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November 19, 2009 - Issue 187 |
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The
Dishrag Newsletter
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1. Turkey Tips: Sidestepping the Way of the Turkey Restaurants serving Thanksgiving dinner can always choose the traditional way of the turkey to satisfy diner expectations. But for chefs looking for variety, reinvention is a real opportunity for the professional kitchen at this time of year. To put together a turkey-free Thanksgiving, we did what any American pioneers would do: We headed West, with a touch of East Coast for good Colonial measure. We still have our annual turkey tips, but we've added recipes for duck, rabbit, quail (two ways), lamb shoulder, and pork tenderloin. http://www.starchefs.com/thanksgiving/2009/html/index.shtml | ||
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2. Push the Boundaries of Pastry with Holiday Baking Ideas For the pastry chef, the holidays are all about balancing the priorities of creativity and production value with demand. Among the pastry chefs we've tasted with this year, a number of holiday-suited desserts stood out, all of them exhibiting the right balance of traditional ingredients, creative additions, and mastery of technique. And a common thread unites all of our favorite holiday pastry dishes: textural contrast. Here are our holiday baking picks for creamed French toast, tapioca eggnog, goat cheese semi-freddo, pumpkin chiffon, and a caramel pumpkin bread pudding. http://www.starchefs.com/features/holiday_baking/2009/html/index.shtml | ||
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3. Winter Rum Drinks: Get Your Zombie On for the Cold Season Holiday rum cocktails need no introduction-bar patrons are already well attuned to the idea of mixing rum drinks to celebrate. For the winter-minded mixologist, rum is a hard liquor to beat in terms of versatility behind the bar. Here are five rum-rich cocktails (including the original tri-rum Zombie Tiki drink) to revamp your cocktail list and warm up your barflies in the upcoming months. http://www.starchefs.com/features/drinks_party/winter-drinks-volume-09/html/index.shtml | ||
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4. ICC'09: Dr. Nathan Myhrvold and Chef Chris Young Featured in The New York Times Science Edition At the 2009 International Chefs Congress, a curious duo entered the spotlight on the main stage, where they proceeded to dazzle the audience with cryo-rendered duck breasts, hot fruit gels, constructed creams, and puffed pork loins. The New York Times recently investigated these two innovators, former Microsoft Chief Technology Officer Dr. Nathan Myhrvold and Fat Duck alum Chef Chris Young. Here's the article (plus presentation footage) on their various projects and the impressive Seattle culinary research lab where they realize their ambitious dreams. http://www.nytimes.com/2009/11/17/science/17prof.html?pagewanted=1&_r=1&ref=dining | ||
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5. Featured Cookbook Blurb: Andrea Nguyen's Into the Vietnamese Kitchen Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Andrea Nguyen Ten Speed Press, Berkeley, CA November 2006 Delving into the rich culinary traditions of her homeland, Nguyen emerges with a treasure of recipes that directly translate-as opposed to transform-Vietnamese cooking for the American kitchen. In part because ingredients are increasingly available in grocery stores and farmers' markets, Nguyen is able to demystify the cuisine of Vietnam and present it accurately as a food at once comforting and elegant. After a brief primer on Vietnamese culinary history and lore, and tips on stocking a Vietnamese pantry, Nguyen proceeds to her recipes, which are comprehensive, where she provides personal history and a brief description of each dish. The result is the ideal introduction to a foreign cuisine where you'll feel as if you're cooking with an expert and a friend. | |||
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6. Top 10 Jobs from the StarChefs.com JobFinder Executive Chef Work in one of the most beautiful islands in the world Bermuda Hospitality Services Caribbean http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258600&positionid= Pastry Chef Be part of hotel opening team at Pittsburgh's newest luxury hotel Fairmont Pittsburgh Hotel Northeast, USA, Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258580&positionid= Sommelier / beverage manager Opportunity Awaits at Fine Dining Restaurant in New Orleans Stella Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258460&positionid= General Manager Exciting New Restaurant: Help us become great Columbus Inn Delaware http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258541&positionid= Chef Brigade - Banquets High Volume Challenge for Experienced Chef The Breakers Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257580&positionid= Bar Manager/Mixologist The Best of all Worlds for The Right Bar Manager Craigie On Main Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258540&positionid= Executive Chef - Parc Stephen Starr - Now Hiring Executive Chef for Parc! Starr Restaurant Organization Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258521&positionid= Sous Chef Join The Statler Hotel at Cornell University The Statler Hotel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258520&positionid= Restaurant Manager Amazing atmosphere and staff Equus New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258100&positionid= Line Cooks, Dishwashers, Pastry Chef, Butcher New British Isles Gastro-Pub Againn District of Columbia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257200&positionid= | |||
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7. Featured Sommelier to Know: Thomas Combescot-Lepere of Adour at the St. Regis - New York, NY Thomas Combescot-Lepere Adour at the St. Regis 2 East 55th New York, NY 10022 (212) 710-2277 List: 600 or 1,800 -we have two books. Cellar Size: 12,000 Work History: France: L'Escalier, Hotel de Matignon; Bryn Mawr, Pa: Savona, Bianca Restaurant; StarWine Wine Book: Le Monde du Vin Pairing: One of the most surprising pairings we have is Lobster Thermidor with a red Bordeaux from Medoc. It's very outside the box when you think about it but it's actually a traditional pairing for that region. The lobster has a refined quality to it but it is also able to stand in front of a strong tannic wine, especially cooked with Cognac and spices. Wine Regions: I like Burgundy, Provence, and Paso Robles. I also like to promote local wine production. so I have been interested in wines from Long Island. | |||
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 8. Recipe for Bacon Bourbon from Mixologist Jamie Boudreau of Tini Bigs - Seattle, WAAdapted by StarChefs.com November 2009 Yield: 2 Bottles INGREDIENTS: 6 2-inch thick slices smoked bacon 2 bottles bourbon METHOD: Render the bacon. Transfer the bacon and fat into a tall jar. Add the bourbon and let infuse for 3 hours. Transfer the bottle to the freezer. Let freeze overnight. The next day, thaw the mixture and strain through a chinois. Strain the mixture through a coffee filter and re-bottle. | |||
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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. |
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StarChefs.com . . . the magazine for culinary insiders
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