Wednesday, November 25, 2010

Dear Subscribers,

Christmas is just around the corner.  Where did the time go?  Speaking of Christmas, have you heard of Chef Blumenthal’s Hidden Orange Christmas Pudding?  Apparently, this culinary creation of Fat Duck’s chef is such a huge hit, it is flying off the shelves like crazy!  If you are anywhere near Chef Blumenthal, you should really consider grabbing a piece of the culinary action – discover what’s so special about it.

While we’re at it, have you checked out Marilyn Monroe’s recipe stuffing recipe?  Apparently, it is not easy to make.  It takes a lot of time, ingredients and preparation.  This recipe does not – and I mean absolutely not – require garlic.  Oh well, Ms. Monroe apparently emphasized this. It’s interesting to know that an icon like Monroe apparently loved cooking.

My subscribers are from all over the globe.  However, if you are from Mexico, do you know that the Mexican Tourism Board has announced the gastronomy recognition that UN has bestowed on Mexico and its traditional cuisine?  Great news, right?

Anyway, those are just a few of what we have in store for you this week.  Scroll down for more interesting articles.  We particularly recommend the following links:

• 15 Food & Cooking Myths, Busted
• Chef Hemant Oberoi – The Only Indian Chef in the Top 100 S. Pellegrino List
• Eight Belgian restaurants added to Michelin Guide
• Meet Your New Wine Critic: Robert De Niro
• 10 Best Celeb-Chef Restaurants in London
• 15 Recipes That Prove Sweet Potatoes Rule the Feast!

Scroll down for more.  By the way, we have included job postings as well.  Hopefully, we will be able to give you job postings weekly.

Again, if you would like to check out our previous editions, please click here. If you own a blog and you broadcast your own newsletters, we would be very interested to get your URL address and other pertinent details about your newsletter. Also, please do share our ezine with your friends, family or colleagues.

November 25, 2010, Volume 1, Issue 44

Your editor: Matthew Goudge, matthew@chefblogdigest.com

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

Advertisers Section:

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FREE Shipping on All Chocolate Fountains!

Celebrate Summer with Coco Mocha Nut Delight Coffee – a taste of the tropics

Featured Articles

The Buzz: Organic Energy Drinks

Organic energy drinks are all the “buzz” these days, with many people trying to consume healthier foods and beverages. After the company who made Vitaminwater sold it to Coca-Cola for a cool $4.2 billion in cash, companies creating healthy energy drinks emerged all over the place in an attempt to capitalize on this market.

Chef Hemant Oberoi – The Only Indian Chef in the Top 100 S. Pellegrino List

Wasabi of India has so much to be proud of right now, especially since it is the only restaurant in the top 100 S. Pellegrino list headed by an Indian head chef, Chef Hemant Oberoi.  Wasabi can be found in the Taj Mahal Palace & Tower, and it is owned by famous Japanese chef, Chef Masahuru Morimoto. Head chef Oberoi works with Chef Morimoto to work on the dishes, but it is through Chef Oberoi’s meticulousness and exemplary culinary skill that placed them in the 54th position.

Must-see videos on NaturalNews.TV reveal organic egg fraud, fluoride dangers, Whole Foods and more

If you want to know more about the way the world really works, here are some of the most eye-opening videos you’ll ever see on issues of food and health.

Foreign executives boost Korean cuisine

Although it was once true that people outside of Korea were unaware of what distinguished Korean food from that of its Asian neighbors, gourmands around the world are slowly beginning to discover these hidden treasures.  Foreign executives residing in Korea are among these explorers.

McCormick buys 26% in ECPL

Global leader in manufacture-marketing of spices, herbs and seasonings McCormick has bought 26% stake in Eastern Condiments (ECPL), a major Indian spices and seasonings dealer, for $36 million, a statement said on Wednesday.

UNESCO Designates Traditional French And Mexican Cuisines Cultural Treasures

The United Nations Educational, Scientific and Cultural Organization just added 46 new items to the Representative List of the Intangible Cultural Heritage. Things, they said, that are cultural treasures worth preserving. Among them was Spanish flamenco, traditional gastronomic meal of the French and traditional Mexican cuisine.

Merry citrus! Heston’s orange Christmas pud flies off the shelves

The must-have culinary craze this year is Heston Blumenthal’s Hidden Orange Christmas Pudding, priced at £13.99, which has been flying off the shelves.

15 Food & Cooking Myths, Busted

McGee dispels many popularly — but falsely — held notions about food and cooking in the new book, so we asked him to share some of those with HuffPost Food readers. Below are 15 kitchen myths from Harold McGee, and their corresponding truths.

‘Modernist Cuisine’ dissects the art, science of the new cooking

WHAT HAPPENS to food when you cook it? The question appears simple enough, but it prompts another question, “What is food?” And for that matter, “What is cooking?”

Bali Going Organic

Bali Aims to Eliminate Chemical Fertilizers by 2013

The provincial government of Bali is allocating Rp. 10.3 billion (US$1.1 million) to local farmers to facilitate and accelerate island-wide adoption of organic farming practices by 2013.

Restaurants warn of losses from smoking ban

Restaurant and Catering Australia warns there will be financial losses if the New South Wales Government pursues a state-wide ban on smoking in outdoor dining areas.

OFFBEAT: Marilyn Monroe’s stuffing recipe a fascinating culinary discovery

And on page 180 is the true treasure that really intrigues me: Marilyn Monroe’s recipe for a poultry stuffing, scrawled in her own handwriting on a sheet torn from a promotional pad from an insurance company.

Eight Belgian restaurants added to Michelin Guide

Eight Belgian restaurants have been recognized with a one-star rating by the Michelin Guide, the latest in the guide’s leadup to 2011.

Mexico Tourism Board Celebrates UNESCO Honor for Traditional Mexican Cuisine

2010 is the First Year Any National Cuisine is Placed on World Heritage List; Traditional Mexican Cuisine is Considered a Part of “Intangible Cultural Heritage”

MEXICO CITY, Nov. 22, 2010 /PRNewswire/ — The Mexico Tourism Board (MTB) announced today first-ever gastronomy recognition by the United Nations Educational, Scientific and Cultural Organization (UNESCO) for traditional Mexican cuisine.

Relatively Low Forward Earnings Yield in the Restaurants Industry Detected in Shares of BJ’s Restaurants (BJRI, CMG, KKD, WEN, CBOU)

Below are the lowest five companies in the Restaurants industry based on estimated Forward Earnings Yields. Using projected earnings for the current fiscal year, the forward earnings yield is useful to compare a stock’s return vs. owning a similar stock or other yield assets (e.g. bonds). Generally, the higher the earnings yield, the more undervalued the stock.

