| Click Here to read this letter in your Browser. If you received this newsletter in error Unsubscribe Here |
| Home | Recipes | Market Place | Forums | Schools | Foodservice | Jobs | Map |
March 7, 2004
Click Here for our past issues. |  Athens Foods |
 |
 What is the IACP? Chef2Chef is proud to be a Business Member of the IACP. What is the IACP? The initials stand for the International Association of Culinary Professionals. The IACP is a not-for-profit professional association which provides continuing education and development for its members who are engaged in the areas of culinary education, communication, or in the preparation of food and drink. The Worldwide membership of nearly 4000 encompasses over 35 countries and is literally a "Who's Who" of the food world. This diversity not only offers unique insight into the worls'd cuisines, but provides excellent networking opportunities. IACP's vision is to be a worldwide forum for the lively development and exchange of information, knowledge, and inspiration within the professional food community. For more about this fine organization, please CLICK HERE |
Win an 8 inch Renaissance Series Chef Knife from Chef Revival! 8 lucky winners will receive an 8 inch Renaissance Series Chef Knife on March 31st. Each knife is valued at $84.99 and are only available at Chef Revival. Register to WIN |  |
Sponsored by  |
| The Overlooked Brussels Sprout Most people don't even spell them properly! Many people, including my own kids, turn their nose up at these tasty "little cabbages". It's true that if overcooked the are soggy, bitter or totally flavorless and have the olive color of canned peas. But if cooked correctly, they have a wonderful crisp texture and a nutty flavor that is addictive. To prepare them is simple. Trim the bottom of the stem end and remove any loose or discolored leaves. I look for brussels sprouts that are a little over 1 inch in diameter. They seem to be very tender at that size. Boiling can leach the flavor out of them, so I prefer to steam them for 8 - 10 minutes and serve with a drizzle of melted butter and a sprinkle of sea salt. Around the holiday season, which is the best time of year to buy them, I'll even braise them in some heavy cream, a bit of chicken or vegetable stock, some whole butter and salt, pepper and a pinch of nutmeg. Amazing! I mentioned earlier that they have a nutty flavor, it's true and that can be brought out even better by incorporating some nuts into your recipe. Pam found this recipe on the Internet with no one's name on it. We've enjoyed it a few times. If this is your recipe, let us know and we'll give you credit and ask you for more! Hazelnut and Bacon Brussels Sprouts Ingredients: ½ lb. Brussels Sprouts 1/4 cup hazelnuts 3 tbsp. butter 2 slices bacon Sea Salt and Pepper Preparation: Trim and clean the sprouts, removing any yellow leaves and slice stem to top about ¼ inch thick. Chop nuts in a food processor to a medium texture. Melt a tbsp. of the butter and sauté the nuts for about 5 minutes to brown and bring out the flavor. Remove the nuts to a clean cool plate and set aside. Cook 2 pieces of bacon until crisp. Set aside. Melt 2 tbsp. of butter and sauté the sliced sprouts over medium heat for 7-8 minutes until they brown lightly. Add the nuts and bacon and heat through. Season and Serve. |
Sponsored by  |
Bandana Bandito Wins Prestigious Taste Test Bandana Bandito's Picante Sauce came out tops in January's Epicurious Taste Test, winning the prestigious 4-forks "Beyond Compare" rating, and beating Pace and Newman's Own. Click here to try our winner in a Mexican Manicotti Enchilada recipe. Try our wide variety of gourmet salsas, sauces and condiments - and more Bandana Bandito recipes here or call 800.880.5938. |
Sponsored by  |
| Recipe Club: Savory Vegetable Side Dishes by Chef Paul Silva They are the Carl Reiner to the Mel Brooks, the Ed McMahon to the Johnny Carson and the Pinky to the Brain. They are side dishes – never starring on the plate, but playing second fiddle and supporting the main item - an afterthought, at best. At least that’s how some people see them. I don’t! When composing menus, I find that the sides are what really pique my interest, and can turn a good dish into a great dish. The same can be done at home, and without long complicated recipes. I want to focus solely on vegetables this week. Vegetables are, to me, the most exciting foods to work with. Your creativity knows no bounds with vegetables, and like a cut of beef that has been aged properly, a vegetable picked when it needs to be, at the peak of freshness, needs little fussing with to highlight the true flavours. The recipes that follow reflect that philosophy. Now put those frozen packages and boil-in-a-bag items away, let’s hit the market and start cooking! (Note: these recipes are also friendly to those low-carbohydrate diets that are popular these days) Date: March 8 - 12, 2004 Guest Host: Chef Paul Silva Theme: Savory Vegetable Side Dishes
receiving these recipes on Monday! Click Here |
"Crisco Cooks" Newsletter In every issue, we'll bring you delicious recipes, savvy cooking tips, and news of exciting promotions. Plus, we've updated our format to reflect the busy life you lead. Now, you can receive shorter weekly emails, each with a featured recipe and a glimpse of our featured article. Of course, you can also still choose to receive just one monthly email. Sign Up Here |  Crisco. We Cook! |
| February Sweeps and Giveaway Winners Chef Revival gave away 8 pairs of Executive Chef Clogs to the following Winners: Nicole Sevy, Dan Kucera, David Cain, Adam Ezzell, Gian Stagnaro, John O'Donnell, Layne McCollum and Michael Morrison. Congratulations from Chef Revival! Ginger Maddox won Silvia Bianco's cookbook, Simply Saute. |
| Sponsored by Athens Foods |
| Baklava Cheesecake Ingredients 1 12 ounce package sugar cookies, crumbled fine 1/2 cup butter, softened 4 8 ounce packages cream cheese, softened 1 cup granulated sugar 1/4 cup fresh lemon juice 1 teaspoon vanilla 4 large eggs 1 cup chopped walnuts 1/4 cup granulated sugar 1/2 cup butter, cubed 1/2 teaspoon cinnamon 10 sheets Athens or Apollo fillo dough 1/3 cup butter 1/2 cup light corn syrup, heated Preparation: To prepare crust, combine cookie crumbs and butter with fork. Press crumbs on bottom and up sides of 9” spring-form pan. To prepare cheesecake, in large bowl, beat cream cheese and sugar on high speed about 10 minutes until fluffy. Add lemon juice, vanilla and eggs one at a time. Beat until smooth. Pour into prepared springform pan. To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl and mix until crumbly. Cut fillo sheets into 9” rounds. Layer and butter 5 sheets and set on cheesecake filling. Sprinkle with walnut mixture. Layer and butter another 5 sheets, lightly score into 10 equal sections without cutting all the way to center or outer edge. Place on top of cheesecake. Bake in preheated 325° F oven for 1-1/2 hours or until golden brown. Spoon warm corn syrup over cheesecake while still warm. Cool to room temperature. Refrigerate for 6 to 12 hours before slicing. Serves 10 Recipe by Athens Foods |
 Welcome to Natalie MacLean's Wine Corner!Our new friend Natalie MacLean who was recently named the World’s Best Drink Writer, offers a FREE wine e-newsletter with wine picks, articles and humor at www.nataliemaclean.com Over the next couple of months, she will host a series of informative wine articles for the Chef2Chef Sunday Culinary Times audience. Today, let's talk about awkward wine moments . Bottled Blunders My friends know that I write about wine for a living; and over the years, they've sought my counsel as earnestly as they'd a physician friend for advice about their ailments. So from one who has been thrust into the role of a vinous Agony Aunt, here are some solutions that might get you through your next battle over the bottle—and avoid horrifying the wine snob who may be lurking in the group. The situation: Your friends explain to you that shaking the champagne before opening it increases the number of bubbles. To your horror, they start shaking the bottle like Formula One winners. You have nightmare visions of the cork ricocheting off the antique mirror and splintering the china cabinet before lodging in the soufflé. The solution: Gently but firmly bring the motion to a halt by resting your hand on theirs, and talking in the low, soothing voice used by hostage negotiators. Calm them with distracting physics trivia—such as the fact that the air pressure of champagne is three times that of your car tires, and shouldn't be toyed with. Should technical explanations fail, you can always resort to equally bizarre logic: tell them the bubbles are so delicate that they burst when shaken, leaving the wine flat. For more entertaining Situations and Solutions, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
