| Chef2Chef Recipe Club - Volume 1 Number 025 - October 19, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. -------------------------------------------------------------------------- Thank Goodness It's Friday! I hope you've enjoyed Chef Kelly's recipes this week, I sure have. If you have a chance to visit his website, http://www.evansstreetstation.com make sure to check out the "Some of The Dishes" page. Very nice! We'd like to thank Kelly for his contribution this week and invite him back in the future. Enjoy your weekend. Bon Appetit -------------------------------------------------------------------------- Butternut Squash Bisque With Bourbon Maple Syrup For the Soup 3lb. Butternut squash, peeled and diced 1 large onion, sliced 3 cloves garlic, chopped 1 qt heavy cream ½ cup brown sugar ¼ pound butter 1 qt milk 1tsp. Ground nutmeg 2 tsp. Dry mustard 1Tb. Ground cinnamon salt and pepper 1. In a heavy bottom pot melt the butter and add the onion and the garlic; cook over med-low heat till just softened and translucent. 2. Add the brown sugar and simmer till melted in 3. Add Butternut Squash, nutmeg, mustard, cinnamon milk and cream and simmer till the Squash is cooked through 4. Put soup in the blender (carefully) and puree. 5. Strain through a china cap and season to taste with salt and pepper. For the Bourbon Maple Syrup 1 cup Bourbon 3 ice cubes…Ooops wrong recipe! ½ cup brown sugar ½ cup Maple Syrup 1. In a small pot add brown sugar and bourbon and reduce( watch out for spontaneous combustion) till thickened and foamy. 2. Add Maple Syrup and simmer 3 more minutes Let cool to room temp before using Spinach Salad with Warm Bacon-Mustard and Honey Vinaigrette Serves 4 For the Bacon-Mustard Honey Vinaigrette 6 slices good bacon ½ cup honey ½ cup yellow mustard 1. Slice bacon into thin strips and add to a small pot on med heat with 1 Tb. Water 2. Cook until water has evaporated and bacon strips are crispy 3. With a slotted spoon, remove bacon and reserve 4. In the pot with the bacon grease add the honey and the mustard and whisk together to incorporate 5. Hold warm For the Salad 2 lbs fresh spinach, stemmed and washed 4 hard boiled eggs, chopped 1. In a big bowl add the spinach and toss the eggs in 2. Add the warm vinaigrette and stir to coat all the leaves Sprinkle the crisp bacon on top and serve with Cracked black pepper Seared Salmon with White Cheddar Mac and Cheese and Tomato-Fennel Beurre Serves 4 For the Mac and Cheese 2 cups fresh macaroni, cooked 2 pints heavy cream 4 oz Parmesan cheese, grated 6 oz smoked white cheddar cheese, grated Salt and pepper, to taste 1. Reduce cream by half in a shallow pot. 2. Add cooked macaroni and bring to a boil. 3. Add cheeses stir vigorously until melted and remove from heat 4. Do not boil the cheese. 5. Season with salt and pepper then let set 3 minutes before serving. For the Tomato Fennel Beurre 2 Tomatoes, or reserved tomato juice and seeds ½ head of fennel or reserved stalks and leaves, chopped (Save some of the Green Leaves for Garnish) ½ cup white wine 1 lb. butter, chopped into small cube, cold 2 Tbsp. vinegar Fennel seed optional Salt and pepper 1. In a small pot add the tomato, fennel wine and vinegar and reduce to almost dry and pretty thick. 2. Add the butter in stages on low heat whisking gently to emulsify 3. Strain, season with salt and pepper and hold just above room temp For the Salmon 4 ea. 6-8 oz Salmon fillets 4 oz vegetable oil Salt and pepper 1. Season the fish liberally with salt and pepper 2. In a deep-sided pan add the oil and bring it to the smoke point. This seems like a lot of oil, but it is necessary to get a good crust on the fish 3. Add the salmon to the pan and sear about 3 minutes per side or longer for more cooked fish. For the Plate Place a nice mound of Macaroni and cheese in the center of the plate. Place the beautifully seared salmon right on top and ladle the sauce around. Garnish with the reserved leaves from the fennel and serve Shopping List 1 onion Fresh Garlic 1 Qt. Heavy Cream Brown Sugar Butter 1 Qt. Milk Maple Syrup 1 jar honey 1 small yellow mustard 4 eggs 2 lbs fresh spinach 1 box elbow macaroni 2 pints Heavy Cream Parmesan Cheese 1 small block smoked white cheddar cheese 2 Tomatoes 1/2 head Fennel White Wine 1 bottle vinegar Fennel Seed (Optional) 3 lb butternut squash 1 bottle of your favorite bourbon ----------------------------------------------------------------------- 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 ----------------------------------------------------------------------- ----------------------------------------------------------------------- |