 October 9, 2005 |
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 Welcome to Chef2Chef's Haunted House of Halloween Recipes
October means Halloween. Pumpkin Carving, Popcorn Balls, Candied Apples, Ghosts, Goblins and little Witches will be running through the streets! We've got all the scary recipes you'll need to host a Halloween Party or to just fill plastic pumpkins with goodies! You'll need Halloween Spiders, some tasty Green Slime and what about Ghoul-Ade? We've got it all and some pretty scary monsters and hideous music all on one frighteningly delicious page. Scare Up some Recipes Here
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 This Week's Recipe Club: Paula Wolfert Cooks!
Date: October 10, 2005 - October 14, 2005
Guest Host: Paula Wolfert
Theme: Paula Wolfert Cooks
- Monday: Avocado-Sardine Toasts; Tunisian Chickpea Soup with Harissa; Ramps, Asparagus and Serrano Ham.
- Tuesday: Red Pepper, Pomegranate Molasses and Walnut Sauce; Chef Moshe Basson’s Stewed Leafy Greens and Tahini Dip; Moroccan Herb Jam.
- Wednesday: Michel Guérard’s Puréed Celery Root with Apples; Fava Bean Ragout with a Quick Duck Confit; Artichokes and Potatoes Au Gratin.
- Thursday: Chicken or Duck Liver Salad with Apples and Watercress; Compote of Rabbit with Prunes; Batter Cake with Fresh Pears from the Corrèze.
- Friday: Puréed Sorrel; Sautéed Duck Hearts with Green Grapes; Mussels Peasant Style.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Athens Foods
Athens is the world's largest producer of fillo dough and fillo products. We have over 40 years of experience in perfecting fillo, and are committed to continually creating new recipes, high-quality hors d'oeuvres, handmade desserts and a full array of fillo delicacies.
In addition to the highest quality, most flavorful and easiest to use fillo dough pastry sheets in the world, we provide support through a strong and highly responsive distributor network. That's why America's #1 selling Athens™ and Apollo™ brand fillo doughs are also the first choice for professionals.
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 fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Finest Selection of Japanese Chef Knives from the top brands: Misono, Hattori, Nenox, Masamoto, Tojiro and more for home chef and the professional chef. |
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Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on October 31st. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
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!
Winners:
August Winners for DayMark were Bernard Koeniger, Caryn Quaker, Cathie Herbert and Angela Sarabia. Congratulations!
August winners from TempGun are Gary Hunt, Gerald Gander, Dwight Collins and Cathie Herbert. Congratulations!
 Cozy Casseroles
Casseroles are a blessing to a busy family! Casseroles are convenient cuisine because everything is baked and served in one dish, saving both prep time and clean up! All that's needed to round out a casserole supper is a crisp green salad. Try our one dish suppers to streamline everyday meal preparation — and clean up!
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The History and Evolution of the Way We Dress
by Chef Joe George
Jackets and Toques
Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef's attire are as interesting as it looks.
Much of the chef's uniform has developed out of necessity. The jacket, for example, is double-breasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason—cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with black-and-white checks—the dizzying pattern of hound's tooth camouflages minor spills and soilings. Today neckerchiefs are primarily worn for aesthetic purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear. For the rest of this story by Chef Joe George, Click Here Sponsored by  |
Today's Recipe: Meat and Potato Pie
Makes 1-9" pie
Ingredients: 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick
1 pound sirloin steak, trimmed and cut into 1/2-inch cubes
1/2 cup 1/2-inch diced onion
1/2 cup 1/2-inch diced carrot
1/4 cup tomato paste
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
2 cups beef broth
4 1/2 cups frozen diced potatoes
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup frozen green peas, thawed
Salt and pepper to taste
9-inch Classic CRISCO Double Crust
Preparation:
For filling, melt Crisco in large saucepan. Add steak. Brown on medium-high heat. Add onion and carrots. Cook until onion starts to brown, stirring often. Add tomato paste, basil, thyme and garlic powder. Cook 2 to 3 minutes, stirring constantly. Add broth and potatoes. Reduce heat to low; cover and simmer until potatoes are cooked through but still firm.
Dissolve cornstarch in water. Add to saucepan. Cook and stir until thickened. Remove from heat. Stir in peas. Cool to room temperature. Taste and season with salt and pepper.
For crust, heat oven to 375 degrees F. Prepare (see Classic Crisco Crust recipe) and press bottom crust into 9-inch deep-dish pie plate or casserole. Spoon in filling. Moisten pastry edge with water. Cover pie with top crust. Cut slits in top crust to allow steam to escape. Bake for 35 to 40 minutes or until browned. Serve hot.
Recipe from Crisco.com Sponsored by  |
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