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Chef2Chef Recipe Club - Volume 3 Issue 063 - September 25, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, I love garlic! Each season I grow about 50 heads and braid them for use during the coming year. If you have a small space in your yard, now is the time to plant next years crop. Each clove on a head of garlic will produce a whole head next year. So, save back some of your garlic or pickup a few heads at the store and plant them now. Place them pointy side up into a small hole in your garden about 1-1/2 to 2 inches deep and 4 inches apart and cover them. Next spring they'll pop up right after the snow melts. Wait until late next summer when the tops look browned and wilted to harvest. Hang them to dry for about two weeks before braiding or storing in a dry space. You'll need garlic for the two soups offered today by Gloria J. Martin. Think how much better it'll taste with your own. Well maybe not, but it sure makes you feel good to use your own anytime you need it. -------------------------------------------------- Fontina Zuppa with Mushrooms and Bacon 10-12 thick slices of bacon 2 large shallots, sliced 2 Tablespoons minced fresh parsley 1 teaspoon dried oregano 1/2 teaspoon dried basil 4 garlic cloves, sliced 12 ounces fresh mushrooms, thickly sliced 4 Tablespoons flour 1 cup dry vermouth (may substitute chicken broth) 2 cups milk 2 cans chicken broth 1 cup orzo pasta (about 6 ounces) 8 ounces cubed fontina cheese 1 cup dairy sour cream 1 1/2 cups water Pepper to taste Salt if needed Makes about 10 cups. Cut bacon up into 1/2 inch wide pieces. Fry in skillet until crisp. Remove bacon with a slotted spoon. Leave 4 Tablespoons bacon grease in skillet. Set remainder aside. Add shallots, parsley, oregano, basil and garlic to skillet. Sauté until shallot is limp. Add mushrooms, stir and cover. Cook over low heat for 5 minutes. Remove lid and sprinkle with 2 Tablespoons flour. Stir through, then add the vermouth and milk. let simmer for 5 minutes. To a stockpot add the chicken broth. Bring to a boil, then stir in the orzo. Let simmer about 6 minutes. Check to see if cooked. Add contents of skillet and the fontina. Stir until melted. Add 1 1/2 cups additional water and the sour cream. Check for salt and add pepper to taste. Nice addition: Sprinkle a few slivered chives and sliced almonds on each bowl as you serve it. Time Management: The soup may be prepared up to the cooking of the orzo a day or two ahead and refrigerated. Complete up to adding the cheese and sour cream the morning before serving if desired. It is best if the cheese is added shortly before serving and the sour cream is added just before the end. -------------------------------------------------- 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 -------------------------------------------------- Sopa De Tortilla Garnish: 10 corn tortillas Stack 5 tortillas and cut into 1/8" to 1/4" strips. Heat 3 cups of vegetable oil in a deep pan to 375°F. Fry tortilla strips a few at a time for about 35-45 seconds, until crisp. Do not let them brown. Remove from oil with slotted spoon and drain on paper towels. Cut remaining tortillas in 1" squares. Reserve. Avocado Relish: 2 ripe avocados 1 Tomatillo 1 clove garlic 8 pitted ripe olives 1/2-cup cilantro leaves 1/2 cup sour cream Cut avocados in half and remove seeds. Scoop out flesh with tablespoon. Mince tomatillo, garlic olives and cilantro. Dice avocado and mix in. Stir in sour cream. Salt to taste. Reserve. Soup: 3/4 pound Mexican chorizo 1 cup water 2 cans diced tomatoes with green chilies 1 envelope dry onion soup mix 3 cups liquid (see * below) 1 teaspoon ground cumin 1/2-cup cilantro leaves 2 teaspoons Worcestershire sauce 1 can pozolé (hominy) Place skillet over medium heat. Squeeze sausage out of casing and fry for about 4 minutes, breaking up with a spatula. Pour in 1 cup water and bring to a boil. Cook 1 minute more. Drain meat through a sieve while hot. Reserve broth. Separate grease from broth by putting 2 wet paper towels in sieve and pouring the hot liquid through. (The grease will stay in sieve and broth will run through. Reserve degreased broth.* Place a 3 quart or larger saucepan over medium heat. Add 3 cups liquid* consisting of reserved broth plus additional water, tomatoes, onion soup mix, cumin, cilantro, pozolé, Worcestershire sauce and chorizo. Bring to a boil and cook for 5 minutes. Puree in blender, food processor or with hand blender. If using food processor, do not put over 3 cups at a time in workbowl. To serve: Put several of the tortilla squares in the bottom of each bowl and ladle soup over. Top with a few fried tortilla strips and then a spoonful of relish. Time Management: Sausage can be cooked the day before, drained and refrigerated, or soup may be completed the day before. For added speed, omit tortilla strips and top with crisp tortilla chips, sliced avocado and sour cream instead of garnish. (Note: Be sure to use Mexican Chorizo and not Spanish. The Spanish is a cooked, firm sausage, while the Mexican Chorizo is a fresh sausage. It can be found in links, or in bulk. -------------------------------------------------- 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. Challah 1/3 cup warm water (110-115° F.) 1 package dry yeast (1 Tablespoon) 1 teaspoon sugar 4 1/2 cups bread flour (20 ounces) 3 Tablespoons sugar 2 teaspoons salt 1/3 cup oil 2 eggs plus enough water to make 1 cup total Stir together the sugar, yeast and water. Let stand for 5-10 minutes. To make by hand or with heavy mixer: Break eggs into 1 cup glass measure. Add warm water to 1 cup line. Empty this into large bowl. Add oil. Whisk together. Add the rest of the sugar and approximately 1/3 of the flour. Mix together well. Add yeast mixture and beat for about 2 minutes. Combine salt with remaining flour. Add about 1/2 of the flour and stir until flour is worked in. Set aside 1/2 cup of remaining flour. Gradually add the rest of the flour, working in as best you can. Sprinkle the 1/2 cup of flour you set aside onto counter top. Turn out dough mixture and knead for about 10 minutes. (Set a timer--you will never believe how long 10 minutes takes.) Note: challah dough should be quite soft--not sticking to your hands but almost doing so. The 1/2 cup of flour will be worked into the dough when you finish. If you must, work in a little extra flour, but no more than essential to have a dough that can be handled. To make with heavy-duty food processor: Fit dough blade in workbowl. Add all of the flour, salt and sugar. Pulse to combine. Break eggs into a 2 cup glass measure and add cold water to 1 cup line. Add 1/3 cup oil. Whisk together in cup to break up eggs. Turn processor on and pour the yeast mixture in through the small feed tube, then continue running the machine as you pour in the cold water-egg-oil mixture in a steady stream. Mix until dough forms a ball and cleans the side of the bowl. Challah dough should be quite soft--almost clinging to the sides of the workbowl, but not really sticking. (If it is sticking, add flour as machine runs, by the tablespoons until the ball will revolve.) Continue processing for 60 seconds to knead. To finish, both methods: Remove the dough to an oiled bowl or a zip-top bag. Cover bowl with oiled plastic wrap or zip bag shut. Let rise in a warm place (75-85° F.) until doubled. Time will vary, depending on room temperature, from 45 minutes to 1 1/2 hours. Spray an area of your counter top where you wish to shape bread. Empty dough out gently (don't punch down). Form dough into a long narrow shape about 15-18" long. Place this on oiled baking sheet. With knife or scissors, cut dough into 3 long pieces for braiding. Start braiding in the middle and work to both ends. Punch each end and tuck under loaf. Cover loosely with oiled wrap and set aside to rise until doubled. Preheat oven to 375° F. before dough has fully doubled. Whisk glaze together: 1 egg, 1-teaspoon water, pinch salt. When dough has doubled, brush on glaze. Sprinkle with sesame seeds. Bake in lower third of oven for 20 minutes, then lower temperature to 350° F. and bake 10-15 minutes longer, until loaf is golden. Cool on rack. -------------------------------------------------- Recipe Club, THIS IS THE LAST WEEK FOR THIS DRAWING! 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 -------------------------------------------------- Peach Melba Cobbler 20 ounces peeled, sliced peaches, fresh or frozen, unsweetened 10 ounces raspberries, fresh or frozen, unsweetened--- divided use* 1 cup white sugar 1/4 cup all purpose flour 3 Tablespoons butter 1 Tablespoon minced candied ginger *Reserve enough berries to have one to garnish each serving. Combine sugar and fruit and let mixture stand for 30 minutes, until fruit begins to exude juices. Drain and combine the juices, sugar, flour, butter and ginger. Stir in the fruit and pour into a 7"x11" glass baking dish. Preheat oven to 425ºF. When oven is hot, gently stir the mixture in baking dish and place in oven. Mixture needs to be bubbling when topping is put on. Prepare topping immediately. (If you are delayed, remove dish from oven so fruit will not caramelize.) Topping 1 cup all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1/2 cup unsalted butter, room temperature 1/3 cup boiling water Place dry ingredients in mixing bowl and stir well. Cut the butter into the dry ingredients with a pastry blender. Pour the hot water over the flour mixture, all at once, and stir vigorously until all flour is dampened. Remove bubbling fruit mixture from oven and drop batter by spoonfuls onto the top. It is important that the fruit mixture be hot when you put on the topping, so it will not get soggy. Sprinkle top with sugar. Bake for 15-20 minutes, or until lightly browned. Best served slightly warm. To garnish, top with a dollop of whipped cream, a reserved berry and a mint leaf, or a piece of candied ginger. -------------------------------------------------- Recipe Club HERE IS THE SPECIAL OFFER TO WIN A GREAT PRIZE >From Soupbase.com... Chefs Make it, Chefs Use it. And so can you. Versatile, easy-to-use and convenient, Minor's bases make the most flavorful soups & stocks that taste like scratch in minutes. 1-teaspoon base to 1-cup boiling water and they transform into rich full-flavored stocks or broth for soups, sauces and gravies. Use them as a flavor ingredient in marinades, salad dressings, rubs, dips, and more. Culinary professionals have been relying on Minor's Bases, Gravies, Sauce Preps and Flavor Concentrates since 1951. No-Added MSG, Low Sodium, Vegan & Vegetarian selections available. Soupbase.com is Minor's Exclusive Home-cook distributor. We ship these superior professional products right to your door, with free recipes cut down to family size for your convenience. When you are at our website, take a look at some of the recipes, like BLT Soup, Cheeseburger Chowder, Green Chili Stew, New England Clam Chowder, Lobster Bisque, and on and on. 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 following week. Click here to find out more... http://www.1shoppingcart.com/app/adtrack.asp?AdID=19099 -------------------------------------------------- Shopping Lists: 10-12 thick slices of bacon 2 large shallots Fresh parsley Dried oregano Dried basil 4 garlic cloves 12 ounces fresh mushrooms Flour 1-cup dry vermouth (may substitute chicken broth) Milk 2 cans chicken broth 1 cup orzo pasta (about 6 ounces) 8 ounces cubed fontina cheese Dairy sour cream Pepper Salt 10 corn tortillas 2 ripe avocados 1 Tomatillo 1 clove garlic 8 pitted ripe olives Cilantro leaves Sour cream: 3/4 pound Mexican chorizo 2 cans diced tomatoes with green chilies 1 envelope dry onion soup mix Ground cumin Cilantro leaves Worcestershire sauce 1 can pozolé (hominy) 1 package dry yeast Sugar 4 1/2 cups bread flour Sugar Salt Oil 2 eggs 20 ounces peeled, sliced peaches, fresh or frozen, unsweetened 10 ounces raspberries, fresh or frozen White sugar All purpose flour Butter Candied ginger All-purpose flour Baking powder Salt Sugar Unsalted butter -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |