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Chef2Chef Recipe Club - Volume 2 Issue 128 - June 26, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, As I've mentioned before in these notes, my wife and I are avid gardeners and we've been enjoying fresh salads with radishes and stuff from the garden. My strawberry harvest this year is better than in years and tonight I'll make a Strawberry Rhubarb Pie from our gatherings. We have a small plot of land, but we jam a lot into it. Our friends' say that we are a bit "Out of Control" but we tell them getting outside and working in the soil is cheaper than therapy! It gives us something to do and talk about and the meals just taste better when you started it from seed. There is a comfort in that. We take advantage of our fresh herbs and bulbs. I'm still using the garlic I grew last year (over 50 bulbs) and fresh basil, rosemary, cilantro, parsley, chives, baby onions and scallions make their way into our dishes. They take up so little space, heck you can even keep a small herb garden on your kitchen windowsill. -------------------------------------------------- Today "The Invisible Chef" shares a wonderful Chicken dish and a Wilted Spinach Salad with us. The chicken dish uses the House Dressing that we featured on Monday, so if you made that dish, you'll have an outlet for your leftover dressing. All of this weeks recipes and many more are on a very nice CD available at his website, http://www.frenchbrothers.com I own a copy and it's really nicely done. Pictures of the dishes are breathtaking and there are even links to specialty products. -------------------------------------------------- Chicken with Snow Peas Spectacular and simple too. INGREDIENTS: 1 portion 1 chicken breast 1/4 cup snow peas 1/2 roasted red pepper, julienned 1/4 teaspoon sesame seeds House dressing (Recipe Below) 1 teaspoon lemon juice 1/4 cup arugula 1 teaspoon pinenuts, toasted 1 Bermuda onion, thinly sliced Procedure: Roast the chicken in a 350º oven for 15 minutes. Set aside to cool. Remove the skin and cut into small cubes. At the same time, blanch the snow peas and set aside to cool. Now combine the chicken, snow peas, peppers, and sesame seeds with the House dressing. Toss together gently, and garnish with the arugula and pinenuts. Place the chicken mixture on a bed of sliced onions, and sprinkle with lemon juice. -------------------------------------------------- House Vinaigrette INGREDIENTS: 1-1/2 cups of dressing 1 cup olive oil 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 shallot, finely diced 1 tablespoon brown sugar 1/2 teaspoon white pepper Bleu cheese crumbs Salt and white pepper Combine the brown sugar and the white pepper with the shallot and vinegar. Next, add the oil and adjust the seasoning with salt. You can also adjust the sweetness by adding more sugar if the flavor is too strong. Set aside to let the flavors mingle. Add the bleu cheese and stir the dressing just before using. -------------------------------------------------- CLUB MEMBERS, You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 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 -------------------------------------------------- Wilted Spinach Salad Great salad before a large meal. INGREDIENTS: 1 portion 3 cups spinach leaves, cleaned 1/4 cup panchetta, sliced into pieces 1/2 Bermuda onion, finely diced 1/2 cup new red potatoes, peeled, blanched and sliced 3 tablespoons raspberry vinegar Sauté the panchetta. When it is almost crisp, add the onions and the potatoes. Carefully add the vinegar. Place the spinach into a large mixing bowl. Pour the potato mixture into the bowl and quickly toss. Arrange the salad on a serving platter. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. -------------------------------------------------- Shopping Lists: PER PERSON 1 chicken breast 1/4 cup snow peas 1/2 roasted red pepper, julienned 1/4 teaspoon sesame seeds House dressing (Recipe Below) 1 teaspoon lemon juice 1/4 cup arugula 1 teaspoon pinenuts, toasted 1 Bermuda onion, thinly sliced 1 cup olive oil 1/4 cup red wine vinegar 1/4 cup balsamic vinegar 1 shallot, finely diced 1 tablespoon brown sugar 1/2 teaspoon white pepper Bleu cheese crumbs Salt and white pepper PER PERSON 3 cups spinach leaves, cleaned 1/4 cup panchetta, sliced into pieces 1/2 Bermuda onion, finely diced 1/2 cup new red potatoes, peeled, blanched and sliced 3 tablespoons raspberry vinegar -------------------------------------------------- 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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