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Chef2Chef Recipe Club - Volume 2 Issue 89 - May 2, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club! You've got to hear this! Space-Age Fridge makes ice, surfs Net! Direct from the Jetson's kitchen comes the Samsung Digital Network Refrigerator (due this fall, price not yet set), to be unveiled at this weekend's 2002 Kitchen & Bath Industry Show in Chicago. Among its many space-age twists are a detachable 15-inch LCD screen for watching TV, surfing the Net and displaying recipes from e-mail sites (like this one) and Web sites. Another touch panel next to the ice/water dispenser lets you set independent temperatures for the freezer and fridge. An information center tracks the refrigerator's contents and spoilage dates! The way I understand it is... You don't have to miss a second of the football game, because it will be playing on the screen on your TV when you go to get your beer. Plus you'll know how much dip and beer is left inside without having to hold the door open and count. Isn't that special? -------------------------------------------------- KentuckyVirtual.com http://html.chef2chef.net/goto.php?id=83 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. -------------------------------------------------- Today Chef Terry Henderson shares two recipes that could actually each be a meal in itself. A rich Beef Barley Soup and a British Shepherds Pie. My Mom used to make this dish for me too! I love it and think I'll make one this weekend. Bon Appetit! -------------------------------------------------- Beef Barley Soup My clients love this soup in the winter, it is hearty enough to eat as a meal! Serving Size: 4 Ingredients 1 lg. parsnip diced 1/4 cup chopped parsley 3 pound beef shin-(or more) 1 3/4 quart water. 2 carrots diced 1 16 ounce can peeled tomatoes - crushed 2 stalks celery diced 2 onions chopped Salt and pepper to taste 2 cloves garlic crushed 1 cup pearl barley 1 white turnip diced Place all ingredients, except barley, in a large pot. Bring to a boil. Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve crusty bread also. Makes a great one dish meal. -------------------------------------------------- MOTHERS love Bennington Pottery! http://html.chef2chef.net/goto.php?id=75 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. -------------------------------------------------- British Shepherds Pie This dish is a real favorite with my older clients, they love the old British recipes, and as is typical with English food, the veggies can be whatever you want, in our house we generally ate this on Monday, so Mum could use up the leftovers from Sunday dinner. Serving Size: 4 Ingredients 1 1/2 pounds ground beef 1 cup carrot -- diced 1/2 cup onion -- diced 1 cup corn 2 cloves garlic -- crushed 1 cup beef stock 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons Worcestershire sauce 2 tablespoons steak sauce 1/2 cup gravy, dry mix, brown 2 pounds potato -- mashed 1 cup water Brown ground beef with onions. In a skillet on medium high heat Add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Finish cooking. Add Salt & Pepper to taste. Cook potatoes in water with a dash of salt, mash cooked potatoes and set aside. Pour the dry gravy mix into bowl & mix with 1 cup of cold water. Mix gravy mix back into pan containing beef and vegetables, stirring continuously till thickened. Pour mix into a baking dish and allow to cool. When cool spoon mashed potato over mixture, Bake in Oven till golden brown approx. 20-25 minutes at 350 degrees. Serving Ideas: Serve with Peas and crusty bread, you can also finish this off by topping with Grated cheddar cheese and sliced tomatoes NOTES: Heat the pie slowly in the oven at 300degrees until mashed topping browns, you can also add some grated cheddar to the top. Best served with crusty bread -------------------------------------------------- MOTHER'S DAY 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 -------------------------------------------------- Shopping Lists: 1 lg. parsnip 1/4 cup chopped parsley 3 pound beef shin-(or more) 2 carrots 1 16 ounce can peeled tomatoes - crushed 2 stalks celery 2 onions Salt and pepper Garlic 1 cup pearl barley 1 white turnip 1 1/2 pounds ground beef Carrot Onion 1 cup corn 2 cloves garlic Beef stock http://www.clubsauce.com or http://www.flavorsolutions.com Salt Pepper Worcestershire sauce Steak sauce Gravy, dry mix, brown 2 pounds potato -------------------------------------------------- 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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