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10. Featured Cookbook: Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes from ICC Presenter and Food Writer Amanda Hesser
Amanda Hesser
2004
W. W. Norton & Company Inc.
Revisit this classic from Amanda Hesser: food writer, avid tweeter, and the blogger behind Food52.com. Her tale of romance revolves around food, naturally, with dining the source of discovery, discord, and delight. The desires that bind us all (good food, great company, and true love) are each generously satiated.
http://www.starchefs.com/cook/cookbooks_keywords/hesser
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 | | | | The Dante Project | | "Now we're spoiled...
any other range just doesn't cook!"
Dante De Magistris
Executive Chef | | Chefs That Use Jade. | | | Click here for more information. | |
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12. Fast Facts: ICC Host Chef Christian Ragano of New York Central at the Grand Hyatt - New York, NY
What does the Sixth Sense mean to you?
I kind of feel that the Sixth Sense is, to a certain extent, seeing into the future but not in literal terms. It's knowing where you stand in cooking and where you want to be. How is your style developing? What impact are you trying to have on your guests? It's definitely intellectual, but at the same time, cooking as a whole is an emotional career path.
Chef most admired?
My wife, Laura Ragano. No question. She's an extremely passionate and well-rounded pastry chef whose dedication and incredible attention to detail is highly admirable. As a wife and mother, her ability to disconnect from her work-life and focus on family is commendable. I wish I could do it half as easily as she does.
Most important kitchen rule?
Work clean. Cleanliness translates into everything you do. It's the trickle down effect at its best. Working clean forces you to be more organized. Your mise en place gets tighter. Your station runs smoother. Your plates look better. Your food tastes cleaner. It's like driving a clean car all the time: for some reason a car always feels like it runs better, smoother, when it's clean.
Most memorable food moment?
Eating at my cousin's house in Otterndorf, Germany. It's the first time I really made the connection concerning basic simplicity and insanely great local product. We ate really simple meals like open-faced sandwiches made of pumpernickel bread with a little butter, sliced tomatoes from the garden with salt and pepper, and some really good chicken from the butcher shop in town.
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 13. Recipe for Galuauti Lamb Kebabs with Basil Yogurt Dip from Chef Hemant Mathur of Tulsi - New York, NY
Adapted by StarChefs.com
Yield: 18 to 20 pieces
INGREDIENTS
Galuauti Lamb Kebabs:
2 tablespoons chickpea flour
3 tablespoons canola oil
2 small red onions, peeled and sliced
1½ pounds boneless leg of lamb, cut into ½-inch chunks
1½ teaspoons raw papaya paste
2 tablespoons ginger-garlic paste
¼ teaspoon mace
Pinch of grated nutmeg
3 green cardamom pods
1 black cardamom pod
2 whole cloves
1½ teaspoons chili powder
Salt
Frying oil
Basil Yogurt Dip:
2 cups plain Greek-style yogurt
1 teaspoon sugar
10 basil leaves, cut chiffonade
¼ teaspoon crushed black peppercorns
Salt
METHOD
For the Galuauti Lamb Kebabs:
In a heavy-bottomed skillet over medium heat, add the chickpea flour and roast, stirring to avoid burning, until golden brown in color, about 4 minutes. Immediately transfer the flour to a bowl and cool. Using the same pan, heat the canola oil over medium heat. Add the sliced onions, and cook until the onions turn a deep golden brown, about 10 minutes. Set aside.
In a bowl, combine the lamb, papaya paste, ginger-garlic paste, and the spices. Pass the mixture through a meat grinder. Mix well and season with salt. Form patties measuring about 2 inches in diameter and ¼-inch thick. Chill the patties in the refrigerator for 20 minutes.
For the Basil Yogurt Dip:
In a bowl, combine the yogurt, sugar, basil chiffonade, crushed black peppercorns, and salt. Transfer to the refrigerator until ready to serve.
To Assemble and Serve:
Coat the bottom of a griddle with oil and set over a high flame. When hot, add the Galuauti Lamb patties and lower the heat to medium. Cook the patties for 2 to 3 minutes on each side, until golden brown. Serve immediately with the Basil Yogurt Dip.
http://www.starchefs.com/cook/recipe/hemant-mathur/galuauti-lamb-kebabs-basil-yogurt-dip
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