Chef In The News
First Edition, December 2003

Welcome to the first official newsletter from Chef Chez You. As you read through this edition and future newsletters, enjoy the zany stories about myself, the chef (and now editor too!), some new services and other great recommendations and ideas. Watch out for this quarterly newsletter!

These are my personal tried and true choices from the last few months.
White Wines
Fetzer Gewurztraminer 2001, California
Food Match - Spicy Asian Food, Curry
Oyster Bay Sauvignon Blanc 2001, NZ
Food Match - Chicken, Creamy Sauces
Robert Mondavi Coastal Chardonnay 2000, California
Food Match - Christmas Turkey

Red Wines
Georges Dubeouf Brouilly 2001, France
Food Match - Tourtierre, Beef Stroganoff
Excelsior Cabernet Sauvignon 2001, South Africa
Food Match - Beef Stew
Henry of Pelham Baco Noir 2000, Niagara
Food Match - Wild Mushroom Quesadillas

The Christmas Season is upon us once again and that means you need to set aside time for friends and loved ones. To be able to set aside that time you need to let Chef Chez You take care of all your Christmas Baking. Pumpkin Pie, Apple Pie Sugar Cookies, Fresh Bread and Tourtierre and other Christmas Traditions for you and your family to enjoy! I will make your kitchen smell like a bakery and I even clean up after the Baking is done.
Best part ? You get all the credit for the tasty treats!

"Making Your Kitchen a Bakery!"

The Garlic Press vs. The Rasp

Something that I do every day is peel and mince garlic -sometimes as much as 2 -3 heads of garlic in one cookday.

When I first started out, I used a traditional garlic press. I had to fuss with getting the skin off the garlic by slightly crushing it with a knife, putting it through the press and then using that knife to cut if off the bottom. I hassled with this until someone told me about this Rasp or Zester. I bought it at Lee Valley Tools for $13.95 and I tell you it is excellent for crushing the garlic and it minces the garlic so much better and finer then you could ever get with a garlic press. Just slip the garlic under the Rasp and press down. The skin will slip off nicely and then just hold the root end and slide the garlic back and forth along the little blades. You can also use it for lemon peel, ginger and chocolate, so it is a very versatile tool.