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Chef2Chef Recipe Club - Volume 3 Issue 061 - September 23, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Hi Gang, I just got back from a culinary adventure and tasting in Puerto Vallarta. You'll hear more about it in the upcoming days. This week's recipes revolve around soups, breads and desserts. One of our newest sponsors, SoupBase.com has a special offer. You could win the GRAND PRIZE of a $100 Gift Certificate for their products, or a chance for one of two $50 Gift Certificates. You'll find the information for the deal just below the Shopping Lists. Give them a visit and try their great products. Find out the secret that chefs have been using SINCE 1951. NOTE: This offer is only good for our members and this offer will only appear in this week's Club! Register to win! -------------------------------------------------- I'd like to introduce you to this week's host, Gloria J. Martin. This week she'll share some delicious soups, salads and desserts with us. This is gonna be GOOD! -------------------------------------------------- I grew up in a home with a mother who was an excellent cook. She was always trying new recipes and then working on them to improve them to her and our liking. I never thought recipes were written in stone as a result, but an ongoing project. I did take some basic culinary classes when I was in college, but that was back during the days when freezers were a new item and we did some class experimenting for a particular company. I had a double major in college, the first being Educational Psychology and the 2nd was in Art. After graduating I taught elementary school for a few years and then married. That was 46 years ago. Cooking became a major outlet for creative expression. I thought recipes were a place to begin and then to change as we liked them. About 20 years ago, I was asked to show a group how to do some culinary preparations. I enjoyed this and discovered I was a "ham" at heart. I did this several times for various organizations and then someone in the audience recommended I write to Cusinart to see if they could use another teacher. That was the beginning of my teaching in various stores around Kansas City, in Iowa, Nebraska and other cities in Kansas and Missouri. In the spring of 1988, I decided to try to teach cooking classes in my home. I called my school "Take Pleasure in Cooking!". It took about a year before I had a good group of people coming, but then the school took off. I did all the recipe developing and teaching since that was the part I loved. I would repeat each class 4 times and still run out of space many months. I ran the school for 10 years, and then my husband retired and we found my work interfered with our play, so I did close it. It is a fondly remembered part of my life. I still like to try new things and "tweak" them and still hear from many former students in spite of the fact that we have moved 600 miles south to Texas. Each fall I did a "Touch of Frost" class and would like to share some of the soups and breads from those classes with you, along with some desserts. -------------------------------------------------- Bandana Bandito: Gourmet Foods With The True Taste Of San Antonio Wake up your taste buds to the real taste of the Alamo City, San Antonio, Texas with Bandana Bandito's award winning authentic Tex/Mex gourmet foods - they're good, they're healthy, and they're affordable. Bandana Bandito offers you Salsas, Fruity Salsas, BBQ Sauces, Jalapeno relish, Mustard and Jelly. Cajun Mesquite Mustard, Habanero Steak Sauce, Fajita Marinade, Buffalo Wing Sauce, stuffed Olives and much more. We also have a range of gift sets that are perfect for any occasion - social or corporate. To experience Bandana Bandito's quality and great service, visit http://html.chef2chef.net/goto.php?id=216 or call 800.880.5938 -------------------------------------------------- Genovese Minestrone with Sweet Sausage And Pesto 2 ounces small pasta Cook pasta in salted water until al dente. Drain, rinse with cold water and then stir 1 teaspoon olive oil through and reserve. 