|
The
Dishrag
>>
newsletter << |
|
........................................................................................
|
IN THIS
ISSUE
1. Italian Artichokes
2.
Barbecues, Heaven and Wine
3. June For Chocolate Lovers
Only
4. Rumbles in Boston
5. Chef Mario
Batali
6. Stocafisso Thoughts
7. New Ask the
Sommelier: Scott Tyree of Tru in Chicago
8. Ask Peter
Langlois: the Hospitality Career Expert
9. Rising Star
Chef: Ana Sortun
10. StarChefs Culinary JobFinder Top Five
Jobs
If you like food. A lot. Visit http://www.starchefs.com/
|
|
........................................................................................ |
1.
ITALIAN ARTICHOKES
Peel your way to the heart of artichoke
artistry.
http://starchefs.com/cgi/ro?http://www.starchefs.com/features/artichokes/html/index.shtml
|
|
........................................................................................ |
2.
BARBECUES, HEAVEN, AND WINE
Star Chefs bring you
their very own show-your-love recipes
and wine
pairings.
http://starchefs.com/cgi/ro?http://www.starchefs.com/features/fathers_day/2002/html/index.shtml
|
|
........................................................................................ |
3. FOR CHOCOLATE LOVERS ONLY
"A Touch of
Chocolate". Our June feature brings you selected summer
delights, including Angel Food Cake, A Better Ice Cream Soda,
Strawberry Jewel Tart and the Father's Day special Dutch
Baby.
http://starchefs.com/cgi/ro?http://starchefs.com/chocolate_lovers/2002/html/june/index.shtml
|
|
........................................................................................ |
4.
RUMBLES IN BOSTON
Christopher Myers and Michael
Schlow, the team who created the Mobil 4-star restaurant Radius,
open Via Matta in Boston, while Bice is reborn to the joy of all
Tuscan cuisine lovers in California. Read about the newest
ventures and this year's Father's day events in Rumbles
and
Murmurs.
http://starchefs.com/cgi/ro?http://www.starchefs.com/news/rumbles_murmurs/html/index.shtml
|
|
........................................................................................ |
5. CHEF MARIO BATALI
Chef Molto shares
his magic. Want
some?
http://starchefs.com/cgi/ro?http://starchefs.com/chefs/MBatali/html/index.shtml
|
|
........................................................................................ |
6. STOCAFISSO THOUGHTS
Here's one of those
dishes that you just can't get out of your mind. Get hooked on Stock
Fish.
http://starchefs.com/cgi/ro?http://starchefs.com/features/stoccafisso/html/index.shtml
|
|
........................................................................................ |
7. NEW ASK THE
SOMMELIER
Scott Tyree of Tru in Chicago.
Since finding his passion in Bordeaux some years ago, Scott has
developed an impressive mastery of wine. See
if you can stump
him.
http://starchefs.com/cgi/ro?http://starchefs.com/cgi-bin/wine.pl
|
|
........................................................................................ |
8. ASK
PETER, THE HOSPITALITY CAREER EXPERT
Check out
Peter's most precious interview tips, and take a ride on
the road to success.
http://starchefs.com/cgi/ro?http://starchefs.com/PLanglois/html/index.shtml
|
|
........................................................................................ |
9. RISING STAR CHEF ANA SORTUN
StarChefs introduces
Ana Sortun of Oleana in Boston. Ana's passion for food is
unmistakable, and this down-to earth chef is totally at home in
her Cambridge kitchen as any chef we know!
It's easy to
lose yourself in her food--her dishes, paired down to the
essentials and perked up with Egyptian spices, explode with exotic
freshness and vitality--if you get lost in Oleana, you'll wish you
didn't have to go home.
Fistiki
Kebab (Ground lamb kebab with Turkish spices & pistachios)
Ana Sortun of Oleana - Boston, MA
Adapted by StarChefs
Yield: 8 kebabs, 4 servings
- 1 pound of
ground lamb
- 1 cup
ground pistachios
- 1 egg white
- 1/4
teaspoon fresh ground black pepper
- 1/4
teaspoon dried red chilies, ground or paprika (Aleppo chilies
from Syria are best.)
- 1/2
teaspoon ground cumin
- 1/2
teaspoon crumbled, dried mint
- 1/2
teaspoon crumbled, dried oregano
- 2 teaspoons
red pepper paste (Sun-dried red pepper paste from Turkey is
ideal.)
- 2 teaspoon
kosher salt
Knead meat
with spices in a KitchenAid mixer, using the paddle attachment
until creamy. The meat will break down and become fluffy (This
keeps it together on the skewer.). It takes about 5 minutes on
medium speed. Add egg white and pistachios, and continue to mix
until incorporated. Form into eight 4 ounce patties and roll into
long thin sausage-like shape. Skewer and grill. Serve with pita
bread, yogurt, chopped fresh tomatoes, and fresh
mint. |
|
........................................................................................ |
|
|
........................................................................................ |
|
StarChefs . . . If you like food. A lot.
|
