|
 January 13, 2008 |
| In this Issue... |
| C2C's Recipe Section Revamped! |
| Chef2Chef Feature Spotlight |
| In the Pantry: New Year's Challenge |
| Recipe: Stuffed Pork Belly |
| Recipe: Batter-Fried Squash Blossoms |
| Top Threads on C2C's Culinary Forums | |
|
Chef2Chef's Recipe Section Revamped!
Cleaner and More User-Friendly Recipe Search!
With all the changes that have swept across Chef2Chef, the updated recipe section is one of the
most exciting. It's much easier to browse and search recipes, and you can now rate and review them. It's still a work in progress,
but we'd like to invite you to check it out!
See the New Recipe Section!
Chef2Chef Feature Spotlight
In the Pantry: New Year's Chef Challenge - Try These 5 Pallet Pleasers!
Are you resolved to liven up your menu with a few unique ingredients this year? We've got
five suggestions--from pork belly to blossoms--along with some delicious recipes. (See In the Pantry below!)
In the Fire: How I Ate My Way Through the Lower East Side
Chef David Gilbert goes to the City that Never Sleeps to conduct some delicious "market research."
Hear the highlights of his culinary trip (including a few of his most inspiring meals) his next edition of In the Fire, set
to launch this week! (Includes tasty photos).
New Year's Chef Challenge: Try These 5 Pallet Pleasers
 Resolve to Trying These Top Ingredients in 2008...
Trying new things in the kitchen will not only inspire your culinary passions, but make you a better
chef to boot. Turn a new culinary leaf this New Year-resolve to work with new or underused ingredients! Here are five tasty
recommendations to get you started, along with a few tips for preparing them.
Plate Some Pork Belly
Casey's use of this fatty cut of pig in Season Three of Top Chef helped launch its popularity with
novice chefs, but professionally-trained cooks have known about this delicious ingredient for years. Tia Harrison, owner of
Caffe Sociale in San Francisco, frequently offers pork belly on her menu. This month's feature is an appetizer of seared pork
belly served with mostarda and watercress salad.
"Don't be intimidated by the fat. Once you braise it [pork belly],
it can crisp up and is really delicious," Harrison advises firs-time pork belly chefs
Interested? While many butchers
may not have it in stock, most can order it for you.... (Click to Continue)
Read the Full Feature + Recipes!
Stuffed Pork Belly
Serves 4
Ingredients:
- 1 kg pork belly (raw, not too fatty) (a generous 2 lbs)
- 1 salt and pepper to taste
- 1 yellow turnip [substitute: carrot]
- 1 onion
- 5 cloves garlic
- 1 stuffing:
- 100 g plain breadcrumbs (3 1/2 oz)
- 1 bn parsley
- 100 g smoked ham, diced (3 1/2 oz)
- 100 g ground meat (3 1/2 oz)
- 1 pn sugar
- 1 tb marjoram
- 1 onion, finely chopped and sauteed till transparent
- 1 salt and pepper to taste
Preparation Preheat oven to
400 degrees.
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly with this mixture, then sew
the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around with seasonings.
Roast, along with the sliced turnip, for an hour, then reduce the temperature to 350 degrees. Roast
until crispy--about one hour more. The meat will have to be turned and basted several times.
Source: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976.
(Translation/Conversion: Karin Brewer)
Batter-Fried Squash Blossoms
Ingredients:
- 3 ea dozen squash blossoms, picked, just about to open (male blossoms are larger)
- 1 c milk
- 1 tb flour
- 1 ts salt
- 1/8 ts fresh ground pepper
- 1/2 c cooking oil
- 1 paprika
Preparation
In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and
gently pour the milk-flour mixture over
them.
Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated
blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.
Squash blossoms
are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered
from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.
Source: The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson, Avon Books, New York, NY, 1965.
Today's Top C2C Forum Threads!
