 April 10, 2005 |
 | The Chef2Chef Culinary Hall of Fame | | Recent News on the Chef2Chef News Desk | | Recipe Club: Kosher by Design Entertains by Susie Fishbein | | Visit our Newest Market Place Vendors | | The most dangerous phrase used in the kitchen - “Season to Taste" | | Recipe of the Week: Cobb Salad | | Today's Top 10 Discussion Forum Threads | | LOTS OF NEW Jobs at Chef2Chef.Net! |
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Chefs, cooks, culinary students, restaurateurs, culinary instructors, foodservice professionals, culinary enthusiasts, cooking aficionados along with cooking, wine and beer web sites and their followers numbering in the hundreds of thousands, vote to keep their favorites on the ranking lists and elevate them into the Chef2Chef Culinary Hall of Fame.
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 Recent News on the Chef2Chef News Desk! King Estate Winery Hires Stu Stein
Hood River Saturday Market
Kitchen Innovations - New for 2005!
Cookie Monster Eating Less Cookies
Southern Breeze Coastal Wine Tour
SOS Taste of the Nation in Event in NJ
2nd Annual White Truffle Event at Bellasera
Chef Bobo Bergstrom at Beard Foundation
Z-Trim Attracts Interest as Fat Sub
All Natural Trans Fat Free Alternative
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This Week's Recipe Club: Kosher by Design Entertains
Date: April 11, 2005 - April 15, 2005
Guest Host: Susie Fishbein
Theme: Kosher by Design Entertains - Monday: Chicken Tagine; Roasted Beet Salad; Apple Crunch Galette
- Tuesday: Flounder over Smashed Chick Peas; Orange Fennel Salad with Warm Tomato Vinaigrette; Chocolate Peanut Butter Diamonds
- Wednesday: Carrot Coconut Vichyssoise; Cornish Hens with Pistachio Paste; Chocolate Berry Tart
- Thursday: Hazelnut and Honey Crusted Veal Chop; Thai Slaw Salad; Pineapple Truffles
- Friday: Lamb Kabobs on Eggplant Purée; Moroccan Sweet Potato Stew; Peach and Berry Crisp
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Fresh Spring Desserts
Our sunny desserts bring a welcome breath of spring to winter-weary meals. Perfect for special occasions or simply a seasonal treat, you and your family deserve a sweet taste of spring!
Visit our Newest Market Place Vendors!
The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef.  | Register and Win in the PizzaWorks.com Massive Million Foodservice Rewards® point sweepstakes. Visit www.PizzaWorks.com to learn more! |
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 | Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US. |
 | Pepper-Passion Elegant Salt & Pepper Mills handcrafted from rare & exotic tropical hardwoods. See the "Aphrodite" Pepper Mill. Gourmet Sea Salts and Peppercorns. |
 | FoodsInSeason.com Chefs and Restaurateurs... Direct Source To The World’s Finest Gourmet Fresh and Dried Wild Mushrooms, Truffles, Huckleberries and more! |
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Win a copy of our "Chef of the Month", Marcel Biró's cookbook, Biró, European Inspired Cuisine Winner picked April 15th.
 The C2C Classified Market Place
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The most dangerous phrase used in the kitchen - “Season to Taste” another rant by Bruce Morgan
Salt and Pepper have been in use for a very long time, just how long nobody knows for sure. The first use of pepper may have occurred in Paleolithic times. I could easily imagine a scenario like this:
“A troglodyte family was foraging for some food when one of the members noticed some dried berries on a vine that had a very distinctive and pleasant smell. A handful of these berries were collected and brought back to the cave where, later that evening, they were sprinkled on some Woolly Mammoth meat as it was brought off the fire spit. Everyone was amazed at the new flavor and agreed it was a lovely addition. They decided to call it "Pepper".
The next day another meal was prepared. Mr. Troglodyte was so impressed with the flavor of the new Pepper berries that he added a big handful onto his portion of dinner. Mrs. Troglodyte was furious. She said, “Why don’t you taste your food before covering it with Pepper?”
Mr. Troglodyte had to sleep on a different rock that night.
Click this link for the rest of this rant by Bruce Morgan of Pepper-Passion.com Sponsored by  |
Today's Recipe: Cobb Salad
Makes 6 servings
Ingredients: 2 cups romaine lettuce, chopped fine
2 cups Boston lettuce, chopped fine
2 cups iceberg lettuce, chopped fine
1 cup watercress, coarse stems discarded, chopped fine
3 ripe avocados (preferably California)
3 cups cooked chicken breasts, diced fine (a rotisserie chicken from the grocery is a real time saver)
6 slices cooked lean bacon, chopped fine (pre-cooked microwavable bacon is another time-saver)
1 large tomato, seeded and chopped fine
1 large hard-boiled egg, chopped fine
2 tablespoons chopped fresh chives
Dressing:
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
2/3 cup CRISCO Oil
1/2 cup finely grated Roquefort
Preparation:
Toss together romaine, Boston, iceberg lettuces and watercress in a large salad bowl.
Halve, pit and peel the avocados and cut them into 1/2-inch pieces.
Arrange chicken, bacon, tomato and avocado decoratively over the greens. Garnish the salad with the chopped egg and chives.
Dressing:
Whisk together vinegar, mustard, salt and pepper to taste.
Add oil in a slow stream, continuously whisking. Whisk dressing until thick and blended.
Stir in Roquefort. Whisk dressing again and pour it over the salad.
Toss salad well before serving.
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