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Chef2Chef Recipe Club - Volume 3 Issue 068 - October 2, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It's the beginning of the month and we have some cool stuff to give away this month at Chef2Chef.net. You may have noticed the Cutting Board giveaway from Kentucky Virtual this month. I've made mention the last couple of days. This solid maple cutting board is 24 inches square and 3-1/2 inches thick. It's worth over $160 and a winner will be picked at month end. You could use one or I'm sure you know someone you could give it to for Christmas. http://html.chef2chef.net/goto.php?id=105 Also this month, the folks from Jerky-of-the-Month.com is giving away 3 subscriptions to it's famous Jerky of the Month Club. 3 Winners will get a new flavor of Jerky delivered to their door for the next 6 months. Everybody likes jerky, or knows someone who does. Register to win, or order a membership for someone you love who loves jerky. The Gift that keeps Giving! NOTE: I'm a member of this club and I can't wait for the mail each month. It's bills, bills, bills, bills, bills, JERKY! I Love That! http://html.chef2chef.net/goto.php?id=229 Check out our Sweeps Page and Register to Win Great Prizes every month! http://marketplace.chef2chef.net/sweep/ Enjoy today's recipes from Mollie Katzen. Her new book Mollie Katzen's Sunlight Café is a gem and must have for any cookbook collection. Pick one up here for a great price. http://www.amazon.com/exec/obidos/ASIN/0786862696/chef2chef -------------------------------------------------- Polenta Waffles with berries An extra benefit from making these delicious waffles is that the berries emit an amazing aroma when they hit the hot waffle iron. It will fill your kitchen with the best of breakfast smells! I use polenta instead of regular cornmeal for these waffles, because its coarse grind gives them a slightly crunchy texture. You can use any kind of berry--and frozen ones work beautifully--so you can have these any time of year. I like to use a mixture of different types. You can buy an unsweetened frozen berry mix in most supermarkets. Don't defrost them before adding them to the batter, but do cut larger berries into smaller pieces. (You can do this while they are still frozen.) To keep the waffles warm, transfer them to a rack on a baking tray, and place the tray in a 200°F oven until serving time. (The rack keeps them crisp.) Canola oil can be substituted for some or all of the butter. YIELD: 4 servings (8 standard waffles, or 4 Belgian waffles) PREPARATION TIME: 20 minutes 1 3/4 cups unbleached all-purpose flour 1/4 cup polenta 1/4 teaspoon salt (rounded measure) 2 1/2 teaspoons baking powder 1 tablespoon sugar 3 large eggs 1 1/2 cups milk 4 tablespoons (half a stick) unsalted butter, melted 2 cups berries (any kind) Nonstick spray Butter for the waffle iron Preheat the waffle iron. Combine the dry ingredients in a medium-sized bowl. Break the eggs into a second medium-sized bowl and beat with a whisk until frothy. Drizzle in the milk. Add the egg-milk mixture to the dry ingredients, along with the melted butter and the berries. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened. Try not to over-mix and also try to avoid breaking the berries. You'll break some anyway, but just do your best. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray and rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as an edible utensil to butter the waffle iron.) Add just enough batter to cover the cooking surface--approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle). Cook for 2 to 3 minutes, depending on your waffle iron. Don't over-bake-- you want it crisp and brown but not too dark. It's okay to peek. Serve hot, with your chosen toppings. -------------------------------------------------- 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 -------------------------------------------------- Homemade Protein Bars Making your own granola bars is much easier than you may think and it's really fun. These homemade bars are very economical and you get to select all the ingredients according to your own standards, needs, and taste. Try adding some or all of the protein boosters that follow the recipe. You may never make these the same way twice. For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana (Or try the silken tofu option in the Protein Boosters box.) Add an extra pinch of salt if using pumpkin or silken tofu. The range of sugar allows you to make these bars sweeter or not, according to your taste. YIELD: About 20 medium-sized bars PREPARATION TIME: 10 minutes, plus at least 30 minutes to bake Nonstick spray 1 cup soy protein powder 1/2 cup unbleached all-purpose flour 2 cups rolled oats 1/2 cup oat bran 1/2 teaspoon cinnamon 3/4 teaspoon salt 1/2 to 2/3 cup (packed) brown sugar 1 cup semisweet chocolate chips 1 1/2 cups plain or vanilla yogurt 1/4 cup canola oil 2 teaspoons vanilla extract Preheat the oven to 350'F (325'F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray. Mix together the protein powder, flour, oats, oat bran, cinnamon and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips. Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry and mix patiently, until thoroughly blended. (You may have to use your hands--it will be a thick batter, verging on a dough.) Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool. Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting. VARIATIONS: Protein Boosters You can make the main recipe with any combination of the following adjustments: Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave). Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder. Replace the yogurt with mashed silken tofu (soft or firm.) Add an extra pinch of salt. Add 2 to 3 tablespoons powdered egg whites Add up to 1 cup chopped nuts and/or sunflower seeds. -------------------------------------------------- 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 -------------------------------------------------- Crispy Southwest Polenta Hash In this fun breakfast or brunch dish, you sauté Polenta pieces in a hot skillet with savory southwestern seasonings for a terrific crunchy hash. Be sure to use a large enough skillet (or two skillets, side by side) so the polenta can have maximum contact with the hot surface. That is what gives this dish the crisp texture that makes it extraordinary. This hash is good with eggs or by itself. It's really good with salsa! Use your favorite commercial brand, or make your own. The Polenta pieces must be made at least 1 1/2 hours ahead of time. You can make them several days ahead of time and store them in an airtight container in the refrigerator. The jalapeño adds a bit of heat. For a milder flavor, remove and discard the seeds. (Wash your hands after handling this or any other hot pepper.) You can also substitute canned green chiles. Yield: 4 to 6 servings (depending on the context) Preparation time: 30 minutes (...once the Polenta Pieces are made. They take at least 1 1/2 hours to prepare, cool, firm up, and cut) 2 to 3 tablespoons olive oil 1 to 2 teaspoons butter (optional) Polenta Pieces (recipe follows) Nonstick spray (optional) 1 heaping cup minced onion 2 to 3 tablespoons minced jalapeño (a 3-inch chile) 2 teaspoons pure ground chile powder 1 teaspoon minced garlic 1 to 2 cups fresh corn kernels (optional) 1 to 2 cups cherry tomatoes, halved (optional) 1 1/2 cups cooked black beans (a 15-ounce can), drained Salsa (any kind) Place a 10-inch sauté pan over medium-high heat for about 2 minutes. Add 1 tablespoon of the oil, wait another 10 seconds or so, then swirl to coat the pan. You can also melt in some butter for a richer flavor. Add the Polenta pieces (you should hear a nice sizzle on contact), and sauté in a single layer for a good 12 to 15 minutes, loosening and moving them around every 5 minutes with a metal spatula to keep them from sticking. They will crumble somewhat, which is actually desirable, as it makes a crisper result. Don't move the pieces any more often than every 5 minutes, letting them sit over the heat is what gets them crisp. If the polenta appears to be sticking, push it to one side, lightly spray the pan with nonstick spray--or add a little more olive oil and resume sautéing until all surfaces are golden. When the polenta turns golden, move it over to one side of the pan and pour in a little additional oil. Add the onions, jalapeño, and chile powder and sauté for 8 to 10 minutes, or until the onions are very soft. Stir in the garlic, and sauté for another 5 minutes. Push the polenta pieces back into the center and mix everything together in the pan, still over the heat. Gently stir in the corn, tomatoes and beans and cook just until heated through. (Be careful not to break the beans as you stir. The dish looks nicer if they remain whole.) Serve hot or warm, with salsa if desired. Polenta Pieces 1 3/4 cups water 1 teaspoon salt 1 1/2 cups coarse cornmeal (polenta) 1 cup cold water Pour 1 3/4 cups water into a medium-sized saucepan, add the salt, and bring to a boil. Meanwhile, place the polenta in a bowl with the cold water and stir until it is completely moistened. Turn heat under the boiling water down to a simmer and spoon in the wet polenta. Stir with a wooden spoon, and cook over medium- low heat for about 5 to 8 minutes, or until very thick. Turn the polenta out onto two dinner plates, spreading it into a thin circle all the way to the rims of the plates. Let it cool for at least 1 hour. It will become very firm. Cut the polenta into cubes or dice and proceed with the following recipe. NOTE: For an even crisper result, let the cut pieces "air out" for about an hour before frying. -------------------------------------------------- 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: Unbleached all-purpose flour Polenta Salt Baking powder Sugar 3 large eggs Milk Unsalted butter 2 cups berries (any kind) Nonstick spray Butter for the waffle iron Nonstick spray Soy protein powder Unbleached all-purpose flour Rolled oats Oat bran Cinnamon Salt Brown sugar Semisweet chocolate chips Plain or vanilla yogurt Canola oil Vanilla extract Olive oil butter (optional) Nonstick spray onion Jalapeno (a 3-inch chile) pure ground chile powder minced garlic fresh corn kernels cherry tomatoes cooked black beans (a 15-ounce can) Salsa (any kind) Salt coarse cornmeal (polenta) -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |