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Table of Contents
April 2003 Newsletter

	Chef of the Month, Todd English
	Cynthia's Corner: Artichokes and Asparagus seem to mean Spring...
	Celebrity Chef Cookbook Winners!
	GURU Treasure Hunt! Strike Gold!
	April is Artichoke Month and a Recipe
	Recent News from the News Desk
	Visit the new vendors in our Market Place
	Two great spring recipes from Cynthia's Corner

Our Last Newsletter
Access our last issue HERE

	ASK the Culinary GURU!
	A word or two about Cholesterol
	Site of the Month, Restaurant.org
	Need to Buy or Sell a Restaurant or Bar?
	Recent News from the News Desk
	The Market Place
	Chef2Chef Internet Access!
	Recipe: Herb Roasted Chicken

Cynthia's Corner: Artichokes and Asparagus seem to mean Spring...

I am more than ready for Spring to show up. We had a couple days of warm weather-teasing last week, reaching into the low 70's. But any hopes we had of continuing that way were completely dashed by the weekend, with snow once again covering everything.

It was a slight shock to see my sunshine-yellow forsythia frosted white. My poor hyacinths and daffodils were bending under the heavy blanket. This morning, I watched as we experienced two snow squalls - there is no other word for the sudden fierce attack. But as the morning goes on, I am gratified to see the temperature creeping up, almost as though it is afraid to do so. But 50 degrees is not bad - it is not what I want, but it beats 29...

My flower and seed catalogs have well worn pages by now. I look out the windows, and see several projects for my "honeydew" list...you know what that is, don't you? It's when a woman turns to her husband and says, honey, do this...and honey, you need to do that... and somewhere along the line, things do get done. For the rest of the story Click Here

Register to WIN
a Survivor Kit
 ChefRevival.com

Culinary Glossary
International Terms
Nutrition Information
Tips and Formulas

Articles Online: 895 Beverage Articles, 2,214Cooking & Baking Articles, 287 Articles on Equivalencies, 2,105 Terms in 17 Languages, 639 on Foodservice & Hospitality, 181 Articles on Food Substitution, 197 Tips on Cooking & Storing of Food, 114  Articles on Mushrooms, 6,039 USDA Nutritional Database records.

Celebrity Chef Cookbook Winners!

Helen Hudson won March "Chef of the Month" Ming Tsai's autographed cookbook, Blue Ginger, East Meets West Cooking.

This month, three lucky winners will win a copy of celebrity chef Todd English's cookbook, Olives Table. Click here to register:

April is Artichoke Month

Castroville, CA ... With conditions over the winter almost perfect for the best yet spring crop of artichokes, growers are poised for a harvest which should peak in mid April, just in time for Easter. Generally, a dry winter will produce a heavy crop of plump artichokes and this winter was just over the line toward the dry side. Quality is excellent and sizing will be on the big side at the beginning of the peak.

"April is Artichoke Month this year with May a close second," says Pat Hopper, manager for the California Artichoke Advisory Board. "The Artichoke Gods have been kind this year and we are going to see excellent supplies of larger sized artichokes through April and medium to smaller sizes mid April through May. We expect quality to be at the top of the scale, with plump petals and heavy bottoms, perfect for dipping and spring grilling."

Basic Artichoke Preparation for 4 Large California Artichokes

Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. For three exciting Party Dip Recipes, go to the Recipe Page at http://www.artichokes.org

Support our Vendors in the Market Place

MaineGoodies.com

Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. MaineGoodies.com

Montana-Now.com

Join us and our licensed chef on docile and trailwise horses as we ride through the Montana's beautiful Bob Marshall Wilderness. Enjoy five star dining and five star scenery on the trip of a lifetime. Visit our website for sample menus and more information.

Culinaryhost.com offers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support!

Put your website in the hands of experts in your industry! Host with the best, Culinaryhost.com! For more information please visit http://www.culinaryhost.com!

