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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 - "Firm & Fair"
Culinary Learning - "Brioche"
CCF Trivia
Recipes - Brioche & Casatiello
Recent Job Listings - 2 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - Reasoning From the Scriptures
Chef to Chef
A Little Something Extra
A Merry Heart
Toothpick
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A P P E T I Z E R | |
Check out the culinary Online Education section of the website -- there you'll find a great deal of culinary learning articles, including everything from "Barbecue - Southern Style" to "Risotto" to this month's newsletter article on "Brioche".
http://www.ChristianChefs.org/newsletters/LSOTM.html
God bless, and have a great month in the Lord!
Your Brother in Christ,
Ira Krizo
CCF@ChristianChefs.org
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M A I N C O U R S E | |
Firm & Fair Principle
"Masters, provide your slaves with what is right and fair, because you know that you also have a Master in heaven. Be wise in the way you act toward outsiders; make the most of every opportunity. Let your conversation be always full of grace, seasoned with salt, so that you may know how to answer everyone."
Colossians 4:1, 5-6 (NIV)
How DID I get the inmate workers to perform at 110%, as I used to say? Well, the way to a man's heart IS through his stomach. I would occasionally serve my workers a surprise "feed." They knew I would give their special meal to the maintenance crew instead of them if I did not feel they were working to my high standards. It's amazing how a little word-of-mouth advertising got the work done in a timely manner. I would only have to give their food away once and the "rumor mill" did the rest.
When I first came to work in an institutional setting, I was told by a very wise man to handle my inmate workers in a manner which was "FIRM AND FAIR." This policy worked to build respect for me among my loyal crew. By acting with dignity, professionalism, and firmness, my crew felt safe and happy. They were glad to receive POSTED "Job Descriptions" for each work area in the huge kitchen. I placed the Job Descriptions in plastic coverings and the inmates became accountable to that piece of paper and I did not have to ride them. They KNEW what I expected from them without my constantly nagging them. Anyone NOT towing the line was fired. Simple as that! They carried their share of the work or they were off my crew. It became a privilege to work on "Boone's Boys" crew.
Now does this sound as if I had been granted some supernatural wisdom? YOU BET! The Bible is my work handbook. Consider the verses at the opening of this little article. I always prayed and praised the Lord all the way to work. I never walked through those locked gates and doors without being "prayed up." The Lord will use you to minister His love and compassion to your workers if you will just adopt this wonderful policy of "Firm & Fair." I cannot tell you how many times inmates would ask me to pray for them and a situation happening with families or some other crisis. I was very open about my faith. However, I never pushed it onto unreceptive workers. They knew I was a Christian and THEY would ask and then I was free to share with them.
Dear Brethren, whatever your working conditions, consider your work a mission field and remember you may be the first Bible some of them have ever seen. It is scary sometimes to know we are being watched to see if we live by our words or only mouth our Christianity. The Lord gave me strength to "walk the walk" and thus win over many young men, and see them blossom into motivated, upright citizens of our community. I have had the JOY of seeing some of my "former employees" worship in my church body. God bless you all. I am praying for you!
By Diane Boone, Retired Chef & member of CCF
Excerpt from an article about being A Christian in a Prison Setting
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
The classic shape of this French concoction is known as "brioche a tete" (above), which is a smaller ball on top of one the size of a regular bread roll baked in a fluted metal molds. You can make it in a variety of other shapes as well. The easiest shape that gets the most people eating it is making it into regular bread rolls, but you could also make it into loaves (left) or braided loaves.
Many people think the word "brioche," which first appeared in 1404, came from the region of Brie, France, but it's pretty sure that it was derived from "broyer," an old Norman form of the verb meaning "to pound." This explanation is more likely since the brioches from Normandy have always been highly regarded.
You can find recipes for the classic brioche and for Casatiello (an extremely good Italian brioche made with milk, cheese, and salami) in the recipes section below.
Some optional savory ingredients you can add to brioche are mushrooms, sausage and cheese, or even foie gras. Some sweet ingredients could include some chopped candied fruit, fresh fruit, raisins, or berries. You can even make filled brioche and serve it as an appetizer with savory ingredients or with a fruit compote (or other sweet ingredients) and serve for dessert.
If you're interested in finding other recipes and variations for brioche (or any other recipe you could imagine), I highly recommend the "Larousse Gastronomique" culinary encyclopedia:
http://www.amazon.com/exec/obidos/ASIN/0609609718/christianchefsfe
Ira Krizo
http://www.ChristianChefs.org/about/irakrizo.html
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:
What is the Japanese version of Horseradish sauce? And if you can find out, how is the sauce made and what is it used for?
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:
What is the name of the rich bread which consists of flour, milk (instead of water), butter, provolone cheese, salami, eggs, sugar, yeast, and salt?
Answer:
A form of Brioche called Casatiello
Additional information found/submitted on the subject:
(see above culinary learning article and below recipe)
The first people to answer this question correctly:
1. Robyn, Personal Chef
2. Kraig Wiant, CCC
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Classic Brioche Yield: 82, 2 oz. (57g) rolls |
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Ingredients:
5 lb (2.3kg) Bread Flour
25 Eggs
1.5 oz (43g) Salt
10 oz (283g) Sugar
4 oz (113g) Yeast
2 c (473ml) Milk
3.5 lb (1.6kg) Butter, soft
Procedure:
Combine milk, yeast, and 1 lb (450g) of the flour. Rest until it has doubled in size (1-2 hours). Add the flour, sugar, salt, and eggs. Mix on medium speed until the dough stops sticking to the sides of the bowl. Add pieces of the softened butter in stages.
Cover and place dough in the refrigerator overnight to relax the gluten and retard the yeast (optional -- you can skip this step).
Cut into 2 oz. (57g) pieces and roll. Allow to proof 1.5 hours.
Brush with an egg wash and bake at 400'F (200'C) for 15-20 minutes for rolls or about 50 minutes for loaves.
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Casatiello Author: Peter ReinHart Publication: Bread Bakers Apprentice Yield: 1 large loaf or 2 small loaves |
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This Italian elaboration of brioche is loaded with pockets of meat and cheese, and loved by all. I've made this a few times and much of the time I get the comment "That's the best bread I've ever had!" from all the guests I serve it to.
-Ira Krizo
Ingredients:
-Sponge
2.25 oz (64g) Bread Flour
1 tbsp (15ml) Instant Yeast
1 c (236ml) Whole Milk or Buttermilk, lukewarm
-Dough
4 oz (113g) Italian Salami (or other similar meat)
1 lb (454g) Bread Flour
1 tsp (5ml) Salt
1 tbsp (15ml) Sugar
2 Eggs, slightly beaten
6 oz (170g) Unsalted Butter, room temperature
6 oz (170g) Provolone (or other similar meltable cheese), coarsely shredded or grated
Procedure (abbreviated from the original):
1. To make the sponge, stir together the flour and yeast in a bowl. Whisk in the milk to make a pancake-like batter. Cover with plastic wrap and ferment at room temperature for 1 hour.
2. While the sponge is fermenting, dice the salami into small cubes and saute it lightly in a frying pan to crisp it slightly.
3. Stir together the flour, salt, and sugar with a spoon. Add the eggs and the sponge until the ingredients form a coarse ball. If there is any loose flour, dribble in a small amount of water or milk to gather it into the dough. Mix for about 1 minute, then let rest for 10 minutes. Divide the butter in 4 pieces and work into dough, one piece at a time while mixing. After mixing about 4 minutes, the dough will change from sticky to tacky and eventually come off the sides of the bowl. If not, sprinkle in more flour to make it do so.
4. When the dough is smooth, add the meat pieces and mix until they are evenly distributed. Then gently mix in the cheese until it too is evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
5. Ferment at room temperature for about 90 minutes, or until the dough increases in size by at least 1 1/2 times.
6. Remove the dough from the bowl and leave as 1 piece for 1 large loaf or divide into 2 pieces for smaller loaves. Bake in 1 large or 2 small loaf pans by misting the pans with spray oil, shaping the dough, and placing it in the pans. Mist the top of the dough with spray oil and cover.
7. Proof for 60-90 minutes, or until the dough just reaches the top of the pans.
8. Place pans in a 350'F (177'C) oven and bake for 40-50 minutes until the center of the loaves registers 185-190'F (85'C). The dough will be golden brown on top and on the sides, and the cheese will ooze out into crisp little brown pockets.
9. When the bread is done, remove the bread from the oven and from the pans and cool for at least 1 hour before slicing or serving.