Pesticides are a Real Health Threat: Organic Products Offer a Healthier Choice

In response to John Stossel’s show “Is ‘Natural’ Better?” that aired tonight on Fox Business News, the Organic Trade Association (OTA) alerts consumers wishing to minimize their families’ dietary exposure to pesticide residues that choosing organic products is the only verifiable way to do so.

More articles and news from the World Wide Web

to fill your insatiable appetite!

10 Best Celeb-Chef Restaurants in London

With the opening of Jamie Oliver’s Barbecoa, we thought it might be a good time to suss out the competition he has in the celeb-chef world. Read on for ratings and reviews of the top area restos (sorted by Food score) from big-name chefs.

Best iPhone Apps for Diet, Fitness and Health

The Couch To 5K (C25K) program was designed by Josh Clark and was created for people who are beginning the running process. The program consists of a nine week plan that alternates between walking and running. Each week is designed to contain a three day workout while allowing off days between each workout day.

Chef’s Kulinary Boot Kamp teaches more than recipes for children

Ahwatukee’s Thyme for a Chef founder David Hall believes the kitchen is a blank palette for success, especially when it comes to children.  His four-week Kids’ Kulinary Boot Kamp, which began again Sunday, not only teaches children to cook healthful foods the entire family wants to eat, but instills a sense of self-esteem through the successes, and sometimes failures, in the kitchen.

4 delicious vegetarian restaurants in Singapore

No-meat Monday can be extended all week long with trips to these four vegetarian restaurants in Singapore

Vegetarian food in Singapore has long been treated like a poor cousin to its more popular counterparts; Japanese, French or Italian.  But there appears to be a change in local culinary leanings with the number of vegetarian eateries quietly mushrooming in Singapore over the past two years.

10 Tools for a Healthy Kitchen

With the holidays approaching, everyone starts thinking about food, food, food. Why not have an arsenal of kitchen tools that inspires healthy meals? In order to cook with nutrition as the focus, there are some tools that really help inspire healthy, happy eating. The following list is my top ten – Green Star Juicer, Salad Spinner, Santoku Knife, Steamer, Bamboo Chopping Block, Peeler, Vitamix , Hand-Held Strainer, Food Processor, Tabletop Composter.

Caffeinated Alcoholic Drinks Are Unsafe, FDA Tells Beverage Makers

Caffeine is an “unsafe food additive” to malt alcohol beverages, the U.S. Food and Drug Administration told four makers of alcoholic energy drinks after a yearlong probe into reports of hospitalizations and deaths.

At the Farmers Market: Vegetarian Side Dishes for Thanksgiving

From squash varieties to asparagus, there is no shortage of side dish ingredients for Thanksgiving at the farmers market.  Although turkeys will take center stage on most dinner tables on Thursday, Thanksgiving dinner would not be complete without the side dishes that complement the bird.

Centerpiece Dishes Without the Turkey

The Thanksgiving table is often filled with vegetarian side dishes, but many home cooks also want to prepare a stunning vegetarian “centerpiece” dish for the holiday meal.

How to Brine a Turkey

Brining turkey is a centuries-old technique that adds flavor and moisture by means of first soaking the uncooked bird in heavily salted water, often infused with sugar, herbs and spices. The process isn’t difficult – you just need to mix up the brine and soak the bird for 12-24 hours – but you will need either a brining bag or a pot large enough to submerge your turkey.

Meet Your New Wine Critic: Robert De Niro

As Academy Awards’ speeches go, the one given by Robert De Niro on Saturday night stands head and shoulders above the rest. Oenaphiles, sommeliers and vignerons in particular should take note: there’s a new wine critic in town. “You talkin’ to me?”

RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES!

Egg Recipes and Breakfast Casseroles

Breakfast Egg Dishes, Breakfast Casseroles, Deviled Eggs, and Others

Fine Beverage Recipe: Beer Jalapeno Brittle

The book is called The Spirited Baker and is written by Marie Porter and shot by her husband Michael Porter. When looking through the recipes I ran across many intriguing recipes such as SoCo Peaches and the recipe I am pleased to share with you today for Beer Jalapeno Brittle.

CHEF’S RECIPE: PEAR GINGER CRÈME BRULÉE PIE

My Pear Ginger Crème Brulée Pie is a little different from the normal pumpkin, pecan and apple pies you see around at this time of year in the U.S. For this baking recipe, I like to use Bartlett pears.

Holiday Recipe Central

Food section staffers combed The Washington Post’s Recipe Finder database for treasured seasonal recipes. We present them here, along with new dishes for 2010.

The Temporary Vegetarian: Cabbage and Mushroom ‘Lasagna’

In October of 2010, Marcus Jernmark, the executive chef of Aquavit, created a cabbage and mushroom lasagna, a golden, bubbling layered dish of sauteed mushrooms, Napa cabbage and thinly sliced potatoes bound with a béchamel sauce, and topped with grated Västerbotten or Parmesan cheese.

15 Recipes That Prove Sweet Potatoes Rule the Feast!

Pretty much every Thanksgiving table includes sweet potatoes in some way, shape, or form. And when it comes to the sweet potato, there are a ton of delicious options that go way beyond the marshmallow-topped casserole.

JOBS!!!

Sous Chef~£22k~Norfolk~Multi Rosette and Climbing

My client is looking for a exceptionally talented Sous Chef with at least five years quality restaurant and hotel experience.

Commis Chef-SW London Hotel- 14,000

My client is currently looking for a Commis Chef to strengthen his established brigade and is situated in South West London.  This Hotel has a wide range of dinning options including fine dinning with A La carte / banqueting / bar and Brasserie.

Urgent Chef De Partie 1-2 Rosette Suffolk £15,000 – £17,000 +

Chef de Partie required for this recently refurbished Harbour side Hotel and Restaurant serving casual dining at Lunchtime with the Fine Dining Restaurant opening evenings only both restaurants are serving top quality cooking using the finest local produce from land and sea.

Chef de Partie 3 Star 2 Rosette Hotel Near Sheffield £15k+ annual bonus +tips

A talented and experienced Chef de Partie is required for this superb Country House Hotel on the border of the Peak District. As Chef de Partie you will be preparing, cooking and serving freshly cooked starters, mains and desserts. Please not there is no live in so you must be able to commute to the property.

END

Chef Blog Digest Ezine is a newsletter delivered to opt-in subscribers every Wednesday. It is geared towards chefs, cooks, culinary students, foodies and gastronomically-minded folk in general. If you know of any of your colleagues or friends who may be interested in receiving our weekly ezine, PLEASE do not hesitate to recommend our site and ask them to subscribe.  If you like this email, please forward a copy to your friends or colleagues.

