Quarterly Newsletter Published by Michael's Cookies, Inc.
Issue No. 9
September 2001
Spotlight On The Stars
Deborah MacDonald Schneider
Executive Chef
How does one go from
being an Executive Editor in
Canada to an Executive
Chef in California? By completing
Cordon Bleu training
with Beverly Burge in
Toronto in 1981 then traveling
extensively throughout
Europe, North Africa and Greece.
Upon arriving in San Diego in 1983 Deborah
worked for the Dobsons organization for 12 years.
Under her direction from 1991 - 1996 the well
known Dobsons Restaurant gained national attention
with awards from Epicurean and the Zagat
guide. Additionally Deborah developed the concept,
menu and original recipes for La Gran Tapa,
one of the citys most highly regarded and unique
restaurants where she was the Executive Chef for 4
years. Her next position took her to the historic
U.S. Grant Hotel. Here she was the first female
Chef de Cuisine of the Grant Grill, one of the citys
coziest and most gracious dining rooms, which has
been a bastion of fine dining since 1910. Currently
the Executive Chef of the Hilton La Jolla Torrey
Pines, one of San Diegos premier hotels, her specialties
include classic French cuisine, Mediterranean
foods and California-style grill cuisine as well as
baking and patisserie.
In her spare time Deborah works as a chef-consultant
to the local restaurant industry and writes
recipes and articles for both local and national publications
and is currently working on a cookbook.
She resides with her family in a restored 1910 farmhouse
by the beach in San Diego.
Recipe Round-Up
Ginger Scones
The use of ginger, containing antioxidant
properties that reportedly can help arthritis
and nausea and aid in circulation, is on the
rise as more consumers become aware of
the benefits of healthful foods. Herefs a
easy way for you to serve your customers
the type of food they are looking for.
- 1 lb. 4 oz all-purpose flour
- 1 oz baking soda
- 4 1.2 oz sugar
- 8 1.2 oz butter
- 16 1.2 oz eggs
- 16 oz heavy cream
- 20 1.2 oz crystallized ginger
- ginger pulp
- water
Combine the flour, baking soda and sugar in
a bowl. Cut the butter into the dry mix to
resemble coarse meal. Add the eggs, cream
and crystallized ginger. Combine all ingredients
to form a dough but do not overwork.
Gently press out the dough into about 1.2"
thickness, cut it into triangles or your
desired shape and place onto a baking sheet.
Make a glaze by combining the pulp and
water. Brush onto the tops of scones before
baking. Bake in a preheated 450 degree
oven for 10 - 15 minutes, or until done.
As ginger looses moisture over time, buy fresh
ginger that has the look of a "heavy hand"
( gingerfs appearance resembles a hand
with numerous fingers ) with the skin having
a nice sheen and the fingers appearing
plump.
Click here to download PDF with more information.
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