Tupperware

My Tupperware is used for storing/freezing your meals, they go from the refrigerator right to the microwave or straight to the table. We have a wide assortment of products geared for your kitchen, you can set a beautiful table with our great Spring colors. You can get your pantry or cupboards in order with our modularmates, great improvement for organizing. Baking products for all your baking needs. My site is also bilingual, "Si hablo Espanol. Tupperware

BulkFoods.com

Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free Shipping on all orders in the continental US! http://www.bulkfoods.com

Cedars Foods

You want a home meal replacement that not only taste great but is easy and quick to prepare. Just open one of Cedar's Delicious Hommus Flavors and Serve. Enjoy the Sensational Creamy texture of Cedar's Hommus and the incredible taste of Cedar's Mixed Olive Bruschetta for dinner or just a snack.

For a European Twist, try Cedar's Mouthwatering European Specialty Fruits, grown in the heart warming Mediterranean Sun and delicately picked. Cedar's European Fruits have very little sugar added and are preservative free! Eat them right out of the jar or create a Mediterranean masterpiece for your guest.

Wrap it up, Roll it up with Cedar's Mountain Rollup Breads made fresh daily with the purest ingredients, using StoneGround Whole Wheat Flour and Unbleached Unbromated Flour. Say goodbye to bulky rolls and buns.

Judged America's Best Hommus by Professional Chefs of the American Tasting Institute 2001 - 2002 - 2003 Click Here

Grimaud Farms

Grimaud Farms, specializing in Muscovy, the finest duck, American Foie Gras and the freshest superior guinea fowl available. Visit their site to find out more about these and all of their other products. You'll find great recipes, a "Where to Buy" page, and see what the "Top Chefs" have to say about Grimaud products. GrimaudFarms.com

PersonalChefsNetwork.com

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.

Culinary Art for your Home or Restaurant

 

Over 3,000 Culinary Prints and Posters now available in the Chef2Chef.net Library! Transform affordable prints into works of art with our custom frames.

Branding Through Design
Farmers' Market, Madison, WI
Culinaryhost.com Website Hosting Deals
Personal Chefs Network 3rd Annual Conv.
Recipe Contest for Students and Pros
Oregonwines.com Tasting Notes
Why Yes, I speak Blue Print!
Master Chefs Pass The Test

Free Subscription to Food Arts Magazine



The Magazine for the Foodservice and Hospitality Industry. U.S. residents only Click Here

Today's Recipes From Cynthia's Corner:

Asparagus With Toasted Nuts and Balsamic Vinaigrette

Serves 4.

Ingredients:

2 lb. fresh asparagus |
1/4 c. unsalted butter
1/4 c. olive oil
3/4 c. toasted slivered almonds or pine nuts
1/3 c. balsamic vinegar or to taste
salt and freshly ground pepper to taste

Procedure:

Trim asparagus stalks to the same length. Bring about 2" salted water to boil in a large frying pan; lay the asparagus in the pan and cook, uncovered, until tender-crisp (3 -5 minutes). Remove asparagus and plunge it into cold water, then drain and pat dry. Let cool to room temperature or follow vinaigrette instructions and serve at once.

To prepare vinaigrette, heat butter and oil in a large sauté pan. Add the nuts and stir until hot. Add balsamic vinegar and when bubbly pour over the asparagus. Season with salt and pepper and serve.

Veal Oscar/Oskar is simply veal sautéed, then topped with lump crab meat and Bernaise sauce(recipe follows). Steamed asparagus can be used either as a garnish or you can put it on top of the crab before drizzling the Bernaise on top.

However, I have had this dish made with a grilled yellow tuna steak at Monterey Bay Restaurant, Mt. Washington, across from Pittsburgh...awesome!!! This recipe is the best Bernaise recipe, I think...

Bernaise Sauce
(James Beard American Cookery)

1/2 c. white wine
1 T. finely chopped shallots or scallions
1 or 2 tsp. chopped fresh tarragon
3 or 4 egg yolks
1/2 tsp. salt
1/2 c. butter

Combine wine, shallots and tarragon. Cook until it is reduced to a mere glaze.

Combine the glaze with the eggs and salt in blender or food processor. Heat butter till bubbling hot. Pulse processor to mix ingredients and then turn on again and gradually pour in melted butter in steady stream until sauce thickens. Additional chopped tarragon and parsley may be added.

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