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Sign up today and participate in our Culinary Forums!
|
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| October 14, 2007 |
| In this Issue... |
| Chef2Chef Feature Spotlight |
| In the Pantry |
| Recipe: French Onion Soup |
| Recipe: Jack-O-Lantern Cupcakes |
| Top Threads on C2C's Culinary Forums | |
|
Chef2Chef Feature Spotlight
In the Pantry: Perfecting Pumpkin
This month's feature spotlights everyone's favorite gourde. Find tips for selecting, storing,
and working with pumpkin, including some fabulous recipes. Find the feature below!
In the Fire with Chef David Gilbert
Look for Chef David Gilbert's newest column, set to be published this week!
Perfecting Pumpkin
 Enjoy the
Rich, Earthy Flavor of Pumpkin!
As Halloween approaches, pumpkins perk up every doorstep. A staple for both trick-or-treating fun
and cozy Thanksgiving dinners, pumpkins truly celebrate the fall season. While they make a fun holiday decoration, pumpkins
are too delicious to relegate exclusively to our front porches or pies... (Click to Continue!)
Read the full feature, including recipes!
Visit our Newest Market Place Vendors
If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts
and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.
 |
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most
Certified Master Chefs of any culinary college. Inquire now! |
 |
Institute of Culinary Education NY's prestigious 6-11 month Culinary Arts, Pastry & Baking, and Culinary Management programs feature externships at renowned
restaurants and career placement. |
 |
MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and
2 sweetened versions. Find out more now! |
French Onion Soup
Ingredients:
-
6 each white or yellow onions
-
1/4 pound butter (1 stick)
-
1/4 cup sugar
-
1/4 cup sherry
-
1 quart beef stock
-
1 quart chicken stock
-
1 tablespoon black pepper
Preparation:
Cut the tops and bottoms off the onions and slice them in half through the center
from top to bottom. Remove the outside skins and discard them.
Take a onion half and slice it in half against the natural
lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done.
In a large
stockpot, melt the butter and add the onions. Sauté them for about 15 minutes, then add the sugar, sherry and the black pepper.
Add
the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and
store in the refrigerator covered until use.
When reheating, always bring it up quickly and to at least 140 degrees.
To serve the soup:
Ladle it into a soup crock, top the soup with a crouton, sprinkle either grated Parmesan
or Romano on top of the crouton and cover all with a slice of Swiss cheese.
Heat under an overhead broiler until the
cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish.
Jack-O-Lantern Cupcakes
Serving: 24 Cupcakes
Ingredients:
- 1 pkg. Yellow cake mix
- 1 1/2 tsp. Pumpkin pie spice
- 1 cup Buttermilk
- 1 cup canned Pumpkin
- 2 Eggs
Frosting:
- 3 tbsp. Margarine; softened
- 3 tbsp. canned Pumpkin
- 2 cups Powdered sugar
- 1/2 tsp. Milk
- 1/2 tsp. Vanilla
- Black or red licorice twists
- Small green gumdrops
Instructions:
Preheat your oven to 350 degrees.
Line 24 muffin cups with paper baking cups.
In a mixing bowl, combine all
cupcake ingredients. Beat at low speed until just moistened; then beat for 2 more minutes at medium speed, scraping down sides
of bowl three times.
Pour batter into the muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center
comes out clean. Cool completely before frosting. Prepare frosting.
In small bowl, beat the margarine and pumpkin until well blended. Gradually
add 1 cup of the powdered sugar; beat until smooth, about 1 minute. Add milk and vanilla.
Gradually add the remaining cup of powdered sugar; beat for an additional 2
minutes.
Spread on tops of cooled cupcakes.
Slice down 1 side to open licorice twists into triangular pieces for eyes and
noses.
Cut jagged curved pieces for mouths.
Arrange on top of cupcakes for faces. Slice gumdrops in half; attach to head
for stems.
Today's Top C2C Forum Threads!
Got a Question or an Answer? Sign up today and participate in our Culinary Forums
|
--------------------------------------------------------------------
| September 9, 2007 |
| In this Issue... |
| This Week on Chef2Chef |
| Ask a Chef: Keeping Meats Moist for Catering Events |
| Recipe: Easy Kielbasa Cassoulet |
| Recipe: Moist Golden Cornbread |
| Top Threads on C2C's Culinary Forums | |
|
This Week on Chef2Chef
Ask a Chef: Keeping Meats Moist
Do you struggle to keep meats moist at big events? This week's Ask a Chef
column (see below) by Chef Bobo Bergstrom will give insider tips and tricks for doing just that.
In the Pantry: Apples
Autumn is approaching, and that means pique season for many popular
varieties of apples. This week Chef2Chef will launch its next In the Pantry feature on fall's favorite fruit. Learn how to
select and store apples and some creative ways to use them. You can even taste a few fresh recipes.
- The Team at Chef2Chef
Ask a Chef with Chef Bobo Bergstrom
"Any suggestions for keeping (meat moist) for large parties? ... I'm an off-site caterer
and really need a workable solution." - Pamela, Vancouver, WA
 From
Chef Bobo Bergstrom...
Unfortunately, like in most things culinary, there is no perfect formula for moist meat-the mass
of the meat, type of transport container, cooking method, holding time and many other factors must be considered. Once you
understand how these things work together, however, you'll be a pro.
Would You Like Red or White?
For catering and very large events I would suggest to use
white meat such as pork, chicken, or veal. These are not as sensitive for overcooking... (Read more)
Submit a Question for "Ask a Chef"
Learn More about Chef Bobo
 The Institute of Culinary Education (ICE) offers highly regarded, accredited 6- to 11-month career training
programs in culinary arts, pastry and baking arts and culinary management. With a gender ratio of approximately 50/50, ICE
students come from all over the United States and the world. Class sizes average 12 students in the culinary arts and pastry
and baking programs, and 17 students in culinary management. Convenient schedules allow students to take morning, afternoon,
evening, or weekend classes depending on their needs. Externships and job placement, frequently in New York City's finest
restaurants, are an integral part of the school's program.
Visit our Newest Market Place Vendors
If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts
and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.
|
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most
Certified Master Chefs of any culinary college. Inquire now! |
|
Institute of Culinary Education NY's prestigious 6-11 month Culinary Arts, Pastry & Baking, and Culinary Management programs feature externships at renowned
restaurants and career placement. |
|
MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and
2 sweetened versions. Find out more now! |
Easy Kielbasa Cassoulet
This is a unique twist on a traditional French stew called cassoulet. Cassoulet is a rich, slow-cooked
white bean stew, usually featuring goose, duck, pork or even mutton. This version features kielbasa, a staple of Polish cuisine
that comes in dozens of varieties, smoked and fresh, but almost always pork.
Ingredients:
1 tablespoon canola oil
1/2 pound kielbasa sausage, cubed
2 medium onions,
chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 teaspoon dried thyme
1/4 teaspoon
freshly ground black pepper
pinch cloves
19 ounces canned tomatoes
3/4 cup chicken stock
1 bay leaf
38 ounces
canned navy beans, drained and rinsed
Topping:
2 tablespoons butter
2 garlic cloves, minced
2 cup fresh
bread crumbs
2 tablespoons fresh parsley, chopped
Preparation:
Preheat oven to 350°F.
In large Dutch oven, heat
oil over medium heat. Cook kielbasa, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes
or until onions are softened.
Add tomatoes, breaking up with fork. Add chicken stock and bay leaf, bring to boil. Add
beans, reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf.
Topping:
In
a saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and
chopped parsley. Sprinkle over cassoulet. Bake in preheated oven for about 30 minutes or until crusty and golden on top, bubbly
and heated through.
Note: Can be prepared to this point, cooled, covered and refrigerated for up to 1 day.
Moist Golden Cornbread
Serves 9
Ingredients:
1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking
soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted
Preparation:
Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda
and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended.
