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Chef2Chef Recipe Club - Volume 3 Issue 070 - October 4, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, As I write this brief note, I'm looking out the window at falling snow! We are forecast to get up to 8 inches today. Oh I know, the first snow of the year is so beautiful! But I still have two flower beds to rework and bulbs and garlic to plant. It's always a sad day when you have to bring out the snow shovel! Here I am whining while a hurricane is clobbering our friends in Louisiana! Shame on me! We'd like to thank Mollie Katzen for her recipe contribution this week and congratulate her on her wonderful new book, Mollie Katzen's Sunlight Café. Pick up a copy at our reduced price here: http://www.amazon.com/exec/obidos/ASIN/0786862696/chef2chef -------------------------------------------------- Next week I'll host a week of recipes using apples. We'll talk about the different types, some interesting apple factoids and historical information. If you have favorite recipes using apples, applesauce or apple butter, send them along to me and I'll post as many as I can. http://chef2chef.net/contacts/mail/mail-dn.html Have a great weekend, you deserve it! -------------------------------------------------- Red Pepper-Walnut Paste Based on the Middle Eastern sauce called muhammara (an Arabic word meaning "the color of red bricks"), this delicious paste is simultaneously pungent, slightly hot and sweet. I make it often and keep it around for many uses: as a topping for pilafs and other cooked grains, for spreading on pizzettas, crostini, crackers and sandwiches and as a dip for cooked or raw vegetables. Try spreading Red Pepper Walnut Paste on grilled tofu, fish, or chicken breasts for a fantastic barbecue experience. 2 heaping cups lightly toasted walnuts 2 to 3 medium cloves garlic 4 medium-sized red bell peppers (about 2 pounds), roasted and peeled 1 tablespoon plus 2 teaspoons cider vinegar 3 tablespoons fresh lemon juice 1/4 teaspoon ground cumin 1 teaspoon honey 1 1/4 teaspoons salt (or to taste) Black pepper and cayenne to taste NOTES: This keeps well for at least a week if stored in an airtight container in the refrigerator. In fact, the flavors deepen over time For a California twist, you can use almonds in place of the walnuts. Place the walnuts and garlic cloves in a food processor and pulse until they are finely ground, but not yet a paste. Seed the peppers, cut them into chunks and add them to the walnuts, along with the vinegar, lemon juice, cumin and honey. Process to a fairly smooth paste, then transfer to a bowl, and season to taste with salt, pepper and cayenne. Cover tightly and store in the refrigerator. Use as desired. Yield: 3 to 4 cups Preparation time: 10 minutes, after the peppers are roasted -------------------------------------------------- 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 -------------------------------------------------- Breaded Sautéed Goat Cheese Patties Crisp on the outside and creamy on the inside, these patties are a luxurious treat. Eat them plain or accompanied by little toasts and some vegetables and olives. They also fit perfectly on an English muffin, or tucked inside a cooked portobello mushroom. You can make these ahead of time and store them in an airtight wrapper or container in the refrigerator for up to a week. They reheat very quickly (about 20 seconds on High) in a microwave. You can also keep the patties warm in a 300°F oven just after cooking them. 1 cup soft goat cheese 1/4 cup fine bread crumbs Freshly ground black pepper 1 to 2 tablespoons olive oil Optional Accompaniments English muffins or little toasts Olives Thinly sliced radishes Thinly sliced cucumber Tiny Cherry Tomatoes Place about 2 tablespoons of the cheese on a piece of plastic wrap. Cover with another piece of plastic wrap, and gently pat and "massage" the cheese into a patty 2 inches in diameter and 3/4 inch thick. (You can also skip the plastic wrap, and just use your hands. Dampen them first, so the cheese won't stick.) Repeat with the rest of the cheese. You should have 8 patties. Place the bread crumbs on a plate, grind in some fresh black pepper and stir to mix. Press the cheese patties into the crumbs until coated on both sides and around the edges. Place a heavy, nonstick skillet over medium heat for about 2 minutes. Add 1 tablespoon of olive oil, wait about 30 seconds, then swirl to coat the pan. When the skillet is very hot, add the coated cheese patties and sauté for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary. When they are done to your liking, transfer the sautéed patties to a plate lined with a double-thickness of paper towels. Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments. Yeald: About 4 servings (2 patties each); easily multiplied PREPARATION TIME: 15 minutes -------------------------------------------------- Great Resources for Culinary Professionals and 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 -------------------------------------------------- Lemon Cloud The next time you make a special dinner, surprise your family and friends with this tart, lowfat dessert soufflé. If you put it in the oven as you sit down to dinner, it will be ready in all its puffy splendor just at the right time. (As with all soufflés, Lemon Cloud collapses soon after it is baked, so if you want puffy splendor, serve it immediately. On the other hand, if you don't care about puffy splendor, serve this within an hour or two of baking and it will taste just as wonderful.) 4 whole large eggs, plus 1 extra egg white A little butter and sugar for the baking dish 1/2 to 2/3, cup sugar 1/3 cup unbleached white flour 1 tablespoon grated lemon zest 1/4 teaspoon salt 1 cup yogurt (lowfat okay) 1/3 cup fresh lemon juice *Add the smaller amount of sugar if you like your desserts really tart. *Separate the eggs ahead of time, so they can come to room temperature. Separate the eggs, placing the yolks and whites in two separate medium-sized bowls. Cover both bowls and let the eggs come to room temperature. Preheat the oven to 350°F Lightly butter the bottom and sides of a 9-inch (8-cup) soufflé dish and dust it with sugar. Add 1/2 to 1/3 cup sugar, the flour, lemon zest and salt to the yolks and whisk for about 2 minutes, until creamy and smooth. Pour in the yogurt and lemon juice and whisk for a minute longer, or until uniform. Set aside. Beat the egg whites at high speed with an electric mixer until they form soft peaks. Sprinkle in the remaining 1/3 cup sugar and continue to beat the egg whites until they form stiff peaks. Fold about half the egg whites into the lemon mixture, using a rubber spatula and a gentle turning motion to bring the lemon mixture up from the bottom of the bowl. (It doesn't need to be uniform.) Fold in the remaining egg whites. Pour the batter into the prepared baking dish and bake on the center rack of the oven for 30 to 35 minutes, or until puffy on top, and just a little bit wobbly in the middle. Remove from the oven, and serve immediately. Yield: 4 to 6 servings Preparation time: 45 to 50 minutes (15 minutes of work) -------------------------------------------------- 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: 2 cups walnuts Garlic 4 medium-sized red bell peppers (about 2 pounds) Cider vinegar Fresh lemon juice Ground cumin Honey Salt Black pepper and cayenne 1 cup goat cheese Fine bread crumbs Freshly ground black pepper Olive oil English muffins or little toasts Olives Thinly sliced radishes Thinly sliced cucumber Tiny Cherry Tomatoes 5 whole large eggs A little butter and sugar sugar unbleached white flour lemon zest Salt 1 cup yogurt (lowfat okay) Fresh lemon juice -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |