Spring 2007

Written by Jacob. Posted in Uncategorized

This year marks the 15th anniversary since Dial-a-Chef began operating in 1992! I want to thank all of my patrons because without you, of course, I would not be here blowing out the candles!In order to serve you better, Dial-a-Chef has undertaken a major kitchen renovation. As always, it will be with pleasure that I shall be cooking for you for the next 15 years or more!

With the blooms and promise of Spring at the door, you will be sitting with your feet up on the deck in no time! Dial-a- Chef is eager to help you create delightful events with scrumptious menus for all your special occasions this Summer. As a matter of fact, Dial-a-Chef is a full service company able to ensure that not one detail of your event is overlooked!

Start them young! For parents who want to provide their children with a top notch education, why not also offer them healthy, delicious food that supports learning? No more peanut butter and jam sandwiches for the students at Academie de la Capitale! Dial-a-Chef is now providing hot, nutritious meals at the school four days a week. The days of junk food are over for these students!

Who can resist a beautifully set table? Which do you use first when there are multiple utensils and glasses ? See the tips and guidelines on the reverse side of this newsletter to help you set a table fit for a King and to allay your misgivings about fine dining!

 

Eggs

When it comes to eggs, people usually don’t pay much attention to what they buy even though eggs have been in the spotlight over these past few years!

Do you know that:

Fresh eggs can be stored in a refrigerator for four to five weeks beyond the packed on date.

If you find you have left over egg whites, you can freeze them in a flexible ice cube tray, seal them in an air-tight bag and then use them as needed. Defrost them by placing the egg whites into a bowl and place this bowl into another bowl filled with hot water.

Eggs are unique in that they contain every nutrient known to be essential to humans. The reason for this is that nature designed it as a total life support system for a developing chick. Add to this that eggs are economical and you have a near perfect food!

Of course you can eat chickens eggs but you can also eat quail eggs, duck
eggs and turkey eggs.

One ostrich egg is equal to twenty to twenty four large chicken eggs!!

 

Omelette soufflé aux pommes

 

  • 2 eggs
  • sugar
  • 150 g apples
  • 10 g powdered milk
  • 5 g butter
  • salt
  • cinnamon

 

 

Peel, seed and cut the apples. Sauté them in a non-stick pan with the butter. Sprinkle with cinnamon and sugar. Clarify the eggs. Whisk the egg yolks with the powdered milk until the mixture is smooth. Beat the egg whites with a pinch of sale until stiff and gently combine with the yolks. Lightly butter a small mold and pour in the egg mixture. Put the apples on top of it. Bake 10 to 15 minutes in a warm oven (180°C or 356°F). Serve warm.

 

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  • P.O box 527
    Kemptville, ON, K0G1J0

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