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Chef2Chef Recipe Club - Volume 2 Issue 77 - April 16, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Today's Kitchen Tip is for "Cleaning and Storing Fresh Herbs" from your garden or the store. I'm already bringing in chives from my herb garden, so that is what made me think of this. As soon as you get your fresh herbs from the garden or from a supplier, tie them in bunches at the stems. Plunge them upside down, holding by the tied stem, into cool water two or three times to remove dirt and silt. Shake them gently and pat them dry with a paper towel. Place them, stem down into a narrow container that will hold them upright. Add cool water to cover the stems by an inch and a half and wrap with plastic wrap or a plastic bag. Chill at once. Cleaned and stored this way in a cold (34-36 degree) cooler, they should remain flavorful and crisp for at least a week. -------------------------------------------------- In one of Chef June Jacobs recipes today, she calls for Cremini or Crimini Mushrooms. They are also sometimes called Brown Italian Mushrooms. A Cremini Mushroom looks very similar to the white button mushrooms at the store, except that they have a brown color and are more flavorful. Large Cremini Mushrooms are called Portobello Mushrooms and are usually the size of a hamburger bun. They have even more flavor when they get this big and have an almost "Meaty: texture. Perfect for grilling. Cremini tips: Substitute for, or use in combination with, any recipe calling for White mushrooms. Hearty, full-bodied taste makes an excellent addition to beef, wild game and vegetable dishes. -------------------------------------------------- Mjeddrah I don't remember where I got this recipe, but I've been making it since my "vegetarian" days. Lentils and rice together form a complete protein, so you don't need meat. This dish is extremely economical, and completely delicious! If you can find the French green lentils, they're my favorites, but the Italian ones from Umbria are also divine. Makes 4 generous servings 1 1/2 cups lentils, rinsed 1 quart water 3 tablespoons vegetable oil 2 large onions, coarsely chopped 1/2 pound Cremini or button mushrooms, sliced 3/4 cup brown rice 2 large bay leaves 1/2 cup dry Sherry 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon crushed dry basil 1 teaspoon sea salt Bring lentils and water to a boil in large saucepan; reduce heat, cover and simmer for 25 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet; add onions, mushrooms and bay leaves. Sauté until onions are translucent. Heat the remaining oil in a deep-sided sauté pan and add rice. Sauté 3 minutes to toast the rice and coat it with the oil. Stir onions and rice into lentils. Add Sherry and seasonings. Cover tightly. Simmer one hour, or until lentils and rice are tender. [Up to 3 cups more of liquid (wine and/or water) may be needed to cook rice properly. Don't hesitate to add liquid if mixture becomes too dry.] Stir occasionally. Wine Tip: You can go either red or white on this one, depends on your mood and what's on hand! A crisp Sauvignon Blanc (like Babich from New Zealand) or a Brouilly from Beaujolais have both been enjoyed frequently with this dinner. -------------------------------------------------- Salad Provençale While the lentils are cooking, make this colorful and yummy salad to go with it! Makes 4 servings 1 tablespoon imported Dijon mustard 1 tablespoon red wine vinegar Sea salt 1/2 cup extra-virgin olive oil 2 large eggs (room temp) 3 tablespoons extra-virgin olive oil 2 cups bread cubes cut into 1/2-inch cubes 8 cups mixed salad greens, rinsed & torn into pieces 2 ripe tomatoes, cored & diced (or choose sweet grape tomatoes) 2 fat garlic cloves, finely chopped Place the mustard in a small bowl. Whisk in the vinegar and salt to taste. Mix well. Slowly pour in the extra virgin olive oil, and whisk until the mixture is lightly blended. Set the mixture aside. [Or, you can do the whole thing in the food processor.] Place the eggs in a saucepan and cover generously with water. Cook, uncovered, over medium high heat until the first large bubbles rise steadily from the bottom of the pan. Reduce the heat so the water continues to simmer gently but never boils, Simmer for 8 minutes. The cooked eggs should have a firmly set yolk and white. Pour off the hot water and stop the cooking by running cold water over the eggs for a minute or two. When the eggs are cool, crack, peel and coarsely chop them. Set aside at room temperature. Make the croutons. Heat the 3 tablespoons olive oil in a skillet over medium high heat. When the oil is hot but not smoking, add the bread cubes and toss to coat. Sauté until the bread is browned on all sides, 3 to 4 minutes. Set aside. Place the salad greens in a large, shallow salad bowl. Sprinkle on the tomatoes, eggs, garlic and croutons. Add the dressing and toss gently but thoroughly, until the greens are evenly coated. Serve in separate salad bowls. -------------------------------------------------- Pantry Vegetable oil Brown rice Dried bay leaves Crushed red pepper flakes Dry basil Sea salt Fino Sherry Dijon mustard red wine vinegar Extra-virgin olive oil 2 large eggs 2 cups bread cubes (day-old is good!) Shopping List 1 1/2 cups lentils 2 large onions 1/2 pound Cremini or button mushrooms 3 tablespoons extra-virgin olive oil 8 cups mixed salad greens 2 ripe tomatoes, cored & diced (or choose sweet grape tomatoes) garlic cloves -------------------------------------------------- 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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