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November 30, 2003  Chef of the Month, Jerry Traunfeld Go on a Cajun and Creole Culinary Adventure Into School...Out of Hunger Planning a Party? Use our Holiday Recipe Guide Visit our Newest Market Place Vendors Recipe: Chef June's Pecan Pie NEW Job Listings Worldwide!Click Here for our past issues. |
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 Chef Of the Month, Jerry TraunfeldAs executive chef of The Herbfarm since 1990, Jerry Traunfeld combines his passion for cooking with a love of gardening and garners national attention for his innovative multi-course menus. An expert in the subject of culinary herbs, he was featured in The New York Times Magazine, Food and Wine, Bon Appetit, Gourmet, Fortune, and many other publications. He has appeared on Martha Stewart Living, Better Homes and Gardens Television and The Food Network and is a regular guest on Public Radio's The Splendid Table. For the rest of the story and a chance to win one of Chef Traunfeld's Cookbooks, CLICK HERE |
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Just In Time For The Holidays! We’ve just been told that Signature Secrets Culinary Thickener is now available at the King Arthur Flour, Bakers Catalogue 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 |
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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! |
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| Chef June's Pecan Pie This is the second easiest dessert to make in the world (after Brownies) and one of the most impressive. Just try it! If you want to use a deep dish Pyrex pan, increase filling ingredients by one-half. Makes one 9-inch pie 1 unbaked 9-inch pie shell 1 1/2 cups sugar 1/2 cup light Karo (or cane sugar) syrup 1/4 cup unsalted butter A pinch of sea salt 3 extra-large eggs, well beaten 1 cup jumbo pecans Preheat oven to 375 degrees F. Mix sugar, syrup, butter and salt. Bring to a boil. Beat eggs, and add nuts. Stir just a little of the hot syrup into the eggs to warm them, then pour the egg mixture into the hot syrup RAPIDLY to avoid ending up with scrambled eggs. Pour into pie shell. Bake for 40-45 minutes. The center of the pie will still appear soft and “unset,” but it will continue to bake after you remove it from the oven. Recipe from Chef June Jacobs, CCP, who is hosting our Recipe Club this week. |
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