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6. Star Cookbook: Flying Pans: Two Chefs, One World
Chef adventurers Bernard Guillas and Ron Oliver live to troll the globe for bites of food culture, and the pair brought home two IACP cookbook awards this year for their wandering work. http://www.starchefs.com/cook/features/flying-pans-cookbook
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7. Act Now to Get Discounted StarChefs.com ICC Passes
The ICC discount countdown continues, and time is running out! Working Restaurant Passes are $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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10. Featured Cookbook: Quay: Food Inspired by Nature
Peter Gilmore November 2010 Murdoch
Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic Sydney restaurant. Thomas Keller penned the introduction, where he claims "[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding." Keller's favorite, "Mud Crab Congee" reflects Gilmore's philosophy as much as Keller's, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
http://www.starchefs.com/cook/cookbooks/Q
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11. Top 10 Jobs from the StarChefs.com's JobFinder
Sous Chef Great Opportunity to be Part of a Popular New York City Restaurant Hundred Acres Restaurant New York, NY http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279882&positionid=
Lead Line Cook Need Great Addition to Team- Will Assist With Relocation Fluke Wine, Bar & Kitchen Newport, RI http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280070&positionid=
Sous Chef Picturesque Setting for a Sous Chef by the Sea Viceroy Santa Monica Santa Monica, CA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279602&positionid=
Lead Line Cook Great Attitude, Strong Work Ethic, and Creative Input a Must AMERICAN SEASONS Nantucket, MA http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279880&positionid=
Chef Run & Grow Small, Resort Town American Grill - Ownership Potential! West Virginia http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279940&positionid=
Chef Sane Life in Picturesque New England College Town Canoe Club Hanover, NH http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280023&positionid=
Executive Chef Help us Lead a Team of Talented, Dedicated Professionals -Amazing Benefits Max Burger/Max Restaurant Group West Hartford, CT http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280024&positionid=
Working Chef/Banquet Work with Beautiful Cuisine in Legendary Kentucky Derby Museum Clements Catering Louisville, KY http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280060&positionid=
Sous Chef Amazing Opportunity with one of the DC Area's Top Chefs! Restaurants by Robert Weidmaier Washington, DC http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280062&positionid=
Executive Pastry Chef Experienced & Passionate Chefs, Make Your Mark at Michelin Starred Restaurant! Quince San Francisco http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280200&positionid=
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12. Chef to Know: David Slater of Emeril's New Orleans - New Orleans, LA
800 Tchoupitoulas Street New Orleans, LA 70130 (504) 528-9393
RESTAURANT FACTS Seats: 180 Weeknight Covers: 200 Weekend Covers: 300 to 350 Check Average (with Wine): $65 Tasting Menu: Yes, $65 Kitchen Staff: 15
CHEF FACTS Cuisine: New Orleans cuisine Born: 1974 Began Career: 1998 Culinary School: The Florida Culinary Institute, West Palm Beach, FL Grad Year: 1998 Work History: New Orleans, LA: La Provence, Cuvee; Orlando, FL: Emeril's; Atlanta, GA: Emeril's Mentor(s): Rene Bajeux, Emeril Lagasse, Linton Hopkins, my parents
NOTABLE DISH(ES): Veal Two Ways: Scaloppini with Sweetbreads and Saltimbocca with Hash; Creole Tomato-Chile Glazed Colorado Lamb Spare Ribs
FAST FACTS Kitchen Tool(s): Tasting Spoon Flavor Combo(s): I like every sense to be represented, for the taste and texture to be playful in your mouth. Fave Cookbook(s): Susur: A Culinary Life by Susur Lee Chef to Cook for You: Michel Bras
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13. Recipe for Coconut Chawan Mushi with White Peach Sorbet, Peach Chips, and Coconut Flakes from Pastry Chef Kym DeLost of Japonais - Chicago, IL
Adapted by StarChefs.com June 2011
INGREDIENTS Peach Chips: (Yield: 10 to 15 Chips)
1 cup water
1 cup peach liqueur ½ cup sugar
2 ripe white peaches White Peach Reduction: (Yield: ½ Cup)
1 quart white peach purée
3 cups fine granulated sugar
Coconut Chawan Mushi: (Yield: 2 Cups)
3 whole eggs, beaten lightly ½ cup unsweetened dry coconut flakes, toasted
13 ½ ounces coconut milk
4 ounces whole milk
4 ounces heavy whipping cream 2/3 cups sugar
White Peach Sorbet: (Yield: ½ Quart)
2 cups white peach reduction
1 cup water
Coconut Flakes: (Yield: ½ Cup) ½ cup unsweetened dry coconut flakes, toasted ¼ cup finely grated white chocolate
1 teaspoon Maldon sea salt
METHOD For the Peach Chips:
Preheat the oven to 175°F. Heat the water, liqueur, and sugar until mixture boils. Add the peaches and turn the heat down to simmer. Cover the pot and poach the peaches until the skins separate from the flesh. Remove the peaches from liquid and allow them to cool. Peel away the skins and reserve flesh for purée. Put the skins on a silicone baking mat and dry in the oven until crispy. Keep in airtight container in a cool dry place.
For the White Peach Reduction:
Heat the peach purée and sugar in a small saucepot over a medium flame. Stir constantly with a spatula until the mixture reaches 109°C. Cool in a bowl over ice. Store in a squeeze bottle in the refrigerator.
For the Coconut Chawan Mushi:
In a small sauce pot, heat the coconut flakes, coconut milk, whole milk, heavy whipping cream, and sugar until the mixture begins to boil slightly. Remove from the heat and slowly whisk 1 cup of the mixture into the eggs with a fork. Pour the egg mixture into the remaining liquid and stir to combine. Pour this through a fine mesh sieve and chill in a cooler for at least 4 hours, or overnight.
Squeeze approximately 1 tablespoon of the White Peach Reduction into the middle of a small, narrow cup. Pour ⅓ cup of the Coconut Chawan Mushi batter over the top. Wrap the dish entirely with plastic wrap and poke a tiny hole in the center. Cook in a steamer for 20 minutes or until set. Remove from the steamer, remove the plastic, and allow the custard to cool for 10 minutes. Chill in the refrigerator for at least 2 hours.
For the Peach Sorbet:
Whisk the remaining White Peach Reduction and water together and freeze in an ice cream machine for 10 minutes or according to manufacturer's instructions for sorbet. Keep covered in the freezer.
For the Coconut Flakes:
Combine all ingredients. Keep in airtight container in a cool, dry place.
To Assemble and Serve:
Place a scoop of the White Peach Sorbet on top of the Coconut Chawan Mushi. Sprinkle the Coconut Flakes on top and finish with a small Peach Chip. |
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