StarChefs Newsletter
July 20, 2001 - Issue 38

1. Win 2 Tickets to the feature film Dinner Rush.
2. "Baking with Love" and other biting food commentary - Peter Elliot on Bloomberg radio.
3. Steve Jenkins: Read Before Eating
4. New Recipes from Chef Jody Adams
5. Condiments
6. Norman Van Aken's Word on Food: Roux
7. July Chocolate Lovers: The Chocolate Chiller!
8. Uncommon Picnic Ideas from Chef Todd Gray of Equinox
9. Culinary JobFinder: Help wanted. Help found; See our top 10 jobs.
10. Maine Lobster à la Royale Recipe by Rocco DiSpirito
11. Tomato and Artichoke Salad Recipe by Marcus Samuelsson
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1. WIN 2 TICKETS TO DINNER RUSH. Register for a chance to win two tickets to the star-studded September premiere of the feature film Dinner Rush in New York City. Dinner Rush captures the behind the scenes stories of the restaurant industry, family conflicts and revenge. Directed by Bob Giraldi, the renowned film maker and co-owner of Jean Georges restaurant. Contest ends August 29. http://www.starchefs.com/sweepstakes/html/dinner_rush.shtml

2. MORE BLOOMBERG RADIO ON STARCHEFS. "Baking with Love" and "Easy Ways to Make Soup" are just some of Peter Elliot's new, informative programs.

3. STEVE JENKINS: Read Before Eating. Steve Jenkins publishes his list of "must-reads" for food lovers.

4. NEW RECIPES FROM JODY ADAMS: the winner of the 1997 James Beard Best Chef Award for the Northeast shares her latest kitchen creations.

5. CONDIMENTS: Add sparkle and flavor to dishes.

6. NORMAN VAN AKEN'S WORD ON FOOD: Your sauce tastes good but lacks "body." Norman suggests you shape things up with roux.

7. JULY CHOCOLATE LOVERS: This month's new recipes include White Chocolate Bavarian Cream, Nutty Cocoa Fudge Cookies, and Chocolate Mint Chocolate Chip Ice Cream. And, watch out for the Chocolate Chiller! Stephanie Zonis' "For Chocolate Lovers Only"

8. UNCOMMON PICNIC IDEAS: 2001 James Beard Best Chef Award Nominee Todd Gray of Equinox in Washington, D.C shares he and his wife's favorite picnic recipes.


HEAD CHEF in Virginia - busy upscale independent restaurant
GENERAL MANAGER in Long Island - large, hip restaurant near the water
LINE COOK in Dayton - work in busy, very committed kitchen
PASTRY CHEF in South Carolina - 20 room luxury inn with award-winning food
EXECUTIVE CHEF in Pennsylvania - recently renovated 1760 farmhouse with contemporary mediterranean cuisine
EXECUTIVE CHEF in Florida - yacht club on east coast
PASTRY CHEF in Knoxville - small resort in the Smokey Mountains, member of Relais and Chateaux
FOOD AND BEVERAGE DIRECTOR in Georgia - small country club near the south coast
HEAD CHEF in Maryland - upscale, weddings and banquets
EXECUTIVE CHEF in Virginia - prestigious country club with large fine dining program

10. RECIPE by ROCCO DI SPIRITO of Union Pacific in New York City on StarChefs.com

Maine Lobster à la Royale with Summer Truffles, Morels and Cavaillon Melon

Yield: 1 serving

Maine Lobster à la Royale

Wine suggestion: A White Burgundy, such as Puligny Montrachet

One 1 1/4 pound lobster
Approximately 4 cups water, to cover
1/4 cup carrots, roughly chopped
1/4 cup onions, roughly chopped
4 parsley sprigs
4 peppercorns
1 bay leaf
1 Tablespoon white wine vinegar
2 Tablespoons shallots, minced
2 Tablespoons leeks, minced
1 Tablespoon Verjus (optional, see note)
1/2 cavaillon cantaloupe melon

For the lobster, bring water, vegetables, vinegar and herbs to a boil and let simmer for 5 minutes. Strain. Put lobster in a pot. Pour strained vegetable broth over the lobster just until covered. Cook for 2-3 minutes, and then cool on a rack. Remove meat from shell and reserve. Cut gills out of the head and mash head with a rolling pin. Mix shells and head with shallots and leeks. If using, add splash of Verjus and cover with water. Slowly bring to a simmer, letting impurities and solids rise to the top. Do not mix these in. Cook for 30 minutes. Strain through a chinois and then through a coffee filter, creating a lobster consommé.

For the melon, cut a 1 1/2" ring of melon with a ring mold that is about 1/2" thick. Using remaining melon, cut 7 pieces that are 1/2" x 1/4". Purée melon squeezing out as much juice as possible. Heat juice to a simmer, skimming off foam that appears. Strain through a chinois. Continue to reduce juice to a light syrup, creating a Melon Glaze. Reserve.


Mushroom Truffle Ragout

2 whole morels
1 1/2 Tablespoons summer truffle scraps, minced
1 teaspoon shallots, minced
1/4 teaspoon garlic, minced
1 Tablespoon butter
1/8 cup Madeira
Mushroom broth or water, to cover
Salt and pepper to taste

Sweat morels, truffle scraps, shallots and garlic in butter. Deglaze with Madiera wine. Add mushroom broth to cover. Simmer until vegetables are tender and them purée and strain through a chinois. Season with salt and pepper.


1/4 ounce chive buds, cut into 1/3" batons
1/4 ounce yellow chives, cut into 1/3" batons
Butter, cooked until golden brown
Cook chive buds and yellow chives in butter until they are soft. Remove and drain on towels.


Muscat Beurre Blanc

3 Tablespoons shallots, minced
1 Tablespoon morels, minced
1 teaspoon of Melon Glaze
1/4 teaspoon truffle, minced
Splash of white truffle oil
3/4 cup muscat
2 pounds butter

Sweat shallots in a sauté pan until translucent. Add morels and truffles and sauté until soft. Add Melon Glaze. Add muscat and reduce. Over a low heat, add butter and splash of truffle oil and whisk until incorporated. Be sure not to heat too high or sauce will break. Cover and keep warm.

Lobster Foam

1/3 cup lobster consommé
1 Tablespoon lobster roe
Salt and pepper to taste
Heat consommé and whisk in roe until thick. Strain and reheat. Foam with an emersion blender.

To serve, heat lobster in Muscat Beurre Blanc. Warm melon ring and Mushroom Truffle Ragout. Place melon ring on plate. Fill with ragout. Remove lobster from beurre blanc and glaze with melon syrup. Place a piece of melon on top. Sprinkle chive buds and yellow chives over lobster. Sauce plate with lobster consommé and melon syrup. Place Lobster Foam on top of lobster.

Editor's Note: Verjus is a delicious and versatile alternative to vinegar made from the natural juice of unripened green grapes. Verjus is used in preparations like mustards and sauces to heighten flavor. Verjus may be found at gourmet stores and french specialty markets.


11. RECIPE by MARCUS SAMUELSSON of Aquavit in New York City on StarChefs.com

Tomato and Artichoke Salad

Wine suggestion: Dry Sauvignon Blanc

Yield: 6 - 8 servings

2 large artichoke bottoms, cooked and cleaned
2 red vine-ripened tomatoes
2 yellow vine-ripened tomatoes
2 ounces pistachio flour
16 ounces white port wine
16 ounces white cooking wine
2 handfuls arugula
Salt and pepper to taste

Citrus Vinaigrette

3/4 cup sherry vinegar
1 generous cup olive oil
Salt and pepper

For the artichokes, cook the artichokes in a pot with the port wine, white wine and some salt and pepper. Cook until fork tender. Remove the leaves and leave the heart.

For the tomatoes, bring a pot of water to a boil. Remove the stem from the tomatoes and make a tiny slit in the tops of each one. Blanch tomatoes in the boiling water and then place them in an ice bath. Remove the skin. Slice the tomatoes into eighths. In a separate mixing bowl, combine the vinegar and olive oil. Season with salt and pepper. Place the tomatoes and arugula into the vinaigrette mixture.

To serve, dress salad with the citrus vinaigrette. Season with salt and pepper. Place salad in a single line on the plate. Alternate with tomatoes and artichokes.


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