Reading this on a mobile device? Try our optimized mobile version here: http://r.smartbrief.com/resp/nreghMrCCBvDeFBujy

December 10, 2008 Sign up Forward Archive Advertise Read more at SmartBrief.com       Today's Special    Plunging lobster prices inspire indulgent recipes Lobster prices are about a third lower than they were last year at this time, making them a relatively affordable indulgence. An opulent dish such as lobster with herbed egg noodles, sherry and salmon caviar is one way to enjoy the bounty. NYTimes.com (12/9) Today's Special: Mushroom Tamales recipe The recipe of the week comes from Chef Hugo Ortega of Hugo's restaurant in Houston. His Mushroom Tamales dish showcases how mushrooms' earthy, meaty, satisfying and versatile flavor profile complements any Latin dish. Click here to download the free recipe.   Culinary News  Pesto-chango When summer ends and fresh basil stops growing, pesto can be made with arugula mixed with Italian parsley and spinach. Other herbs that come alive in the winter months are caraway thyme, Italian oregano and winter savory. The Sacramento Bee (Calif.) (free registration) (12/10) Persimmon pudding has layers of flavors A recipe for persimmon pudding has two layers, creating interesting contrasts in color and flavor. One layer is dark brown, and the other, made with baking powder instead of baking soda, is lighter, with a fruitier aroma. NYTimes.com (12/9) Cardoons are hard to find but worth the effort Cardoons look like celery but taste like artichokes. They are delicious fried, or in a sformati made with eggs, milk and bread crumbs. The Oregonian (Portland) (12/9) Mark Bittman shares his butter-cookie secrets Mark Bittman refines a classic butter-cookie recipe so that all the mixing takes place in a food processor. He replaces some of the flour with cornstarch, which keeps the cookies from getting tough and adds a silken quality. NYTimes.com/Bitten blog (12/9) Alice Waters wants to be in Obama's "kitchen cabinet" Alice Waters of Chez Panisse is offering her services as an informal "kitchen cabinet" to President-elect Barack Obama, and wants him to create a sustainable, organic kitchen garden at the White House. "You have a unique opportunity to set the tone for the changes we need to make in the way our country feeds itself," she wrote to Obama. San Francisco Chronicle (12/10)   The Healthy Kitchen  Vegan cookies don't leave out flavor Vegan baker Hareg Messert says her cookies taste clearly of chocolate, ginger or pecans because they are made without butter. The former Ritz-Carlton pastry chef opened Chez Hareg bakery in Washington, D.C., about a year and a half ago and is selling her cookies to cafes and a few area stores. The Washington Post (12/10)   Beverage News  "World's best eggnog" uses whipped egg whites This chef's recipe for eggnog takes about 10 minutes to prepare and tastes nothing like store-bought versions. It calls for raw eggs, cream, milk, good dark rum and fresh-grated nutmeg. SeattlePI.com (12/9)   A Side of Business  Recession is swallowing up restaurant jobs The restaurant industry is experiencing its longest period of job losses on record, shedding jobs for five straight months through November. Many chains are shutting locations, and independent restaurants are going out of business, as customers eat out less and prices for ingredients rise. The Wall Street Journal (free content) (12/10)   Worlds of Flavor  A treat that's here today, gone tamale In San Antonio, hundreds of thousands of holiday tamales are sold each year. Families without a grandmother to pass the tamale torch, or the time to make their own, can buy handmade tamales that are sold door to door. Recipe included. The Christian Science Monitor (12/10)   Temperature Check  Reader poll: How do you find new or updated recipes? Get the real-time results. Curriculum Designer The Culinary Insttitute of America Hyde Park, NY Executive Chef The Greenbriar Inn Boulder, Colorado   CIA ProChef Offerings  Chef Sara Moulton shares experiences in podcast Meet Sara Moulton, CIA alumna and one of the first stars of the Food Network. In a podcast brought to you by the CIA, Sara shares details of her exciting 30-year career. Sara's TV profession began behind the scenes of a Julia Child show. She then hosted "Cooking Live" and "Sara's Secrets" on the Food Network for 10 years. Her new show, "Sara's Weeknight Meals," airs on PBS. Sara also is food editor for ABC's "Good Morning America" and executive chef of Gourmet magazine. Download Sara's interview. Learn more about CIA ProChef -> Overview  |  Programs  |  Conferences  |  Training  |  Solutions   Food for thought  Too often travel, instead of broadening the mind, merely lengthens the conversation." --Elizabeth Drew, journalist and author       Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy Advertise Associate Publisher, Food Service:  Chris Warne (212) 450-7970 Download Media Kit Job Board:  Celia Rothschild (202) 470-1159   Read more at SmartBrief.com A powerful website for SmartBrief readers including: Industry Home Readers' Choice Search Archive Who's Hiring? Grab our News Widget Get this RSS Feed Publish your Press Release       Recent ProChef SmartBrief Issues: Tuesday, December 09, 2008 Monday, December 08, 2008 Friday, December 05, 2008 Thursday, December 04, 2008 Wednesday, December 03, 2008     Lead Editor:  Rebecca Pollack       Mailing Address: SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005     © 1999-2011 SmartBrief, Inc.® Legal Information