August 19, 2007 |
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This Week on Chef2Chef
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As announced last week, we finally launched the new
Chef2Chef home page! We added new
features to the top (just roll your mouse over the animation to pause it), a
featured recipes section, and more. We did not make any changes to the
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In the Fire with Chef David Gilbert
This week we'll launch Chef David Gilbert's next In the Fire feature. Chef
Gilbert will share a few lessons he learned along the way that no culinary
school could ever prepare you for!
Have a great week!
The Team at Chef2Chef
Ask a Chef: "How the heck can I get that membrane to break loose without
tearing off chunks of white?"
Featured Chef: David Nelson
 Anyone
can hard boil and peel an egg, right? Maybe not. Everyone has their own theory
on the "right" way to do it, and tried and true methods from around the globe
are as varied as the cooks themselves. What's a chef to do?
Boiling Eggs - The Yolk of the Matter
I used to teach cooking classes at the college
level from Wayne Gisslen's book, Professional Cooking, Second Edition. Gisslen
suggests bringing the eggs to room temperature before cooking-either by
setting them out for an hour or by placing them in warm water for 5 minutes-to
stop them from cracking when boiled. Carefully place the eggs in boiling water
and reduce to a simmer. Cook 3-4 minutes for soft boiled, 5-7 minutes for
medium cooked and 12-15 for hard cooked. The exact cooking time depends on egg
temperature, size of eggs and the amount of water you use. I tend to use large
eggs and simmer for 17 minutes. Once boiled, chill your eggs immediately under
cold running water. To peel, crack and start at the large end where the air
sac is located.
While this is a popular way to boil and peel hard boiled eggs, it's certainly
not the only way. The fine folks at the American Egg Board say to place eggs
in a single layer in a saucepan. Then cover with enough tap water to submerge
the eggs by at least one inch of water. Cover and bring just to a boil and
remove from the heat source. Let the eggs stand covered for 15 minutes for
large eggs, less for the smaller variety. Place under cold running water or in
an ice bath. To remove shell, simply crack by tapping all over, roll egg
between hands to loosen shell and start peeling at the large end. Julia Child
used this method.
Why Eggs are Hard to Peel and What You Can
Do about It
So, back to your original question: how do you
peel the perfect egg? The age of an egg is the determining factor in how
easily it will peel. The fresher the egg, the harder it is to peel-no matter
how you cook it. A two week old refrigerated egg will peel beautifully for you
once cooked, while an egg fresh from the chicken could be your worst
nightmare...
Read the Full Ask the Chef Feature! Submit your question by filling out
the form.
Chefs4Students.org and Chef Florian Wehrli’s 4th Annual Culinary
Grant Fundraiser Nets $15,000!
On Tuesday July 31st,
eleven
chefs and culinary assistants from around the
United States converged on
Austin’s
Homestead at
Water
Valley in
Windsor,
Colorado for the
Chefs4Students.org
and Chef Florian Wehrli’s
(
Flowehrli.com
) fourth annual Culinary
Grant Fundraiser. Attending chefs were from
Missouri,
Utah,
Colorado and
Pennsylvania. Also attending was a past grant recipient
from the French Culinary Institute who worked side by side with the chefs.
A crowd of nearly 80 enjoyed
fine
wines paired with an amazing eight course meal that included
Rocky Ford Cantaloupe, Beef Carpaccio, Bouillabaisse, Scallops, Rabbit Loins,
Squab, Sorbet, local Bison and fresh Raspberries.
The use of the banquet facility and kitchen at
Austin’s
Homestead at
Water
Valley was generously donated, and nearly all the
food and
wine was donated by Sysco Food Service, wine distributors
and the chefs themselves to keep costs to a minimum. A silent auction was held
during the event which raised nearly $4,000 and included items from private
donors, private chef services, cookbooks, kitchen gadgets, and discounts for a
culinary cruise, many local gift certificates and more.
All of the profits from the event will be sent to the Yampa Valley Community
Foundation which is a nonprofit organization who handles the donations and
distribution of the culinary grants as directed by the team of chefs from
Chefs4Students.org.
http://www.yvcf.org
Grants are handed out twice yearly and to date $50,000 has been awarded to
deserving culinary students in the
U.S. and abroad...
Read the Full Release
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Spicy Eggplant with Caramelized Onions
Ingredients:
3 teaspoons olive oil, divided
1 tablespoon julienne-cut onions, for garnish
1/2 teaspoon minced garlic
1 2/3 cups peeled 1/2 inch cubed eggplant
2 tablespoons medium diced red bell peppers
3 tablespoons salsa
1/4 cup coarsely chopped, firmly packed fresh spinach
1 tablespoon julienne-cut sun-dried tomatoes
2 tablespoons reduced fat feta cheese
15 Athens™ Mini Fillo
Shells (1 box)
Preparation:
In a small skillet, heat 1 teaspoon
of oil over medium heat and slowly sauté onions until fully caramelized and
dark brown about 5 minutes. Remove onions and set aside.
Heat 2 teaspoons of oil, add garlic and sauté for 1 to 2 minutes. Add eggplant
and sauté for 7 to 10 minutes. Add bell peppers and salsa. Simmer until all
liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix
lightly.
Spoon 1 rounded teaspoon of filling into each
fillo shell. Garnish
with the caramelized onion. Heat in preheated 350 degrees F oven for 5
minutes. Serve warm.
Source:
Athens Foods
Tropical Lobster Cocktail
Ingredients:
1 big or two small lobster tails
1 avocado
1 mango
¼ pineapple
¼ papaya
2 tomatoes
2 chives
1 red onion
2 tbsp limejuice
1 tbsp brown sugar
1 tsp hot sauce
Salt and vegetable oil
Preparation:
Dice all fruits in ¼ inch pieces and
chop onion and chives and transfer in to a large salad bowl. Add limejuice,
sugar, hot sauce and salt and toss. Fold in lobster cut in ¼ inch chunks and
add some oil. Garnish with plantain chips and serve as a cocktail.
Source:
Chef2Chef
Featured Chef Bobo Bergstrom
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