Chef Guide for Chefs: 2002-03-18 Chef2Chef Newsletter

Chef2Chef News - Automatic system commands
and Instructions: Scroll to the end of this Message
--------------------------------------------------
AOL and certain other e-mail readers can view this newsletter
from this link as HTML: http://chef2chef.net/news/letter/
--------------------------------------------------

Mid-March 2002

==================================================
1. LAST ISSUE: If you missed it, access it here
http://chef2chef.net/news/letter/
--------------------------------------------------
2. Site of the Month, MinuteMeals.com
http://chef2chef.net/links/favorites.htm
--------------------------------------------------
3. Check out our NEW Ultimate Bulletin Board!
The most popular discussion board on the planet.
The Community is at http://forums.chef2chef.net
--------------------------------------------------
4. 30,000 Kitchen Items available at Kitchens-Today.com
http://html.chef2chef.net/goto.php?id=17
--------------------------------------------------
5. Cynthia's Corner: Tried and True Baking Recipes
"Biscuits so light, you'll Cry with Joy"
http://chef2chef.net/features/cynthia/
--------------------------------------------------
6. Visit our new vendors in the Market Place
http://marketplace.chef2chef.net/
--------------------------------------------------
7. Recipe: Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette
From Chef of the Month Jody Adams' book "In the Hands of a Chef"
http://topchefs.chef2chef.net/recipes-2/adams/
==================================================

--------------------------------------------------
1. LAST ISSUE: If you missed it, access it here
http://chef2chef.net/news/letter/
--------------------------------------------------

LAST ISSUE: If you missed it, access it here
Chef of the Month. Chef Jody Adams
Here are the Sweepstakes Winners from February
Our newest forum at Chef2Chef is for Personal Chefs
Boursin Cheese announces its Chef of the Year winners!
A word or two about Cholesterol
Visit our new vendors in the Market Place
GINGERED CHICKEN AND ALMOND STIR-FRY

--------------------------------------------------
2. Site of the Month, MinuteMeals.com
http://chef2chef.net/links/favorites.htm
--------------------------------------------------

True or False: Good food means hours of Cooking? FALSE! Delicious home cooked meals can be made in 20 minutes or less! At MinuteMeals.com you will find many great ideas and instructions on how to speed up your cooking and food preparation.

They have categories for Quick and Healthy, Poultry, Pasta Grains and Vegetables, Meats of all kinds, Seafood, Soups and Salads, Desserts and Holidays. Take a moment to stop by and see why we chose MinuteMeals.com to be our "Site of the Month" http://chef2chef.net/links/favorites.htm

*_______________ A word from our sponsor - start ________________*

Please welcome our newest sponsor NestleFoodServices.com.

Feeling lucky? Sign in at Nestl� FoodServices.com http://html.chef2chef.net/goto.php?id=56 right now, and you'll be automatically entered to win the Nestl� Work Hard or Play Hard Sweepstakes. You could win a lap top computer, Panasonic� stereo, Sony� Wega� TV and even more great prizes. Three winners will get to choose their ultimate prize package - one of them could be you. Hurry, contest closes April 30, 2002. So, Enter today. http://html.chef2chef.net/goto.php?id=56

*_______________ A word from our sponsor - end __________________*

--------------------------------------------------
3. Check out our NEW Ultimate Bulletin Board!
The most popular discussion board on the planet.
The Community is at http://forums.chef2chef.net
--------------------------------------------------

Our discussion forums have undergone a remarkable overhaul in the last couple of weeks! They are far more functional and very user-friendly. Discover why this is the most popular message board on over 250,000 sites!

*** Forums for Home Chefs and Cooking Enthusiasts:
| General Culinary | Recipe and Tip Exchange | Recipe Club |

*** Professional Community Forums:
| Professional Chef Network | Personal Chef Community |
| Culinary Student Network | Mishaps & Horrors |
| Investment & Business Opportunities |

*** Miscellaneous Forums:
| TOP100 Nominations | Merchandise for Sale | Merchandise Wanted |
| Services Wanted or Offered | Chat Corner | Technical Support Forum |

It's THE place to talk "Culinary". Share a recipe or tip, ask for a recipe, sell an old refrigerator or find that used hood system for your kitchen. Offer your services or request a service. Got something to chat about like gardening or your favorite kitchen gadget, visit the new Chat Room. And if you have a question about the forums or how to use them, just log into the Technical Support Forum for all the answers.

Visit the new Chef2Chef.net Forum and Discussion Boards: http://forums.chef2chef.net

--------------------------------------------------
4. 30,000 Kitchen Items available at Kitchens-Today.com
http://html.chef2chef.net/goto.php?id=17
--------------------------------------------------

Kitchens-Today.com is now powered by KitchenEtc.com the world's largest online kitchen store! You can browse by category, price range or brand through over 30,000 kitchen specific items. If you need or want it�it's here! Getting married or know someone who is? What better gift for a newly wed couple than gifts for the kitchen! And you can use their Bridal Registry Form to list all the things you need for your home after the wedding. And when you register you can sign up to win a honeymoon!

For glassware, gadgets, bakeware, dinnerware, china, crystal, cutlery, cookware, electrics, gifts, textiles, flatware, gourmet food, cookbooks, furniture and more. There is even a Clearance section for some great deals! Visit The Kitchens-Today.com links at Chef2Chef.net or stop by at this link:
http://html.chef2chef.net/goto.php?id=17

--------------------------------------------------
5. Cynthia's Corner: Tried and True Baking Recipes
"Biscuits so Light, you'll Cry with Joy"
http://chef2chef.net/features/cynthia/
--------------------------------------------------

I have baked bread now for many years. I still love the fragrance that fills the house whenever I bake. Fresh home made bread or rolls and a large pot of homemade soup on the stove...what better way to beat the winter chill?

I have a bread machine of my own, and it has opened up a new world of experience for me. Sometimes I use the machine to completely make a loaf of bread, other times, I use the dough cycle, which takes the work out of making dough and allows it to raise once. I then shape as I please and bake the bread in the oven.

French bread is marvelous this way. Especially if you bake it on a baking stone, and throw five to six ice cubes on the bottom of the oven, to create steam while the bread bakes, thus creating that wonderful crackley crust.

Bread baking is something that speaks to the soul. It is an elemental thing, an "earth mother", that satisfies an emotional need, feeding the spiritual as well as physical body.

For the rest of the story and some wonderful bread recipes, please visit Cynthia's Corner here: http://chef2chef.net/features/cynthia/

*_______________ A word from our sponsor - start ________________*

This month Chef Revival is giving away 5 fantastic Stainless Steel Wire Knife Blocks at Chef2Chef.net. A $135 value each, this knife block has a "Handy" handle so you can move it about the kitchen with ease and it comes apart for easy cleaning. Holds 9 knives and a steel. Register to win at this link. http://chef2chef.net/features/revival/

*_______________ A word from our sponsor - end _________________*

--------------------------------------------------
6. 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, sauces and stocks, nuts, fruits, pies, clothing, shipping solutions, wild game, fresh produce, gifts and more. Over 450,000 unique visitors visit Chef2Chef each and every month. If you have products or services that you would like listed in the Market Place, contact me at: http://chef2chef.net/contacts/mail/mail-dn.html

*** FlavorSolutions.com: In 1951, MINOR'S� revolutionized the way meals were prepared by introducing superior quality meat-first food bases. We faithfully recreated the fine flavors chefs spend hours skillfully creating to provide you with recipe-ready stock. These products deliver a stock superior in quality to canned broth and at up to 75% less cost! Minor's products are now available to foodservice operators and home gourmets quickly and conveniently through our on-line partner, Flavorsolutions.com.

Today, our authentic bases are just the beginning. We have expanded our range of flavor enhancing solutions to include premium quality sauces, gravies and our revolutionary Chefs Specialties. Now you can buy your favorite labor-saving products on-demand. Please visit our site and check out the variety of exciting culinary ingredients!

