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 21, 2004
Click Here for our past issues. |  Fabulous Fillo! |
Sponsored by  |
 Chef of the Month, Mario Batali  Mario Batali believes that olive oil is as precious as gold, that shorts are acceptable attire for every season, and that food, like most things, is best when left to its own simple beauty. To that end, Mario creates simple magic night after night in Manhattan’s West Village and Theater District, dividing his time between his many Italian hotspots, the flagship of which is Babbo Ristorante e Enoteca, an upscale dining room where Batali has seamlessly combined traditional principles with intelligent culinary adventure since June 1998.For the rest of the story, a chance to win one of his cookbooks and some very tasty recipes, CLICK HERE |
|
|
Sponsored by  |
Welcome to Simply Saffron. Saffron is the dried stigmas of the flower ‘crocus sativus Linnaeus’. Its vibrant colour and beautiful aroma provides the perfect complement to all cuisines. Simply Saffron specializes in the sale of Sargol saffron, the finest and purest saffron in the world. If you are interested in acquiring any other specie of saffron then please contact us and we will endeavour to help you. Click Here for the world's finest saffron. |
| Recipe Club: Chef Cathy's America's Best Kitchens Date: March 22 – 26, 2004 Guest Host: Cathy Leslie Theme: America’s Best Kitchens
Not a Member Yet? Sign up today and start |
| Crisco Tip of the Week To avoid staining your plasticware, spray first with Crisco Cooking Spray before putting tomato-based sauces them into . |
|
Sweeps and Giveaways at Chef2Chef this Month  Chefs, Caterers and Personal Chefs. No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. Register to WIN Here What's new at Chef Revival? Do you need an brand new Chef Knife? Chef Revival is giving away eight 8 inch Chef Knives on March 31st to some lucky Chef2Chef.net readers. 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 HereRegister to win a copy of the Chef of the Month, Mario Batali's cookbook, Babbo. A must have for your cookbook collection Register to WIN here Last month's Winners for Russell Cronkhite's cookbook, A Return to Sunday Dinner were Laurel Boring and Margaret Chipman Last month 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! |
| Sponsored by |
| Paella Valenciana Ingredients: 2 cups olive oil 1 red bell pepper, cut in strips 3-4 lb. chicken, cut into pieces 1/2 rabbit, cut into pieces 1/2 teaspoon sweet paprika 1 1/2 pounds green beans, cut into 1-inch pieces 1 1/2 pounds broad beans, shelled 1/2 tomato, chopped 4 1/2 cups water 2 cups snails, cleaned, fresh or frozen 1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) Salt and freshly ground pepper 1 pinch saffron, for coloring Sprigs rosemary, as garnish Preparation: Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary to keep the bottom of the pot lightly coated. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes. Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore. For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the "socarrat". If the rice starts to burn remove the pan from the heat immediately. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving. Recipe from SimplySaffron |
 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 she "Scores The Critics" No one in the wine world is more worshipped, feared, followed and reviled than U.S. critic Robert Parker Jr. Few topics provoke more controversy than his 100-point scale for rating wines. Liquor retailers call it the "Parker Effect": a wine he scores above 90 can't be bought, and one below 80 can't be sold. The man has been presented with France's highest awards; raised $20,000 at a charity auction from one bidder who just wanted to dine with him; been slapped with a libel suit; and received death threats. His nose is insured for a million dollars, and his palate is viewed as the vinous equivalent of Michelangelo's right hand. So just how does a Baltimore lawyer become a wine god? Simple: write a newsletter. For the rest of the story and a few good recommendations, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
