June 3, 2007 |
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Featured Chef: Jamie Gwen - Good Food for Good Times
 As
a chef, certified master sommelier, radio host, television personality, and
cookbook author, Jamie Gwen is a true culinary guru. Host of the Los Angeles
radio program “The Chef Jamie Gwen Food & Wine Show," Chef Jamie's great
respect for fabulous food and the art of cooking has brought her tremendous
success both in and out of the kitchen, and there's no sign of her slowing
down any time soon.
Infused with the joy of cooking from a very young age, Jamie graduated from
the prestigious Culinary Institute of America in New York, then continued to
pursue her career under the tutelage of many world-renowned chefs. She has
continued to both hone and share her kitchen wisdom, cultivating a remarkable
culinary career.
In 2003, Jamie became a Certified Sommelier with the Court of Master
Sommeliers and enjoys sharing her wine wisdom and perfect pairings with radio
listeners and TV viewers worldwide. With great excitement, she recently
released her third cookbook, Good Food for Good Times...
Tasty Recipes, Bio and More for Chef Jamie Gwen!
Read more about Chef Jamie's newest cookbook--Good Food for Good
Times--below!
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Sponsored by
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 The
Institute of Culinary Education (ICE) offers highly
regarded, accredited 6- to 11-month career training programs in culinary arts,
pastry and baking arts and culinary management. With a gender ratio of
approximately 50/50, ICE students come from all over the United States and the
world. Class sizes average 12 students in the culinary arts and pastry and
baking programs, and 17 students in culinary management. Convenient schedules
allow students to take morning, afternoon, evening, or weekend classes
depending on their needs. Externships and job placement, frequently in New
York City's finest restaurants, are an integral part of the school's program.
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Introducing Good Food for Good Times, from C2C Featured Chef Jamie Gwen!
Good
Food for Good Times
Simple Recipes for Sensational
Celebrations
|
Good Food for Good
Times
Simple Recipes for Sensational
Celebrations
Order Your Copy Today! |
The
word “celebrate” is defined as “a joyful occasion for special
festivities to mark some happy event.” What could be happier than a
celebration with family and friends? And as we head into warmer
weather, celebrations, from graduations to summer picnics, birthdays
and anniversaries, abound.
Chef Jamie Gwen, renowned and respected television and radio
personality, chef, and sommelier, has put together a collection of
recipes perfect for any celebration. Good Food for Good Times: Simple
Recipes for Sensational Celebrations by Chef Jamie Gwen with Lana
Sills has more than 100 recipes in an easy-to-follow format with
stunning color photographs.
“My passion for cooking has always been tied to the enjoyment others
receive from it. There is nowhere else I would rather be than in the
kitchen creating memories of wonderful dishes with family and
friends.” |
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Institute of Culinary Education NY's prestigious 6-11 month Culinary
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Featured Forum Chef: Chef Ross Kaplan
Please join us in
congratulating Chef Ross Kaplan (bohica
), our latest Chef2Chef Forum Chef of the Month!
 About
Chef Kaplan…
While I was born in Wisconsin, I lived in New York when young. After
graduating high school, I attended a trade school in Milwaukee for culinary
degree. Afterward, I went on to earn a BS in Hotel and Restaurant Management
from UW-Stout and a vocational teaching degree from UWM.
I have now been in the foodservice industry for 37 years, and have worked all
stations of the kitchen. I’ve worked in hotels, country clubs, hospital food
service, resorts, banquets, and have baking experience as well.
Presently, I am a private chef for a family in the UP of Michigan... (Read more..).
Be sure to check out Chef Ross's tasty
Crème Brulee recipe below!
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Jamie's Grilled Cornbread Salad with Arugula and Fresh
Herbs
This
casual salad, served with a glass of Sauvignon Blanc, makes a delicious first
course. Simply add leftover chicken or sliced steak and use store-bought
cornbread and it doubles as a delicious, simple weeknight meal. The addition
of fresh herbs in their whole leaf form adds a
wonderful bright flavor and aromatic element to the dish.
Serves 4
Ingredients:
Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper to taste
Salad:
Homemade or Store-bought
Cornbread
Extra-virgin Olive oil
1 head of radicchio, cut into quarters
1 medium red onion, cut into 1/2-inch-thick round slices
4 cups baby arugula leaves
1 cup cherry tomatoes cut in half
1/2 seedless cucumber, thinly sliced
1/2 cup black or Niçoise olives
12 fresh basil leaves, torn into pieces
1/4 cup fresh mint leaves, left whole
1/4 cup fresh parsley leaves, left whole
Preparation:
For the vinaigrette,
combine the vinegar and mustard in a blender and pulse to combine. With
the blender running, slowly add the oil, in a thin stream, to form an
emulsion. Season with salt and pepper to taste.
For the salad, heat your barbeque or stove-top grill to high. Cut the
cornbread into 1-inch wide strips and brush the cornbread strips lightly
on all sides with the olive oil. Brush the onion slices and the radicchio
quarters with olive oil as well and season with salt and pepper.
Grill the corn bread, just until grill marks appear, about 1 minute per
side. Grill the onion slices until tender and golden, about 5 minutes per
side. Grill the radicchio until just beginning to wilt, about 1 minute
total.
Cut the grilled cornbread into 1-inch cubes and roughly chop the grilled
onions. Combine the cornbread cubes and grilled onions with the remaining
ingredients, add vinaigrette to taste, toss gently and serve.
Source:
Good
Food for Good Times: Simple Recipes for Sensational Celebrations
by Chef Jamie Gwen with Lana
Sills
Learn more
about Chef Jamie and sample other tasty recipes here!
Chef Ross's Drummond Island Cherry Crème Brulee
Serves: 4
Ingredients:
2 ½ cups heavy
whipping cream
6 egg yolks
2 whole eggs
1 T. vanilla extract
1 cup granulated sugar
¾ cup pureed Michigan cherries
3 T. brown sugar
Preparation:
Heat cream to a
scald. Meanwhile, mix together egg yolks, whole eggs, vanilla and sugar in a
large bowl. Add the cherries. Slowly pour in scalded cram to egg/sugar
mixture, stirring constantly.
Pour this mixture into 4 well-greased ramekins or oven proof dishes. Place the
dishes in a large pan filled half-way with water.
Bake, uncovered, in a 300 degree oven until set, or about 2 to 3 hours. Remove
from oven and let coon in the pan.
To serve, place a tablespoon of brown sugar on top of each custard and either
torch to caramelize or place them in a 500 degree broiler, close to the
heating element, until nicely browned.
Hint: The
slower you cook your custards the better. If the oven is too hot, the
resulting custard will look curdled.
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