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Chef2Chef Recipe Club - Volume 3 Issue 062 - September 24, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I mentioned yesterday that I just got back from a culinary tour of Puerto Vallarta, Mexico. I've had a number of requests asking what I had to eat. I'll be doing a full feature on the restaurants we visited by the top of the month. But here is part of one dining experience we had. This is a partial list of the meal I had on Friday evening with Chef Thierry Blouet from www.cafedesartistes.com Tuna fish sashimi salad with sesame seed in soy vinaigrette, served with wasabi whipped cream Mussels stuffed with scallop mousse served with lima bean puree and champagne sauce Cafe des Artistes Sea Bass with artichoke stew, tequila and "hoja santa" served with ricotta gnocchis Vichyssoise with chives cloud Prime rib angus steak with onions, bacon, mushrooms and red wine sauce, served with gratin of oxtail and soft garlic croquette Block of duck foie gras with apples and pistachios, small arugula salad and crusty brioche Special anniversary dessert platter And more! Stay tuned. -------------------------------------------------- On today's recipes from Gloria J. Martin. Both of these soups sound absolutely wonderful! Being a big fan of crab and brie, I'll try that one first! Thanks Gloria. -------------------------------------------------- Crab And Brie Bisque Enriched Fish Stock 1 bottle clam juice 1 medium onion, chopped 2 garlic cloves, smashed 2 large mushrooms, sliced 1 1/4 cups dry sherry 1 3/4 cups water 6 peppercorns 2 bay leaves 2 sprigs thyme (1/2 teaspoon dried) Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups. Soup 1/3 cup butter 1/3 cup flour 2 cups enriched fish stock (above) 1 cup milk 1 package lump crab meat, thawed and flaked (8 oz. pkg.) 2 1/2 cups milk 3/4 cup heavy cream 5 drops Tabasco 1 1/2 teaspoons salt 8 ounces Brie cheese, divided: 6 ounces/2 ounces Chives, small amount, chopped, for garnish Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes. Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture. Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving. Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes. To serve: Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives. Time Management Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil. -------------------------------------------------- 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 -------------------------------------------------- Quick Curried Pumpkin Soup 2 Tablespoons butter 1 small onion, minced 4 teaspoons curry powder 1/4 cup pecans, finely chopped 1 can chicken or vegetable broth 1/3 cup instant dried potato flakes 15 ounce can solid pack pumpkin 1 1/2 cups cider or apple juice 2 Tablespoons brown sugar 3/4 teaspoon salt few grinds pepper 2 cups half and half Note: if desired, oil may be substituted for the butter and milk for the half and half. Melt butter in bottom of 3-4 quart saucepot. Sauté onion for 2-3 minutes, until beginning to soften. Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking. Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half. Whisk again to make a smooth mixture. Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn't scorch. Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot. May be garnished with curry flavored whipped cream. Variations: 1. You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety. 2. You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2# chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin. Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk. -------------------------------------------------- Great Resources for Culinary Professionals. Get 4 top quality cookbooks for $1 each! Turn any meal into a magnificent feast with the help of world famous chefs like Julia Child and Emeril Lagasse. Learn how to make tempting treats, dazzling dinners and decadent desserts--fantastic foods that will make dining a delight! Discover a great selection of quick and easy recipes, techniques, and tips for both beginners and experts alike. Start now with 4 cookbooks for $1 each from The Good Cook. http://html.chef2chef.net/goto.php?id=86 -------------------------------------------------- A 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. Quick Mixed Grain Pan Rolls 1 package yeast (1 Tablespoon) 1/2 cup warm water 2 Tablespoons sugar 1 cup whole wheat flour (4 1/2 ounces) 1/2 cup rolled oats 3 cups white bread flour ((13 1/2 ounces) 1 1/2 teaspoons salt 4 Tablespoons butter Liquid 2 eggs plus enough milk to make 1 cup total Egg wash: 1 egg white beaten with 1 teaspoon water. Combine water, sugar and yeast in small dish. Let stand to proof. Processor Method: Put dough blade in workbowl. Add flours, oats and salt. Pulse to combine. Cut butter into 4 pieces. Add to workbowl and pulse several times to cut into dry ingredients. Turn machine on and pour in the proofed yeast and then the egg/milk mixture in a slow, steady stream. After mixture forms a ball, let it revolve around workbowl for about 60 times. Remove dough and place in zip-type bag and set in warm place until doubled (about 30 minutes). Hand Method: Put milk/egg mixture in large mixing bowl. Whisk together. Stir in the yeast mixture. Combine flours, oats and salt. Add 1/2 to mixing bowl and beat well for 1 minute. Add remaining dry ingredients and stir together. Empty out onto lightly floured board and knead for about 8 minutes. Place dough in zip-type bag and set in warm place until doubled (about 30 minutes). To Complete (both methods): Prepare pans: Spray 2-9" round pans or 2-8" square pans with non-stick pan spray. Spray the area where you will be working with the dough with the pan spray as well. Divide dough into 2 equal pieces. Cover the one piece to keep from drying out. Divide the piece you are working with into 16 fairly even balls. Arrange balls in one of the pans. Repeat with remaining dough. Drape pans with sprayed plastic wrap and set in warm place to rise until doubled (about 20 minutes). Preheat oven to 375ºF. while roll dough is rising. When dough has doubled, brush with egg wash and sprinkle with poppy, caraway or sesame seeds or a combination of all three. If desired you may also sprinkle lightly with coarse salt. Bake rolls for 20-25 minutes, until tops are browning and internal temperature of one roll is 190ºF. -------------------------------------------------- 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 -------------------------------------------------- Filled Apple-Pecan Cake Filling: (Make before starting cake) 8 ounces cream cheese, softened 1/3 cup sugar 1 egg 1/2 teaspoon rum extract (may use vanilla) 1/3 cup candied ginger, cut into 1/4" dice (2 ounces) Put cold cream cheese into bowl and soften in microwave for 30 seconds. Stir in sugar, egg, and extract with wire whisk. Be sure this is smooth before adding the ginger. Add ginger and stir. Place the bowl in your freezer to chill while you assemble the cake. 20 minutes will help it to stiffen and spoon out easier. Cake: 1-2 Granny Smith apples (purchase 9-10 ounces of apples. You may need 1 1/2 apples) 2 eggs 1 cup sugar 3/4 cup oil 2 cups all-purpose flour (8 ounces) 1 teaspoon baking soda 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon salt 1/2 cup pecans Preheat oven to 325° F.. Grease and flour a 12 cup tube-type pan. Core apples and cut into wedges-about 12 per apple. Set aside. Processor method: Place metal blade in workbowl. Add eggs and sugar. Run machine for 1 minute. Pour in oil through feed tube while machine runs and run for 1 additional minute. Add 1/2 of the apples. Chop by using 6 pulses. Add remaining apples and pulse 7 additional times. Sift dry ingredients into workbowl. Put pecans on the top. Pulse 2 times, scrape sides and pulse 2 more times. Mixer method: Cut apples up into a half inch dice. Set aside. Put eggs, sugar and oil into bowl of mixer. Beat for 3 minutes. Sift dry ingredients into mixing bowl. Beat on low speed until all flour disappears. Coarsely chop nuts. Stir in apples and nuts by hand. Both methods--to finish: Transfer batter to prepared pan. Remove chilled filling from freezer. Using 2 serving spoons, spoon dollops of filling in a ring around the tube pan. (Part the dough a little with spoons as you drop filling.) Make no additional effort to cover filling with the batter. Bake for 65-70 minutes, or until top springs back when touched. Cool in pan, on a rack for 30 minutes. Turn out onto serving plate. Chill before serving. Top may be sprinkled with powdered sugar just before cutting. -------------------------------------------------- Recipe Club HERE IS YOUR SPECIAL OFFER TO WIN >From Soupbase.com... Chefs Make it, Chefs Use it And so can you. 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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 -------------------------------------------------- Shopping Lists: 1 bottle clam juice 1 medium onion 2 garlic cloves 2 large mushrooms Dry sherry 6 peppercorns 2 bay leaves 2 sprigs thyme (1/2 teaspoon dried) Butter Flour 1 package lump crab meat, thawed and flaked (8 oz. pkg.) Milk Heavy cream Tabasco Salt 8 ounces brie cheese Chives, small amount Butter 1 small onion Curry powder Pecans 1 can chicken or vegetable broth Instant dried potato flakes 15 ounce can solid pack pumpkin 1 1/2 cups cider or apple juice Brown sugar Salt Few grinds pepper Half and half 1 package yeast Sugar Whole wheat flour Rolled oats White bread flour Salt Butter 3 eggs 8 ounces cream cheese Sugar 1 egg Rum extract (may use vanilla) Candied ginger 1-2 Granny Smith apples (purchase 9-10 ounces of apples. You may need 1 1/2 apples) 2 eggs Sugar Oil All-purpose flour Baking soda Nutmeg Cinnamon Cloves Salt Pecans -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |