After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under some of the country's most renowned chefs such as Roger Vergé, Georges Blanc and Michel Guérard. Following two years as chef in some of Copenhagen's finest kitchens, Daniel made his way to the United States where his first position was as Chef to the European Commission in Washington, DC. Next, Daniel went on to open the Polo Lounge at the Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le Cirque.

For the rest of the story, some great recipes and a chance to win one of two free autographed cookbooks from Chef Daniel Boulud, click here: http://topchefs.chef2chef.net/recipes-2/boulud/



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3. What’s Coming Up In The Recipe Club!
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In just six short weeks, thousands of people have signed up for our free daily Recipe Club! Here are some reasons why. Look what’s coming up in the next two weeks. This week, author Sharon Sanders, who just released the book "Cooking Up an Italian Life: Simple Pleasures of Italy in Recipes and Stories" gives us delicious recipes including…Mosticcioli in Fiery Tomato Sauce and Gorgonzola Chicken Thighs. Wow!

And next week, chef and author June Jacobs CCP, who recently released her cookbook "Feastivals, Cooks at Home" shares some Southern recipes like these…Blackened Catfish and Creole Roast Turkey!

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Chef Revival awarded four sets of Crafter Kits (Carving and garnishing tools) to the following winners: Carlos Mansilla, Rebecca Pittman, Rita Schunk and Anthony Parisi. This month Chef Revival is giving away ten (10) Mumbo Jumbo Chef Sets valued at $78 each. They include a pair of Chef Pants, an apron and a PB flat top hat in their just released pattern…Mumbo Jumbo! You’ve got to see this cool new pattern. Register to win on any the Chef Revival links at the site and remember to visit their site when you need culinary tools, clothing, jewelry, Chef Care products and more. http://chef2chef.net/features/revival/

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HarperCollins Publishing gave ten of Emeril Lagasse’s new cookbook, Prime Time Emeril to the following winners…Chris O’Halloran, Anthony Peterson, Don Casper, Heather Slater, Joseph Weatherbee, Rosemary Metz, Ursala Gonzalez, Philippe Mesnil, Michele Sigle and Cyndi Vande Hoef. Our many thanks to HarperCollins Publishing.

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5. Visit our new vendors in the Market Place
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The Market Place at Chef2Chef.net is a great place to find whatever you are looking for! You'll find listings and links to gourmet meats and seafood, coffee, beer & wines, seasonings, chocolate, "Of the Month Clubs", desserts, nuts, fruits, pies, clothing, fresh produce, gifts and more. If you have products or services that you would like listed in the Market Place, contact us at: http://chef2chef.net/contacts/

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*** Click on the "Blinking Turkey" to find hundreds of turkey and Thanksgiving recipes. The question of what to do with leftover turkey has been answered. http://chef2chef.com

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7. Classic Crisco Single and Double Pie Crust
   Recipe from http://crisco.com
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CLASSIC CRISCO SINGLE AND DOUBLE PIE CRUST


Single Crust

1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water


Double Crust

2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water


9-inch Deep Dish Double Crust or Two 10-inch Double Crust

2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water


Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.


Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute. For double crust, flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust.

Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.

Bake according to specific recipe instructions.

For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. For recipe calling for unbaked pie shell, follow baking directions given in that recipe.



Bon Appétit and
have a great week!
Your Chef2Chef Team.


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