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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 - "Mise en Place"
Culinary Learning - "Verjus"
CCF Trivia
Recipes - Grilled Tri-Tip with Oregon Rub
Recent Job Listings - 1 New
Dessert
Recipe Contests (For Professionals Only)
Hints and Tips
Featured Website - Culinary Archives and Museum
Chef to Chef
A Little Something Extra
A Merry Heart
Toothpick
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A P P E T I Z E R | |
As a concerned Christian chef e-mailed this month, we include many recipes in our newsletter every month and they're very good, but how about more recipes from Christian chefs themselves? Well, we agree with him, and therefore would like to help promote YOUR recipes. Please post your recipes in the "Recipes" section of CCF's Message Boards with the stories that make them special and as long as there's a good turnout (and we pray there will be), we will look through them all and feature one of your recipes every month in the newsletter (also to be permanently featured in the "Recipes" area of the website.)
http://www.ChristianChefs.org/forums.html
Your Brother in Christ,
Ira Krizo, Director
CCF@ChristianChefs.org
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M A I N C O U R S E | |
Mise en Place
"Preach the Word! Be ready in season and out of season. Convince, rebuke, exhort, with all longsuffering and teaching... be watchful in all things, endure afflictions, do the work of an evangelist, fulfill your ministry."
2 Tim 4:2,5 (NKJV)
Mise en Place is a common term in restaurants, which most of us would relate to being both mentally and physically prepared for what we're about to do in the kitchen. Specifically, the term is defined as having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking and is translated from French to "Everything in it's place". Generally that concept usually continues to mean being ready for service, being ready to work with the rest of the team, and thinking ahead with everything else to be prepared for anything, and starts even before you go to work. If everybody focuses on their Mise en Place through the day, the day will generally go very smoothly because everybody is prepared for anything that comes their way and happy to take on any challenge.
If a person isn't very well prepared with their culinary Mise en Place for the day, oftentimes that person will be struggling all day long. For example, they'll be running to the refrigerator numerous times during service because of things they forgot and just barely (if at all) keep up with the meals that need to go out.
So if the concept of Mise en Place is so important in being prepared to cook, how much more important is it in our spiritual preparedness for the day? Life in the kitchen can go so much smoother if you're spiritually prepared for work. By this I mean that you should be praying for everybody you work with (Christian or not), praying that God be with you in the kitchen, prepared to witness to an unbeliever, prepared if someone comes to you for personal or spiritual advice, prepared to defend your faith, and the list goes on. I believe that is just as important to your day in the kitchen as it is to be prepared for the day's cooking. If you aren't prepared spiritually for the day, it's an open door for spiritual warfare in your life. Some people may criticize your faith and if you aren't prepared to answer, they can just run all over you. Someone may come up to you asking for spiritual or personal advice and it could cause more harm than good if you weren't prepared to be there for them. Nonbelievers may come up to you asking about being a Christian, and if you aren't prepared for that, you might not have anything to say to them. Then again, you may have a personal problem with someone at work. If you aren't prepared for that spiritual battle, you may snap back at the person and make it an even bigger problem. If you're prepared for that and if you've been praying for the person, it's much easier to love the person and try solving the problem rather than magnifying it.
Spiritual Mise en Place is just as important in secular kitchens as it is in Christian ones. In a Christian kitchen, there is warfare all over the place, and if you're in leadership, you have yours and everybody else's difficulties whom you supervise to be involved with. As they are brothers and sisters in Christ, you need to be all the more prepared to help them in their times of need. In secular kitchens, there aren't as many people having spiritual warfare, as there are generally very few other Christians, but with all that goes on in those kitchens, you need to be all the more prepared with the personal warfare you go through as well as being ready to give an answer to anything.
God bless and be prepared,
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
Even though the cooking of wine burns away all the alcohol, many Christian establishments for good reason don't allow anything alcoholic on premises. Other Christians just prefer not to use wine. In either of those cases, should you refrain from all recipes that have wine and refrain from the good flavor it can impart to certain sauces and other dishes?
Actually, there is an alternative ingredient you can use, which is Verjus (sometimes spelled verjuice). This is an acidic, sour liquid made from unripe fruit, primarily grapes, directly translated from French to "green juice". It is used mostly in sauces and mustards to heighten the flavor. It hasn't been used very much since Medieval and Renaissance times, but it's been getting more popular in recent years. It's commonly associated with lemon juice with its acidity, but has a flavor all of its own. It can also be a replacement for vinegar or lemon juice (all or part) in a variety of sauces and salad dressings, a tenderizer, a condiment, and in deglazing.
You can receive a free Verjus cookbook from Navarro Vineyards, which includes over 20 recipes, and if you'd like you can also purchase verjus from them.
http://www.navarrowine.com/shop/productdetail.php?prodid=256
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 classic French cake called? And if you know, what is its history and what is it traditionally used for?
Solution to the last newsletter's trivia question:
Question:
How many days before the crucifixion did Jesus wash the disciples feet?
Answer:
1 day
Additional information found/submitted on the subject:
It was the night before at The Last Supper during the Passover. See John 13-18 for the story.
