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Chef2Chef Recipe Club - Volume 3 Issue 066 - September 30, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, We're pretty excited to announce that this week, we are featuring recipes from Mollie Katzen. You know Mollie from her work in the classic, Moosewood Cookbook. She has a new cookbook and I've already got a copy. It's one of those cookbooks you just have to leaf through from front to back as soon as you get it. Many of this week's recipes are from the new book and the rest are old favorites. Enjoy! -------------------------------------------------- Author Mollie Katzen, with nearly 5 million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. Recently named by Health magazine as one of the five "Women Who Changed the Way We Eat," and a charter member of the Harvard School of Public Health Nutrition Roundtable and the new Natural Health Hall of Fame, Ms. Katzen is largely credited with moving healthful vegetarian food from the "fringe" to the center of American dinner plates. She is best-known as the author/illustrator of the groundbreaking classic, Moosewood Cookbook. You can learn more about her at www.molliekatzen.com. Her new book, Mollie Katzen's Sunlight Café, has over 350 Easy Recipes for Irresistible Muffins, Glorious Omelets, Tasty Pancakes, Homemade Protein Bars, and Other Delights to Launch and Sustain Your Every Day. List price $29.95US - Click here to buy it for $20.97! http://www.amazon.com/exec/obidos/ASIN/0786862696/chef2chef In this new cookbook, the beloved author and illustrator of the classic Moosewood Cookbook (one of the top ten best-selling cookbooks of all time), The Enchanted Broccoli Forest and, Vegetable Heaven now presents a beautifully-illustrated collection of over 350 irresistible and surprising recipes for breakfast. Mollie Katzen's Sunlight Café shows you how to prepare delicious, meatless, and protein-rich breakfasts of all kinds. Whether you're faced with a sit-down brunch for ten or just want an on-the-go breakfast treat for one, Mollie will have the perfect (and healthful) choice for you. Sunlight Café has sections on yogurt and cheeses, pancakes and waffles, muffins and biscuits, eggs and tofu, coffee cakes and protein bars, puddings and flans -- and much more! In addition to showing you exactly how to make the perfect omelet or the crispiest waffle, Mollie offers mouth-watering recipes for plum-studded morning cake, raspberry-drenched rhubarb, crispy southwest polenta hash, winter frittata with red onions, red potatoes, ruby chard and goat cheese, honey maple breakfast flan and gingerbread pancakes. Also included are wonderful recipes for quick and easy morning treats -- basmati almond muffins, giant savory popovers and peanut butter chocolate chip oatmeal protein bars -- with simple instructions on how to freeze or store them. Gracing the pages are Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating. Mollie Katzen's Sunlight Café will appeal to anyone who loves cooking, and wants to feel energized in the morning and stay focused throughout the day. -------------------------------------------------- Wild Rice With Cherries And Hazelnuts Wild rice has been a staple for the Ojibwa, Chippewa, and Algonquin people for thousands of years. Native Americans in the Great Lakes region still use wild rice in just about everything: cakes, breads, omelets, muffins, casseroles, pancakes and so on. The dark, robust grain (technically an aquatic grass) is complex, nutty, and pleasantly bitter -- and richer in protein, minerals, and B vitamins than wheat, barley, oats, or rye. When shopping for wild rice, you might notice a light brown "wild rice mix" as well as the more familiar dark variety. This paddy-grown grain is not the same thing as authentic Native American wild rice. It is lighter in color and milder in flavor-and cooks in less time and with less water If you make this recipe with "wild rice mix," cook it as you would any long-grain brown rice. Dried cranberries can be substituted for the cherries. Hazelnuts are also known as filberts. YIELD: 3 or 4 servings PREPARATION TIME: 1 1/4 hours (2 minutes of work) 1 cup wild rice 21/2 cups water 1/4 teaspoon salt Brown sugar or pure maple syrup 1/2 cup dried cherries 1/2 cup chopped hazelnuts, lightly toasted Milk, soy milk, or cream Place the wild rice, water and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot and lower the heat to a bare simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied," or burst open. (If the grain has become tender but there is still water left, drain it off.) Remove from the heat, and stir in the sugar or maple syrup and the cherries. Serve hot, topped with chopped hazelnuts and the milk of your choice. Precious Wild Rice Why is wild rice so expensive? Amazingly, about 20 percent of the world's crop is still hand-picked by Native Americans in canoes, who retain exclusive harvesting rights on the reservations along the shores of the Great Lakes. The crop is an important part of the tribes' economy. After it is cut, the precious grain is sun-dried, then hulled through an agitation process in a steel drum. This labor of love has been virtually unchanged throughout the centuries and to this day, true heirloom wild rice grows solely in the northern Great Lakes region. When buying wild rice, look for a 'hand-harvested" or "lake-harvested" insignia on the package, which verifies the original organic, foraged variety. By purchasing authentic wild rice, you will be supporting both the economic system of the Native American harvesters (enabling them to produce more) and the crop itself, which is ecologically fragile. -------------------------------------------------- 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 -------------------------------------------------- Pumpkin Muffins You don't need to wait for autumn to celebrate the spirit of the harvest. Create your own holiday season any time of year with these golden muffins. For a touch of texture and to give more of an intriguing bitter edge to the muffins, coarsely chop the orange, rather than grating it. The easiest way to do this is to shave off the outermost peel with a vegetable peeler and then to chop the shavings into smaller pieces with a sharp knife. The range of sugar allows you to make these sweeter or not, according to your taste. Cooked sweet potato or winter squash can be substituted for the pumpkin.. Canola oil can be substituted for some or all of the butter. YIELD: 8 to 10 muffins PREPARATION TIME: 15 minutes, plus 20 to 25 minutes to bake Nonstick spray 2 cups unbleached all-purpose flour 1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon allspice 3 to 4 tablespoons granulated sugar 1 tablespoon chopped orange zest 1/3 cup (packed) dark brown sugar 1 cup mashed pumpkin 1 large egg 1/2 cup milk 1 tablespoon vanilla extract 4 tablespoons (1/2 stick) unsalted butter, melted Preheat the oven to 400°F. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray. Combine the flour, salt, baking powder, spices, granulated sugar and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers, until thoroughly blended. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk and vanilla and beat with a fork or a whisk until smooth. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving -------------------------------------------------- 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 -------------------------------------------------- Greek Scramble A bright green quartet of fresh herbs (mint, scallions, parsley, and oregano) teams up with freshly cooked spinach to infuse scrambled eggs with Mediterranean soul. Laced throughout with crumbled feta--which is as much a seasoning as it is a cheese--this dish needs no salt. Just grind in a generous amount of black pepper and you're good to go. I like to serve this dish with thin slices of freshly toasted sourdough walnut bread. A mini-food processor makes short work of mincing the herbs. If you can't find fresh oregano, substitute 1/2 teaspoon dried oregano. YIELD: 4 servings PREPARATION TIME: 15 minutes 6 to 8 large eggs 3 tablespoons minced fresh mint 1 tablespoon minced flat-leaf parsley 1 teaspoon minced fresh oregano 2 tablespoons minced scallion Freshly ground black pepper 1 tablespoon olive oil 2 cups (packed) spinach 1 cup crumbled feta 1 cup diced ripe tomatoes or halved cherry tomatoes Break the eggs into a medium-sized bowl and beat with a whisk until smooth. Stir in the herbs and scallion and grind in a good amount of black pepper. Place a 10-inch skillet or sauté pan over medium heat. After several minutes, add the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the spinach and sauté for 2 to 3 minutes, or until the spinach has wilted and turned a deep green. With the heat still at medium-high, pour the eggs into the pan, scrambling them slowly As the eggs begin to set, push the curds from the bottom to one side, allowing uncooked egg to flow into contact with the pan. The spinach will blend into the eggs. When the eggs are mostly set but still slightly wet, sprinkle in the crumbled feta. Continue scrambling slowly, allowing the cheese to melt slightly into the eggs. After about a minute, stir in the tomatoes. Cook for just a few seconds longer, or until the eggs are done to your liking. Serve right away. -------------------------------------------------- Recipe Club, Butcher Block Giveaway It's a BLOCKbuster of a prize! WIN an awesome Butcher Block from KentuckyVirtual.com! This month only, you could win a hard maple butcher block! Made of only the finest hard woods. the end grain work surface is hand finished with a special blend of 100% natural, food safe oils and measures an impressive 24" x 24" x 3 1/2" ! It retails for more than $160 but you could be the one to win it! http://html.chef2chef.net/goto.php?id=105 KentuckyVirtual.com has hundreds of wonderful foods and handcrafted gifts. A sample of our most popular products you'll want to be sure and try…Sour Mash Bourbon Bread, Biscuit and Pancake Mixes, Bourbon Chocolates, Derby Pie, Apple Butter, Honey, Sorghum, and of course, our Award-winning Gourmet Cheeses, Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Shopping Lists: Wild rice Salt Brown sugar or pure maple syrup Dried cherries Hazelnuts Milk, soy milk, or cream Nonstick spray Unbleached all-purpose flour Salt Baking powder Cinnamon Ground ginger Allspice Granulated sugar Orange zest Dark brown sugar Mashed pumpkin 1 large egg Milk Vanilla extract Unsalted butter 6 to 8 large eggs Fresh mint Flat-leaf parsley Fresh oregano Scallion Freshly ground black pepper Olive oil spinach Crumbled feta Ripe tomatoes or halved cherry tomatoes -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |