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December 3, 2009 - Issue 189 |
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The
Dishrag Newsletter
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1. Holiday Dinner Recipes and Wine Pairings with Chef James Hackney and Sommelier Kate Moore of L'Espalier - Boston, MA The holiday season is all about indulgence, and diners who choose to eat out are seeking food that is at once comforting and something they wouldn't prepare at home. With that in mind, we bring you holiday-worthy dishes from L'Espalier, Boston's bastion of fine dining. Here are the recipes, plus the ideal wine pairings. http://www.starchefs.com/features/holiday_dinner/2009/html/index.shtml | ||||||||||||
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2. Top 10 Cookbooks of the Year At StarChefs.com, part of our year-round duty is to seek out any cookbook that could be of use and inspiration to the professional chef. Of course, they're not all created equal, so each holiday season, we make a list of our top ten cookbooks of the year-with one or two honorable mentions for good measure. http://www.starchefs.com/features/cookbooks/top_10/2009/html/index.shtml | ||||||||||||
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3. Our Picks for the Finest Holiday Chef Gifts Spherical ice cubes, whiskey stones, jigger cubes, silicone spoons, and salt bricks: These are just some of the items on chefs' wish lists around the country. Keeping with our yearly tradition, here is a selection of fun, affordable, and useful holiday gifts for the foodservice professional in your life. http://www.starchefs.com/features/chef_gift/2009/html/index.shtml | ||||||||||||
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4. Submit a Seafood Recipe for a Chance to Visit Australia! Enter the Cleanseas Hiramasa Recipe Contest for a chance to win a trip to Australia! Clean Seas Tuna Ltd., in partnership with the Milestone Culinary Arts Center of Dallas, invites you to submit an original recipe using raw, cooked, or smoked preparations of Cleanseas Yellowtail Kingfish (Hiramasa). The deadline is December 15th. http://www.cleanseas.com.au/win-a-trip-to-australia.html | ||||||||||||
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5. Featured Cookbook: Delmer Cengage's Charcuterie Charcuterie: Sausage/Pates/Accompaniments Delmar Cengage, Clifton Park, NY, 2010 Fritz Sonnenschmidt Certified Master Chef Fritz Sonnenschmidt taps into the demand for hand-crafted, artisan food with his newly released Charcuterie, a user-friendly guide to the history and creation of sausage and patés. With a full equipment breakdown, animal diagrams, a seasonings chapter and a practical analysis of sausage casing options, Sonnenschmidt presents himself as a kind of liaison between the seemingly rustic tradition of charcuterie and the modern kitchen. In fact, an era of offal-friendly dining and ever-increasing farmyard familiarity (both in and outside the industry), in-house sausage-making may be the missing link between culinary history and its eco-conscious future. With recipes for cooked and poached sausages, spreadable sausages or patés, and more complex raw sausages, Sonnenschmidt speaks at once to the professional and home cook, allowing for varying levels of ability without sacrificing an ounce of technique. | |||||||||||||
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6. Top 10 Jobs from the StarChefs.com JobFinder Showroom Sales Rep Showroom/Retail Sales with the leader in Japanese Chef Knives. Korin Japanese Trading Corp. New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258642&positionid= Executive Chef The Old Fashioned Wisconsin http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258642&positionid= 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= Line cook Come work on the farm! Blue Hill & Blue Hill at Stone Barns New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253300&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 Jumeirah Essex House New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258500&positionid= Line Cook Farm to Table Concept Blackberry Farm Tennessee http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258060&positionid= Chef de Partie & Jr Chef de Partie Explore Career Opportunities Fontainebleau Miami Beach Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258662&positionid= Chef - Tapas Chefs/Sous for Renowned Tapas Group Barcelona Restaurant Grp. Northeast, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257740&positionid= Restaurant Manager Wine Country Restaurant Seeks Management Candidates the girl & the fig California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255480&positionid= | |||||||||||||
