 November 6, 2005 |
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The French Culinary Institute
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 The Chef2Chef Thanksgiving Recipe Collection Is "Live"
Our 6th annual Thanksgiving Recipe Guide is now online site-wide. The Thanksgiving Recipe Guide starts with great safety tips for the holidays then on to valuable tips on when and how to purchase that turkey and how to store and prepare it. There is a section on side dishes, breads, soups, sauces, gravies, dips, desserts and more. And for you early bird Holiday Shopper, there is a Holiday Gift Idea button featuring the sponsors who make the Guide possible. Click Here for The Chef2Chef Thanksgiving Recipe Guide and Bookmark it now!
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 This Week's Recipe Club: Culinary Institute of America's Book of Soups
Date: November 7, 2005 - November 11, 2005
Guest Host: Culinary Institute of America
Theme: Book of Soups
- Monday: Soto Ayam (Indonesian Chicken, Noodle, and Potato Soup); Mushroom Barley Soup; Crab Meat Tofu Soup.
- Tuesday: Chicken Vegetable Soup Azteca; Caldo Verde (Portuguese Potato Kale Soup); Beet Fennel Ginger Soup.
- Wednesday: Purée of Split Pea; Leblebi (Tunisian Chickpea Soup); Corn Chowder with Chiles and Monterey Jack; Cheddar Cheese Soup.
- Thursday: Callaloo; Black Bean and Butternut Squash Soups; Amish-Style Chicken and Corn Soup; Billi Bi (Cream of Mussel Soup).
- Friday: Pumpkin Bisque; Hlelem (Tunisian Vegetable and Bean Soup); Cioppino; Tortilla Soup.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
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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.  | New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition! |
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Hot 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 November 30th. Click Here to Win Yours!
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October Winner from TempGun are Craig Pacheco, Ray Davis, Dennis Rodgers, Jacqueline Waller.
 NECI Advanced Placement Program
New England Culinary Institute has been celebrated for 25 years for our unique fast-paced, hands-on culinary education. Learn directly from dedicated chef-instructors in real-life environments with some of the smallest classes in culinary education. NECI averages 7 students per instructor. Our maximum class size is 10 students in labs.
In the Advanced Placement program you will join a second-year class of established, dedicated students who already have a minimum of six months in the industry under their toques. Use your work experience for credit and you may be able to earn your associate degree in as little as one year. Request More Information
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Eleven Tasty Years of Gourmet Festivals
During a casual dinner over a decade ago, when Chef Thierry Blouet of Café des Artistes, Heinz Reize of Hotel Krystal and Sivan Muller of Nestle were indulging in their mutually favorite topics of food, Mexico and tourism, an epiphany struck: Why not create a festival of food so fabulous it would draw people here when the restaurants aren’t busy?
And that late-night brainstorm in March 1995 led to the founding of the Festival Gastronomico Puerto Vallarta eight months later. Intended to arouse culinary creativity at the local level and launch a cutting-edge gastronomic movement internationally, that first festival was held November 18-26 with the participation of six five-star hotels and six independent restaurants. Invited chefs numbered 12, establishing the pattern that continues to this day of one chef per restaurant.
At the gastronomic level, the interchange of ideas with other cultures and traditions serves to open and enhance the culinary background of all chefs participating. As most of the events are open to the public, the primary goal for the community was to foster tourism at a time when expectations and economics allowed and to promote growth. November is a month when the climate is pleasant, but winter visitors have not begun to arrive. This impulse to the local economy eventually increased participation to where today there are 25 local restaurants that form an integral part of this fantastic annual event. Its impact on tourism is undeniable, with hotel occupancy increasing over 70% since its inception.
NOTE: We have attended this great festival and you should too. For The Rest of The Story and more. Sponsored by |
Today's Recipe: Black Eyed Pea Soup with Ham and Greens
Our Black Eyed Pea Soup with Ham and Greens not only smells and tastes great, it packs a powerful nutritional punch! The collard greens, which are a type of cabbage, are an excellent source of vitamins A and C plus calcium and iron. Select greens that are crisp and bright. Avoid any that are yellowing or wilted. The high protein Black-eyed peas add great taste, texture and color. Try serving a pot of this soup with a skillet of corn bread and a bowl of honey butter for a homey, satisfying meal.
Prep time: 10 minutes
Cook time: 35 minutes
Makes 6 servings
Ingredients: 4 tablespoons CRISCO Vegetable Oil
2 medium onions, chopped
2 cloves garlic, minced
1 carrot, peeled and finely chopped
1/2 pound cooked ham, diced
1 pound collard greens, stems and ribs removed, finely chopped
1 14-ounce can chicken broth
5 cups water
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 16-ounce black-eyed peas (about 1-1/2 cups)
2 teaspoons cider vinegar
Preparation:
In a large saucepan, heat Crisco Oil over medium heat. Add onion, garlic, carrot and ham. Cook, stirring occasionally, until onion is soft. Add collards, broth, water, bay leaf and crushed red pepper flakes to the pan and simmer until greens are tender, about 25 minutes.
Rinse and drain black-eyed peas. In a medium mixing bowl mash one can of peas. Stir mashed and remaining whole peas into soup and simmer 5 minutes. Season with salt and pepper; stir in vinegar.
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Today's Top Ten Forum Discussions ACF Apprenticeship Program Info
Need Dynamite Pork Tenderloin Recipe
Brussel Sprouts
Sauce for Beef Tenderloin
Leeks Anyone?
Breakfast Torte
Pie crust - Butter, Margerine or shortening,
What Range Do You Have? What Range Do You Want?
Keeping Cooked Pasta
EU close to winedeal with the USA
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