StarChefs Newsletter
November 21, 2001 - Issue 39

1. Holiday Gift Baskets
2. Turkey Tips 2001
3. Autumn Farm Fresh Markets
4. Apple Tasting
5. Norman Van Aken's Word on Food: Yuzu
6. Top Ten Recipes on StarChefs
7. November Chocolate Lovers
8. Help wanted. Help found; New, better version of the JobFinder COMING SOON!
9. Peter Kump's Cooking School changes its name to ICE
10. Recipe by Chef Erik Blauberg of 21 Club in New York City
11. Recipe by Chef Chris Broberg of Petrossian in New York City


1. Gift Baskets
Choose from a wide selection of Holiday gift baskets on StarChefs. This month's featured gift:
Chocolate Decadent Cookies
Our staff calls them "death by chocolate" for a reason. This 3/4 Box is filled with freshly baked chocolate cookies with Italian espresso.
Just $16.50!

2. Turkey Tips 2001
To celebrate our 6th Anniversary of StarChefs Turkey Tips, we have collected our favorite, most useful tips and recipes, and put them all together in one feature.

Find a recipe with seasonal ingredients: grapes, Brussels sprouts, chanterelle, porcini mushrooms, apples, pumpkins, eggplant, squash, and garlic.

Enjoy apples in applesauce, sautéed, as chutney, or just picked right off the tree. With so many varieties to choose from we suggest that you use our apple tasting as a guide. Crunch and enjoy!

"What makes a certain food the newest star? It is hard to say but I am convinced that Yuzu is the newest star of the culinary food world..."


Michael Mina
Tartare of Ahi Tuna

Marcus Samuelsson
Crispy Salmon with Asparagus, Tomato Mustard Jam and Pine Nut Hollandaise

Norman Van Aken
Pan-Roasted Cumin Rubbed Breast of Chicken with Plantain

Todd English
Oven Roasted Halibut with Portobello Crust, Whipped Carrots and Asparagus Crab Salad

Daniel Boulud
Sea Scallops with Mashed Potatoes and a Red Onion Confit

Bobby Flay
Skewered Lamb with Rioja Wine Vinaigrette

Nobu Matsuhisa
Broiled Cod in Miso Sauce

Michel Nischan
Grilled Rack of Lamb with Kumquat Chutney

Sylvain Portay
Roast Asparagus parmesan with Steamed Morels Au Naturel and Poached Eggs

Hans Rockenwagner
Strawberry 'Pizza' with Almond Cream

Raji Jallepalli
Spiced Basmati Rice with Fruit and Pine Nuts

This month's new recipes include Linzertart, Coconut Bonbons, and Chocolate-glazed Pumpkin Cake.

8. New JobFinder COMING SOON!
You say Help Wanted. We say Help Found. The world's most comprehensive foodservice job board is getting better! Our new JobFinder will enable employers to screen potential candidates and filter unqualified applicants and will provide account statistics to measure usage and efficiency. In addition, our new and improved site will inform eager jobseekers with instant job-alerts and enable candidates to upload and submit their pictures along with their resumes. We also now offer our own Resume Writing and Comprehensive Career Consulting Service hosted by StarChefs' experienced hospitality writers.

After 26 years, New York City's landmark school for cooking, baking and culinary arts has changed its name. Peter Kump's New York Cooking School is now The Institute of Culinary Education.

"The school has grown tremendously over the last five years," says its President, Rick Smilow. "We feel strongly that the new name better describes what we have become." Today, the school offers highly developed programs for career training, professional development, recreational cooking, wine education and special events.

10. RECIPE by Erik Blauberg, Chef of the 21 Club in New York City, adapted by StarChefs

Butternut Squash Soup with Toasted Pumpkin Seeds

Ingredients: 1 cup onion (minced)
1/2 cup celery (minced)
1/2 cup carrot (minced)
3 cup butternut squash (diced)
1/2 clove garlic (whole)
1 teaspoon ginger (finely grated)
3 cups chicken stock (double strength)
1/2 cup heavy cream
4 tablespoon toasted pumpkin seeds
4 teaspoon sour cream (or crème fraiche)(optional)
1 tablespoon Olive Oil


1. Sauté the onion, celery, carrot, butternut squash with the olive oil until soft.

2. Place the onions, celery, carrots, butternut squash, garlic, ginger, chicken stock into an electric blender. Blend until ultra smooth. Strain through chinos.

3. Place into a sauce pan, add the heavy cream, bring to a boil and let simmer for 2 minutes. Season to taste with salt and pepper.

4. Place into a cup or bowl, garnish with toasted pumpkin seeds and a dollop of sour cream (optional). Serve hot.

Yield: 4 servings

11. RECIPE by Chris Broberg, Executive Pastry Chef of Petrossian Restaurant in New York City

Pumpkin Cheesecake

Ingredients: 50 gingersnap cookies, ground, equivalent to 2 1/2 cups
8 tablespoon (1 stick) unsalted butter softened
2lbs or 4 bricks of cream cheese, softened
1 cup packed light brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon salt
4 eggs
1 16 oz can pumpkin (2 cups)


Preheat oven to 350 degrees F.

Mix cookie crumbs with softened butter in a bowl. Press onto the bottom and up the sides of a 10" springform cake pan. Bake shell in oven for 10 minutes; let cool.

In a large mixing bowl, beat cream cheese until smooth. Beat in brown sugar. In a separate small bowl whisk together dry ingredients. Add to batter, scrape down sides of bowl. Beat in eggs one at a time, scrape down sides of bowl. Add vanilla extract and then the pumpkin puree, scrape down sides of bowl. Pour mixture into lined cake pan. Bake in oven for one hour. Turn off oven, crack oven door and leave cake in oven for one additional hour. Remove from oven and cool completely on wire rack. Refrigerate overnight or until chilled through. Unmold and garnish with sweetened whipped cream sprinkled with cinnamon.

Yield: 16 servings

Wine Suggestions:
An older Sauterne goes very well with this dessert because it adds a crème brûlée flavor and spiciness. Try these ten year-old Sauternes: Chateau Rieussec, Raymond Lafond and Suiduraux.

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StarChefs...Help Wanted. Help Found.