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December 5, 2008 Sign up Forward Archive Advertise Read more at SmartBrief.com       Today's Special  Duck pate is a hearty winter treat A homemade pate served with crusty bread, cornichons and mustard is a wonderful prelude to a big holiday meal or a delicious wintertime supper on its own. While assembling a pate doesn't take long, cooking it is a slow and gentle process. Saveur (12/2008)   Culinary News  This cake is made with sweet potatoes A sweet-potato layer cake is studded with cranberries and walnuts and topped with orange cream-cheese frosting. "It's not an ingredient you normally find in a cake," recipe creator Joanne Langley said of the sweet potatoes. Daily Gazette (Schenectady, N.Y.) (12/3) Quick breads are versatile and easy Tea cakes and quick breads can be toasted for breakfast, sliced thin for sandwiches at lunchtime, or served alongside a hearty soup or stew for dinner. Recipes for zucchini bread, lemon bread and orange nut bread are healthful and easy. East Hampton Star, The (N.Y.) (12/3) Burrata is a cheese that pleases Gioia Cheese, a family-run business near Los Angeles, sells 2,000 pounds of burrata a day. The cheese is mozzarella filled with shreds of mozzarella soaked in cream, and it is so good that stopping after one bite is impossible. The Atlantic Monthly (12/2008) Nibbles that go with sparkling wines Pate, ham and salmon pair well with sparkling wines. Consider a surf-and-turf canape duo, with spreads made from gravlax, ham, mustard, red onion and capers, served on toasts. San Francisco Chronicle (12/5) Mastering the art of corn-bread dressing Two recipes for corn-bread dressing start with a family recipe for skillet corn bread. One adds pork sausage, and the other is fortified with tasso ham and pecans. The Times-Picayune (New Orleans)/Judy Walker blog (12/4)   The Healthy Kitchen  A more healthful version of tortilla soup An adaptation of traditional Mexican tortilla soup uses garlic broth instead of chicken stock and tortilla chips that are not fried. The result is a more healthful version that is still comforting. NYTimes.com (12/4)   Beverage News  Europeans moving from wine to beer Europeans polled about their drinking habits reported a surge in beer consumption among young people and an increase in binge drinking. Also, about one-third of respondents in Western Europe say they never drink alcohol. The Wall Street Journal (tiered subscription model) (12/4)   A Side of Business  New York restaurants stepping back in culinary time More than a dozen restaurants in New York are participating in a program to reintroduce foods that have gone out of favor, including beef hearts, green turtle soup and blood sauces. The Vintage Diner Series starts in January and will feature prix-fixe meals and drinks, prepared and presented in a 19th-century style. Reuters (12/4)   Worlds of Flavor  Kitchen lessons in China While in China, the author gets a lesson in making dumplings, spicy chicken with peanuts and mao pou spicy tofu. The dumplings were more complex than anticipated, while the chicken and tofu were relatively straightforward and took much less time. The Wall Street Journal (tiered subscription model) (12/6)   CIA ProChef Offerings  ProChef Certification -- your success credential Make the industry take notice of your expertise. Move your career forward. Whatever your goals, the CIA's ProChef Certification can help you achieve them. Providing hands-on skill validation and recognition of professional achievement, ProChef gives you the knowledge and credentials to advance your career. Learn more today. Interested to know how ProChef Certification has helped fellow colleagues achieve their personal and professional goals? Read their success stories. Learn more about CIA ProChef -> Overview  |  Programs  |  Conferences  |  Training  |  Solutions Executive Chef The Greenbriar Inn Boulder, Colorado   Food for thought  I don't possess a lot of self-confidence. I'm an actor so I simply act confident every time I hit the stage." --Arsenio Hall, comedian, actor       Subscriber Tools       Print friendly format | Web version | Search past news | Archive | Privacy policy Advertise Associate Publisher, Food Service:  Chris Warne (212) 450-7970 Download Media Kit Job Board:  Celia Rothschild (202) 470-1159   Read more at SmartBrief.com A powerful website for SmartBrief readers including: Industry Home Readers' Choice Search Archive Who's Hiring? Grab our News Widget Get this RSS Feed Publish your Press Release       Recent ProChef SmartBrief Issues: Thursday, December 04, 2008 Wednesday, December 03, 2008 Tuesday, December 02, 2008 Monday, December 01, 2008 Wednesday, November 26, 2008     Lead Editor:  Rebecca Pollack       Mailing Address: SmartBrief, Inc.®, 1100 H ST NW, Suite 1000, Washington, DC 20005     © 1999-2011 SmartBrief, Inc.® Legal Information