 December 19, 2004 |
 | Chef of the Month: Susanna Foo | | Recent News on the Chef2Chef News Desk | | Recipe Club: Tis the Season...Holiday Recipes | | Visit our Newest Market Place Vendors | | Recipe of the Week: Sweetwater Prawns with Prosciutto in Fillo | | Today's Top 10 Discussion Forum Threads | | In the Spirit of the Holidays. Cool Sweeps and Giveaways! | | NEW Jobs at Chef2Chef.Net |
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 Chef of the Month: Susanna Foo
Susanna Foo was born in Inner Mongolia, China and raised in Taipei, Taiwan where she educated herself on the spices, grains, and produce indigenous to the region. Susanna came to the United States in 1967 not to pursue a career in the culinary arts, but to earn her M.A. degree in library science at the University of Pittsburgh. In 1979, Susanna and her husband, E-Hsin, moved to Philadelphia to join his family's restaurant business and opened the Foo's second family restaurant, Hu-Nan of Philadelphia.
Cooking has always been a family affair for Susanna. She learned Hunan style cooking from her mother-in-law, Wan-Chow Foo, and Chinese Northern-style pasta from her cousin, Chao Su. Susanna met her mentor and teacher, the late Jacob Rosenthal, founder of the Culinary Institute of America, while she was at Hu-Nan and learned French cooking from him. Rosenthal admired Susanna's unique cooking style and encouraged her to take a course at the CIA. In 1987, Susanna and E-Hsin opened their own restaurant, Susanna Foo Chinese Cuisine, and made their dream and philosophy of cooking a reality.
For the rest of Chef Susanna Foo's bio, some great recipes and a chance to win one of her cookbooks, Click Here
 Recent News on the Chef2Chef News Desk! Revolution Tea Announces Distribution
Taste of Spain Recipe Contest
Charlice Makowski joins Benchmark Foods
A Shenandoah Christmas at James Beard House
Shrimpy prices not fair, U.S. rules
Rathbuns named one of Best New Restaurants
Crisco Search for Best All-American Pie Recipe
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 Get Skinny for the Holidays
Shrimp is lower in fat and calories than beef, poultry and pork. A three-ounce serving has just 80 calories, zero carbs and 1 gram of fat - that’s even less than skinless chicken breast. And let’s not forget about the mighty 18 grams of lean protein.
The ‘C’ Word: A food’s cholesterol has a lot to do with its saturated fat. Shrimp is on par with skinless poultry and right on top of beef, pork, lamb, eggs and cheese
Free Shrimp Recipes
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Recipe Club: Tis the Season: Holiday Recipes Date: December 20, 2004 -December 24, 2004
Guest Host: Chef David Nelson
Theme: Tis the Season: Holiday Recipes - Monday: Tips and Techniques for Cooking Prime Rib; Boursin Twice Baked Potatoes; White Chocolate and Raspberry Cheesecake
- Tuesday: Roasted Game Hens with Goat Cheese and Walnut Linguine; Cape Cod Game Hen; Chocolate Truffle Cakes
- Wednesday: Basic Roast Muscovy Duck; Grilled Muscovy Duck Breast with Grand Marnier Peach Sauce; Roast Raspberry Pekin Duck
- Thursday: Rack of Lamb with Mustard and Herb Crumb Crust; Lamb Chops with Blackberry Sauce; Rice and Sun-dried Cranberry Pudding
- Friday: Grilled Quail with Jalapeño Plum Sauce; Elk Medallions with Rhubarb Port Wine Sauce; Bibb Salad with Smoked Duck, Mandarin Oranges, and Plum Croutons
Not a Member Yet? Sign up today and start receiving these recipes on Monday! Recipe Club
 Glorious Gifts from the Kitchen!
Whether for a holiday hostess, an elderly neighbor, or the school bus driver, everyone on your gift list will appreciate a homemade gift from the kitchen. And, best of all, delicious gifts of food really are one size fits all! Homemade Gift Ideas from the Crisco Kitchen
Need a last minute gift shipped to someone special? Visit our Newest Market Place Vendors!
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More Great Gift Ideas Sweetwater Prawns with Proscuitto in Fillo
Makes 6 servings
Ingredients 8 sheets Athens™ or Apollo™ Fillo Dough
5 tablespoons olive oil
2 tablespoons fresh ginger, minced
2 cloves garlic, minced
2 teaspoons fresh rosemary, minced
2 teaspoons lemon thyme, minced
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 jumbo sweetwater prawns, peeled and deveined (jumbo shrimp may be substituted)
12 thin slices prosciutto, cut in half lengthwise
1 cup butter, melted
Preparation:
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add prawns, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove prawns from marinade and wrap each in prosciutto. Layer 4 sheets of fillo, brushing each sheet with melted butter. Cut lengthwise into 12 strips. Repeat this layering with remaining 4 fillo sheets. Using 1 fillo strip per prawn, wrap fillo around prawns to conform to natural shape of prawn. Brush outside with butter and refrigerate one hour. Place fillo-wrapped prawns on cookie sheet and bake in preheated 400 degree F oven for 8 to 12 minutes or until golden brown. Serve hot with Southwestern-style relish such as Tomato-Papaya Relish, below.
Tomato - Papaya Relish
Makes 2 cups
Ingredients: 1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/4 cup sweet gherkins, chopped
1/4 cup red peppers, diced
3 tablespoons small capers
1/4 cup rice wine vinegar
1 large garlic clove, minced
1/3 cup virgin olive oil
salt and pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss, adding salt and pepper to taste.
Recipe from Athens Foods
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In the Spirit of the Holidays. Cool Sweeps and Giveaways!
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 for a chance to Win!
Chef Revival is ready to outfit you with a AIWF uniform collection including 1 pair of Chef pants, an Apron and a PB Flat Top Cap valued at $74 each. 7 Winners will be selected on December 31st. Register for a chance to Win!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Win a copy of Chef Susanna Foo's cookbook, Susanna Foo, Chinese Cuisine. 2 winners picked January 15th.
Patricia Rain is going to giving away two copies of her book, Vanilla: The Cultural History of the World’s Favorite Flavor and Fragrance and 4 copies of The Vanilla Chef. If you would like a chance to win, send the Vanilla Queen a note and leave your email address so she can notify you if you win a copy. Do so by Clicking Here The winners will be notified January 1, 2005 |
