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

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

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.

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.

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

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=

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.

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.

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

• 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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