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American Lamb Board Grand Prize Winner
American Lamb "Four Seasons - Endless Reasons: Grand Prize Winner
Chef Heidi Krahling of Insalata Restaurant in San Anselmo, CA is the $10,000 Grand Prize recipient of the first ever American Lamb Four Seasons-Endless Reasons Chef Recipe Contest. Her fall season creation, "Autumnal American Lamb Stew with Red Kuri Squash and Almond," was chosen as the top recipe in a blind judging event held at the Culinary Institute of America on September 3, 2004. Over 130 notable chefs vied for the prestigious honor of best American Lamb chef.
To see all of the Winners and Recipes
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American Lamb Grand Prize Winner
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 Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.
Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.
Farm-raised shrimp grow in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized.
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Recipe Club: Chef Michael Holleman Cooks with Rice, Pasta and Legumes
Date: October 11 - October 15, 2004
Guest Host: Chef Michael Holleman
Theme: Chef Michael Holleman Cooks with Rice, Pasta and Legumes
Monday: Wild Rice, Bacon and Mushroom Pilaf; Pumpkin Wild Rice Soup; Wild Rice Cakes with Mushroom Sauce.
Tuesday: Tomato Basil Couscous and Lentil Salad; Mediterranean Couscous Salad; Israeli Couscous with Cashews and Fresh Herbs.
Wednesday: Pesto Orzo Salad with Shrimp and Artichokes; Tomatoes Stuffed with Herbed Orzo and Pinenuts; Orzo with Bacon, Spinach and Tomato.
Thursday: Ginger Scented Bamboo Risotto Cakes; Chili Lime Sauce; Coconut Pistachio Bamboo with Cherry Rum Compote.
Friday: Slow Roasted Tomato and Peruvian Lima Bean Bruschetta; Peruano Beans with Chorizo, Shrimp and Chipotle Peppers; Wild Rice and Curried Crimson Lentil Soup.
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Give your little ghosts and goblins a sweet treat this Halloween! We've come up with some tricks and treats that are so good, it's scary! Spooky Recipes and More!
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Spider Web Pumpkin Pie
Makes one 9-inch pie
Ingredients: For the crust:
1 9-inch Classic CRISCO Single Pie Crust, unbaked
For the filling:
1 16-ounce can pumpkin (not pie filling)
1 12-ounce can evaporated milk
2 eggs, slightly beaten
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (freshly grated, if possible)
1/8 teaspoon ground cloves
For the garnish:
Freshly whipped, sweetened cream
Preparation:
Make the filling:
Preheat oven to 350°.
In a large mixing bowl, using an electric mixer, blend all ingredients together until smooth and combined.
Assemble the pie:
Pour filling into the unbaked pie crust.
Bake for 1 hour and 10 minutes, or until a knife inserted in the center comes out clean. Cool pie completely on a wire rack, then refrigerate until serving time. Garnish with whipped cream, if desired.
Recipe from Crisco.com
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