| Chef2Chef Recipe Club - Volume 1 Number 021 - October 15, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Good Morning Gang. I'd like you to meet Chef Kelly Johnson, Chef / Owner of the Evans Street Station in Tecumseh, WI, a restored Fire Station turned restaurant. Diners can watch Chef Kelly prepare their meal as they look into his state-of-the-art exhibition kitchen. Global cuisine fused with local ingredients and crisp, clean cooking techniques delight the palates of his guests. Visit his website: http://www.evansstreetstation.com Chef Kelly has prepared some exquisite dishes for you this week using common foods like Pasta, Chicken Tuna, Pork Loin and Salmon with a "Simple Autumn Elegance" theme. Many of the ingredients are dual purpose so you won't have a fridge full of leftovers at the end of the week. Enjoy his first of five delicious meals Bon Appetit, Chef David Nelson ----------------------------------------------------------------------- Wild Mushroom Fettuccine with Parmesan, Rosemary and Bacon Serves 4 4 Strips of Good Bacon 5 Sprigs fresh Rosemary 6 oz Good grated Parmesan Cheese 1 Qt. Heavy Whipping Cream 2 cups Assorted Mushrooms like Portabella, shitake, crimini, oyster or whatever you prefer, washed and sliced 3 oz butter 1 oz fresh chopped garlic 2 lb cooked fettuccine noodles 1. Cut the bacon into thin strips and add to a large pot with about 2 Tbs. water. 2. After the water has evaporated continue cooking on low-med heat till the bacon crisps and the grease get foamy 3. With a slotted spoon, remove the bacon and reserve on a plate with a paper towel 4. Add the butter, garlic and the mushrooms to the pot with the bacon drippings and stir occasionally cooking about 4-6 minutes or till the mushrooms look too good not to eat. 5. Add the Cream and simmer for about 5-6 minutes on high heat to reduce until thickened. 6. While the cream is reducing, strip the leaves from 1 sprig of rosemary and chop it up very fine. 7. Drop the cooked fettuccine noodles in the cream mix, add the chopped rosemary and season with salt and pepper. 8. Divide among 4 bowls, Sprinkle a copious amount of parmesan cheese on and garnish with the remaining rosemary sprigs and the crispy bacon Strips Grocery List Good smoked bacon 1 pkg. Fresh rosemary 6 oz. good parmesean cheese 1 qt. Heavy cream 2 cups Assorted mushrooms butter Fresh garlic 2 lb fresh fettuccine noodles ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. Encourage your family and friends to subscribe! http://chef2chef.net/news/subscribe.htm Discussion Forum: http://forums.chef2chef.net Unsubscribe requests honored instantly http://chef2chef.net/news/subscribe.htm ----------------------------------------------------------------------- |