Grease 8-inch square
pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean.
Today's Top C2C Forum Threads!
|
--------------------------------------------------------------------
| September 2, 2007 |
Sponsored by  |
 This Week on Chef2Chef
Women in the Spotlight
We've
just launched our next Feature Chef article (see below) honoring women chefs. While in many cultures women have long been
the gurus of home meal preparation, they have only recently become more competitive in the professional kitchen. Learn about
how organizations like Women Chefs and Restaurateurs are highlighting up-and-coming women chefs. You can even taste a few
award-winning recipes!
Ask a Chef: Keeping Meats Moist
This week Chef2Chef will be featuring our next Ask a
Chef column, in which Chef Bobo Bergstrom will give insider tips and tricks for keeping meat moist for large catering events.
From simple meat selection to advanced "sous vide" techniques, Chef Bobo will help you win the hearts and stomachs of the
guests at your next big event!
- The Team at Chef2Chef
Honoring Women Chefs
 Women Cracking the Culinary Glass Ceiling
While women chefs have served the families of kings and Presidents, none have been appointed to official head chef
roles at Court or the White House. The famed hotels and fine restaurants of Europe and the United States have long relied
on women to staff their facilities, but few have allowed them to take the reigns. This, however, is changing.
According to a recent Washington Post story, women comprise more than half of the food service workforce;
unfortunately, fewer than one in five works as a chef or head cook. To help advance the cause of talented women chefs, the
culinary organization Women Chefs and Restaurateurs (WCR) and Olivado Oil sponsored the annual Chef Quest: Celebrating Women
Chefs competition.
Women Chefs and Restaurateurs Partners with Olivado Oil
The purpose of
the contest, according to Olivado founder Chris Nathan, goes beyond the mere celebration of creative recipes. Speaking to
Chef Magazine, Nathan said, "In addition to our commitment to good health, we want to help women chefs break the glass ceiling
and advance in the culinary profession."
Case in point, this year's contest saw three American women, Ellie Basch,
Angie Armenise, and Charlotte Fekete, flown out to Australia on a ten-day trip to honor their
winning culinary creations.... (Read on)
Read the Full Feature, Recipes from the Top Honorees!
|
Sponsored by  |
The Institute of Culinary Education (ICE) offers highly regarded, accredited 6- to 11-month career training
programs in culinary arts, pastry and baking arts and culinary management. With a gender ratio of approximately 50/50, ICE
students come from all over the United States and the world. Class sizes average 12 students in the culinary arts and pastry
and baking programs, and 17 students in culinary management. Convenient schedules allow students to take morning, afternoon,
evening, or weekend classes depending on their needs. Externships and job placement, frequently in New York City's finest
restaurants, are an integral part of the school's program.
Sponsored by  |
Visit our Newest
Market Place Vendors.
If items on your shopping list include specialty foods of all kinds, beverages,
kitchenware, uniforms, services, gifts and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.
|
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most
Certified Master Chefs of any culinary college. Inquire now! |
|
Institute of Culinary Education NY's prestigious 6-11 month Culinary Arts, Pastry & Baking, and Culinary Management programs feature externships at renowned
restaurants and career placement. |
|
MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and
2 sweetened versions. Find out more now! |
Sponsored by  |
Recip e: Maple Barbecued Chicken Drumsticks
As summer winds down (and many of our US readers enjoy a long weekend), it's the perfect time
to fire up the grill! This recipe is a favorite from Chef2Chef's seasonal barbecue feature!
Makes 6 servings
Ingredients:
1/2 cup chili sauce
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons
CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about
3 pounds)
Preparation:
Bring first 7 ingredients to a boil in a medium saucepan over medium heat. Reduce
heat, and simmer, stirring often, 6 minutes. Remove 1/4 cup chili sauce mixture, and brush evenly on chicken drumsticks. Reserve
remaining chili sauce mixture for basting.
Prepare a hot fire by piling charcoal on one side of grill, leaving other
side empty. (For gas grills, light only one side, heating to 400° to 500°.) Arrange chicken drumsticks on food grate on unlit
side.
Grill drumsticks, covered with grill lid, 1 hour or until chicken is done, turning drumsticks once and basting
with remaining chili sauce mixture every 15 minutes.
Note: Chili sauce mixture may be stored in the refrigerator
in an airtight container up to 3 days. Maple Barbecued Chicken Breasts: Substitute 4 bone-in chicken breasts (about 3 pounds)
for drumsticks. Proceed as directed.
Source: Crisco.com
Recipe: Ziti Pasta
Salad
A great accompaniment to your Maple Barbecue Drumsticks, this fresh pasta
salad screams summer.
Makes 4 servings
Ingredients:
1 pound ziti
1 pound broccoli
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4
teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/4 cup parmesan
cheese, fresh grated
2 medium tomatoes, garnish
Preparation:
In a large pot of boiling salted water, cook the ziti according to package directions.
Drain and rinse under cold water. Drain again and set aside.
Bring a large pot of salted water to boiling. Separate
the broccoli into small flowerets, discarding the stems. Add the broccoli to the pot, bring back to a boil and cook rapidly
for 2 to 3 minutes. Drain and refresh under cold running water. Drain again and spread out on paper towels to dry.
In
large bowl, stir the mustard, salt, pepper and vinegar until everything is dissolved. Slowly add the oil, whisking until smooth.
Add the pasta, broccoli, and cheese, but do not toss. Cover and refrigerate.
Just before serving, gently toss until
all the ingredients are coated with the sauce. Core the tomatoes, cut into wedges and use to garnish the salad.
Sponsored by  |
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Got a Question or an Answer? Sign up today and participate in our Culinary Forums |
--------------------------------------------------------------------
| August
26, 2007 |
| Sponsored by |
This Week on Chef2Chef
This week Chef2Chef will launch the next featured chef article spotlighting women chefs. We'll discuss some of the
latest kitchen trends, efforts on behalf of groups like the Women Chefs and Restaurateurs (WCR), and introduce you to three
talented young culinary students: Ellie Basch, Angie Armenise and Charlotte Fekete.
The Team at Chef2Chef
In the Fire with Chef David
Gilbert: Lessons for Rookies
What You Won't Learn in Culinary School...
 This has been the most difficult, yet educational pieces I have ever written. Becoming a chef
is hard work, and many of the more tough situations you’ll be forced to deal with are beyond your control. You have
to learn to adapt, carry on and—as always—improve your craft.
Lets get started from a same common ground shall we? All people are mammals and therefore
bonded in some way, yet there are so many differences that make us unique. Our backgrounds, goals and philosophies differ,
and nowhere is that more apparent than when we’re all sweating it out in the same high-stress kitchen for ours on end.
One of the difficult things you must learn to manage is the difference in people’s personalities.
Butting Heads as an Asset
Conflicting personalities exist in all workplaces, but with the type of work we do as chefs,
it is critical to be able to deal with every boss or coworker you ever have. It is not hard to recognize who around
you shares a different type of personality. The #1 mistake people make is assuming differing personalities will lead
to bad working relationships. Naturally, chefs have their own approaches to more or less everything, but we must find
a way to communicate with one another on some level.
Young chefs must realize that they not only have to work with these people, but should LEARN
from them! When I go into restaurants to help build teams, I don’t only look for true leaders—I want chefs
with different personalities sharing the same philosophy for success. This creates a team of people that work well together,
but can solve problems differently. Learning how to manage our differences is an asset!
3 Rules for Becoming a Great Chef
I believe we all learn lessons along the way. I share a few that impacted me early on.
1. Get Your Priorities Straight. I knew since I was a very young child... (more)
Read the Full Feature!
Read 15 Questions with Chef David Gilbert
|
Sponsored by |
The Institute of Culinary Education (ICE) offers highly regarded, accredited 6- to 11-month career training
programs in culinary arts, pastry and baking arts and culinary management. With a gender ratio of approximately 50/50, ICE
students come from all over the United States and the world. Class sizes average 12 students in the culinary arts and pastry
and baking programs, and 17 students in culinary management. Convenient schedules allow students to take morning, afternoon,
evening, or weekend classes depending on their needs. Externships and job placement, frequently in New York City's finest
restaurants, are an integral part of the school's program.
| Sponsored by |
Find a Job! Or post one. Either way, the Chef2Chef Culinary Job Board can help! Our most recent jobs posted:
Visit our Newest Market Place Vendors.
If items on your shopping list include specialty foods of all kinds, beverages, kitchenware, uniforms, services, gifts
and more, please remember the Market Place sponsors who support Chef2Chef.net. They make all this possible. Thank you, from the team at Chef2Chef.
|
At our campus in Hyde Park, New York, we don’t just have master chefs; we have the most
Certified Master Chefs of any culinary college. Inquire now! |
|
Institute of Culinary Education NY's prestigious 6-11 month Culinary Arts, Pastry & Baking, and Culinary Management programs feature externships at renowned
restaurants and career placement. |
|
MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and
2 sweetened versions. Find out more now! |
Sponsored by  |
Chipotle Marinated Chicken
and Pine Nut Quesadilla
Makes 4 servings
Ingredients:
4 ounces Tabasco Chipotle Sauce
8 ounces raw chicken meat, boneless, small dice
1 tablespoon
canola oil
8 flour tortillas
12 ounces Monterey Jack cheese, grated
1/3 cup pine nuts, toasted
1/2 Roma tomato,
small dice
1 cup Tomatillo Sauce (recipe follows)
Preparation:
Preheat oven to 350°F.
Place the pieces of chicken into the Tabasco Chipotle Sauce for
30 minutes. While the chicken is marinating, toast the pine nuts in the preheated oven for about 10 minutes. Watch them closely
as they have a high oil content and will burn quickly. Once lightly browned, remove the nuts from the oven and transfer them
to a cool dish.
Sauté the chicken in a non-stick skillet for 4-5 minutes in the oil. Cook the chicken until just firm,
being careful not to overcook. Allow the chicken to cool and cut it into small pieces.
To Assemble the Quesadillas:
Place 4 tortillas on a non-stick cookie sheet. Spread the grated cheese over each tortilla evenly
about 1/3 of an inch high. Spread equal amounts of the chicken, pine nuts, and tomato on top of the cheese and place the four
remaining tortillas on top.
Place the quesadillas into the 350°F oven for 7-8 minutes until the cheese has softened
and just begins to bubble out the sides.
To serve, cut each quesadilla into 8 pieces with a large knife on a wooden
cutting board. Slide the cut quesadilla onto a plate and top each slice with a dollop of the Tomatillo Sauce
Source: Athens Foods
Chef Paul Prudhomme's
Macaroni and Cheese
Ingredients:
1 and 1/2 cups chopped onions
3/4 cup chopped celery
2 tablespoons plus 1 teaspoonChef
Paul Prudhomme's Pork and Veal Magic ®
1/2 cup defatted chicken stock - in all
5 egg whites
1 (12 ounce) container low-fat cottage cheese
1 (12 ounce) can evaporated skim
milk
1 to 2 teaspoons salt (optional)
10 cups cooked small elbow macaroni (from 5 cups uncooked)
6 ounces low fat
cheddar cheese (7 grams fat per ounce), shredded
Preparation:
Preheat Oven to 375 degrees.
Heat a 10-inch skillet over high heat. Add chopped onions, celery and Pork and Veal Magic. Cook
2 minutes, then stir to blend in seasoning. When vegetables begin to stick hard to the pan (about 2 to 3 minutes), add 1/4
cup stock, scrape up the brown on the pan bottom, stir well and cook 1 to 2 minutes. Turn heat down to medium and stir. Cook
until vegetables begin to stick hard again, about 4 to 5 minutes, and add the remaining 1/4 cup stock. Scrape up pan bottom,
stir well and continue cooking another 4 to 5 minutes. Remove from heat and let cool slightly.
