2008 July Newsletter

Feed Your Passion™ Recipes Newsletter
Quick and Easy Entertaining Fruit-Cheese Kabobs with Ginger Fruit Dip Prep Time: 15 minutes Cook Time: 0 minutes  Ingredients • 15 strawberries • 1/2 lb. soft-style cream cheese • 30 green seedless grapes • 1 cup plain yogurt • 3 mandarin oranges, split into about 8 segments per mandarin • 1/4 cup honey • 30 pineapple chunks • 2 tsps. freshly grated ginger root • 24 cheese cubes, caraway, Colby, cheddar, or Monterey Jack • 1 cup crushed pineapple, drained • small skewers or toothpicks    Instructions Thread first 5 ingredients on skewers or tooth picks. To make the dip, mix cream cheese, yogurt, honey, and ginger root thoroughly. Fold in pineapple. Refrigerate for 1 hour. Serve with kabobs.** Guacamole Veggie Wrap Prep Time: 15 minutes Cook Time: 0 minutes  Ingredients • 6 spinach flavored tortilla wraps or flour tortillas • 3/4 cup alfalfa sprouts • 1-1/4 cups purchased guacamole • 1/4 cup fresh cilantro, chopped • 1 cup salsa • 1 jalapeño pepper, seeded and chopped • 1-1/2 cups roma tomatoes\raw, chopped • 2 scallions, chopped • 1/2 cup lettuce, shredded • 1/4 cup black olives, chopped • 1 cup shredded Monterey Jack cheese • 1-1/2 cups Picante sauce • 1/2 cup jicama, peeled and cut into thin strips    Instructions Arrange tortillas on a work surface. Spread guacamole over one side of tortilla. Cover with remaining ingredients, except picante sauce. Fold tortillas, enclosing mixture to make a packet. Serve with picante sauce.** Honeydew Cooler Prep Time: 15 minutes Serves: 4  Ingredients  Instructions • 2 honeydew melons Scoop flesh from melon. Combine with orange and lime juice in a blender or food processor. Purée until smooth. Chill before serving.*** • 1/2 cup orange juice • 1/4 cup lime juice     By Albert W. A. Schmid In the not so distant past the rule of thumb was, “white wine pairs with white meat, red wine pairs with red meat.” Now, this is a good rule of thumb some of the time but the food and the wine are much more complex today. How do you know what advice to trust? Simple…trust yourself! If the food and wine pairing taste good to you then you have made a good pairing. The best pairing is the one that you like! Here are some other principles that you can employ the next time you are trying to pair a wine with your food. Humans can perceive six flavors on their tongue: sweet, salt, acid, bitter, spicy and umami. If a dish is properly balanced any wine will pair with it! Humans tend to like complementary pairings or contrasting pairings. For example: Sweet with sweet or salty with sweet. The food (recipe) can always be changed for a better pairing. The wine can’t be changed for a better pairing. The higher the alcohol content the more body the wine has. If all else fails answer these three questions: Do you like the food you are eating? Do you like the wine that you are drinking? Why does this have to change? Perhaps you have stumbled on the perfect pairing between food and wine…for you. Trust yourself!	Every student needs a payment plan for his or her education. Tuition planning assistance is offered at many culinary schools around the country. Make one of the best investments you could make - invest in yourself. The following culinary schools offer financial aid for those who qualify. >> The Cooking and Hospitality Institute of Chicago >> Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul, Minneapolis, MN >> Le Cordon Bleu College of Culinary Arts in Boston, Cambridge, MA >> Pennsylvania Culinary Institute, Pittsburgh, PA >> Le Cordon Bleu College of Culinary Arts Atlanta, Tucker, GA >> Le Cordon Bleu Institute of Culinary Arts Dallas >> Le Cordon Bleu College of Culinary Arts Miami, Miramar, FL >> Orlando Culinary Academy >> Texas Culinary Academy Austin, TX >> California School of Culinary Arts, Pasadena, CA >> California School of Culinary Arts, Hollywood, CA >> California Culinary Academy, San Francisco, CA >> Kitchen Academy Sacramento >> Kitchen Academy Seattle >> Le Cordon Bleu College of Culinary Arts Las Vegas >> Scottsdale Culinary Institute Scottsdale, AZ >> Western Culinary Institute, Portland, OR

*http://www.chefs.com/RecipeDetails.aspx?RecipeID=8048
**http://www.chefs.com/RecipeDetails.aspx?recipeID=6839
***http://www.chefs.com/RecipeDetails.aspx?RecipeID=4851
****http://www.chefs.com/ArticleDetails.aspx?ArticleID=287

CEC2211719 – 0708

Chefs.com
2895 Greenspoint Pkway
Hoffman Estates, IL 60169