 December 11, 2005 |
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  Chef2Chef Job Board, Limited Time Special Offer
Webmaster Fred has done it again! In the spirit of the holiday season, we have posted a 3 Month Unlimited Job Plan Offer. Employers, you can post as many jobs as you wish for 3 months and view up to 150 resumes for only $149. Each job will remain on the boards for 60 days from the time you post. This is a limited time offer that expires on January 4th, 2006.
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 This Week's Recipe Club: More Recipes from Cathy Leslie's Newest Recipe CD
Date: December 12, 2005 - December 16, 2005
Guest Host: Cathy Leslie
Theme: More Recipes from Cathy Leslie's Newest Recipe CD
- Monday: Baked Artichoke Spinach Dip; Prawn Wontons; Baked Crab Spread; Spinach and Cheese Pies.
- Tuesday: Tomato Zucchini Casserole; Swiss Cheese and Corn Casserole; I-10 Diner Sonora Casserole; Broccoli Casserole.
- Wednesday: Charred Garlic Rubbed Rib Steak; Spinach Stuffed Beef Tenderloin; Grilled Sirloin Steak with Mushroom Wine Sauce; Orange Glazed Flank Steaks.
- Thursday: Barbecued Fish Margarita; Barbecued Oysters with Spicy Garlic Butter; Dark Rum Spareribs; Jack Daniel's Stillhouse Barbecue Sauce.
- Friday: Candy Cane Cheesecake; Brownies Black Russian; Almond Apricot Biscotti; Bistante' German Sweet Chocolate Cream Cheese Brownies.
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
 Calling All Culinary Educators and Professional Chefs
Come join the Food Service Educators Network, (FENI), for three and a half days of "hands on culinary continuing education" in sunny Orlando, Florida. The dates are February 23-26, 2006 and there is still plenty of time to register, but don’t wait too long because classes are filling up quickly.
Reasons to join FENI in Orlando in February:
• World class culinary continuing education
• Networking with educators, chefs, and purveyors
• The opportunity to work hands on with master chefs
• Taking new teaching techniques from other educators back to utilize in your classroom
FENI brings together culinary educators, chefs and purveyors in a conference that has been called, “An outstanding educational culinary experience”. By working with the best chefs and educators in the business we have developed a program that you will be able to use everyday in your classrooms and kitchens.
We would love to have you attend the 2006 Educators Summit and are offering the readers of Chef2Chef the Culinary Portals newsletter a special chance to receive 20% off our low attendance rate. Just go to our website www.feni.org and review our program. When signing up online, via fax or snail mail just make sure to use code FENI06 to receive your 20% discount.
If you have any questions don’t hesitate to contact me directly,
Morgan Holzman
FENI Director
954-345-5507
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.  | New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition! |
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 Johnson and Wales Culinary Institute
At Johnson & Wales University, we'll provide you with a world-class education, taught by culinary world masters using the finest in equipment and ingredients. You provide the desire, drive and hard work necessary to shape your own destiny! Learn More
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ARAMARK Health and Nutrition Tips for 2006
Health and Nutrition Tips for 2006; ARAMARK Offers Suggestions for Staying Healthy in the New Year
PHILADELPHIA--(BUSINESS WIRE)--Dec. 9, 2005-- For most Americans, nutrition and exercise goals will top New Year's resolution lists for 2006. ARAMARK, one of North America's largest food and vending operators, presents health and nutrition tips for helping you stick to your resolutions:
Drink More Water
Although most people understand the benefits of water, most of us still don't drink enough of it during the day. Water has zero calories, zero caffeine, zero carbs, and is the perfect beverage to curb your appetite and reduce hunger cravings.
Snack Wisely
Many people find that eating a couple of small snacks throughout the day helps them to make healthier choices at meal time. At the office, many healthy snacks can be found in vending machines such as low fat granola bars, pretzels, trail mix and baked chips.
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Today's Recipe: Brie Crostini with Cranberry Salsa
We like this one because the brie and salsa can be made ahead and set out once guests arrive.
Makes 8 to 10 servings
Ingredients: Salsa:
2 cups fresh cranberries
2 scallions, finely chopped
1 small red jalapeño pepper, seeded and minced
1/3 cup sugar
pinch of salt
3 tablespoons fresh cilantro, minced
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest, minced
1 tablespoons fresh ginger, peeled and finely minced
Brie Mixture:
3/4 pound brie cheese, room temperature
8 ounces cream cheese, room temperature
black pepper, to taste
1 baguette, cut into 24 or so pieces
olive oil
Preparation:
Process the cranberries in a food processor until very finely chopped. Place in a glass bowl and add the green onions, jalapeño, sugar, salt, cilantro, lemon juice, zest and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.
Remove most of the rind from the brie and process with the cream cheese and pepper. Process until very smooth. Transfer to a bowl and refrigerate. Bring to room temperature just before serving.
When ready to serve, place sliced baguette on a sheet pan that has been lightly coated with olive oil. Brush the tops lightly and bake at 350 until just toasty. Spread with the brie mixture and top with a bit of the salsa.
Visit our Holiday Recipe Guide for more great recipes and seasonal tips. Sponsored by  |
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