Christian Chefs Newsletter
January 2003

Subscription/Unsubscription/Address Change/Contact Information can be found near the base of this newsletter.

MENU du JOUR:
      Appetizer
      Main Course
           Christianity in the Kitchen - "Why Do We Sin?"
           Culinary Learning - "Strawberry Delight"
           CCF Trivia
           Recipes - Strawberry Mousse & Strawberry Salsa
           Recent Job Listings - 2 New
      Dessert
           Recipe Contests (For Professionals Only)
           Hints and Tips
           Featured Website - Cook's Thesaurus
           Chef to Chef
           A Little Something Extra
           A Merry Heart
      Toothpick

A P P E T I Z E R

Happy New Year! It's been a great year for CCF, as God has allowed a lot of physical and spiritual growth to come upon the ministry, and it looks like He'll be continuing to do so. For me personally, God has blessed me by allowing me to become married next week to a wonderful woman of God, Susanna Rantala!!!

And since traditionally, a new year calls for new things, please check out our website. We have just completed a new redesign of the website, which we think looks better and should make it easier for you to get around.
http://www.ChristianChefs.org

Do you know about or enjoy researching specific areas of Italian cooking? Or a specific ingredient? Or any other subject? Are you at all interested in writing? If so, it would be a great blessing to many Christian cooks and chefs if you would be interested in helping to write Culinary Learning Articles for this newsletter. Don't worry if your grammar isn't the greatest, as we have a professional proofreader who volunteers her time for the website and newsletter. If you're interested, please e-mail us at the following address.

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

M A I N    C O U R S E

"Shall we sin because we are not under law but under grace?  Certainly not!  Do you not know that to whom you present yourselves slaves to obey, you are that one's slaves whom you obey, whether of sin leading to death, or of obedience leading to righteousness?"
Romans 6:15-16 (NKJV)

Before continuing on, please ask yourself that very simple question, "Why do I sin?"  And when you seriously contemplate that question, it's not so easy to answer.  When I ask myself that, I personally like to put blame elsewhere for why I sin.  I like blaming Adam.  The Bible does say that because of his sin, we all sin, right?  "Therefore just as through one man sin entered the world, and death through sin, and thus death spread to all men, because all sinned" (Romans 5:12, NKJV).  The devil is another popular scapegoat, but in searching the Bible, can the devil really make any one of us (Christians) sin?  No!  He does tempt us at times, but we choose whether or not to follow that temptation.  Whatever desire is stronger in our heart is what prevails, for he cannot force us to sin.  How about blaming it on that all so common "sinful nature" (otherwise known as the "flesh")?  I like that one too, and it's Biblical.  But many times it's easy to think of a "sinful nature" as something external that we can blame rather than admitting to it and taking the blame personally.  We do not have anything inside us that causes us to sin, but rather it is WE who sin.  Therefore, if you do admit that it was your sinful nature that caused you to sin, make sure that you're not blaming someTHING, but rather admitting to choosing to sin yourself.  Since I'm about to be married, I shouldn't say that "my wife made me do it" either, as clearly sin is the choice of the one committing the sin.  No other person or thing can make you or me sin other than ourselves -- but we have the help of the Spirit to guide us along the right track.  We Christians have two desires -- one fleshly and one spiritual.  "Since by man came death, by Man also came the resurrection of the dead.  For as in Adam all die, even so in Christ all shall be made alive." (1 Corinthians 21-22, NKJV)  We Christians did die and are born again.  In the spirit, God can guide us and we are no longer in that bondage of living solely by that sinful nature.  Other people and other things can give you a hard time, but when it comes down to the actual sin itself, there's only one person to blame -- and it's not someone else.

So then, why do I do it?  And what really is this "sinful nature"?  It really all comes down to one simple thing.  I sin for one reason and one reason alone -- because I want to.  And that's what sinful nature is all about; our wanting to sin and therefore sinning!  But, as I might respond to myself, I hate sinning, and I hate seeing myself sin.  Therefore it's impossible that I'm doing it only because I want to.  Wrong!  Two things about that sinful nature -- the first being man, who has the very nature of sin, one that is impossible to be rid of completely while in this physical body.  The second, once we're born again, we have the Spirit living within us.  The Spirit is a person of our triune God, who has graciously entered into us to become part of us!  As long as we're in these bodies, we're constantly attempting to put to death the flesh by help of the Spirit.  Nothing within us, no goodness or anything else, can do this other than by God's Holy Spirit alone Who has graciously entered into us and filled us up.  That's why God clearly tells us in the Bible that "No one is good but One, that is, God." (Matthew 19:17, NKJV), as it's all been done by Him, in the past when He came to this world, died for our sins, raised from the dead and what He's promised to do for us in the future -- provide an eternal, sinless life for us in heaven in constant communion with Himself.

We still will fall into sin many times, which should remind us to not take God for granted, as He is the only perfect One.  Even so, that doesn't give us license to sin.  We have been freed from the bondage of sin, but are still responsible for our sin, so when the opportunity presents itself for us to commit sin, there's nothing and no one to blame it on other than ourselves (see Romans 6:15-16 above and the rest of Chapter 6).  Once our lives belong to Jesus, we can never lose our salvation, as we have died to our bondage of sin, but now that we have a choice whether to sin or not, it gives us a responsibility.  And with that responsibility comes consequences.  Consequences not to punish us, but to better us, as any good father would discipline his child to make that child better, not looking to the past, but rather to help him/her to choose more wisely in the future.  I'd like to say that I'm able to choose wisely most of the time, but really the only reason why I CAN choose wisely is because "it is God who works in you both to will and to do for His good pleasure." (Philippians 2:13, NKJV)  Praise our gracious and merciful God for the Spirit who lives within me for each and every time I have chosen wisely in the past and will choose wisely in the future.

Ira Krizo
http://www.ChristianChefs.org/about/irakrizo.html

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

I know that this is not really strawberry season, but if you work like I use to, you are probably already testing recipes for your spring menu.

I dare say that strawberries are the favorite and most recognized of all the berries in America. The Shonie's Restaurant chain became famous for their Strawberry Pie.

First, I will cover some facts about strawberries and then give you some recipes that will make strawberries a vital part of your spring or summer menu.

When picking strawberries, look for plump, bright red and fully ripe berries. Caps should be attached, green and fresh-looking. The size of the strawberry is not important. All strawberries, large and small, are equally sweet and juicy. If you can go to your local farmer's market to buy your strawberries (and as much of your produce and fruit as you can), it will improve your recipes and help the local farmer. The fresher the strawberry, the better. When you get back with your fresh strawberries, sort and remove any bruised or damaged berries as soon as possible and use in sauces, purees or jams. Place the berries in cool, well-ventilated containers (32 to 40'F / 0 to 5'C). The moisture content of fresh strawberries is high, so store uncovered or loosely covered. Hull strawberries and rinse gently JUST before serving. Careful storing and handling will help them maintain their maximum flavor, color and texture.

The most common way strawberries come packaged is in a pint basket. As a general rule of thumb, a pint basket of midsize strawberries will hold 2 cups and 2 cups of midsize strawberries should yield 1 cup of puree.

As in all fruits and vegetables, it is important to wash your berries before use. The only problem with washing strawberries is if strawberries absorb too much water, diminishing their flavor. To keep strawberries from absorbing large quantities of water, hull AFTER washing. A salad spinner works well for removing excess water from berries.

I am including 1 dessert recipe and 1 entree recipe (below). I challenge you to use strawberries for more than just dessert. If you wish further recipes, feel free to contact me at missionraleigh.org (website temporarily unavailable).

Scotty Brewer
Former Chef and Urban Missionary

Questions about this article or any other culinary related subject can be asked via the "Culinary Q&A" Section of the Message Boards:
http://www.ChristianChefs.org/forums.html

First, this newsletter's question:

In the Bible, what happened when some children laughed at Elisha because he was bald?

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 - see examples below) 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:
There is one point that broccoli became popular in the United States. When was this? (and if you can find out, why?)

Answer:
The first commercially grown broccoli was grown in Brooklyn, New York in the 1920s (www.broccoli.com), and it began getting consumed significantly around the time of World War I (On Food and Cooking - McGee).

Additional information found/submitted on the subject:

A great deal of information about the history and origin of broccoli can be found here:
http://www.broccoli.com/farm/hist_origin.htm

This was an extremely difficult question to find the answer to, as much of the answer is speculation between dates. There was only one person who got this answer correct: Wade Garza, Food Service Manager, Scotts Valley, California

Broccoli was planted in California in 1923 by the D'Arrigo Brothers Company and they shipped a few crates to Boston. By 1925 the market was established, and demand has risen since then. I think the reason might be that GI's returning from WW1 might have had it in Europe and when they saw it make its way to the American plate, they made it popular here.

Ingredients:
1 pint (475ml) basket of fresh strawberries
One 10-oz (280g) package of frozen strawberries, thawed, drained, juice reserved
1 envelope of unflavored gelatin
1/2 cup (120ml) of granulated sugar
1 cup (240ml) of heavy whipping cream

Method:
In a small saucepan, sprinkle the gelatin over the reserved strawberry syrup and leave to soften for 5 minutes.

Heat the gelatin over medium flame until it dissolves. Cool.

In a food processor or blender, chop the reserved strawberries coarsely with the sugar, slowly pouring the gelatin while motor is running. Refrigerate until mixture begins to thicken slightly, about 10 to 20 minutes.

Whip the cream to soft peak stage and gently fold into the strawberry mixture. Place in serving bowl and chill for at least 4 hours or overnight.

Use the entire basket of strawberries to decorate the top and pass additional whipped cream if desired.

A beautiful salsa that is a great topping for grilled chicken breast

Ingredients:
1 cup (240ml) finely chopped strawberries
1 fresh Serrano or jalapeņo chili, minced
1/4 cup (60ml) finely chopped scallions
2 Tbsp (30ml) finely chopped fresh cilantro
1/2 tsp (2.5ml) fresh lime juice
1/4 tsp (1.2ml) salt
1/2 tsp (2.5ml) sugar (optional)

Method:
Combine all ingredients in a medium bowl. May be made several hours ahead and chilled, covered.

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 = Gretna Glen Camp & Retreat Center
Location = Lebanon, Pennsylvania (USA)
Position = Food Service Coordinator

Name = Cordova Retreat and Conference Center
Location = Cordova, Tennessee (USA)
Position = Food Service Director

D E S S E R T

Please note: Contest Listing(s) below are 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

GOT LAMB?
Fresh Australian Premium Lamb invites chefs and restaurant managers who offer Australian lamb on their menus to submit an original menu which mentions Australian lamb by name.
DEADLINE: January 31, 2003
PRIZES: The winner, to be chosen in a blind drawing, will receive round-trip airfare for two to Melbourne, Australia, in late March 2003. The 10 day trip includes tours, visits to the city's best restaurants, and more.
WEBSITE: http://www.australian-lamb.com

CIAO BELLA GELATO
This artisanal ice cream company invites you to enter the first annual "Design the Most Innovative Gelato Flavor" contest. Come up with the most tantalizing original flavor idea and serving suggestion.
DEADLINE: February 1, 2003
PRIZES: Grand Prize: $1,500, plus the manufacture in a limited quantity of the winner's gelato idea. Ten percent of the sales of the winning flavor will go to a charity of the winner's choice.
MORE INFO: (800) 3-GELATO

CLEAR SPRINGS TROUT RECIPE CONTEST
Clear Springs is challenging chefs and cooks of commercial and noncommercial dining operations to submit original recipes featuring Clear Cuts Boneless Idaho Rainbow Trout fillets.
DEADLINE: March 18
PRIZES: Grand Prize: A weeklong class at The Culinary Institute of America Greystone in St. Helena, Calif., plus travel expenses for two and $500 spending money; Second Prize: $250; Third Prize: $100.
WEB SITE: http://www.tommytrout.com/news/default.asp
MORE INFO: To request an entry form, call (800) 635-8211

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!

Cooking for a large quantity of people and you want the first grilled steak (or similar product) to be as fresh and tender as the last? In that case, quickly mark off the steaks on the grill for the presentation and the grilled flavor, put them on sheet pans, and finish them in the oven right before service. They're all hot, grilled, and cooked identically.

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

Cook's Thesaurus is an online cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions.

http://www.foodsubs.com

"I am a chef responsible for running 4 restaurants. I am responsible for the back of the house operations. I have a co-worker who is also responsible for the same 4 restaurants. She is responsible for the front of the house.

The prayer request is that I am able to deal with her with love and compassion as I am told to in the bible.

I am finding it awfully hard to show her love and compassion when she is constantly undermining me and my authority. She is constantly telling people things that aren't true or she twists the story to put me in a bad light. I have been praying for her as much as I can. What else can I do?"

This quote taken from the "Prayer Requests" 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.

Keep praying, but be thankful that God's answers are wiser than your prayers!
-William Culbertson

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

NEW WORDS:
Extraterrestaurant (n.) An eating place where you feel you've been abducted and experimented upon. Also known as an E-T-ry.

FUNNY DEFINITIONS:
Arbitrator: a cook who leaves Arby's to work at McDonald's
Baloney: where some hemlines fall
Cantaloupe: when you are unable to run away to get married
Counterfeiters: workers who put together kitchen cabinets

Submitted by Carol Pinson

T O O T H P I C K

Note: To view our archived newsletters, go here: http://www.ChristianChefs.org/past_newsletters.html

If this newsletter was forwarded to you and you would like to be added to this mailing list, please go to the following link for a free subscription:
http://www.ChristianChefs.org/subscribe.phtml

Or if you don't have web access, e-mail us at the below address asking to subscribe.

If you would like to be removed from our mailing list or change your e-mail address, please log in to the Members Area and select to do so. Otherwise, please send an e-mail to the address below, with the word "Unsubscribe" in the subject column, or to change your e-mail address, do the same, with "Change E-mail" in the subject column.

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