EDITOR'S NOTE: FlavorSolutions.com is offering a 25% discount on all orders place from this newsletter ONLY on the following link. So, if you are looking for some great meat, chicken or seafood bases, Demi-glace or Hollandaise sauces, or tasty concentrates like Roasted Garlic, Chipotle or Roasted Red Bell Pepper, now is the time to "Stock" up.

S-A-V-E 25% on Flavorsolutions! CLICK HERE: http://html.chef2chef.net/goto.php?id=81

*** Bennington Pottery: Bennington Bakeware Collection The historic Bennington Potters Yard, located in downtown Bennington Vermont, is excited to now offer their "Baking with Bennington" bakeware starter collection online at PiecesOfVermont.com. Also available are... Bread Warmer, Heart-Shaped bakers, Deep Dish Pie baker, Lasagna Dishes, Tankard Mugs, Dinnerware and Country Pitchers. Gift Ideas for the cooking enthusiast...and much more! Made in Vermont, this exquisite line of blue agate glaze pottery is know throughout New England for its' charm and durability. http://www.piecesofvermont.com

*** Tupperware: My Tupperware is used for storing/freezing your meals, they go from the refrigerator right to the microwave or straight to the table. We have a wide assortment of products geared for your kitchen, you can set a beautiful table with our great Spring colors. You can get your pantry or cupboards in order with our modularmates, great improvement for organizing. Baking products for all your baking needs. My site is also bilingual, "Si hablo Espanol." http://www.mytupperware.com/nancymonroe/

--------------------------------------------------
7. Recipe: Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette
From Chef of the Month Jody Adams' book "In the Hands of a Chef"
http://topchefs.chef2chef.net/recipes-2/adams/
--------------------------------------------------

Note: Register to win one of Chef Jody Adams new cookbooks, "In the Hands of a Chef"
http://topchefs.chef2chef.net/recipes-2/adams/

Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette

Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, I peel the stalks; unpeeled thick spears have an unpleasant "stemmy" flavor and are tough. Although we often eat steamed asparagus dressed with a little good olive oil, this recipe calls for blanching the asparagus, then giving it a quick roast. Roasting brings out a nutty quality in the vegetable's flavor, well matched with the aged Gouda that is sprinkled on just before serving.

2 pounds asparagus
Kosher salt
2 tablespoons extra virgin olive oil
Freshly ground black pepper

Vinaigrette

1/4 teaspoon minced shallot
1/2 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced shallots
2 ounces aged Gouda, sliced paper-thin
1/4 cup chervil sprigs
1. Preheat the oven to 400 degrees F.
2. If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem. If the asparagus are pencil-thin, simply snap off the ends.

3. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add the asparagus, and cook until bright green and tender (the time will depend on the thickness of the asparagus). Plunge the asparagus into the ice water to stop the cooking. Drain thoroughly.

4. Toss the asparagus with the olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast until hot, 4 to 5 minutes.
5. Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add the olive oil in a smooth, steady stream until thoroughly incorporated. Season with salt and pepper.

6. Remove the asparagus from the oven and toss with the vinaigrette and the I tablespoon shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.

Makes 4 appetizer servings

From In the Hands of a Chef by Jody Adams and Ken Rivard. Copyright 2002. All rights reserved. HarperCollins Publishers.

Bon App�tit from
Your Chef2Chef Team.

--------------------------------------------------
AOL and certain other e-mail readers can view this newsletter
from this link with a Browser: http://chef2chef.net/news/letter/
--------------------------------------------------
QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net
--------------------------------------------------
SUBSCRIBE or Unsubscribe Requests:
http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail
by typing into the SUBJECT line: remove news or subscribe news
--------------------------------------------------
Past newsletters are archived: http://chef2chef.net/news/letter/
--------------------------------------------------
LIST PURGE: We attempt to send email for 24 hours. If not
successful, your address is removed. Re-subscribe if in doubt.
--------------------------------------------------