October Newsletter 2005

Toll-Free 1-800-577-7310
Email - customerservice@mychefsfavorites.com
Or - laiva@swbell.net

Hi,

I have several newsworthy points to make this month:

1. I have reduced prices on my site to 30% and more off list prices to provide some real opportunity for the next several weeks. My stock is in great shape for now but that could change as we go into the holiday season. Best not to tarry.

2. It is not too early to shop for the holidays...Thanksgiving and Christmas. I will hold orders, if you wish, on my shelf for future delivery providing timely availability for any holiday or gift event. I will also gift wrap future deliveries and enclose gift cards in your name at no additional charge. Both the wraps and cards will be pretty and executed by me personally.

3. Traditionally all orders valued over $99.00 are shipped free of shipping charges. This has not changed in spite of UPS and FEDEX price increases.

4. This last brings up an additional timely point. To shop on line with My Chefs Favorites does not require you to even start your automobile to go shopping, much less to drive around looking for the right item and right value. All in all...saving money on transport and the added convenience makes web shopping a real boon. I know I go into shock when I fill my gas tank and I simply have refused to drive if I don't have to.

Considering all the above and that great customer service is one of our greater virtues...I look forward to serving you soon. Please feel free to call me to handle your order personally or to answer any questions or requirements you may have.

One further comment along the above lines: My Chefs Favorites is now operative with its great new price values and, I think, much revised for simplicity of use with broader categories of merchandise for you to browse.

As per usual I am including a couple of recipes below my signature block. Enjoy! They are good and useful.

Sincerely,
Don Shipman,
My Chefs Favorites

OCTOBER RECIPES

This is really handy especially when you come across a recipe calling for creme fraiche. I did get this from my local newspaper so I must give credit to Laura Ehret of the Dallas Morning News.

CREME FRAICHE

When sour cream grows up, it dreams of being creme fraiche: a rich, slightly tangy, thickened cream. Creme fraiche is widely available in Europe but it isn't easy to find in the States where most cream is pasteurized.

Creme fraiche is much more versatile than commercial sour cream because it can be boiled, reduced and thickened without curdling.

To make creme fraiche:

Add 2 tablespoons plain yogurt to 1 cup heavy whipping cream.
Heat slowly to 110F.
Remove from the heat and pour into a bowl. Cover loosely.
Allow to sit in a warm place overnight which will allow the bacteria to thicken the cream.
Place in the refrigerator and it will continue to thicken. Voila! Creme Fraiche!
Use it within two weeks to top berries or in place of whipped cream on desserts. You can also use it in place of sour cream. It is superb with a baked potato.

GULF COAST INFLUENCE

I am still sort of hung up on recent bad weather events. Of course since my last newsletter we've had the destrucive Rita...bad girl!! Seems like it just goes on and on. So, how about a bit of Gulf Coast comfort food? This is a big easy and well worth the effort:

JAMBALAYA - Serves 6 in bowls or on-plate. Great cool weather eating.

1 Tbsp bacon fat or rendered ham fat
2 med. onions, chopped
6 pork link sausages, highly seasoned ones
1 Tbsp flour
1/2 lb. country ham, diced
3 med. tomatoes, peeled, seeded and chopped
1 cup uncooked rice
1 large clove garlic, minced
2 cups chicken stock
1 1/2" piece of dried red pepper pod, crushed or 1/4 (or more) tsp. Creole or cayenne pepper
1/2 tsp dried thyme
1 med. green sweet pepper, diced
3 Tbsp parsley, minced
1-1/2 lbs raw shrimp, peeled and deveined
1-1/2 pints raw oysters

Use a heavy pot or casserole with a tight-fitting cover. In it, heat the fat.
Add onions and sausages and stir over a moderate heat until sausages brown a little and onions are translucent.
Stir in flour and cook slowly, stir constantly until the roux has turned the color of peanut butter.
Add ham and tomatoes and cover tightly, simmer over low heat for about 30 minutes.
Add rice, garlic, stock, seasonings, green pepper and parsley.
Cover tightly and simmer over very low heat for 40 minutes or more, until rice is cooked but not mushy; do NOT stir.
Stir in shrimp and cook for 2 minutes.
Stir in oysters and cook for 3 minutes.
Country ham should eliminate need for salting; taste and adjust seasonings as desired.

Enjoy!!