Highlights from ChefHelper Holiday Newsletter Fall, 2004
Happy Holidays ChefHelper Members
It's been a long time since our last newsletter; so I figured I better send one today!!
The holidays are here with laughter, cheer and great food, which for us means: LOTS OF HARD WORK!!
Having the cooking schedule and paperwork finished quickly can help
even the most organized chef increase his or her efficiency. This is
my work process:
As soon as I am off the phone with a client or return from an
assessment, I enter their personal and cookdate information directly
into ChefHelper. I then get going on my menu planning based on what
information is listed in their preferences.
Next, I email a sample/preliminary-planning menu to my client. This
can be done easily…simply:
1. Enter menu items into the cookdate summary page (in the cookdate
area).
2. REMEMBER TO SAVE, SAVE, SAVE your information!
3. Go to the “forms” tab within the cookdate (NOT from the menu on the
left with the fruit)
4. Check “Menu” then “get PDF to print”
5. When the PDF appears, click on “file”, “save as…” and rename your
document.
6. Start an email (in your email program) and attach the menu document
to the email…send it off.
Sometimes I just fax over a printed copy of the sample menu.
Next, after I hear back from my client about what they like/dislike, I
make my changes, set up my invoice, and cookdate checklist. That’s it!
I set my cookdate reminder email to arrive 2 days before my cookdate,
at which point I print out all the documents attached to the reminder
email, double check the information, and put it in a file until the
day arrives.
To set your reminder:
1. Click on the “admin” button from the left hand menu
2. Click on the “reminders” tab (at the top)
3. Set your reminders and hit save.
An email will be sent to the email address listed on your account
(providing you have one entered) with all your cookdate documents
attached (shopping list, invoice, summary, menu, check list, recipes,
etc.)
Growing Recipe List!
Our shared recipe list is growing every day! Creating a holiday menu
is getting easier and easier. Hopefully soon, we’ll have enough
recipes that members can easily plan all their cookdates with
delicious shared recipes. Remember, to see the shared recipes, simply
click on the “shared recipes” radio button in the Recipe area. To make
a recipe available to other members, when you create or edit a recipe,
click on “share with other members”.
Holiday Featured Recipes:
(These are in the shared recipe section – no need to recopy!)
Hanukkah
Delicious Potato Latkes are a staple at any Hanukkah dinner! – Serve
with apple sauce and sour cream. Thanks to Gourmet, 2000!
1 lb potatoes
1/2 cup finely chopped onion
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 to 3/4 cup olive oil
Accompaniments: sour cream and applesauce
Preheat oven to 250°F.
Peel potatoes and coarsely grate by hand, transferring to a large
bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last
batch is added to water, then drain well in a colander.
Spread grated potatoes and onion on a kitchen towel and roll up
jelly-roll style. Twist towel tightly to wring out as much liquid as
possible. Transfer potato mixture to a bowl and stir in egg and salt.
Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high
heat until hot but not smoking. Working in batches of 4 latkes, spoon
2 tablespoons potato mixture per latke into skillet, spreading into
3-inch rounds with a fork. Reduce heat to moderate and cook until
undersides are browned, about 5 minutes. Turn latkes over and cook
until undersides are browned, about 5 minutes more. Transfer to paper
towels to drain and season with salt. Add more oil to skillet as
needed. Keep latkes warm on a wire rack set in a shallow baking pan in
oven.
Cooks' notes:
• Latkes may be made up to 8 hours ahead. Reheat on a rack set over a
baking sheet in a 350°F oven, about 5 minutes.
• Grating the potatoes, soaking them briefly in water, and then
squeezing out the liquid (as we’ve done here) keeps the batter from
turning brown too quickly.
Makes 12 to 16 latkes.
Christmas
Herb-Crusted Rack of Lamb
This makes a gorgeous presentation for Christmas Dinner. Serve this
with herb mashed potatoes and a winter green…thanks to Bon Appetit,
2000!
3 tablespoons vegetable oil
2 pounds meaty lamb neck bones
2 celery stalks, chopped
1 cup chopped onion
8 large garlic cloves, chopped
2 tablespoons chopped peeled fresh ginger
3 small bay leaves, crumbled
2 large plum tomatoes, chopped
5 cups canned low-salt chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh mint
3 1 1/4-pound lamb racks
Blend all spices to powder in grinder or mill. Transfer spice rub to
small bowl.
Heat oil in heavy large pot over medium-high heat. Add bones; sauté
until brown, about 10 minutes. Add celery, onion, garlic, ginger and
bay leaves. Reduce heat to medium; sauté until celery is tender, about
5 minutes. Mix in tomatoes and 2 tablespoons spice rub; stir 2
minutes. Add broth, wine and mint. Bring to boil. Reduce heat to
medium-low; cover and simmer 1§ hours. Strain into medium saucepan,
pressing hard on solids in sieve. Spoon fat off top of broth; reserve
fat for use with lamb. Boil broth until reduced to 1§ cups, about 25
minutes. Season sauce to taste with salt and pepper; set aside.
Brush each lamb rack with some of reserved lamb fat. Sprinkle each
rack with salt and pepper; rub each with 1 tablespoon spice rub. Place
on rimmed baking sheet. Let stand at room temperature 2 hours. (Sauce
and lamb can be prepared 1 day ahead. Cover separately; chill. Bring
lamb to room temperature before continuing.) Preheat oven to 400°F
Heat large skillet over high heat. Sear 1 lamb rack on all sides until
brown, about 8 minutes. Return to baking sheet. Repeat with remaining
lamb racks. Roast lamb until thermometer inserted into center
registers 125°F for rare, about 25 minutes.
Re-warm sauce. Cut lamb between bones into chops. Divide lamb among 6
plates. Spoon sauce over lamb.
Makes 6 servings.
Let Us Have It!!
As usual, we need to hear back from our users. We have had some feedback already,
but we need to hear more! This is how we can keep improving our service so it
meets your needs. You can send an email to support@chefhelper.com at any time or
simply fill out the feedback form in the "contact us" tab in the Administration area.
