| Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm ---------------------------------------- AOL and certain other e-mail readers can view this newsletter from the below link as HTML: http://chef2chef.net/news/letter/ ---------------------------------------- January 2002 Happy New Year! ================================================== 1. LAST ISSUE: If you missed it, access it here http://chef2chef.net/interactive/launch.htm -------------------------------------------------- 2. "Chef of the Month" Jacques Pepin Win one of Jacques Pepin's new cookbooks! http://topchefs.chef2chef.net/recipes-2/pepin/ -------------------------------------------------- 3. What's Cooking in our Recipe Club? http://chef2chef.net/news/subscribe.htm -------------------------------------------------- 4. N-E-W ! Visit our Chef2Chef Library http://marketplace.chef2chef.net/cookbook-store -------------------------------------------------- 5. N-E-W ! Chef2Chef E-Procurement System Find the Best Product at the Best Price! http://kitchen-auction.com/help/reverse.htm -------------------------------------------------- 6. Sweepstakes and Winners from December 2001 -------------------------------------------------- 7. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ -------------------------------------------------- 8. Hash-Brown Crusted Chicken Breasts from Crisco.com Recipe from http://crisco.com ================================================== -------------------------------------------------- 1. LAST ISSUE: If you missed it, access it here http://chef2chef.net/interactive/launch.htm -------------------------------------------------- Looking for Holiday Party Recipe Themes? Website of the Month: TableWine.com Still got last minute holiday shopping? Stay in your seat! Visit the new vendors in our Market Place Cynthia's Corner: I've never met a Cookie that I didn't like! Keep an eye on your fridge during this Holiday Season! Safety tips! Chef Revival and Daniel Boulud Cookbook Winners Christmas Eggnog from Chef June Jacobs CCP -------------------------------------------------- 2. "Chef of the Month" Jacques Pepin Win one of Jacques Pepin's new cookbooks! http://topchefs.chef2chef.net/recipes-2/pepin/ -------------------------------------------------- Celebrated host of numerous award-winning cooking shows on national public television, master chef, food columnist, cooking teacher, and author of twenty-one cookbooks, Jacques Pépin was born in Bourg-en-Bresse, near Lyon. His first exposure to cooking was as a child in his parents' restaurant, Le Pelican. At age thirteen, he began his formal apprenticeship at the distinguished Grand Hotel de L'Europe in his hometown. He subsequently worked in Paris, training under Lucien Diat at the Plaza Athénée. From 1956 to 1958, Mr. Pépin was the personal chef to three French heads of state, including Charles de Gaulle. For the rest of the story and a chance to win one of his new cookbooks click here: http://topchefs.chef2chef.net/recipes-2/pepin/ *_______________ A word from our sponsor - start ________________* CRISCO.COM Looking for great recipes from appetizers to desserts, Crisco.com has them all. Look for the Hash-Brown Crusted Chicken Breasts recipe below. Crisco makes cooking a joy, not a job. And now we've made our website easier to navigate, loaded with more tips and techniques, and an expanded recipe section that rates preparation on a complexity scale of 1,2,3. You can also post ideas to the Crisco Message Board and store your favorite recipes from Crisco.com and your own kitchen in a Crisco Recipe Box. Check out our new Chef of the Month. Please visit us at http://crisco.com *_______________ A word from our sponsor - end __________________* -------------------------------------------------- 3. What's Cooking in our Recipe Club? http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Starts: December 31, 2001 Personal Chef Recipes Host: Chef Terry Henderson Starts: January 7, 2002 Easy Indian Snacks and Savories Guest Host: Chef Rasoi Not a member? Sign up now! It's free. newsletter@cheftochef.net?subject=subscribe club or http://chef2chef.net/forms/form-entry.htm -------------------------------------------------- 4. N-E-W ! Visit our Chef2Chef Library http://marketplace.chef2chef.net/cookbook-store -------------------------------------------------- We have a new feature at Chef2Chef. It's our Library and you can find magazines in three categories. Food and Gourmet, Wine and Specialty with discounted prices as much as 75% off regular prices. You will also find the best cookbooks in two categories, Classic and Our Favorites, all discounted by 30% or more. Browse through our new Library: http://marketplace.chef2chef.net/cookbook-store -------------------------------------------------- 5. N-E-W! Chef2Chef E-Procurement System http://kitchen-auction.com/help/reverse.htm Find the Best Product at the Best Price! -------------------------------------------------- Chef2Chef provides you with the technology to post your product requirements using a reverse auction format where Suppliers dynamically bid against each other to win your business. When you create a reverse auction where Suppliers can see where their competition is bidding, you will receive the absolute best pricing from each Supplier. Often times you can save between 10% to 25% or more. Using the Chef2Chef as your E-Procurement System, you now can implement the same technology many of Fortune 500 companies already use. http://kitchen-auction.com/help/reverse.htm ---------------------------------------------------- 6. Sweepstakes and Winners from December 2001 -------------------------------------------------- Patrizia Maybee, Jill Von Flotow, Marcia Booth, Mary Burke, Pat Knaack, Tuyen Tran, Katina Lionikis, Dawna Maine, Christy Barker and Stanley Artis all won a three piece set of "Mumbo Jumbo" Chef Attire from Chef Revival in December's Sweepstake valued at $78 each. This month