If you receive an error trying to connect to any of the above pages, please feel free to contact us at matthew@chefblogdigest.com

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Please send comments, good or bad to this email: matthew@chefblogdigest.com

Thank you for reading.  Rest assured we will be sending you even better tidbits next week on our next issue.

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Wednesday, November 17, 2010

Dear Subscribers,

How is your week?  We hope it’s as great as ours.  We definitely enjoyed scouring the World Wide Web for this week’s selections. Oh, well, we always enjoy doing that, so we certainly hope you will be pleased with the links we picked out for you.

It’s all over the web – the Michelin Guide has restored Chicago’s place in the tourist map.  With Oprah Winfrey leaving the city, Chicago definitely needs something to lure the tourists in and the Michelin Guide has definitely helped them with its release of Chicago’s Michelin Guide starred-restaurants.  If you haven’t seen the list, scroll down below for the article.

Have you checked out Hotpot yet?  It’s Google’s latest offering.  This one will definitely pleased foodies like you. It’s a tool to help you find restaurants all over the world.

Have you ever wondered what a pastry chef’s salary is? We’ve found an interesting article – or rather a guide on pastry chefs’ salaries.  Check it out below.

We still have more interesting selections that you should check out.  In fact, this is probably our longest issue to date.

We also have included culinary job postings we have found online.  Please scroll below to check them out.

Again, if you would like to check out our previous editions, please click here. If you own a blog and you broadcast your own newsletters, we would be very interested to get your URL address and other pertinent details about your newsletter. Also, please do share our ezine with your friends, family or colleagues.

November 17, 2010, Volume 1, Issue 43

Your editor: Matthew Goudge, matthew@chefblogdigest.com

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

Advertisers Section:

Herbs, Vitamins, and Amino Acids. NO SUGAR! All In Energy Drink! Order Today!

Get 10% OFF bajabob.com. Coupon PARTY09 Expires 12/31/09. Shop now!

Shop the best selection of etageres worldwide at BakersRacks.com!

FREE Shipping on All Chocolate Fountains!

Celebrate Summer with Coco Mocha Nut Delight Coffee – a taste of the tropics

Featured Articles

Michelin Guide Reveals Top Chicago Restaurants (PHOTOS)

The 2011 Chicago Michelin Guide Bib Gourmand list was released Wednesday, rating 46 Chicago restaurants based on comfort, food, prices and more.

Ultimate Blogger Opportunity — Pei Wei Asian Diner Launches Search for International Correspondent

One Blogger Will Be Selected to Travel and Blog across Five Asian Countries for $10,000

Pei Wei Asian Diner, the fast-casual restaurant concept by P.F. Chang’s China Bistro, announced today its search for the ultimate blogger. The selected blogger will join Executive Chef Eric Justice on a cross-country tour across Thailand, Vietnam, China, Japan and Korea.

Sydney Restaurants – Climbing Up the World’s Culinary Ladder

This year’s world’s best list made Chef Peter Gilmore very happy.  His Sydney restaurant Quay rose up to the 27th spot of this year’s list.  It is also now considered to be the best restaurant in Sydney. Some people would even argue that it is the best in the country. Regardless of one’s opinion, it cannot be denied that Sydney restaurants are definitely climbing up the world’s culinary ladder.

A Collection of the World’s Finest to Head Star-Studded Culinary Line-Up in Sydney

David Chang is set to open his first restaurant outside the USA as he heads a stellar line-up of international and Australian chefs set to open their doors at Sydney’s all new Star City in 2011.

World Cup Dreams for Scotland’s Culinary Teams

This week 16 Scottish chefs embark on their journey to the Culinary World Cup seeking to pitch their culinary skills against some of world’s heavy weight culinary nations.  These chefs work in our hotels, restaurants and contract-catering companies, with the youngest team members even combining their passion for cooking with school.

A tour of Hotpot, Google’s new restaurant site

Google just released a new product for finding restaurants called “Hotpot.” Hotpot is both local and social, two hot areas Google is not leading.

Eureka Moments: Where Culinary Inspiration Comes From

Sometimes the only thing better than finding inspiration yourself is seeing someone else overcome by it. And although we chefs might always be on the lookout for some revelation that will become our next dish, more important is the motivation that gets us cooking in the first place.

An Award-Winning Chef Reinvents the Classics

Stuffing, cranberry sauce and mashed potatoes are standard fare at most Thanksgiving celebrations. But in the hands of an award-winning chef like Daniel Humm of Eleven Madison Park in New York City, these ordinary dishes can become the talk of the table.

The Pastry Chef Salary Guide

What is the typical pastry chef salary? If you’re considering a career as a pastry chef, this is definitely a question you need answers to, probably prior to making your final decision.

Yummly Nets $1.85 Million for Its Semantic Recipe Search and Recommendation Platform

Yummly Inc., the company that is pioneering semantic recipe search and recommendations, today announced it has raised $1.85 million in Series Seed funding from Harrison Metal Capital, Intel Capital, First Round Capital and angel investors.

The Japanese Iron Chef Returns

The Japanese Iron Chef cooking show ended more than ten years ago, but the Culinary Institute of America brought back a couple of its stars for a “competition” of its own at its “Flavors of Culture” conference last week.

Should restaurant diners be able to leave with their leftover wine?

Quebec diners should be able to take their leftover wine home with them after a restaurant meal, says the province’s restaurant industry.

Unusual cooking, seasoning oils are the next interesting ingredient

Specialty oils offer taste sensations beyond those found in bland oils like canola, sunflower and safflower. Think of these suddenly popular gourmet oils as culinary opportunities. All oils are pure fat, but when used in moderation in place of saturated fat-rich butter or trans-laden hydrogenated fats, they can be heart-healthy.

Restaurants in the Caribbean From World-Renowned Chefs

THE club sandwiches and shrimp cocktails that once defined resort cuisine are undergoing a transformation, as several high-profile chefs have opened Caribbean outposts of their top-shelf franchises. And though the chefs face notable challenges — thanks, in part, to geography and limited infrastructure — the ventures offer a way for them to infuse their brands with a tropical appeal.

Six days to build 15-floor hotel? The Chinese did it (VIDEO)

Chinese construction workers have built and finished a 15-storey hotel in just six days. Far from being some attempt to make the Guinness Book of Records, this amazing accomplishment was just another week’s work for construction crews working in the new Chinese economy.

New self-cloning lizard found in Vietnamese cuisine

Scientists have found a previously unknown lizard in Vietnam cuisine, does not mate with a male lizard, but reproduces via cloning.

