November 2003

Hi!

Thanks very much to those who responded to and commented on the October Newsletter. I do appreciate your interest. As you may appreciate with this newsletter/email I have decided to dispense with the fancy format, the photos and so many links as well as the length of the newsletter itself.

Hopefully this will more readily get thru to you so you can be better informed about the values and new items that MyChefsFavorites has to offer. The site can be found at: www.mychefsfavorites.com. I will add but one link for the site at the end of the newsletter. (If you missed the October newsletter and would like a copy please let me know. There is considerable of interest there, plus...a great shrimp recipe.)

But first...try this recipe...easy and delicious!

Roast Pork Tenderloin With Madeira Sauce - Serves 6 to 8

1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons sweet Hungarian paprika
1 tablespoon neutral flavored oil (grape seed or avocado), for rubbing on roasting rack
2 small (pork tenderloins about 12 ounces each).

1. In a small bowl, stir together the salt, pepper, and paprika.
2. Rub oil over the roasting rack and place in roasting pan. Rub the tenderloin with seasoning mixture to taste and place the meat on the oiled rack.
3. Add about 1/2 cup water to the bottom of the roasting dish (water should not touch the meat). Roast in a preheated 425 degrees F oven for 25 to 35 minutes for medium rare (internal temperature of 150 degrees F). Allow the meat to rest for 15 minutes before slicing. Serve with Madeira Sauce.

Serving Suggestion: Serve small portions of Wild Mushroom Soup or Wild Mushroom Risotto (These recipes are also on the site.), followed by the Roast Pork Tenderloin.

We all know Christmas is less than sixty days away. Some, like my Carolyn, prepare all year long it seems. Others shop well ahead and others wait for that last minute crush. Wherever you might fall in that line up...I am here to help you with your shopping as much as I can. I will even gift wrap, free of charge, certain items, include a card with your personal handwritten message and ship wherever you wish and whenever you wish. I do not think too many like to ship their Christmas gifts in November so what I am doing, on request, is holding shipments for delivery in mid-December so they will arrive in a holiday-timely manner.

I will gift wrap all orders, on request, for Bourgeat Copperware and Bourgeat Stainless Steel cookware.. Each pan will be individually wrapped and shipped in a master carton. Typically I ship all orders within 24 to 48 hours. For giftwrap orders I will ship within 5 to 7 days and, as usual, acknowledge all orders and follow up with a UPS tracking number when shipping has been accomplished.

Also, I have added a number of new recipes to the site. Basic things like Recipes for Sauces, Recipes for Stocks and, simply put, Recipes for Eating. Feel free to print these for your use and if you have a favorite you'd like to share please email it to me for review.

PRICE SPECIALS FOR NOVEMBER AND DECEMBER - When you log onto the site the very first Category you will see is "A list of November and December Specials". All the items are specially priced, very useful and are great stocking stuffers. I have really sharpened the pencil on these items so be sure and take a look. At the very bottom of the Categories Listing you will find a listing of additional Special Offers currently running.

I am most excited this month about the new listings for COOKBOOKS OF LENOTRE. These are serious hardcover 8-1/2" x 11" cookbooks, approximately 148 pages each, lavishly illustrated with all recipes in both French and English.

L'Ecole Lenotre is fabulous French institution for gastronomy and has produced untold fine and famous Chefs. These eight books were developed by a number of these Chefs and all have forwards by them as well as by Gaston Lenotre.

The books are all winners of the famous PRIX DE LITTERATURE CUISINE by DE L'ACADEMIE NATIONALE DE CUISINE.

These make fabulous additions to anyone's cookbook library, yours or a gift recipients. The eight titles, translated simply, are:

BREADS AND VIENNESE BREADS (or PASTRIES)
CHOCOLATES AND CONFECTIONS, Vol. I.
CHOCOLATES AND CONFECTIONS, Vol. II
ICED AND ICE CREAM RECIPES
BRUNCH RECIPES
DESSERT BUFFETS
FINE DECORATION (Food).

Regarding the ENCLUME POT RACKS AND PRODUCT on MyChefsFavorites.com: The prices shown are full recommended retail. Enclume is rarely ever discounted and so I cannot discount either. What I can do, though, is to provide you with a 30% cash rebate on every piece of Enclume you buy through November and December. Click on the link, have a bit of fun and do some shopping too!!! It is fabulous product and a boon to any collector of fine pots and pans. Shipping is five to seven business days on Enclume.

Lastly, I have changed my TOLL FREE 800 number to 1 800 577 7310. Please make note of it and feel free to reach out and touch me at any time. I would be pleased to hear from you.

Please click on this link to go to the site, have a little fun, and do some holiday shopping too: http://www.mychefsfavorites.com/

I thank you for taking the time to read all this. I hope it will be of some value to you. I look forward to hearing from and serving you.

Sincerely,
Don Shipman,
MyChefsFavorites.com