 | Chef of the Month: Michael Stroot | | Recent News on the Chef2Chef News Desk | | Recipe Club: Talking Turkey - Thanksgiving Recipes | | Visit our Newest Market Place Vendors | | Recipe of the Week: Sun-Dried Berry Zucchini Nut Bread | | Today's Top 10 Discussion Forum Threads | | When Should I Buy the Turkey? | | NEW Jobs at Chef2Chef.Net |
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 Chef of the Month: Michael Stroot
The first spa chef ever nominated for a James Beard Foundation Award, Chef Stroot brings a European sensibility to his California cuisine. His kitchen has been praised by some of the world's most distinguished food and restaurant critics in publications such as The New York Times, the Los Angeles Times, Gourmet magazine and Vogue. The legendary late New York Times Food Editor Craig Claiborne pronounced Chef Stroot "a kitchen genius" whose creations are "tantalizing and singularly inspiring."
"Light and luxurious meet in a tranquil setting at the Golden Door," noted Gourmet magazine's Editor-in-Chief, who singled out "The delicate and delicious spa cuisine of Chef Michel Stroot" for special praise.
For the rest of Chef Michael Stroot's bio, some great recipes and a chance to win one of five of his cookbooks, Click Here
 Recent News on the Chef2Chef News Desk! Man devours 19 lobsters in 35 minutes
7-day Menu: Something for Everyone
Seafood Tips
Culinary Workshop in Italy Adds Professional Tier
Jackets and Toques
Food Network Seeks Next Network Star
U.S. And JapanTo Resume Beef Trade
SYSCO Honors McCain Snack Foods
John Elway Opens Namesake Restaurant
Women Chefs & Restaurateurs to Honor...
Want to contribute? Contribute
 To Bring Out The Flavor
of Mexican Shrimp, you need little more than simple ingredients like lemon and lime, or olive oil and garlic. Mexican Shrimp have no business in a complicated dish. They’re more of the bare-it-all type, as it would seem chefs are too. These days, it’s about pairing it down to simple, elegant creations. Hence, the new naked cuisine.
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Recipe Club: Talking Turkey - Thanksgiving Recipes
Date: November 15, 2004 - November 19, 2004
Guest Host: Chef David Nelson
Theme: Talking Turkey - Thanksgiving Recipes - Monday: Horseradish Cranberry Dip for Thanksgiving; Thanksgiving Turkey Strudel; Carrot, Date and Pecan Salad with Gorgonzola; Pumpkin Coffeecake
- Tuesday: Chinese American Thanksgiving Turkey; Spicy Sweet Potato Won Tons; Pearls and Rubies (Onions and Cranberries); Cranberry Sorbet
- Wednesday: Roast Turkey with Grand Marnier Apricot Stuffing; Fennel and Watercress Salad with Cranberries and Pecans; A Thanksgiving Sweet Potato Special; Spiced Pumpkin Pudding with Walnut Cream
- Thursday: Chipotle Cranberry Sauce; Roast Turkey with Corn Bread-Chorizo Stuffing; Stuffed Acorn Squash; Orange Flan
- Friday: Orange-Dijon Pork Loin; Apricot and Walnut Brown Rice "Stuffing"; Green Bean Casserole; Marbled Pumpkin Brownies
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 Classic Crisco Pie Crust, Holiday Pies and More!
For a crust that will satisfy even the most picky pie aficionado, follow this recipe for our Classic CRISCO Pie Crust.
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Sun-Dried Berry Zucchini Nut Bread
Serves 20
Not just for the holidays, serve this any time of the year with softened cream cheese.
Preparation: 3 eggs
1 cup canola oil
2 cups sugar
1 teaspoon vanilla
2 cups zucchini, grated
2/3 cup carrots, grated
3 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts
3 ounces sun-dried berries, I like cranberries or "Craisins"
Preparation:
Preheat your oven to 325 degrees. Grease and flour 2 9x4 inch bread pans.
Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Sift the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are thoroughly combined. Add the nuts and berries. Stir to distribute evenly.
Pour the mixture into the floured bread pans and bake for 65-75 minutes until a toothpick inserted into the center comes out clean.
Once the loaves have rested for about 5 minutes remove them from the pans to a cooling rack. Allow them to cool completely. Once cool, wrap them in plastic wrap and chill.
Author David Nelson. For more great Holiday Recipes, visit our Holiday Recipe Guide
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When Should I Buy the Turkey?
While the quality and the taste of frozen and fresh turkey are similar, the keeping time is not! A frozen turkey can be bought weeks or a month prior to the holiday, while a fresh bird should be purchased a day or two prior to cooking.
Whenever possible, thaw your frozen turkey in the refrigerator. Count on 5 pounds thawing each day, so a 15 pound turkey will take three days. Remember to place the turkey in a pan so that any juices won’t drip onto other foods. If you don’t have that kind of space or time, thaw your bird in a cold water bath. A 15 pound turkey could take at least 8 hours this way. Please do not thaw poultry by leaving it at room temperature in your sink. This could allow unwanted bacteria a nice holiday home.
To prepare your turkey for roasting, always remove the giblets and the neck from the cavities. There are TWO cavities! Wash your bird in cold running water thoroughly, inside and out, then dry with a clean lint free towel. (Then wash the towel) If you are going to stuff the bird, pack the cavities loosely, as the stuffing will expand during the cooking process.
More Turkey Tips
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