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Chef2Chef Recipe Club - Volume 2 Issue 129 - June 27, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Morning Recipe Club, You are wondering...How was my Strawberry Rhubarb Pie? Excellent! A ritual of the summer harvest! A reward for staying inside the house all winter unless I had to go out and shovel snow! I'm already looking forward to my first pie next June. Rhubarb, If you don't grow it, you can find it at your supermarket at the best prices of the year. It is a good source of Vitamin C and you'd think it was high in fiber because of it's crunchiness and stringiness, but it's not. The most nutritious way to serve rhubarb is cooked, and remember only the stalk is used for food. The leaves are poisonous to humans but the darn Grasshopper sure love it! If you are going to buy rhubarb, look for crisp, colorful medium sized stalks. A deep red color is a good indication of flavor. Store the rhubarb in a plastic bag in the refrigerator to keep it cool and moist. Use within a few days of purchase. -------------------------------------------------- Are you all proud of me for not mentioning the Martha Stewart scandal? Oops, I just mentioned it! -------------------------------------------------- Today "The Invisible Chef" shares two salads and a dessert. One of the salads is a Warm Scallop Salad which sounds very good to me. I'm a big fan of Scallops, my wife is not, so that is always something I like to order when we go out to dinner. And shellfish too! All of this weeks recipes and many more are on a very nice CD available at his website, http://www.frenchbrothers.com Why not own a Cookbook on a CD? It's so easy to use and loads instantly. I own a copy and it's really nicely done. Pictures of the dishes are breathtaking and there are even links to specialty products. -------------------------------------------------- Classic Cobb Salad My personal favorite. INGREDIENTS: 2 cups iceberg lettuce, finely diced 2 tablespoons bleu cheese crumbs 2 tablespoons real bacon bits 2 tablespoons tomato, diced 1 hard boiled egg, diced 1/2 avocado, diced Choice of dressing Put finely chopped iceberg lettuce in a large salad bowl. Place the other ingredients on top of the lettuce and arrange them so they are separated. For presentation, prepare this salad at the table. Toss the ingredients together with your own choice of dressing and serve immediately. -------------------------------------------------- Warm Scallop Salad A meal in itself with tender succulent scallops. INGREDIENTS: 4 jumbo scallops 1/2 cup maché (lambs lettuce) 1/2 head Belgian endive, thinly sliced 1/4 cup sweet butter 3 tablespoons cider vinegar 2 tablespoons apple cider 1 shallot, finely diced 1/2 teaspoon salad oil Salt and white pepper Cut the scallops in half, crossways. Brush with salad oil, then broil long enough to form broiler markings. Transfer the scallops to a lightly oiled sauté pan. Finish cooking in a 350º oven for 5 minutes. Remove the scallops from the pan and add the diced shallots. Deglaze the pan with the cider and the vinegar, and reduce it by half. Add the butter to thicken the reduction and adjust to taste with salt and white pepper. To serve, place the scallops with broiler markings showing over the mixed lettuce and top with the pan dressing. -------------------------------------------------- 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 -------------------------------------------------- Crepe Ala Orange One Rich and yummy taste treat. INGREDIENTS: 1 portion 2 tablespoons almond paste 1-1/2 tablespoons butter, softened 1 tablespoon sugar roasted almonds, sliced Zest from 1 orange Juice from 1 orange 1 tablespoon orange Curacao liqueur 1 tablespoon sugar 1 teaspoon cornstarch, dissolved in 2 teaspoons of water 2 crêpes, cooked Make a mixture of almond paste, 1-teaspoon butter, and orange zest. Spread an equal amount on each crêpe. Fold them into quarters and place the crêpes in a pan. Top the crêpes with sugar-roasted almonds. To make the sauce, use a separate pan; heat the orange juice, orange liqueur, sugar, remaining butter and simmer. Thicken with the cornstarch mixture and pour the sauce over the crêpes and serve. -------------------------------------------------- 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. -------------------------------------------------- Crepe Batter INGREDIENTS: approximately 36 crêpes 3 whole eggs 3/4 cup all-purpose flour 1/8 teaspoon salt 1/8 teaspoon sugar 1 tablespoon clarified butter 3/4 cup milk (or more if too thick) 1/4 cup cold water Start with 3 whole eggs and flour. Combine the two together to form a paste. (The reason for starting this batter as a paste is to reduce the number of lumps in the finished product.) Add the salt, sugar, and butter. Slowly whisk the milk and water into the mixture. If the batter is too thick, add additional milk. Strain the batter. To make the crêpes, brush a 9-inch Teflon pan with clarified butter. Heat the pan and pour in approximately 1 tablespoon of batter. Tilt the pan so you cover the bottom with batter. Cook the crêpe until the top is almost dry and flip over. The crêpes should be golden brown. Place the crêpes on an inverted bowl and allow to cool. This recipe makes approximately 36 crêpes, depending on how thick you make them. -------------------------------------------------- Shopping Lists: 2 cups iceberg lettuce bleu cheese crumbs real bacon bits Tomato 1 hard boiled egg 1/2 avocado Choice of dressing 4 jumbo scallops 1/2 cup maché (lambs lettuce) 1/2 head Belgian endive sweet butter cider vinegar apple cider 1 shallot salad oil Salt and white pepper Almond paste butter sugar roasted almonds 1 orange orange Curacao liqueur sugar cornstarch 2 crêpes, cooked 3 whole eggs all-purpose flour salt sugar clarified butter milk -------------------------------------------------- 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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