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Chef2Chef Recipe Club - Volume 2 Issue 76 - April 15, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Cheer Up! I know it's "Tax Day" but you still have to eat right, right? Before I go any further I'd like to apologize. Last Friday I missed the last few lines of the Rhubarb Gallette directions. Just the cooking instructions! Yikes! I've been answering emails all weekend about that so here are the last few lines of the recipe: -------------------------------------------------- "around the filling. Make sure that there are no cracks in the seams. Sprinkle 1 TBSP of sugar on top of the dough before baking at 350 degrees for 45 minutes or until golden brown. Cool to room temperature and serve." -------------------------------------------------- Big News: This was sent into my mailbox last Friday and I thought it was cute so I'll share it with you: PLANT CITY, FL (AP) - Some Wal-Mart customers soon will be able to sample a new discount item --Wal-Mart's own brand of wine. The world's largest retail chain is teaming up with E&J Gallo Winery of Modesto, Calif., to produce the spirits at an affordable price; in the $6-8 range. While wine connoisseurs may not be inclined to throw a bottle of Wal-Mart brand wine into their shopping carts, there is a market for cheap wine, said Kathy Micken, professor of marketing at Roger Williams University in Bristol, R.I., "There is wine in a box that people are willing to buy," she said. "The right name is important" The top 15 suggested names for Wal-Mart Wine: 15. Box O' Grapes 14. Chateau Traileur Doublewide 13. White Trashfindel 12. Big Red Gulp 11. Grape Expectations 10. Domaine Wal-Mart "Merde du Pays" 9. NASCARbernet 8. Chef Boyardeaux 7. Peanut Noir 6. Blue Light Special Nun 5. Chateau des Moines 4. Martha Stewart's Sour Grapes 3. I Can't Believe It's Not Vinegar! 2. World Championship Wriesling And the number 1 name for Wal-Mart Wine... 1. Nasti Spumante -------------------------------------------------- Please welcome back Chef June Jacobs, CCP and her recipes this week. For those of you who are new, let me introduce you. Chef June Jacobs, CCP (Certified Culinary Professional) embarked on her culinary career in Chicago, Illinois, where as Sous Chef of The Chicago Caterers she began an apprenticeship with Chef Judith Dunbar Hines (then the Executive Chef) that spanned 2-1/2 years, and established Chef June as both a caterer and a culinary educator of note. Chef June took her knives and stockpots to the East Coast where Feastivals became a well-known byword for the best in sophisticated entertainment in both Boston and New York. Soon a fixture on the faculty at the Boston Center for Adult Education she taught myriad courses, from Provençal cooking and Jewish Holiday fare to Pizza, Chocolate, Chicken, Creole cuisine and Fondue from 1985 - 95. Now a familiar face in the New York culinary community, Chef June is Corresponding Secretary of the New York Association of Cooking Teachers and an active member of the International Association of Culinary Professionals (IACP). These days the chef concentrates on consulting for food and wine related products and restaurants, teaching cooking classes around the country, and leading food-and-wine focused tours to France and the world. Her first cookbook, Feastivals Cooks at Home, was released April 18, 2001. -------------------------------------------------- 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.. Chicken Ajíllo, El Charro (Chicken with Garlic and White Wine) This dish is SO delicious - and it's easy enough to make for an everyday dinner. It's one of the house specials at my favorite New York restaurant, "El Charro." My friend Manuel Vidal, the owner of El Charro, not only gave me this recipe, we made it together at El Charro one blustery Saturday. You can enjoy it with your friends at home, too! Makes 6 1st course servings (2-3 main course) 1 3 to 3 1/2 pound chicken cut into 16 pieces 3 tablespoons extra-virgin olive oil 2 heads garlic (Use all the cloves, peeled but whole) 1 cup dry white wine Sea salt and freshly ground black pepper to taste Rinse the chicken in cold running water and thoroughly dry it with paper towels. Using a meat cleaver or poultry shears, cut the chicken into 16 pieces. Make a mixture of sea or kosher salt and freshly ground black pepper in a small bowl. Sprinkle this mixture generously over the chicken pieces. Warm a large sauté pan over medium-high heat and put in the olive oil. When the oil is hot but not smoking, add the chicken pieces and brown well on all sides. (You want to make sure the oil is hot enough that the chicken pieces will make a sizzling sound as you put them into the pan. This ensures that the chicken will sear immediately and the juices will stay inside!) After you have turned over all the chicken to brown on the other side, add the garlic and turn the temperature down low to let it sauté for a few minutes. Make sure the garlic does not get brown at all. Add the wine. Bring the mixture to the boil. Reduce the heat -- to medium, not too low -- and let simmer until the wine has almost evaporated, and has made a caramel-like sauce in the pan. Serve with Saffron Rice or homemade Potato Chips. Wine Tip: A Spanish Rioja or American Zinfandel (red) complements this dish wonderfully. -------------------------------------------------- Green Beans and Tomatoes, Greek Style A pile of crisp, fresh green beans on display at the Farmers' Market always makes me think of this delicious way to fix them. Makes 8 servings 2 pounds fresh green beans, trimmed and blanched 2 large onions, coarsely chopped 2 tablespoons olive oil 1/3 cup vegetable oil 1 clove garlic, chopped 4 large tomatoes, peeled and cut up, or 1 16-ounce can tomatoes 1 teaspoon Worcestershire Sauce 4 ounces water Sea salt and freshly ground pepper to taste Blanch green beans. Refresh immediately in ice water to stop the cooking. Sauté onions in oil. When they are about half done, add the garlic. When onions are completely translucent, add tomatoes, water, Worcestershire sauce and salt and pepper. Cook for about 10 minutes. Add the green beans and cook for about 15 minutes more. Teacher's Tip: This dish is also very good prepared a day ahead and served at room temperature. -------------------------------------------------- Pantry Extra-virgin olive oil Sea salts and freshly ground black pepper to taste Vegetable oil Worcestershire Sauce Shopping List 1 3 to 3 1/2 pound chicken 3 heads garlic 1 cup dry white wine 2 pounds fresh green beans, trimmed and blanched 2 large onions, coarsely chopped 4 large tomatoes or 1 16-ounce can tomatoes (depends upon the season) -------------------------------------------------- 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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