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Chef2Chef Recipe Club - Volume 2 Number 031 - February 11, 2002. Automatic system commands and Instructions: See end of Message ----------------------------------------------------------------------- Good Morning Recipe Club! It's Valentine's Day week. Didn't know it lasted a week did you? Well it does, so guys and gals, don't blow it by waiting until Thursday. Some one else may be ahead of you! Make sure there are flowers and chocolate truffles around all week and pick a recipe from this week's selections for Thursday evening. Author of seven cookbooks, Janeen Sarlin will host our week. Her book "50 Ways to Feed Your Lover" is a must for any cookbook collection. It contains recipes and stories of culinary seduction from the top chefs of the world. There is a wonderful section in the front of the book called "Mastering the Art of Feeding Your Lover" which contains hints, tips and suggested serving techniques for all kinds of romantic treats like caviar, oysters, champagne and chocolate! It's a GREAT GIFT! It's available right here! http://www.amazon.com/exec/obidos/ASIN/0688162134/chef2chef Janeen is a frequent student of famous chefs, fellow professional culinary experts, cooking teachers, and celebrities. As a worldwide traveler, Janeen loves to comb the markets snooping, sampling, and seeking new foods, customs, and techniques from local artisans. Janeen Sarlin, author of seven cookbooks and columnist for The Southampton (NY) Press and The Hamptons magazine, was born and raised on a dairy farm in southern Minnesota. From early childhood, Janeen has eaten healthy grains with seasonal vegetables and fruits harvested from the land. In 1975 Ms Sarlin founded Cooking with Class, Inc., a school now specializing in private lessons, in team building classes, travel teaching in France, and US and catering with the emphasis on fine cuisine. Since 1988, moreover, she has served as private executive chef for M. Shanken Communications, Inc., publishers of Cigar Aficionado, Wine Spectator, and Food Arts Magazines. In that capacity she is called upon to devise daily luncheons based on sodium-free, sugar-free, fat-free menus. Ms Sarlin has appeared on radio and television programs, local and national, including the "Today" show. She also has produced her own show on public radio, "The Seasonal Chef." Today she'll share recipes from Sam Arnold of the "Fort Restaurant" right outside of Denver, one of Chef2Chef's favorite restaurants! To learn more about Janeen visit her web site http://www.sarlincookingwithclass.com or feel free to send her your thoughts or questions to jsarlin@aol.com ----------------------------------------------------------------------- MONDAY These recipes are from San Arnold of "The Fort" restaurant in Denver Colorado. "Sam Arnold a handsome smooth-talking cook and lover from "The Fort" Restaurant in Denver, Colorado met his love in an elevator just before Valentine's Day and lived happily ever-after. She loved these tasty glazed chicken breasts with a sweet and sour sauce." ----------------------------------------------------------------------- MARTHA WASHINGTON'S CHICKEN BREAST Ingredients: 2, 6 to 8-ounce boneless skinless chicken breasts 1 cup chicken broth 1 tablespoon vegetable oil 1 shallot finely minced 1/4-cup Verjus (SUBTLE SUBSTITUTION) half-lemon and half-orange juice. Verjus is available in gourmet groceries 1/4 cup sugar 1 tablespoons cornstarch dissolved in 2 tablespoons cold water 1 tablespoon butter 1/2 teaspoon or more to taste freshly ground black Salt to taste 1/2 red bell pepper sliced, for garnish 3 to 4 cilantro sprigs for garnish To prepare: In a medium saucepan with a lid set over high heat place the chicken breasts and enough chicken broth to cover. Bring to a boil, then remove from heat, cover and set aside until the breasts are perfectly poached, for 12 minutes. Pour off the broth, reserve about 1/2 cup and discard the rest. In a skillet over medium high heat add the oil and sauté the shallot until soft and translucent, 1 to 2 minutes. Add the verjus, sugar, reserved broth and whisk together. Slowly whisk the cornstarch mixture into the sauce to thicken. Simmer, stirring often, until the sauce is reduced to a pleasant, zingy sweet and sour sauce with nice onion base, about 4 to 5 minutes. While the sauce simmers, rub the warm chicken breasts with a dot of butter on both sides, and then sprinkle with pepper. Taste the sauce and season to taste. Return chicken breasts to the sauce and reheat until ready to serve, about 4 minutes. "QUINOA IS A GRAIN WITH A WONDERFUL TEXTURE ALMOST LIKE CAVIAR WITH WITHOUT THE FISH TASTE. IF YOU SKIP THE WASHING STEP, IT HAS A BITTER FLAVOR, SO WASH THE SOAPY DUST OFF BEFORE COOKING. YOU WILL LOVE THE FACT THAT THERE WILL BE SOME PILAF LEFT OVER FOR ANOTHER MEAL, IT'S THAT GOOD." ----------------------------------------------------------------------- RICE PILAF WITH QUINOA AND BARBERRIES Ingredients: 1/2 cup basmati rice, washed 6 times 1 cup water for cooking 4 strands saffron 1/4 cup dried currants 1 tablespoon barberries or dried cranberries (barberries are found in Middle Eastern groceries) 1/2 cup quinoa, washed 2 tablespoons pine nuts, toasted 2 tablespoons finely diced red bell pepper 2 tablespoons finely diced green bell pepper 2 to 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper to taste To prepare pilaf: Wash the rice in cold water, changing the water until it is no longer cloudy and drain well. Either use a rice cooker by placing rice, water, saffron, currants, and barberries in the cooker. Leave the lid on until ready to serve the rice. Or place the washed rice, 1-cup water, saffron, currants, and barberries in a heavy saucepan with a lid. Bring to a boil, uncovered. Cover, turn off the heat and let rice steam for 10 minutes, uncover and fluff with a fork. Set aside. Wash the quinoa in a chinois or fine mesh sieve, pushing your hand back and forth in it as the water pours through. Any remaining soapy dust will wash away, giving the quinoa it's best taste. Place the rinsed quinoa in 2 parts water to 1 part grain with 1/4 teaspoon salt in a heavy saucepan over high heat and cook it only until it is soft and the little ball-shaped grains are swollen, about 10 minutes. DO NOT leave quinoa unattended, when the grains have popped and become flat or over cooked. Empty the rice and quinoa into a large bowl. Using chopsticks or 2 forks, gently toss the pine nuts, diced peppers, and olive oil into the grains.(The heat will soften the peppers.) Season to taste with salt and freshly ground black pepper. ----------------------------------------------------------------------- Shopping Lists: 2, 6 to 8-ounce boneless skinless chicken breasts 1 cup chicken broth Vegetable oil 1 shallot 1/4-cup Verjus (SUBTLE SUBSTITUTION) half-lemon and half-orange juice. Verjus is available in gourmet groceries Sugar Cornstarch Butter Freshly ground black Salt 1/2 red bell pepper sliced 3 to 4 cilantro sprigs for garnish 1/2-cup basmati rice4 strands saffron Dried currants 1 tablespoon barberries or dried cranberries (barberries are found in Middle Eastern groceries) 1/2 cup quinoa Pine nuts Red bell pepper Green bell pepper Extra virgin olive oil Salt and freshly ground black pepper ----------------------------------------------------------------------- Chef2Chef RECIPE CLUB automatic system commands: ----------------------------------------------------------------------- HELP: reply with the subject line: help UNSUBSCRIBE: reply with the subject line: remove club SUBSCRIBE: reply with the subject line: subscribe club ALTERNATIVE: http://chef2chef.net/forms/form-entry.htm ----------------------------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ ----------------------------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. 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