The Dishrag Newsletter
Issue 288
November 8, 2012
1.  The Product: Mustard for Dessert
2.  Inside Staff Meal at Bar Tartine: Open to Culinary Requests
3.  Weekly Mix: Pear Pie in a Glass
4.  Crush: Dry Wines Get Their Just Desserts
5.  Featured Video: Creativity, Charlie Trotter, and Great Moments @ ICC
6.  LiveStream: You Can Still Catch ICC 2012!
7.  Top 10 Jobs from JobFinder
8.  Featured Recipe: Butternut Squash Tartlets from Chef Chris Jakubiec of Plume - Washington, DC magazine for culinary insiders. Visit
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The Product  1. The Product: Mustard for Dessert
Forget salty and sweet. These pastry chefs are going tangy, spicy, and beyond with mustard on the dessert menu.

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Inside Staff Meal  2. Inside Staff Meal at Bar Tartine: Switching It Up in the Kitchen
Sous Chef Ross explains how staff works together, switching off to create memorable, personal dishes with exciting variety

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Weekly Mix  3. Weekly Mix: Pear Pie in a Glass
In San Francisco, all the joys of the fall harvest with less drama, and much less sugar, than holiday fruit pie.

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Crush  4. Crush: Dry Wines Get Their Just Desserts
Where sugar met its match: how the right dry wines can make dessert sing (in octaves high and low).

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Feature Video  5. Featured Video: Stars of Pastry Talk about the Craft @ ICC
Back stage and straight up with Alex Stupak and Jordan Kahn: the future of the pastry chef.

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Live Stream ICC  6. LiveStream: You Can Still Catch ICC 2012!
Missed the date? It’s not too late. Order your online video pass and watch 1 session, 1 day, or all 3 days of the Main Stage, the heart of the action at ICC!

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Meat and Livestock Australia  
Meat and Livestock Australia
Fresh. Easy. Delicious.
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 7. Top 10 Jobs from the's JobFinder

Chef de Partie
Popular traditional Bavarian restaurant seeks Chef de Partie
Schmankerl Stube Bavarian Restaurant
Hagerstown, MD

Apply Now >

Chef de Cuisine
Great opportunity, Join us on Cape Cod
Naked oyster
Cape Cod, MA

Apply Now >

General Manager
Innovative Cuisine with Experience Dinning
JK Culinary , INC
Columbus, GA

Apply Now >

Pastry Chef
Ready for more desserts?
The Palms Hotel & Spa
Miami, FL

Apply Now >

Head Chef
Premier Summer Camp Looking for Head Chef
Camp Windau
Berkshires, MA

Apply Now >

Chef de Partie
Want full benefits and great work environment?
Occasions Caterers
Washington DC

Apply Now >

Executive chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
DC Based Group
Washington DC

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Sous Chef/Chef de Cuisine
Best new Chef Food and Wine 2011 is Seeking Experienced BOH Staff
Birmingham, AL

Apply Now >

Chief Steward
San Diego Marriott Marquis & Marina Seeking a Chief Steward
San Diego, CA

Apply Now >

Chef de Cuisine
Incredible Opportunity For A Creative Chef Based in CT
South End
New Canaan, CT

Apply Now >

 8. Featured Recipe: Butternut Squash Tartlets from Chef Chris Jakubiec
of Plume – Washington, D.C.

View it Now >

Adapted by

November 2012

6 tartlets

Butternut Squash Tarlets:
2 medium-sized butternut squashes, peeled and seeded
150 milliliters blended oil
2 egg yolks
227 grams quark
Black pepper
Cayenne pepper
Pâte brisée dough
60 grams cornstarch

Parmesan and Pine Nut Crisps:
150 grams finely grated Parmesan
50 finely chopped pine nuts
Black pepper

Arugula Pesto:
1 pound fresh arugula
1 bunch fresh parsley, leaves picked and stems discarded
2 cloves garlic, finely grated
½ cup olive oil
1 tablespoon toasted pine nuts
Black pepper

1 egg white
1 tablespoon sugar
Lemon juice
Komplet pepper

To Assemble and Serve:
50 grams pine nuts
1 tablespoon chopped fresh parsley
Butternut Squash Tartlets

For the Butternut Squash Tarlets:
Preheat oven to 350°F. Set a pot of salted water over a medium-high flame. Using a small melon baller, cut out tiny balls of squash and set aside. Dice remaining squash into 2-inch cubes and cook in salted water. Drain and purée in a food processor or blender. (If necessary, press the purée through a drum sieve.) 

In a blender, combine 500 grams of the butternut squash purée (save 150 grams for later adjustments, if necessary) with the oil, egg yolks, quark, salt, pepper, cayenne, and nutmeg. Roll the brisée dough to a thickness of 1/8-inch and line desired baking mold.  Fill the dough shell with purée mixture up to the top, making sure not to spill.  Bake in the oven for 10 minutes, then decrease heat to 300°F and cook 30 minutes more. Remove from oven and cool.

For the Parmesan and Pine Nut Crisps:
Preheat oven to 275°F. Mix Parmesan and pine nuts in a bowl and season with salt and pepper. Place a ring mold the same diameter as the tartlet on a silicone-lined baking sheet. Sprinkle in the mold approximately ¼-inch of the parmesan and pine nut mixture.  Remove the mold, and repeat in the same fashion until you have six crisps. Bake in the oven for 12 to 14 minutes. Remove from the oven and cool. Place the cooked crisps on a baking rack and store in an airtight container.

For the Meringue:
Heat oven to 250°F. Whip the egg whites with the sugar until stiff peaks form.  Add the lemon juice and the komplet pepper and bring back to stiff peaks. Top each Butternut Squash Tartlet with a few spoons of the meringue and cook for 10 minutes, or until slightly browned.

For the Arugula Pesto:
Bring a pot of salted water to a boil and blanch the arugula and parsley for 15 to 20 seconds. Immediately shock the greens in an ice bath chlorophyll. Gently squeeze the liquid from the greens and transfer to a blender with garlic and pine nuts. Purée until almost smooth; then add olive oil in small increments. Season with salt and pepper.

To Assemble and Serve:

While the tartlets cook, caramelize the butternut balls in butter in a sautée pan over medium-high heat. When nicely browned, add the pine nuts and sauté and additional minute. Season with salt and pepper and finish with chopped parsley.  Place on top of tartlet and top with a Parmesan and Pine Nut Crisp. Serve with warm Arugula Pesto.
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