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January 18, 2004
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 Cynthia's Corner: Warm Up with Soups and Stews!As I was going through some old cookbooks a few weeks ago, I came across a soup recipe that sounded good, and yes, perfect for this weather. What else would you think about a soup called "Storm Soup"? Right about now, I would like to be on a desert island -- make that a WARM desert island. As I sit here, hugging my cup of black raspberry herbal tea, I cannot help but shiver. Boy, do I hate being cold! Cold weather seems to bring back some rather frigid memories... But then, cold weather also brings back some wonderful memories. It reminds me of special types of foods: stews, soups and heavier meals that stick to your ribs and all the cold portions of one's body. For the rest of the story and nine recipes, click here Rest of the Story |
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Sweeps and Giveaways at Chef2Chef this Month What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory. 8 pairs valued at $97 each will be given away at the end of this month. Register to WIN Here Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Subscribe HereYou can get a FREE Food and Wine Apron with your paid subscription of only $19.95. That's a 37% discount from the cover price and the apron is beautiful. CLICK HERE Register to win a copy of the Chef of the Month, Silvia Bianco's cookbook, Simply Saute. A must have for your cookbook collection Register to WIN here Last Month's Winners: Chef Revival Sweeps Winners were: Debbie Griffith, Steven Crane, Richard Toth, Robert Ives, Todd Lorenz, William Gilbert, Kitty Ramsey, Jan Carter and Susan Buda The Herb Farm Cookbook Winners were: Kevin Knox, Curtiss Cook and Shannon Cole SalsaKiss.com Sweeps Winner was Heather Mortensen |
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| Pan Roasted Potatoes Ingredients: 2 large Idaho Russet potatoes, peeled and thinly sliced 1/2 stick unsalted butter Salt and Pepper 1/4 cup freshly grated Parmesan Cheese 2 tbs. Chives, chopped 1 tbsp. parsley, chopped Procedure: Preheat your oven to 450 degrees. You’ll need a 9-inch cast iron pan or saute pan that has an ovenproof handle. Melt 1 tbsp. of the butter in the pan. Remove from stove. Line the bottom of the pan with sliced potatoes, slightly overlapping them. Melt the remaining butter in your microwave. Lightly season the potatoes with salt and pepper, then a sprinkle of Parmesan, chives and parsley. Drizzle with a touch of the melted butter and repeat these steps until you’ve used up your potatoes, about five layers. Cover the skillet with foil and place in your oven for 25 minutes. Remove foil and continue cooking for about 25-30 more minutes. Test for tenderness with a fork and remove from oven if done. To serve, place a dish over the pan and invert the pan. You’ll have a beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped parsley and serve. |
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