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Chef2Chef Recipe Club - Volume 3 Issue 036 - August 19, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Details: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Friend, How was your weekend? Fine I hope. This week Personal Chef Terry Henderson of the Canadian Personal Chef Alliance will provide us with some more of his great recipes. You can find out about his organization by clicking here: http://www.canadianpersonalchefalliance.com Also included in today's offerings is a recipe I received from Melvin Okun, one of our members. It is for a wonder sounding Baked Strawberry Shortcake. Enjoy! -------------------------------------------------- Chicken with Plum Sauce Serving Size: 4 Ingredients: 4 each chicken breast 1 tablespoon olive oil 1 tablespoon onion -- chopped 1 can red plums Small amount of stock or water 1 tablespoon lemon juice 1/2 rind lemon, zested 1/4 teaspoon allspice -- ground 1 pinch parsley -- for garnish Trim chicken and season with salt and pepper. Heat the oil in a pan and fry the chicken until browned all over. Transfer to a casserole. Add the onions to the oil in the pan and fry gently until soft; then drain off any excess oil from the pan. Drain the plums and make up the juices to 1 1/4 cups with stock or water. Add to the pan and bring to a boil. Add lemon rind, juice and allspice to the sauce. Adjust seasoning and pour over the chicken. Arrange the plums over and around the chicken. Cover the casserole and cook in a moderate oven at 350 degrees for about 50 minutes. Or microwave for 6 minutes on high Serving Ideas: Serve on top of rice or with your favorite pasta and some fresh asparagus. NOTE: This is a great dish using canned plums, you can of course use fresh if available, heat in a heavy pan on the stove until heated throughout, or in the microwave on med-high for 5-8 minutes. -------------------------------------------------- A word from our sponsor, NervousNellies.com We make 15 flavors of jam, marmalade and chutney in a tiny white clapboard jelly kitchen on an island on the coast of Maine. Most of our fruit is local--like wild Maine blueberries! Selected organic ingredients such as lemon juice and apple cider contribute an unusual level of quality. We welcome visitors to our Jelly Kitchen; May-October our Mountainville Cafe is open everyday--great coffee and homemade scones with plenty of jam! Two of us work in the kitchen year-round cooking four small batches of jam a day. We pour, cap and label every jar by hand. We ship nationwide via UPS every weekday. For the holidays, our silver gift boxes are topped with fresh, fragrant balsam picked right in our backyard, then tied up with a red and white checked gingham ribbon. http://html.chef2chef.net/goto.php?id=135 -------------------------------------------------- Thai-Style Asparagus W Chiles, Garlic & Basil Serving Size: 4 Ingredients: 1 tablespoon vegetable oil 1 tablespoon garlic -- minced 1 tablespoon serrano or jalapeno chile -- minced 1 1/2 pounds asparagus; snapped - steamed but slightly undercooked 2 tablespoons fish sauce or soy sauce 1 teaspoon dark soy sauce (opt'l) 1 tablespoon water 1 tablespoon sugar 1 cup basil -- chopped 2 large chiles of your choice -- slice diagonal into thin ovals Procedure: Heat a wok or large, deep skillet over high heat. Add oil, making sure bottom of pan is completely oiled. Add garlic and minced chile, toss until garlic begins to turn golden, about 15 seconds. Add the asparagus; stir-fry until coated with oil, about 15 seconds. Add soy sauces, sugar, basil and 1 tablespoon water; stir-fry until basil starts to wilt. Serve hot. -------------------------------------------------- PastryCourses.com The Basic Pastry Cooking Course introduces you step by step to the world of classic French pastry. Accompanied by an interactive CD, you experience from multiple viewpoints the cooking steps for each recipe found in "The Basic Pastry Recipe Book." Beginners and advanced cooking techniques are demonstrated for you to use on your very own masterpieces made easy with the pastry equipment included with the course. >From these humble beginnings you will quickly come to rearrange the techniques learned here to create your very own pastry creations that will tickle any palate. And who knows, you may even develop a little French accent. http://html.chef2chef.net/goto.php?id=195 -------------------------------------------------- Baked Strawberry Shortcake Ingredients: 1 cup flour 1/2 cup sugar 2 tsp. baking powder dash salt 1/2 cup milk 1 egg 2 tbsp. melted margarine 1 1/2 cups sliced strawberries 1/2 cup flour 1/2 cup sugar 1/4 cup margarine 1 cup chopped walnuts Procedure: Preheat your oven to 375 degrees. Sift the flour, sugar, baking powder and salt into an electric mixing bowl. Add the milk, egg and melted margarine and beat for 2 minutes on medium speed. Turn into a greased 8 inch pan. Cover with sliced strawberries. Combine the flour and sugar and cut in the margarine until it forms coarse crumbles. Add the walnuts and sprinkle over the strawberries. Bake for 35-40 minutes. -------------------------------------------------- FoodSoCrisp.com is a woman owned, fundraising and scholarship friendly company always giving back to the community. 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The FoodS°Fresh Home System Saves You Money, Increases Your Health, Longer Lasting Food, Every Refrigerator Should Have One! http://html.chef2chef.net/goto.php?id=198 -------------------------------------------------- Shopping Lists: 4 each chicken breast Olive oil Onion 1 can red plums Small amount of stock or water Lemon juice 1/2 lemon Allspice -- ground 1 pinch parsley Vegetable oil Garlic 1 tablespoon serrano or jalapeno chile 1 1/2 pounds asparagus Fish sauce Dark soy sauce Sugar 1 cup basil 2 large chiles of your choice Baking powder salt Milk 1 egg 1 1/2 cups strawberries flour sugar margarine 1 cup chopped walnuts -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- ------------------------------------- |