Christian Chefs Newsletter
May, 2002

MENU du JOUR:
      Appetizer (Part 1)
      Main Course
           Christianity in the Kitchen - "Prayer in the Kitchen"
           CCF Trivia
           Recipe - Chocolate Silk Pie
           Recent Job Listings - 4 New
      Dessert (Part 2)
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - www.swissrose.com
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

One section within the website you may find interesting and educational is CCF's Charts area. Here you can find charts on many different aspects that have to do with a kitchen. Some of these include converting US and Metric scales, converting weight and volume with an extensive list of foods (as most foods weigh in different ways than others), high altitude charts, seasoning recommendations, potato varieties, fats and oils, and many more.
http://www.ChristianChefs.org/charts/

Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org

M A I N    C O U R S E

This comes in a section I called "Before You Begin."
And that is exactly the point.

Before you begin your day, you pray.
You tell the sovereign LORD of the universe "Thank You, I love You, I know You care about everything I/we do..."
You employ this key strategy first individually, then collectively.
A simple cursory overview of the Holy Scriptures will reveal the key ingredient of the men and women of God - a relationship with the living, loving Lord and creator of the universe through prayer.
This is the method God Himself has chosen for us to use to communicate with Him.
As we begin each day with our staff in prayer, we open up the doors of communication; first to GOD and then to each other. We allow the Lord to work on our behalf.
We simply ask God to rule and reign over everything we do.
Through prayer, we publicly acknowledge our dependence on God.
Through prayer, we are able to bear one another's burdens.
Through prayer, we are unified in the Spirit.
Through prayer, we can begin in confidence knowing that our sins are forgiven.
Through prayer, we can forgive others.
Through the practice of prayer, we can get to know our LORD better and become more like Him.
Through prayer, we become doers of the Word rather than hearers only.
As Paul says in Ephesians 4:3,
"Endeavor to keep the unity of the Spirit in the bond of peace."

As Christians, or better yet as followers of Jesus Christ, we must take heed to His Word in the Sermon on the Mount as He himself taught the disciples to pray. He taught them to pray... Matthew 6:19...
-Our father... The Person to pray to, The omniscient GOD
-Which art in heaven... The direction of our prayer
-Hallowed be Thy name... The only GOD, Yahweh
-Your kingdom come... God will reign
-Your will be done... Not my will
-On earth as it is in heaven... Today where I am
-Give us this day our daily bread... He owns everything; He cares about every detail
-And forgive us our debts... There is forgiveness in no one else; He is the GOD of all mercy
-As we forgive our debtors... He who forgives much on earth is forgiven much in heaven (and we all need a lot of that)
-And do not lead us into temptation... HELP! Please, Lord, we need Your help (read James 1:13-15)
-But deliver us from the evil one... GOD is able
-For Yours is the kingdom... We are closer to bring in heaven than ever before
-The power... The Omnipotent God, I, even I, am God and there is no other
-And the glory... To Him belongs all honor
-Forever... Never stop praying
-Amen

Lance Roll
Executive Chef of Calvary Chapel Conference Center, Murrieta, CA
and
Author of "It's Not Just Camp Food Anymore"
http://www.chef4souls.com

If God is speaking to your heart about these things, and you need somebody to talk with, please don't hesitate to e-mail us about your need and somebody from the Fellowship will contact you as soon as possible. If you have a prayer request or would like to start a theological discussion on this or any other topic, please feel free to post it in our Message Boards:
http://www.ChristianChefs.org/forums.html

First, this newsletter's question:

What is a "Hangtown Fry" and why was it named that?

E-mail your answer to "trivia@ChristianChefs.org" with "Trivia Answer" in the subject column. Also, please tell us what brief title(s) ("Sous Chef," "Dallas, Texas," or whatever) you would prefer for your name being listed in the next newsletter, as well as how difficult you found the question (so we can improve future trivia questions).

Solution to the last newsletter's trivia question:

Question:
What is the name of the salad dressing which includes mayonnaise, pimiento, chili sauce (or ketchup), chives, and various herbs? Also, what country did this salad dressing originate in?

Answer:
I apologize for last month's trivia question, as there were a couple of different answers that were possible for this question, and it took me a few days to realize this. The trivia question recipe above was meant for the American-made "French Dressing." FYI, living in France for the six months that I did, I NEVER saw a mayonnaise-based salad dressing, and America's naming the dressing what it did would be quite offensive to most French people for good reason. Anyway, the first person to answer this month (see #1 below) got that right. The other salad dressing that would fit that same description would be "Thousand Island" dressing, which is the answer everybody else gave, which is also correct.

Additional information found/submitted on the subject:
In reality, it (Thousand Island) is the only salad dressing named for any region of the entire United States.

The history of the dressing dates back to the early days of the century and centers in the small resort village of Clayton, NY. In those days, a popular fishing guide named George LaLonde, Jr. (as well as his father before him) guided visiting fishermen for black bass and northern pike through the scenic, fish-filled waters of the 1000 Islands.

Unlike his father, George, Jr., served a different and unusual salad dressing to his fishing parties as part of their shore dinners. Prepared on the surrounding islands as part of a day of guided fishing, these dinners have always been very popular with visiting fishermen. Their popularity, in fact, has withstood "the test of time" more than long enough to qualify them as one of the region's premier and most unique attractions.

On one particular occasion, George was guiding a very prominent New York City stage actress of the period named May Irwin and her husband. Miss Irwin, a renowned cook and cookbook author in her own right, was particularly impressed with the dressing and asked George for the recipe. The dressing was actually created and made by George's wife Sophia, who was flattered by the request and willingly gave the recipe to Miss Irwin. At the same time, Mrs. LaLonde gave the recipe to Mrs. Ella Bertrand, whose family owned the Herald Hotel - one of the most popular hotels in Clayton - and where Miss Irwin and her husband stayed during their early vacations in the islands. Mrs. Bertrand prepared the dressing for Miss Irwin and her husband and also added it to the other choices of salad dressing offered to her dining room customers.

It was Miss Irwin who gave it the name "Thousand Island" and it was Mrs. Bertrand, at the Herald Hotel, who first served it to the dining public. Upon her return to New York City, Miss Irwin gave the recipe to fellow 1000 Islands summer visitor George C. Boldt, owner of the Waldorf Astoria Hotel in New York, and the Bellview Stratford in Philadelphia and also the builder of Boldt Castle on nearby Heart Island. Equally impressed with its flavor, Mr. Boldt directed his world famous maitre d' Oscar Tschirky, to put this dressing from the 1000 Islands on the hotel's menu at once. In doing so, Oscar earned credit for introducing the dressing to the "world."

As time passed, Miss Irwin and her husband purchased a summer home on nearby Grindstone Island which still stands in sight of Clayton, where they spent many summer vacations. Later they purchased a farm on the mainland east of Clayton near Spicer Bay.

The Herald Hotel changed hands in 1947 on its 50th anniversary; and again on its 75th anniversary in 1972 when it was purchased by its present owners Allen and Susan Benas, who renamed it the Thousand Islands Inn. During this entire period, however, one of the few things that stayed the same was the now international popularity of Sophia LaLonde's Thousand Island Salad Dressing.

Today, two of Mrs. LaLonde's nine children - Margaret and Mary - and many grandchildren, great and great-great grandchildren, along with the rest of the people of the small river community of Clayton, proudly share in the recognition of her creation. The Thousand Islands Inn and the many surrounding islands, where shore dinners have been prepared over the decades, also remain as a living reminder of where it all began.

Needless to say, Thousand Island Dressing is the "official" house dressing at the Thousand Islands Inn. Patrons continually comment about its remarkable flavor, and as May Irwin did, request the recipe.

John L Csukor, Jr.
Director Channel Marketing
California Raisin Marketing Board
(559) 248-0287

The first five people to answer this question correctly:
1. S. Fisher, Fontana, CA
2. Scott Craig, Exec. Banquet Chef, Pittsburgh, PA
3. David
4. Carol Pinson, Cook, Leslie Cafe, Leslie, AR
5. Lucinda, Allentown, PA

Mousse Cake:
3 c (710ml) Extra bittersweet chocolate
6 T (90ml) Soft sweet butter
3/4 c (180ml) Granulated sugar
6 Eggs
1/4 c (60ml) Heavy whipping cream
1/2 t (2.5ml) Vanilla extract

Procedure:
For the crust:
Combine the walnuts and pecans with the brown sugar and cinnamon in a stainless steel bowl. Stir in the melted butter. Press the nut mixture into the bottom of the springform pan. Refrigerate for a half hour.

For the mousse:
Melt the chocolate in the top half of a double boiler. While the chocolate is melting, combine the butter and sugar in the bowl of an electric mixer. Using the paddle attachment, cream on medium speed until the mixture is light and fluffy. Switch to the whisk attachment and add the eggs 2 at a time, mixing well after each addition. Scrape the sides of the bowl, increase to medium-high speed, and whip for 2 minutes, until the egg mixture increases slightly in volume.

Whisk the melted chocolate until it has cooled slightly. It should be warm, but not hot. Whisk the chocolate into the egg mixture on medium-low speed. Scrape the sides and bottom of the bowl and continue to mix until the chocolate is fully incorporated. Stir in the cream and vanilla extract. Spread the mousse filling in the springform pan on top of the crust. Refrigerate the cake until firm, 6 hours or overnight.

More information on each of the below Job Listings, such as the job's timeline, responsibilities, pay, and how to contact the employer on each of these, can be found within the Employment area of our website (link below). There you can also find jobs that have been posted in previous months that haven't yet been filled and you can also post any job openings you have to be listed there and in this newsletter for FREE!
http://www.ChristianChefs.org/employment.html

Name = Cafe Project
Location = Phoenix, Arizona (USA)
Position = Executive Chef

Name = Hotel Ionikos
Location = Kos (Greece)
Positions = Head Chef/Assistant Chef

Name = Cascade Lodge Restaurant
Location = Lutsen, Minnesota (USA)
Positions = Experienced Line Cooks

Name = Gaines Christian Youth Centre
Location = Whitbourne, Worcester, England (UK)
Position = Cook

D E S S E R T

Please note: Listed here are 2 contests for PROFESSIONALS ONLY in the culinary industry. There are many more contests available for nonprofessionals as well, some of them ongoing or being repeated on a monthly basis. If you're interested in those, here's one excellent website to check out:
http://www.recipecontests.com

2002 TABASCO "HOTTEST CHEF" RECIPE CONTEST
Tabasco is challenging professional chefs and culinary students to give American favorite comfort foods a Tabasco twist.
DEADLINE: May 20
PRIZES: Grand Prize (Professional): $10,000, a Tabasco neon sign and a personalized gallon jug of Tabasco Pepper Sauce signed by Paul C. P. McIlhenny; Grand Prize (Student): $2,500, a personalized gallon jug of Tabasco Pepper Sauce signed by Paul C. P. McIlhenny.
WEB SITE: http://foodservice.tabasco.com/fs_recipe_contest.cfm
MORE INFO: The contest is open to residents of the United States and Canada. Enter up to three recipes, but each entry must be mailed separately, and only one prize will be awarded per person. Read the contest rules and request an entry form to be sent to you via regular mail. Tabasco will send you everything you need to complete your entry. You may also call 1-888-HOT-DASH for more information.
NOTIFICATION: Winners will be notified by mail on or before June 10, 2002.

LAND O'LAKES "FOODS KIDS LOVE" RECIPE CONTEST
Land O'Lakes is sponsoring a recipe contest featuring "Foods Kids Love" for school foodservice operators. Entries must be for school foodservice menu items using Land O'Lakes cheese with an explanation saying why kids love the recipe.
DEADLINE: June 28
PRIZES: Grand Prize: The winner will receive a $250 check payable to the school, and winning recipes will be published in the Land O'Lakes Head of the Class newsletter for school foodservice operators. Every school that enters a recipe will receive a Land O'Lakes Cow Squeezie.
WEB SITE: http://www.landolakesfoodservice.com/smp/promotions/contest.htm
MORE INFO: Recipes will be judged 25% on taste, 25% on creativity, 25% on originality and 25% on written explanation.

All contests listed above are provided by the company listed, NOT by CCF. For additional information on each contest, please contact the designated company for that specific listing. Enjoy!

"To cut fresh bread easily, cut with a HOT knife."
Tip from old Culinary Arts Institute Encyclopedic Cookbook.

Submitted by Diane Boone

If you know of any great hints or tips, please post them in the "Hints and Tips" area of the Message Boards. Of the ones posted there, one will be featured here in our newsletter.
http://www.ChristianChefs.org/forums.html

Swiss Rose International, Inc. is the largest importer and marketer of specialty and deli-style cheeses in the United States. Although you cannot purchase cheeses through their website, you can find some great information on different cheeses including their serving suggestions, beverage suggestions, and characteristics. There are also a number of recipes and other cheese-related articles for your enjoyment.

"I'm interested in finding out more information about a variety of special diets for medical purposes. Like Lactose intolerancy, diabetes, heart disease, common food allergies, and all the other medical related dietary needs of people. Does anybody know of a book that describes all the aspects of the different diseases/problems, what foods help each one, what foods hinder each one, and why? I know that's asking for alot, but I'm sure there's someone who's gotten into researching all that and writing a book on it, being how common we in kitchens run into people with each of these needs."

This quote taken from the "Culinary Q&A" section of CCF's message boards:
http://www.ChristianChefs.org/forums.html

If you're searching for particular instructions or cooking techniques or maybe have a special need, you can post these on our message boards. If you've done that and are still in need, please e-mail us and let us know so that we may highlight that need in this section of our next newsletter.

"Those who really know how to enjoy life are the ones who take life each day as a gift from God, thanking him for it and serving him in it."
Life Application Study Bible

Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org

"Forbidden fruit creates many jams."

Submitted by Carol Pinson

T O O T H P I C K

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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
CCF@ChristianChefs.org
http://www.ChristianChefs.org
Phone: (909) 696-3930
Fax: (508) 462-1068

Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA