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Chef2Chef Recipe Club - Volume 2 Issue 90 - May 3, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club! TGIF! Chef Alice Waters is our "Chef of the Month" for May at the Chef2Chef.net site. You should visit her feature by clicking on our home page http://chef2chef.net. We have 6 recipes from her cookbooks and they all sound yummy! And you can register to win one of her new cookbooks just released from Harper Collins. We are giving away 5 cookbooks at the end of the month. So click through and win your copy! -------------------------------------------------- Next week I'll do a series of recipes about Hot and Spicy Foods! Tips on how to use ingredients like chilies, peppercorns, horseradish, mustards, hot sauces, salsas and more. Don't worry, if you aren't a big fan of spicy foods, you'll be able to make most of the recipes in milder forms. We'll have foods prepared on the grill, on the stove, a spicy soup or two, side dishes, appetisers and more. So you have been warned.It's gonna get hot in here! I'd like to thank Chef Terry Henderson from Personal Chef Alliance for his recipes this week. It's his third time in our Recipe Club and we are most appreciative for his efforts. Want to learn more about being a personal chef or hiring one? Click here: http://www.personalchefalliance.com -------------------------------------------------- ONLY 9 MORE DAYS UNTIL MOTHER'S DAY! 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. -------------------------------------------------- Rosemary scented Lamb over Pasta A very popular dish with my clients that like to experiment Serving Size: 4 Ingredients 20 ounces lamb -- cut into strips 8 cloves garlic -- chopped 2 each red pepper -- or yellow 1 cup dry white wine 6 cups tomato -- crushed 4 sprigs rosemary 8 tablespoons heavy cream 2 pounds rigatoni -- cooked 1 cup Parmesan cheese 4 teaspoons rosemary -- chopped 4 teaspoons sage -- chopped 4 teaspoons oregano -- chopped Salt and pepper -- to taste Saute the garlic, lamb and pepper until lamb is tender. Over high heat, deglaze the pan with the white wine, cooking until most of the liquid is almost gone, add the tomato and rosemary. Simmer for 15 minutes, stir in the cream, salt and pepper, cook until heated through. Toss in the rigatoni, garnish with cheese, rosemary sage and oregano. Serving Ideas: This dish is a great dish for a romantic dinner, serve with fresh bread and a glass of white wine!! NOTES: Heat this dish by gently tossing in a heavy pan, until heated through, do not boil this dish as it may separate. -------------------------------------------------- Lemon Asparagus Serving Size: 4 Ingredients 1 pound fresh asparagus -- cooked 2 tablespoons butter 1/2 cup mayonnaise 1/4 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon dry mustard 1/2 large lemon -- juiced 1/2 cup bread crumbs 1/3 cup Parmesan cheese -- grated Place cooked asparagus in shallow greased casserole in single layer. Melt butter; heat until golden brown. Blend in mayonnaise, seasonings, and lemon juice; pour over asparagus. Sprinkle with crumbs, then cheese. Bake in preheated 375 oven 15 min. or until browned. Can be prepared in advance and reheated. -------------------------------------------------- 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. -------------------------------------------------- Blackberry and Apple Crumble If you cannot find Blackberries substitute with your favourite berries Serving Size: 4 Ingredients 1 pound tart baking apples Pinch of sugar 1 pound blackberries 3 heaped cups 3/4 cup all-purpose flour 3/4 cup butter 2/3 cup rolled oats 2/3 cup demerara sugar Wipe the apples and cut them in quarters, then remove the cores and slice each piece in two. (You can peel them if you prefer your apples this way) Put them in a pan. Taste a slice for sweetness, and add a sprinkling of sugar accordingly. Add a tablespoon of water and cook over medium heat for about 5 minutes, until the apples start to soften. Throw in the blackberries and transfer to a shallow baking dish. Whiz the flour and butter in a food processor for a few seconds till the mixture looks like crumbs. Stir in the oats and the brown sugar and scatter the mixture over the cooked apples and blackberries. Bake in a preheated 400 degree oven for 30 minutes, or until crisp on top. Serve with cream. "An English classic. The apples are precooked for 5 minutes or so to give a fluffy texture that is appreciated in a dessert of this sort." -------------------------------------------------- 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: 20 ounces lamb 8 cloves garlic 2 each red pepper -- or yellow Dry white wine 6 cups tomato -- crushed Rosemary Heavy cream 2 pounds rigatoni - cooked Parmesan cheese Rosemary -- chopped Sage -- chopped Oregano - chopped 1 pound fresh asparagus Butter Mayonnaise Salt White pepper Dry mustard 1/2 large lemon Bread crumbs Parmesan cheese - grated 1 pound tart baking apples Sugar 1 pound blackberries All-purpose flour Butter Rolled oats 2/3 cup demerara sugar -------------------------------------------------- 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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