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October 8, 2003 - Issue
58
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The
Dishrag
>>
newsletter <<
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IN
THIS ISSUE
1. Rising Stars Revue: New Orleans
2. Action Against Hunger: World Food Day 2003
3. New Rising Pastry Chef Ernie Quinones
4. Lazy Autumn Evenings
5. New Forum: Turn the Tables
6. A Chef Searches for His Cooking Roots
7. New Orleans JobFinder Career Seminar
8. What People Are Talking About on StarChefs
9. StarChefs Culinary JobFinder's Top Five Jobs
10. Alfred Portale's Wild Mushroom Risotto
11. StarChefs offers you great deals on cookbooks
If you like
food. A lot. Visit http://www.starchefs.com
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1. Rising Stars Revue: New Orleans
StarChefs Rising Stars Revue comes to New Orleans October 23, 2003. Join us at the Hotel Monaco to sample dishes from our Rising Stars in the big
easy. Tickets are going fast!
http://starchefs.com/cgi/ro.cgi?
http://www.starchefs.com/chefs/rising_stars/2003/new_orleans_revue/html/index.shtml
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2. Action Against Hunger: World Food Day 2003
World Food Day approaches in NYC yet again. This gala benefit helps raise funds to combat world hunger. This year, get ready for an amazing selection
of cold hors d'oeuvres, chocolates and much more as Action Against Hunger honors Michael Golden and the Zagats.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/e
vents/world_food_day/2003/html/
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3. New Rising Pastry Chef Ernie Quinones
Rising Pastry Chef Ernie Quinones of Mantra in Boston, MA, tells all about quality, preparation and creativity. The creator of Bleu Cheese Ice Cream
shares his recipe for Strawberry-Rhubarb Tart with Banyuls Sorbet with the StarChefs community.
http://starchefs.com/cgi/ro.cgi?http://www.starchef
s.com/chefs/pastry/EQuinones/html/index.shtml
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4. Lazy Autumn Evenings
Fall approaches and you have no idea what to do with late harvest produce. Take some tasty recipe suggestions from chefs Jill Davie, Katsuya Fukushima,
Jamie Leeds, Willis Loughhead, and Matt Murphy.
http://starchefs.com/cgi/ro.cgi?http://www.starchef
s.com/features/porch_suppers/html/index.shtml
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5. New Forum: Turn the Tables
Did the customers last night at table 2 forget to tip you? Can't believe the way they just left the food on the plate and didn't say
anything? This is your chance to speak up, and vent about those lousy customers, without being punished for it.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/phpBB2/v
iewforum.php?f=25
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6. A Chef Searches for His Cooking Roots
Eric Ripert of Le Bernardin, and Michael Ruhlman, travel the globe in search of Ripert's roots as a cook. They investigate the heart of cooking in
social situations and the connections between cooks and guests, cooking with seasonal ingredients and without limits. Their new cookbook features
photos, stories, and of course, interesting recipes:
http://starchefs.com/cgi/ro.cg
i?http://www.starchefs.com/shop/cookbooks/star_cookbooks/html/a_return_to_cooking.shtml
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7. New Orleans JobFinder Career Seminar
October 23, StarChefs will host its third Rising Stars Revue in New Orleans, LA. Our six Rising Star Chefs will participate in our Career Seminar at
4:30 pm at the Hotel Monaco. This is a terrific chance for you to learn how these Rising Star Chefs have achieved success. They will provide practical
advice on how to advance your career. To learn more and register for the seminar go to:
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/tickets/r
egistration.php
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8. What People Are Talking About on StarChefs
The StarChefs forums are buzzing. Hot topics include:
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9. StarChefs Culinary JobFinder's Top Five Jobs
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10. Alfred Portale's
Wild Mushroom Risotto
By Alfred Portale with
Andrew Friedman
From Alfred Portale's
12 Seasons Cookbook (Broadway
Books - 2000)
Wild mushrooms abound
in the fall, get ready
to cook something warm
and tasty that sticks
to your ribs. Check back
for StarChefs' Fall Mushroom
feature coming soon.
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 2 quarts chicken
stock
- 8 ounces cremini
mushrooms, sliced
- 1 ounce dried mushrooms,
such as porcinis,
morels, or black trumpets
- Kosher salt and
freshly ground white
pepper, to taste
- 5 Tablespoons butter
- 1 pound assorted
wild mushrooms, cleaned
and sliced
- Kosher salt and
freshly ground white
pepper, to taste
- 1 Tablespoon olive
oil
- 2 shallots, peeled
and minced
- 2 cloves garlic,
peeled and minced
- 1 pound Arborio
rice
- 1 teaspoon fresh
thyme leaves, chopped
- ½ cup dry white
wine
- ¼ cup grated Parmesan
cheese, or more to
taste
Method:
- For Mushroom Broth:
In pot with tall sides,
combine stock, creminis,
and dried mushrooms.
Bring to boil over
high heat, reduce
heat, and simmer,
covered, about 30
minutes. Strain through
fine sieve, pressing
on solids to extract
as much liquid as
possible. Discard
solids. Return strained
stock to pot, season
with salt and pepper,
cover, and simmer
over low heat.
- For Risotto:
In large sauté pan,
heat 1 Tablespoon
butter over high heat.
Add mushrooms and
season with salt and
pepper. Cook, stirring
occasionally, 1 to
2 minutes, or until
mushrooms have softened.
Set aside.
- In large stockpot,
heat 2 more Tablespoons
butter and olive oil
over medium-high heat
until butter melts.
Sauté shallots 1 to
2 minutes, until softened.
Add garlic and cook
about 2 minutes longer.
Add rice and cook,
stirring with wooden
spoon, 7 to 10 minutes,
until it turns milky
white and opaque,
and begins to stick
to bottom of pan.
Add thyme and continue
stirring.
- Add wine and stir
about 2 minutes, until
nearly absorbed. Ladle
about 1 cup simmering
stock into rice. Cook
about 2 minutes, stirring
often, until stock
is almost completely
absorbed. Add more
stock, a cup at a
time, stirring gently,
until broth is absorbed
by rice before adding
next cup. After about
15 minutes, begin
tasting rice. At this
point, add the stock
judiciously. Rice
should be firm, yet
cooked through in
18 to 20 minutes total
cooking time.
- Stir in sautéed
mushrooms, Parmesan,
and remaining 2 Tablespoons
of butter. Season
with salt and pepper,
serve.
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11. StarChefs offers you great deals on cookbooks
Delicious deals on today's best cookbooks. Choose 4 cookbooks for $1 each. Plus get a free apron. Click here for details:
http://starchefs.com/cgi/ro.cgi?http://www.thegoodcook.com
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