May Newsletter 2005

Hi,

GREAT NEWS HAVE I !!

At last...something I have been alluding to for a while...I finally have the new and improved MYCHEFSFAVORITES.COM website up, tested and running! Ready for you to visit! Radically improvement in form and content!

What does this mean? Mostly that the site now contains almost 2000 line items for sale. There is absolutely everything on the site that any cook or chef, amateur or professional, or chocolatier could ever want for the home or professional kitchen, restaurant, chocolate factory or bakery. And, the site is organized and structured to make your shopping trip to be secure, more fulfilling, easy and fun.

Savings abound! List prices are reflected as are my prices which provide a generous 25% or more discount.

Shipping is made within two business days after your order and payment is in hand, and, shipping is still free on orders amounting to $100.00 or more. Shipments abroad (Outside the US and territiories.) will, of course, incur some additional shipping charges but at my cost.

On the topic of security, since that is the hot and serious topic of the day: Please rest assured MyChefsFavorites.com and its banking services are secure sites. I have been using my merchant banking services and Paypal for years and neither of us have ever had any security issues whatsoever. Any transactions involving your credit instrument are merely "pass through" to your bank or credit card company. Your card numbers are never even seen by MyChefsFavorite.com unless your order is by telephone. In this latter instances your "paper orders" are kept secure and never again accessed unless at your direction. This is my personal guarantee.

I'll not carry on more about these important move but will lead you into three new, easy recipes...just for good summer eating.

BRIE AND MUSHROOM SOUFFLE - Serves 8

1 tablespoon unsalted butter
12 oz. white mushrooms, peeled and sliced
1 tablespoon cream sherry
2 drops Tabasco Sauce
4 eggs
4 large croissants
7 tablespoons unsalted butter
1 pound Brie cheese, rind removed. Put cheese in freezer 20 minutes, then shred coarsely.

Melt the 1 tblspn. butter in a skillet over med. heat.
Add the mushrooms and Sherry. Saute until the mushrooms are tender, stir frequently. Remove from heat, drain.
Whisk milk, Tabasco sauce and eggs in a bowl 'til blended.
Cut each croissant into halves lengthwise. Butter cut side of croissant halves. Cut each half into thirds.
Butter eight (8) 3" souffle cups.
Using half of the croissant pieces, Brie and mushrooms, layer each of the souffle cups and repeat with the remaining half.
Pour Egg mixture over the top of each.
Chill, covered for eight (8) hours.
Bake at 350 degrees for 30 to 35 minutes or until golden brown and bubbly.
Let stand for 5 to 8 minutes before serving.

SHRIMP SAUTE - Serves 4 (Depending on appetites and sides.)

1/4 cup unsalted butter
1/4 cup olive oil
1 pound Caledonion or other large shrimp, peeled and deveined
2 tablespoons lemon juice, fresh is best
2 tablespoons capers
Salt and pepper to taste

Heat butter and oil in a saute pan over medium-high heat.
Add shrimp and saute for 2 to 3 minutes or until shrimp turn pink and start to curl.
Add fresh lemon juice, capers and salt & pepper. Serve immediately.

CITRUS LEMON SOLE - Serves 4, again depending on appetites.

8 4 to 5 oz. lemon sole fillets
1 clove garlic, mashed
1 teaspoon minced ginger
1 Tablespoon rice wine
1 Tablespoon soy sauce
2 Tablespoons fresh cilantro, chopped
Zest of 1 orange, 1 lemon and 1 lime

Combine all ingredients and pour over sole in a shallow dish.
Marinate, covered, in refrigerator for minimally 30 minutes.
Over high heat, saute 2 to 3 minutes on each side or until fish flakes.

These recipes work! They are tasty and will be appreciated by family or guests.

Enjoy and take care!

Sincerely,
Don Shipman,
MyChefsFavorites.com