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Chef2Chef Recipe Club - Volume 2 Issue 99 - May 16, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club. There were two small errors in Tuesday's Curried Chicken recipe. Patricia Rain writes and says: A friend caught a couple of small errors in the Curried Chicken recipe. I forgot to list 2 tablespoons butter after the olive oil. Under instructions, in the second paragraph after curry powder, it should read: then add coconut milk slowly.... -------------------------------------------------- Here is a interesting note from my friend Ron, who sends me this type of stuff from time to time. A 46,000 egg omelet has been cooked up in Canada. The omelet was cooked in a giant frying pan covering 141 square metres at the Brockville Memorial Centre, Ontario. It was cooked for a special charity breakfast and will be entered for a place in the Guinness Book of Records. Full story: http://www.ananova.com/yournews/story/sm_586233.html -------------------------------------------------- Thursday http://www.vanilla.com Mixed Grill With Vanilla Glaze This simple glaze is extremely versatile. Serve it over grilled or roasted lamb, poultry fish, portabello mushrooms, or tofu. If you don't have madeira, substitute dry sherry or marsala or even broth; the glaze will still be delicious. Ingredients: 1/2 cup red wine vinegar 1/2 cup sugar 1/2 cup madeira 1 cup water or stock 2 vanilla beans, chopped 2 tablespoons cornstarch 3 tablespoons water or stock, room temperature Salt and pepper to taste Instructions: In a medium saucepan, bring vinegar and sugar to a boil. Continue cooking for about 10 - 15 minutes, or until sugar has caramelized. Watch carefully - sugar burns easily. When caramelized, add Madeira and stir until sugar mixture has dissolved. Add stock or water and vanilla beans, simmer on stove until mixture has reduced by one-half. Remove from heat and let stand for at least an hour. When ready to use, remove vanilla beans and reheat mixture, bringing it to a simmer. Mix 2 tablespoons cornstarch with water (or stock) and add to the sauce. Simmer 3 minutes, or until thick. Add salt and pepper to taste. Glaze meats or poultry before cooking, or coat poached poultry, cooked meats, or baked tofu with the glaze. Glaze can also be served warm in a gravy dish and added to foods as desired. Makes about 2 cups of glaze. -------------------------------------------------- Vanilla.com Discover the enchanting world of vanilla and learn how everyone's favorite flavor performs culinary magic! Finely crafted recipes and tips from the Vanilla Queen and name chefs tempt both palate and imagination. Enjoy fascinating facts, lore, legends, travel information and stories about the versatile bean. The boutique offers premium vanilla extracts, beans, foods, perfumes and more. The Vanilla.COMpany provides a memorable journey into the realm of familiarity, comfort and pleasure, and offers a fresh look at an often-used and under-valued ingredient. You'll never see vanilla as plain again! http://www.vanilla.com -------------------------------------------------- Creamy Vanilla-Scented Polenta Ingredients: 1 cup polenta 3 cups chicken or vegetable broth 1/2 cup cream or evaporated milk 1 tablespoon butter (optional) 1-1/2 teaspoons pure vanilla extract 1/2 cup Havarti or Swiss cheese (or other mild creamy cheese) 1/4 cup shredded or grated Parmesan cheese Salt and pepper to taste Instructions: In a 5- to 6- quart pan, blend polenta, broth and cream or milk. Stir over high heat until mixture just comes to a boil, then reduce heat, and simmer, stirring often, until the polenta is smooth and no longer tastes gritty (about 15 minutes). Add pure vanilla, butter, and Havarti (or Swiss) cheese. Add a little more broth or cream if mixture is too thick. Serve in a bowl with Parmesan cheese sprinkled over the top. -------------------------------------------------- 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. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- Tossed Green Salad With Berry And Vanilla Vinaigrette Ingredients: Salad Fresh greens Red onion, thinly sliced Cucumber, thinly sliced Alfalfa or clover sprouts or pea shoots Rose petals or nasturtiums, thinly sliced (optional) Vinaigrette: 8 tablespoons vanilla flavored oil (or 8 tablespoons mild oil and 1/2 teaspoon pure vanilla extract) 3 to 4 tablespoons berry vinegar 1 shallot, finely minced Salt and pepper to taste Instructions: Wash greens and break into bite-sized pieces. Place in bowl and toss. Add onion and cucumber slices. Toss with vinaigrette dressing. Just before serving. Garnish with flowers. Mix vinaigrette ingredients in a bottle and chill. Toss with salads just before serving. -------------------------------------------------- Tapioca Pudding Ingredients: 2/3 cup tapioca, small pearl 3 1/2 cups coconut milk 2/3 cup sugar 1/2 teaspoon salt 1 bourbon vanilla bean, split and scraped 1 egg, separated 1/2 teaspoon vanilla extract Instructions: Put all ingredients in a heavy saucepan. Cook over low heat 15-20 minutes, stirring (be sure to get to the bottom of the pan to prevent scorching). When pearls are slightly translucent, remove pan from heat. Let cool slightly. Whisk in egg yolk. Cool completely. When cool, beat egg white until stiff and fold in. Remove vanilla bean and spoon tapioca into bowls. Garnish with fresh tropical fruits and grated coconut, if desired. Makes 6-8 servings. -------------------------------------------------- Shopping Lists: red wine vinegar Sugar 1/2 cup madeira 1 cup water or stock 2 vanilla beans Cornstarch 3 tablespoons water or stock 1 cup polenta 3 cups chicken or vegetable broth 1/2 cup cream or evaporated milk Butter (optional) Pure vanilla extract 1/2 cup Havarti or Swiss cheese (or other mild creamy cheese) 1/4 cup shredded or grated Parmesan cheese Salad Fresh greens Red onion Cucumber Alfalfa or clover sprouts or pea shoots Rose petals or nasturtiums Vinaigrette: 8 tablespoons vanilla flavored oil (or 8 tablespoons mild oil and 1/2 teaspoon pure vanilla extract) 3 to 4 tablespoons berry vinegar 1 shallot, finely minced Salt and pepper to taste 2/3 cup tapioca Coconut milk Sugar Salt 1 bourbon vanilla bean 1 egg Vanilla extract -------------------------------------------------- CLUB MEMBERS, WIN FREE HOT STUFF! Our newest sponsor is FireBreath.com Register to win this gift crate of hot and spicy goodies by clicking the link below. Offer ends at the end of the month. You need to keep open flames away from this crate. Comes with Galena Blasting Powder BBQ Rub, Spontaneous Combustion Peanuts, Hot Sauce Harry's Dynamite Hot Sauce, and Galena Basting Sauce. http://html.chef2chef.net/goto.php?id=93 -------------------------------------------------- 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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