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3. Ramp(age)
These brave, wild onion relatives are brief, glorious, sweetly garlicky harbingers of spring, and they'll probably be brightening early-season menus near you soon.
http://www.starchefs.com/cook/features/ramps
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5. Act Now to Get Discounted StarChefs.com ICC Passes
Buy your Working Restaurant Pass to the 2011 ICC now and save: $295 until April 15, $350 until June 30, $395 until July 30, and $450 after August 1.
http://www.starchefs.com/cook/events/icc/2011
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6. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at Napa in Orlando Florida, Recette in New York, and Belleville in Brooklyn, along with Chef Dirk Flanigan's dinner at the James Beard House
http://www.starchefs.com/cook/photo-gallery
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8. Featured Cookbook: Fresh from the Market
Seasonal Cooking with Laurent Tourondel and Charlotte March
Laurent Tourondel
August 2010
John Wiley & Sons
Fresh from the Market might be an elegant cookbook geared toward the home chef, but it contains valuable insights for professionals looking to marry a farm-fresh perspective with refined cuisine. Because it's from master chef Laurent Tourondel, progenitor of the BLT restaurant empire, the recipes combine the lush product of local country farms with a cosmopolitan culinary finesse. And because it's Tourondel, the dishes balance decadence with subtlety, refinement with rusticity. Photographs from Quentin Bacon complement Tourdondel's culinary narrative; Bacon's evocative pictures beautifully tell every dish's story from farm to table. The book is portioned into chapters by season, with a comprehensive list of seasonal ingredients and recipes progressing from the cocktail and amuse-bouche all the way to entrees and desserts.
http://www.starchefs.com/cook/cookbooks_keywords/fresh
%20from%20the%20market%3A%20seasonal%20cooking
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10. Featured Chef to Know: 2011 ICC Presenter Paul Liebrandt of Corton - New York, NY
239 West Broadway
New York, NY 10013
(212) 219-2777
RESTAURANT FACTS
Seats: 60
Tasting Menu: Yes
Kitchen Staff: 12
CHEF FACTS
Cuisine: Modern European
Born: 1976
Began Career: 1992
Culinary School: University of London, London, England
Grad Year: 1994
Stages: France: Pierre Gagnaire
Work History: England: Le Manoir aux Quatre Saisons; Marco Pierre White; France: Pierre Gagnaire; New York, NY: Bouley Bakery, Atlas, Papillon, Gilt
Mentor(s): Pierre Gagnaire
Awards: 2006 StarChefs.com Rising Star Chef New York; 2006 New York Times 3 Stars; 2002 Esquire Best and Brightest
Languages Spoken: English
NOTABLE DISH(ES): Peekytoe Crab Salad, Sea Herb Glass, Black Cod with Beet-Hibiscus Purée, and Glazed Petit Butterball Potatoes
FAST FACTS
Restaurant(s) off the Beaten Path: Bar Masa for uni fried rice
Kitchen Tool(s): Small offset spatula; plating tweezers
Interview Question: Does this person have the tenacity and passion to succeed?
Flavor Combo(s): Coffee and cardamom; green tea and strawberries
Fave Cookbook(s): Alain Chapel Laffon series
Chef to Cook for You: Antoine Carême
Culinary Travel: Japan. The sensibility of the Japanese cuisine is just beautiful, absolutely beautiful.
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 11. Recipe for Pan-Fried Carrot Cake: Pineapple, Walnuts, and Cream Cheese Ice Cream from Pastry Chef Hillary Blanchard-Rikower of onesixtyblue - Chicago, IL
http://www.starchefs.com/cook/recipe/pan-fried-carrot-cake-pineapple-walnuts-and-cream-cheese-ice-cream
Adapted by StarChefs.com
Yield: 8 to 12 Servings
INGREDIENTS
Cream Cheese Ice Cream:
900 grams milk
180 grams nonfat milk solids
300 grams granulated sugar
100 grams glucose
1 teaspoon salt
1.35 kilograms cream cheese
Carrot Cake:
8 ounces finely shredded carrots
2 large eggs
3 ounces grapeseed oil
1 teaspoon grated fresh ginger
Zest of 1 orange
7 ounces superfine sugar
4½ ounces cake flour
2 tablespoons cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
Butter
Carrot Cardamom Purée:
32 ounces roughly chopped carrots
16 ounces simple syrup
20 cardamom seeds, crushed
To Assemble and Serve:
Walnuts
Pineapple, diced
METHOD
For the Cream Cheese Ice Cream:
Heat the milk to lukewarm and add the milk solids, sugar, glucose, and salt. Cook the mixture to 65ºC. Blend in the cream cheese using hand blender. Strain the ice cream base and cool it over an ice bath. Spin the ice cream and freeze it.
For the Carrot Cake:
Preheat the oven to 325ºF. Combine the carrots, eggs, grapeseed oil, grated ginger, and orange zest in a bowl and whisk to combine. Sift the sugar, flour, cinnamon, salt, baking powder, and baking soda into a separate bowl and gently combine until well mixed. Let the batter sit for 10 minutes. Bake the carrot cakes for 25 minutes, rotating the pans halfway through the baking time. Bake them until they're golden and a toothpick comes out clean. Cool the cake in the freezer and cut into desired shapes. Heat the butter in nonstick frying pan on medium heat and fry all 4 sides until the cake is golden. Let it cool.
For the Carrot Cardamom Purée:
Cook the carrots in water until they become very tender. Strain and mash the carrots. Heat the simple syrup to a boil with the cardamom and let steep for 1 hour. Strain the syrup. Using a Vitamix, blend the cooked carrots with the cardamom syrup until a smooth purée forms.
To Assemble and Serve:
Spoon some of the Carrot Cardamom Purée onto the plate. Plate the Carrot Cake, and top it with walnuts and pineapple. Scatter some walnut pieces around the plate. Plate a quenelle of the Cream Cheese Ice Cream.
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