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March 14, 2004
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 Site of the Week, ItalianChef.comThe Italian Chef.com is a web site dedicated to the art of fine Italian cooking. Of course you'll find great Italian recipes, but there are Restaurant Reviews, Recommended Cookbooks, Wine Reviews, Kitchen Tools, and a free newsletter. If you are looking for real Italian recipes, your hunt is over. This week we "Tip Our Toques" to Italianchef.com |
 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 |
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| Fish Tips and More! Purchasing is all about QUALITY. Only buy seafood from reputable, commercial sources. The word "fresh" refers to seafood that has never been frozen. That is not to infer that "frozen" is bad. Frozen seafood can be superior in quality to some fresh seafood products, so base your buy on quality. Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills. Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell. Fillets and steaks should be the same and have a fresh-cut, moist appearance with no browning or dryness around the edges. Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case of your market -there could be cross-contamination. Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel. Cold equals Quality! Click Here to go to our Seafood and Fish Recipe Guide |
 Food Arts MagazineEvery issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy |
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| Recipe Club: Chef June Jacobs, C.C.P. presents Spring Recipes We're all looking for easy dishes to prepare for everyday dinners, but we want them to taste and look as good as "company dinner." These recipes are presented with that idea in mind. Easy and delicious, made with (mostly) ingredients you'll already have on hand, even your mother-in-law wouldn't be able to find fault with dinner if she "happened" to drop in. Date: March 15 – 19,
receiving these recipes on Monday! Click Here |
 Truestar Health 1,000's of healthy and delicious low-carb meal plans are available to tempt your taste buds! Meals have been designed to fit in all diets and lifestyles including optimal wellness plans, weight loss plans, allergy-free (dairy-free, nut-free, wheat-free) and vegetarian plans (pesco, vegan, and lacto-ovo) Each plan is designed specifically for you based on your age, height, weight loss goals, activity level and sex. CLICK HERE |
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| Classic Blueberry Muffins Makes 1 dozen Ingredients: CRISCO® No-Stick Cooking Spray 2 cups all-purpose flour 2/3 cups sugar 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup milk 1/2 cup CRISCO Oil 2 eggs 1 cup fresh blueberries (if using frozen, see note) 1/4 cup coarse sugar, optional Preparation Preheat oven to 400 degrees. Spray a standard 12-muffin tin with CRISCO No-Stick Cooking Spray. Set aside. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk the milk, CRISCO Oil and eggs until smooth. Add the dry ingredients and mix until just blended— do not over mix. Add the blueberries and stir just until evenly blended. Spoon batter into the prepared tins. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Sprinkle muffins with coarse sugar (optional). Cool in tins on a baking rack for 5 minutes then remove. Note: If using frozen blueberries DO NOT THAW. Recipe by Crisco.com |
 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 Wine Snobs! Wine Snobs? In the vestibule of my home, the other dinner guests sweep past Sebastian as he clutches his bottle of wine like a talisman to ward off evil spirits—their wines. I have to coax him to join the group in the dining room by telling him about my antique corkscrew. While he's distracted with its mechanics, I whisk his bottle into the kitchen to decant it. Later, as we sit down to dinner, he sniffs suspiciously at my stemware, holding it up to the light to check for spots. Then he clears his palate with several conversation-silencing throat noises while ceremoniously breaking the bread. Sebastian is a wine connoisseur by conviction, a snob by reputation. We all know a wine snob, but mon Dieu, we'd never admit to being one. It's more fashionably correct to be a champion for wine democracy, waving the banner of "all you need to know about wine is what you like." Threats to snobbery close in on all sides, from books such as Wine for Dummies to wine scores that skip the tedious nuances of aroma and palate. For the rest of the story and "How to Spot a Wind Snob", CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
