|
Chef2Chef Recipe Club - Volume 3 Issue 065 - September 27, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's Friday! Our many thanks go to Gloria J. Martin for her wonderful recipes this week. We hope that she'll be back with more real soon. There's another chowdah recipe today! Next week we'll feature recipes from Mollie Katzen, the author and illustrator of the classic Moosewood Cookbook, which by the way is one of the top ten best selling cookbooks of all time. We'll have recipes from her newest book Mollie Katzen's Sunlight Café, a collection of over 350 irresistible Breakfast recipes. Looking forward to that! Have a great weekend, you deserve it! -------------------------------------------------- Fiesta Chicken Chowder with Cilantro Pesto 1/2 3# frying chicken, cooked, boned and torn into small pieces* 1/2 cup chopped onion 2 garlic cloves, minced 3 Tablespoons oil 2 1# cans white beans, drained and rinsed 2 cans chicken broth 1 small (4 oz) can chopped mild green chilies 1 cup fresh or frozen corn 1teaspoon salt Pinch hot paprika or pure chili powder** 2 cups half and half cream 8 ounces shredded Co-Jack cheese Sauté onions and garlic in oil until soft. Do not brown. Add the two cans of drained white beans and 1 can of the chicken broth. Heat to a simmer and cook 5 minutes. Purée solids with a hand blender or transfer the solids to work-bowl of food processor or a blender. Add second can of chicken broth, diced tomatoes, chilies, corn and chicken. Heat all to a simmer and add salt and chili powder. Simmer gently for 5 minutes and add cream. Bring temperature back up and serve. Ladle into soup bowls, spoon a dollop of cilantro pesto (RECIPE BELOW) in center and sprinkle with Co-Jack cheese. *You may use 1 1/2 cups of leftover chicken, or chicken breast. If you wish a smokey taste, after you have chicken in small pieces, combine 1-teaspoon vegetable oil with 1/2 teaspoon liquid smoke and then sprinkle over chicken and toss to mix thoroughly. **Pure chili powder has no other herbs and flavorings added. -------------------------------------------------- Cilantro Pesto 1 Tablespoon garlic, minced 1/4 cup Parmesan cheese 1 cup cilantro leaves 3 Tablespoons toasted pumpkin seeds 2 Tablespoons olive oil 1/4 teaspoon salt Juice from 1/2 lime 1/3 cup sour cream Blend all above ingredients in a food processor or blender until smooth. (Mixture may be made ahead and frozen for future use. This is a good way to use up surplus cilantro you may have on hand.) -------------------------------------------------- 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 -------------------------------------------------- Pedernales Valley Soup 3 poblano peppers 2-3 boneless chicken breast halves (about 16 ounces) 1-2 Tablespoons oil 1 medium onion 3 garlic cloves, minced 2 cups white mushrooms, sliced 1 can posole (yellow hominy), drained 1/2 cup water 1/3 cup cornstarch 2 cans chicken broth 1/3 cup minced cilantro 2 cups milk 16 ounces processed cheese, cubed 1/3 cup sour cream Salt to taste Pinch of chipotle powder or cayenne (optional) Method 1 (Doing indoors): Push on poblanos to flatten a little. Place in foil-lined pan, and place under broiler about 3-4 inches from heat. Broil on one side until skin is blackened almost all over, turn over and repeat. Remove to bowl and cover with plastic wrap to allow to steam until cooled. Strip away blackened skin and remove seeds. Cut peppers into 1/2" x 1" strips. Set aside. Cut chicken breast meat into bite-sized strips. Heat oil in large sauté pan. Sauté meat until it is fully cooked. Remove and set aside. Dice onions and add to sauté pan. Cook until softened. --Continue preparation at the "To Finish" section below-- Method 2 (Doing over grill): Rinse, pat dry and lightly brush chicken breasts with oil. Cut onion into 1/4 inch thick slices; do not separate into rings. Rinse poblanos and pat dry. Place onion slices, peppers and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft, pepper skins have blackened and chicken is done. (The juices should run clear.) Place peppers in bowl and cover while still hot from the fire. Let steam until cooled, then peel blackened skins and scrape out seeds. Dice onion and cut peppers and chicken into strips. Place 2 Tablespoons butter in sauté pan over low heat. --Continue preparation at "To Finish" section below-- To Finish (Both methods): Add garlic to sauté pan and cook 1 minute. Remove and put with reserved chicken. Add mushrooms and sauté 2-3 minutes, until softened. Remove pan from heat, add posole, chicken, onion and poblano. Combine 1/2-cup water with cornstarch in small dish. Add chicken broth to soup pot and bring to a simmer. Stir in the cornstarch mixture. Stir constantly until mixture bubbles for about 2 minutes. Add cilantro. Bring heat up and allow to simmer for at least 5 minutes. Add reserved chicken and vegetables, then add milk and cheese and stir until melted. Do not simmer after cheese is added. Just before serving stir in the sour cream. Taste for salt (about 1/2 teaspoon may be needed), and add chipotle powder if additional heat is desired. -------------------------------------------------- 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. Crusty Mushroom Cheese Bread 1 cup finely minced onion 2 Tablespoons butter 2 eggs, lightly beaten 1 can (10 3/4 oz.) plain cream of mushroom soup 4 cups biscuit mix 2 cups shredded cheddar cheese, divided 1/4 cup minced parsley Sprinkle of hot pepper flakes or taco spice (optional) Sauté onion in butter in a medium saucepan until tender. Do not brown. Remove from heat. Add mushroom soup and stir well. Add lightly beaten eggs. Preheat oven to 400ºF. In a mixing bowl, combine with spoon, biscuit mix, 1 cup of the cheese and the parsley. Add egg mixture all at once. Stir just until blended. Do not beat. Brush 2 8-inch round cake pans with shortening. Divide batter evenly between the 2 pans. Bake for 20 minutes. Sprinkle remaining cheese over both pans and then, if desired, sprinkle with spice. Bake 10-15 minutes longer. Serve hot. Time Management: The bread should be baked shortly before serving. To conserve on last minute preparation time, you may cook the onion and mix with the coup and eggs and then refrigerate. You may also combine the biscuit mix, cheese and parsley ahead of time. Then, just before baking, combine the two mixtures as directed above. Bake as directed, but give an extra 2-3 minutes to the first baking to compensate for the cold liquid. -------------------------------------------------- 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 -------------------------------------------------- Chocolate-Raspberry Nut Torte Torte 6 ounces semi-sweet chocolate chips 1/2 cup butter 2/3 cup sugar 3 eggs 1/2 cup cake flour 1/2 cup walnuts, coarsely chopped Preheat oven to 350ºF. Grease a 9" round cake pan. Line pan with parchment or waxed paper. Grease paper. Melt butter and chocolate chips together. In bowl blend chocolate/butter mixture with sugar. Whisk eggs together and add, mixing thoroughly. Stir nuts into flour. Add to butter/sugar/egg mixture and stir just until flour disappears. Spread chocolate batter into prepared pan. Bake for 20-25 minutes. The torte will rise slightly, then sink in the center. Don't overbake. Cool in pan on a rack. When cool, remove cake from pan. Do not leave inverted. Place on serving plate and chill before completing. Filling 1/2 cup raspberry jam (preferably purchase the type that consist of only fruit—no added sugar) Spread the raspberry jam over all the top of the torte except a 1/2" rim around the edge. Chill while preparing the Topping. Cocoa-Cream Topping 1 cup heavy cream* 1/2 cup instant cocoa mix** Combine the cocoa and cream in a bowl large enough to whip. Chill before whipping. *Try to purchase the heavy cream that is not ultra-pasteurized. All cream is pasteurized, but the ultra-pasteurized variety contains adulterants that change the flavor. **Read the label on container—it should not contain powdered milk. Use the variety that is only cocoa and sugar. To Complete When you are ready to complete torte, whip cocoa and cream mixture until stiff enough to spread. Be careful—the cocoa will cause it to thicken quickly and you do not want to over whip it. Spread the whipped cream mixture over the entire top. Refrigerate completed torte until ready to serve. -------------------------------------------------- Recipe Club Today is your last chance to WIN these prizes. >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 Homecook 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: 1/2 3# frying chicken Onion 2 garlic cloves Oil 2 1# cans white beans, drained and rinsed 2 cans chicken broth 1 small (4 oz) can chopped mild green chilies Fresh or frozen corn Salt Hot paprika or pure chili powder** Half and half cream Shredded Co-Jack cheese Garlic Parmesan cheese 1-cup cilantro leaves Toasted pumpkin seeds Olive oil Salt 1/2 lime Sour cream Onion Butter 2 eggs 1 can (10 3/4 oz.) plain cream of mushroom soup Biscuit mix Shredded cheddar cheese Parsley Hot pepper flakes or taco spice Semi-sweet chocolate chips Butter Sugar 3 eggs Cake flour Walnuts Raspberry jam (preferably purchase the type that consist of only fruit—no added sugar) Heavy cream Instant cocoa mix -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |