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Chef2Chef Recipe Club - Volume 3 Issue 064 - September 26, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Growing up in New England we ate a lot of Chowdah. We had Clam Chowdah, Fish Chowdah, Lobster Chowdah, Seafood Chowdah and Corn Chowdah. Some of the resort towns even have Chowdah contests! The winner held bragging rights for a year and would include their illustrious award in their advertising campaigns. There are many types of Chowdah, my Mom used to make a great fish chowdah that was thin and had a little butter floating on top. There is the traditional thick and creamy style and then there is the Manhattan style. Many true-blue New Englanders did not consider a thin red soup a chowdah, but that is another story. Why am I rambling on about chowdah? Because today's first recipe is for a yummy sounding Chipotle Corn Chowder with Shitake Mushrooms, which sounds perfect for a cool autumn evening. Try it! Recipe Club, A good stock or broth is a key ingredient for a great soup or sauce. SoupBase.com is giving away $200 worth of products to lucky winners from our Recipe Club. All the info is just above the Shopping Lists below. The holidays are coming, you could use these products. Good luck and I hope you are a winner. You only have this week to enter! -------------------------------------------------- Chipotle Corn Chowder with Shitake Mushrooms 2 cans chicken broth 1 teaspoon salt 1 1/2 cups diced potatoes (about 10 ounces) 1 pound package frozen corn 1-2 dried chipotle chili peppers, seeded* 10 Shitake mushrooms** 1 medium onion, diced 1/2 red bell pepper, julienned 4 Tablespoons butter 3 Tablespoons flour 1 cup half & half (may use milk) 1 1/2 cups milk 1 teaspoon liquid smoke (optional) 1 teaspoon ground cumin 1 teaspoon sugar 2 Tablespoons minced parsley *Cut off top of pepper and split down one side. Scrape out seeds. **Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside. Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10-15 minutes). Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes. Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley. Ladle into soup bowls. Serve with a hearty bread. -------------------------------------------------- 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 -------------------------------------------------- Roasted Mediterranean Vegetable Soup 1 medium eggplant, peeled 1 Tablespoon salt Cut eggplant in half crosswise. Slice into 1" slices. Place in colander and sprinkle with salt. Toss. Allow to stand over a bowl, or in the sink for 30 minutes. Pat pieces dry—do not rinse. 1 red bell pepper, 1 small zucchini 1 small yellow summer squash 1/2 medium red onion, peeled 3 garlic cloves, peeled 1 teaspoon salt 1/4 teaspoon pepper 2 Tablespoons olive oil Preheat oven to 425ºF. Cut pepper into about 8 pieces, both squash into 1/2" slices and the red onion in 3 pieces. Place all the vegetables, including the eggplant into a large flat pan. Toss with seasonings and oil. Do not cover. Roast for 25 minutes, stirring twice. 1 1/2 pounds tomatoes, peeled and seeded* 1/4 cup onion, chopped 1 garlic clove, minced 1 Tablespoon olive oil 1/2 cup dry red zinfandel 2 Tablespoons chopped parsley 1 Tablespoon minced basil (1/2 teaspoon dried) 1/2 teaspoon sugar 1/2 teaspoon salt 1 Tablespoon Balsamic vinegar 1/4 teaspoon freshly ground black pepper Sauté the onion and garlic in oil until transparent. Do not brown. Add Zinfandel to stop cooking. Add remaining ingredients and cook quickly to evaporate liquid. Stir continuously to prevent scorching—remove pan from heat immediately if you see any problem. Combine both mixtures in large stockpot. Simmer briefly if vegetables do not seem fully cooked and soft. (They should be already.) Purée with hand blender or transfer solids to food processor or blender in batches to purée. Chicken broth Heavy cream Measure puréed mixture. Add 1 can chicken broth to each 1 cup of puréed vegetables. Heat to a good bubble and then simmer for 5 minutes. Add 1 Tablespoon heavy cream to each can chicken broth added. Reheat until hot, but do not boil. *If fresh tomatoes are just not nice, use canned, diced tomatoes, drained. You will need 1# after draining—don't squeeze liquid out, just empty can into a sieve and discard the liquid that goes through. Time Management: Soup may be completed the day before serving, except do not add the cream until you have reheated it. -------------------------------------------------- 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. Rosemary Focaccia, Speciale Dough 1/2 package active dry yeast (1 1/2 teaspoons) 1/3 cup warm water (110º to 115ºF) 1 Tablespoon sugar 3 cups all-purpose flour (15 ounces) 2 Tablespoons olive oil 1 teaspoon salt 1 large egg 1/3 cup sour cream 1/3-1/2 cup cold water Combine yeast with warm water and sugar. Let stand until foamy. Food Processor Method: Fit work-bowl with metal blade. Add flour, salt and oil to bowl. Pulse 2-3 times. Combine egg and sour cream in glass measure. Add cold water to 2/3 cup level. Remove small feed tube from lid. Turn machine on and pour in yeast in a steady stream, followed by the egg/water/sour cream mixture. Pour slowly so the flour will incorporate it. Add additional water by tablespoons if needed. (Dough should form a ball, and the additional water should not cause the ball to spread out and stick to the work-bowl.) Run machine 30 seconds after ball forms and all the water you have added is incorporated. Hand or Mixer Directions: Choose a strong spoon if hand mixing, or fit mixer with dough hook. Combine egg and sour cream in glass measure. Add warm water to 2/3 cup level. Add to mixing bowl. Add half of the flour and salt. Beat hard for 1 minute. Add yeast and beat for 1 more minute. Add remaining flour and beat well for 2 minutes. Turn out onto floured board and knead for 8 minutes. To Complete—Both Methods: Cover dough and let stand 30 minutes to rise in warm place. Pour 1/3 cup Rosemary Flavored Olive Oil into a 10"x15" jellyroll type pan with 1" sides. 12-15 oil cured olives Coarse Salt Fresh Ground Pepper Italian Herbs 4-5 sun-dried tomato halves 2-3 garlic cloves Spray counter with non-stick pan spray and pat dough out to 12"X18" size. Sides may be irregular. Lay in pan with oil. Turn dough over. Push out to cover pan. Make indentations over surface. Sprinkle with coarse salt. Grind fresh pepper over and sprinkle with Italian Herbs. Seed and sliver 12-15 oil cured olives and scatter around the top. Rehydrate 4-5 sun dried tomato halves, cut up and scatter around on dough. Peel and sliver 2-3 garlic cloves and scatter over dough (or use roasted garlic pulp). With the flat of your hand, push down on these items you have added to push them into the dough well. Cover pan with plastic wrap and let stand in warm place 45-60 minutes. Preheat oven to 425ºF. before dough has fully risen. When hot and dough is ready, bake for 25 minutes. Remove from oven and cool briefly. Cut into squares and serve warm. Additional Rosemary oil or plain extra virgin olive oil can be made available for dipping 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 -------------------------------------------------- Blue Plum Pandowdy Have ready to use, an 8"x8" square, or round, deep dish. Pastry 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup firm butter 2-3 Tablespoons milk Combine dry ingredients. Cut butter into flour mixture. Sprinkle milk over and toss. Gather into a flat disk. Roll out 1" larger all around than baking dish you are going to use. Cover pastry until ready to transfer to dish. Filling 3 pounds blue plums (Italian Prune Plums) 1 teaspoon almond extract 3 Tablespoons butter, optional Dash salt 3 Tablespoons flour Preheat oven to 375ºF. Wash plums. Cut in halves and pit. Place 1/3 plums in baking dish. Combine dry ingredients. Sprinkle 1/3 of dry sugar mixture over plums in dish. Add 1/3 more of the plums and sprinkle with 1/3 more of the sugar. Repeat one more time. Sprinkle almond extract and lemon zest over. Dot with butter, if desired. Dampen edge of baking dish. Transfer rolled out pastry to dish and seal to edge of dish. Crimp edge. Brush with milk and sprinkle with sugar. Bake for 45 minutes. Remove dish from oven and "dowdy" crust by cutting through the top in irregular order with a sharp knife. Return to oven until filling bubbles up well through cuts made in crust. Bubbles should appear thickened. Will take 15-25 minutes to complete. Serve warm, spooning into bowls. Pass light cream, if desired, or top with a scoop of vanilla ice cream. Makes 8-9 servings. -------------------------------------------------- Recipe Club HERE IS THE SPECIAL OFFER TO WIN >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: 2 cans chicken broth Salt Potatoes 1 pound package frozen corn 1-2 dried chipotle chili peppers 10 Shitake mushrooms** 1 medium onion 1/2 red bell pepper Butter Flour Half- &-half (may use milk) Milk Liquid smoke (optional) Ground cumin Sugar Parsley 1 medium eggplant Salt 1 red bell pepper, 1 small zucchini 1 small yellow summer squash 1/2 medium red onion 3 garlic cloves Salt Pepper Olive oil 1 1/2 pounds tomatoes Onion 1 garlic clove Olive oil Dry red zinfandel Chopped parsley Minced basil (1/2 teaspoon dried) Sugar Salt Balsamic vinegar Freshly ground black pepper Chicken broth Heavy cream 1/2 package active dry yeast (1 1/2 teaspoons) Sugar All-purpose flour (15 ounces) Olive oil Salt 1 large egg Sour cream 12-15 oil cured olives Coarse Salt Fresh Ground Pepper Italian Herbs 4-5 sun-dried tomato halves 2-3 garlic cloves All-purpose flour Baking powder Salt Butter Milk 3 pounds blue plums (Italian Prune Plums) Almond extract Butter, optional Salt Flour -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |