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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 - "Our Personal Knife"
Culinary Learning - "Onions"
CCF Trivia
Recipes - Creamy Vidalia Onion Soup
Recent Job Listings - 4 New
Seeking Employment
Dessert
Recipe Contests
Hints and Tips
Featured Website - Crosswalk.com News
Chef to Chef
A Little Something Extra
A Merry Heart
Toothpick
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A P P E T I Z E R | |
Recently God has put it on the hearts of a couple of Christian chefs (CCF members) to take a short-term missions trip together. You may be wondering how God could use Christian Chefs expertise in the missions field? One way is to minister to a church in Albania that does a lot of its reaching out to the community through food-service; including a restaurant, bakery, catering, and more. In a country being officially 70% Muslim and where historically they were the *most atheistic* of former Soviet bloc countries, witnessing can be a challenge -- to say the least! Most people would never consider stepping in a church, but they will step into a cafe, and God has been reaching many through that. If you're interested in learning more, possibly going, or maybe just helping to support those going, please let us know. Contact Leo Griego at leo@ChristianChefs.org. More information is posted in the Message Boards:
http://www.christianchefs.org/ubb/Forum3/HTML/000099.html
God Bless,
Ira Krizo
CCF@ChristianChefs.org
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M A I N C O U R S E | |
"In every battle you will need faith as your shield to stop the fiery arrows aimed at you by Satan. Put on salvation as your helmet, and take the sword of the Spirit, which is the word of God." -Ephesians 6:16-17 (NLT)
Like you, I have my one really special knife. I carefully researched and studied before choosing the knife. It had to be well made of the finest steel. It had to be perfectly balanced. My personal knife is cared for with utmost diligence. No one is allowed to use it, wash it, or sharpen it but myself. My special "knife" is a prized possession.
Now let's consider what the Bible has to say about "swords." Can it be the "sword" of our trade, our "knife" can teach us some valuable lessons concerning our spiritual walk as a Christian?
Here are a few scriptures for us to consider.
1 Samuel 25:13 "Get your swords!" was David's reply as he strapped on his own.
This was how David responded to Nabal, a man who was mean and dishonest in all his dealings according to 1 Samuel 25:3b. This tells me I need to be ready with "scripture" in order to deal with life's difficult seasons.
"In every battle you will need faith as your shield to stop the fiery arrows aimed at you by Satan. Put on salvation as your helmet, and take the sword of the Spirit, which is the Word of God." -Ephesians 6:16-17
This tells me again how important it is to study and memorize God's Word. We MUST take time to study God's Word and memorize it.
"For the Word of God is full of living power. It is sharper than the sharpest knife, cutting deep into our innermost thoughts and desires. It exposes us for what we really are." -Hebrews 4:12
In the same way, we must, in our spiritual lives keep our knowledge of God's Word sharp and clear in our minds. We MUST memorize scripture and study its meaning so we can keep our "two-edged sword" sharp and be prepared to share scriptures as needed in our daily walk with Christ in the work place.
I know from my own experience how difficult it can be for chefs to find quality time in God's Word. According to this tiny sampling of scripture, we see our need to keep our "Sword of the Spirit" sharply in our minds at all times. We need to study it, memorize it, pray it back to our Lord. Only thus will our spiritual "knife" be ready to use in our everyday challenges, testing, and relationships.
"Lord, help us put a priority on studying Your Word, listening to Christian radio, finding a Christian Bible Study and spending time in praise and worship. Lord, we know You are beside us to offer comfort, wisdom, and guidance in our everyday lives. We MUST find a way to fellowship with other believers!"
We at CCF are here for you -- to love, encourage, counsel and pray for you. Drop us a message, email, or note and we will try to answer your questions.
Diane Boone
Retired Chef
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
Carl Sandburg at one time stated that life itself is like an onion: "It has a bewildering number of layers; you peel them off, one by one, and sometimes you cry."
The onion gets its name from the Latin "unio", derived from the French "oignon" and the English "unyun". It's one of the most important flavoring ingredients in kitchens throughout almost every culture worldwide. In fact, onions were one of several vegetables the Hebrews complained to Moses about missing when leaving Egypt for the Promised Land (as well as cucumbers and garlic - see Numbers 11). Believe it or not, the gorgeous Easter lily and the smelly onion are close cousins, both being members of the lily family. In ancient Egypt, it was a custom for those taking an oath to raise one hand and put the other on an onion.
It is known that Egyptians placed onions in their tombs about 3500 years ago. Onions were possibly a part of the mummification process because of their spiritual significance and because their size replicated the human eyeball. Ancient Egyptians revered the onion so highly that there was actually an onion cult (Romans 1:25). Even though America loves the onion, it doesn't rate quite this high these days, although it is hard to imagine favorite foods without the flavorful onion.
Yellow onions are one of the most popular traditional varieties of onions. They are used mostly for soups, stews, sandwiches, hamburgers, and salads. Many other prepared dishes are best with this onion too, such as dips, relishes, salsas, and sauces. To prepare, cut onion in half, trim ends and peel. If you only need half an onion, the other half will keep best left with the skin on, wrapped in plastic, and refrigerated. You don't need to refrigerate whole onions - just store them in a cool dry area.
Red onions are just about as common as the yellow, also being grown worldwide, and are used in salads or served in dishes raw, grilled, or roasted. The red onion is also known as sweet Italian onion, Italian red onion, Creole onion, and red torpedo onion. They have a bit milder flavor than the yellow onions.
Sweet onions are also very common, which are usually just hybrids of the yellow onions. Vidalia onions are very mild, succulent, and crisp while being one of the sweetest onions on the market. They have only been growing since the 1930's, and it wasn't until 1986 that the Vidalia onion earned its legal status to define the production boundaries for its growing region in Vidalia, Georgia. Share and find some good recipes for these here:
http://www.christianchefs.org/ubb/Forum4/HTML/000065.html
Many other varieties of onions exist as well; many are hybrids, some are not. The most popular of these are pearl onions, spring onions, torpedo onions, cipoline onions, and green onions.
Tearing up from onions is produced through cutting layers of their skin expelling a tearing chemical, pyruvate. There have been many suggestions how to prevent tears when slicing onions. Some say to hold the onion under running water while peeling and cutting, wear goggles or simply hold your breath. Others say to freeze the onion for twenty minutes or to chop them on the stove with the exhaust fan on high. If you're not very keen on those "emotional" moments, share what works for you, and find how not to tear up here:
http://www.christianchefs.org/ubb/Forum2/HTML/000128.html
Studies show that many health benefits are credited to onions, which include lowering blood pressure and cholesterol levels. A substance that interferes with the formation of blood clots is also found in onions. Onions provide carbohydrates, fiber, protein, vitamin C, calcium, iron and potassium. One medium onion contains about 60 calories. Onions are antioxidants that combat a variety of diseases, including some forms of cancer. Yellow onions are a good source of quercetin, a potent antioxidant that aids the immune system as an antibacterial, antifungal, anti-inflammatory and antiviral agent. It is also beneficial against hay fever, diabetes, asthma and chronic bronchitis.
God Bless,
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:
Whose life was saved in the New Testament through lowering him down in a basket?
a) Barnabas
b) The paralytic in Capernaum
c) Peter
d) Paul
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:
What is the dish called that consists of highly seasoned chopped meat or fish?
a) Sushi
b) Tartare
c) Pastina
d) Carpaccio
Answer:
b) Tartare
Additional information found/submitted on the subject:
Beef tartare, being the most popular version of tartare, is a dish of coarsely ground or chopped high-quality, raw lean beef that has been seasoned with salt, pepper, and herbs, served with a raw egg yolk on top and sides of capers, chopped parsley, onions, and toast points. It's said to have originated in Russia, but it's also very popular in Germany and France.
The first people to answer this question correctly:
1. Chef Barry, New Brunswick, Canada
2. David
3. Gail Holleman, Prescott Valley, Arizona
4. Michael Grieve, Kalamazoo Gospel Mission
5. Bill the cook. Sober as a judge.
Prefer your measurements in a different format? (weight vs. volume)
http://www.christianchefs.org/charts/weight_volume.html
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Ingredients:
4 Vidalia onions, thinly sliced
3 tbsp (45 ml) butter
1 tbsp (15 ml) all-purpose flour
1/2 tsp (2.5 ml) salt
2 cups (480 ml) chicken stock
1 cup (240 ml) milk
1/2 cup (120 ml) heavy whipping cream
3 egg yolks, beaten
1-1/2 tsp (7 ml) paprika
ground black pepper to taste
1/8 tbsp (2 ml) hot pepper sauce
2 tbsp (30 ml) chopped fresh parsley
Procedure:
1) In a saucepan, melt butter over medium heat. Add onions: saute until golden brown, about 10 minutes.
2) Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3) When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup (120 ml) soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
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 = The Farm Lodge, Inc.
Location = Port Alsworth, Alaska (USA)
Position = Baker/Pastry Chef
Name = Timber-lee Christian Center
Location = East Troy, Wisconsin (USA)
Position = Food Service Director
Name = Hartland Christian Camp
Location = Badger, California (USA)
Position = Lead Cook
Name = Pioneer College Caterers, Inc.
Location = Dallas, Texas (USA)
Position = College Food Service Director
If you are looking for kitchen staff and want to view more information about anyone listed below, each of the following listings is posted in the "Resumes" category of the Message Boards. If you are looking for employment, it's a free service to post your resume. Just make sure you include your name, location desired, and position desired in your post.
http://www.ChristianChefs.org/forums.html
(There are no new posts this month of people looking for employment.)
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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
LAMB'S SUPREME MASHED POTATO RECIPE & APPLICATION CHALLENGE
Submit your most creative, best-tasting recipe or application idea using any Lamb's Supreme brand Mashed Potato products. Recipes and Application Ideas may use any of the following participating Lamb's Supreme Mashed Potato products: Original (M16); Lightly Seasoned (M14); Seasoned (M12); Homestyle (N88); Roasted Garlic (M18); Redskin (M22); Roasted Garlic Redskin (M62); Bistro Style Redskin (M24); Tuscan Style Redskin (M63); Sweet Things Original Recipe (M0007).
DEADLINE: July 15
PRIZES: Grand Prize(7): 5-day trip for two to San Francisco and Calistoga Ranch Inn and Spa, plus culinary classes at Greystone, the Culinary Institute of America's Napa Valley facility.
WEB SITE: http://www.lambweston.com/company.asp?navid=306&chain=7,293,306
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!
I ran 2 New Mexican/Mexican restaurants back in the 80's. Hope this can help in prepping fresh green chilies. When I needed to prep a lot of green chilies I found a quicker way, but different. I would immerse the chilies in a deep fryer and cook them till the skin turned (as best my brain recalls) a gold/golden brown color -- pulling them, draining them, and then prepping as normal. As in all method differences, there are differences in results.
1. The chile skins were evenly cooked so the peeled result was very uniform and easier to peel.
2. The lack of overcooked spots and undercooked spots made for a superior product as far as making Chiles Rellenos. They held up better in handling.
3. Color and flavor were consistent.
Now I must say that roasting in the oven, toasting over an open flame (wood fired) or hot top do add color and flavor variables that are desirable, the smoke and the dark spots add complexity and color variation that *say* homemade or traditional.
Leo Griego
http://www.ChristianChefs.org/about/leogriego.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
Crosswalk News
Interested in checking out the news without the secular twist on all the events? Then check out the crosswalk.com News Page to take a look at the people, issues, and events impacting Christians today.
"Equipment Budget - 50 seat fine dining rest"
"Planning to open a 50 seat fine dining restaurant... If I want to outfit it decently, can anyone give me a ball park figure as to what would be a realistic expectation of investment..."
-Joe
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.
The army of Israel looked at Goliath through the eyes of man and said he's too big to beat. David looked at him through the eyes of God and said he's too big to miss.
Wally Carter
Borrowed with permission from "This Day's Thought"
http://www.thisdaysthought.org
If God is your Co-pilot - swap seats!
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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: (619) 429-0705
Fax: (508) 462-1068
Christian Chefs Fellowship
PO Box 608
Crestline, CA 92325
USA