Chef-2-Chef Foodservice Newsletter: 2003-11-16 Culinary Sunday Times

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November 16, 2003

Introducing the NEW Chef2Chef Job Center

An Overloaded Refrigerator invites Food Poisoning

Recipe Club, Getting Ready for Thanksgiving

Visit our Newest Market Place Vendors

Recipe: Cranberry-Caramelized Onion Relish

Click Here for our past issues.

Meet the Diet Divas

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Introducing the NEW Chef2Chef Employment and Job Center

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Salsa Kiss brings the world to your Kitchen!

Is your pantry stocked up with specially selected gourmet salsas and sauces? Right. Who has the time? Salsa Kiss does! As a Salsa Kiss Club of the Month member, you'll get one salsa and one sauce, specially selected for taste, quality and fun, delivered to your door every month. And if that's not enough, we'll increase your enjoyment by sending you free dishware and chips in your first month! We'll also give you one month FREE if you sign up for a year! Order now and travel the world in your kitchen!

Salsa Kiss brings exotic elegance to your kitchen, whether you are looking for a chicken marinade, meat marinades, or exquisite gourmet salsas and sauces. Whether your occasion is formal or casual, whether your need is for an addition to your culinary collection or a superb hostess gift, Salsa Kiss will assist with your selection. Visit Salsa Kiss today and taste the passion!

Holiday Safety Tips

Overloaded Refrigerators are an Invitation to Food Poisoning!

The latest research shows that 88 per cent of cases of domestic food poisoning result when people are catering for larger numbers than usual. Cramming food into the refrigerator and constantly opening the door can cause the internal temperature to rise.

Refrigerator Sense:

Check the temperature of your refrigerator from time to time using a refrigerator thermometer. If it's between 32°F (0°C) and 41°F (5°C), the germs that can cause illness can't multiply.

Hot foods should be cooled quickly BEFORE placing in the refrigerator or the refrigerator temperature will rise.

All food in the refrigerator should be covered.

Store raw and ready to eat food separately with raw foods on the bottom shelves and ready to eat (cooked) above.

For more Holiday Safety tips and Recipes CLICK HERE

Each month, Crisco Cooks introduces you to delicious new Crisco recipes, savvy cooking tips, and exciting upcoming promotions. And now you can receive a new recipe every week! To get your weekly edition of Crisco Cooks, simply sign up here. If you choose not to sign up for weekly emails, you will continue to receive one monthly email with a recipe and other great ideas.

Crisco Cooks!

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Recipe Club, Getting Ready for Thanksgiving

This week we will have food safety and storage tips and recipes for appetizers, soups, cranberries, stuffings, breads and all kinds of side dishes to help make your Thanksgiving Feast a success!

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BIG NEWS, I’ve just been told that Signature Secrets is now available at the King Arthur Flour, Bakers Catalog site, packaged in 8 ounce containers for consumers! And it’s only $3.95! Use this link and use what the chefs use! Click Here

Visit our Newest Market Place Vendors

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Cranberry-Caramelized Onion Relish

Makes about 8-10Servings

2 tablespoons CRISCO Canola Oil
1 pound chopped onions
1 cup water (or red wine for a richer flavor)
1 cup granulated sugar
1 12 oz. bag fresh cranberries, cleaned
1 tablespoon red wine vinegar (or balsamic vinegar, if you prefer)
1 teaspoon salt

In a large, nonreactive pot, heat the Crisco Canola Oil over medium heat. Add the onions and cook, stirring frequently, until the onions are soft. Add 1/2 cup of sugar; raise the heat to medium high and continue to cook, stirring often, until the onions are caramelized. Add the water and remaining sugar and bring to a boil; stir well to dissolve all of the sugar. Add the cranberries, vinegar, and salt; stir well to combine. Return to a boil, lower the heat to a gentle boil, and cook, stirring occasionally, until all of the cranberries have popped and the relish is thick. Transfer to a heat-proof bowl and allow to cool completely. The relish will thicken as it cools. Cover tightly with plastic wrap and refrigerate. Relish can be made up to 5 days in advance. Enjoy!

Recipe from Crisco.com

Bon Appétit! The
Chef2Chef Team

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