Place the egg whites in a food processor. Process 30 to 45 seconds, or until the egg whites
are nice and frothy (but not until they make peaks). Add the cottage cheese and the milk and process. Don't let the
mixture get too smooth; a bit of lumpiness in the cottage cheese will give the dish more texture. Add the cooled mixture from
the skillet and process again, about 20 seconds. Taste and add salt if you desire. Place the cooked, drained macaroni into
a bowl, pour the sauce over and mix well. Pour into an unbuttered casserole, sprinkle the cheddar cheese on top and
bake at 375 degrees for 35 to 40 minutes, or until brown and bubbly.
| Sponsored by |
Today's Top C2C Forum Threads!
Kitchen spanish
Top 10 favorite movie dinner scenes
What would your favorite knives be?
Conversions, Equivalencies and More
Suggestions for tapenade and?
Savory-An essential herb?
20 lbs of cherries!
Source for pay scale
Pizza Stones
Law Mandate for Nutritional Information on Menus
Freezing Soups 101...
Crocs
suggestions of recipes to make on a campfire...??
Tater Mitts
Ideas for dinner party
What is the best gas range?
Hood System?
A Palomino sauce recipe?
What's the dif. between a French and a Dutch oven?
Mustard oil
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| August
19, 2007 |
| Sponsored by |
This Week on Chef2Chef
Home
Page Feedback
As announced last week, we finally launched the new Chef2Chef home page! We added new features to the top (just roll your mouse over the animation to pause it), a featured recipes section, and more.
We did not make any changes to the site navigation or the forums. If you have any feedback, questions or concerns about
the new design, feel free to post your comments here (forum registration required)!
In the Fire with Chef David Gilbert
This week we'll launch Chef David Gilbert's next
In the Fire feature. Chef Gilbert will share a few lessons he learned along the way that no culinary school could ever prepare
you for!
Have a great week!
The Team at Chef2Chef
Ask a Chef: "How the heck
can I get that membrane to break loose without tearing off chunks of white?"
Featured Chef: David Nelson
 Anyone can hard boil
and peel an egg, right? Maybe not. Everyone has their own theory on the "right" way to do it, and tried and true methods from
around the globe are as varied as the cooks themselves. What's a chef to do?
Boiling Eggs - The Yolk of the Matter
I used to teach cooking classes at the college level from Wayne Gisslen's book, Professional Cooking,
Second Edition. Gisslen suggests bringing the eggs to room temperature before cooking-either by setting them out for an hour
or by placing them in warm water for 5 minutes-to stop them from cracking when boiled. Carefully place the eggs in boiling
water and reduce to a simmer. Cook 3-4 minutes for soft boiled, 5-7 minutes for medium cooked and 12-15 for hard cooked. The
exact cooking time depends on egg temperature, size of eggs and the amount of water you use. I tend to use large eggs and
simmer for 17 minutes. Once boiled, chill your eggs immediately under cold running water. To peel, crack and start at the
large end where the air sac is located.
While this is a popular way to boil and peel hard boiled eggs, it's certainly
not the only way. The fine folks at the American Egg Board say to place eggs in a single layer in a saucepan. Then cover with
enough tap water to submerge the eggs by at least one inch of water. Cover and bring just to a boil and remove from the heat
source. Let the eggs stand covered for 15 minutes for large eggs, less for the smaller variety. Place under cold running water
or in an ice bath. To remove shell, simply crack by tapping all over, roll egg between hands to loosen shell and start peeling
at the large end. Julia Child used this method.
Why Eggs are Hard to Peel and What You Can Do about It
So, back to your original question: how do you peel the perfect egg? The age of an egg is the determining
factor in how easily it will peel. The fresher the egg, the harder it is to peel-no matter how you cook it. A two week old
refrigerated egg will peel beautifully for you once cooked, while an egg fresh from the chicken could be your worst nightmare...
