September 9, 2007 |
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In this Issue... |
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This Week on Chef2Chef |
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Ask a Chef: Keeping Meats Moist for
Catering Events |
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Recipe: Easy
Kielbasa Cassoulet |
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Recipe:
Moist Golden Cornbread |
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Top Threads on C2C's Culinary Forums |
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This Week on Chef2Chef
Ask a Chef: Keeping Meats Moist
Do you struggle to keep meats moist at big events? This week's Ask a Chef column
(see below) by Chef Bobo Bergstrom will give insider tips and tricks for doing
just that.
In the Pantry: Apples
Autumn is approaching, and that means pique season for many popular
varieties of apples. This week Chef2Chef will launch its next In the Pantry
feature on fall's favorite fruit. Learn how to select and store apples and
some creative ways to use them. You can even taste a few fresh recipes.
- The Team at Chef2Chef
Ask a Chef with Chef Bobo Bergstrom
"Any suggestions for keeping (meat moist) for large parties? ... I'm
an off-site caterer and really need a workable solution." -
Pamela, Vancouver, WA
From
Chef Bobo Bergstrom...
 Unfortunately, like in most things culinary,
there is no perfect formula for moist meat-the mass of the meat, type of
transport container, cooking method, holding time and many other factors must
be considered. Once you understand how these things work together, however,
you'll be a pro.
Would You Like Red or White?
For catering and very large events I would suggest to use white meat such as
pork, chicken, or veal. These are not as sensitive for overcooking... (Read
more)
Submit a
Question for "Ask a Chef"
Learn More about Chef Bobo
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Easy Kielbasa Cassoulet
This is a unique twist on a traditional French
stew called cassoulet. Cassoulet is a rich, slow-cooked white bean stew,
usually featuring goose, duck, pork or even mutton. This version features
kielbasa, a staple of Polish cuisine that comes in dozens of varieties, smoked
and fresh, but almost always pork.
Ingredients:
1 tablespoon canola oil
1/2 pound kielbasa sausage, cubed
2 medium onions, chopped
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
pinch cloves
19 ounces canned tomatoes
3/4 cup chicken stock
1 bay leaf
38 ounces canned navy beans, drained and rinsed
Topping:
2 tablespoons butter
2 garlic cloves, minced
2 cup fresh bread crumbs
2 tablespoons fresh parsley, chopped
Preparation:
Preheat oven to 350°F.
In large Dutch oven, heat oil over medium heat. Cook kielbasa, onions, garlic,
carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or
until onions are softened.
Add tomatoes, breaking up with fork. Add chicken stock and bay leaf, bring to
boil. Add beans, reduce heat and simmer for about 30 minutes or until slightly
thickened. Discard bay leaf.
Topping:
In a saucepan, melt butter over medium heat. Add garlic; cook for about 2
minutes or until softened. Stir in bread crumbs and chopped parsley. Sprinkle
over cassoulet. Bake in preheated oven for about 30 minutes or until crusty
and golden on top, bubbly and heated through.
Note: Can be prepared to this point, cooled, covered and refrigerated for up
to 1 day.
Moist Golden Cornbread
Serves 9
Ingredients:
1 cup flour
1 cup corn meal
2 tablespoons sugar, Optional
3/4 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 egg, beaten
1 tablespoon butter, melted
Preparation:
Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix
buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until
blended.
Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until
golden on top and wooden pick inserted in center comes out clean.
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