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January 31, 2008 - Issue 142 |
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The
Dishrag Newsletter
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1. Aphrodisiacs...Or Not. A Counter-Valentine's Day Menu The U.S. Census Bureau shows a steady increase of single individuals over the last several years, and this percentage is even higher in major metropolitan areas. So why not welcome the growing majority of people who otherwise stay at home on February 14th with a counter-Valentine's Day meal? Commence offal, onions, and stinky cheese. http://www.starchefs.com/features/aphrodisiacs/volume_12/html/index.shtml | ||||
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2. Love Potions: Sexy Cocktails for Sweethearts A collection of appropriately sexy cocktails that woo with complex flavor profiles, and with spirits that have gained newfound versatility on cocktail menus - bourbon, gin, vermouth, and Cognac, to name a few. http://www.starchefs.com/love_potions/volume_09/html/index.shtml | ||||
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3. Wine from Verona, the City of (Star-Crossed) Love How romantic can a city get? How about being the home of Romeo and Juliet? Now throw in tons of medieval, Romanesque architecture, and a great, pink stone arena, and thriving viniculture, and you'll have...Verona. http://www.starchefs.com/wine/features/html/vinous_valentine/index.shtml | ||||
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4. De-Bunking the Myth of the Combi Oven Talk to a chef familiar with combi oven technology, and chances are you'll find that they don't just like it; they love it. But for the uninitiated, the number of options can be baffling, as can their various uses, techniques, and merits. An investigation into the matter and results from our combi oven survey follow: http://www.starchefs.com/features/editors_dish/combi_ovens/index.shtml | ||||
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5. Podcast: Pastry Chef Alex Stupak of WD-50 Makes PB&J Watch the magic of liquid nitrogen and hydrocolloids as Pastry Chef Alex Stupak demonstrates WD-50's avant-garde take on the classic combination of peanut butter and jelly at the 2007 International Chefs Congress. http://www.starchefs.com/podcasts/index.shtml | ||||
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6. Winter Farmers' Market Recipes Seasonal produce recipes from chefs Bill Kim of Le Lan in Chicago, Drew Belline of Floataway Cafe in Atlanta, John Suley of Cafe Joley in Miami, Bernardo Espinel of Bistro One LR in Palm Beach, and Adam Gottlieb of Palm Beach Yacht Club. http://www.starchefs.com/features/farm_fresh/winter/2008/html/index.shtml | ||||
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7. NEW: Mixology Archive A new and improved archive of StarChefs' mixology archives, featuring over 8 years of cocktails, spirits, and stars behind the bar. http://www.starchefs.com/features/mixology/index.shtml | |||||
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8. NEW: Photo Gallery Archive An index of selected tasting photos across the country, from a November 2006 trip to Atlanta through our recent trip across South Florida. http://www.starchefs.com/Gallery/Index.shtml | |||||
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9. Top 10 Jobs on StarChefs JobFinder Culinary Ambassador Amazing Opportunity for Food and Marketing Savvy Self Starter! StarChefs.com New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237620&positionid= Sous Chef Give Your Culinary Career A Big Boost - Sous Chefs Sought in NYC! Fleur de Sel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237700&positionid= Pastry Chef Indulge in a Sweet Career at Hotel Hershey Hotel Hershey Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237720&positionid= Chef Chef for Alaska's Premier Fishing Lodge Deep Creek Fishing Club Alaska http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237603&positionid= Junior Pastry Chef Exciting Opportunity at Oceanfront Property Kiawah Island Golf Resort South Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237660&positionid= Sushi Cooks Creative Sushi Cooks for a new downtown hotspot... REBAR! Trump International Hotel & Tower Chicago Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236940&positionid= Sous Chef Be a Part of the New Las Vegas Trump Hotels Management, LLC Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236880&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Anonymous California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237740&positionid= Executive Chef Premier Catering Company Seeks Culinary Leadership Touch Catering Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237760&positionid= Chef de Cuisine New Restaurant and Bar in DC's Penn Quarter Anonymous Washington, DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237800&positionid= | |||||
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10. Top Cookbooks on ecookbooks.com The Art of Simple Food By Alice Waters http://www.ecookbooks.com/p-20567-the-art-of-simple-food.aspx?affiliateID=10084 1080 Recipes By Simone Ortega http://www.ecookbooks.com/p-20675-1080-recipes.aspx?affiliateID=10084 The River Cottage Meat Cookbook By Hugh Fearnley -Whittingstall http://www.ecookbooks.com/p-9939-the-river-cottage-meat-book.aspx?affiliateID=10084 How to Cook Everything: Vegetarian By Mark Bittman http://www.ecookbooks.com/p-20842-how-to-cook-everything-vegetarian.aspx?affiliateID=10084 In Defense of Food: The Myth of Nutrition and the Pleasures of Eating By Michael Pollan http://www.ecookbooks.com/p-21002-in-defense-of-food.aspx?affiliateID=10084 | |||||
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11. Recipe for Chocolate Passion Fruit Fondue from Pastry Chef Michael Laiskonis of Le Bernardin Adapted by StarChefs Yield: 2 Servings Ingredients: For fondue: ½ cup heavy cream ¼ cup passion fruit juice, strained (about 4 passion fruits) 3 ounces high-quality milk chocolate, chopped 1 ounce high-quality dark chocolate, chopped 2 Tablespoons apricot brandy For dipping: Fresh strawberries or sliced bananas Brioche or challah, cubed and toasted Method: In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. Transfer to a fondue pot, assembled and operated according to the manufacturer's instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream. Use long skewers or fondue forks to dip fruit and toasted brioche or challah. Wine pairing: A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001 | |||||
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12. Coming Soon on StarChefs.com Dumpling talk with Anita Lo, game bird recipes from Dante Bocuzzi, A Food Lover's Guide to San Francisco, Recipes from the South Florida Rising Stars, and more! | |||||
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