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January Newsletter II 2006MyChefsFavorites.com 500 North Spears Street Alvarado, TX 76009-3870 Toll-Free 1-800-577-7310 What I have written here is rather long but, I think, meaningful. The meaningful recipes are, as usual, toward the end…German this time! I get lots of questions every day about Bourgeat and copper cookware in general. Often I am asked which is best: Bourgeat, the Mauviel Professional Line or Falk? First I explain that all three lines are made from the same copper and stainless laminate which is produced in Belgium by Falk. The walls and bottoms of each are therefore identical. Differentiation then lies in the designs and finishes: Falk has a satin exterior which doesn't take from its cooking qualities but I simply prefer the bright exterior finishes. I prefer Bourgeat over Mauviel since I think it is of a nicer design. And, I like my pricing of Bourgeat better than that of the other two lines. What better reason to buy Bourgeat? In the following paragraphs I have written about as much as I know about copper cookware and its handling, care and use. I think this important for, as the great Harvard marketing professor Theodore Levitt used to tell his classes, "People don't want to buy a quarter-inch drill. They want a quarter-inch hole!" All this means is that the "hole" is the job. With copper cookware, and Bourgeat in particular, the job is well prepared food! That's really what I am selling at MyChefsFavorites.com, well prepared and fun to cook food. If you want a great job with your food, now is the time to buy. My promotional prices end as of January 31st and, to be honest, even some of that will be delivered only in February. Eight and fourteen piece sets I do have currently on the shelf. Copper Cookware Bourgeat and other copper cook ware is greatly sensitive to temperature changes and is an excellent conductor of heat. That being the case, less heat is required in its use. Considering the cost of today's energy I cannot think of a more satisfying way to conserve power and enjoy it at the same time. Not only is copper practical, it is also beautiful. Each piece of copper I offer is hand-finished. Bourgeat, in Lyon, France has produced only the highest quality since 1830. In a country with culinary traditions such as those of France, Bourgeat has always been committed to encouraging excellence in equipment designed for the professionals. Now Bourgeat cookware is available to all, professional cooks, culinary artists and homemakers who are serious in their kitchens. Through continuous development in production techniques, product quality and service, Bourgeat has sought two goals: Customer Satisfaction and Quality of Manufacture. These goals have long since become a part of true company culture and they continue to be primary today. It happens that these goals tie precisely to mine. That is what makes it so easy for me to sell Bourgeat product. It is unarguably the best. CHARACTERISTICS:
Bourgeat can be used on any heating surface except induction hobs (electromagnetic stove-tops.). STRENGTH:
IT IS HYGIENIC: Stainless steel interior: easy to clean, absolutely harmless being non-reactive to any foods. This cookware is crafted to Jacques Pepin's demanding standards for the use of professional Chefs. It is quite simply the finest quality available on the market today. The finishes, both exterior and interior, are without parallel. Respected by the world's top chefs, it cooks almost anything to perfection. Bourgeat's fine copper cookware was recently selected by the Culinary Institute of Arts (CIA) for their Greystone Campus in California. CARE AND USAGE QUESTIONS I am frequently queried about the care of copper cookware, its usage, its do's and don'ts. Here are some of those FAQs and answers: WHAT IS THE SINGULAR ADVANTAGE IN THE USE OF COPPER COOKWARE? A really important factor is its superior heat conductivity and weight. You will use less energy to maintain your desired cooking temperature. CAN IT BE PUT IN THE DISHWASHER? Yes, BUT...copper really doesn't like some of the chemistry in dishwashing detergents. Some could cause eventual pitting. Aside from this, the mere handling of Bourgeat pans are almost sensual to its aficionados, so hand washing is not all that unpleasant. Also, the copper will oxidize faster using the dishwasher requiring more frequent polishing. Further, the cast iron handles are subject to rusting when these pans are run through the dishwasher. IS IT HARD TO MAINTAIN THE BRIGHT FINISH? Not with the use of our Bistro copper paste polish. The mere wiping onto the copper surface of the polish foamed sponge, rinsing in hot water and drying is as easy as it gets. Having said that... French and professional chefs really are not too concerned about keeping their copper pans bright. Their primary concern is the quality and the usability. Personally, I like it bright. It looks gorgeous and, knowing that it is easy to maintain, I have absolutely no hesitancy in using it. Even so, mine is not a show kitchen! HOW DO I MAINTAIN THE INTERIOR FINISH? The stainless steel interior is also bright and I like it that way. It will gradually, through usage, acquire a patina but I use only non-metallic utensils to keep it as bright as long as possible. This has absolutely nothing to do with what and how well it cooks. It just happens to be my preference...it is pretty. Please, never use any kind of abrasive powder or steel wool on either the interior or exterior of these pans. If you have something really stubborn…please use Scotch Brite pads. DO I SEASON THESE PANS? Unlike cast iron these pans do not require seasoning but the interiors can acquire some seasoning simply through hand washing. When I can, I simply wipe the interiors clean without immersing them in water. In any event, a little seasoning such as cooking or olive oils, butter or Pam will always make for easier cooking and maintenance. When searing, for example, I initially hit the pan with a bit of Pam, butter or oil. WHAT IS THE ADVANTAGE OF THE CAST IRON HANDLES OVER BRONZE? Due to its porosity it is much cooler to the hand. They are also pretty long and massive which makes them comfortable to handle…no sharp edges. WILL IT MAKE ME A BETTER COOK? As with any artists, fine tools inspire one to excel. And, practice, practice, practice! ARE THESE SECONDS OR BLEMS? ARE THEY USED? No, no and no! All my cookware product is direct from the factory and new. I do not deal in used cookware. WHY IS IT SO EXPENSIVE? Simply because there is none better. One can always cook in inexpensive pans but, to use the automobile analogy: You can always get from point A to point B in a Ford or Chevy but getting there in a Cadillac or Rolls Royce is considerably nicer and a better cachet. MORE QUESTIONS? Do not hesitate to email or call me. This is all I do and I welcome any question regardless of how insignificant you might think it is. RECIPES: GERMAN COOKING With this offering I went back into history and some fine memories of a great kitchen. I recently reread my old L?CHOW'S GERMAN COOKBOOK by Leonard Jan Michael. It was published over 50 years ago in 1952. Having eaten in Lüchow's many, many times this book and these recipes really tweaked my recall and all the good times and meals I had there. August Guido Lüchow founded the restaurant around 1882. He was from Hanover and arrived in NY in 1879 when he was in his early twenties. When only 26 he bought out a place dealing only in beer, owned by one Baron von Mehlbach. From then on, Lüchow's grew like topsy and evolved into the place so familiar to tens of thousands of hungry visitors. There once was a plaque in Lüchow's foyer that read, "Through the doors of Lüchow's pass all the famous people of the world." They welcomed all men and women from everywhere in the world, including me. O. O. McIntyre, a fabled old columnist once said, "In a changing world, nothing changes at Lüchow's." Alas and alack, as they say…Lüchow's, this fabulous New York institution, went away some time ago. What a loss! The recipes live, though! And here is a sampling, just a few of my favorites, I remember eating them in NY a long time ago: PICKLED MUSHROOMS - Serves 6 to 8 This was a Lüchow favorite as a first course, with other appetizers such as pate, head cheese of smoked eel. To make Pickled Mushrooms in the traditional German way, buy fresh button mushrooms; use only firm, white ones. 1 lb small button mushrooms Wash mushrooms thoroughly in cold water containing 1 tablespoon salt. Drain. BARLEY SOUP WITH GIBLETS - Serves 6 GRAUPENSUPPE MIT HUHNERKLEIN 1 cup pearl barley Wash barley; drain. Pour boiling water over it twice and drain. Heat butter; cook barley 2 or 3 minutes. Place barley, bouillion, broth from giblets and nutmeg into a soup kettle. Boil slowly 1-1/2 hours. Add giblets for last 20 minutes of cooking. If seasoning is desired, add salt and pepper to taste. Add parsley before serving. COOKED GIBLETS Chicken giblets Wash giblets; drain; split and clean gizzard. Add wine, stock and seasonings. Cover and cook slowly until all are tender, 20 minutes or longer. Drain; chop giblets. Save liquid and use as described above. FILLETS OF SEA BASS SAUTÉED WITH WHITE GRAPES - Serves 4 or more 4 lbs sea bass fillets Season fillets with salt and pepper. Sauté in 2 tablespoons butter until tender and delicately golden, about 5 to 8 minutes. If fresh grapes are used, wash, drain and peel them. Drain canned grapes. Sauté grapes in remaining butter with lemon juice 2 or 3 minutes, until hot and steaming. Pour over fish. OYSTERS CASINO Á LA LUCHOW - Serves 4 to 6 24 large oysters in the shell Scrub oysters; open and remove from shells; drain. Return oysters to largest half of shells. Arrange in shallow baking pan(s). Soften butter. Mash garlic and add. Add rest of ingredients except bacon and mix smoothly. Spread spoonful on each oyster. Cut each piece bacon into 3 pieces and garnish each oyster with 1/3 slice. Set pan under moderate broiler heat until bacon cooks lightly. Then set pan in a hot oven (425? F.) 5 minutes. GERMAN BEEF RAGOUT - Serves 6 or more RAGOUT Á LA DEUTSCH 3 lbs bottom round of beef Wipe meat with damp cloth. Dice beef and sauté with onions in fat until onions are transparent. Rinse kidney; cut off any excess fat. Slice kidney into pan with beef and onions. Then, season with salt, pepper, and paprika. Cover and let cook slowly 30 minutes. Stir frequently. Add flour; stir and mix well. Add stock or water to cover meat mixture well. Add tomato purée or tomatoes. Mix and bring to a boil, the lower heat and cook slowly 30 minutes. Add bay leaf, caraway seeds and vegetables. Cover and simmer for 1 hour. NOTE: Tyrolienne Alps Ragout: Omit kidney from above recipe. HOT POTATO SALAD WITH BACON - Serves 2 to 4 SPECK SALAT 1 lb (3 med.) potatoes Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in ¼ inch slices. Cook bacon in large hot skillet or sauté pan until crisp. Add onion; stir and cook until transparent. Add vinegar, stock or bouillion and seasonings. Stir; let come to a boil. Stir in egg; remove from heat and pour over potatoes. CHERRY TORTE, BLACK FOREST STYLE - Serves 6 to 8 1 qt large black cherries Wash cherries; remove stems and seeds. Mix kirsch and 1 cup sugar and pour over fruit in bowl. Let stand at least 2 hours, then, heat to boiling. Mix cornstarch with about 2 tablespoons cherry juice and stir into cherries. Cook and sir until slightly thickened. Remove from heat and let cool. This should be the consistency of a thin jelly. Beat butter and remaining sugar smoothly together. Beat egg yolks into this and continue beating until mixture is light and fluffy. Place layer of cake on plate; make border around edge with butter mixture and spread some butter cream in circle in center of cake. Spread the cooled, thickened cherry mixture between butter cream border and center. Place second layer on top; press down just sufficiently to make layers stick together. Cover top and sides of both layers with remaining butter cream. Sprinkle top with chocolate shavings. HEY! I'VE GOTTA GET IN THE KITCHEN…THIS HAS MADE ME RAVENOUS! Sincerely, |
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| 1st Jan 2008, due to new supplier restrictions we have had to implement a minimum order policy of $49. |
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SSL 10/2008
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