| ONE-Click Subscription Control | Read this Newsletter or Past Issues in your Browser |
May 23, 2004
|  Athens Foods | ||||||||||||||||
Sponsored by  |
 Food Festivals are in Full SwingSomething magical happens when 20,000 or 30,000 people converge on one spot to celebrate food! There is music, laughter, little kids and dogs running around. And there is food, sometimes, tons of it! Planning a trip this summer? Would you like to attend a festival that featured asparagus, blueberries, strawberries, oysters, clams, lobsters, alligator, swamp cabbage, goat, apples, corn, shrimp, dates, chilies, beans, cornbread, crawfish, grapes, Cajun food, cranberries, pecans, walnuts and more! We've got them all listed on our page. Stop in and plan your 2004 travels around these great festivals. CLICK HERE |
BusyCooks.com Organize all your recipes on your MAC or PC with BusyCooks RecipeDB software. Enter Coupon ID: CHEF2CHEFCPN at time of purchase to receive a 10% discount. Quickly add, edit and search your recipe collection. Import recipes from BusyCooks.com without the need to type anything in! Create a shopping list and print out your recipe when needed. http://www.busycooks.com |
Recent News on the Chef2Chef News Desk!
Want to contribute? Click Here |
ReStockIt.com  Enter to win a $200 shopping spree this month, Click HereRestockit.com offers Wholesale Restaurant and Janitorial Supplies $11.95 Flat Rate Shipping as well as 40% off entire inventory Order something today and receive $5 off! Last months winners were: F.G.Gallegos, Carey Martin, Jason Hlohinee and Raymond Slizewski |
Sponsored by  |
| Recipe Club: Personal Chef Recipes Date: May 24 – 28, 2004 Guest Host: Personal Chef Brian Koning Theme: Personal Chef Recipes
Not a Member Yet? Sign up today and start |
Pie Crust 101 Pies have figured into life as long as anyone can remember. Believe it or not, there was a time in history when a woman's ability to turn out a good pie was used as criteria for marriage! We have pulled together some wonderful pies that, while not necessary for matrimony, are sure to make all those who eat them very happy! Click Here for the three steps to a tender, flaky pie crust. |  Crisco. We Cook! |
Please Visit our Newest Market Place Vendors
|
Sponsored by  |
| Mixed Berry Pie Ingredients: Crust 9-inch Classic CRISCO Double Crust Filling: 5 cups assorted fresh or frozen berries such as blackberries, blueberries, raspberries (thawed and well drained) 1/8 teaspoon almond extract 1/2 cup sugar 3 tablespoons cornstarch Preparation: Heat oven to 425ºF. For crust, prepare Classic Crisco Double Crust recipe and press bottom crust into 9-inch pie plate. Do not bake. For filling, combine blackberries, blueberries, raspberries, and almond extract in large bowl. Combine sugar and cornstarch; add to berries. Toss well to mix. Spoon into unbaked pie crust. Cut top crust into decorative shapes and arrange on top of pie or cover pie with top crust. Flute edge. Cut slits in top crust, if using, to allow steam to escape. Bake at 425ºF for 40 minutes or until filling in center is bubbly and crust is golden brown. Cover with foil if necessary to prevent over-browning. Cool until barely warm or to room temperature before serving. 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, she talks about Personal Chefs and Slow Food Personal Chefs and Slow Food A Remembrance of Things Repast by Natalie MacLean Breakfast in a gulp, lunch on the go and dinner on the run. Life in the fast lane seems to have bypassed the slow, ancient pleasures of the table. However, an amiable group of gastromes hopes to put an end to our nuke-it-and-eat-it culture. With a charming chiocciolina (small snail) as its mascot and a philosophy that advocates the defense of pleasure, Slow Food, an international organization with 30,000 members in 35 countries is helping members rediscover the flavours of regional cooking and fresh local produce. The group believes that small doses of sensual pleasure preserve us from the fast and frozen food, the enemies of contemplative cuisine. In a society that fuels our frenzy with food, what is the appeal of slowing down? Think back to memorable meals you’ve had in the past. Most likely, they were leisurely affairs with friends and family gathered around the table discussing events of the day while savoring each of the dishes. It’s that sensual spirit that members of Slow Food are trying to reawaken. In addition to slowing down, they also believe in eating traditional food and wine. For the rest of the story, CLICK HERE |
| Bon Appétit! The Chef2Chef Team |  | Comments & Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
