Maister Videos

Recipe: French onion soup serves 4 1 1/2 pounds of onions - thinly sliced3 tablespoons of unsalted butter 3 tablespoons of olive oil 1/2 teaspoon of sugar 6 cups of beef stock (or vegetable stock)4 tablespoons of brandy 1/2 teaspoon of dijon mustard 1 teaspoon of salt 1/2 teaspoon of black pepper 1 French bread 12 slices of Swiss cheese In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.When onions have turned soft and golden brown, gradually stir in beef stock. Bring to a boil; lower heat and simmer gently, covered, for 1 hour. Toast rounds of French bread.When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.Place ovenproof soup bowls or crocks on a baking sheet with sides. Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).Lay 1-3 thin slices of Swiss cheese on top of the bread.Under broiler, melt cheese until golden brown and bubbly. Serve immediately.Adapted from: The Robert Carrier Cookery Course (1974)

English Muffin Pizzas are a great snack or a meal, and they're perfect for a party. They take no time to prepare and they cook up in just 10 minutes.

You will find this recipe and many more on www.cookshow.com The corresponding ingredients and execution are available in a printable format. www.cookshow.com, the 1st website of 100% video cooking recipes, offering tips, bloopers, chefs' interviews, contests and a selection of new and amazing products around cooking, and it is all for free !Author: cookshow-intl Tags: cookshow recipe cooking recipes christmas cookie food desert kathy maister Posted: 03 April 2008 Rating: 0.0 Votes: 0

The Cranky Middle Manager #127 (MP3 11.6MB 25:29Min) To Listen In Your Browser, Double Click the Icon Below To Download For Later, Right Click Here Hey everyone. The big CMM Webinar was such a success we re going to do it again. We re going to have the same topic at a different time so more of you can join us. Topic: Managing Remote Employees- Using Webmeetings to Keep Them Engaged Date: January 29th 9PM (US) January 30th 2PM (Melbourne Australia) What you need: Just headphones or speakers you can use your microphone to ask questions or participate via chat. We ll be using Dimdim . How to Enroll: Drop me an email and say you want to join the fun. This is a co-production of The Cranky Middle Manager and www.greatwebmeetings.com Show Notes 0:00 Welcome David Maister back to the show. Today we re going to dedicate the program to Captain James Lancaster- curer of scurvy, but you d never know it because he didn t have the connections. Building a network is one of those obvious things we need to do and often don t. Which is kind of the point. 3:24 The quote of the week is from Kahlil Gibran- what exactly is the obvious???? 4:45 Welcome back David Maister. He was with us back in Episode 41 and now he s back with his new book Strategy and the Fat Smoker. What the heck is THAT all about? Well some things are obvious but hard .. that s pretty much the theme today kids. 9:30 What are some of the things that are obvious but not easy ? Self discipline doesn t work real well without coaching and support. (Yeah, how s YOUR new year s diet doing?) How good a coach are you? David tells a story about his own experience . lessons hard learned. Makes me feel better. 14:15 We take really well-trained smart people and put them in positions where they re not so smart. It s often not the smartest people that get on best. What wins in business is interpersonal skills, enthusiasm, energy . technical skill doesn t make the list. 17:39 One of the obvious things that I don t do well is socializing with clients but I know it s gotta be done. David tells me to get over it . 21:25 He has a chapter called, Most Training is Useless . sad but true. Training is the last thing you do, not the first. David s resources: The No Asshole Rule- Bob Sutton Made to Stick- Chip and Dan Heath That s it for this episode gang, don t forget to vote for us on Podcast Alley or iTunes so the rest of the world can find us. Don t let the weasels get you down.

Remarkably Mark #107: Podcamp Boston 2 - David Maister Audio from Podcamp Boston 2. David Maister gave a talk about his career as a managament consultant, with advice on how to market and to be the solution for your consulting clients, and NOT make it about YOU! Starting a new website? use these codes for discounts at GoDaddy.com : palate1 for 10% off any order palate2 for $5 off any order of $30 or more palate3 to get a .COM domain name for just $6.95 a year Theme Music: Viva Remarkably Mark! by John Ong. www.onglinepodcast.com Voice Mail line: 1-646-797-3196 skype: remarkablepalate remarkablepalate@gmail.com remarkablymark.blogspot.com Remarkably Mark , podcast , Podcamp Boston 2 , Podcamp , David Maister , pcb2 , Chef Mark

When you serve this Tex-Mex 7 layer dip at a party, you're pretty much guaranteed there'll be no leftovers.

When you serve this Tex-Mex 7 layer dip at a party, you're pretty much guaranteed there'll be no leftovers.

It may seem daunting, but with this simple recipe, you CAN roast a chicken!

There are many ways to deal with frozen ground beef. This video guide on thawing ground beef will get you fast on track!

Recipe: Sweet and Sour Meatballs serves 10 1/2 cup of minced onions 1 pound of ground veal 1 pound of ground pork 1 cup of seasoned, dry bread crumbs 2 eggs 2 teaspoons of salt 2 tablespoons of butter 2 tablespoons of olive oil SAUCE2 Tablespoons of butter, meltedOne 10-12 ounce jar of apricot jam1/2 cup of barbeque saucePreheat Oven to 350.Mix together the veal, pork, bread crumbs, eggs, minced onion, and salt.Form into 1 inch balls.Melt butter and oil in a fry pan and brown meatballs.In a large bowl, mix together melted butter, apricot jam and barbeque sauce. Add the browned meatballs and gently coat the meatballs with the sauce.Pour the meatballs and sauce into a large, flat, baking dish and bake for 30 minutes or until bubbly.Makes 5-6 dozen Meatballs.

Recipe: Vegetable and dip platter serves 4 1 red, green, and or yellow pepper 1 pint of grape tomatoes 4 round pita bread 3 carrots 3 small pickling cucumbers 2 stalks of celery 1 pint of hummus Wash all the vegetables. Peel carrots and cut into 2 inch strips. Trim the ends and then cut the celery into 2 inch strips. Cut cucumber into 2 inch strips. Cut peppers in half and remove the stem and seeds, then cut into strips. Cut pita bread into triangles Arrange all the vegetable and the pita bread on a decorative platter. Serve with hummus or your favorite dip.

Recipe: Lasagna serves 8 2 extra-large eggs (lightly beaten)15 ounces of ricotta cheese 10 ounces of frozen spinach - defrost and squeeze dry 3/4 cup of grated parmesan cheese - divided1 teaspoon of salt 1/3 teaspoon of ground pepper 1 teaspoon of oregano 26 ounces of spaghetti sauce 10 sheets of no-boil lasagna noodles 1 pound of shredded mozzarella cheese - divided Preheat the oven to 400 degrees F.Ricotta Mixture:In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:Layer one 3/4 cup of the Sauce 3 Sheets of pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer two 3 sheets of Pasta 3/4 cup of the Sauce 1/2 of Ricotta Mixture 1 and 1/3 cups of the MozzarellaLayer three 4 Sheets of pasta 3/4 cup of the Sauce 1 and 1/3 cups of the Mozzarella 1/4 cup Parmesan CheeseBake for 30 minutes, until the sauce is bubbling.Let sit for 10-15 minutes before cutting.