|
Chef2Chef Recipe Club - Volume 2 Issue 100 - May 17, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club. Normally on Friday I thank our guest host and invite them back anytime, and that's that! Well this week our host Patricia Rain from Vanilla.com has a bonus for you! Two more sets of recipes, one for Saturday and one for Sunday. I'm in Chicago as you read this for the National Restaurant Association Show, so I'm not sure when they'll arrive in you box. My partner will take care of you. -------------------------------------------------- Next week we have another set of menus from Cynthia Bowan, a long time contributor to Chef2Chef.net. You should check out her monthly features here: http://html.chef2chef.net/goto.php?id=40 -------------------------------------------------- Here's another Food oddity story from our friend Ron. A Chinese chef has broken his own world record by hand-making nearly 1,800 miles of noodles with just 1kg of dough. Li Tao made the 2,097,152 noodles in a hotel in Handan City in northern Hebei province. The Xinhua news agency says 18 of the noodles were so small they could pass through the eye of a needle simultaneously. Full story: http://www.ananova.com/yournews/story/sm_585133.html -------------------------------------------------- Ok folks, just remember, whenever you think of vanilla, think of "The Vanilla Queen" at Vanilla.com. The products you buy there helps fund many great projects including health and educational programs for the farmers and families in Mexico. Friday Halibut With Vanilla Sauce Ingredients: 2 tablespoons minced shallot 3 cloves garlic, crushed 2 teaspoons butter 1 teaspoon sugar 5 tablespoons cabernet sauvignon 3 tablespoons balsamic vinegar 1/2 cup clam juice 1 tablespoon vanilla extract 1 pinch fresh ground black pepper 1/8 teaspoon salt 1 lb Halibut, cut in two pieces 2 teaspoons each, butter and oil Instructions: Preheat oven to 400 degrees. Caramelize shallot and garlic with sugar and butter in small saucepan over low heat, about 10 minutes. Add wine, vinegar, and clam juice, and boil until liquid is reduced to about 2 tablespoons. Strain. Press liquid out of shallots with the back of a spoon. Add vanilla and reduce again to 2 tablespoons. Watch carefully to prevent burning. Season with salt and pepper. Cool. Dredge halibut lightly with flour. Heat butter and oil in saute pan until very hot. Add sea bass and saute on both sides until golden. Remove from heat and brush all sides with cooled glaze. Immediately place in hot oven until cooked through, about 5 minutes. Makes 2 servings. This recipe can easily be doubled. -------------------------------------------------- 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 -------------------------------------------------- Candied Winter Squash Ingredients: 2 - 3 medium butternut, delicata, or banana squash 1/3 cup brown sugar 2 tablespoons maple syrup 2 tablespoons softened butter 1 teaspoon finely shredded orange peel 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 teaspoons pure vanilla extract Scrub squash, cut in half, and remove seeds. Place cut side up in a large roasting pan. In a mixing bowl, combine the rest of the ingredients. Spoon mixture into squash halves. Cover squash with aluminum foil and bake for 30 minutes. Spoon sugar mixture over squash, leave uncovered, and bake another 20 minutes, or until squash is tender. -------------------------------------------------- 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 -------------------------------------------------- Vanilla Mousse This is rich, but if you are hungry for a true vanilla mousse, this is it! A bit of work, but worth the effort. Ingredients: 1-1/2 cups sugar 1 cup water 8 egg yolks 1 vanilla bean, split lengthwise 1 quart heavy cream Pure vanilla extract to taste Instructions: Boil sugar and water rapidly for 5 minutes. Cool. Beat egg yolks on top of a double boiler and whip into the syrup gradually. Add vanilla bean, and cook custard over very hot, but not boiling water, stirring constantly, until it becomes creamy and thick. Remove vanilla bean, and squeeze, pressing out seeds. Rub custard through a sieve and stir over a bowl of ice water until it cools. Whip 1-quart heavy cream until it is stiff enough to hold a shape, add vanilla extract to taste, and fold the cream into the cooled custard. This can be frozen and served half-frozen, or it can be spooned into cups and served chilled. Decorate with crystalized flowers, shaved chocolate, etc. if desired. Flavored liqueurs can be added instead of vanilla extract for a delicate secondary-flavor, if desired. Serves 6 to 10, depending on serving size. -------------------------------------------------- Shopping Lists: Shallot 3 cloves garlic Butter Sugar Cabernet sauvignon Balsamic vinegar Clam juice Vanilla extract 1 lb. Halibut Butter and oil 2 - 3 medium butternut, delicata, or banana squash Brown sugar Maple syrup Butter Orange peel Ground cinnamon Ground cloves Pure vanilla extract Sugar 8 egg yolks 1 vanilla bean 1 quart heavy cream Pure 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. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |