 |
January 3, 2009 - Issue 162 |
|
The
Dishrag Newsletter
|
| ||||
| |||
|
........................................................................................
|
|||
|
|
........................................................................................
|
||
 |
1. Winter Farm Fresh: Recipes for Fuyu Persimmons, Ratte Potatoes, Bosc Pears and More Winter farmers markets often carry specially cultivated varieties of produce which you can use to incorporate distinct flavors into your dishes. Here are recipe ideas for fingerling potatoes (paired with foie gras stuffed quail), Fuyu persimmons (paired with pan-roasted kampachi), a purple top rutabaga gratin, and more. http://www.starchefs.com/features/farm_fresh/winter/2009/html/index.shtml | ||
|
........................................................................................
|
|||
 |
2. Technique: Sweetbreads Roulade with Daniel Newell of Restaurant Zoe - Seattle, WA A subtle sweetbreads is hard to achieve, but this Seattle chef knows how to make them ethereal using a simple technique. Learn how chef Daniel Newell uses a delicate chicken mousse stuffing and a bit of plastic wrap to elevate sweetbreads to a higher level. http://www.starchefs.com/events/studio/techniques/Daniel_Newell/html/index.shtml | ||
|
........................................................................................
|
|||
 |
3. Las Vegas Travel: Where to Dine and Where to Stay in Sin City During the course of our trips to Vegas in 2008, we met a solid group of talented chefs, pastry chefs, and sommeliers who are catering to different tastes in an eclectic town. Here are some of the stars that have kept us coming back for more and where to find them. http://www.starchefs.com/features/travel/las_vegas_II/html/index.shtml | ||
|
........................................................................................
|
|||
 |
4. Recently Tasted: Champagne, Cabernet, Assyrtiko, Riesling, and Stout Jim Clarke sorts through reds, whites, beers, and bubblies so you don't have to. This week's picks includes a sushi-friendly Champagne, a light Greek white wine, a Napa Cab, a late-harvest Alsatian Riesling, and a smooth oatmeal stout from the UK. http://www.starchefs.com/wine/features/html/recently_tasted/vol25/index.shtml | ||
|
........................................................................................
|
|||
|
5. Top 5 Cookbooks from ecookbooks.com Provencal Cooking: Savoring the Simple Life in France By Mary Ann Caws http://www.ecookbooks.com/p-22608-provencal-cooking.aspx?affiliateID=10084 The Complete Robuchon By Joel Robuchon http://www.ecookbooks.com/p-22323-the-complete-robuchon.aspx?affiliateID=10084 Culinaria Germany By Christine Metzger http://www.ecookbooks.com/p-22809-culinaria-germany.aspx?affiliateID=10084 Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen By Elisabeth Luard http://www.ecookbooks.com/p-22731-classic-spanish-cooking.aspx?affiliateID=10084 American Cheeses By Clark Wolf http://www.ecookbooks.com/p-22588-american-cheeses.aspx?affiliateID=10084 | |||
|
........................................................................................
|
|||
|
|
|||
|
........................................................................................
|
|||
|
6. Top 10 Jobs from StarChefs.com JobFinder Line Cook Masa is looking for talented cooks Masa & BARMASA New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250500&positionid= Sous Chef Incredible Sous Chef Opportunity For The Right Match Concordia Partners Panama http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250480&positionid= Server / Attendant - Coffee Cart Stellar Servers Wanted The Ritz-Carlton, New Orleans Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248161&positionid= Manager - InRoom Dining Positive and Focused Leader The Ritz-Carlton, Bachelor Gulch Colorado http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248167&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Avalon Kentucky http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250560&positionid= Executive Pastry Chef High profile Miami Company seeking Pastry Leadership Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250240&positionid= Experienced Executive Chef Lead our New Concept in Scottsdale Fox Restaurant Concepts Arizona http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250260&positionid= Sous Chef Looking for your next step in culinary excellence? Alden Hotel/*17 Restaurant Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250460&positionid= Culinary Chef Instructor Share your experience with next-generation chefs Johnson & Wales University Colorado http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250420&positionid= Executive Chef - The Maison Dupuy Hotel and Restaurant Exciting New Wine-Based Concept Pyramid Hotel Group Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250360&positionid= | |||
|
........................................................................................
|
|||
 |
7. Featured Chef to Know: Mixologist Regan Smith of Holeman and Finch - Atlanta, GA Excerpt taken from the 2nd edition of the StarChefs.com Chefs To Know: A Guide To Chefs for Chefs available for $24.95 through http://www.starchefs.com/shopping/ Regan Smith Mixologist Holeman and Finch 2277 Peachtree Road Suite B Atlanta, GA 30309 Phone: (404) 948-1175 Cocktail Style: Fresh and lighter style, easy to drink Work History: Las Vegas, NV: Delmonico Steakhouse; Atlanta, GA: Emeril's Atlanta, Posh Cocktail Book: Vintage Spirits and Forgotten Cocktails by Ted Haigh Fave Tool: Julep strainer; Rosle bar spoon Cocktail to Drink: Campari and soda with an orange slice, Fernet Branca with no ice or Coke with a lime wedge. Cocktail to Make: The Monkey Gland - I like making it because it has fresh orange juice, gin and grenadine, and people love it and are surprised | ||
|
........................................................................................
|
|||
|
8. Recipe for Radish Salad with Poached Eggs from Chef Gavin Portsmouth - New York, NY Adapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 1 tablespoon light miso sauce 2 tablespoons rice wine vinegar 1 tablespoon sugar 3 tablespoons canola oil Juice of 1 lime 2 tablespoons soy sauce 2 tablespoons white wine vinegar 8 peppercorns, crushed 8 eggs 1 daikon radish, peeled, half sliced into small strips 1 bunch breakfast radishes, cut into 6 wedges 2 packages radish sprouts, discard the bottoms Salt and pepper METHOD: In a blender combine the miso sauce, rice wine vinegar, sugar, oil, lime juice, soy sauce and 3 tablespoons water. Heat 1 quart of water in a saucepot to a simmer. Add the white wine vinegar and peppercorns. Crack the eggs into the water and cook over low heat, about 8 minutes. In a bowl, mix the strips of daikon and breakfast radish wedges with salt and pepper and a few tablespoons of dressing. Place on each plate. Garnish with the sprouts and top each plate with 2 poached eggs. Round Out the Meal: With scallion pancakes. Wine Pairing: A dry Riesling. | |||
| ........................................................................ |
Recipes don't have to be complicated to be delicious. Check out QuickMeals
and learn celebrity chefs' secrets for preparing fast and easy weeknight
recipes. |
| ........................................................................ |
| StarChefs.com
. . . the magazine for culinary insiders |
|
|
|
Unsubscribe or update your email preferences. |
|
| 9 East 19th Street, Floor 9 | New York, NY 10003 | |