Read the Full Ask the Chef Feature! Submit your question by filling out the form.
Chefs4Students.org
and Chef Florian Wehrli’s 4th Annual Culinary Grant Fundraiser Nets $15,000!
On
Tuesday July 31st, eleven chefs and culinary assistants from around the United States converged on Austin’s Homestead at Water Valley in Windsor, Colorado
for the Chefs4Students.org and Chef Florian Wehrli’s ( Flowehrli.com ) fourth annual Culinary Grant Fundraiser. Attending chefs were from Missouri, Utah, Colorado
and Pennsylvania. Also attending was a past grant recipient from the French Culinary Institute who worked side by side with
the chefs.
A crowd of nearly 80 enjoyed fine wines paired with an amazing eight course meal that included Rocky Ford Cantaloupe, Beef Carpaccio, Bouillabaisse, Scallops, Rabbit
Loins, Squab, Sorbet, local Bison and fresh Raspberries.
The use of the banquet facility and kitchen at Austin’s
Homestead at Water Valley was generously donated, and nearly all the food and wine was donated by Sysco Food Service, wine distributors and the chefs themselves to keep costs to a minimum. A silent auction
was held during the event which raised nearly $4,000 and included items from private donors, private chef services, cookbooks,
kitchen gadgets, and discounts for a culinary cruise, many local gift certificates and more.
All of the profits from
the event will be sent to the Yampa Valley Community Foundation which is a nonprofit organization who handles the donations
and distribution of the culinary grants as directed by the team of chefs from Chefs4Students.org. http://www.yvcf.org
Grants are handed out twice yearly and to date $50,000 has been awarded to deserving
culinary students in the U.S. and abroad...
Read the Full Release
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programs in culinary arts, pastry and baking arts and culinary management. With a gender ratio of approximately 50/50, ICE
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and baking programs, and 17 students in culinary management. Convenient schedules allow students to take morning, afternoon,
evening, or weekend classes depending on their needs. Externships and job placement, frequently in New York City's finest
restaurants, are an integral part of the school's program.
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Spicy Eggplant with Caramelized
Onions
Ingredients:
3 teaspoons olive oil, divided
1 tablespoon julienne-cut onions, for garnish
1/2
teaspoon minced garlic
1 2/3 cups peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons
salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons
reduced fat feta cheese
15 Athens™ Mini Fillo Shells (1 box)
Preparation:
In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until
fully caramelized and dark brown about 5 minutes. Remove onions and set aside.
Heat 2 teaspoons of oil, add garlic
and sauté for 1 to 2 minutes. Add eggplant and sauté for 7 to 10 minutes. Add bell peppers and salsa. Simmer until all liquid
is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly.
Spoon 1 rounded teaspoon of filling
into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350 degrees F oven for 5 minutes. Serve warm.
Source: Athens Foods
Tropical Lobster Cocktail
Ingredients: 
1 big or two small lobster tails
1 avocado
1 mango
¼ pineapple
¼ papaya
2 tomatoes
2
chives
1 red onion
2 tbsp limejuice
1 tbsp brown sugar
1 tsp hot sauce
Salt and vegetable oil
Preparation:
Dice
all fruits in ¼ inch pieces and chop onion and chives and transfer in to a large salad bowl. Add limejuice, sugar, hot sauce
and salt and toss. Fold in lobster cut in ¼ inch chunks and add some oil. Garnish with plantain chips and serve as a cocktail.
Source: Chef2Chef Featured Chef Bobo Bergstrom
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Today's Top C2C Forum Threads!
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I was born and raised in Louisiana. My culinary life started when my eyes could just break the plane of the counter;
grilling lessons from my father and recipes for beignets, perfect pancakes, and gumbo from my grandfather. 
I Say Phyllo, You Say Fillo... Or is it Filo?