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Chef2Chef Recipe Club - Volume 3 Issue 067 - October 1, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's the first of the month and that means our new "Chef of the Month" feature is out. This month, we are featuring Chef Thierry Blouet from Café des Artistes in Puerto Vallarta, Mexico. Visit the feature for recipes, information on the Gourmet Festival Puerto Vallarta and a Taste of Puerto Vallarta review from our recent culinary trip. It's all right here: http://topchefs.chef2chef.net/recipes-2/blouet/ -------------------------------------------------- Here are some more great recipes from Mollie Katzen. These three sound like a perfect Sunday Brunch to me! Find out more about Mollie Katzen by visiting www.molliekatzen.com. -------------------------------------------------- Gruyère Quiche with Golden Onion and Red Pepper You can prepare the sautéed vegetables (steps 1 and 2) up to several days ahead. 1 tablespoon olive oil 3 cups sliced onion 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1 teaspoon dry mustard 1 unbaked Quiche Crust 1 tablespoon balsamic vinegar 1 cup thinly sliced red bell pepper 1 cup (packed) grated gruyère 3 large eggs 1 cup milk Freshly ground black pepper Place a medium-sized skillet over medium heat and wait about 2 minutes. Add the oil and swirl to coat the pan. Add the onion, sauté for 5 minutes and then add the salt, herbs and mustard. Cover the pan, lower the heat and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375°F, and place the unbaked crust on a baking tray.) Stir the vinegar and bell pepper into the onions, turn the heat up to medium and cook, uncovered, for another 5 minutes. Remove from heat. Sprinkle the cheese into the crust, then spoon the onion-pepper mixture on top of the cheese. Whisk together the eggs, milk and black pepper to taste and slowly pour this over the vegetables and cheese. Bake on the baking tray in the lower third of the oven for 35 to 40 minutes, or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature. -------------------------------------------------- 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 -------------------------------------------------- American Potato Cutlets For an unusual skillet breakfast, serve these mashed potato cakes with Fried Green Tomatoes.(Recipe below.) The timing is good, because you can prepare the tomatoes first and then let them cool while you fry the potato cakes. (The tomatoes need time to cool anyway.) Why russets? Because they are a dry, meaty variety that mashes well. Other, waxier types can turn gluey when mashed. You can use leftover mashed potatoes for this. If they've been salted, adjust the amount of salt accordingly. If you're cooking the potatoes just for this recipe, use 1 pound. Peel them, cut them into chunks, and boil until soft. Drain very well, and mash until smooth. You can make and coat the patties up to a day in advance, storing them on a plate, tightly covered with plastic wrap, in the refrigerator. Dredge them again in bread crumbs just before frying. YIELD: About 4 servings (2 patties each) PREPARATION TIME: 30 minutes 1 1/2 cups cooked, mashed russet potatoes 2 tablespoons Dijon mustard 2 tablespoons minced fresh dill 1 teaspoon minced garlic 1/2 cup finely minced scallion 1 hard-boiled egg, minced or grated 3/4 teaspoon salt, or to taste 1/8 teaspoon black pepper 1 large egg, beaten 1/3 to 1/2 cup fine bread crumbs 2 to 3 tablespoons olive oil A little butter (optional) Place the mashed potatoes in a medium-sized bowl. Add the mustard, dill, garlic, scallion, hard-boiled egg, salt and pepper. Mix until everything is thoroughly blended. Break the egg onto a dinner plate, and beat it with a fork until smooth. Place the bread crumbs on another plate. Use your hands (wet them if you like, for easier handling) to form the mixture into 3-inch patties, using about 1/4 cup for each. Carefully dip both sides of each patty in egg and dredge them lightly in the breadcrumbs to coat on all sides. Place a 10-inch skillet over medium heat. After a minute or two, add the olive oil, wait for about 10 seconds, then swirl to coat the pan. If you like, you can also melt in some butter. When the pan is hot enough to sizzle a bread crumb, fry the cutlets about 5 minutes on each side, or until golden and crisp. Remove the cutlets from the pan and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Serve hot or warm. VARIATION: Broccoli-Potato Cutlets Follow the main recipe with these adjustments. Add to the potato mixture: 1 1/2 cups finely minced broccoli (florets and peeled stems) For a touch of color, replace the scallion with: 1/2 cup finely minced red onion -------------------------------------------------- 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 -------------------------------------------------- Fried Green Tomatoes Tart, crunchy, and dripping with juice, fried green tomatoes are rarely considered a breakfast food. But picture a few slices -- coated with golden cornmeal -- on the plate next to your scrambled eggs or tofu, and I think you'll reconsider. They're also a perfect partner for American Potato Cutlets. Serve these warm, not hot, as the insides of the tomatoes retain a lot of heat and could burn your mouth. The tomatoes don't have to literally be green, as long as they're unripe and really hard. They soften up so much during the cooking process that if they're at all ripe to begin with, you'll have mush when you're done. Use a metal spatula for turning the tomatoes and scrape the surface of the pan when you lift them. This ensures that you won't accidentally separate the cornmeal coating from the tomato. YIELD: 2 to 3 servings (2 to 3 thick slices per serving) PREPARATION TIME: 5 minutes, plus 20 minutes to cook 2 large unripe tomatoes (about 1 pound) 1/3 cup cornmeal or polenta (rounded measure) 1/4 teaspoon salt Nonstick spray and a little butter for the pan OPTIONAL TOPPINGS Coarse salt Freshly ground black pepper Core the tomatoes, and thinly slice off the ends. Cut the tomatoes into half- inch-thick slices (you'll get about 3 or 4 slices per tomato) and set aside. Combine the cornmeal and salt on a dinner plate. Mix until uniformly blended. Dredge the tomato slices in the cornmeal mixture, pressing it into the cut surfaces of the tomatoes to create a thick coating. Place a large skillet or sauté pan over medium heat for several minutes. Spray the hot pan with nonstick spray and melt in a little butter. After a few seconds, tilt the pan to distribute the butter, then add the coated tomatoes. Fry the tomatoes on each side for 8 to 10 minutes, or until crisp and golden. You might need to add a little more butter at some point to keep them from sticking. Remove the tomatoes from the pan and transfer them to a wire rack over a tray to cool. (This retains their crispy texture.) Wait at least 5 minutes before serving, as the insides of the tomatoes will have become very hot and will need to cool down a little. Serve warm, and pass some coarse salt, a pepper mill VARIATION: Fried Green Tomatoes With Melted Cheddar Follow the main recipe with this adjustment. Preheat the broiler. Place the fried tomatoes in a baking dish and sprinkle with 1/2 cup (packed) grated sharp cheddar. Broil just long enough to melt the cheese. 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: Olive oil Onion Salt Dried thyme Dried sage Dry mustard 1 unbaked Quiche Crust Balsamic vinegar Red bell pepper Gruyere 3 large eggs Milk Freshly ground black pepper russet potatoes Dijon mustard Fresh dill Minced garlic Finely minced scallion 1 egg Salt Black pepper 1 large egg Fine breadcrumbs Olive oil Butter (optional) 2 large unripe tomatoes (about 1 pound) Cornmeal or polenta Salt Nonstick spray and a little butter Coarse salt Freshly ground black pepper -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |