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Chef2Chef Recipe Club - Volume 3 Issue 041 - August 26, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Club Member, Before I begin, I should mention that Webmaster Fred celebrated his birthday yesterday! We’re not sure how old he is, but we do know he started counting backwards a couple of years ago. Without Webmaster Fred, you’d never get these free recipes every day. To send him a kind birthday wish, click here: http://chef2chef.net/contacts/mail/mail-fr.html -------------------------------------------------- Summer is coming to an end. The kids are back in school in many areas and Labor Day is just around the corner. For many, Labor Day weekend is the last big BBQ party weekend of the season, so this week we’ll feature BBQ and Picnic recipes. The majority of this week’s recipes come from our Club Members. Thank you all for your time and recipes. We also have a special treat from Barbara Lauterbach, the author of the new cookbook, "Potato Salad- Fifty Great Recipes" Chronicle Books, 2002. She’ll provide us with a recipe a day from her book. They all sound fabulous. Tomorrow, we’ll include some cooking tips for potatoes that guarantee to enhance your offerings. I asked Barbara to tell me a little about herself. Below is an overview of what sounds like a great life. -------------------------------------------------- I graduated from Smith College with a BA in Art History in 1957. My junior year was spent in Paris at the Sorbonne. Following the norm of the 50's, I married immediately after graduating, had 2 children, and followed my corporate husband overseas, setting up homes in Newcastle, England for two years, and Königstein, Germany for four years. While living in Europe, I attended cooking schools in London, Paris, Florence and Bologna. Upon returning to the States I became director of the Creative Kitchen Cooking School at Lazarus, a division of Federated Department Stores, in Cincinnati, Ohio. I developed a year-round curriculum for the school, brought in guest chefs and teachers from around the country, employed resident teachers, and taught many of the core classes myself. In 1987, we moved once again, back to my native New England. I became a spokesperson and teacher for King Arthur Flour Company. I travel around the country giving classes and appearing on television. I now teach at the new King Arthur Baking Education Center at company headquarters in Norwich, Vermont. I have also taught many extended education courses for New England Culinary Institute, in Montpelier, Vermont. In 1989, I moved to New Hampshire where I bought a house built in 1772, and opened Watch Hill Bed and Breakfast where I have received guests and taught cooking classes. I am a member in long standing of the International Associations of Culinary Professionals, as well as Les Dames d'Escoffier Internationale, The New England Culinary Guild and Women Chefs and Restaurateurs. I serve on the Center Harbor Planning Board, as well as the board of the New Hampshire Music Festival. In the past few years, I have traveled to South Africa, Zimbabwe and Botswana, as well as China, and Singapore. I enjoy renting a farmhouse in Cortona, Italy every spring, to recharge my batteries! I speak French and German, and recently attended school in Lucca, Italy to increase my knowledge of Italian. I live with 2 old cats and one ancient amazon parrot (AKA 3 grumpy old men.) You can find out more about Barbara Lauterbach here: www.barbaralauterbach.com -------------------------------------------------- Rosemary-Orange Potato Salad Fresh rosemary makes the big difference in this salad. Although the growing season for the fragrant herb is short in New Hampshire, I bring a pot indoors at the first frost, and enjoy its pungent aroma - and this salad - all winter long. Serve this salad as a delicious accompaniment to grilled fish or roast pork. Serves 6 to 8 2 pounds red or brown all-purpose potatoes 2 tablespoons white wine vinegar Salt and freshly ground pepper to taste Fresh rosemary sprig for garnish Dressing: 1 cup mayonnaise, homemade or high-quality purchased 1 1/2 teaspoons thawed orange juice concentrate 1 1/2 teaspoons grated orange zest 1 1/2 teaspoons chopped fresh rosemary 2 tablespoons heavy cream 2 tablespoons fresh orange juice Procedure: To make the dressing, in a bowl, combine all the ingredients, mix well, and let stand for 1 hour to allow the flavors to blend, or cover and refrigerate for up to 4 days. Meanwhile, place the potatoes in a saucepan, cover with cold water, bring to the boil, and cook until tender when pierced with a knife. When cool enough to handle, peel, cut into 1/4- inch cubes and place in a large bowl. Sprinkle with the vinegar, season with salt and pepper and let cool. When the potatoes are at room temperature, add the dressing and toss to mix thoroughly. Cover and refrigerate until serving time. Serve chilled. Before serving, garnish with rosemary sprigs. >From "Potato Salad -50 Favorite Recipes" by Barbara Lauterbach, Chronicle Books, 2002. -------------------------------------------------- Personal Chefs Network. If you are looking to become a Personal Chef look no further! The Personal Chefs Network™ has custom tailored an educational program, “The Making of a Personal Chef”, that will get you started in your new career. Working Personal Chefs wrote the manual full of marketing ideas, real-life experiences by people out there working in the kitchens with you, copies of many chef brochures, and freezable recipes complete with heating directions. We are dedicated to your business success by offering, as a part of your PCN membership, live online chats, online classes, forums