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Chef2Chef Recipe Club - Volume 2 Issue 75 - April 12, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Our thanks go out to Chef Gwen Kvavli Guilliksen from www.HarvestSensations.com for her recipes using fresh spring produce. I hope that you got some fun ideas from her recipes this week. -------------------------------------------------- Next week Chef June Jacobs, CCP will be back to host another week of her great recipes. Here is what she says about the recipes for next week. We're all looking for easy dishes to prepare for everyday dinners, but we want them to taste and look as good as "company dinner." These recipes are presented with that idea in mind. Easy and delicious, made with (mostly) ingredients you'll already have on hand, even your mother-in-law wouldn't be able to find fault with dinner if she "happened" to drop in.. I won't spoil it by listing her recipes here, but I will tell you that she is finally going to share her famous Mussel Soup recipe with us. -------------------------------------------------- I saw an alarming story on TV the other night. It stated that we could expect a bumper crop of asparagus this year. Farmers had such good crops that they were actually plowing them under to keep the price up! What's up with that? The days of.79 a pound asparagus is apparently over! Oh well, here's a tip. Tip of the Day: Storing Fresh Asparagus. There are many schools of thought on this one, but here's what we suggest. Remove the elastic bands immediately, they shorten the life of produce. Trim off the end of the stalks by an inch or so and stand them up in a small pot. Add warm water to the pan to cover the stalks by and inch or two and leave them that way for 30-45 minutes. Drain, add cold water, cover loosely with plastic wrap and chill. This will keep them as fresh as possible for a number of days. If you haven't used all of it in that period of time, change the water in the pan. -------------------------------------------------- GWEN KVAVLI GULLIKSEN'S recipe collection WARM SPRING GREEN'S SALAD SERVES 8 1/2 lb. Frisee, blanched 1/2 lb. Baby Mizuna 1/2 lb. Baby red Mustard greens 3 heads Red Endive Leaves 1/4 cup Dill sprigs 1/4 cup Italian Parsely leaves 1/4 cup Green Onion, chopped 1/2 cup Olive Oil 1/4 cup Balsamic Vinegar 2 tbsp. Mustard 2 tbsp. Honey 1/4 cup Bacon Bits 2 Hard Boiled Egg, chopped Salt & Pepper, to taste Tear Frisee into bite size pieces and add to mizuna, mustard greens & endive, dill, parsley & green onion. Heat olive oil in a large skillet and toss greens for just one minute - they will be half wilted. In large bowl whisk together balsamic vinegar, mustard, honey, bacon bits & hard-boiled egg then toss in wilted greens and coat well with dressing. Salt and pepper to taste, serve immediately. -------------------------------------------------- GWEN KVAVLI GULLIKSEN'S SPRING HERB PESTO CAPPELINI WITH SPRING ONIONS (serves 8) 1 stalk Spring Garlic 8 ea. Spring Onions 1/2 cup Extra Virgin Olive Oil 1/4 cup Tarragon Leaves 1/4 cup Mint Leaves 1/4 cup Dill 1/2 cup Chives 1 cup Chervil 1/2 cup Parmesan Regianno 1 tsp. Salt 1 tbsp. Pepper 1 lb. Cappelini, dry While pasta is cooking, chop spring garlic finely and sauté in 1 TBSP of olive oil until soft, approximately five minutes - reserve. Cut the spring onions in half lengthwise and roast at 350 degrees on a lightly oiled sheet pan until soft - approximately 12 minutes. While onions are roasting prepare pesto by combining; the sautéed spring garlic, the remainder of the olive oil, tarragon leaves, mint leaves, dill, chives, chervil, Parmesan Regianno, salt and pepper in a food processor - pulse until paste is smooth. When pesto is finished, reserve and cook cappelini to order. Toss pesto with cooked warm cappelini, garnish with roasted spring onions, fresh herbs and cracked black pepper -------------------------------------------------- RHUBARB GALETTE (Serves eight) FOR THE GALLETE CRUST 1/2 lb. Butter, cold & chopped 1/2 cup Sugar 1 Egg 2 3/4 cup Flour 1 tbsp. Ice Water FOR THE FILLING 3 cups Rhubarb, chopped 1/4" thick 1 1/2cup Sugar 1 Lemon, zested 1 tbsp. Corn Starch 1 Egg Yolk 1 tbsp. Sugar for finished tart In a food processor, add all the crust ingredients and mix until the dough starts to fold down from the sides of the bowl - approx. 2 minutes. Pour the galette dough out onto a lightly floured board and knead for a few seconds into two even squares. Cover the squares with plastic wrap. Refrigerate one and freeze the other - one will be extra. While the galette dough is chilling in the refrigerator prepare the filling. In a mixing bowl, combine the chopped rhubarb 3/4 cup of sugar, lemon zest, cornstarch and egg yolk. On a lightly floured surface roll out the refrigerated galette dough into a round approx. 14" round. Place the dough onto an oiled cookie sheet. I usually use spray oil for this. When the dough is situated on the treated cookie sheet, pour the rhubarb filling in the center and gently pull up approx. 3-4" sides -------------------------------------------------- Shopping Lists: 1/2 lb. Frisee 1/2 lb. Baby Mizuna 1/2 lb. Baby red Mustard greens 3 heads Red Endive Leaves 1/4 cup Dill sprigs 1/4 cup Italian Parsley leaves 1/4 cup Green Onion Olive Oil Balsamic Vinegar Mustard Honey Bacon Bits 2 Hard Boiled Egg Salt & Pepper 1 stalk Spring Garlic 8 ea. Spring Onions Extra Virgin Olive Oil Tarragon Leaves Mint Leaves Dill Chives Chervil Parmesan Regianno Salt Pepper 1 lb. Cappelini, dry Butter Sugar 1 Egg Flour 3 cups Rhubarb Sugar 1 Lemon Corn Starch 1 Egg Yolk Sugar -------------------------------------------------- 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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