The Dishrag Newsletter
Issue 221
December 8, 2010
1.  Winter Farm Fresh 2011
2.  Winter Drinks Party 2011
3.  The Art and Economics of Charcuterie, Part 5
4.  On Sale Next Week: The 5th Annual International Chefs Congress Mainstage DVDs
5.  Photo Galleries from Our Recent Tastings
6.  Featured Video: Kitchen Tour of Woodberry Kitchen with Spike Gjerde
7.  Featured Cookbook: Bite Size: Elegant Recipes for Entertaining
8.  Top 10 Jobs from the JobFinder
9.  Featured Chef to Know: Rene Redzepi of Noma - Copenhagen, Denmark
10.  Recipe for Frozen Tangerine Souffle by Pastry Chef John McKee of Masa's Restaurant - San Francisco, CA magazine for culinary insiders. Visit

Clean Seas - Sustainable Seafood
 1. Winter Farm Fresh 2011
Tis the season-for salsify (among other things)! Seasonal recipes from working chefs with a handle on cold-weather products.
 2. Winter Drinks Party 2011
Baby, it's cold outside, but we've got cocktail recipes to keep spirits high all season long.
 3. The Art and Economics of Charcuterie, Part 5
Patience pays off: Chef James Tracey of Craft transforms pork trotter into a sweetbread-stuffed roulade.
 4. On Sale Next Week: The 5th Annual International Chefs Congress Mainstage DVDs
Only $199 for our best DVD collection yet! The 2010 ICC Mainstage Presentations, featuring Thomas Keller, Dan Barber, Charlie Palmer, Albert Adrià and many more world famous chefs!
 5. Photo Galleries from Our Recent Tastings
Photos from recent tastings in Paris, the 2010 New York Chocolate Show, the Hyatt Global Taste Experience, and the opening of Marcus Samuelsson's Red Rooster.
 6. Featured Video: Kitchen Tour of Woodberry Kitchen with Spike Gjerde
Just in time for cold weather: pickling, charcuterie, and a wood-burning oven at Woodberry Kitchen.
 7. Featured Cookbook: Bite Size: Elegant Recipes for Entertaining
Francois Payard
September 2006
Harper Collins Publishers

With Bite Size, legendary chef Francois Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare. It's no surprise-Payard knows how to throw a good party. In addition to his late (but renowned New York restaurant) Payard Patisserie & Bistro-still very much alive in Vegas-Payard ran upscale catering company Tastings. And now Payard presents a collection of his favorite recipes made easy for everyday cooks. Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, Francois includes a wealth of helpful hosting tips, hints, and serving suggestions-try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchis, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph to whet the appetite. %20Size%3A%20Elegant
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Executive Chef

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 8. Top 10 Jobs from the JobFinder
Line Cook
Join the Team at Our World Class Resort in Quaint Park City, UT
Talisker Mountain Inc.
Park City, UT

Captain/Chef du Rang
Forbes 5 Star Relais & Chateaux is Seeking Talented, Dedicated, and Promotable Front of House Staff
The Inn at Dos Brisas
Houston, TX

Sous Chef
Work with James Beard Award Winning Chef in Landmark Restaurant
The American Restaurant
Kansas City, MO

Sushi Chef
Work in Fast Paced, Dynamic Environment with Freshest Ingredients
Morimoto Napa
Napa, CA

Chef-Instructor, Baking & Pastry Rounds
Teach your passion at NECI
New England Culinary Institute
Montpellier, VT

Restaurant General Manager
Join our Growing, Popular, Awarded, Farm to Table Restaurant
Baltimore, MD

Chef de Cuisine
Excellent Opportunity for Well-Qualified Chef. Great Pay and Benefits!
Fatty Crew
New York/Brooklyn, NY

Sushi Cook
Enjoy Great Beach and Benefits at our Luxury Caribbean Resort
The Ritz-Carlton, St. Thomas
St. Thomas

Are You Ready for a Fine Dining Adventure in Our Boutique Wilderness Lodge?
Within the Wild
Kachemak Bay, Alaska

Executive Sous Chef
AAA Four Diamond Resort is Searching for an Executive Sous Chef!
Beau Rivage Resort & Casino
Biloxi, MS

 9. Featured Chef to Know: Rene Redzepi of Noma - Copenhagen, Denmark
Strandgade 93
Copenhagen 1401 Denmark
+45 3296 3287

Born: 1977
Cusine: Modern Nordic cuisine with a focus on local products and techniques

Favorite Tool(s): My hands. Without them nothing would be possible.
Interview Question: What is your favorite ingredient?
Under-Appreciated Ingredient: Vinegar-it is essential and a big part of Nordic cuisine. Having the right balance of acidity is really important.
Culinary Travel: Holland and Belgium. They are two of the last stops on the European subway.

Paderno Logo 10. Recipe for Frozen Tangerine Souffle by Pastry Chef John McKee of Masa's Restaurant - San Francisco, CA
Adapted by

Yield: 12 to 15 Servings (when prepared with 3-inch ramekins)

Tangerine Soufflé:
2½ cups cream
½ cup water
1 cup sugar
¼ cup corn syrup
8 egg yolks
10 ounces tangerine juice
2½ tablespoons Cointreau (Grand Marnier may be subsituted)

To Assemble and Serve:
Fresh tangerine segments
Cacao nib shortbread
Grapefruit marmalade

For the Tangerine Soufflé:
Prepare soufflé ramekins by cutting strips of parchment that extend ¾-inch to 1-inch above the top of the ramekins. Cut strips long enough to go around the ramekin at least 1½ times and secure with tape. Whip the cream to a soft peak and hold in the refrigerator.

Meanwhile, combine water, sugar, and corn syrup in a small sauce pan (small enough so the candy thermometer reaches deep enough to get an accurate reading). Cook the sugar mixture until it reaches 250°F, or firm ball stage. As the sugar mixture heats, whisk the yolks in a mixer until smooth.

Combine tangerine juice and Cointreau. When the sugar reaches the desired temperature, turn the mixer on to a medium-high speed and slowly pour the cooked sugar down the side of the mixing bowl in a slowly steady stream. Once all of the sugar is in the bowl, turn the mixer up to high speed and whisk until thick. By touching the bottom of the bowl you can also feel when the temperature is no longer warm.

With the yolk mixture still on the mixer at low speed add the tangerine-liqueur mixture. Mix briefly just until combined and remove the bowl from the mixer. Using a hand whisk with a folding motion, fold in 1/3 of the whipped cream. Fold in the remaing cream using a rubber spatula. Pour the mixture into the prepared ramekins just about to the top.

Freeze for 3 to 4 hours or overnight.

To Assemble and Serve:
While they are still frozen, remove the parchment strips from the soufflés and garnish with fresh tangerine segments. Serve with cacao nib shortbread and grapefruit marmalade.

Quick Meals

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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