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November 2, 2003  Chef of the Month: Sandy D'Amato The Chef2Chef Holiday Recipe Guide is now Online! Musings from an unemployed Chef Visit the Market Place. Recipe: Fried Apple PiesClick Here for our past issues. |  FREE Subscription! Foodservice Professionals and US Residents only. |
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Chef of the Month, Sandy D'Amato Chef Sandy D'Amato, a contributor to the James Beard "Winning Styles" Cookbook, was personally chosen by Julia Child to cook for her 80th Birthday.Sanford D'Amato graduated from the Culinary Institute of America in 1974, and stayed on for a one year fellowship in the Escoffier Room. He then worked in various New York City restaurants through the 70's. In 1980, he returned home to Milwaukee's John Byron¹s Restaurant where he received national attention in 1985 Food and Wine magazine as one of the top 25 "Hot New Chefs", and touted as "One of the finest seafood chefs in the country" in a 1988 Bon Appetit feature article. For the rest of his feature and to view his wonderful recipes that he contributed to the newly released James Beard's Winning Styles Cookbook CLICK HERE |
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 Calling all Chefs! Take the Survey HereWeb Opinions is requesting input from chefs on current and upcoming food trends in our industry. Chefs, please take a moment of your time and contribute your opinions. Thank you. |
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| Fried Apple Pies Makes 12 fried pies Ingredients: 1-1/2 cups chopped pared tart cooking apples 1/3 cup seedless raisins 1/3 cup water 1/3 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 cups sifted all-purpose flour 1 teaspoon salt 1/2 cup CRISCO shortening 1/2 cup cold water CRISCO shortening for deep frying Combine apples, raisins, and 1/3 cup water in a heavy saucepan. Cook over high heat until mixture comes to boiling, stirring frequently. Reduce heat to low and simmer uncovered for 5 minutes. Stir in brown sugar, cinnamon, and nutmeg. Simmer for 5 minutes, stirring frequently. Remove from heat. Combine flour and salt in a bowl. Cut in Crisco with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until dry ingredients are moistened and dough can be gathered into a ball. Divide dough in half. Roll to 1/8-inch thickness on a lightly floured surface. Using the lid from a 3-pound Crisco can as a pattern, cut 6 circles (about 5-1/4 inches) from each half. (Reroll as necessary.) Heat Crisco to 365ºF in a deep saucepan or deep fryer. Place about 1 tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling, pressing with fork to seal. Fry a few pies at a time in hot Crisco for 6 minutes until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Serve warm or cool. |
| Bon Appétit! The Chef2Chef Team |  | Comments, Technical Support UNSUBSCRIBE HERE | Archive Newsletter Advertising Inquires |
