November Newsletter 2004

Hi there,

EVEN BETTER NEWS THIS MONTH AND UNTIL DECEMBER 31: My supplier has reduced their prices, especially on copper goods, through November and December. I am, in all fairness, passing these savings along to you. I seriously doubt we'll ever see these kinds of prices again any time soon, so this is a real opportunity for gift giving and personal fill-ins.

MY VERY OWN SPECIAL: The first thirty (30) customers buying any Egg Whites Pan or the Copper Wok will automatically be shipped the stainless steel stand, a $35.00 value, at no additional charge. I only have the thirty of these stands so do not tarry. Don't worry about clicking on the stand on the site. I will automatically ship it with the first thirty such orders.

And, speaking of gifts...feel free to shop early. I will hold your orders to ship in a timely manner for Christmas and I will gift wrap at no charge all the individual pans in the 8 and 13-piece sets. What a surprise that makes! I will also handwrite your own personal greetings on a nice Christmas card to enclose with the shipments of the sets. Or, you may send your own card/greeting for inclosure with your gift.

RECIPES FOR THE HOLIDAYS: These are again from my personal files, are long used and enjoyed. They are great for the holidays and break the monotony of too many turkeys.

LAMB SHANKS

4 - Lamb shanks
1/2 Teaspoon curry powder
4 - Large white onions, thinly sliced
1 - Garlic Clove
1 - Bay Leaf, crumbled
2 - Tablespoons Soy Sauce
1 - Cup Water
1 - Cup Wine (Your choice...I prefer white.)
1/4 Teaspoon Thyme
1/4 Teasponn Rosmary
1/4 Teaspoon Basil
1/4 Teaspoon Oregano
Salt
Freshly Ground Black Pepper

Preheat oven to 400 degrees.
Rub lamb shanks with garlic, place in roasting pan (See my great Mauviel Copper Roasting pan on the site. Now on special for only $299.00, list price is $449.00.) and sprinkle with salt and pepper.
Mix all herbs, the curry powder and bay leaf. Sprinkle mix over the lamb shanks.
Place sliced onions on top of lamb and pour the Soy Sauce over them.

Roast uncovered for 15 minutes.
Reduce heat to 300 degrees and cook two (2) hours uncovered.
Pour off fat, add water and wine.
Cover and cook for one (1) more hour.

Serves four (4).

MASHED POTATOES WITH TRUFFLES...very special!

4 - Pounds Yukon Gold Potatoes, peeled. (Or your own favorite mashing potato.)
1 - Cup half and half.
1/4 - Cup Butter
1/4 - Cup Olive Oil
1 - Tablespoon White Truffle Oil
1 - Teaspoon Black Truffles (optional but desirable).

Dice potatoes large.
Using a large pot, 3 to 4 qts, of boiling salted water boil potatoes until really tender. (About 20 mins.)
Drain, return potatoes to the pot.
Stir over med. heat untiil excess moisture is evaporated (about a minute.)
Remove from heat source and add the half and half, butter, olive oil and truffle oil.
Mash until smooth.
Season with salt and pepper to taste, stir in black truffles.
Serves 6 to eight.

So long for now, I look forward to serving you through the holidays.
Please feel free to call or email me at any time...24/7. Thank you for reading this newsletter.

Sincerely,
Don Shipman,
MyChefsFavorites.com