Chef Revival will give away fifteen Two Piece sets of their newest Chef attire pattern called "Kitchen". I've got a pair and they are hot! Register here: http://chef2chef.net/features/revival/ Pam Lange and Patricia Donaldson each won an autographed Martin Yan Cookbook from his "Chef of the Month" feature in December! Register to win a "Jacques Pepin Celebrates" cookbook in his feature this month. http://topchefs.chef2chef.net/recipes-2/pepin/ -------------------------------------------------- 7. Visit our new vendors in the Market Place http://marketplace.chef2chef.net/ -------------------------------------------------- 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, shipping solutions, wild game, 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/ ***Cartridge Market.com Why pay more when you can pay less? CartridgeMarket.com can help you save more than 80% on ink/toner cartridges. Please visit our website to find our special offers. You can also win prizes and free cash. http://www.cartridgemarket.com ***B&D Gourmet Coffee We have over 150 varieties of gourmet coffee, tea, Biscotti, Jet Tea (fruit n' tea freeze), Macadamia nuts, flavored syrups, Gift Baskets, dessert coffee creamer, friendship mugs filled with cocoa, and our new Coffee Cookies. Join our free coffee club and save, or join our "Coffee of the Month" Club. Visit us here: http://www.gourmet-coffee.net?referer=chef2 *** YiaYia's Garlic Sauce is thick & creamy, with a full-bodied & hearty "garlic kick". A very tasty & versatile sauce to use anywhere you like to use garlic: spread on sandwiches, appetizer/dip, seasoning, marinade, sauce, salad dressing. A whole new way to cook with garlic! The ultimate garlic experience. Visit http://www.ultimategarlic.com Editors Note: I've used this sauce and it is as versatile as they say. Great just on a good toasted bread or makes a wonderful Caesar Dressing. Try it! *** D'Artagnan Established on the principles of procuring the freshest, cleanest and most natural products, D'Artagnan currently provides a range of over 300 items to the world's top restaurants, hotels, retailers, cruise ships and airlines. From free range and organic meats to preservative free charcuterie, D'Artagnan continues to set the trend in the natural and organic market. Visit our sponsor here: http://www.dartagnan.com *** Speedy Ship.com Speedyship.com is a registered agent company of QuikPak Delivery Systems. The model this company is built on is to assist small to mid size companies doing B2B and B2C sales on the internet.Speedyship.com works closely with businesses in an effort to reduce and control shipping cost. Reducing shipping cost can be passed through to your loyal customers or used as an additional revenue tool. http://www.speedyship.com *_______________ A word from our sponsor - start ________________* Chef Revival is releasing it's newest pattern to the industry on Chef2Chef.net. It's called "Kitchen" and you are going to want a set! Fifteen (15) lucky Chef2Chef.net visitors will win a "Kitchen" Chef Set, valued at $58 in January. Be one of the lucky winners by registering here: http://chef2chef.net/features/revival/ Chef Revival has been the leading innovator and designer of chef apparel, cutlery, footwear, and other cool stuff for culinarians for over a decade. And, now we've done it again with Chef Care the first-ever line of personal care products for professionals. Here is where you'll always find the latest products and information from Chef Revival. http://www.chefrevival.com *_______________ A word from our sponsor - end __________________* -------------------------------------------------- 8. Hash-Brown Crusted Chicken Breasts from Crisco.com Recipe from http://crisco.com -------------------------------------------------- HASH-BROWN CRUSTED CHICKEN BREASTS Preparation time: 25 minutes Total time: 45 minutes 4 servings 4 boneless, skinless chicken breast halves, trimmed 2 teaspoons jarred minced garlic (or 1 large galic clove, peeled and minced) 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 teaspoon dried thyme leaves (or Italian seasoning) 1 large onion, peeled and diced 2 eggs 1 cup all-purpose flour, divided 2 or 3 Idaho or russet potatoes, peeled (do not use frozen shredded potatoes) for frying: CRISCO Oil Rinse chicken. Pat dry. Place chicken breasts 3 inches apart between two sheets of plastic wrap or wax paper. Pound to even thickness of 1/3-inch. Rub chicken with garlic. Sprinkle with ¼ teaspoon salt, 1/4 teaspoon pepper and thyme. Puree onion, eggs and 1/2 cup flour in blender or food processor fitted with steel blade. Shred potatoes using large holes of box grater or with food processor coarse shredding disk. Add potatoes to onion mixture. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Pour 1-1/2 inches Crisco Oil into 10 or 12-inch skillet. Heat oil to 375ºF. Dust chicken breasts with remaining 1/2 cup flour. Shake off any excess over sink or garbage can. Coat both sides of chicken with 1/3-inch of potato mixture. Slide chicken gently into oil using wide spatula. Fry for 5 to 6 minutes, or until bottom is brown. Turn gently with spatula. Fry second side. Remove from pan. Drain on paper towels. Serve immediately. Note: The chicken breasts can be pounded and seasoned up to 1 day in advance and refrigerated, tightly covered with plastic wrap. The potato mixture can be made up to 3 hours in advance. Refrigerate it with sheet of plastic wrap pushed directly into surface to prevent discoloration. http://www.crisco.com Bon Appétit and Happy New Year! Your Chef2Chef Team. ---------------------------------------- Chef2Chef News - Click the link below for REMOVAL or CHANGE OF ADDRESS instructions http://chef2chef.net/forms/unsubscribe.htm ---------------------------------------- AOL and certain other e-mail readers can view this newsletter from the below link as HTML: http://chef2chef.net/news/letter/ ---------------------------------------- |