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 = Rapture Marine Expeditions
Location = Long Beach, California (USA)
Position = Chef
Name = Union Gospel Mission
Location = Seattle, Washington (USA)
Position = Kitchen Manager
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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
ACF NATIONAL CHAMPIONSHIP "THE ORIGINAL WHITE MEAT" CHAMPIONSHIP
Contestants will submit two recipes: one soup recipe using a minimum of two ounces of Custom Gold Label Food Base per eight servings and one sauce recipe using a minimum of one ounce of Custom Gold Label Food Base per eight servings.
DEADLINE: April 30
PRIZES: Grand Prize: $1,500 and championship trophy; First Runner-Up: $750 and a trophy; Second Runner-Up: $500 and a trophy; Third Runner-Up: $250 and a trophy.
WEB SITE: http://www.acfchefs.org/events/natcon03/competitions.html#Custom
PASTA LABELLA CHALLENGE RECIPE CONTEST
Contestants will submit an original entrée recipe featuring one pound of Pasta LaBella pasta.
DEADLINE: April 30
PRIZES: Grand Prize: $1,500 and championship trophy; First Runner-Up: $750 and a trophy; Second Runner-Up: $500 and a trophy; Third Runner-Up: $250 and a trophy.
WEB SITE: http://www.acfchefs.org/events/natcon03/competitions.html#PAsta
ALMOND INSPIRATIONS RECIPE CONTEST
California Almonds wants your best recipe with almonds in one of two categories: Regional American or Ethnic.
DEADLINE: May 31
PRIZES: Grand Prize: $5,000; Category Prize(2): $2,500.
WEB SITE: http://www.almondsarein.com/contest/
DOLE TROPICAL PASSPORT AROUND THE WORLD RECIPE CONTEST
Food operators, chefs or restaurateurs are asked to submit an original recipe for an appetizer, main dish, dessert or beverage that uses at least 1 can of Dole Pineapple, (crushed, chunks, tidbits or slices in syrup or juice), Dole Pineapple Juice, Dole Mandarin Oranges and/or Dole Tropical Fruit Salad.
DEADLINE: June 30
PRIZES: Grand Prize: trip to Hawaii for 2 people for 7 days and 6 nights; Runners-Up(3): $2,000.
WEB SITE: http://dole.com/foodservice/recipecontest.jsp
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!
If you are cutting brownies and they stick to the knife, try a plastic knife. Works every time for me!
-Ruth Hryshkanych, Interim Kitchen Coordinator
Lake Lundgren Bible Camp
Pembine, WI 54156
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
Reasoning From the Scriptures
A teaching and resource ministry that specializes in Apologetics, with a special focus on the world of the cults. This ministry produces concise materials that enable Christians to defend their faith, and has a very good newsletter as well.
"Natural Meat Tenderizer"
"I have a client (and friend) who is getting married in the next several months. I'll be helping a lot on the wedding parties and reception and also teaching her how to cook and present dishes at parties. She is allergic to anything citrus, pineapple, and any type of melon. My question is does anyone have an idea for a meat tenderizer (other than a mallot) that would not contain a pineapple (or any of the stated above) enzyme. I appreciate ANY ideas that would be sent this way!! Lakey"
You are welcome to respond to this message in 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.
Religion is man's quest for God; the Gospel is the Savior God seeking lost men.
Religion originates on earth; the Gospel originated in heaven.
Religion is man-made; the Gospel is the gift of God.
Religion is the story of what a sinful man tries to do for a holy God; the Gospel is the story of what a holy God has done for sinful men.
Religion is good views, the Gospel is good news.
-Roy Gustafson
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
It seems there was a pretzel stand out front of an office building in New York. One day a man came out of the building, planted down a quarter, and then went on his way without taking a pretzel. This happened every day for three weeks. Finally, the old lady running the stand spoke up: "Sir, excuse me. May I have a word with you?" The fellow said: "I know what you're going to say. You're going to ask me why I give you a quarter every day and don't take a pretzel." And the woman said, "Not at all. I just want to tell you the price is now 35 cents."
-William Schreyer
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
|
T O O T H P I C K | |
Note: To view our archived newsletters, go here: http://www.ChristianChefs.org/past_newsletters.html
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http://www.ChristianChefs.org/subscribe.phtml
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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