[gopher] StarChefs December Newsletter

["StarChefs Newsletter" <newsletter@xxxxxxxxxxxxx>]

StarChefs.com Newsletter
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! 
http://www.ethnicgrocer.com/eg/cp/wr.jsp?PRODUCT%3C%3Eprd_id=715681&FOLDER%20%3C%3Efolder_id=334903
http://www.ethnicgrocer.com/cm/rp/rcp.jsp?FOLDER%3C%3Efolder_id=64023&FOLDER%3C%3EbrowsePath=64023&PRODUCT%3C%3Eprd_id=715681

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. 
http://www.ethnicgrocer.com/ 

 
 
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
http://starchefs.com/HolidayBaking/xmascookies99/xmasCookies/menu.html

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 
http://starchefs.com/HolidayIdeas96/holiday.html

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.  
http://starchefs.com/Holidays/contessa99/menu_contes.htm
 
4. Ask the Sommelier, Stephen Beckta of 11 Madison
Stephen Beckta of 11 Madison Park answers your wine questions
http://starchefs.com/cgi-bin/wine.pl 
 
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. 

Featured products:
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.
http://www.ethnicgrocer.com/cm/pd/pg.jsp?PRODUCT%3C%3Eprd_id=206655&FOLDER%3C%3Efolder_id=331247

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! 
http://www.ethnicgrocer.com/cm/pd/pg.jsp?PRODUCT%3C%3Eprd_id=715681&FOLDER%3C%3Efolder_id=334903
 
 
6. TOP TEN RECIPES ON STARCHEFS

Mario Batali
Grilled Lamb Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit and Mint
http://www.starchefs.com/MBatali/html/recipe_04.shtml

Joachim Splichal
Chocolate Croissant Pudding With Wild Turkey Sauce
http://www.starchefs.com/JSplichal/html/recipe_04.shtml

Ina Gartner 
Vegetable Lentil Soup
http://starchefs.com/Holidays/contessa99/recipe_04.html

Waldy Malouf
Wood Roasted Trout with Chervil Vinaigrette
http://www.starchefs.com/WMalouf/html/recipe_03.shtml

Hubert Keller
Stuffed Artichoke Heart Barigoule
http://www.starchefs.com/HKeller/html/recipe_02.shtml

Jean Georges Vongerichten
Roast Chicken Breasts with Pine or Rosemary
http://www.starchefs.com/JGVong/html/recipe_06.shtml

Bradley Ogden
Barbecued Shredded Pork with Corn Crepes and Avocado Salsa
http://www.starchefs.com/BOgden/html/recipe_05.shtml

José de Meirelles
Lamb Shanks with Fruited Couscous
http://starchefs.com/holidays/2000/hanukkah/html/recipe_03.html

Christian Delouvrier
Turkey Croquettes
http://starchefs.com/thanksgiving/2000/html/recipe_27.shtml

Craig Shelton
Cervena Loin of Venison with Smoked Beets, Clove Gelée and Black Pepper 
Gastrique
http://www.starchefs.com/CShelton/html/recipe_04.html 
 
 
7. CHOCOLATE LOVERS
This month's new recipes include Classic Fudge, Spritz Cookies II, Chocolate 
Decadence II, Espresso-Sour Cream Brownies.
http://starchefs.com/chocolate_lovers/2001/html/december/index.shtml 
 
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. 
http://starchefs.com/holidays/2000/christmas_02/html/index.shtml 
 
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.
https://www.culinaryjobfinder.com/

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 
From Think Like A Chef, by Tom Colicchio, Chef at Craft and Gramercy Tavern in 
New York City, adapted by StarChefs

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.


Marinated Mushrooms

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