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3 Young Chefs at Cooking School

3 Young Chefs

Culinary Arts and
Cooking Schools

From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!


Note: links to other sites in older issues may no longer be valid

------------------THE FOOD REFERENCE NEWSLETTER-----------------
June 15, 2006     Vol 7 #7   ISSN 1535-5659
Food Reference Website - 


-------------------------IN THIS ISSUE--------------------------

   ->  Website News
   ->  'Food for Thought' by Mark Vogel
   ->  Quotes and Trivia
   ->  Food Trivia Quiz
   ->  Readers questions
   ->  Ancient & Classic Recipes
   ->  Did you know?
   ->  Who's Who in the Culinary Arts
   ->  Requested Recipes
   ->  Cooking Tips
   ->  Culinary Calendar - selected events
   ->  How To Subscribe to this Newsletter
   ->  How to Stop receiving this Newsletter
   ->  General information and Copyright

--------------------------WEBSITE NEWS--------------------------

Over 500 new recipes added.

Over 325 new Food Shows & Festivals added - by far the largest listing to be found anyplace!

Many new Recipe contests for the summer:

The Articles section has been completely reorganized in categories, rather than just alphabetical listings. Many new article have also been added.

New updated and growing MarketPlace section with special deals.

I have worked out a deal with the Prepared Pantry so you can get an excellent FREE 250 page ebook - "How To Bake". There is a link on the new Baking Store page:

----------------'FOOD FOR THOUGHT' BY MARK VOGEL----------------

What’s Your Excuse?
Recently I went out to dinner with my fiancι and my parents.  My father’s string beans were served rather hard and so he returned them to the waitress.  Moments later she reappeared stating that the chef said:.........


"Cabbage: A vegetable about as large and wise as a man's head."
Ambrose Bierce, American writer (1842-1914)

-------------------FOOD ART & CULINARY POSTERS------------------

Completely updated with hundreds of new posters and art.
The finest selection of food and beverage related posters and art work to be found anywhere. Over 10,000 posters to choose from - framed and unframed.
Click the 'Food Posters' link on the new Marketplace page:


A nappy is a small, rimless earthenware or glass dish with a flat bottom and sloping sides. They are used for serving sauces.

------------------------FOOD TRIVIA QUIZ------------------------
The Food Trivia Quizzes are now moved to their own separate section after the newsletter is e-mailed. Check the Navigation Bar at the top of the page.

---------------CULINARY SCHOOLS, TOURS AND CRUISES--------------

Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.

---------------FREE TRIAL ISSUE OF SAVEUR MAGAZINE--------------
Food Reference subscribers can get a FREE trial issue to Saveur magazine - the award winning magazine that celebrates the people, places and rituals that establish culinary traditions.

------------------------READERS QUESTIONS-----------------------

QUESTION: Dear Chef James,
I remember eating meatballs (made by our Italian immigrant neighbors) when I was a youngster and loving the hint of licorice they had.  I tasted them again at an upstate New York restaurant years later but couldn't get the chef to give up the recipe. I have never been able to duplicate them and I don't know what spice or flavoring was used in them or what region of Italy this meatball recipe would come from.
Can you help?
Yours truly, Kathy Starrett

ANSWER: Hello Kathy,
That flavor is from fennel.
Fennel is very Italian.  It is a standard ingredient in Italian sausage, and is frequently used in meatballs.  There are recipes using either fennel seed, leaves or bulb alone or in various combinations.
Using fennel seed is the usual (since it is available all year), 1/4 to 1 1/2 teaspoons of seed per pound of meat.

Try adding about 1/4 cup of finely diced fennel bulb and 1/2 teaspoon of fennel seeds to your favorite meatball recipe.
Chef James


A prominent figure at Napoleon's court, Madame Tallien added the juice of 22 pounds of strawberries to each of her baths.

--------------------------FRESH FLOWERS-------------------------

Fresh Flowers Directly from the Growers

--------------------ANCIENT & CLASSIC RECIPES-------------------

("The Settlement" Cook-Book, 1903)

3 herring, cleaned and picked to pieces
3 apples
3 boiled potatoes
1/2 cup mixed nuts
A little piece of cooked veal
1 pickle
A little onion
A little pepper
A little sugar
A few capers
4 hard-boiled eggs

Chop all fine, mix the yolks of the eggs with a little vinegar, and mix all together.


"Cannibal: a gastronome of the old school."
Ambrose Bierce (1842-1914) 'The Devil's Dictionary' (1911)

---------------------WINE OFFER - WINE OFFER--------------------

Get 6 Free bottles of fine wine when you purchase 6 bottles for just $59.88 (that's $4.99 per bottle). As an added bonus, receive a FREE Vintner's Reserve Tabletop Wine Opener (retail value $139.99)!
NOTE from Chef James - I took advantage of this offer myself - the wine is excellent, the Wine Opener is great.
The offer is on this page of the Food Reference website:

--------------------------DID YOU KNOW?-------------------------

A single Alaskan King Crab can yield over 6 pounds of meat. They can measure up to a 6 foot leg span.

-----------------WHO'S WHO IN THE CULINARY ARTS-----------------

Jean Avice
Jean Avice was an excellent pastry cook of the early 19th century. He was patisser with the famous M.Bailly in Paris, and was also appointed chef to Talleyrand. Careme was trained by Avice, who later called Avice the 'master of choux pastry.' Avice is said in some stories to have been the creator of the Madeleine, a small, rich, shell-shaped cake, when he had the idea of baking pound-cake mixture in aspic molds. However, most authorities believe the madeleine is much older than that.

---------------CULINARY SCHOOLS, TOURS AND CRUISES--------------

Culinary Schools & Cooking Classes - Food and Wine Tours for the amateur & the professional. U.S. and abroad.
The best of the best.


"Carve a ham as if you were shaving the face of a friend."
Henri Charpentier, cook to J.D. Rockefeller in the U.S.

----------------------RECIPES FROM READERS----------------------

PEPPER RELISH (Green Pepper ‘Mangoes’)
Hello Chef James,
I was Googling for explanations for use of Mango for Pepper.  I had just found my mother’s ‘lost’ recipe for Pepper Relish and brought it into work to share.  My co-workers were surprised at the use of Mango for pepper.

This relish is the best hot dog and hamburger relish I have ever tasted. I hope to make some at end of summer when peppers and onions are abundant at the vegetable stands.  Here’s what was on her torn and tattered paper:

• 1 doz green mangues [sic]
• 1 doz red
• 1 doz onions

Grind all in food chopper. Pour boiling water over and let stand ten minutes. Drain.
• 1 qt vinegar
• 3 c. sugar
• 3 Tbsp salt
• 1 tsp celery seed
• 1 tsp mustard seed

Boil. Seal.  [I think she cold packed these but not sure.  She didn’t have pressure cooker canner.]

Patricia B.
Pittsburgh Theological Seminary

 Email your recipe requests, food info or history
 questions to me at [email protected]

--------------------FOOD ART AND FOOD POSTERS-------------------

The finest selection of food and beverage related posters and art work to be found anywhere.

--------------------------COOKING TIPS--------------------------

PLUMS: AVAILABILITY - The domestic plum season extends from May through October, with Japanese types coming on the market first and peaking in August, followed by European varieties in the fall.
SELECTION - Plums should be plump and well colored for their variety. Plums are usually about 3-6 cm in size. If a fruit yields to gentle pressure, it is ready to eat, however, you can buy plums that are fairly firm, but not rock hard and let them soften at home. They will not increase in sweetness. Ripe plums will be slightly soft at the stem and tip, but watch out for shriveled skin, mushy spots, or breaks in the skin.
STORAGE - To soften hard plums, place several in a loosely closed paper bag and leave them at room temperature for a day or two; when softened, transfer them to the refrigerator. Ripe plums can be refrigerated for up to three days.


1794 The first stone was laid for the world’s largest grain windmill in Holland. Known as ‘De Walvisch’ (the whale), it is still in existence.

1978 'Cheeseburger In Paradise' by Jimmy Buffett peaked at #32 on the charts.

1892 Macadamia nuts were first planted in Hawaii.

1941 General Mills introduced 'Cherioats.' The name was changed to 'Cherrios' in 1945.

1964 'Chapel of Love' by Dixie Cups was #1 on the charts

1933 A barge loaded with grain arrived in New Orleans to complete the first Great Lakes to the Gulf of Mexico barge trip.

1992 M.F.K. Fisher (Mary Frances Kennedy Fisher) died. Fisher was an American food critic and writer, author of various articles, essays and books about food, and she also translated Brillat-Savarin's 'The Physiology of Taste' in 1949.

For a complete listing of each day's events, go here:

----------------FOOD & WINE MAGAZINES & CATALOGS----------------
Hundreds of Food, Recipe, Wine and Beer Magazines at great discount prices.  Also Health & Fitness, Home & Gardening, Hunting & Fishing, Environmental, Travel, Nature, Recreation etc. Magazines - and more!


A small but long grained aromatic rice with a nutlike flavor and aroma ('basmati' means fragrant). Basmati rice is of Southeast Asian origin, and has been cultivated in India and Pakistan for over 8,000 years.


"Champagne and orange juice is a great drink. The orange improves the champagne. The champagne definitely improves the orange."
Philip, Duke of Edinburgh

You can vote once each day. Your votes are appreciated.

-----------------OTHER GREAT E-MAIL NEWSLETTERS-----------------

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Food Reference Newsletter  ISSN 1535-5659
James T Ehler (Exec. Chef, Editor & Publisher)
166 W. Broadway
Suite 315
Winona, Minnesota 55987
E-mail: [email protected]    Phone: (507) 474-1689
Food Reference WebSite:
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