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Chef2Chef Recipe Club - Volume 2 Issue 78 - April 17, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, Weather in the Rocky Mountains can be trying thing! This weekend we were in the yard, working in the gardens with our shorts on. Yesterday morning I woke up to two inches of snow in the yard! The heads on my daffodils were hanging low and looking sad. Then I looked up at the small mountain behind my house to see a large herd, about 60 head, of Elk coming down to get out of the deeper stuff. What a spectacular site! -------------------------------------------------- Here are two facts for you to chew on! 1. There is more lemon in Lemon Pledge furniture polish than in Country Time Lemonade. 2. The single greatest hour for Pizza in national pizza history was the hour O.J. Simpson was in the white Ford Bronco on the LA freeways. -------------------------------------------------- Stracciotti My "Personal Authority" on Italian cooking is Anna Teresa Callen, a native Abruzzese who knows EVERYTHING I ever want to know on the subject! One day, we were talking about scaloppine (which are really just medallions of any kind of meat) when she began to describe this fabulous concoction made with pork. She told me HOW to do it, and I went home and started "playing with my food!" To make it, you'll need to get your butcher to dismantle a pork tenderloin for you. Makes 6 servings 2 tablespoons extra-virgin olive oil 2 medium onions, coarsely chopped 1/2 cup finely chopped parsley 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped All-purpose flour for dredging 2 pounds pork medallions 1 1/2 cups dry red wine 2 tablespoons tomato paste 1 1/2 cups tomatoes, crushed and strained 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Sea salt and pepper 2 tablespoons heavy cream In a large sauté pan, heat the olive oil and cook onions, celery and carrots over medium heat until the onion is translucent. Remove and reserve. Carefully flour both sides of each medallion, and shake off any excess. Immediately slip each piece of pork into the hot fat and sauté until golden on both sides. [If you flour the meat ahead of time, even a little bit, it will become soggy, and your finished dish will not be crisp.] Return the vegetables to the pan with the meat. Add the wine, and cook over high heat until it has evaporated Add tomato paste, tomatoes, herbs, and salt and pepper to taste. When all ingredients are well blended and meat is tender, remove meat to a warm platter. Purée the vegetable mixture in a food processor and return to pan. Add the cream, and pour over the meat. Serve immediately. Wine Tip: Ca' del Solo's "Big House Red" is a winning partner for these scaloppine. -------------------------------------------------- Sautéed Broccoli with Garlic and Pine Nuts Makes 6 servings 1/4 cup pine nuts 2 cloves garlic 2 bunches broccoli 3 tablespoons extra-virgin olive oil In a small dry skillet, toast the pine nuts, tossing frequently to brown evenly. Do not burn. Chop the garlic fine. Set aside. Separate the broccoli into florets. Peel the slimmer stems and cut into cubes (or reserve the stems altogether for cream of broccoli soup). In a large pot of rapidly boiling, salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender, and still bright green. Drain thoroughly in a colander. In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn. Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Turn into a warmed serving bowl and serve at once. -------------------------------------------------- Pantry Extra-virgin olive oil Sea salt and pepper Tomato paste All-purpose flour Dried basil Dried oregano Shopping List 1/4 cup pine nuts 2 cloves garlic 2 bunches broccoli 2 medium onions Parsley 2 carrots 2 stalks celery 2 pounds pork medallions Dry red wine 1 1/2 cups tomatoes Heavy cream -------------------------------------------------- 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. -------------------------------------------------- |