September 2, 2007 |
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This Week on Chef2Chef
Women in the Spotlight
We've just launched our next Feature Chef article (see below) honoring women
chefs. While in many cultures women have long been the gurus of home meal
preparation, they have only recently become more competitive in the
professional kitchen. Learn about how organizations like Women Chefs and
Restaurateurs are highlighting up-and-coming women chefs. You can even taste a
few award-winning recipes!
Ask a Chef: Keeping Meats Moist
This week Chef2Chef will be featuring our next Ask a Chef column, in which
Chef Bobo Bergstrom will give insider tips and tricks for keeping meat moist
for large catering events. From simple meat selection to advanced "sous vide"
techniques, Chef Bobo will help you win the hearts and stomachs of the guests
at your next big event!
- The Team at Chef2Chef
Honoring Women Chefs
 Women
Cracking the Culinary Glass Ceiling
While women chefs have served the families of kings and Presidents, none have
been appointed to official head chef roles at Court or the White House. The
famed hotels and fine restaurants of Europe and the United States have long
relied on women to staff their facilities, but few have allowed them to take
the reigns. This, however, is changing.
According to a recent Washington Post story, women comprise more than half of
the food service workforce; unfortunately, fewer than one in five works as a
chef or head cook. To help advance the cause of talented women chefs, the
culinary organization Women Chefs and Restaurateurs (WCR) and Olivado Oil
sponsored the annual Chef Quest: Celebrating Women Chefs competition.
Women Chefs and Restaurateurs Partners
with Olivado Oil
The purpose of the contest, according to Olivado founder Chris Nathan, goes
beyond the mere celebration of creative recipes. Speaking to Chef Magazine,
Nathan said, "In addition to our commitment to good health, we want to help
women chefs break the glass ceiling and advance in the culinary profession."
Case in point, this year's contest saw three American women, Ellie Basch,
Angie Armenise, and Charlotte Fekete, flown
out to Australia on a ten-day trip to honor their winning culinary
creations.... (Read
on)
Read the Full Feature, Recipes from the Top Honorees!
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Recip e:
Maple Barbecued Chicken Drumsticks
As summer winds down (and many of our US
readers enjoy a long weekend), it's the perfect time to fire up the grill!
This recipe is a favorite from Chef2Chef's
seasonal
barbecue feature!
Makes 6 servings
Ingredients:
1/2 cup chili sauce
1/2 cup maple syrup
3 tablespoons cider vinegar
3 tablespoons CRISCO Oil
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon hot sauce
12 chicken drumsticks (about 3 pounds)
Preparation:
Bring first 7 ingredients to
a boil in a medium saucepan over medium heat. Reduce heat, and simmer,
stirring often, 6 minutes. Remove 1/4 cup chili sauce mixture, and brush
evenly on chicken drumsticks. Reserve remaining chili sauce mixture for
basting.
Prepare a hot fire by piling charcoal on one side of grill, leaving other
side empty. (For gas grills, light only one side, heating to 400° to 500°.)
Arrange chicken drumsticks on food grate on unlit side.
Grill drumsticks, covered with grill lid, 1 hour or until chicken is done,
turning drumsticks once and basting with remaining chili sauce mixture every
15 minutes.
Note:
Chili sauce mixture may be stored in the refrigerator in an
airtight container up to 3 days. Maple Barbecued Chicken Breasts: Substitute 4
bone-in chicken breasts (about 3 pounds) for drumsticks. Proceed as directed.
Source: Crisco.com
Recipe: Ziti Pasta Salad
A great accompaniment to your Maple
Barbecue Drumsticks, this fresh pasta salad screams summer.
Makes 4 servings
Ingredients:
1 pound ziti
1 pound broccoli
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/4 cup parmesan cheese, fresh grated
2 medium tomatoes, garnish
Preparation:
In a large pot of boiling
salted water, cook the ziti according to package directions. Drain and rinse
under cold water. Drain again and set aside.
Bring a large pot of salted water to boiling. Separate the broccoli into
small flowerets, discarding the stems. Add the broccoli to the pot, bring
back to a boil and cook rapidly for 2 to 3 minutes. Drain and refresh under
cold running water. Drain again and spread out on paper towels to dry.
In large bowl, stir the mustard, salt, pepper and vinegar until everything
is dissolved. Slowly add the oil, whisking until smooth. Add the pasta,
broccoli, and cheese, but do not toss. Cover and refrigerate.
Just before serving, gently toss until all the ingredients are coated with
the sauce. Core the tomatoes, cut into wedges and use to garnish the salad.
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