|
Chef2Chef Recipe Club - Volume 2 Issue 72 - April 9, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Welcome to today's Recipe Club, -------------------------------------------------- A Note: I do appreciate all your emails about the week of "Herbs and Spices". I am working on it and will have it ready for the week of April 22 - 26. -------------------------------------------------- The Crocus, Tulips and Daffodils are blooming in the yard! My garlic (five different varieties) has shot out of Mother Earth in the last 3 days. The Chives, Strawberries, Rhubarb and perennials are coming to life in the various gardens on our small plot of land. And the trees are budding out! I love this time of year more than any other I think. After being cooped up in the house for months and dealing with the harsh Rocky Mountain winter, I love the feeling of the sun on my body. It's rejuvenating! Every day the earth sends forth-another treasure. And my appetite changes for some reason. Maybe it's because I know that soon I'll be in shorts and T-shirts again and I'd better burn off some of the "Insulation" that I've acquired! Probably Not! But I do notice that my shopping cart has far more produce in it than during the cold of winter. This week's recipes celebrate the coming of spring produce. And I'm even further inspired by the coming season. Enjoy two more recipes from Chef Gwen Kvavli Guilliksen from www.harvestsensations.com At HarvestSensations.com wonderful items, including artichokes, white asparagus, bright green fava beans, rustic cardoons, lacy chervil, fiddle head ferns, morel mushrooms, spring garlic, pea shoots, sweet peas, sweet onions, and ramps are available online for chefs and consumers. It is a time when specialty vegetables reign. Get your pots and pans out-- it's time to do some delicate cooking! -------------------------------------------------- GWEN KVAVLI GULLIKSEN'S recipe collection JICAMA, SWEET GRAPEFRUIT & AVOCADO SALAD In the middle of winter I love to serve this fresh tasting salad because it tastes like sunshine! (SERVES 10) 2 ea. Jicama 6 ea. Sweet Grapefruit 5 ea. Avocado 5 ea. Green Onion 1/4 cupRed Onion, diced 1/4 cupDill, chopped 1/4 cupCilantro leaves 2 tbsp. Orange zest 1 Jalapeno Pepper 1/2 cup Rice wine vinegar 1/4 cupHoney 10 cups Baby Spinach Black Pepper, fresh grated, to garnish Peel jicama and cut into bite size pieces. Section grapefruit and cut each section in half. Peel avocado and cut into bite size pieces. Place with the next 8 ingredients into a large mixing bowl and mix gently. Let sit for five minutes before mixing with spinach. Serve immediately garnished with fresh grated black pepper -------------------------------------------------- SEARED AHI TUNA SNAP PEAS & ORANGE BRAISED ENDIVE (serves 4) Ingredients: 2 Shallots 6 Garlic Cloves 1/4 cup Olive Oil 4 6 oz. Ahi Tuna Steaks 4 cups Snap Peas 1 qt.Water 2 tbsp.Salt 1 tsp. Sesame Oil Salt & Pepper 1 cup White Wine Procedure: Mince shallot and garlic cloves. Slice the sugar snap peas in half on the bias and pull off any strings attached. Heat olive oil on medium in a non-stick pan large enough to hold all four tuna steaks. At the same time, heat 1 qt of water with 2 TBSP of salt until it boils. Sauté the shallots and garlic for three to five minutes until tender. Sear tuna steaks on top of sautéed minced shallot and garlic for four to six minutes per side- four minutes will keep the inside of the tuna steaks raw if desired. While tuna is searing - blanch the snap peas in the salt water for one minute until bright green then shock (plunge) in ice water to retain color. Heat sesame oil on medium in a separate pan and lightly sauté balanced & shocked sugar snap peas. Salt and pepper tuna and snap peas to taste. When tuna is finished, remove from pan and then deglaze the pan with white wine on high - whisk to make the sauce. Serve tuna on a bed of sautéed snap peas, top with wine sauce and a side of orange braised endive ORANGE BRAISED ENDIVE 4 ea. Endive 1 cup Orange Juice 4 tsp. Butter 1 tsp. Salt Procedure: Cut Endive in half lengthwise and line side by side in a non-reactive baking pan. Pour orange juice over the endive. Cut the butter up and place on top of the endive. Sprinkle with salt. Cover the pan with a cheesecloth or top loosely with parchment paper and bake for one hour until soft. Remove from oven and serve with the tuna. For more recipes from Chef Gwen, visit www.harvestsensations.com 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! For all your kitchen needs visit: http://html.chef2chef.net/goto.php?id=17 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- 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. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |