 March 19, 2006 |
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  Chef of the Month: Cesare Casella
Chef Cesare enrolled in the Culinary Institute Ferdinando Martini waiting for confirmation on exact school name at the age of fourteen, and after graduating, he began transforming his family’s restaurant, Vipore, from a neighborhood restaurant into a well-known regional destination. By 1993 he had earned Vipore a Michelin star and a reputation that attracted patrons from Henry Kissinger to Tom Cruise. Chef Cesare then was named Executive Chef of New York’s Coco Pazzo and soon launched its sister restaurant, Il Toscanaccio. In March 2001 he opened his first solo New York restaurant, the critically acclaimed Beppe, followed in 2005 by Maremma, a Tuscan Trattoria named for the region in southwest Tuscany.
Chef Cesare travels frequently between New York and Italy, staying on top of both cultures and culinary scenes. He has also written three books—Diary of a Tuscan Chef, Italian Cooking for Dummies, and True Tuscan—and has appeared on Food Network’s Tyler’s Ultimate, Molto Mario, and Martha Stewart Living.
For the rest of the story, great recipes and a chance to win one of Chef Cesare's cookbooks, CLICK HERE
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This Week's Foodservice Daily Newsletter: Artichokes - Tis the Season
Date: March 20, 2006 - March 24, 2006
Guest Host: California Artichoke Advisory Board
Theme: Artichokes - 'Tis the Season - Monday: Party Artichokes with Three Dips Creamy - Thai Dip, Honey Mustard Dip, "Ship Ahoy!" Dip; Favorite Artichoke Dips from Castroville - Herbed Mayonnaise, Pesto Mayonnaise, Curry Mayonnaise, Soy Sauce Mayonnaise, Low Calorie Dill Dip.
- Tuesday: Artichoke and Roasted Red Pepper Salad with Roasted Red Pepper Dressing; Grilled Artichokes.
- Wednesday: French Fried Artichoke Hearts; Baby Artichokes, Ham and Fettuccini.
- Thursday: Focaccia-Stuffed Artichokes; Baby Artichoke Chicken Sauté.
- Friday: Baby Artichoke Calvados Sauté; Artichoke Napoleon.
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Artichokes 101
Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California. While artichokes are a small industry compared to broccoli, grapes and lettuce, they add nearly $50 million to the economy of the state and a whole lot of panache.
Approximately 80% of the state's total acreage lies within Monterey County. Nowhere else in the world is there such a concentrated area of production, consistently yielding over 3 million cartons of delicious artichokes every year. Recognizing that no other vegetable grown in Monterey County can claim such prominence, the Board of Supervisors of Monterey County declared the artichoke to be "the Official Vegetable of Monterey" in 1986.
The heart of the artichoke industry is located near Castroville in Monterey County and Castroville proudly proclaims itself to be "The Artichoke Center of the World" on a huge banner that spans the main street. Smaller banners depicting artichokes decorate the light poles and a restaurant/fruit stand called the Giant Artichoke actually has a giant artichoke for photo ops. Surrounded by thousands of acres of silvery artichoke plants, the town pulls out all stops to celebrate its major crop in May with a 2-day festival.
WHAT IS AN ARTICHOKE?
A native of the Mediterranean, the artichoke is a perennial in the thistle group of the sunflower (Compositae) family. In full growth, the plant spreads to cover an area about six feet in diameter and reaches a height of three to four feet. Its long, arching, deeply serrated leaves give the plant a fern-like appearance. The Green Globe cultivar accounts for essentially all the artichokes grown in this area.
For more, tune into this week's Foodservice Daily Newsletter or visit http://www.artichokes.org/ | Sponsored by |
Today's Recipe: Fiery Artichoke-Zucchini Spread
Spicy cayenne takes a dip in a refreshing artichoke-zucchini blend. Serve piping hot with thick slices of warm crusty bread.
Yields 4 cups
Ingredients:
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 small zucchini, grated
8 ounces cream cheese
1 cup sour cream
1/4 cup grated Parmesan cheese
1 green onion, finely chopped
1 teaspoon lemon juice
1/4 teaspoon cayenne
Preparation:
Combine all the ingredients in the slow cooker.
Cook on LOW for 2 to 3 hours, and serve hot.
Recipe From Rebecca Field Jager | Sponsored by |
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