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Chef2Chef Recipe Club - Volume 2 Issue 102 - May 21, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club, Vodka Cream Sauce! Cynthia! You never stop amazing me. I've got some Vodka left over from Easter Brunch, seems nobody wanted a Bloody Mary but me. Now I know what I'll do with it. This month in our feature Cynthia's Corner, she shares a Chocolate Soufflé recipe with us that I just had to share with you, so I've added it to the menu today. She also talks about a meal she made for her husband when they first met. It's a cute story so, I'll share part of it with you. It's part of a Kitchen Disasters story. "One of the first meals I made when Merrill was home from college was a complete disaster. I began with soup - a beef vegetable from the new dry soup mixes. The beef was tiny brown cubes, very stringy. The main course was a pork chop casserole. You browned chops, put them in the bottom of a Dutch oven. Each one was topped by a slice of onion and a slice from green peppers - making a nice presentation with a ring on top of the onion. Two cups of rice and some broth then went into the dish, it was covered and baked. I checked it half way through the cooking time, and the rice appeared dry. So I added some water. Next time I looked, I had soup. So I added more rice. By time the dish appeared on the table, I had this mountain of rice, with this tiny layer of pork and vegetables." Click here for the full story: http://chef2chef.net/features/cynthia/ -------------------------------------------------- Tuesday: Tortellini in Vodka Cream Sauce 1 lb. cheese Tortellini 1/2 c. butter (1 stick) 1-tsp. red pepper flakes 1/2 c. vodka 1 c. canned whole tomatoes, drained 3/4 c. coarsely grated Parmesan cheese 1/2 c. coarsely grated Romano cheese 1 c. heavy cream Cook the Tortellini. Drain well and transfer to a large serving bowl. Melt the butter in a saucepan over medium high heat. Sprinkle in crushed red pepper flakes. When the butter is bubbling rapidly, pour in the vodka. Simmer for 3 minutes. Add the whole tomatoes and both grated cheeses. Simmer for 3 more minutes. Pour in the cream and simmer for 1 additional minute. Remove the sauce from the heat. Pour the sauce over the Tortellini and serve immediately. -------------------------------------------------- Kentucky Virtual 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. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Cucina's Fennel, Green Bean and Olive Salad 1 lb. tender green beans, trimmed 1 lg. fennel (AKA anise) bulb, about 1 lb. 1/4 c. olive oil 3 T. fresh lemon juice 1 canned flat anchovy fillet, minced 1 garlic clove, peeled and crushed Coarse salt to taste 1/4 c. oil-cured black olives, pitted and quartered (I used small Greek olives) Freshly ground pepper If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry. Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top. Serves 4. (Note: I cheated. I place the dressing ingredients in my processor and briefly processed with the steel knife, thus ensuring no one would get a piece of the anchovy. Such is life...you either love anchovies or hate them...) >From Cucina Fresca cookbook (now out of print). -------------------------------------------------- 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 -------------------------------------------------- Perfect Chocolate Soufflé Sugar 1/2 c. milk (do not use lowfat or nonfat) 1 1/4 c. sugar 7 oz. unsweetened chocolate, chopped 6 large egg whites 4 large egg yolks powdered sugar Preheat oven to 350 F. Butter eight 2/3 cup soufflé dishes. Sprinkle with sugar; tap out excess. Bring milk and 1 cup sugar to simmer in heavy large saucepan, stirring occasionally until sugar dissolves. Reduce heat to low. Add chocolate and stir until smooth. Pour into large bowl; let cool 10 minutes. Using electric mixer, beat whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Whisk yolks into chocolate mixture. Whisk 1/4 of whites into chocolate mixture to lighten. Fold in remaining whites. Divide mixture among prepared dishes. Bake until soufflés puff, about 16 minutes. Sift powdered sugar over soufflés. I love this dessert. I have had the recipe for so long, that I do not remember where I got it, possibly BH&G...know that I had it back in 1968, so that is possible. But it is so wonderful, light, refreshing, and you can make it any time of year. -------------------------------------------------- Shopping Lists: 1 lb. cheese Tortellini Butter (1 stick) Red pepper flakes 1/2 c. vodka 1 c. canned whole tomatoes Parmesan cheese Romano cheese Heavy cream 1 lb. tender green beans 1 lg. fennel (AKA anise) bulb, about 1 lb. Olive oil Fresh lemon juice 1 canned flat anchovy fillet 1 garlic clove Coarse salt 1/4 c. oil-cured black olives (I used small Greek olives) Freshly ground pepper Sugar 1/2 c. milk (do not use lowfat or nonfat) 1 1/4 c. sugar 7 oz. unsweetened chocolate, chopped 6 large egg whites 4 large egg yolks powdered sugar -------------------------------------------------- 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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