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December 8, 2003 - Issue 60 |
The
Dishrag
newsletter |
IN THIS ISSUE
- Holiday Dinner With Marcus Samuelsson
- Top Holiday Wines From Sommelier Madeline Triffon
- Holiday Baking with Pastry Chefs From Around The Nation
- Turkey Tips 2003
- Drinks Party III: Cocktails from Jason Kosmas
- Beignets with Bite!
- StarChefs Culinary JobFinder Top Five Jobs
- Word From The Herd - StarChefs Messageboards
- New Star Sommelier Christopher Angulo
- Quince Jam Recipe From The Basque Table by Teresa Barrenechea
If you like food. A lot. Visit http://www.starchefs.com
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1. Holiday Dinner With
Marcus Samuelsson
Need something excellent and different for your holiday meal? Marcus
Samuelsson has just released his new book, Aquavit and the New
Scandinavian Cuisine, and we've got the recipes straight
off the page just in time for the holidays. The Sweet Potato Tårta
is bound to bring this year's guests back again and again.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/holiday_dinner/2003/html/index.shtml
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2. Top Holiday Wines
From Sommelier Madeline Triffon
Madeline Triffon strikes again with her top holiday wine picks that
pack a punch while staying light on the wallet. No matter what you're
eating this year, she has the recommendation for the perfect, reasonably
priced pairing.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/wine/features/html/holiday_wines.shtml
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3. Holiday Baking with
Pastry Chefs From Around The Nation
Join Pastry Chefs Hedy Goldsmith, Sue McCown, Linda Fedele, Andrea
Terrenzio and Elizabeth Steffey for great recipes to bake, whether
for new customers or your children. From cookies to cheesecake,
muffins to sabayon, this feature says loud and clear that fruitcake's
holiday reign is officially over.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/holiday_baking/2003/html/index.shtml
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4. Turkey Tips 2003
Tired of wrestling with a fully-cooked turkey? Break it down before
you carve it. This and more tips from Chefs Jody Denton, Todd Gray
and Scott Campbell plus recipes to boot in our annual Turkey Tips
feature.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/thanksgiving/2003/html/index.shtml
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5. Drinks Party III:
Cocktails from Jason Kosmas
Raise your holiday cocktail party from standard to swingin'
with Mixologist Jason Kosmas' recipes for new-fangled cocktails.
The third volume of Drinks Party has a recipe for every party, whether
bright and fruity or slick and sophisticated.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/drinks_party/volume_03/html/index.shtml
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6. Beignets with Bite!
Rising Star Pastry Chef Joy Jessup of Rene Bistro in New Orleans,
LA graces StarChefs with her recipe for Chocolate Beignets. They're
really a lot easier than they seem…
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/pastry/JJessup/html/index.shtml
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7. StarChefs Culinary JobFinder
Top Five Jobs |
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8. Word From The Herd
- StarChefs Messageboards
The message boards are hot and people are going off!
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9. New Star Sommelier
Christopher Angulo
Chris Angulo, our new Star Sommelier, was practically born
in a barrel of wine. Test him with your wine queries and find out
why he thinks the Master Sommelier test is for the birds:
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/cgi-bin/wine.pl
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10. Quince Jam Recipe
From The Basque Table by Teresa Barrenechea with Mary Goodbody
(Harvard Common Press 1998)
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Method:
- Wash the quinces but do not peel them. Lay quinces in a large
saucepan and cover with water by 1 inch. Bring to a boil over
high heat. Reduce heat to medium and cook about 40 minutes, or
until quinces start to crack. Remove quinces from water and set
aside to cool.
- When quinces are cool enough to handle, peel and seed them.
Weigh the trimmed quinces, then pass through a food mill back
into the large saucepan.
- Add an equal weight of sugar to the pan. Stir well and cook
mixture over very low heat for 1 hour, stirring constantly with
a wooden spoon until mixture turns red and sticky.
- Spoon jam into cheesecloth in batches and squeeze out any remaining
liquid. Transfer jam to shallow containers and cool, uncovered.
Once solidified, jam will keep in refrigerator, tightly covered,
up to 2 months.
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Newsletter Editor: Cyd Klein |
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StarChefs . .
. If you like food. A lot.
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