The Dishrag Newsletter
Issue 289
November 15, 2012
1.  Perfecting Plenty: Thanksgiving Buffet Gets a Holiday Upgrade
2.  Weekly Mix: American Cocktail at Woodberry Kitchen
3.  Crush: New World Homage to An Old World Beer
4.  Cookbook Review: Modernist Cuisine at Home
5.  Post-Sandy Restaurant Workers Need Your Help
6.  Featured Video: A Pro Mixo Takes us Home for the Holidays
7.  LiveStream: You Can Still Catch ICC 2012!
8.  Top 10 Jobs from JobFinder
9.  Featured Recipe: Butternut Squash Galette Chef Yun Fuentes of JG Domestic - Philadelphia, PA magazine for culinary insiders. Visit
Forget Plating 101—Express Yourself with Steelite
Explore Steelite >
Thanksgiving Buffet  1. Perfecting Plenty: Thanksgiving Buffet Gets a Holiday Upgrade
At The Peninsula Chicago, Chef Kai Lermen devotes time, space, and lots of staff to a buffet that diners are actually thankful for.

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Weekly Mix  2. Weekly Mix: American Cocktail at Woodberry Kitchen
Corey Polyoka slaps a "Made in America (with American Product)" sticker onto his regional, seasonal cocktail list at the house that Spike built.

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Crush  3. Crush: New World Homage to An Old World Beer
How a recipe's pilgrimage to American shores connects New York's Ommegang and Belgium's Duvel.

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Cookbook Review  4. Cookbook Review: Modernist Cuisine at Home
Bring science home for the holidays. In place of six volumes of rock-solid science, here are two that miraculously unite technical perfection and warm, fuzzy comfort food.

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Post-Sandy  5. Post-Sandy Restaurant Workers Need Your Help
The Modest Needs Foundation is a non-profit dedicated to supporting low-income workers, like restaurant employees, in crisis, in this case out of work, post-Sandy. Apply for aid and/or donate today, and tell a friend.

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Featured Video  6. Featured Video: A Pro Mixo Takes us Home for the Holidays
Blackbird's Lynn House shares her family recipe for homestyle apple butter at her Chicago apartment.

Watch Video >

ICC 2012  7. 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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Your Passion. Our Ingredients.
Learn More >
 8. Top 10 Jobs from JobFinder

Executive Chef
Want a job you'll LOVE? Want to work for a fortune 100 company?
Next Door Restaurant by Wegmans
Rochester, NY

Apply Now >

Executive Chef
Mercy Medical Center North Iowa Seeks Experienced Executive Chef
Mercy Medical Ctr. - North Iowa
Mason City - Iowa

Apply Now >

Chef de Cuisine
ARAMARK is Seeking a Chef de Cuisine - Washington State CC
Seattle, WA

Apply Now >

Beverage Director/Floor Manager
Berkeley Based Restaurant is Seeking a Bar/Floor Manager
Gather Restaurant
Berkeley, CA

Apply Now >

Food & Beverage Specialty Cook- Full Time
Exciting Cook Opportunity at Disneyland Resort
Walt Disney Parks & Resort
Anaheim, CA

Apply Now >

Sous Chef / Chef de Cuisine
Great opportunity, Join us on Cape Cod
Naked Oyster
Hyannis, MA

Apply Now >

Director of Operations
Celebrity Chef / TV Personality Looking to Grow Restaurant Group
Chicago Based Restaurant Group
Chicago, IL

Apply Now >

Banquet Chef
Make a name for yourself with small company
W R Restaurants, Mgt.
Rapid City, SD

Apply Now >

Sous Chef
Work by the beach
Viceroy Santa Monica
Santa Monica, CA

Apply Now >

Food and Beverage Manager
Opportunity to work in Paradise
Coral Sands Hotel

Apply Now >

 9. Featured Recipe: Butternut Squash Galette from Chef Yun Fuentes
of JG Domestic — Philadelphia, PA

View it Now >

Adapted by

November 2012

Candied Pepitas: (Yield: 1½ cups)
4 cups sugar
2 tablespoons salt
2 teaspoons Espelette pepper
1 cup pumpkin seeds

Poblano Cream: (Yield: 1 quart)
2 ounces butter
3 ounces onion, julienned
8 ounces leeks, julienned
5 cloves garlic
1 quart heavy cream
3 pounds poblano chilies, roasted over open flamed, skinned, and seeded

Horseradish Crème Frâiche: (Yield: 3 cups)
16 ounces crème frâiche
8 ounces freshly grated horseradish
1 teaspoon salt

Butternut Squash Galette: (Yield: 1 serving)
1 ounce duck fat, rendered and warm
¼ pound butternut squash, sliced into circles 1/8-inch thick and, ¾ inch in diameter, blanched
2½ ounces Horseradish Crème Fraiche
1 pinch Chinese five spice

To Assemble and Serve:
Extra virgin olive oil
Sea Salt
Butternut Squash Galette
Fresh Origins

For the Candied Pepitas:
Preheat oven to 350°F. Mix 2 cups sugar with the salt and Espelette pepper and set aside. Make a dry caramel with the remaining 2 cups of sugar. Meanwhile, roast the pumpkin seeds for 5 minutes in the oven. As soon as the caramel turns deep brown, add the warm pumpkin seeds. Remove from heat and stir continuously with a wooden spoon. The caramel will begin to set. Immediately strain the excess caramel and dump the caramel-covered pumpkin seeds onto the sugar-salt-Espelette mixture. Carefully (with gloves, if necessary) toss rapidly without stopping until seeds are well coated.

For the Poblano Cream:
Melt butter in a sauce-pot. Add onions and leeks and sweat until soft (without browning). Add garlic and cook 5 minutes more, stirring constantly. Cook for 3 more minutes. Add heavy cream and chilies and reduce by half. Blend the entire mixture until smooth and pass twice through a chinois. Season and reserve.

For the Horseradish Crème Frâiche:
In a bowl combine the crème frâiche, horseradish, and salt.

For the Butternut Squash Galette:
Preheat oven to 350°F. Brush the bottom of a 4-inch nonstick pan with rendered duck fat. Place a butternut squash coin in the middle of the pan. Work clockwise and overlap every squash round with the next one, all the way to the edge of the pan. Drizzle more duck fat over the squash. Sprinkle lightly with salt and five spice. Put a dollop of the Horseradish Crème Frâiche directly in the center of the pan and repeat until the pan is filled. Place the pan on a hot flat top. Cook off the eye of the flat top until squash edges begin to caramelize, (about 5 minutes). Put the pan in the oven for 12 to 15 minutes. Remove from the oven and flip the Butternut Squash Galette onto a flat surface lined with wax paper.

To Assemble and Serve:
Heat 2 ounces of the Poblano Cream and spoon it onto a plate. Carefully, transfer the Butternut Squash Galette over the Poblano Cream. Garnish with Candied Pepitas and a quick drizzle of extra virgin olive oil and sea salt.
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