Most Clicked ProChef SmartBrief Stories
1. Crab cakes go light
ProChef SmartBrief | Sep 05, 2008
Light mayo, egg substitute, extra Old Bay and a quick chill in the freezer before coating make for a healthier version of crab cakes. This recipe recommends using panko, the Japanese breadcrumbs, and a touch of cooking spray. Reading Eagle Press (Pa.) (09/03)
2. Sous vide to hit the mainstream
ProChef SmartBrief | Sep 02, 2008
This writer says cooking sous vide is worthy of the hype. This fall, cookbooks and appliances featuring the method are set to roll out. Advantages of the technique: flavor magnification and fat reduction. Wall Street Journal, The (subscription required) (08/30)
3. Preparing avocados
ProChef SmartBrief | Sep 04, 2008
Click here for a video from The CIA on preparing avocados.
4. A chickpea combination worth trying
ProChef SmartBrief | Sep 03, 2008
This North African recipe for chickpeas includes red onion, multicolored bell peppers, cumin, lemon juice and ginger. If time permits, Mark Bittman says to soak and cook the legumes yourself. New York Times, The (09/02)
5. Chefs, food lovers and producers unite
ProChef SmartBrief | Sep 02, 2008
Thousands of food activists gathered in San Francisco during the weekend for the Slow Food Nation conference to attend rallies, lectures and tastings. "This is a very grass-roots effort that connects young artists, environmentalists and young people, all of whom are engaged for their own reason," said chef Alice Waters, an international vice president of Slow Food. "We have to meet each other and understand our power as a group." Washington Post, The (08/30) San Francisco Chronicle (08/31)
6. Canned tuna, in 20 different styles
ProChef SmartBrief | Sep 03, 2008
Simple salad Nicoise, Tuna-stuffed eggs and Tuscan tuna with white bean salad vinaigrette are among the 20 ways listed here to use a can of tuna. Canned tuna comes packed in olive oil, vegetable oil, brine or water (olive oil is said to give the best flavor). Chicago Sun-Times (09/03)
7. Beef Noodle Soup (Pho Bo)
ProChef SmartBrief | Sep 03, 2008
Your menu -- it's the cornerstone of your business, and the best way to stimulate customer enthusiasm and gain a healthier bottom line. Make an impact on your menu by offering your guests new and flavorful recipes from The Culinary Institute of America. Click here for The CIA's recipe for Beef Noodle Soup (Pho Bo). Bon appetit!
8. Cinnamon wrapper keeps bread fresh
ProChef SmartBrief | Sep 02, 2008
Wrapping bread in a wax paper that contained cinnamon was found to stop mold growth and prolong freshness. Researchers say the wrapper also could be used to keep fruits, vegetables and meats fresh. New York Times, The (08/29)
9. NFL players, chefs roll out new kind of playbook
ProChef SmartBrief | Sep 04, 2008
"The Sunday Night Football Cookbook: 150 Great Family Recipes from America's Pro Chefs and NFL Players" includes recipes for Chicken and shrimp fettuccine, Peppery glazed chicken wings with garlic chips and Fiery filet mignon with corn cakes. Proceeds help to raise awareness for hunger relief, a cause on which some chefs and players have collaborated. Pittsburgh Post-Gazette (09/04)
10. Experiment with pesto
ProChef SmartBrief | Sep 02, 2008
Pesto doesn't always have to include basil. For the primary and color element, try parsley, cilantro, arugula, edamame or artichokes. Lemon or lime zest, nuts and a variety of cheeses can finish up the recipe. Don't forget the olive oil and garlic. St. Petersburg Times (Fla.) (09/02)
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