New York (December 10, 2004) - StarChefs.com, the ultimate online culinary magazine, is pleased to announce Rozanne Gold, the award-winning cookbook author, food columnist, and restaurant consultant, as the next featured chef for QuickMeals™ - fast and easy healthy recipes from the country's hottest chefs.
QuickMeals use a minimal number of ingredients and minimal preparation time. Every week, StarChefs features 5 QuickMeal recipes from a different celebrity chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.
Rozanne Gold’s Menu for the Week:
Monday: Garlic-Miso Pork Chops
Tuesday: Sun-Dried Tomato Meat Loaf
Wednesday: Chicken with Prosciutto, Rosemary and White Wine (recipe follows)
Thursday: Spinach Fettuccine with Ricotta and Parmesan
Friday: Pistachio-Crusted Salmon
Star Cookbook Author Rozanne Gold has left her mark everywhere in the food world over the past two decades. Along with being an accomplished restaurant consultant, Gold is the award-winning author of the 1-2-3 cookbook series, which have helped home cooks to achieve success in their own kitchens. Her books are collections of easy recipes—including ones focused on desserts, entertaining, and healthy options—which require no more than 3 high quality ingredients and are easy to prepare. Along with her loyal book fan-base, she has reached millions of viewers and readers through her numerous television appearances and her columns in Bon Appetit, The New York Times, and Gourmet.
A subscription to QuickMeals makes a great holiday gift for the food lovers in your life. Or, better yet, treat yourself this holiday. New seasonal recipes are provided each week by top chefs like Mario Batali, Bobby Flay, and Daniel Boulud. A QuickMeals gift subscription is only $54.99 for 12 months with unlimited access to chef recipes or $9.99 for a super-saver 3-month trial subscription. For more information or to subscribe to QuickMeals, go to www.starchefs.com/quickmeals.
Next week’s featured QuickMeals chef is Jim Botsacos, Executive Chef of Molyvos and Abboccato in New York.
Recipe for Chicken with Prosciutto, Rosemary and White Wine
Star Cookbook Author Rozanne Gold
Adapted by StarChefs
After browning the chicken pieces, which takes only 8 minutes, the rest of the dish practically makes itself. This will no doubt become one of your favorite chicken recipes – simple, robust and molto buono.
Yield: 4-6 Servings
4 large split chicken breasts without wings, plus 2 legs with thighs, skin on
2 Tablespoons extra-virgin olive oil
6 large cloves garlic, thinly sliced lengthwise
¼-inch thick slice prosciutto, about 4 ounces, diced in ¼-inch pieces
1 ¼ cups dry white wine
3 Tablespoons chopped fresh rosemary
1 cup imported crushed tomatoes
½ teaspoon salt
Freshly ground black pepper
Large pinch of sugar
Preheat oven to 325°F. Cut chicken breasts in half through the width of each breast. Separate the drumsticks from the thighs. You will have a total of 12 pieces. Heat olive oil in a very large skillet. Add chicken pieces, skin side down and cook over high heat for 8 minutes until golden. (You may need to do this in 2 pans or in 2 batches). Transfer chicken, skin side up, to a shallow ovenproof casserole, large enough to hold the chicken, snugly, in one layer.
Return the skillet to the stove, and add sliced garlic, diced prosciutto, wine and 2 Tablespoons rosemary. Cook over high heat for 3 minutes, stirring constantly. Add crushed tomatoes, ½ teaspoon salt and freshly ground black pepper. Cook 1 minute over high heat and pour over chicken. Bake for 40 minutes.
Using a slotted spoon, transfer chicken and all solids to a platter. (Keep warm in oven). Place casserole on top of the stove. Add sugar and remaining rosemary. Cook the juices over high heat until reduced to 1 cup. Add salt and pepper to taste. Pour sauce over chicken and serve immediately.
Round out the Meal:
With creamy polenta that has some Parmigiano-Reggiano and pepper tossed in and carrots braised with butter, stock and marsala wine.
Use free range, antibiotic- and hormone-free chicken.
Limit garlic and add a bit of honey.
Northern Italian whites—Pinot Grigio, Tocai Friulano, or white Pinot Blanc, for example—often go well with prosciutto; try the Tiefenbrunner Pinot Grigio 2003 from Trentino-Alto-Adige.
StarChefs.com™ is an award-winning online culinary magazine, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs. StarChefs.com™ features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.
StarChefs would like every food lover to know about QuickMeals. If you would like to excerpt or reference QuickMeals in your publication, please feel free.
# # #
For further information about this QuickMeals release and inquiries about no-charge reproduction, contact 2911 Productions, Inc. at 703.549.0585 or email@example.com.