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Chef2Chef Recipe Club - Volume 3 Issue 069 - October 3, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Wow, hundreds of our members registered to win the Butcher Block and Jerky of the Month Club give-away yesterday. That means about 10,000 of the rest of you folks didn't want the free stuff! OK, your choice, second thoughts? http://marketplace.chef2chef.net/sweep/ Here are three more recipes from famed author Mollie Katzen. www.molliekatzen.com Enjoy! -------------------------------------------------- Tunisian Tomato Soup with Chickpeas and Lentils It seems like an ordinary list of ingredients, but when they are combined in this very satisfying soup, the flavors transcend the sum of their parts. 1 cup uncooked chickpeas, soaked overnight (or 1 to 2 15-ounce cans chickpeas) 1 cup uncooked lentils (any kind), rinsed and picked over 1 cinnamon stick 2 tablespoons olive oil 4 cups minced onion 2 tablespoons minced garlic 2 teaspoons salt 1 teaspoon turmeric 11/2 teaspoons cumin seeds 2 teaspoons ground cumin 2 to 3 bay leaves 1-28-ounce can crushed tomatoes Black pepper and cayenne to taste 3 tablespoons fresh lemon juice (or to taste) OPTIONAL TOPPINGS: Yogurt Minced fresh parsley or mint A few currants NOTES: *Streamline the preparation time by chopping the onions, mincing the garlic and sautéing them with the seasonings while the legumes cook. *This soup freezes well if stored in an airtight container. Place the soaked, uncooked chickpeas in a large pot and cover with water by 3 inches. Bring to a boil, lower heat to a simmer, partially cover and cook for 1 hour. (If you're using canned chickpeas, rinse and drain them and set them aside.) Add the lentils and cinnamon stick, partially cover again and cook for another 30 minutes, or until the chickpeas and lentils are perfectly tender, but not mushy. (If you're using canned chickpeas, just cook the lentils with the cinnamon stick in 7 cups water until tender-about 30 minutes.) Remove and discard the cinnamon stick, and drain the legumes, saving the water. Meanwhile, heat the oil in a soup pot or Dutch oven. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin and bay leaves and sauté over medium heat for 5 to 8 minutes, or until the onions are soft. Add 6 cups of water (including the reserved cooking water from the lentils) and the tomatoes and bring to a boil. Lower the heat to a simmer, partially cover, and cook for another 15 minutes or so. (The timing does not need to be exact.) Fish out and discard the bay leaves. Stir in the chickpeas and lentils and cook for only about 5 minutes longer, so the legumes won't become mushy. Season to taste with black pepper, cayenne and lemon juice. Serve hot, topped with some yogurt, a sprinkling of parsley or mint and currants, if desired. Yield: 6 servings (maybe a little more) Preparation time: About 80 minutes with dried chickpeas; 50 minutes with canned chickpeas (25 minutes of work either way) -------------------------------------------------- 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 -------------------------------------------------- Black Beans In Mango Sauce All you need are a couple of perfectly ripe mangoes and you're up and running with this quick, exotic dish. To make it into a complete meal, just add plain steamed broccoli and rice. Wonderful though they are to eat, mangoes can be difficult to cut up without their turning to mush. The good news here is that in this dish, it doesn't matter, because the mangoes get mashed anyway. So just cut them open, scrape out the flesh and mince as best you can. 1 1/2 tablespoons olive oil 2 cups minced red onion 1 tablespoon minced garlic 1 3-inch jalepeño chile, seeded and minced 1 1/2 tablespoons minced fresh ginger 1 1/2 teaspoons cumin seeds 1 1/2 teaspoons salt About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained) 6 tablespoons fresh lime juice 2 large ripe mangoes, minced Freshly ground black pepper to taste Minced fresh cilantro (optional) Squeezable wedges of lime Heat the oil in a medium-sized skillet. Add 1 1/4 cups of the onion and the garlic, chile, ginger, cumin seeds, and salt. Sauté over medium-high heat for about 3 minutes. Turn the heat down to medium-low and add the black beans and about half the lime juice. Sauté for about 5 more minutes, or until everything has mingled nicely and the beans are heated through. Mash the beans slightly with the back of the spoon and transfer to a bowl. Stir the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cover and let stand for about 15 minutes to let the sauce develop. Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango and some minced cilantro, if desired. For a finishing touch, tuck a juicy wedge of lime into the side of each serving. Yield: About 6 servings, depending on what else is served Preparation time: About 45 minutes (30 minutes of light work) -------------------------------------------------- Great Resources for Home Cooks. 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 -------------------------------------------------- Giant Mushroom Popover Here's how to roll out of bed in the morning and have something wonderful to eat before your brain kicks in (or after work, when your brain has already checked out). Make the mushroom mixture the day before and store it in a tightly covered container in the refrigerator. The next morning/afternoon, all you need to do is heat the mushrooms in an ovenproof skillet, prepare and add the egg mixture and bake. The popover will puff up and turn golden and magnificent all on its own. 1 tablespoon butter 1/2 cup finely minced onion 1/2 pound fresh domestic mushrooms, stemmed and thinly sliced 1/4 pound fresh shiitake mushrooms stemmed and minced 1 large clove garlic, minced 3/4 teaspoon salt 2 tablespoons dry sherry 3 large eggs 1 cup milk 1 cup unbleached white flour Preheat the oven to 375°F Melt the butter in a 10-inch ovenproof skillet. Add the onion and sauté over medium heat for 5 minutes. Stir in the mushrooms, garlic and salt and sauté for another 5 minutes. Add the sherry and cook uncovered for 10 minutes longer. Meanwhile, place the eggs, milk and flour in a blender and whip them into a smooth batter. Pour this over the mushroom mixture in the skillet, and transfer the pan to the center of the oven. Bake for 25 to 30 minutes, or until set. Cut into wedges and serve hot or warm. *Serve the Giant Mushroom Popover with a green salad or some fresh fruit for a refreshingly uncomplicated meal. Yield: 2 to 3 servings (easily doubled, if you have a second skillet) Preparation time: 50 minutes (20 minutes of work, most of which can be done ahead) -------------------------------------------------- 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: 1 cup uncooked chickpeas (or 1 to 2 15-ounce cans chickpeas) 1 cup uncooked lentils (any kind), 1 cinnamon stick olive oil Onion garlic Salt turmeric cumin seeds Ground cumin Bay leaves 1-28-ounce can crushed tomatoes Black pepper and cayenne Fresh lemon juice Yogurt fresh parsley or mint A few currants Olive oil Red onion Garlic 1 3-inch jalepeño chile Fresh ginger Cumin seeds Salt About 6 cups cooked black beans (3 15-ounce cans, rinsed and drained) Fresh lime juice 2 large ripe mangoes Freshly ground black pepper Fresh cilantro Squeezable wedges of lime Butter onion 1/2 pound fresh domestic mushrooms 1/4 pound fresh shiitake mushrooms 1 large clove garlic Salt dry sherry 3 large eggs Milk unbleached white flour -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |