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Chef2Chef Recipe Club - Volume 2 Issue 71 - April 8, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, On a personal note, the wedding went just perfect this weekend, and we are trying to get caught up on our rest now. We were surrounded by our family, new family, partners and best friends. The Bride and Groom performed perfectly as the over 100 guests looked on with tears in their eyes. A Kleenex salesman could have made a small fortune there! ------------------------------------------------- I'm looking forward to this week's recipes from Chef Gwen Kvavli Guilliksen. I've placed her impressive resume just below. Currently she is the Vice President of HarvestSensations.com. Harvest Sensations' strong foundation is built on more than twenty-six years of specialty food experience. The finest specialty produce is picked from the garden and delivered overnight to the kitchens of our nation's finest restaurants. And yes, you the consumer can get these specialty produce and hard to find products online at http://www.harvestsensations.com ------------------------------------------------- Seventeen years ago a long trip to France and Italy touched award winning chef, Gwen Kvavli Gulliksen's life. During this journey she became obsessed with food, wine and art. At that time she was completing a major in creative writing from Indiana University. Upon her return she also completed a major in art history and went on to attain a master's degree in Italian Renaissance and French 19th century art history from the University of Virginia. After graduate school she completed a three-year culinary degree with the American Culinary Federation. Gulliksen was awarded the 2000 IACP Julia Child grant for independent study in France, where she completed research for her upcoming book(s) and future cooking school. 1993 Gulliksen studied with Madeline Kamman at her acclaimed School for American Chefs at Beringer Winery. That same year she also was awarded a private sojourn with word-renowned chef, Jean-Louis Palladin. She immediately went on to become Jean Louis' executive Sous Chef at the Watergate Hotel. Gwen has also studied with Lula Betran in Mexico after winning the national, Like Water for Chocolate, recipe competition. Gulliksen left the east coast for the west coast where she fell in love with the availability and array of exceptional organic produce and farmer's markets, which inspire all of her menus. In California she became the executive chef for the Robert Mondavi Wine and Food Center using her expertise in food and wine pairing. Most recently she was the executive chef for the Getty Center in Los Angeles with three restaurants, full service catering and a staff of 110 sometimes feeding up to 26,000 daily. National food critic Merrill Schindler has described Gwen's food as being; to California cuisine what Picasso is to modern art. Presently, she is the vice president for Pro*Act Specialties procuring specialty foods for forty-four wholesale produce companies nationwide. Here she designed and manages their seasonal web site, HARVEST SENSATIONS.COM. Gulliksen is a past member of the board of directors for Women Chefs and Restaurateurs and is actively involved in many national culinary associations including; IACP, Chaine de Rotisseure, and The James Beard Foundation to name a few. She continues to guest chef, teach, lecture and consults on food and wine internationally. As a food writer her works can be seen in, The Los Angeles Times, Fine Cooking, Food Management, Restaurant Forum, Brides, Wine & Spirits, Albemarle & and Virginia magazines. ------------------------------------------------- This first recipe will feed 10 people. I left it as is because it looks like a very easy recipe to divide and you just might want to make the full recipes so you'll have some for leftovers. ------------------------------------------------- GWEN KVAVLI GULLIKSEN'S recipe collection ARTICHOKES & FINGERLING POTATO RAGOUT This is a delicious compliment to fish, fowl and pork - serves 10 Artichokes x 10 ea. Fingerling Potatoes x 50 ea. Garlic Cloves, peeled x 10 ea. Lemon Juice x 3 TBS Olive Oil x ½ cup Rosemary x 1 TBS, chopped Thyme x 1 TBS, chopped Parsley x ¼ cup chopped Feta Cheese Crumbled 1/2cup Salt to taste Fresh Pepper to taste Clean the artichokes, if really small just cut in half, if large, clean until you reach the heart then quarter. Cut the fingerling potatoes into large bite size pieces. Combine the artichoke, potato, garlic clove, lemon juice, olive oil, rosemary and thyme. Roast at 350 degrees for approximately 45 minutes or until the potatoes are soft. After roasting, add fresh parsley, Feta cheese and salt & pepper to taste. Serve warm or at room temperature. ------------------------------------------------- At HarvestSensations.com just hit the Market Basket link and click the down arrow on the Search box to find the many categories of goodies including Dried and Fresh Mushrooms, Specialty Lettuces, Fresh Herbs, Fruits, Edible Flowers, Gourmet Dry Goods and even Chocolate! http://www.harvestsensations.com ------------------------------------------------- ROASTED QUAIL WITH BLOOD ORANGE SAUCE (Serves 4) QUAIL x 8ea OLIVE OIL x ½ cup SHALLOTS x 6 ea., minced GARLIC x 6 cloves, minced THYME x 3 TBS, fresh chopped ROSEMARY x 3 TBS, fresh chopped SALT x 1 tsp. PEPPER x 1 tsp. BLOOD ORANGE x 6 ea., juiced (equals 2 cups) WHITE WINE x 1 cup BUTTER x 4 TBS, chopped into small pieces Marinate the quail in the olive oil, shallots, garlic, thyme, rosemary, salt and pepper for at least two hours before cooking. You can marinate the quail in the same pan that you will cook them in. Preheat oven to 350 degrees. Roast quail with the marinade for 1 hour until golden brown. While quail is roasting, combine blood orange juice and white wine in a saucepan and simmer the mixture until it has reduced to about half. You should be left with approximately 2 cups. When the quail are ready, take them out of the oven to rest for five minutes, meanwhile, whisk the butter into the reduced blood orange juice on low until the butter is completely incorporated into the sauce. *Be careful not to whisk the butter into the juice on too high of a heat or the sauce will break. Serve two quail per person with equal portions of sauce. Garnish with rosemary if desired, serve immediately. -------------------------------------------------- Shopping Lists: 10 Artichokes 50 Fingerling Potatoes Garlic Cloves, peeled Lemon Juice Olive Oil Rosemary Thyme Parsley Feta Cheese Crumbled Salt Fresh Pepper 8 Quail Olive Oil Shallots Garlic Thyme Rosemary Salt Pepper 6 Blood Oranges White Wine Butter All Recipes from Chef Gwen are protected under copyright. -------------------------------------------------- We have a new sponsor at Chef2Chef.Net called Kitchens-Today.com and I thought you should know about them. They have over 30,000 kitchen-related items available by Brand, Category, Price Range and even a clearance room. You can also use their fantastic Wedding Registry or register to WIN a free Honeymoon! 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