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The Dishrag<<
StarChefs Newsletter January 30, 2003 - Issue 49
IN THIS ISSUE
1. Love Lures: Luscious Valentine's Recipes 2. Love Potions No. 4: Drink Ideas to Bewitch Your Lover 3. Chef Michael Schlow 4. Sweet Spot: Pastry Chef Jean-Francois Bonnet 5. StarChefs Culinary JobFinder's Top Five Jobs 6. StarChefs Did You Know? 7. Signature Wine Clubs 8. A Romantic Breakfast Treat
............................................................................... 1. Love Lures: Luscious Valentine's Recipes
Fuel your love's passion with these aphrodisiac recipes from seven hot Miami chefs. http://click.email-publisher.com/maaaOf8aaVG4Ybc4BZ7b/
............................................................................... 2. Love Potions No. 4: Drink Ideas to Bewitch Your Lover
Liberate your inner Cupid or Aphrodite with these tempting cocktails. http://click.email-publisher.com/maaaOf8aaVG4Zbc4BZ7b/
............................................................................... 3. Chef Michael Schlow
New York flair and New England ingredients are his equation for success. StarChefs introduces Michael Schlow of Café Louis, Radius, and Via Matta in Boston. http://click.email-publisher.com/maaaOf8aaVG41bc4BZ7b/
............................................................................... 4. Sweet Spot: Pastry Chef Jean-Francois Bonnet
StarChefs' January featured Pastry Chef, Jean-Francois Bonnet of Atelier in New York, brings artistry and flavor to ice-cream sandwiches. It's ok for adults to indulge with this school-lunch favorite. http://click.email-publisher.com/maaaOf8aaVG42bc4BZ7b/
............................................................................... 5. StarChefs Culinary JobFinder's Top Five Jobs
A world of creativity awaits you. Grand Florida hotel seeks Pastry Cooks. http://click.email-publisher.com/maaaOf8aaVG43bc4BZ7b/
Conduct our house. Forthcoming NYC Asian looking for Dining Room Manager. http://click.email-publisher.com/maaaOf8aaVG44bc4BZ7b/
Our bay is your oyster. Cape Cod seafood restaurant looking for summer Line Cooks. http://click.email-publisher.com/maaaOf8aaVG45bc4BZ7b/
Our city provides daily adventures. Universal Citywalk seeks experienced Assistant Unit Manager. http://click.email-publisher.com/maaaOf8aaVG46bc4BZ7b/
Live in paradise, bake up a storm. Club Med resort needs talented Baker. http://click.email-publisher.com/maaaOf8aaVG47bc4BZ7b/
............................................................................... 6. StarChefs Did You Know?
Sun, fun, wine and food await you at the second annual South Beach Wine & Food Festival which takes place in the heart of Miami's South Beach Friday, February 28, through Sunday, March 2, 2003. Surprise your Valentine with this spectacular treat! http://click.email-publisher.com/maaaOf8aaVG48bc4BZ7b/
............................................................................... 7. Signature Wine Clubs
Join StarChefs Signature Wine Clubs and each month get two hand-selected "mystery" wines from anywhere in the world. Each featured wine selection comes with an informative dossier and recipe suggestions from celebrity chefs. Now, you can explore the global flavors of wine without leaving home.
http://click.email-publisher.com/maaaOf8aaVG7ybc4BZ7b/
............................................................................... 8. A Romantic Breakfast Treat
Wake your partner with the seductive scent of this simple recipe.
Ricotta-Cottage Cheese Pancakes From Breakfast in Bed by Jesse Ziff Cool, HarperCollins, 1997 Adapted by StarChefs
Yield: 2-4 servings
Ingredients: 1 cup unbleached white flour 1 Tablespoon sugar 1/2 teaspoon salt 1 teaspoon baking powder 4 eggs 1 cup ricotta cheese 1 cup small curd cottage cheese 3/4 cup milk 1 teaspoon vanilla extract Vegetable oil
To prepare pancakes: In a medium bowl, combine the flour, sugar, salt, and baking powder. In another bowl, beat the eggs with the ricotta, cottage cheese, milk, and vanilla. Gradually add the wet ingredients to the dry, stirring just until blended. Do not overmix.
Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 250 degrees. Drop the batter onto the hot pan by heaping Tablespoonfuls. When the pancakes are bubbly on top and nicely browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.
Serving suggestions: Top pancakes with fresh fruit, dried fruit, or fruit compote.
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