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7. Featured Chef to Know: Michelle Bernstein of Michy's - Miami, FL 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/ Michelle Bernstein Chef/Owner Michy's 6927 Biscayne Blvd. Miami, FL 33138 Phone (305) 759-2001 RESTAURANT FACTS Seats: 65 Weeknight Covers: 180 Weekend Covers: 240 Check Average (w/o Wine): $55 Kitchen Staff: 7 CHEF FACTS Other Restaurants: Miami, FL: Social Miami; Los Angeles, CA Social Hollywood; Delta Airlines Business Class Menus Cuisine: Upscale comfort food Born: 1970 Began Career: 1992 Culinary School: Johnson & Wales University, Miami, FL Grad Year: 1994 Stages: France: Le Feuniere, Rene Summit Work History: Miami, FL: Azul at the Mandarin Oriental, Norman's; New York, NY: Alison on Dominic, Le Bernardin; Washington DC: Jean-Louis at the Watergate Hotel Mentors: Norman Van Aken, Jean Louis Palladin, Steven Raichlen Protégée(s): Jason Schaan, Sara Mair, Jon Shook, Vinny Dotolo, Timon Baloo Awards: 2008 James Beard Foundation Best Chef South; 2006 Jewish Federation Top 10 Jewish Women in America; 2006 Breaking the Glass Ceiling; 2005 Jewish Federation Philanthropic Award; 2005 James Beard Foundation Best Chef Southeast Nominee; 2005 Best New Restaurant Affiliations: I teach kids how to cook for shelters across America and I volunteer for other charitable organizations Languages Spoken: French, Spanish NOTABLE DISH: Lobster Cappucino with Spanish Sherry FAST FACTS Restaurant Recs: Hy Vong for pork rolling cakes Kitchen Tools: Blender - I make all of my baby soft purees, emulsions, vinaigrettes and marinades. I can't imagine life in the kitchen without it. Interview Question: What is the best dish you have ever eaten and why? It gives me an idea of what turns them on with food, if they are really passionate or not. Flavor Combos: Fish with rye; sea urchin and fennel; cuttle fish and chorizo Fave Cookbooks: Cooking with the Seasons by Jean-Louis Palladin. It was what we used in his kitchen as our bible; he was so ahead of his time. Genius. Chef to Cook for You: Jo?l Robuchon. He's a genius - his food is honest and makes me melt. Culinary Travel: Vietnam - the flavors are so alive, clean and perfect. | |||||||||||||
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 8. Chocolate Cheesecake with Rum Ganache from Chef Giuseppe Tentori of Boka - Chicago, ILAdapted by StarChefs.com Yield: 12 Servings INGREDIENTS Cheesecake: 2 pounds cream cheese 1 cup sugar 6 eggs 5 ounces 64% chocolate Vanilla extract Heavy cream Cocoa Cream: ¼ cup whipped cream 2 teaspoons cocoa powder Passion Fruit Puree: 1 passion fruit ½ teaspoon sugar Rum Ganache: 1½ pounds 64% chocolate 1 quart heavy cream ½ cup sugar ½ cup Myers's Rum ¼ cup Kahlua ½ cup hot water Topping: 1 bar dark chocolate 1 bar milk chocolate 1 bar white chocolate METHOD For the Cheesecake: Combine the cream cheese, sugar and eggs. Add a splash of heavy cream and splash of vanilla extract. Bring pot of water to boil. Add the chocolate to a mixing bowl and rest the bowl on top of boiling water. Stir until melted. Gradually add the cream cheese mixture to the chocolate, stirring until creamy. Fill a first pan with 1 inch of water. In a second pan, add the cheesecake mixture. Place the second pan inside of the first pan, and cover with a third pan. Bake for an hour or until an inserted toothpick comes out dry. Chocolate Cream: Beat the whipped cream and the cocoa powder until creamy. Reserve chilled. Rum Ganache: Slowly heat a sauce pan over medium heat. Add the chocolate. Slowly add the heavy cream and sugar. Gradually add in the rum, Kahlua, and hot water. Warm over medium heat for 10 minutes. Passion Fruit Puree: Slice the passion fruit into small pieces. Add sugar. Using an immersion blender, puree until smooth. To Assemble and Serve: Cut cheesecake into small squares. Place one square on each plate. Arrange quenelles of chocolate cream around the squares. Spoon the rum ganache on one side of plate. Drizzle the passion fruit puree on the other side. Top with dark, milk, and white chocolate shavings. | |||||||||||||
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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
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