Ezine Volume 1, Issue 4 from Cooking Solutions

"Your Easy Eatin' E-zine"

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"Helping You Cope With Your Cooking Quandaries"

Volume 1: Issue 4, March 11, 2004

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Cooking Solutions.com is your virtual home for all your
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>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

Welcome from Chef Kevin

>> Welcome from Chef / Owner Kevin Wagner<<

Hi there, and thanks for welcoming me into your home again
this week. I'd also like to thank all our new members for joining
our growing "family of foodies". Great to have you all with us.

We're nearing the completion of my 5 part series on Nova Scotian
Cuisine. Only one more installment after this one. If you want to
catch up or review, this ezine is archived at:
http://www.cooking-solutions.com/ezinearchives.html

Our featured recipe this week is a "Bavarian Apple Torte", and it's
one of my most requested. It follows my heritage quite closely...
well, within a few hundred miles anyway :-)

My friend, Nicholas Zhou, has a great cookbook that I'm featuring
this week. If you like real Chinese food, this is an awesome deal!
Also, he puts out a fr*ee newletter packed with great tips and
Chinese recipes. Don't miss it!

We're having some really great cooking classes as of late. If you
haven't been to one in a while, you're missing a great time! Call
a friend, and come out to spend an evening of food and fun with us!

Here's another notice for all my local fans and foodies :-)

I'm also doing Chef Demonstrations at the Annapolis SaveEasy
every two weeks on Saturday afternoons from 2:00 - 4:30 pm.
This week, March 13th, I'm covering some delicious and easy
dips for your next party. On the 27th, we're doing some tastings
of the Mediterranean. Come out and discover "Eggplant Parmesan",
"Herbed Couscous" and "Balsamic Marinated Veggies".
The price is hard to beat... it's *FREE!

OK folks... got your popcorn ready? Sit back and enjoy the show :-)

*Warning: Chef Kevin has been known to babble on about topics
that strike a chord, or a nerve, within his spirit. While his views may
be sometimes unique, they are never ill-intentioned, and are
presented solely for the purpose of enlightening his readers and
helping them achieve success in their cooking endeavors. Chef
Kevin claims no responsibility for the content nor the occasional
long-windedness of any of his replies or writings.* :-)

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>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"Nova Scotian Cuisine... Past and Present" Part 4 of 5
By Chef Kevin Wagner

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now that we have collected all the ingredients we need, both past and present...... Let's see if we can come up with a good recipe for "Maritime Cuisine"......

Start with the basic ingredients provided by the land, as used by the Mi'kmaq. Game meats and birds, fish and seafood, fruit and berries......and the herbs that grew here originally.

Add to that...... a liberal amount of French gourmet culinary
knowledge. This includes fine wine and the many ingredients
they bring with them from Europe, and their extensive global
trading.

Now, stir in an equal amount of years of English foreign trade
and influence. Without this, your recipe won't turn out the
same as mine :-)

It's time to gently fold in our many immigrant's styles of
cooking. Hearty German and Dutch foods, and the rustic
dishes of Scotland and Ireland will have a huge effect on the
outcome of the finished product. Spice things up a bit with
some African-American, Italian and Asian know-how and
ingredients.

Let's not forget to add in the leftovers....... a large handful
of Acadian tradition and ingenuity, or maybe two....... it's
startin' to smell sum good in 'ere now, Bye.... :-)

Ready for the finishing touch?

Let's cover all this with the experience of past and present
Chefs, influences of modern conveniences, vast knowledge
from the internet and TV, available ingredients from
anywhere in the world... and let's see what we have...

Nova Scotian cuisine is an eclectic and diverse mixture of the
old and the new. It has immense depth and flavor. Rooted in
centuries-old traditions, and prepared by modern day Chefs,
there is a taste that everyone will enjoy. Combining new styles
and trends, these skilled professionals create dishes that amaze
and delight their customers.

You don't want to miss our tasty finale... see you next time :-)

Kevin Wagner is Chef/Owner of "Cooking Solutions",
providing personal culinary assistance and helpful,
friendly advice. From catering services to cooking
lessons, recipes to cookbooks... visit the web's
friendliest food site at:
http://www.cooking-solution.com

Email ChefKevin@cooking-solutions.com with
questions or response to this article.

*Reprint of this article granted with contact information intact*

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>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

Bavarian Apple Torte

Crust:
3/4 cup butter, softened
1/2 cup granulated sugar
1 1/2 cups all purpose flour
1/2 tsp vanilla extract

Filling:
2 X 8 oz. pkgs. cream cheese, softened
1/4 cup granulated sugar
2 large eggs
3/4 tsp. vanilla extract Topping:
3 cups peeled, thinly sliced tart apples
2/3 cup granulated sugar
1 tsp.nutmeg
1/2 tsp. cinnamon
zest from 1 lemon
1 tbsp. lemon juice
2 tbsp. cornstarch

Cooking Instructions:

Combine ingredients until well blended. Press lightly into an
ungreased 9-inch springform pan.

In a mixer with paddle, beat cream cheese and sugar until
smooth. Scrape down bowl, add eggs and vanilla, beat until
smooth. Pour over crust.

Combine topping ingredients and spoon (or decoratively place)
over filling.

Place on a foil-lined sheet pan to catch any drips. Bake at
350 F. until set in the middle and apples are tender.

Cool on wire rack before removing the sides of the pan. Chill well.

Serving Suggestions:

Very tasty with warm caramel or maple syrup and whipped cream.

You can find this, and many more in our online cookbook
Just click on"recipes".

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>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

Title: "Chinese Food DIY"

Author: Nicholas Zhou

Price: Regular $19.95 Now Only $11.97

Get it at: "Chinese Food DIY"

Overview:

This cookbook contains over 500 favorite Chinese food recipes. All
the recipes in Nicholas' book are:

1. Quick and easy to prepare
2. Healthy and nutritious
3. Delicious

You'll learn to cook such dishes as:
Cantonese Spring Rolls
Char Kway Teow
Char Siu (barbequed pork)
Chengdu Chicken

and many more....

Nicholas provides countless tips and you'll also learn the 20
fundamental cooking techniques making it easy for you to
cook like a pro!

"Chinese Food DIY"

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>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

"Reductions - The Simplest of Sauces"

OK... You've browned off your meat (steak, chicken, pork loin, etc.)
in your saute pan. It's nearly ready to serve.

Now, what are you gonna do for a quick sauce?

Try this, it'll work everytime. Place your meat in a warm oven for 5
minutes and:

1. Add a tbsp. of oil or butter to the pan (stock for the diet conscious)
2. Toss in a little finely chopped onion and garlic.
3. Saute for a couple minutes.
4. Add 1/2 cup of white or red wine (or cider, fruit juice, etc.)
5. Bring to a boil until it becomes a thin syrup (about 3 minutes)

You now have a great sauce with BIG flavor for your entree!

This makes enough for 4 servings.

See... I told you it was simple :-)

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>>>>>>>>>>> Our Featured Sponsor <<<<<<<<<<<

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I realize that I just featured these guys a couple weeks ago, but I
just received another order from them in the mail yesterday. It only
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Very punctual. Also, no errors on my order and, get this... if you buy
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That's a lot of books at 80-90% off! I sometimes feel like I'm stealing
when I order from them, but I'll get over it :-)

Do yourself a favor, check them out today:
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>>>>>> Upcoming Cooking Class Schedule <<<<<<

Digby Superstore - Monday March 15, 2004 6 - 8 pm.
"World Ski- French Alps"

Digby Superstore - Tuesday March 16, 2004 6:30 - 8:30 pm.
"Food and Wine Pairing"

Digby Superstore - Monday March 15, 2004 6 - 8 pm.
"World Ski- Switzerland"

Digby Superstore - Thursday, March 25, 2004 11 am. - 1 pm.
"Cooking with Crab"

Call Customer Service at 245-4108 to register or email me:
classes@cooking-solutions.com

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===============================================

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Thank you so much for your time, it's been fun! If you enjoyed
this issue, spread the word! Who couldn't use a little of Chef
Kevin in their emailbox :-)

Until next time.... have a great day, and Happy Cooking!!!

Yours in Food & Friendship,
Chef Kevin
Chef / Owner of Cooking Solutions

Kevin Wagner is Chef/Owner of Cooking Solutions, catering, teaching, and consulting services located in Bear River, Nova Scotia. Email: ChefKevin@cooking-solutions.com in response to this article or other questions.

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"Your Easy Eatin' E-zine"

>>>>>>>>>>>> Table of Contents <<<<<<<<<<<<

>> Welcome from Chef / Owner Kevin Wagner<<

>>>>>>>>>>>>> Featured Article <<<<<<<<<<<<<

>>>>>>>>>>>> Recipe of the Week <<<<<<<<<<<<

>>>>>>>>>>>> Cookbook Review <<<<<<<<<<<<

>>>>>>>>>>>>>>>> Quick Tip <<<<<<<<<<<<<<<<

>>>>>>>>>>> Our Featured Sponsor <<<<<<<<<<<

>>>>>> Upcoming Cooking Class Schedule <<<<<<

>>>> Copyright and Unsubscribe Information<<<<

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