 | Good Bye Julia Child | | Chef of the Month: James Campbell Caruso | | Recipe Club, You Say Tomato! | | Visit our Newest Vendors in our Market Place | | Recipe of the Week: Tomato Parmesan Tart | | Chef2Chef Culinary Arts Festival | | NEW Jobs at Chef2Chef.Net |
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Good Bye Julia Child
"When we started many years ago, chefs were at the bottom of the social scale. Now we're geniuses. She didn't do it to become famous, she loved it." - Jacques Pepin, French chef and friend of Child since 1960.
"She recommended me for my job at Parade Magazine as food editor when she left in 1986. When I was very ill, after having a brain hemorrhage, she was the first person to call me and said, 'I offer you my home in Santa Barbara for you to recuperate.' She was the most generous, wonderful person." - Sheila Lukins, author of "The Silver Palate" cookbook and Parade Magazine's food editor.
"She just kind of opened the doors ... to the idea that cooking could be a pleasure and it wasn't drudgery in the kitchen and that you could really cook complicated and beautiful things." - Alice Waters, chef and owner of Chez Panisse, the celebrated Berkeley, Calif., restaurant
"She would get cheese and always salami, she loved the salami." - Eduardo Miranda, 52, longtime chef at Formaggio Kitchen, a Cambridge, Mass., cheese shop.
"We'd go to the market, and she'd buy Wonder Bread. She had no snobbism about food whatsoever. She loved iceberg lettuce." - Jacques Pepin.
These reactions came from an article from Associated Press. There were many heartfelt messages on our Forums
 Chef Revival
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on August 31st. Register to win one of these great prizes from Chef Revival
 Chef of the Month: James Campbell Caruso
Caruso was born in Boston and raised on the Basque and Italian cooking of his grandmother and mother. "They started teaching me to cook when I was a kid and never kicked me out of the kitchen," he said. "When I was 9 or 10, my grandmother predicted that I was going to be a chef. I just figured everybody knew how to cook because everybody around me cooked. I didn't think of it as a profession, per se."
Caruso moved to New Mexico when he was 25 to study anthropology at the University of New Mexico. His anthropological training and love of cooking led him to explore the origins of Spanish cuisine and the different cultures that have influenced Spanish food. Through experience, research, and cooking tours of Mexico and Spain (including stints in Seville and Jerez de la Frontera), James has been able to combine his love of cultures and food to create a unique cuisine that brings together the best of traditional and contemporary foods of Spanish-speaking countries.
For the rest of the story, recipes and a chance to win his new cookbook click this link: Chef of the Month
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Recipe Club: You Say Tomato! Date: August 16 - August 20, 2004
Guest Host: David Nelson
Theme: You Say Tomato - Monday: Tomato Parmesan Tart, Tomato Artichoke Rice Salad, Chicken Breast with Fennel and Tomatoes
- Tuesday: Salsa Italiano, Sliced Tomatoes with Blue Cheese and Pine Nuts, Tomato and Arugula Pasta
- Wednesday: Tomato Corn Fiesta Salad, Baked Tomatoes with Orzo and Olives, Seafood Gumbo
- Thursday: Tomato Juice Cocktail (Bloody Mary Base), Green Tomato Chutney, Tomato Catsup
- Friday: Avocado and Mozzarella Cheese Stuffed Tomatoes, Tomato and Bread Salad, Basque Lamb Chops with Tomatoes and Olives
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Click Here
 Fabulous Fruit Muffins. Bakery-Fresh From Home!
Take advantage of summer's bounty! With the abundance of fresh fruits and berries, there's no better time to make our delicious fruit muffins. Better yet, make any muffin your own using our super simple guidelines. For More information and great recipes, Crisco.com
Visit our Newest Vendors in our NEW Market Place!
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Tomato Parmesan Tart
This tart is as tasty as it is beautiful. Great for a light dinner, or as an appetizer.
Makes 1 each 10 inch tart
Ingredients: Parmesan Crust:
1 cups all-purpose white flour
6 tablespoons butter, salted
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/2 cup parmesan cheese, finely grated
3 to 4 tablespoons water, cold
Filling:
2 each eggs
3/4 cup cream
1 teaspoon salt
1/2 teaspoon black pepper, ground
4 each whole tomatoes
1 teaspoon salt
1/2 cup parmesan cheese, finely grated
Preparation:
Crust:
In mixer or food processor, combine all crust ingredients except water. Mix or pulse until well combined, but pea-sized pieces of butter are still visible.
Add 7 tablespoons water, and mix or pulse until just combined. Add more water if necessary to get dough to come together. Turn dough out and roll 1/8 inch thick, and to fit the tart pan. Prick bottom of tart crust with fork to prevent bubbles.
Place in refrigerator to chill for at least 15 minutes. Pre-heat oven to 400°F. Pre-bake crust for 20 to 25 minutes until pale golden brown. While crust is baking, prepare custard and tomatoes.
Filling:
In small bowl, beat eggs with cream, salt and pepper. Set aside.
Slice tomatoes 1/4 inch thick, sprinkle with 2 teaspoons salt, and set on layers of paper towels to absorb excess juices. Let sit on paper towels for about 10 to 15 minutes to drain.
When crust is pre-baked, remove from oven and sprinkle one quarter of the remaining Parmesan cheese on the bottom. Then layer slices of tomatoes on bottom in single layer, slightly overlapping. Pour custard over tart, sprinkle with half of remaining Parmesan cheese. Repeat process for remaining tart. Bake at 400°F for 20 to 25 minutes until custard is set.
Serve hot, or let cool to room temperature before serving. Refrigerate any remaining tart promptly.
Chef2Chef Culinary Arts Festival
The Chef2Chef.Net Culinary Portal and the Chimney Park Bistro are teaming up on the evening of August 23, 2004 for a gala event that promises to become the ultimate dining experience and the largest culinary event ever to hit Main Street in Windsor, Colorado.
Eight chefs (all forum members) will prepare a lavish 8-course dinner with each course complimented by a carefully matched wine. Read all about it: THE CAST AND THE MENU |
