 March 20, 2005 |
 | Chef of the Month, Marcel Biró | | Recent News on the Chef2Chef News Desk | | Recipe Club: How Cool Can A Coulis Be? | | Visit our Newest Market Place Vendors | | Cynthia's Corner: About Regional Cooking | | Recipe of the Week: Tangy Lemon Chicken | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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 Chef of the Month, Marcel Biró
Marcel Biró was born in the former East Germany in 1973. He began cooking with his chef/restaurateur father at the age of six and entered culinary school at the age of 15. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine.
Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl.
For the rest of the story, great recipes, links and a chance to win a copy of his cookbook, CLICK HERE
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Curious Cook fronts new gourmet food line
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Guittard Artisan Chocolate
Anti-Cancer Compound in Green Tea Identified
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Foraging - Organic Explosion
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This Week's Recipe Club: How Cool Can a Coulis Be? Date: March 21, 2005 - March 25, 2005
Guest Host: Chef David Nelson
Theme: How Cool Can a Coulis Be? - Monday: Avocado Coulis; Homemade Flour Tortillas; Tomato and Mozzarella Stacks with Yellow Pepper Coulis
- Tuesday: Tomato Coulis; Chipotle Cream Sauce; Cilantro Lime Grilled Shrimp
- Wednesday: Red Bell Pepper Coulis; Rich Chocolate Pate and Cranberry Coulis; Gazpacho Coulis
- Thursday: Strawberry Coulis; White Chocolate Mousse with Strawberry Coulis; Spiced Mango Coulis for Grilled Fish
- Friday: Halibut on Roasted Tomato and Garlic Coulis; Raspberry Napoleon; Raspberry Coulis
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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Cynthia's Corner: About Regional Cooking
I've been back down in North Carolina now for almost four days. Most of the time, it's been sunny, warm (mid to high 70's), and sheer heaven. It seemed that every time I turned around up in Pittsburgh, we had snow - with or without sleet, it didn't matter. The skies were more gray than anything. Even when my husband drove me to the airport Saturday morning, the snow was coming down hard enough to make it almost impossible to see through.
Excluding the Battle Between the States (Southern version) or if you wish, The Civil War (the Yankee version), it seems there are other differences which have existed. My father was a Yankee who fell in love with the beautiful Southern girl, thanks to her older sister who introduced them. Unfortunately, after the war (WW II, that is, not the previously mentioned conflict), they moved up North near his family so he could get a job.
For the Rest of the Story and 7 great recipes...
 What's For Dinner? Family Favorites.
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Today's Recipe: Tangy Lemon Chicken 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients: 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
4 boneless, skinless chicken breast halves
3 tablespoons lemon juice
3 tablespoons CRISCO Oil
3/4 cup boiling water
3/4 teaspoon instant chicken bouillon granules
2 tablespoons brown sugar
1/4 cup sliced green onions and tops
1-1/2 tablespoons grated lemon peel
2 tablespoons snipped fresh parsley
Lemon slices and parsley for garnish, if desired
Preparation:
Combine flour, salt and paprika in a re-sealable plastic bag. Brush chicken with lemon juice; add chicken to the bag, a few pieces at a time, shaking to coat.
Heat Crisco Oil over medium-high heat in large heavy skillet. Add chicken, brown on both sides. Combine water, bouillon granules, brown sugar and remaining lemon juice. Pour into skillet. Cover.
Reduce heat to low; simmer 5 minutes. Turn chicken. Sprinkle with onion and lemon peel. Cover; simmer 10 minutes. Serve garnished with lemon slices and additional parsley, if desired.
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