StarChefs December Newsletter
newsletter at starchefs.com
Thu Dec 13 20:47:22 EST 2001
December 13, 2000 - Issue 40
IN THIS ISSUE
1. Holiday Baking
2. Favorite Family Holiday Recipes
3. Ina Garten's Holiday Breakfast and New Year's Lunch
4. Ask the Sommelier, Stephen Beckta of 11 Madison
5. Fit the world on your plate: EthnicGrocers.com's featured products
6. Top Ten Recipes on StarChefs
7. Chris Broberg, Pastry Chef of Petrossian tells us the secret of GingerBread Houses
8. November Chocolate Lovers
9. Find your dream employee or dream job in StarChefs Culinary JobFinder
10. Culinary Institute of Culinary Education (formerly Peter Kumps) wins big
11. Recipe by Chef Tom Colicchio chef of Craft and Gramercy Tavern in New York City
If you like food. A lot. Visit http://www.starchefs.com
FIT THE WORLD ON YOUR PLATE
EthnicGrocer.com has searched the world - from Asia to Latin America and all points in between - to bring you the highest quality authentic foods the world has to offer, delivered right to your home. Click on one of our 15 featured countries to embark on an international culinary shopping spree, or check out our authentic recipes and get cooking! Now the world is so small it fits on your plate!
Receive $5 off your next purchase of $50 or more. You must register to become an EthnicGrocer.com member and enter promotional code STARCHEF during checkout to receive this special offer.
1. HOLIDAY BAKING
Sixteen favorite recipes from some of the best bakers and pastry chefs around, plus some all-time winners.
Remember to leave some milk and cookies for Santa by the tree because, after all, he's the one deciding who's naughty or nice
2. FAVORITE FAMILY HOLIDAY RECIPES
We've asked some StarChefs to share their treasured family holiday recipes with us. We hope that you enjoy the recipes as much we do. From all of us at StarChefs, may your holidays be filled with good cheer, good food, and good memories
3. INA GARTEN'S HOLIDAY BREAKFAST AND NEW YEAR'S EVE LUNCH
Learn to entertain from the master. Ina Garten, aka the Barefoot Contessa, offers us a perfect holiday breakfast and a wonderfully casual New Year's Day lunch.
4. Ask the Sommelier, Stephen Beckta of 11 Madison
Stephen Beckta of 11 Madison Park answers your wine questions
5. FIT THE WORLD ON YOUR PLATE
Shop EthnicGrocer.com and receive $5 off your next purchase of $50 or more. You must register to become an EthnicGrocer.com member and enter promotional code STARCHEF during checkout to receive this special offer.
White Truffle Oil - This intensely fragrant oil is infused with the earthy, transcendent flavor of the white truffle, an Italian delicacy. Native to northern Italian forests, white truffles grow at the base of certain varieties of oaks, and must be sought after by well-trained dogs or pigs. This fine oil should be used in small quantities to "finish" dishes; the delicate flavors would be destroyed if exposed to high heat. Serve white truffle oil in a mushroom risotto or drizzled over salads or grilled vegetables.
Italian Treat Gift Basket - Can't get reservations at that great little Italian place? Make it your place! It's all here in a charming wicker basket. Start with fusilli pasta (l lb.), its fun corkscrew-shape is perfect for holding this natural, no-sugar-added marinara sauce (16 oz.). To round out your meal, we've tossed together a rich and fruity extra virgin olive oil (8.5 oz.) with the mellow sweetness of aged balsamic vinegar from Modena (8.5 oz.). Just add a bottle of Chianti, a red-checkered tablecloth and good friends!
6. TOP TEN RECIPES ON STARCHEFS
Grilled Lamb Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit and Mint
Chocolate Croissant Pudding With Wild Turkey Sauce
Vegetable Lentil Soup
Wood Roasted Trout with Chervil Vinaigrette
Stuffed Artichoke Heart Barigoule
Jean Georges Vongerichten
Roast Chicken Breasts with Pine or Rosemary
Barbecued Shredded Pork with Corn Crepes and Avocado Salsa
José de Meirelles
Lamb Shanks with Fruited Couscous
Cervena Loin of Venison with Smoked Beets, Clove Gelée and Black Pepper Gastrique
7. CHOCOLATE LOVERS
This month's new recipes include Classic Fudge, Spritz Cookies II, Chocolate Decadence II, Espresso-Sour Cream Brownies.
8. GINGERBREAD WORKSHOP
Chris Broberg, Pastry Chef of Petrossian tells us how to keep the walls from tumbling down. Get the tips on how the pros do it.
9. CULINARY JOBFINDER ON STARCHEFS
Find the exciting culinary jobs on posted StarChefs. See below a few examples of what you will find in our improved Culinary JobFinder.
Private Yacht Club in Florida looking for an Executive Chef
Management company needs a progressive executive chef to guide the growth and development of a high quality food program.
Five star restaurant five minutes from NYC looking for an experienced pastry chef
Historic Country Inn featuring fine dining seeks a working head chef
Company looking for a new product development manager of specialty cheeses
Houston restaurant which won 'Best New Restaurant' and 'Best Interior Design' looking for a sous chef
10. THE INSTITUTE OF CULINARY EDUCATION
ICE (formally Peter Kumps) won first place and two of three awards in the 2001 Food & Wine Magazine School Jam competition for "Best Overall Team" and "Best Dish". The New England Culinary Institute won for "Best Use of Technique". See winning recipes next month at http://www.iceculinary.com.
11. NEW RECIPE
Salmon Braised with Mushrooms
Yield: 4 Servings
2 tablespoons extra-virgin olive oil
4 (6-ounce) center-cut salmon fillets, about 1_ inches thick
Kosher salt and freshly ground black pepper
1 cup chicken stock
1 recipe Marinated Mushrooms (see recipe below)
1 tablespoon unsalted butter
Heat the oil in a large skillet over medium-high heat until it shimmers. Season the salmon with salt and pepper on both wider (cut) sides. Add the pieces to the skillet, with the seasoned sides down. Adjust the heat so the oil sizzles but does not smoke. Cook for about 3 minutes without turning (the cooked side will be golden), then transfer the salmon to a plate. Wipe out the skillet.
Add the chicken stock and the marinated mushrooms to the skillet and bring to a simmer over medium heat. Nestle the salmon, cooked-side up, among the mushrooms. Gently simmer, basting frequently, until the salmon is cooked, 2 to 4 minutes for medium rare.
Transfer the salmon to serving plates. Stir the butter, salt, and pepper into the mushrooms. Spoon the mushrooms onto each plate and serve.
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 leeks, white part only trimmed, halved lengthwise and thinly sliced
1 small onion, peeled, quartered lengthwise and thinly sliced
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