The first people to answer this question correctly:
1. Dave Longacre
2. Leo Griego, Nashville Rescue Mission
Prefer your measurements in a different format? (weight vs. volume)
http://www.christianchefs.org/charts/weight_volume.html
I have loved Tri-tip ever since my father-in-law introduced me to it 10 years ago. I recently found this recipe on the Oregon Beef Council website, tried it and love it. This is a delicious tender grilled bottom sirloin (tri-tip) roast with a savory herb seasoning.
Ingredients:
1 1/2-2 pound (700-900 g) beef tri-tip
1 tbsp (15 ml) salt
1/2 tsp (2.5 ml) garlic salt
1/2 tsp (2.5 ml) celery salt
1/4 tsp (1 ml) black pepper
1/4 tsp (1 ml) onion powder
1/4 tsp (1 ml) paprika
1/4 tsp (1 ml) dill
1/4 tsp (1 ml) sage
1/4 tsp (1 ml) rosemary
Directions:
Trim any excess fat from meat. Moisten surface of meat lightly with water. Combine seasonings. Sprinkle with seasoning mix covering all surfaces of meat: rub well into meat. Seasoned meat may be refrigerated for several hours to enhance flavor or grilled immediately. Grill roast to desired doneness over medium coals 30-35 minutes, turning after 15 minutes. Tent roast with foil and let stand 10 minutes. Carve tri-tip across the grain into thin slices.
I have used it this way with great success but I have also taken an untrimmed 4 lb (1.8 kg) tri-tip, applied the rub and used indirect cooking on my grill at medium low heat for about 2 hours or until it reaches 145 (63'C) internal temp, remove it from the heat, allow it to rest for 10 minutes and slice as directed above. Some may wish to trim the fat off before serving but I prefer to let my guests choose.
We prefer to list recipes from Christian Chefs rather than from other sources, so if you have any good recipes of your own, please post them in the "Recipes" section of the Message Boards. Please include an introduction to the recipe with your personal comments of the stories that make them special, and if your recipe is chosen, it will be listed in our website forever and in our next newsletter.
http://www.ChristianChefs.org/forums.html
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 = Warm Beach Christian Camp and Conference Center
Location = Stanwood, Washington (USA)
Positions = Assistant Kitchen Manager/Head Cook and Cook
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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
PHILLIPS RECIPE CONTEST
Submit a recipe for an appetizer, soup or entree using 1 lb. of crab meat.
DEADLINE: Sept. 27
PRIZES: Grand Prize: $1,000.
WEB SITE: http://web.phillipsfoods.com/recipe-contest/postrecipe.html
SAVORY OR SWEET PERFECT PUREE RECIPE CONTEST
The contest is open to professional chefs, pastry chefs, sous chefs, lead line cooks and bartenders at restaurants and other commercial foodservice establishments and to students enrolled in professional culinary schools or bartending schools. Savory or Sweet foodservice recipes must yield 12 - 20 servings and include at least one fruit or vegetable purée from The Perfect Purée of Napa Valley as a major ingredient. Beverage recipes must include at least one fruit or vegetable purée from The Perfect Purée of Napa Valley as a major ingredient and may be for single or multiple servings.
DEADLINE: Sept. 30
PRIZES: Grand Prize: will receive roundtrip airfare to San Francisco and Napa Valley, up to 5 nights lodging and professional development course at The Culinary Institute of America at Greystone. (ARV. $2,600); Professional Runner-up: $1,000; Professional Beverage: $1,000; Student Runner-Up: $1,000; Student Beverage: $1,000.
WEB SITE: http://www.perfectpuree.com/contest/
CULINARY INSTITUTE OF AMERICA "ALL-AMERICAN APPLE PIE" RECIPE CONTEST
Anyone who is at least a junior in high school that is interested in a career in foodservice and hospitality or who is pursuing a degree in the culinary arts may submit a recipe for their own rendition of a traditional apple pie.
DEADLINE: Oct. 31
PRIZES: Grand Prize: 20 finalists will be selected to the CIA'S Hyde Park, N.Y., campus for a VIP visit. Each will receive a $4,000 scholarship; Runners-Up(10): a $1,500 scholarship.
MORE INFO: For further information and an entry form call 1-800-285-4627.
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!
"Sprinkle a few tablespoons of soaked and drained fresh herbs or garlic cloves onto hot coals. This will add extra flavor and a wonderful aroma to grilled meats as they cook."
-justjeni
Taken from the "Tips & Shortcuts" area of the Message Boards:
http://www.ChristianChefs.org/ubb/Forum5/HTML/000016.html
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
Culinary Archives and Museum
The Culinary Archives & Museum at Johnson & Wales University is the premier museum devoted to the preservation of the history of the culinary and hospitality industries. Internationally renowned, this collection of over half-a-million items is often referred to as "The Smithsonian Institution of the Food Service Industry."
The museum is conveniently located an hour from Boston and Newport if you're neaby, and if not, their website has numerous exhibitions for you to browse through, including everything from artwork to tools of the trade.
"Mini Cheesecakes"
"When I make large cheesecakes they come out great, however when I use the same batter to make bite-size mini cheesecakes, they sink in after they bake and cool. Can you give me some tips?" -Chef Gaston
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.
When we allow God to work through us, then it becomes easy...because He's doing all the work.
Bonnie Ricks
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
We were called to be witnesses, not lawyers or judges.
(unknown)
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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) 336-0754
Fax: (508) 462-1068
Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA