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9. Featured Cookbook: All About Roasting by Molly Stevens
W. W. Norton & Co.
November 2011
"There is no single path to perfect roasting." So says Molly Stevens, classically trained chef and author of All About Roasting. And she's not far off. Like baking, roasting is a technique embedded by time and tradition with just enough je ne sais quoi to elude exact quantification. So rather than trying to pin its many variables down to an exact science, Stevens treats roasting like "a process, a conversation between you the cook, the oven heat, and the food you're roasting." And All About Roasting, her compendium guide to all things roast-related, provides the tools, techniques, and traditions you'll need to begin-or elevate-the roasting conversation. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method (e.g., "combination sear and moderate heat"), planning ("the apricots need to soak for 4 to 8 hours"), and wine pairings from Master Sommelier Tim Gaiser (who recommends a "Nebbiolo-based red" for Stevens' Oven-Roasted Porchetta). And recipes span the gamut, in skill and cuisine type, with several recipes per protein (or fruit or vegetable)-meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.
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10. Top 10 Jobs from the StarChefs.com's JobFinder
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Executive Chef
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Front of House Manager
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Cook (AM Shift)
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Chef/Partner
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 11. Recipe for Sweet Potato Gnocchi with Roast Suckling Pig from Chef Vuoc Long of June - Seattle, WA
Adapted by StarChefs.com
November 2011
Yield: 4 to 6 Servings
INGREDIENTS:
1 suckling pig
½ cup olive oil
Salt and freshly ground black pepper
3 to 4 sweet potatoes (should be about 2 pounds after cooking)
2 eggs
1 cup grated parmesan cheese
4½ to 5 cups flour
Vegetable oil
1 teaspoon garlic
3 tablespoons minced shallot
2 cups brown chicken stock (or stock made from pig carcass)
1 cup peas
1 cup pearl onions, blanched and peeled
½ cup butter
¼ cup chopped parsley
¼ cup shaved parmesan
METHOD:
Preheat the oven to 350°F. Coat the suckling pig with oil, salt, and pepper and roast for about 3 hours. Cool. Once cooled, peel the meat from the pig and cut into 1-inch cubes. Reserve warm. Meanwhile, blanch the sweet potatoes in salted water until tender. Mash with salt and pepper and let cool to just above room temperature. Mix in the eggs and cheese and fold in the flour. Roll out a long strip of dough and cut into ½-inch dumplings.
Blanch the dumplings in salted water until they float to the surface. Shock in an ice bath. Heat a sauté pan with enough vegetable oil to coat surface; bring the oil to almost smoking. Add the gnocchi and brown each side. Add the garlic and shallots and sweat for 10 seconds. Add the stock, peas, and pearl onions and let simmer until tender. Add the butter and parsley and season. Top with the shaved parmesan and serve with the warm cubes of suckling pig. | |
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