1/2 pound sweet Italian sausage (with fennel) 1/4 cup water 1 cloves garlic, minced 1/2 cup diced onion 3/4 cup red zinfandel 1/2 teaspoon dried oregano Dash dried thyme or 1/2 teaspoon fresh 1 bay leaf--stick toothpick through leaf 1 medium red potato, diced 1/2 cup sliced celery 1-10 ounce box frozen mixed vegetables 3 cans chicken broth 1/2- 10 ounce package frozen chopped spinach, thawed 1-15-16 ounce can diced tomatoes, undrained 1 6 ounce zucchini, halved and thickly sliced 1/4 teaspoon dried red pepper flakes Dash freshly ground black pepper 3/4 teaspoon salt (to taste) 2 Tablespoons good quality Balsamic vinegar 2 Tablespoons minced parsley 1 can cannellini beans, drained and rinsed 3 Tablespoons Pesto sauce Procedure: Simmer sausage links in water, covered, for 8 minutes. Cool & slice sausages. Reserve sausage slices. Cook onions and garlic in sausage liquid about 2 minutes. Add to stock pot. Add wine, oregano, thyme and bay leaf. Simmer while preparing potato and celery. Add potato, celery, frozen vegetables and chicken broth. Cook until vegetables are tender--about 15 minutes. Remove bay leaf. Add spinach, tomatoes, zucchini and reserved sausage slices. Simmer 5 minutes. Add red pepper flakes, black pepper, salt and Balsamic vinegar. Bring to very gentle simmer. Stir if needed to keep from sticking. Just before serving, add parsley, cannellini beans, Pesto and reserved pasta. Simmer long enough to heat beans through and disperse Pesto sauce. Note: It's nice to add freshly grated Parmesan cheese on each serving. Time Management: Soup may be prepared up to where you add the beans and pasta, etc., and kept warm for 1 hour. If wishing to do farther ahead, stop before adding spinach and remaining ingredients and chill. Reheat and complete as directed. -------------------------------------------------- Great Resources for Culinary Professionals. 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Boil gently just until potatoes are cooked. (Be careful to not scorch.) Do not overcook until potatoes are mushy. Do not drain after cooking. Cook bacon while potatoes are simmering. Crumble. Dice the cheese and stir into the hot potatoes until melted. Add the sour cream and remaining butter. Stir together until combined. Taste for salt. Top with freshly ground pepper and crumbled bacon. Garnish with snipped chives if desired. -------------------------------------------------- Recipe Club, Kentucky Virtual Does it again! 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 -------------------------------------------------- Note from the author: If you have a food processor and want to use it for making the bread, please check instruction manual to see if yours is designed to do this. Not all processors are powerful enough. Poppy Seed Hard Rolls 1 package dry yeast 1/4 cup warm water (105º-110ºF.) 3 cups bread flour 1 1/2 teaspoons salt 3/4 cup cold water Poppy seeds Procedure: Processor method: Fit metal blade in work bowl of food processor. Add flour and salt. Pulse to combine. Stir yeast into the 1/4-cup of warm water. Pour into machine while motor runs. Pour in the remaining cold water while motor continues to run. Process until ball forms. Check for moisture content by watching the ball—if it does not form a cohesive ball, it is too dry—add water by teaspoons until ball forms. If ball is sticking to sides of work bowl as it revolves, it is too moist—add flour by Tablespoons. Let it incorporate and check again before adding any more. When ball is right, let it revolve for 45 seconds to knead. Finish as directed below. Hand or Mixer method: Pour all of the water (it should be warm) into large mixing bowl. Stir in yeast. Let set a couple of minutes to proof. Combine salt and flour. Beat in 1 cup of flour for 1 minute. Add second cup and beat 1 minute. Add third cup and stir to moisten flour, then empty out onto floured counter and knead for 8 minutes. Finish as directed below. To Finish: Transfer dough to a 1-gallon plastic zip-type bag and zip closed. Set in a warm, draft free place until doubled, about 45 minutes. Grease large baking sheet with 1 Tablespoon shortening. Sprinkle evenly with cornmeal. Punch dough down. On lightly floured surface, shape dough into a 12" roll. Cut dough into 12 pieces. Shape each into a rounded oval. Place on baking sheet 2 inches apart. Gently pull rolls to elongate slightly and taper the ends. Cover loosely with lightly sprayed plastic wrap. Let rolls rise until almost doubled, about 40 minutes. Preheat oven to 450ºF. Place one oven rack in lower section of oven and one in middle. Place shallow pan of hot water on lower rack just before putting the rolls into the oven. Put cold water into a spray bottle. Combine 1/2-teaspoon cornstarch with 1/3-cup water. Bring to a boil. Slash each roll at an angle. Brush rolls with cornstarch water and sprinkle with poppy seeds. Place in center of oven and immediately spray oven quickly with water. Bake for 25-30 minutes, until deep golden brown. 10 minutes after they have started baking, quickly open door and re-spray into oven. When baked, transfer to rack and cool slightly. Serve warm. If desired, rolls can be frozen after baking. Cool completely. Double wrap and freeze for up to 1 month. Thaw, then re-warm in 350ºF. oven before serving. Microwave warming will soften crust. -------------------------------------------------- FreshHerbCompany.com Since 1988, The Fresh Herb Company has set the standards for specialty and decorative foods, their packaging, and usage. Specializing in, but not limited to Decorative Gourmet Accessories, our products can be found worldwide and near you. Using only the freshest ingredients and beautiful, recycled Italian Glass, we take pride in providing our customers with quality products. http://html.chef2chef.net/goto.php?id=159 -------------------------------------------------- Coconut Bonbon Pie Pastry: Fit a single crust into the bottom of a 9" pie shell. Do not prick the crust. Set aside. Preheat oven to 325° F. Chocolate Bonbon Coating: 5 ounces semi-sweet chocolate chips 1/3 cup heavy cream Put chips into a 1-cup glass measure. Add cream. Melt on high in microwave for 30 seconds. Stir well to see if all chocolate is melted and can be combined fully with the cream. If not, microwave for 12-15 seconds more--do not over-microwave. Pour about 1/4 cup coating into bottom of pie shell. Using the back of a spoon, spread chocolate over the bottom evenly. Set aside. Reserve the remaining chocolate. Filling: 1 1/4 cups white sugar 3 egg whites 1/2 teaspoon salt 1/2 cup softened butter 1/4 cup all-purpose flour 1/2 cup milk 1 teaspoon almond extract 2 cups shredded or flaked coconut Beat egg whites, sugar and salt together until thickened. Add butter and beat in well. Add flour and beat again. Add almond extract to milk and add to egg white mixture. Beat in well. Fold in coconut. Pour into chocolate coated pie shell. Bake for 1 hour. Remove baked pie to rack. Microwave the chocolate on high for 12 seconds--it should be very liquid. While pie is hot pour the chocolate around over the surface. Use back of a spoon to spread out to crust. Cool at room temperature and then chill in refrigerator. Note: if using a commercial crust it is a good idea to cover the crust with foil for all but the last 15 minutes of baking to prevent over-browning. If using a home-made crust, watch to see that it is not over-browning, and cover when you think it is just the right shade. -------------------------------------------------- Shopping Lists: 2 ounces small pasta 1/2 pound sweet Italian sausage 1 cloves garlic Onion Red zinfandel Dried oregano Dash dried thyme or 1/2 teaspoon fresh 1 bay leaf 1 medium red potato Celery 1-10 ounce box frozen mixed vegetables 3 cans chicken broth 1/2- 10 ounce package frozen chopped spinach 1-15-16 ounce can diced tomatoes, 1 6 ounce zucchini Dried red pepper flakes Freshly ground black pepper Salt Balsamic vinegar Parsley 1 can cannellini beans Pesto sauce 1 stick butter Onion 6 large (4 1/2#) potatoes 2 teaspoons chicken bouillon granules or 2 cubes Sour cream 1 pound processed block cheese (such as Velveeta®) 10 slices bacon Salt Freshly ground black pepper 1 package dry yeast Bread flour Salt Poppy seeds 1 9 inch pie shell 5 ounces semi-sweet chocolate chips Heavy cream Sugar 3 egg Salt Butter All-purpose flour Milk Almond extract 2 cups shredded or flaked coconut -------------------------------------------------- Recipe Club HERE IS THE SPECIAL OFFER TO WIN >From Soupbase.com... 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As a Special Introductory Offer for Chef2Chef Recipe Club subscribers, Soupbase.com is having a sweepstakes drawing. The 1st place winner will receive a $100.00 Internet Merchant Gift Certificate, the 2nd & 3rd place winners will receive a $50.00 Shopping Spree at soupbase.com. Click here, answer a few questions and enter the drawing... http://www.1shoppingcart.com/app/adtrack.asp?AdID=19098 Don't miss this chance to try what the chefs use… For a limited time... Place an order with soupbase.com and take home something FREE. Choose from over 20 products as a special "Thank you " when you order. Minimum order is $25.00 (not including S&H). Drawing held & "FREE" special end October 5, 2002, winners announced the following week. Click here to find out more... http://www.1shoppingcart.com/app/adtrack.asp?AdID=19099 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |