 February 20, 2005 |
 | Chef of the Month: Nora Pouillon | | Recent News on the Chef2Chef News Desk | | Recipe Club: More Great Grains and Pasta from Chef Michael Holleman | | Visit our Newest Market Place Vendors | | Culinary School of the Month: The French Culinary Institute | | Recipe of the Week: Festive Seafood Triangles | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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 Chef of the Month: Nora Pouillon
Nora Pouillon, a true believer in healthy living, is a longtime advocate for increasing the quality and nutritional value of our food supply. Chef and owner of Restaurant Nora and Asia Nora, she is a pioneer who first introduced organic dining to the Washington area over twenty two years ago. In April 1999, Restaurant Nora became the first certified organic restaurant in the nation, proving you can successfully run an upscale restaurant that is good for ourselves and the environment.
Nora's commitment to a healthy lifestyle extends beyond the kitchen. Nora has consulted for Fresh Fields Wholefoods Market and Walnut Acres, where she has developed a number of product lines. She is a founding board member of Chefs Collaborative 2000 and leading spokesperson for the NRDC/SeaWeb "Give North Atlantic Swordfish a Break" campaign. She has been involved with both the Agricultural Department and Adopt A School programs, educating children on nutritional choices. Nora is a member of the Organic Trade Association, serves on the advisory boards of The Greener Business Guide, a new website Foodfit.com, and participates in the Harvard School of Nutrition Roundtable discussions. Nora was named Chef of the Year Award of Excellence by the International Association of Culinary Professionals (IACP).
For the rest of the story, links to her restaurant, great recipes and a chance to win one of her cookbooks.
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 Athens Foods
Nothing adds more versatility and elegance to your menu than Athens™ and Apollo™ Fillo Dough pastry sheets and our wide array of handmade, ready-to-serve fillo products. Click for Free Recipes
Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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This Week's Recipe Club: More Great Grains and Pasta from Chef Michael Holleman
Date: February 21, 2005 - February 25, 2005
Guest Host: Chef Michael Holleman
Theme: More Great Grains and Pasta from Chef Michael Holleman - Monday: Chilled Avocado and Red Quinoa Soup; Pistachio Crusted Chicken with Herbed Hollandaise and Garlic Chive Pilaf; Bamboo and Red Rice Salad with Blue Cheese
- Tuesday: Chicken Tortilla Soup with Red Rice; Sesame Chicken Rice Wraps; Cilantro Lime Rice with Roasted Corn and Avocado Salad
- Wednesday: Thai Jasmine Shrimp Salad; Farro Salad with Grilled Asparagus and Bell Peppers; Sweet Chinese Black Rice with Fresh Fruit
- Thursday: Wild Rice, Pecan and Cranberry Salad with Citrus Vinaigrette; Orzo Paella; Italian Rice Mousse with Blueberry Coulis
- Friday: Wild Rice Salad Dijon; Wild Mushroom Risotto; Garlic Chive Jasmine and Red Rice Pilaf
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 A Cup of Comfort - The Simple Pleasure of Soup
The word "soup" comes from the old English word "sop," which means "a piece of bread, or the like, dipped or steeped in water or broth before being eaten or cooked." Of course the first soups weren't served with spoons, so "sops" came in handy to eat what eventually became known as "soup." And sopping up soup with a crusty piece of bread is still appealing to many of us today! Great Soup Recipes from Crisco.com.
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who support Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | As a first-time enrollee, you’ll be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: T636-3H9F-9RCC. |
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| Make yourself more marketable. Study culinary arts, pastry or culinary business with the best, and gain credentials and a reputation respected worldwide. Only at the FCI |
 | DayMark® Food Safety Systems. Health Inspectors hate sticky residue. Find out why! Register to win a DayMark® 3 Date Coding System. |
Culinary School of the Month: The French Culinary Institute
In The FCI's renowned Culinary Arts Program, you wll receive a classical culinary education in NYC's culinary hub. What's more, we help you be your best by bringing you the best-distinguished deans and faculty, demos and visits with celebrity chefs and culinary trailblazers, personalized training on the latest equipment, a low 12:1 student-instructor ratio, and an innovative curriculum you will not find anywhere else.
After all, The FCI is the only school where you will learn in a challenging curriculum guided by some of the world's most legendary 4-star chefs-Jacques Pépin, Alain Sailhac & André Soltner-and taught by accomplished Chef-Instructors who teach to equally high standards.
Benefit from a team of stellar deans and faculty that include Jacques Torres, Andrea Immer, Marcella Hazan, Alice Waters, Alan Richman, and others.
Be cooking on your first day and master the 250 essentials of all western cuisine in the first 6 weeks!
Get real-world experience as you cook for paying customers-rotating through all six stations in our award-winning restaurant, L'Ecole.
Become a qualified Chef in just 6 months by day or 9 by night.
Receive ongoing career placement by The FCI.
And as a graduate of The FCI, you can enjoy delicious success in the finest commercial kitchens, print and broadcast media, retailing and specialty shops and more. Today's Recipe: Festive Seafood Triangles
Ingredients: 10 sheets Athens™ or Apollo™ fillo dough
1/3 cup (to laminate fillo) + 4 Tbsp. unsalted butter
2 teaspoon fresh ginger, minced
2 garlic cloves, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
8 oz. peeled & deveined shrimp, cut into thirds
1 6 oz. can lump crab meat, drained
4 teaspoon sesame oil
4 teaspoon teriyaki sauce
1/3 cup of each of the following chopped vegetables: shiitake mushrooms, carrots, pea pods, red bell peppers and scallions
Preparation:
Melt 2 Tbsp. butter in medium frying pan. Add minced ginger, garlic, cayenne pepper, salt and shrimp. Cook 2-3 minutes. Stir in well-drained crab, sesame oil and teriyaki sauce. Remove from pan. Melt 2 Tbsp. more butter and lightly sauté the vegetables. Combine cooked seafood and vegetables together.
Prepare laminated fillo strips as follows: Place one sheet of fillo on dry surface, brush entire sheet lightly with melted butter, top with another sheet of fillo. Cut buttered fillo into 6 sections, lengthwise. Repeat this step 4 times using remaining fillo sheets to make 30 laminated fillo strips (measuring approx. 3“ x 14”). Stack strips and keep covered with plastic wrap, then a damp towel while assembling triangles.
Assemble appetizer triangles as follows: About 1 inch from the bottom of a laminated fillo strip, place 1 scant Tbsp. prepared filling. Fold the fillo over the filling. then roll up like a flag by folding one corner of fillo diagonally across to opposite edge to form a triangle. Continue to fold onto itself to end of strip. Place triangle seam side down on baking sheet, butter top lightly with melted butter. Bake in preheated 375°F oven for 20 minutes or until golden brown.
Makes 30 triangles
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