 September 18, 2005 |
| |
Safety Solutions
For Professionals
|
Sponsored by  |
The Chef2Chef Katrina Relief Effort: Katrina related
Job Offers and Classifieds are FREE OF CHARGE  Chef2Chef CLASSIFIEDS Help! All classified advertisements offering or requesting equipment, merchandise or services related to the Katrina Disaster relief are free of charge. To post an advertisement, CLICK HERE, submit the ad for 3 months. SKIP the Payment Section and we will approve the ad as soon as possible!
Chef2Chef JOBS: Submit your job offers for Katrina displaced chefs, cooks and other foodservice personnel at no charge. More Information
Together, we can make a difference!
The Team at
Chef2Chef.Net.
Sponsored by  |
This Week's Recipe Club: An Apple a Day...
Date: September 19, 2005 - September 23, 2005
Guest Host: Chef David Nelson
Theme: An Apple a Day... - Monday: Granny Smith Apple Sauce; Gala Apple Salsa; Apple Pancakes, Spiced Yogurt and Cider Reduction.
- Tuesday: Wally Dorf’s Apple and Chicken Salad with Lemon Dressing; Apple and Goat Cheese Clafoutis; Granny’s Spiced Apple Sorbet.
- Wednesday: Baked Apples with Walnuts; Sweet Potato and Apple Bisque; Curried Apple Cabbage Slaw.
- Thursday: Baked Apple French Toast Casserole; Apple and Cheese Tart; Apple Pie Muffins.
- Friday: Thai Style Apple and Celery Salad; Chef Jean’s Apple Cake with Caramel Sauce; Gilbear’s Apple-drop Cookies.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 The French Culinary Institute
Learn the skills to have a successful career in the culinary arts. Study in a program designed by 4-star chefs and learn the fundamentals and the trail-blazing new techniques to help you become a star in your own right. At The French Culinary Institute, we teach you all the methods necessary to gain a solid foundation for a career as a chef, food journalist, caterer, food stylist, specialty food retailer—the options are endless!
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. | Finest Selection of Japanese Chef Knives from the top brands: Misono, Hattori, Nenox, Masamoto, Tojiro and more for home chef and the professional chef. |
 | Grimaud Farms Specializing in Muscovy, the finest duck, and the freshest superior guinea fowl products available. Check out their new Online Store |
 | Northwest Wild Foods Genuine Hand Harvested Wild & Natural Huckleberries, Syrups, Jams and Honey. Hand Crafted Family Owned for over 50 Years. |
 | www.ciachef.edu The Culinary Institute of America, the world’s premier culinary college, offers degree programs in culinary or baking and pastry arts. |
 | CooksCorner.com The Nation's Largest Kitchen Store! Thousands of name brand and hard-to-find items. Free Shipping on orders over $99. |
 | BourbonChickenSpices.Com Finally, you can make bourbon chicken at home with our spices. Guaranteed to taste like the malls'! |
Hot Summer Sweepstakes and Cool Things You Can Win at Chef2Chef.net
The fine folks from TempGun.com are giving away 4 of their non contact infrared thermometers. Winners names will be drawn on September 30th. Click Here to Win Yours!
NEW DayMark® Food Safety Systems. Win 300 NEW Grip2Go disposable pastry bags. Anti-Slip for the Perfect Grip! 4 Winners Each Month! Click to Win
As a first-time enrollee at FoodServiceRewards.com, you will be 500 points closer to earning FREE REWARDS! Click here to enroll online or call 1-888-674-2872 and mention enrollment code: F7XH-5284-T3J2. It’s Free, Easy and Fun!
Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Sign up here!
Winners:
July Winners for DayMark were John Kozlowski, Randy Wallis, Eugene LaGrave and Marci Minnick-Heard
August winners from TempGun are Gary Hunt, Gerald Gander, Dwight Collins and Cathie Herbert. Congratulations!
 Food Arts Magazine
Every issue features exceptional recipes, trends in the industry, restaurant openings and chefs on the move, surveys of new equipment, innovative presentation techniques and much more. Foodservice Professionals, sign up for your Free Copy
Purchasing and Storing Apples
For best quality, buy apples at the height of their season:
Late July through August--Gala, Gravenstein
Mid August through September--Jonathan, Golden Delicious, Fuji
Late October through November--Granny Smith, McIntosh
Year Round--Red Delicious, Newtown Pippin, Rome Beauty
By December, most apples on the market will be from cold storage or CA (controlled atmosphere) storage, except for those brought in from other areas, like Red Delicious from the Northwest. This is not necessarily bad. By using CA storage, the producers can regulate the conversion of starch to sugars in the apples, thus being able to offer crisp, ripe apples year round, although flavor can be affected.
The best apples to buy out of season are Fuji, Granny Smith and Rome Beauty, as these hold especially well.
Even apples of the same variety can vary due to the strain of apple, the soil, the climate, ripeness when picked and the care used in handling and storage.
The apple with the most color, the most perfect shape or the largest size is not necessarily the best. Sometimes, the most colorful apple has less flavor; the shape is no indication of flavor and the larger apples can be softer and mealy, as they tend to mature faster than smaller apples.
Apples should be chosen for a fresh look; a firm touch and skin free of damage (although russet colored marks are often due to damp climates and don't affect the flavor of the fruit). Due to demand from informed consumers, efforts have recently been made to produce apples with more taste, rather than perfect looks.
Store apples in the refrigerator, in plastic bags, for up to six weeks. Crispness and flavor are quickly lost at room temperature.
Good apples are crisp in texture. A mealy, mushy apple was either left on the tree too long or stored too long.
Fewer chemicals are now used, as consumers are more accepting of apples that are less than perfect in size and shape. Alar is no longer used.
Yield: 1 pound of apples (or two large apples) equals:
3 cups chopped apples or 2-3/4 cups sliced apples
This information is from Terri Pischoff Wuerthner, CCP. Terri was honored with the worlds first Culinary Fellowship from The Writers’ Colony at Dairy Hollow in Eureka Springs, Arkansas. Sponsored by  |
Today's Recipe: Apple Oat Bran Muffins
Makes 1 dozen muffins
Ingredients: CRISCO No-Stick Cooking Spray
1 -3/4 cups dry oat bran high fiber hot cereal
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 cup CRISCO Canola Oil
2 eggs
2/3 cup milk
1 jar (8 ounces) applesauce
1/2 cup raisins
1 teaspoon granulated sugar
Topping:
2 teaspoons cinnamon mixed with 2 teaspoons granulated sugar
Preparation:
Heat oven to 400 degrees F.
Spray 12 medium muffin cups with Crisco No Stick Cooking Spray.
In a medium mixing bowl, combine oat bran cereal, flour, brown sugar, baking powder, baking soda, cinnamon and salt.
In a small mixing bowl, whisk together Crisco Canola Oil, eggs, milk and applesauce. Add to dry ingredients; stir to combine. Stir in raisins.
Divide batter between muffin cups. Sprinkle with cinnamon sugar topping.
Bake at 400 degrees F for 15 to 18 minutes or until tester inserted into center comes out clean. Cool on rack for 10 minutes. Remove from pan and cool completely.
Recipe from Crisco.com Sponsored by  |
|
