 December 18, 2005 |
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  Chef of the Month: Lidia Matticchio Bastianich
With her TV series, 6 cookbooks and 4 restaurants she has spread her gospel of homey Italian cooking, the importance of family meals and of eating fresh, seasonal food.
In addition to her restaurant and entertainment empire, she also offers a line of specialty sauces, including ones developed for Williams-Sonoma, and a culinary travel company offering trips to Italy. Bastianich maintains she still has time to have her family over for dinner at least once a week.
Star of the public television series, LIDIA'S ITALIAN-AMERICAN KITCHEN, Lidia Matticchio Bastianich is widely regarded as the "First Lady of Italian cuisine and restaurants in the United States." She was born in Pola, Istria, a region formed by the Gulf of Trieste at the juncture of Italy and the former Yugoslavia, and she came to New York in 1958. Her television show, Lidia's Italian-American Kitchen, began airing in January, 2001 and is accompanied by her third cookbook by the same name, released in October 2001 (Knopf). Lidia's Italian Table was released in September 1998 together with a companion book of the same name (William Morrow, 1998). In addition, Lidia is the author of the monthly column, Lidia's Italian Table, distributed by Universal Press Syndicate.
For the Rest of the Story, her newest cookbook and some great recipes.
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This Week's Recipe Club: Holiday Favorites from the Chef2Chef Forum Members
Date: December 19, 2005 - December 30, 2005
Guest Host: Chef David Nelson and Friends
Theme: Holiday Favorites from the Chef2Chef Forum Members - Monday: Beverages - Saffron Eggnog; Miami Rum Punch; Release Valve; Ramos Fizzes.
- Tuesday: Appetizers - Baked Stuffed Mushroom Caps; Terrines of Smoked Salmon and Scallops; Anchovy Fritters.
- Wednesday: Christmas Day Brunch - Barbara's German Pancake; Classic Eggs Benedict with Canadian Bacon and Hollandaise Sauce; Canadian Bacon, Spinach and Cheese Frittata; Blueberry Cream Cheese Muffins.
- Thursday: Salads - Pink Salad; Pear and Blue Cheese Salad with Spiced Candied Pecans and Raspberry Vinaigrette; Gourmet Greens and Mustard Vinaigrette.
- Friday: Desserts - Christmas Pudding; Chocolate and Brandy Soaked Cherry Cake with Christmas Spiced Whipped Cream; California Fruitcake.
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
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Virginia Association Honors Restaurant Worker
When you first meet Chip Young, you can't stop looking at it.
You don't want to stare, but you can't help yourself.
That smile of his is really something.
"He weighs about 70 pounds," said Garth Larcen, his boss, "and 69 of them is his smile."
You barely notice the tough, but frail, body or the motorized wheelchair that carries him around. You see only his spirit, beaming through that winning ear-to-ear.
Did we say winning?
Today, Young, 22, will receive the Virginia Hospitality & Travel Association's Restaurant Employee of the Year at the VHTA's annual meeting at The Homestead in Hot Springs. Not too shabby for a guy who a year ago didn't even work in a restaurant.
For the rest of this great story... Today's Recipe: Berry Fillo Cones
Recipe from John Taylor, Executive Chef, Sammy's
Makes 20 cones
Ingredients: 1 set Ready-To-Go Fillo Dough™
1 1/2 quarts lemon curd
3 pints mixed berries
clarified butter
cinnamon sugar
Preparation:
Thaw Ready-To-Go Fillo Dough™ according to package directions. Brush with clarified butter and sprinkle with cinnamon sugar. Cut Ready-To-Go Fillo Dough™ into twenty 3 1/2" x 3 1/2" squares. Wrap each fillo square around a paper cone-shaped drink cup and bake in a preheated 350 degree F oven for 8 to 10 minutes or until golden brown. Remove the fillo from the cup as soon as it is cool enough to touch (do not allow the fillo dough to cool all the way on the cup because removing the fillo from the cup may be difficult and may break the cone). Fill each cone with 2 tablespoons of lemon curd and top with berries of your choice.
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