staffed by working Personal Chefs, and a special Network Advisory Council that oversee the topics of Marketing, Education, Media Relations, and Recipe Development. http://html.chef2chef.net/goto.php?id=207 -------------------------------------------------- Here is a yummy recipe from the “Vanilla Queen” Patricia Rain. http://www.vanilla.com Chipotle-Vanilla Salsa And Barbeque Sauce "Hot Stuff" From The Vanilla Queen This sauce is excellent as a marinade or glaze for slow-cooked pork, ribs, beef or grilled chicken. It will also enliven a pot of beans and can even give kick to tofu! Adjust the heat by adding more or less chipotle. Ingredients: 4-8 medium chipotle chiles in adobo (1/4-1/2 cup)* 5 cloves of garlic, peeled and cut into small pieces or mashed 1/4 cup apple cider vinegar 2 tablespoons olive oil 1/4 cup honey 1/4 1/2 cup water or broth, depending on thickness desired in sauce as  well as desired heat 2 teaspoons pure vanilla extract 1 teaspoon fresh lime juice, or to taste salt and pepper to taste Instructions: Place chipotle chiles along with sauce clinging to peppers in a food processor. Add balance of ingredients and puree until smooth. Sieve puree through a mesh sieve to remove seeds and fiber. Taste and adjust sweetness, heat, and lime juice to taste. Makes approximately 1-1/2 cups of sauce. Can be refrigerated for up to a week. *Found in all Mexican groceries and many supermarkets. -------------------------------------------------- A word from our sponsor, Signature Secrets Culinary Thickener A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets™ culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. Signature Secrets delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way, saving you time and energy. This product is now available for the home cooking enthusiast.  http://html.chef2chef.net/goto.php?id=205   -------------------------------------------------- Here’s a recipe from Sue Smandych Pork Chops on the BBQ. 4 one inch thick butterfly pork chops (trim the fat off) 1 1/2 cups of beef broth (heated) 2 tbsp. rosemary (crushed) 1/2 lb. of fresh mushrooms (sliced lengthwise) Pepper to taste Make 4 pockets of aluminum foil (I use double thickness) and lay one chop on each. Add rosemary to broth and let steep for about 10 minutes. Spoon 3 tablespoons of broth over the pork chop and layer sliced mushrooms on top. Add pepper, close foil pocket so that there is enough room for steam but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hours. -------------------------------------------------- Arctic Liquors now has a "Beer of the Month Club" Colorado Micro-Brews delivered to your door! Offering Colorado's finest micro-brews and wines on one convenient site. Select from the specialty ales, porters and stouts of Boulder Beer, Breckenridge Brewery, HC Berger, New Belgium, Odell's, Tommy Knocker and many others. We also have a sampling of Colorado wines from Steamboat Springs Cellars. Order today on our secure server! http://html.chef2chef.net/goto.php?id=165 -------------------------------------------------- Strawberry Chicken Salad Serves 4 Preparation Total 1:20 The perfect luncheon salad is made with sliced strawberries and diced chicken.  What a colorful and lavish way to dress up basic greens. 1/2 cup mayonnaise 2 tablespoons chutney 1 tablespoon lemon juice 1 teaspoon fresh lemon peels 1 teaspoon salt 1 teaspoon curry powder 2 cups cooked chicken, diced 1 cup celery, sliced 1/4 cup red onions, chopped 1 1/2 pints strawberries, stemmed 4 lettuce leaves Fresh mint sprigs, for garnish Procedure: In large bowl mix together mayonnaise, chutney, lemon juice and peel, salt, and curry powder.  Add chicken, celery and onion; toss, cover and chill.  Just before serving, slice 1 pint of the strawberries; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken mixture on lettuce. Garnish with whole strawberries and mint. To lower the fat content of this recipe, use light or fat-free mayonnaise. Source: California Strawberry Advisory Board -------------------------------------------------- ONLY 1 WEEK LEFT! 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 place mats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Here’s one from Thomas Johnson for your picnic or camping trip. BRANDIED PEACHES for picnic or trail In a Zip-Lock style bag, place 4 quartered ripe, pitted, unpeeled peaches and 4 tbsp. of unsalted butter. In a film container or other like-sized container, combine 6 tbsp. of sugar with 2 tsp. of pumpkin pie spices. You'll also need to pack 1 cup brandy (more if you intend to sip some.) In a nonstick pan, melt the butter until bubbly. Add the pitted peaches, sugar and spice and sauté for about 5 minutes. Add brandy and flame. Simmer 1 minute. Serves four. An old Fairbanks, Alaska recipe. -------------------------------------------------- Shopping Lists: 2 pounds red or brown all-purpose potatoes white wine vinegar Salt and freshly ground pepper Fresh rosemary sprigs 1 cup mayonnaise, homemade or high-quality purchased orange juice concentrate orange zest fresh rosemary heavy cream fresh orange juice 4-8 medium chipotle chiles in adobo (1/4-1/2 cup)* 5 cloves of garlic apple cider vinegar olive oil honey 1/4 1/2 cup water or broth pure vanilla extract fresh lime juice salt and pepper 4 one inch thick butterfly pork chops beef broth rosemary (crushed) 1/2 lb. of fresh mushrooms Pepper Mayonnaise Chutney Lemon juice Fresh lemon peels Salt Curry powder 2 cups cooked chicken Celery Red onions 1 1/2 pints strawberries Lettuce leaves Fresh mint sprigs -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- -------------------------------------

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