 September 25, 2005 |
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Food Arts Magazine
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  Chef of the Month: Daniel Boulud
Chef Daniel Boulud was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking.
After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned Chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a Chef in some of the city's finest kitchens, he made his way to the United States. His first position here was as Chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.
In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune. In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan's café society to a spot with the cosmopolitan chic of a Parisian rendez-vous.
For the Rest of the Story, great recipes and more...
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This Week's Recipe Club: Specialty Foods - Special Results
Date: September 26, 2005 - September 30, 2005
Guest Host: Jules Silver
Theme: Specialty Foods - Special Results - Monday: Saffron-Flavored Aioli (Mayonnaise); Saffron Risotto Milanese Style; Jumbo Shrimp with Saffron and Tomato.
- Tuesday: Pasta with Capers and Olive Oil; Pan-Roasted Halibut Steaks with Fried Capers; Chicken Piccata with Toasted Pine Nuts.
- Wednesday: Fresh Tomato Vinaigrette; Roasted Eggplant with Balsamic Marinade; Veal Chops with Balsamic Vinegar Glaze.
- Thursday: Pasta with Garlic and Olive Oil Sauce; Grilled Swordfish Sicilian Style; Roasted Asparagus.
- Friday: Mashed Potatoes with Black Truffles; Fettuccine with Truffle Butter; Veal Scallops with Porcini Mushrooms and White Truffle Oil.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 The Culinary Institute of America
CIA’s degree programs in culinary or baking and pastry arts give you 1,300+ hours hands-on learning, faculty with the most Certified Master Chefs, and a career network of 37,000 alumni. www.ciachef.edu
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Winners:
August Winners for DayMark were Bernard Koeniger, Caryn Quaker, Cathie Herbert and Angela Sarabia. Congratulations!
August winners from TempGun are Gary Hunt, Gerald Gander, Dwight Collins and Cathie Herbert. Congratulations!
 Nothing Beats a Bowl of Chili
Chili and corn bread are a classic combination that makes a satisfying family meal, tote-able tail gate fare or a crowd pleasing spread for your next football party! Great Recipes
Cynthia's Corner: The Top 50 Foods everyone should try a bite of in their lifetime ...
Foods to Try Before You Die!
Ainsley Harriot of the BBC-TV, asked his viewers in March of 2004 to vote for the top 50 things they believe everyone should try a bite of in their lifetime - or eat before they die. After the votes were all in and tabulated, this is the list his viewers came up with. The last two items were #49 - Caviar and #50 - Cornish Pasty.
I checked the list out, finding the dishes I didn't know on the Internet, and realized that I have eaten all but 8 of the list. (Those are 11, 22, 32, 36, 37, 40, 42, and 48). I just haven't been able to find them in my local grocery store.
For the list, commentary and 7 tasty recipes, Click Here Sponsored by  |
Today's Recipe: Mexican Cornbread
Makes 1 8 x 8 loaf
Ingredients: 1 cup yellow cornmeal
2/3 cup unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dairy sour cream
2 eggs
1/4 cup CRISCO Oil
2 cups shredded Cheddar cheese (about 8 ounces), divided
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chilies, drained
Preparation:
Preheat oven to 350 degree F. Oil 8-inch square baking pan. Set aside.
Mix cornmeal, flour, baking powder and salt in small mixing bowl. Set aside.
Blend sour cream, eggs and Crisco Oil in medium mixing bowl. Add cornmeal mixture, 1-1/2 cups Cheddar cheese, corn and chilies. Mix well. Pour into prepared pan.
Sprinkle with remaining 1/2 cup Cheddar cheese. Bake at 350 degrees F, 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cut into squares and serve warm.
Recipe from Crisco.com Sponsored by  |
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