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Chef2Chef Recipe Club - Volume 4 Issue 98 - May 14, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Today we are featuring a Personal Chef from my home state of New Hampshire. She's gonna be great! If you are looking to become a Personal Chef look no further! The Personal Chefs Network has custom tailored an educational program, The Making of a Personal Chef, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development. http://www.personalchefsnetwork.com -------------------------------------------------- Chef Janet Wilson from New Hampshire Chef Janet is the chef and owner of Ambrosia Personal Chef Service located in Salem NH and serving the surrounding communities of Southern NH and Northern MA. Janet came to the Personal Chef industry along the same type of winding path that others at PCN have followed. She was raised in a family of strong, creative women including her mother, grandmothers, aunts, and several extended "family" members. She was doubly blessed by having a Dad who, having only daughters, instilled in them from an early age that they could do anything that their hearts could dream of, (as long as they went to college first!). Janet graduated from Long Island University in 1985 with a Bachelor's Degree in Marine Biology with a minor in Secondary Education. Janet enthusiastically dove into her first career as a teacher of high school sciences. She spent 14 years working with students from 6th through 12th grades, in Massachusetts and New Hampshire. Along the way she dabbled in the travel industry, and the hospitality industry. Her parents purchased a Bed and Breakfast Inn and Restaurant in the 80's and the entire family became immersed in all aspects of Hospitality. Going home to visit now meant calling ahead to see if there was a room available. Once you were ho! me, helping with meals, room cleaning, gardening, serving, and cheffing were simply part of the visit - if it needed to be done, Janet learned how to do it. When Janet met and married her husband, Dan, she began to put her entertaining skills to work on friends and family. Janet found that she had a real knack for planning, organizing and preparing a wonderful party, be it large or small. She would often look for an excuse to fill their home with the joyful sounds of friends and family, whether it was a holiday, birthday, or no occasion at all. Three years ago Janet realized that as much as she truly love education, and felt that she was born to teach, there were other things she needed to accomplish for herself. Janet began to search for her next career. She had a lot of starts and stops before discovering the career of Personal Chef in an article on MSN.com just two years ago. Janet did her research, but knew from the beginning that this felt right. Janet contacted PCN, receiv! ed her materials in June 2001, and today she is an experienced PC, getting her business off the ground, and making a new name for herself in her community. Janet proudly offers a wide variety of services to her clients including an array of Complete Dinner Packages, Grilling Packages, Premium Fresh Dinner Service, Grocery Replenishment Services, Pantry Organization Services, Dinner Party Services, Murder Mystery Dinner Parties, Tea Parties, Bridal Brunch/Breakfast Service, In-Home Baking Services, and In-Home Cooking Lessons. Janet works hard to live by the Golden Rule, and constantly strives for impeccable personalized service. Janet has worked very hard with marketing, and is always working on at least one new marketing concept. She has participated in a Rotary Club Wine Tasting Events, in the local Chamber "Taste of Greater Salem" event, hosted a Chamber Business After Hours networking evening, and donated gift certificates to the Big Brothers, Big Sisters Auction, and other special fundraisers. She has made several public appearances including speaking at local Rotary Club meetings, regular appearances on WMUR-TV Channel 9 out of Manchester, NH, and teaching Adult Enrichment classes at her local High School. Janet has recently created an informational Client Newsletter, and is finalizing scripts for her own local cable T.V. program. She is VERY excited about this one! Janet's new career has allowed her to get out there and show the world what she's got, while helping lots of busy people to relax and enjoy themselves and eat healthy, lovingly created meals. The support of her husband, family, friends, and PCN has allowed her to explore her creative and culinary talents as she grows her PC business. Ambrosia Personal Chef Service 603-898-7330 www.ambrosia-pcs.com -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE for your PC. The easy way to organize your recipes, create shopping lists, cookbooks and create recipe web pages. It doesn't get any easier, Simple as 1-2-3! Click on website---->>>http://www.mealmaster.com -------------------------------------------------- Chef Janet's Low-Fat Meatloaf Serving Size: 6 Ingredients: 3/4 pound ground turkey 3/4 pound lean ground beef 1 1/2 medium onion -- finely chopped 1/2 cup fresh breadcrumbs 1 tablespoon tomato puree 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon ground nutmeg 1/4 teaspoon Worcestershire sauce 2 egg white 2 cloves garlic - pressed Procedure: Heat oven to 375*F. Spray loaf pan with nonstick cooking spray. Mix all ingredients using a wooden spoon. Do not squeeze meat. (I usually chop onion with food processor, and make breadcrumbs in processor or blender). Pack evenly in pan. Turn out onto a foil or parchment lined baking sheet. Bake about one hour until no longer pink in center and meat thermometer registers 155*F. Cool before slicing. -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 " Remember, Memorial Day is next week and BBQ season is now upon us. You can try something new this year. It would be unique to have some grilled bourbon chicken." Dave's Product Review: I've ordered their product four times. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The last time, we made a full batch and froze it in small portions, now we can have Bourbon Chicken like the mall at home whenever we want. -------------------------------------------------- Spinach Mashed Potatoes Serving Size: 6 Ingredients: 6 medium baking potatoes -- peeled and quartered 2 teaspoons salt 4 ounces cream cheese 4 tablespoons butter 1/4 cup milk 1 package frozen chopped spinach -- thawed and squeezed dry Salt and pepper -- to taste Procedure: Place peeled, quartered potatoes in a large saucepan. Cover with cool water and add salt. Bring to a boil over high heat. Turn down to medium-high heat and cook until tender, about 20 minutes. Drain potatoes well and return to saucepan. Mash potatoes with hand masher. Add the cream cheese, butter, milk and whip with an electric mixer until smooth. Stir in spinach, salt and pepper. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François Cookbook http://topchefs.chef2chef.net/recipes-2/haeringer/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival has launched a new pattern for its line of quality chef clothing. It's called the Green Fish pattern. This month you could win one of 5 sets of Chef pants, an apron and PB hat. Visit them at Booth 1268 at the NRA Show. Register to Win this cool new Green Fish set! http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Glazed Carrots with Walnuts By Chef Janet Ingredients: 6 cups carrot -- peeled and sliced diagonally 1/4 cup unsalted butter 1 cup chicken broth 3 tablespoons sugar 1/2 cup walnut -- chopped Salt and pepper -- to taste Procedure: In a wide sauté pan over high heat, combine the butter, carrots, broth and sugar. Bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the carrots are tender and the pan juices are reduced to a syrupy glaze, about 8 to 10 minutes. Stir in the walnuts, salt and pepper and serve immediately -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |