 December 25, 2005 |
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 A Christmas Blessing
During this Christmas Season, may you be blessed
with the Spirit of the Season which is Peace,
the Gladness of the Season which is Hope,
the Heart of the Season which is Love.
Author Unknown
As this year comes to an end and another begins, the team at Chef2Chef.net would like to wish each of you a very joyous and healthy holiday season.
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Recent News on the Chef2Chef News Desk! Click Here to Add Your News.
 NECI Advanced Placement Program
New England Culinary Institute has been celebrated for 25 years for our unique fast-paced, hands-on culinary education. Learn directly from dedicated chef-instructors in real-life environments with some of the smallest classes in culinary education. NECI averages 7 students per instructor. Our maximum class size is 10 students in labs.
In the Advanced Placement program you will join a second-year class of established, dedicated students who already have a minimum of six months in the industry under their toques. Use your work experience for credit and you may be able to earn your associate degree in as little as one year. Request More Information
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This Week's Recipe Club: More Holiday Favorites from the Chef2Chef Forum Members
Date: December 26, 2005 - December 30, 2005
Guest Host: Chef David Nelson and Friends
Theme: Holiday Favorites from the Chef2Chef Forum Members - Monday: Breads - Holiday Breakfast Bread; Perishki; Monkey Bread; Pan de Jamón (Bread with Ham, Raisins and Olives).
- Tuesday: Soups - Traditional New Year's Day Bean Soup; Oyster Soup; Stuffed Mushroom and Green Apple Soup.
- Wednesday: Sides - Maple Cranberry Sauce; Sweet Potato Casserole; Brussel Sprouts and Chestnuts; Yorkshire Pudding Cockaigne.
- Thursday: Entrees - Förster Schnitten; Caciucco; Honey Roasted Duck with Port Wine Orange Sauce.
- Friday: Desserts - Scallop Pineapple; Rich Chocolate Torte; Chocolate-Orange Cream Cake.
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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 Athens Foods
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Making an impact is easy when using high-quality fillo products from Athens and Apollo. It is no wonder that we are the #1 choice of professional chefs.
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Today's Recipe: Maine Lobster Benedict
Makes 8 pieces - traditional serving size is 2 pieces
Ingredients: For Hollandaise Sauce:
1/2 cup (1/4 pound) unsalted butter
2 egg yolks
1 tablespoon freshly squeezed lemon juice
dash of cayenne pepper
sea salt
For the Benedict:
4 English muffins, split in half and toasted
12 asparagus spears, steamed until just tender
1 pound cooked Maine lobster
1 tablespoon butter
8 eggs, poached
Preparation:
Hollandaise Sauce:
Melt the butter in a double-boiler on top of the stove. In a small bowl, whisk together the egg yolks, lemon juice, and cayenne pepper. When the butter has melted, whisk the egg mixture into the melted butter, stirring constantly and cooking until the sauce starts to thicken. Season to taste with sea salt. Remove the double boiler from the heat and keep the sauce warm over the hot water.
To assemble Maine Lobster Benedict:
Toast the English muffins and place 2 halves on a plate. Cut the steamed asparagus spears in half, and place 3 halve-pieces on each English muffin half. Sauté the Maine lobster in 1 tablespoon of butter until it is heated, and portion on top of the English muffins. Top each muffin half with a poached egg, and dollop the Hollandaise Sauce on top.
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