What Americans Can Learn From Japanese Cuisine

In a three-day conference featuring many of the world’s great chefs of Japanese and Japanese-influenced cuisine, it was the humble mastery of a soba maker that stole the show.

Two Australian chefs who are helping turn Sydney into a culinary powerhouse

Sydney is a long way away. So it’s not surprising that we’re more familiar with the emerging food scene in, say Scandinavia or Spain. But when two pre-eminent Sydney chefs visited the UK, they told Tom Vaughan about a city in contention to be a major culinary powerhouse of the future

Alinea chef Grant Achatz gives L.A. a taste of what’s to come at his new Chicago bar Aviary

Any cocktail geek who has been watching via YouTube the experiments of chef Grant Achatz et al. as he prepares to open “molecular” cocktail bar Aviary in Chicago has been wondering what an edible Cynar Flip or boozy “bubble tea” tastes like. A lucky few dozen bartenders in Los Angeles got to find out on Friday night after a vodka tasting and along with dinner prepared by Achatz in a loft overlooking MacArthur Park.

Bucket List for Foodies

So, you say that you are the ultimate foodie? You would give your left arm to eat a meal that Ferran Adria has created, snack on Beluga Caviar or to take a cooking class from Masaharu Morimoto? Here’s a list of things every foodie must have on their bucket list

More articles and news from the World Wide Web

to fill your insatiable appetite!

Istanbul’s New Wine Bars Offer Top-Quality Local Wines

In recent years, though, Turkish winemaking has started to take off, with new boutique wineries and established winemakers producing top-quality wines, often using native grape varieties that are being lovingly revived.

Best Cookbooks of 2010

Our best cookbooks of 2010 list highlights six titles we thought really stood out.

Out today: The Biggest Loser Dessert Cookbook

With all due respect to the other books in “The Biggest Loser” series, this is the one — and only one — I care about.

“The Biggest Loser Dessert Cookbook,” by Chef Devin Alexander and a group of experts and cast members from the show, hits shelves today. It’s available at Amazon.com for $14.95.

Zagat May Have Lost the Foodie Web War, but Could Win with Apps

In an extensive story in The New York Times, Ron Leiber explains how Zagat’s decision to keep its content behind a paywall has put it far behind in Web traffic and Google search ranking, placing it behind newer competitors such as Yelp.

Chef hits snail sweet spot

TASMANIAN Jack Lark has swept into the Junior MasterChef grand final with a dish judges said blew them away.

His snail porridge, inspired by his idol Heston Blumenthal, was so good last night he skipped the second challenge, leaving three girls to battle it out to compete against him.

Pinoy chef wins ‘Sears Chef Challenge’

A Filipino chef has won the grand prize for this year’s Sears Chef Challenge.

The Demon Chef dices with controversy

BANGKOK: Alvin Leung is a bit disparaging about having two Michelin Stars attached to his Hong Kong restaurant Bo Innovation.

A Culinary Adventure In a Jakarta Alleyway

One could argue that the Chinese cuisine in West Jakarta’s famous Petak Sembilan Glodok — from turtle soup and turtle eggs to chicken blood soup with pig innards — is like none other across the capital.

Restaurant Guy Savoy in Las Vegas Unveils New Truffle and Game Menus

Restaurant Guy Savoy at Caesars Palace in Las Vegas has unveiled a new white truffle menu, as well as a brand new menu featuring exquisite game, both of which are worth checking out if you find yourself in Las Vegas.

A land of truly ordinary culinary options

Unlike the US, Australia has developed an almost European obsession with food and drink (coffee in particular) over the past few decades but it’s also true that we haven’t yet completely lost touch with our own older food traditions.

10 Best Diet Tips for Vegetarians

People may choose to be vegetarians due to cultural and religious reasons or to stay fit and healthy. Creating a healthy diet plan for vegetarians that ensures variety and adequate intake of essential nutrients needs planning. The following are 10 of the best diet tips for vegetarians.

Families taking kids back to restaurants

Families with children are starting to inch back to the nation’s restaurants, according to new data from the research firm NPD Group.

Enjoy some top quality foodie treats

Buy quality artisan food from 140 independent food producers at the Virtual Farmers’ Market. Extra members save 15% if they stock up before Christmas

The Virtual Farmers’ Market is an online market that showcases the produce of 140 independent foods producers around Britain. Shoppers get to know the people behind the food by watching videos of the producers and their goods in online videos.

Jamie Oliver tackles hunger down under

British celebrity chef Jamie Oliver launched his Ministry of Food Australia scheme on Monday, aiming to teach people “down under” how to cook and eat more healthily.

How to Make Sushi: Vegetarian Style

Eating sushi out can get expensive, especially if you are in a big group of people. Therefore, one evening, I decided it would be fun to try making my own. What I thought would be a disaster actually turned out to be pretty impressive, and I thought I would share it with you.

Eating the Gestated Duck Egg Called Balut at Umi Nom

Every cuisine has its odd passion, and Philippine has its balut. The word refers to the gestated egg of a chicken or duck, which has been incubated for 10 to 19 days, depending on how funky you want it to get inside. Eating it is not so much a snack as a surgical procedure.

Taste of Auckland: To market to market

Goodies from fresh produce to delicious drinks and tasty herbs will be available to buy or sample at next week’s Taste festival.

RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES!

The Cherpumple vs. The Pumpple: Which Will Become the Turducken of Desserts?

This holiday season the question won’t be whether to make apple pie, pumpkin pie, or a festive cake. With food blogs buzzing about two crazy dessert mash-ups, the real quandary will be whether to opt for the Cherpumple or the Pumpple, both multi-layer cakes with pies baked into them.

Scott’s recipe for chocolate pots with chocolate rum madeleines

A recipe for a delicious pudding of chocolate pots with chocolate rum madeleines from the venerable seafood restaurant Scott’s

Thanksgiving Pies: Pecan Pie Recipes

Whether made with corn syrup, maple syrup, golden syrup, or honey, pecan pie is a dessert favorite. But have you ever spiced yours up with kumquats, chocolate, espresso, or bourbon? What about orange peel? While I love a classic pie, these recipes all look pretty tempting.

Recipe: Shortbread Cherry Apple Pie

Serves: 8 / Preparation time: 15 minutes (plus chilling times) / Total time: 1 hour, 15 minutes (plus cooling time)

Chef’s recipe: mushroom and radicchio farrotto

The house we were sharing with friends had, to say the least, a rudimentary kitchen, with the most useless set of pots I have ever been confronted with. A simple meal was in order: fennel salad and a selection of salumi and pecorino cheeses, followed by a steaming pot of farrotto with mushrooms and radicchio. As the name suggests, this dish is cooked like a risotto, but it doesn’t require as much attention during cooking and can also sit a while before serving.

Recipe: Mocha silk custard

This is a delicious treat to have on hand for coffee and chocolate lovers. It has a fraction of the fat and calories of mocha coffee drinks or chocolate custards, and it’s simple to put together.

JOBS!!!

Chef De Partie Sauce Berkshire £17,000 – £17,500 + Tips + Li

The Head Chef is looking for a talented Chef De Partie in the Sauce Section for their Rosette Restaurant and Banqueting. This is an excellent opportunity; to join this top end hotel that has won multiple awards The position will also give you the opportunity to complete stages in several Michelin kitchens.

Pastry Chef Michelin Star Hampshire £24,000 – £26,000 + Tips +

A superb opportunity for Pastry Chef de Partie to lead the pastry team at this top end country house hotel aiming for Michelin Star status for their fine dining restaurant and Moderate wedding and banqueting.

Pastry Chef (Abu Dhabi)

Job Description: * Preparing and serving deserts, pastries and other baked foods in a restaurant or hotel * Assisting the executive/head chef and the sous chef in preparing and serving other types of food * Assisting the banquet manager in the management of banquet services both within and without the hotel or restaurant * Assisting

Executive Chef – Kuwait

AJP 5 star hotel in a vibrant destination of the Gulf seek an Executive Chef to lead the food production department Our clients operate throughout the Arabic world and have a reputation for the provision of high quality F&B We are looking for someone to join the team and make the F&B product the envy of the city

Junior Sous Chef – AA Rosettes – Surrey – Sussex £19 – £21,000

Junior Sous Chef. Our client based in Surrey is recruiting a Junior Sous Chef for their 4* and AA Rosette awarded hotel. The hotel has several outlets, including, fine dining, brasserie, conference and banqueting, room service and weddings.

Job: Assistant Organic Farm Manager, Maryland

We are looking for an Assistant Farm Manager for our organic farms located in Maryland in the Washington-Baltimore area.

Dream Job: $10,000 to Be a ‘Culinary Ambassador’

The Pei Wei Asian Diner chain, owned by P.F. Chang’s, is looking for a “culinary ambassador” — a writer to travel with their executive chef through Asia for three weeks while he looks for inspiration for new dishes and document the experience.

Chef de Partie – Cheshire – 16K – Chef de Partie

Stunning Manor House – Chef de Partie WANTED – up to £16K – Crewe This fantastic converted Manor House in close proximity to Crewe with over 120 bedrooms and two fantastic restaurants has been awarded multiple accreditations. The fine dining restaurant serves traditional British Food with a European twist; the Brasserie offer modern British cuisine at rosette level.

SR SOUS CHEF – Modern Rest – £40K – Central London

A great opportunity has arisen for a Senior Sous Chef to work in a vibrant chic restaurant based in central London. Highly recommended for Sous Chefs with passion for good food, strong people management skills and desire to go further with their career.

Commis Chef

Excellent opportunity for Commis Chef’s in this high quality 3 star hotel, looking to expand their Kitchen brigade.

END

Chef Blog Digest Ezine is a newsletter delivered to opt-in subscribers every Wednesday. It is geared towards chefs, cooks, culinary students, foodies and gastronomically-minded folk in general. If you know of any of your colleagues or friends who may be interested in receiving our weekly ezine, PLEASE do not hesitate to recommend our site and ask them to subscribe.  If you like this email, please forward a copy to your friends or colleagues.

If you receive an error trying to connect to any of the above pages, please feel free to contact us at matthew@chefblogdigest.com

To inquire about sponsorship and advertising opportunities please contact us at: matthew@chefblogdigest.com.  Just think chefs, foodies, cooks and culinary students receiving this ezine can also find a link to your business or website!  So, grab this opportunity to grow your business.

Please send comments, good or bad to this email: matthew@chefblogdigest.com

Thank you for reading.  Rest assured we will be sending you even better tidbits next week on our next issue.

Disclaimer: The links are active at the time of distribution.  We apologize if you encounter problems with the links.  Furthermore, ChefBlogDigest collects and runs articles and ads in good faith.  We do not any guarantee expressed or implied.  Please use your judgment when responding to offers featured in our weekly ezines.

Wednesday, November 10, 2010

Dear Subscribers,

First off, we would like to thank you for your continued subscription.  We would also like to welcome our new subscribers.  We hope you will enjoy our weekly offerings.  By the way, do you love ice cream?  Have you ever wondered why you love ice cream?  If you are one of those people who just cannot get enough of their Breyers, this article might just explained why – The Science Behind Why We Love Ice Cream.  Maybe you didn’t think there is a science behind it, huh?

That is just one of the many riveting links we have for you this week.  Here are some of our favorite selections:

• The Food Safari and Home Electronics Fair 2010
• Top 10 Chefs in Europe
• A Water Bottle That Filters as You Drink
• How right is the customer who blogs?
• The Rise of the Power Vegans

Don’t stop there.  Scroll down to check out what else we have in store for you. There are even more interesting links below and yes, delicious recipes as well.

By the way, we’ve come across this job posting – Chef Manager, Up to £35,000, Surrey. Check it out if you are interested.  We will add job postings in our next editions.

Again, if you would like to check out our previous editions, please click here. If you own a blog and you broadcast your own newsletters, we would be very interested to get your URL address and other pertinent details about your newsletter. Also, please do share our ezine with your friends, family or colleagues.

November 10, 2010, Volume 1, Issue 42

Your editor: Matthew Goudge, matthew@chefblogdigest.com

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

Advertisers Section:

Herbs, Vitamins, and Amino Acids. NO SUGAR! All In Energy Drink! Order Today!

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Shop the best selection of etageres worldwide at BakersRacks.com!

FREE Shipping on All Chocolate Fountains!

Celebrate Summer with Coco Mocha Nut Delight Coffee – a taste of the tropics

Featured Articles

The Food Safari and Home Electronics Fair 2010

The Food Safari & Home Electronics Fair started and ended with a bang.  The event lasted from November 5 to November 7, 2010 (11 a.m. to 9 p.m.) and was held at Suntec Convention Halls.  It was organized and sponsored by the Singapore Press Holdings’ wholly-owned subsidiary Sphere Exhibits.

The Science Behind Why We Love Ice Cream

Why people prefer certain foods over others depends largely on a combination of taste and texture. While taste sensations are fairly well understood, scientists are just beginning to unravel the mystery of food texture.

Wine 101: The Art of Sabering

The art of sabrage, or using a saber to open a bottle of Champagne, is a show-stopping maneuver that’s best attempted with caution and only when the space permits.

Top 10 Chefs in Europe

Check out who made the list.

Chipotle Developing Asian Restaurant Concept To Open In 2011

hipotle Mexican Grill Inc. (CMG) is developing an Asian restaurant concept modeled after the successful fast-casual burrito chain.

The Tonka Bean: An Ingredient So Good It Has to Be Illegal

Enter the tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the federal government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.

A Water Bottle That Filters as You Drink

Before that 26.2-mile run or a simpler jog around the park, runners might want to add this Bobble reusable water bottle to their equipment. It’s made from recycled plastic and has a built-in charcoal filter.

Here’s a turn-up … Sydney needs more people for organics to thrive

Lismore has one, Brisbane too. But Australia’s largest city struggles to find a place for a major, exclusively organic market. Some believe it always will.

How right is the customer who blogs?

Another one of those ugly spats has broken out between a chef and reviewing bloggers

Cutting the Mustard, At Last

The Michelin guide comes to Chicago. Will every dog have its day?

Foodie Underground: Is Foraging Destroying Our Forests?

Is the food industry’s foraging addiction fueling the destruction of forests and wetlands? That’s what the United Kingdom’s National Trust and Forestry Commission thinks.

The very latest in tasty tweets

Whether we like it or not, technology is changing the way we dine.

Chefs on Twitter, phone apps to find the best restaurant nearby, online booking systems and touchscreen menus are changing the way we eat – but do any of these matter, or are they just flash-in-the-pan fads?

Food industry slams genetically engineered wheat

The food industry will face widespread contamination and human health will be put at risk if trials for genetically engineered (GE) wheat are allowed out of laboratory conditions and into the field.

Executive chef at Sydney’s three-hatted Quay restaurant, Peter Gilmore, said interfering with the genetic structure of something as basic as wheat, is “wrong on so many levels”.

In the digital age, kitchen help just a tweet away

Need to talk turkey? Baffled by Brussels sprouts? Sure, you could go old school and call a 1-800 holiday helpline. But these days, cooks are finding inspiration, or salvation as the case may be, online.

The Rise of the Power Vegans

Steve Wynn, Russell Simmons, Bill Clinton and a comparable cast of heavies are now using tempeh to assert their superiority. A look at what gives

More articles and news from the World Wide Web

to fill your insatiable appetite!

Highlights: Iron Chef

IRON CHEF AUSTRALIA is the original sports-meets-cooking challenge between the best chefs in the country, and those aspiring to be.

Three of Australia’s world-class chefs – Neil Perry, Guy Grossi and Guillaume Brahimi – will go knife to knife in Kitchen Stadium against young gun challengers.

Tips in Using Balsamic Vinegar in Cooking

For this reason, here are some tips in buying and using balsamic vinegar in your cooking.

Wine Types & Selection Tips : Wine for a Dinner Party

Bringing wine to a dinner party can be difficult unless a person is familiar enough with the host to ask what food is being served. Avoid choosing the wrong wine for a dinner party, like selecting a White Wine for a steak dinner, with ideas from a wine connoisseur in this free video on wines.

Natural winemaking: Thierry Puzelat

Henrietta Lovell visits winemaker Thierry Puzelat at ‘natural’ vineyard Le Clos du Tue-Boeuf to see how he makes his wine an ‘expression of the land’ by keeping his vines herbicide and pesticide-free

The Sunday Times Best Restaurant List 2010 – The Top Three

On 31st October 2010 The Sunday Times published their list of the top 100 restaurants in the UK. Here is a look at who made it to the top three.

5 delicious Bangkok vegetarian restaurants

Sorry, carnivores. In honor of World Vegan Day, a list of some of the city’s best no-meat eateries

The U.K.’s 100 Best Restaurants

Gidleigh Park, the west of England restaurant where chef Michael Caines holds two Michelin stars, is the U.K.’s finest, beating the Fat Duck, in a new ranking of the Top 100 establishments, published today.

Antioxidant Levels Not Higher in Organic Vegetables

Polyphenol Content Similar in Conventionally Grown and Organically Grown Veggies, Study Finds

Organically grown crops are widely perceived as being healthier than conventionally grown crops. But a new study finds that some vegetables that are grown in conventional ways using fertilizers and pesticides have antioxidant levels similar to their organic counterparts.

The magic of Turkish cuisine

Turkish cuisine, classic and simple and yet hugely flavourful, may well be poised to become the next big trend on North America’s culinary scene.

The Temporary Vegetarian: Vegan Ma Po Tofu

“Ma Po tofu is supposed to bring sweat to your face, and numbness to your mouth,” said Susur Lee, the executive chef of Shang in Manhattan and Lee in Toronto.

After one dessert, he was gaga for guava

Try it, you’ll like it, fans of musky fruit maintain

For some, guavas are an acquired taste. They are, after all, on the challenging side of tropical, with their muskily sweet flesh, pungently piney perfume and sand-on-the-tongue texture.

N.Y. takes a new look at California wines

For many California winemakers, New York City represents a holy grail – a mystical place overrun with European wines and Europhile palates.

Cookbook of the Month Recipe – Shoyu Chicken

Overall, this was very delicious. A little strong for me, like I mentioned above, but then again, I am pregnant, and am easily affected these days by flavors and smells!

RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES!

Heaven and earth recipe

A delicious German recipe with potato, onion, apple, pear and bacon

This is based on a German recipe – Himmel und Erde – which is usually made with potatoes and apples and is eaten with black pudding.

Farmers’ Formula: Recipes from the Market

This butternut squash gratin, from Greens Restaurant in San Francisco, is the perfect way to warm up a cool winter day.

Culinary SOS: Farmeeoh cookies

The Farm of Beverly Hills’ chocolate sandwich dessert is magnificently rich.

Profiteroles to Dazzle, Made at Home

BECAUSE profiteroles are served with a degree of fanfare in restaurants, you might not think of making them at home. Which is a shame; they’re easy and quite a bit of fun, even for a novice.

Unfettered F-U-N . . . Rainbow Jelly Shooter!

I love the “rainbow” gelatin technique – borrowed from the popular recipe for kids’ finger gelatin. Only three colors of gelatin are used: red, yellow and blue – the light bends the layers into a rainbow.

Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

I’ve got a little beauty of a recipe here for your viewing pleasure today guys and gals. I honestly can not remember where I originally got this recipe from – it seems I have always had it on my repertoire.

Anjeer/Fig Halwa

This is one of the easiest traditional recipes to make and a healthy one too. No sugar is needed as the dried figs are naturally sweet and the halwa requires way less ghee than any other dessert.

Cookbook of the Month Recipe – Shoyu Chicken

Overall, this was very delicious. A little strong for me, like I mentioned above, but then again, I am pregnant, and am easily affected these days by flavors and smells!

END

Chef Blog Digest Ezine is a newsletter delivered to opt-in subscribers every Wednesday. It is geared towards chefs, cooks, culinary students, foodies and gastronomically-minded folk in general. If you know of any of your colleagues or friends who may be interested in receiving our weekly ezine, PLEASE do not hesitate to recommend our site and ask them to subscribe.  If you like this email, please forward a copy to your friends or colleagues.

If you receive an error trying to connect to any of the above pages, please feel free to contact us at matthew@chefblogdigest.com

To inquire about sponsorship and advertising opportunities please contact us at: matthew@chefblogdigest.com.  Just think chefs, foodies, cooks and culinary students receiving this ezine can also find a link to your business or website!  So, grab this opportunity to grow your business.

Please send comments, good or bad to this email: matthew@chefblogdigest.com

Thank you for reading.  Rest assured we will be sending you even better tidbits next week on our next issue.

Disclaimer: The links are active at the time of distribution.  We apologize if you encounter problems with the links.  Furthermore, ChefBlogDigest collects and runs articles and ads in good faith.  We do not any guarantee expressed or implied.  Please use your judgment when responding to offers featured in our weekly ezines.

Wednesday, November 3, 2010

Dear Subscribers,

Did you enjoy last week’s edition?  We hope you have.  As usual, we have prepared interesting links for you this week as well.  For instance, do you know that Authorities have given the go-ahead for an inner-city restaurant to serve minors alcohol-infused desserts in Brisbane, Australia?  Even more interesting, do you know that Former-President Bill Clinton has seemingly become the arbiter of International fine dining?  You can say that his presence seems to confer an informal Michelin star.

Anyway, if you are a fan of Ferran Adria, you might be happy to know that he has announced two new restaurants.  It will certainly be interesting to see how these two new establishments will fare.  Will they conquer the culinary world like the El Bulli did or have?

Speaking of interesting links, we definitely enjoyed reading this article – No accounting for taste? Not any more. The theory is quite riveting.  Is there really more to our taste than our taste buds?

Of course, these are just some of the articles that we have for you this week.  Scroll down below to check out what else we have in store for you.

Again, if you would like to check out our previous editions, please click here. If you own a blog and you broadcast your own newsletters, we would be very interested to get your URL address and other pertinent details about your newsletter. Also, please do share our ezine with your friends, family or colleagues.

November 3, 2010, Volume 1, Issue 41

Your editor: Matthew Goudge, matthew@chefblogdigest.com

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

Advertisers Section:

Herbs, Vitamins, and Amino Acids. NO SUGAR! All In Energy Drink! Order Today!

Get 10% OFF bajabob.com. Coupon PARTY09 Expires 12/31/09. Shop now!

Shop the best selection of etageres worldwide at BakersRacks.com!

FREE Shipping on All Chocolate Fountains!

Celebrate Summer with Coco Mocha Nut Delight Coffee – a taste of the tropics

Featured Articles

Zagat: Opinions and habits of diners.

High-end openings show better times to come; nearly one quarter of surveyors report men are treated better than women at restaurants; diners diss lingering, texting and tweeting at the table.

10 Chefs and the Sandwiches They Love

The sandwich: generally thought of as two or more slices of bread and some filling in between. Every country has their own interpretation from a bacon butty to a falafel to the Croque Monsieur to the cheesesteak. We asked 10 chefs to share their favorite spots around the US to grab a sandwich.

“HELL’S KITCHEN” IS NOW CASTING THE BEST CHEFS IN AMERICA! CASTING IMMEDIATELY!

FOX’s hit unscripted series “HELL’S KITCHEN” is back again as Chef Gordon Ramsay looks for the BEST of the BEST to work beside him in the hottest kitchen on Earth.

New York City Wine & Food Festival Part 2: The Grand Tasting(s)! (aka the Rest of the Best Weekend Ever!)

If you have never been to Tartine and live in the city– go ASAP! It is a teeny tiny restaurant with a short menu but everything you have will be delicious– and you can bring your own wine! What could be better? Also their desserts/pastries are irresistible.

Alain Ducasse Introduces “Back To Basics” Cuisine

Alain Ducasse is turning up the heat on contemporary cuisine with the new “Back to Basics” dining concept at Hôtel Plaza Athénée in Paris.

Vegetarians at risk of brain disorders

Vegetarians are at an early risk of mental disorder such as dementia and Alzheimer’s as they develop a Vitamin B-12 deficiency, doctors said here Wednesday.

Using Every Bit of the Beet

One of the grand things about beets and some other root vegetables is that they lend themselves to a meatless version of everything-but-the-oink eating.

Top Restaurant Stock Movers (MCD, CMG, CAKE)

McDonald’s Corporation (NYSE:MCD) added 0.48% to $77.85. (Click the link to check out other restaurant’s stock information)

Foodies find boozy desserts

Authorities have given the go-ahead for an inner-city restaurant to serve minors alcohol-infused desserts.  However, Milton’s La Dolce Vita proprietors Joe Virzi denied he would sell his Australian-first beer, wine and cocktail gelato ice-cream to those under age.

Restaurants’ Best Press: ‘Bill Clinton Ate Here’

Somehow, the 42nd president has become an arbiter of international fine dining, conferring a sort of informal Michelin star just by showing up. He is doing for restaurants around the world what George Washington once did in America for places to sleep.

Top chefs bring culinary genius to Auckland

Knives will be out this weekend at Auckland’s SKYCITY as top chefs from around the globe fly in for one of New Zealand’s most glamorous food and wine events.

Ferran Adrià Announces Two New Restaurants, Calls Coke ‘the Spark of Life’

Ferran and his brother Albert have issued a press release announcing that they’re opening two new venues (connected by a corridor) in Barcelona’s Flotats building: a classic cocktail bar called 41* and a tapas bar called Tickets.

Japanese Wineries Betting on a Reviled Grape

THE Japanese have made wine for years; it is just that no one outside Japan wanted to drink it, particularly if it was sweet swill made from a native table grape called koshu.

But Ernest Singer thinks koshu deserves a place among the world’s fine white-wine grapes.

More articles and news from the World Wide Web

to fill your insatiable appetite!

How to Assess Your Kitchen Needs

Do you have your dream kitchen? Is it something straight out of a catalogue?  Is it something that your sisters or friends would envy?  Is it something that chefs would want to have?  If you are thinking of having your kitchen renovated, you should consider seeking for professional help, someone who will ask you a lot of questions before he or she will dish out an advice.  If you cannot afford professional assistance, you should consider giving your kitchen needs careful consideration.

Tips in Purchasing Balsamic Vinegar

Here are some very simple and easy tips that you can take with you during your search for the right bottle of balsamic vinegar.

The Typical Duties of a Kitchen Steward

By keeping a very neat, very clean, and well-arranged kitchen, the chefs will have an easier time of performing their own tasks and duties.  So, in a nutshell, what are the typical duties of a kitchen steward?

No accounting for taste? Not any more

There’s more to taste than taste buds, writes Steve Jones: the secrets of flavour lie deep in our brains.

There was once no accounting for taste, but things have changed. The new science of molecular gastronomy shows why we like some foods and hate others.

EAT to promote European cuisine in India

With the aim to promote the best of food and wine from Europe, the European Union and the Italian government have planned to launch EAT (European Art of Taste) – a programme supported to promote European cuisine in India.

There’s a new wine region in town

For the last 30 years, the red wine spotlight in and around Italy’s Piedmont region has been dominated by its big guns, Barolo and Barbaresco. And rightly so: These majestic wines are some of the country’s noblest. But there is also an unsung retinue of alternative bottlings, both from the Langhe (the region where the Barolo and Barbaresco growing areas are located) and from lesser-known areas beyond its borders.

Markets, farmers embrace an array of gourmet garlics

Renee’s Roots, Renee Studebaker

I have a new culinary crush and his name is “Manuel Benitee.”

“Manuel Benitee” is a sweet and flavorful Creole-style garlic from Spain that helped me turn a very simple potato and kale soup into a deeply satisfying dish that had friends and co-workers oohing and ahing and asking for more.

Hainan cuisine

Hainan cuisine is said to be “lighter, with mild seasonings.” A lot of local taste is mixed with the Han Chinese taste. Seafood predominate the menu, as shrimp, crab, fish and other sea life are widely available.

When Sweet Wines Belong

It may be an old wine industry cliché, but there remains truth in the saying, “Americans talk dry but drink sweet.” That is the reason that the best-selling mass-market chardonnays tend to have a little residual sugar to them, and that Moet & Chandon, the big Champagne house, adds extra sweetness to its White Star Champagne, which is made especially for the American market.

World Chefs: Flay learns from losing to other chefs

In a new cookbook celebrity chef Bobby Flay recounts what he learned from other chefs in a television cooking competition show in which he often loses to his opponents.

Tender Beans, Without Soaking

FOR years, there was a nearly insurmountable barrier between me and a truly excellent pot of beans.  But then I read a recipe that made me reassess everything. It was for Mexican pinto beans that were not soaked, but simply tossed into a pot with vegetables and seasonings and simmered for three hours.

Quince: A Fall Fruit Surprise!

Quince. It’s that fall fruit that hardly anyone eats raw but almost no one cooks. I’ve seen them on occasion at the grocery store but I’ve never seen anyone buy them there.

Thai cuisine: A new dimension

The ingredients, aromas and flavours are unmistakably Thai, but at Sra Bua, familiar becomes fascinating and authentic exciting

I was just talking with friends about whether or not Thailand was ready for the radical gastronomic experience that for the past few years have been very popular among cosmopolitan diners in the West.

Tips to Make Your Enameled Cast Iron Cookware Last a Lifetime!

Chasseur Enameled Cast Iron Cookware can be an investment which will last you for as long as you cook, if you treat and maintain your cookware properly. By observing a few guidelines, your cast iron cookware will become a well-seasoned and much-loved heirloom to pass on to future generations of fine cooks!

Verjuice Makes Sour Grapes a Good Thing

LET’S not stereotype power ingredients. They don’t have to be brash — a gentle touch can liven up your cooking just as nicely. And they don’t always have to swirl up from “exotic” cuisines. Even the familiar larder of provincial France can be a source.

RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES! RECIPES!

Stuffed Chicken Breast with spinach, Feta, and Red Pepper

Weekday Vegetarian: Chanterelle Risotto

Chanterelles are a well known ingredient. They aren’t available for very long, so if you find them at your farmers’ market, don’t miss the opportunity to eat them.

Verjuice Dessert Bars

Yield: 24 bars.

Traditional Irish Soda Bread !!

A very traditional bread in Ireland, both north and south. Try it and see what you think!

Salmon Rillettes and Dorie Greenspan

Rillettes are a French passion. Traditionally they are made with pork and pork fat, seasoned nicely and chopped and mashed into a paste which is served on baguette or other breads. It is a quintessential starter for a French get together. This preparation is made with salmon, which makes it lighter to begin with.

Cream of Broccoli Cheese Soup

I made cream of broccoli soup (velouté de brocolis in French) as a cure for two of my girls’ aversion to broccoli. Much of the flavor of the broccoli is concealed by gooey cheese (I used French Chaumes cheese) and a drizzle of heavy cream for richness.

A TOUCH OF TUSCANY – OVEN-BAKED FRITTATA WITH WHITE BEANS, TOMATOES AND SAGE

I have a weak spot for frittatas, they are so easy to make and you can make them ‘foodier’ as you would say in Swedish by adding vegetables or meat or fish or whatever you feel like and have in your larder.

Love That Quinoa Burger!

So yummy!  If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you.

Cambodian Roasted Eggplant and Pork plus a Giveaway!

There are certain combinations of flavors which are considered classic and always paired together; chocolate and peanut butter, tomatoes and basil, or tequila and lime. For me, eggplant and pork have always been a favorite.

Sesame Ginger Ice Cream

Sesame Ginger Ice Cream is certainly not your average ice cream! The slightly savory hint of the Asian oils and spices create a unique blend that is sure to impress!

END

Chef Blog Digest Ezine is a newsletter delivered to opt-in subscribers every Wednesday. It is geared towards chefs, cooks, culinary students, foodies and gastronomically-minded folk in general. If you know of any of your colleagues or friends who may be interested in receiving our weekly ezine, PLEASE do not hesitate to recommend our site and ask them to subscribe.  If you like this email, please forward a copy to your friends or colleagues.

If you receive an error trying to connect to any of the above pages, please feel free to contact us at matthew@chefblogdigest.com

To inquire about sponsorship and advertising opportunities please contact us at: matthew@chefblogdigest.com.  Just think chefs, foodies, cooks and culinary students receiving this ezine can also find a link to your business or website!  So, grab this opportunity to grow your business.

Please send comments, good or bad to this email: matthew@chefblogdigest.com

Thank you for reading.  Rest assured we will be sending you even better tidbits next week on our next issue.

Disclaimer: The links are active at the time of distribution.  We apologize if you encounter problems with the links.  Furthermore, ChefBlogDigest collects and runs articles and ads in good faith.  We do not any guarantee expressed or implied.  Please use your judgment when responding to offers featured in our weekly ezines.