January Newsletter 2004

Hi,

It's not too late, ever, to wish one a Happy New Year. So...Happy New Year to you and all of yours!

I'm sort of glad we are through the holidays...those long weekends were starting to confuse me. Aside from which, they are just too easy to get used to.

And now we are ready for another fun holiday when you can again tell everyone how much you love them with the sweetness of Valentines. I still remember grade school when it was important that you give all those kids that you really liked a penny Valentine. And, when you didn't get many yourself...woe is me. Keeping score was important too. Pretty mushy for the third grade I guess. Funny what one remembers after over 60 years. Good times tho'.

On that theme, that is Valentine's Day which is just not that far off in this compressed-time world, I have put up a category on the site called "A VALENTINE SHOP", right at the top of the page. A shop it isn't but you can shop there if you so choose.

There I have listed all kinds of heart shaped baking rings, cutters and dishes. Little things really but something to have fun with in the kitchen...making Valentines for friends and family. That's so much better than those penny Valentines of yore.

If I may help you with your gift-giving at any time just let me know. I will gift wrap for the occasion, gratis. Just sign on at www.mychefsfavorites.com. place your orders and email or call me with any special requirements. You have to keep in mind that this is a very personal business to me.

I prefer to work one-on-one and provide personal attention to my clientele. I will pull out all stops for delivery to suit your needs. Ordering early and spending over $99.00 for prepaid shipping will get your orders to wherever you want them to go in the continental US.

Please feel free to call me at my toll-free number, 800-577-7310 at any time with any question or special needs or email me at laiva@swbell.net Just click on the blue links.

Sincerely,
Don Shipman,
MyChefsFavorites.com

CLASSIC POT ROAST WITH POTATOES, ONIONS & CARROTS - Serves 6 to 10

1/2 cup all-purpose flour, measued onto a plate
1 tsp. fine sea salt, or to taste
1 tsp. freshly ground black pepper, or to taste
1 tsp. sweet Hungarian paprika, or to taste
1 3 to 4lb. bone-in or boneless beef chuck roast
2 Tblsp. extra virgin olive oil
4 cloves garlic, passed through a garlic press
1/2 cup burgundy wine (drinkable quality)
8 ounces tomatoes, peeled, seede and chopped
1 tsp. concentrated tomato paste
1/2 cup brown meat stock
1 small bay leaaf
1/2 tsp dried thyme
2 small onions, peeled, shaped, or substitute pearl onions
6 medioum carrots, peeled and shaped
6 medium boiling potatoes, quartered

Preheat oven to 300 degrees F.
1. Combine the flour, salt, pepper and paprika on a plate. Dredge the roast in the mixture until well coated.
2. In a large skillet, heat the oil until barely smoking. Add the roast and brown well on all sides. Transfer to a covered casserole or brazier.
3. Pour off the remaining fat and add garlic, sauteing for 30 seconds. Add the wine, tomatoes, tomato paste, meat stock, bay leaf, thyme salt and pepper, scraping the bottom for any brown bits. Simmer for two minutes.
4. Pour the sauce over the roast, then cover and place in a preheated 300 degrees F. oven for 1 hour. Add the carrots, onions and potatoes and contiuue roasting until the meat is tender, about 2 hours more.
5. Transfer the meat to a cutting board, cover with foil and allow to rest about 20 minutes. Remove the vegetables and transfer to serving bowls. Adjust the seasonings of the sauce with salt and pepper to taste . Slice the meat, place over the vegetables and top with a ladle full of sauce. Pass the remaining sauce at the table.

BEST CUTS OF MEAT: Chuck top blade, top chuck shoulder, chuck mock tender roast or bottom round rump roast.

MAKE IT AHEAD: Pot roast is wonderful made up to three days in advance. Refrigerate and reheat before serving.

BRAISED LEEKS WITH PARMIGIANO-REGGIANO - Serves 8

3 oz (6 Tblsp.) unsalted butter
8 large leeks, cleaned, cut in half lengthwise, and into thirds
3 cups stock (See my stock recipes at the bottom of the index.)
3 ounces freshly grated Parmigiano-Regiano
fine sea salt and freshly ground white pepper to taste

1. In a large saute pan, heat butter then add leeks and saute until golden, about ten minutes. Add stock, then cover and lower heat; simmer 15 to 25 minutes or until tender.

2. Remove cover and bring to a boil until liquid is reduced to a thick sauce. Sprinkle with cheese and season to taste with salt and pepper.

MAKE IT LIGHT: Reduce the butter to one ounce (2 Tablespoons) and reduce cheese to one ounce.

MAKE IT AHEAD: Make up to six hours in advance and proceed with step 2 before serving.

SEE THE SITE AT MYCHEFSFAVORITES.COM: RECIPES FOR EATING for a great Braised Chicken with Porcini Mushrooms and Tomatoes over Pappardelle. It is a pretty long recipe and I didn't want to burden your email with its size. It's rally good!