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Chef2Chef Recipe Club - Volume 2 Issue 87 - April 30, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club. Most everyone I know has a Mother, is a Mother, wants to be a Mother or is married to a Mother. That is why Mother's Day is so important. They're everywhere! This year instead of supporting Hallmark Cards, you might consider getting a gift from one of our many vendors at Chef2Chef.net. They make this all possible. Between now and Mother's Day, each day I'll showcase a couple of our vendors in the daily Recipe Club. Take a look at their wares and see if something doesn't just jump right off the screen and say "Mom". -------------------------------------------------- How to Tell When Foodstuffs Should Be Discarded Eggs When something starts pecking its way out of the shell, the egg is probably past its prime. Dairy Products Milk is spoiled when it looks like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it already is. Mayonnaise If it makes you violently ill after you eat it, mayonnaise is spoiled. Frozen Foods Frozen foods that have become an integral part of the defrosting program in your freezer compartment will probably be spoiled..or wrecked, anyway..by the time you pry them out with a kitchen knife. Meat If opening the refrigerator door causes stray animals from a three block radius to congregate outside your kitchen door, the meat is spoiled. Lettuce Bibb lettuce is spoiled when you can't get it off the bottom of the vegetable crisper without Comet. Canned Goods Any canned good that has become the shape or size of a basketball should be disposed of. Carefully. Carrots A carrot that you can tie in a clove hitch is not fresh. Wine It should not taste like salad dressing. Potatoes Fresh potatoes do not have roots, branches or dense leafy undergrowth. Chip Dip If you can take it out of its container and bounce it on the floor, it has gone bad. General Rule of Thumb: Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in your refrigerator to gauge this. For more culinary humor: http://chef2chef.net/features/chef-humor/ -------------------------------------------------- Here are two more recipes from Personal Chef Terry Henderson. Bon Appetit! -------------------------------------------------- Apricot Pork Medallions I prepare this dish at least once a week, the pork melts in your mouth! Serving Size: 4 Preparation Time :0:30 Ingredients 1 pound Pork Tenderloin -- sliced into 1-inch slices 1 tablespoon butter 1 teaspoon butter 1/2 cup apricot nectar 2 sliced green onions 1/4 teaspoon dried mustard 1 tablespoon cider vinegar Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap. Melt 1-tablespoon butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, jam, (or nectar whichever one you prefer, nectar can be expensive) onion, mustard and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and heat through. Serve with fresh vegetables and a bed of rice -------------------------------------------------- CLUB MEMBERS! GET 4 COOKBOOKS FOR $1 EACH! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent deserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. Click for details. https://www.jointhegoodcook.com/mybookclub/cooking/bookclubs/tgc/JoinFast/c13/c13_coupon.htm/?src=816_01_mh_07_337_3810 -------------------------------------------------- Mashed Potatoes with Mushrooms And Leeks Serving Size: 4 Ingredients 3 large baking potatoes 1 1/2 tablespoons butter 1 leek -- thinly sliced 1 pound mushrooms -- thinly sliced 1 teaspoon vegetable oil Salt and pepper to taste 1/4 cup butter -- softened and cut in 1/2 cup buttermilk 1/2 cup sour cream -- at room temp Boil the potatoes until tender. Heat 1/2 Tbsp. butter in a skillet and cook the leeks for 5 - 7 minutes, until tender and golden. Set aside. In a large skillet, over moderate heat, cook the mushrooms in the remaining tablespoon of butter until they begin to render their juices. Turn up the heat and continue cooking until they are almost dry. Season with salt and pepper. Preheat the oven to 350. When the potatoes are tender, drain, peel, and return them to the pot. Toss over low heat to dry, then put them through a ricer into a mixer bowl. Beat in the softened butter, buttermilk, and salt and pepper to taste. Spread half the potatoes on the bottom of a shallow baking dish. Spread the mushrooms over the potatoes and the leeks over the mushrooms. Spread with 1 cup of sour cream and cover with the remaining potatoes. Bake, uncovered, for 45 minutes to 1 hour or until browned and bubbling. -------------------------------------------------- MOTHERS love Bennington Pottery! Ask any serious baker the secret to a really good loaf of bread - one with thick, golden crust and delicious, chewy interior - and you're likely to hear that a clay or brick oven is key. And though most of us don't have the luxury of being able to bake in such an oven, Bennington's heavy clay loaf pan is an excellent stand-in. With its thick walls and substantial heft, it holds and concentrates an oven's heat, helping you bake beautiful, delicious loaves every time. Great for quick breads too. Come see what Bennington Pottery bakeware, dinnerware and serving pieces have to offer. Made in Vermont for over 50 years. http://html.chef2chef.net/goto.php?id=75 -------------------------------------------------- Shopping Lists: 1 pound Pork Tenderloin Butter Apricot nectar Green onions Dried mustard Cider vinegar 3 large baking potatoes Butter 1 leek 1 pound mushrooms Vegetable oil Salt and pepper to taste Buttermilk Sour cream -------------------------------------------------- KentuckyVirtual.com Kentucky products, gifts, furniture, handcrafted items and a great line of unique & delicious gourmet foods including seasonings, snacks, honey, sorghum, sauces, meats, marinades, mixes, beverages, preserves & more! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- 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. 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