Aphrodisiacs: Putting Love on the Front Burner
Chefs may be notoriously unlucky in love, but Valentine's Day is a red-hot business opportunity. Here are the season's sexiest recipes.
http://www.starchefs.com/features/aphrodisiacs/volume_09/html/index.shtml.
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2. Love Potions No 6: Cast a Spell with Provocative Elixirs
Over twenty years ago, Lidia Bastianich transformed Italian-American cuisine with her authentic, home-style dishes and her nurturing touch.
http://www.starchefs.com/love_potions/volume_6/html/index.shtml
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3. Drinking Chocolates: A New Way to Get Your Fix
This winter, restaurants and bakeries are serving up new twists on the classic hot chocolate to satisfy our chocoholic urges.
http://www.starchefs.com/features/drinking_chocolate/html/index.shtml
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4. What's Your Super Bowl Party Game Plan?
Whether you actually watch the game or are more interested in the commercials, here's a Super Bowl party plan.
http://www.starchefs.com/features/super_bowl/2005/html/index.shtml
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5. A Bar Without Glasses and a Dedicated Cocktail Course
Ferran Adria is stretching the bar. His demo at Madrid Fusion Chefs Congress unexpectedly unveiled his view of the future of cocktails.
http://www.starchefs.com/features/trends/adria/index.shtml.

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6. COOK-a-doodle-doo! Celebrate the Year of the Rooster
Chinese New Year is upon us. Why not cook up something you can crow about?
http://starchefs.com/features/chinese_new_year/2005/html/index.shtml.

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7. Scotch Steps Forward at the Table
No need to save it for the end of the meal: two iconic Scotches find multi-course meal matches.
http://www.starchefs.com/wine/starspirits/html/scotch/scotch.shtml.
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8. Taking Stock of Winter’s Best Soups
Now's a good time to try out new soup recipes and move beyond the ubiquitous chicken noodle.
http://www.starchefs.com/features/soups/2005/html/index.shtml.
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9. Cruise Through Valentine’s Day Drinking Loire Valley Wines
The wines of the Loire Valley are a great value, largely underappreciated and encompassing a broad range of styles: red, white, sparkling, and dessert. Here’s a case worth of wines to choose from for Valentine’s Day – call it a cruise on wine instead of water.
http://www.starchefs.com/wine/features/html/valentine05/html/index.shtml.
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10. For Chocolate Lovers Only: Chocolate Goes to the Goats
Black Mesa Ranch in the White Mountains of Arizona has proven that goat's milk is not just for making cheese anymore.
http://www.starchefs.com/chocolate_lovers/2005/html/february/index.shtml .
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11. 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. Not Your Mother's Slow Cooker Cookbook
    By Beth Hensperger and Julie Kaufmann

  2. Best American Side Dishes
    By Cook's Illustrated Editors

  3. Fast Food My Way
    By Jacques Pepin

  4. French Women Don't Get Fat
    By Mireille Guiliano

  5. Everyday Italian
    By Giada De Laurentiis

  6. Lidia's Family Table
    By Lidia Bastianich

  7. The Gourmet Cookbook
    By Ruth Reichl, Editor

  8. New Best Recipe, All-New Edition
    By Editors of Cook's Illustrated

  9. Barefoot in Paris
    By Ina Garten

  10. Bouchon
    By Thomas Keller
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12. Top 5 Jobs on StarChefs JobFinder
  1. Reservationist
    Join 3 Star Team at Tabla Restaurant
    Tabla - Union Square Hospitality Group
    New York, NY
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=180621&positionid=

  2. Restaurant Manager
    Restaurant Mgr with a sports passion - ESPN
    Disney World Resort – ESPN
    Multiple Locations
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=180683&positionid=

  3. Chef de Garde Manger
    Excellent Opportunity to Join The Ritz-Carlton Family
    The Ritz-Carlton
    Atlanta, Georgia
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=180611&positionid=

  4. Restaurant Chef
    Experienced Chef Wanted to Join Our Culinary Team
    Hotel Conrad
    Miami, Florida
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=180488&positionid=

  5. Baking Co-Instructor
    Rewarding opportunity to teach first year culinary students
    New England Culinary Institute
    Vermont
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=179981&positionid=
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13. The StarChefs Sommelier Survey Results Are In
Our Survey of Sommeliers around the country tracks the latest trends in the wine service industry.
http://www.starchefs.com/wine/features/html/survey/html/index.shtml.

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14. StarChefs Studio Hits the Beach – SoBe 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 - American Express Trade Day. 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.
http://www.starchefs.com/events/studio/2005/sobe.shtml.

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15. QuickMeals Recipe for Roasted Lamb Leg and Red Wine Braised Lentils
Chef Shannon Galusha, formerly of 727 Pine – Seattle, WA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
  • 3 heads garlic
  • 4 shallots, minced
  • 1 carrot, minced
  • 1 bag pearl onions, peeled (Chef Galusha prefers Christopher Ranch)
  • 1/4 pound high-fat butter (Chef Galusha prefers Plugra)
  • 1 ½ cups Puy or Beluga lentils
  • 2 cups rich red wine, Cabernet Sauvignon or Cabernet Franc
  • 3 cups beef or vegetable broth
  • 2 sprigs thyme plus 3 Tablespoons picked thyme leaves
  • Sea or kosher salt to taste
  • 2 pounds lamb top round or loin
  • 2 Tablespoons Dijon mustard (Chef Galusha prefers Maille)
  • 4 Tablespoons sherry vinegar
  • Black pepper to taste

Method:
Preheat oven to 375° F. Wrap 2 of the garlic heads in aluminum foil and roast 30-40 minutes.

Meanwhile, mince the cloves of the third garlic head. In a heavy bottom pot sweat the minced garlic, shallots, carrots and pearl onions with half the butter. Next add the lentils and “toast” them. Add the red wine to the pot and reduce liquid by half. Be careful not to let the lentils boil as it causes them to burst – bring liquid to a gentle simmer. Add broth and a sprig or two of thyme. Bring the lentils back to a simmer and cook until tender, reducing liquid by half. Add more broth if necessary to keep lentils fairly moist.

Next, season the lamb heavily with salt and pepper. Sear the lamb over medium-high heat on one side in an oven-safe sauté pan and, without turning it onto other side, place lamb in the oven to roast. A typical top round of lamb should be turned after about 12 minutes and removed to rest after another 8-10 minutes for medium rare. A loin will take considerably less time.

While the lamb is roasting, remove the roasted garlic from the skins and mix together with the Dijon mustard, some picked thyme leaves and pepper. Once the lamb is out of the oven, spread this puree over the lamb before slicing.

To finish lentils and make sauce, add a small amount of sherry vinegar to the reduced liquid (first check the acidity to make sure it’s not too bright from the wine) and stir in the remaining butter. Adjust the seasoning with a little bit more of picked thyme leaf, salt and pepper. Once the lamb has rested, slice it against the grain and serve over the lentils.

Wine Pairing:
Bordeaux is a classic match for lamb; try the Christian Moueix 2001 Bordeaux (Merlot)

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Participate in the Restaurants Against Hunger Tsunami Fund

On February 6th, 2005, Action Against Hunger and various New York City Restaurants are sponsoring a one-day event to promote the Restaurants Against Hunger Tsunami Fund. Participating restaurants will donate a percentage of their sales to support disaster relief efforts and the rebuilding of lives through Action Against Hunger, the international aid organization. Everyone can participate! Please get your neighborhood restaurants to sponsor this special relief event, and make a point to dine out on Sunday, February 6, 2005. For more information, please visit www.actionagainsthunger.org or call (212) 967-7800 x 103
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Newsletter Editor: Amy Tarr

StarChefs
. . . If you like food. A lot.