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OUTLINE:
Introduction
Christianity in the Kitchen - Fellowship
Learning Subject of the Month - Olive Oils
Recipe Contests
Featured Recipes
Recent Job Listings - 2 New
Featured Website - ilovejesus.com
Praise God, for another action-packed month has just taken place for CCF! As of last week, our website has been completely converted over to the new server, so nowhere on our website should you be finding any of the old "free-server" banners. Because this new server is also much more reliable than the free servers, the website should never again be "down" because of server crashes and the site should now be loading faster as well. Please make sure you remove all links to our website that you previously had on your browser (with the EXCEPTION of any links pointing directly to the address "http://www.ChristianChefs.org"), for they will no longer be functional.
As of a week ago, we stopped using Delphi (the people that provided message boards to us for free) because we've been having some challenges with them lately. We now have our own forum on our website, allowing you to easily post and reply to others' messages. There is a "Question and Answer" category for any culinary or theological questions you may have, plus areas for prayer requests, recipes and culinary tips, and even an area where you can post messages about your favorite culinary and Christian websites. The below link will take you straight to the new message boards...please feel free to post and reply to any messages you see. Within the forum, as well as on the updated website, you may find a bug or two we missed. If you DO see any errors on the website, PLEASE e-mail us and let us know. In that e-mail, please include what you did right before the error occurred, where it was that you saw the error, and exactly what error message came up. God bless and be looking forward to many new and exciting improvements God has in store for all of us within CCF.
NEW Forums:
http://www.ChristianChefs.org/forums.html
FELLOWSHIP
When you think of the word "fellowship", what's the first thing that comes to your mind? Most people, I believe, would be thinking along the lines of a group getting together, whether for a Bible study or solely for socialization with other Christians. Looking in the Bible, we find that almost every single instance of usage of the word "fellowship" is not talking about anyone other than yourself and your individual fellowship (or communion) with Christ. The definition of fellowship in this case (Greek koinonia) is the spiritual union of the believer (you) with Christ.
Still, there are a fair share of instances in which God, through the Bible, tells us about fellowship with others. Ecclesiastes 4:9-12 is a great example of our need of fellowship with others. It says "Two are better than one, because they have a good return for their work: If one falls down, his friend can help him up. But pity the man who falls and has no one to help him up! Also, if two lie down together they will keep warm. But how can one keep warm alone? Though one may be overpowered two can defend themselves. A cord of three strands is not quickly broken."(NIV). In other words, it can be extremely difficult on your own to battle the devil's arrows and the temptations of your own flesh, but help is here...with God in charge and others to help you in your walk with Him. When you are in fellowship with others, the help you receive can take many different forms. By setting a good Christian example, others may be able to help you to better give to God all the challenges you're currently having in your life as well as all your worldly possessions. Those challenges may include everything from a lack of disciplining yourself to spend time with Him to losing your temper too much when tough challenges arise in the kitchen. Another way others may be able to help is if two (or more) of you become accountability partners! Fellowship might just be for the purpose of your having a good, spirit-filled Christian friend to socialize with, or maybe even for God to work through YOU to help the other person you're in fellowship with!
As we all know, it's rarely ever an easy environment in a professional kitchen, and without God's direct assistance, as well as the help He provides us through others, we accomplish nothing. With our fellowship first of all with Him directly, as well as with others, God allows us to live our lives better and fuller for Him, and for Him alone.
Therefore we should ALL strive to be in closer fellowship with God, and in doing that we should all be joining together to lift up His name as He allows us to do so. He also continually guides us to spread out and share His word with unbelievers, for Christ doesn't just do His work in us for OUR benefit, He also does it through us to help others to receive the grace and mercy He's given to us free of charge.
By Ira Krizo, CCF Director
If God is speaking to your heart about these things, and you need somebody to talk with, or if you have any specific prayer requests, please don't hesitate to e-mail us about your need and somebody from the fellowship will contact you as soon as possible.
OLIVE OILS
Using olive oil is a surprisingly cost-effective way to make our menus heart-friendly.
This summer while on vacation in Modesto, California, I chanced upon a delightful Farmers Market. I met this simply marvelous 90+ year old gentleman named Nick Sciabica. He is the founder and owner of Nick Sciabica & Sons California Gourmet Varietal Olive Oils. Thanks to his charming wife Gemma (also over 90), I got a real eye-opening education about this wonderfully healthy oil and some new and interesting ways to use it.
I decided to share some unique ideas for using olive oil because so many of us desire to serve our "special needs" clientele with "heart-healthy" food options on our menus.
I am including what "The New Food Lover's Companion" (a culinary dictionary available within the "Books" area of our website) tells about olive oil:
OLIVE OIL: Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition.
All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between I and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils ("fino" is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil.
The new "light" olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that because of an extremely fine filtration process, this olive oil is lighter in both color and fragrance, and has little olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades.
The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.
Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However it will clear and become liquid again when brought to room temperature.
**(End of quote)**
Now for some fun learning new ways to use olive oil:
You can still use your favorite recipes but simply use egg whites instead of whole eggs. Then all you need do is substitute a mild or "lite" olive oil for the animal fat or margarine called for. You will use one-half to one-fourth the amount of animal fat or margarine called for. You will need to experiment a little with your personal recipes here. This is where the use of olive oil can prove cost-effective. I have found my venders seldom offer the best price for olive oil. This is one item for which I head to the nearest "warehouse store" to buy. I find I can buy very good quality olive oil at Costco, for example. For my specialty olive oils, I now buy mine through the Sciabica's Web Site.
The cookbook I bought from Nick Sciabica is wonderful! It is full of very "old" family recipes. It is called "Cooking with California Olive Oil, Treasured Family Recipes". It is available on their web site (link at end of article). With their permission, I am going to share some handy hints from Gemma Sciabica and some easy baking ideas.
Handy hints with olive oil:
Saute frozen vegetables in olive oil until crisp tender, spoon over pasta ~ sprinkle with Romano cheese.
Drizzle a little olive oil on toast.
Baked Potato: Cut in half lengthwise, drizzle with a rich flavored olive oil and sprinkle with Romano cheese and pepper.
To make a wonderful "Herb Brush", tie stem ends of several sprigs of rosemary, basil, sage, mint, or thyme together. Dip in bowl of olive oil & minced garlic. Brush over meats or vegetables while grilling.
Some samples of baking with olive oil are included below in the recipes section of this newsletter.
Well, I hope this has piqued your interest to try more ways to use olive oil.
You can find lots of interesting facts about olive oils and the varietals by checking out the Sciabica Web Site:
http://www.sciabica.com
Our recommended books web page:
http://www.ChristianChefs.org/books.html
Diane Boone, Retired Camp Cook
We encourage and welcome any questions you may have about this article or any other food or faith-related questions in our NEW message boards:
http://www.ChristianChefs.org/forums.html
RICE-A-RONI & CHICKEN RECIPE CONTEST
WEBSITE: http://www.ricearoni.com/recipecontest/recipecontest.html
PRIZES: Grand Prize, $5,000; First Prize, 3 winners receive $1,000; Second Prize, 4 runners-up receive $250 plus a Rice-A-Roni gift basket.
DEADLINE: Oct. 15
INFO: In celebration of National Rice and National Chicken Month, Rice-A-Roni is searching for creative, new ways for people on the go to enjoy Rice-A-Roni and chicken. Recipes must include any flavor of Rice-A-Roni (and there are over 35 to choose from) and fresh chicken. Winning recipes will be chosen based on taste appeal, creativity, ease of preparation, and appearance.
1c (237ml) all-bran
3/4c (178ml) milk, non-fat
1c (237ml) flour
1t (5ml) baking powder
1/2t (2.5ml) baking soda
1/2t (2.5ml) salt
1/2c (118ml) molasses
1 egg (or 2 egg whites)
2T (30ml) Marsala Olive Fruit Oil (mild)
1/2c (118ml) raisins, prunes, chopped or dried blueberries
Procedure:
1. Combine all-bran and milk in mixing bowl.
2. Sift dry ingredients into same bowl.
3. Add remaining ingredients, stir only until combined.
4. Fill greased muffin cups 2/3 full.
5. Bake in a 375'F (190'C) oven 20-25 minutes
1c (237ml) flour
1/2t (2.5ml) salt
1/4c (59ml) Marsala Olive Fruit Oil (mild)
1t (5ml) vanilla
1/4t (1.25ml) almond extract
3/4c (177ml) walnuts, ground
2-4T (30-60ml) orange juice
1/2c (118ml) confectioners sugar
3-4 drops fiori di Sicilia (or 1 tsp. orange extract)
Procedure:
1. In a small mixing bowl, combine olive oil, orange juice and flavorings.
2. In another mixing bowl, add flour, sugar, salt and nuts.
3. Stir in oil mixture; mix well. Add remaining orange juice if needed.
4. Press 1 heaping teaspoon of dough into 2-inch (5cm) long finger-shaped rolls.
5. Squeeze each roll in palm and fingers of one hand to obtain irregular shape.
6. Place one inch apart on a greased cookie sheet.
7. Bake 350'F (177'C) oven for 15 to 20 minutes or until golden.
1-1/3c (315ml) flour
1/4t (1.25ml) salt
1/4c (59ml) white wine or milk
1/4c (59ml) Marsala Olive Oil (mild)
1t (5ml) baking powder
2T (30ml) sugar
Procedure:
1. In mixing bowl, combine dry ingredients; make a well in the center. Add remaining ingredients, stirring until dough holds together.
2. Gather dough into a ball; flatten slightly, turn over, and let rest about 15 minutes.
3. Roll dough out on lightly-floured board or between 2 pieces of waxed paper, to about a 12-inch (30cm) round.
4. Ease rolled-out dough into a 9- or 10-inch (23- or 25cm) pie plate; trim edges and flute.
5. Use tines of fork to pinch bottom and sides at 1/2 inch (5cm) intervals. This helps prevent bubbles from forming in the crust.
6. Bake in a 400'F (205'C) oven for 10-12 minutes or until light golden brown, cool. Fill crust with your favorite filling.
Listed below, and available for your viewing in our website, are the jobs that have been submitted to us this month. A listing of all the current jobs posted with us may be found at the below link. Employers: posting your jobs with us is another FREE service provided by CCF, and the job will be listed in this newsletter and on our website! The below link will also guide you to the form for you to fill out which will allow you to submit your jobs to us.
Employment Opportunities
http://www.ChristianChefs.org/employment.html
**
Name = Stonecroft Conference Center
Location = Hollister, MO
Timeline = Full time, Year round
Position = Kitchen Supervisor/Cook
Responsibilities = Plan menus, order food & supplies, schedule cook's helpers
Contact:
Bob Ramey
Executive Director
Stonecroft Conference Center
590 Windmill Road
Hollister, MO 65672
bob@stonecroft.org
(800) 766-1337
**
Name = Cannon Beach Christian Conference Center
Location = Cannon Beach, OR
Timeline = Year round, Full time
Position = Cook
Responsibilities = Preparing meals for groups up to 400 guests
Pay = Salary, medical/dental/vision insurance, and retirement
Contact:
Human Resources
CBCC
P.O. Box 398
Cannon Beach, OR 97110
cbcc@seasurf.com
(503) 436-1501
ILOVEJESUS.COM
This is the website of the God-centered company we've recently paid to put our website on. In addition to the reliable web hosting service they offer, they have many other features, including Bible trivia, free e-mail, and much more.
Permission is granted to circulate this publication via e-mail or in printed form to others providing that no fee is charged and that proper credit has been given to CCF for the part sent.
All links here with the exception of the hyperlinked newsletter are usually only viewable with frames-compatible browsers. Non-frames viewers can find all this information through links on the non-frames homepage of our website here:
http://www.ChristianChefs.org/index.html
Any donations or other need for land-mail correspondence may be sent to the below address. The following link leads to our "Finances" webpage, where you can find how all CCF's finances are handled.
http://www.ChristianChefs.org/finances.html
If this newsletter was forwarded to you and you would like to be added to this mailing list, please go to the following website to sign up:
http://www.ChristianChefs.org/subscribe.html
If you would like to be removed from our mailing list, please send an e-mail to the address below, with the word "Unsubscribe" in the subject column.
God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
webmaster@ChristianChefs.org
http://www.ChristianChefs.org
P.O. Box 608
Crestline, CA 92325-0608
Phone: (909) 338-0876
Fax: (508) 462-1068
AOL Buddy list name = "ChristChef"
ICQ number = 15520005
Note: To view our archived newsletters, go HERE
Volunteering Opportunities Available:
Writers for the newsletter
"Christianity in the Kitchen" articles
"Learning Subject of the Month" articles
Submitting your favorite recipes
Recommendations for good Christian and culinary websites to feature
Other articles (open for suggestions)
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Translators (various languages)