| 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 |
April 11, 2004
Click Here for our past issues. |  |
Sponsored by  |
 Earn $450 in 6 Hours!Demonstrate Your Skills at the EXPO's "Kitchens That Cook!" Show. This is a great opportunity to demonstrate your culinary skills in front of an upscale audience. The event is nationally promoted and will be held at 54 locations simultaneously throughout the United States. The promotion of your personal chef business including handing out of business cards and brochures is permitted. Click Here for More Information |
 Win a 7 inch Santoku-Granton Knife from Chef Revival! 5 lucky winners will receive a 7 inch Santoku-Granton Knife on April 30th. Each knife is valued at $90 and is always available at Chef Revival. Register to WIN |
Sponsored by  |
| DO NOT BOIL YOUR EGGS!! Eggs should be simmered, not boiled. Procedures for simmering Eggs in the Shell: Bring eggs to room temperature by (a) removing them from cooler 1 hour before cooking, or (b) placing them in warm water for 5 minutes and draining. Cold eggs are more likely to crack when placed in boiling water. Place eggs in boiling water and return the water to a simmer. Simmer, do not boil, for required time: Hard cooked – 12 to 15 minutes. Exact cooking time depends on temperature of eggs, size of eggs, and amount of water used. For large we cook 13 minutes. Drain immediately and cool under cold running water to stop the cooking. Cool just a few seconds if eggs are to be served hot. Cool further if they are to be held for later use. Sulfur The familiar green ring that you have often seen in hard-cooked eggs is caused by cooking at high temperatures or cooking too long…. This is caused when the sulfur in the egg whites reacts with the iron in the yolk to form iron sulfide, a compound that has a green color and a strong odor and flavor. The best way to avoid green eggs is to use low temperatures and short cooking and holding times. “Professional Cooking” Second Edition, Wayne Gisslen |
 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 |
Sponsored by  |
| Recipe Club: How to Make Restaurant Quality Sauces at Home Hi, this is Jules Silver from GatewayGourmet.com and we would like to share with you this week some fabulous recipes from our new e-cookbook called "How to Make Restaurant Quality Sauces at Home"… in as little as 20 minutes along with some side dishes to go with them. Date: April 12 - 16, 2004 Guest Host: Jules Silver Theme: How to Make Restaurant Quality Sauces at Home
Not a Member Yet? Sign up today and start |
 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 |
Visit the Newest Vendors in our Market Place
|
Sponsored by  |
| Bouillabaisse Ingredients: 3 red mullet, de-scaled 1 lb. of monkfish fillet 2 lb s. bass, de-scaled 12 raw large tiger prawns 5 tbsp. olive oil 2 onions, finely chopped 6 garlic cloves, finely chopped 2 leeks, finely chopped 1 bulb fennel, finely chopped (reserve the tops) 1 ½ lbs. tomatoes, chopped 1 tsp. of fennel seeds 1 tsp. tomato purée 1 small bunch freshly chopped flat leaf parsley 3 sprigs fresh thyme 2 bay leaves 2 strips orange peel 1 pt. fish stock 3 ½ pts. bottle mineral water 1 tsp saffron stamens 1-2 tsp. salt 2 tbsp. Pernod, or similar 36 mussels Preparation: Remove the heads from the prawns, cut along the length of their backs with a sharp knife and remove the intestinal tract. Set aside. Cut the monkfish into 4cm/1½in chunks. Fillet the sea bass and red mullet, reserving the head and bones. Cut each fillet of sea bass into three pieces. Heat the olive oil in a large pan and add the onion, garlic, leek, and fennel. Cook gently for 10 minutes or until the vegetables are soft, but not coloured. Stir in the tomatoes, fennel seeds, tomato purée, all the prawn shells and fish trimmings, the chopped parsley, thyme and bay leaves. Add the orange zest, fish stock and mineral water and finally the saffron. Bring to the boil and simmer gently, uncovered, for 30-40 minutes skimming the surface occasionally to remove any froth. When the fish broth has reduced to about 1.7L/3½pt, remove from the heat and strain into a clean pan. Add the pernod, taste and season accordingly. Return to a simmer and add the monkfish, mussels, sea bass and red mullet. Bring back up to a simmer and add the prawns. Cook for a further 2 minutes or until the mussels have opened and the prawns have turned pink. Using a slotted spoon, transfer the fish to a warm serving plate and pour the soup into a tureen. Sprinkle with parsley and serve immediately. The Saffron from SimplySaffron.com is simply the finest I've ever used! David Nelson Recipe by SimplySaffron.com |
| Taste of the Nation: NJ Food Tasting Event Taste of the Nation NJ’s Premier Food Tasting Event Benefiting Hunger-Fighting Organizations Morristown, NJ - On Monday, April 26th, 2004, Share Our Strength’s Taste of the Nation, presented by American Express and Jenn-Air, will feature Over 40 chefs from the best restaurants in New Jersey preparing their signature dishes. Plus, samples from top wine producers, brew masters, pastry chefs, and caterers, while at the same time raising awareness and critical funds in the fight against hunger. The gathering will take place at The Madison Hotel in Morristown, NJ and serve some of the most mouthwatering specialties. This is a great way to help fight hunger in New Jersey. You get to nibble and sip great food and wine while meeting the chefs and wine makers. Take the challenge and sample them all! And, with over 40 great restaurants and wineries, you'll want to take a break in our auction room (live and silent auction) and bid on some of the great culinary packages and gourmet items. Share Our Strength’s Taste of the Nation is distinctive because 100% of all ticket proceeds go directly to fight hunger and poverty. The New Jersey recipients for 2004 will be the Community Food Bank of New Jersey and Eva’s Kitchen in Paterson, New Jersey. Share Our Strength’s Taste of the Nation is being held on Monday, April 26th, 2004, at The Madison Hotel in Morristown, NJ. General admission tickets are $75 per person. For tickets or more information, call 973-772-4474. PS - Your participation in the fight against hunger will make a meaningful difference in the lives of people in need. |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
