November Newsletter 2005

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

Hi,

Now that the little goblins are gone we can address Thanksgiving. Hard to believe another year has almost passed, there is so much happening in the world right now I can only guess this is what has accelerated time so much.

Being a news junkie I spend a lot of time watching CNN. I've tried to force myself to watch only once in the early a.m. and once in the evening. For those of you who do not have cable...I caught a segment this morning which addressed the issue of the Avian Flu and its various impacts. Hopefully this will stay with the birds and just simply be a non-issue.

The health official who was interviewed made it very clear that our U.S. poultry was, is and will be safe for our consumption. Growers, processors and the FDA exert a great lot of cautions and controls, a lot more than the backyard industries abroad.

The bird disease is not in the Americas and certainly has not affected our flocks of turkeys, geese, ducks and chickens. Regardless, he said that proper cooking would resolve any issues even if there were infections.

There is nothing new in this latter...proper cooking that is. We have always been encouraged to cook our meats to the proper temperatures to allay any concerns whether for salmonella, whatever. At this point that is just plain common sense and practice.

So, enjoy your Thanksgiving whatever you choose to prepare. Just use those thermometers properly and be happy.

My temperature tables reflect the following:

Fresh turkey - 180 F., 82 C.
Poultry in general - 170 to 180 F., 77 to 82 C.
Turkey Roll, Veal, boneless - 170 F., 77 C.

Before I am through cooking a turkey or other poultry I still like to displace a leg from the side of the bird and to see that it is pink not red. I also prefer a digital thermometer...the old "clock" types get messy when left in the bird while cooking. (Yes, I do offer a fine digital thermometer on my website.)

As per usual I am including a couple of recipes below. (No, not for poultry but my fave cookie recipes...chocolate ones!). Enjoy! They are good and useful through the holidays.

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.

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

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. Or, just click on this link: MyChefsFavorites.com to go to the website. Happy browsing!

Sincerely,
Don Shipman,
MyChefsFavorites.com

A Definitely Decadent Cookie:

CHOCOLATE DIPPED CHOCOLATE CHIP COOKIES – Yields about 48 cookies.

½ C. butter, softened
½ tsp. salt
½ C. light brown sugar
1 Tbsp hot water
½ C. granulated sugar
6 oz. semisweet chocolate chips
1 lg. egg, beaten
¾ C. pecans, chopped coarsely
½ tsp. vanilla
1 lb. milk chocolate pieces
1 tsp. salt
4 oz. paraffin, as used in making
1. C. & 2 Tbsp all-purpose flour, sifted
jelly

Preheat oven to 325° F.
Cream the butter and all sugars.
Add beaten egg and vanilla.
Sift salt and flour.
Dissolve soda in hot water.
Add flour and soda water alternately to creamed mixture.
Add chocolate chips and pecans.
Drop by teaspoonfuls onto a Silpat, Exopat baking mat or greased cookie sheet.
Bake about 10 to 12 minutes. Allow to cool well.
Melt chocolate in a double boiler or Bain Marie, add paraffin and blend.
Dip cookies in the melted milk chocolate covering half, or more, of the cookie.
Place on a wax paper base or leave on baking mat and place in a cool area for one to two hours to set.

The Incredibly Easy Cookie:

CHOCOLATE COCONUT COOKIES (MACAROONS) – Yields about 30 cookies.

2 egg whites
12 oz. semisweet chocolate bits
¼ tsp. salt
1-3/4 C. shredded coconut
½ C granulated sugar
1 tsp vanilla

Preheat oven to 325° F.
Beat egg whites until stiff
Add salt and sugar gradually, a tablespoon at a time and beating well each time.
In the meantime, melt chocolate bits in a double boiler or Bain Marie.
When chocolate cools fold it into the meringue mixture and then fold in vanilla and coconut.
Use parchment paper on a cookie sheet or use a baking mat, do not grease either choice.
Drop heaping teaspoonfuls onto baking surface and bake for about 12 minutes.
Cool slightly before removing from paper or baking mat.
These cookies keep best in a tightly covered box.

The Family Reception Cookie:

CHOCOLATE PARTY COOKIES – Yield: About 50 cookies.

1 C. granulated sugar
2 tsp. baking powder
½ C. Butter
Dash salt
1 egg, beaten
2 Oz. unsweetened chocolate, melted
¾ C. milk
1 tsp. vanilla
2 C. all-purpose flour, sift twice

Preheat oven to 425° F.
Blend butter and sugar until creamy.
Add beaten egg.
Add milk beating thoroughly
Sift flour, baking powder and salt together. Add to creamed mixture and beat.
Add chocolate and vanilla, blend well.
Drop mix by teaspoonfuls onto a Silpat or Exopat baking mat or greased cookie sheet.
Bake about 8 minutes.
Cool on sheet or pan for ten minutes.
Remove with a spatula and cool on a wire rack.
To keep soft, store these cookies in an air tight tin.

Have fun...send me some cookies! Don