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Chef2Chef Recipe Club - Volume 3 Issue 080 - October 18, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, A couple of weeks ago, SoupBase.com had a contest to win gift certificates for their great products. I signed up, but for some reason I didn't win. I do have the winner's names for you. Here they are. The $100 certificate went to Emily Bright. They also awarded two $50 gift certificates to David Hammer and Jodi Lewis. Congratulations. You'll love their products. I do! Stay tuned, as they will have more exciting offers through the holidays. -------------------------------------------------- I'd like to thank Terri Pischoff Wuerthner, CCP for taking time out of her busy schedule to share her wonderful tips and recipes this week. Not only is she busy as a food writer, travel writer, recipe development and Cajun Cooking teacher, she has authored 2 books, Food for Life and Everyday Favorites of Sonoma County. She also writes for magazines like Bon Appetit, Cooking Light, Herb Companion, Better Homes and Gardens, Mademoiselle and Health. We extend an open invitation for her to come back anytime. Next week we'll have some Halloween recipes for you. Have a great weekend everyone! -------------------------------------------------- FRIDAY: AUTUMN CELEBRATION MENU Menu: Butter Lettuce with Oranges, Toasted Pecans, Shaved Asiago and Orange Vinaigrette Mediterranean Lamb Shanks Basil Polenta Cauliflower with Lemon Mayonnaise-Cheddar Crust -------------------------------------------------- Butter Lettuce with Oranges, Toasted Pecans and Shaved Asiago; Orange Vinaigrette Serves 6 The variety of colors and textures make this salad a favorite. The orange flavor in both the salad and the dressing are a refreshing and tangy complement to the rich sauce on the lamb shanks in this autumn menu. 2 small or l large head butter lettuce (about 1 pound, total) 2 small oranges 1/2 cup pecan halves 1 ounce Asiago cheese Dressing: 2 tablespoons fresh orange juice 6 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon paprika Wash and dry lettuce and store in refrigerator to crisp. Peel the 2 oranges, cut in half crosswise, remove seeds and break segments apart. Toast pecan halves in a dry frying pan set over medium-low heat for 5 minutes, or until they become fragrant. With a cheese plane or vegetable peeler, shave the Asiago cheese. Place the orange juice in a bowl and slowly whisk in the olive oil, salt, pepper and paprika. Tear the lettuce and toss with the dressing. Dish up onto a platter or individual plates. Top with orange segments, pecan halves and shaved cheese. -------------------------------------------------- Jerky of the Month Club The perfect gift for the hunter or fisherman in your family. Enjoy a healthy lean treat while watching your favorite football team. Gourmet handcrafted beef jerky in your favorite flavors, like Teriyaki or Barbecue delivered to your door for six months. Jerky-of-the-month.com is giving away three six-month memberships to lucky Chef2Chef visitors this month! Everyone loves great beef jerky! Register for a chance to win gourmet beef jerky or give your winnings to the jerky lover in your family. http://html.chef2chef.net/goto.php?id=229 -------------------------------------------------- Mediterranean Lamb Shanks Serves 6 This recipe is prepared in minutes, yet tastes like you spent hours on it. Use an excellent quality sauce, as it is the foundation of the dish. 3 lamb shanks, cracked, about 3 pounds 1 26 ounce jar Marinara Sauce, or your favorite pasta sauce 1 cup red wine 1 cup chicken stock 1 teaspoon basil 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375 degrees. Place the lamb shanks in a Dutch oven. Combine remaining ingredients and pour over shanks. Bake, covered, for 2 1/2 hours in preheated oven. Basil polenta is an ideal accompaniment, but pasta, rice, or bread works well—as long as you have something with which to soak up the rich, full-bodied sauce. -------------------------------------------------- Recipe Club, looking for unique, one-of-a-kind salsa, sauce and marinade recipes to wow your family and friends? Try "Banditos Quick Treat", a package of cream cheese softened, a 16 oz. Jar of medium or habanero salsa and whip together until fluffy. Delicious! You can find this recipe and many more at Bandana Bandito: http://www.bandito.com Check out their new recipe ebook "Appetizers - Recipes from the Bandit's Wife." http://www.bandito.com/moreinfo.cfm?Product_ID=230 The bandit's wife offers 23 great Bandana Bandito appetizer recipes that are unique, secret and tasty. Order it now for only $5.95 http://www.bandito.com/moreinfo.cfm?Product_ID=230. As you read this, the bandit's wife is in the kitchen secretly preparing other e-recipe-books, filled with great twists to old favorites and unique recipes only the bandit's wife knows about! She'd love to hear your ideas too! Register to win a Chip and Dip Bowl and an exciting selection of gourmet salsas by clicking here: http://html.chef2chef.net/goto.php?id=238 -------------------------------------------------- Basil Polenta Serves 6 The accent of basil is a delicious and colorful complement to the savory yellow polenta, bringing this simple dish up to the status of dinner-party fare. Cornmeal, rather than polenta, is used to achieve a smoother texture. 3 cups water 1 cup cornmeal mixed with 1 cup water 4 garlic cloves, minced 1/4 cup chopped, fresh basil leaves 1/2 teaspoon salt 1/4 teaspoon white pepper 1 tablespoons butter 2 tablespoons freshly grated Romano cheese Bring the 3 cups water to a boil in the top of a double boiler. Add the cornmeal-water mixture, garlic, basil, salt and pepper. Cook, stirring constantly with a whisk, until mixture again comes to a boil. Reduce heat and simmer for 20 to 30 minutes, until smooth, stirring occasionally. Stir in butter and cheese. When butter is melted, remove polenta from heat and serve with some of the sauce from the lamb shanks, spooned over or alongside polenta. -------------------------------------------------- Lost Yankee Winter Morels. Why wait till spring when you can enjoy Morels any month of the year? Winter Morels: frozen, bite sized wild Morel caps (no stems), in a low salt, no MSG, chicken, vegetable or beef stock. Recipe developed over five years with advice from two very fine restaurants. Designed to be a versatile Morel product allowing a chef to explore the world of Morel recipes. http://html.chef2chef.net/goto.php?id=237 NOTE: I've had these delicious morels recently and they are every bit as good as this company claims them to be. All the aroma, flavor, texture of fresh picked wild Morels can now be had year round. -------------------------------------------------- Cauliflower with Lemon Mayonnaise-Cheddar Crust Serves 6 The textures and flavor combinations in this dish make it a favorite: the baked cauliflower is coated with a golden crust of sharp cheddar cheese, underneath which is a lemon mayonnaise that is a creamy complement between the mild cauliflower and the sharp cheese. 1 medium head cauliflower (about 1 ½ pounds) 1/3 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon grated lemon zest 2 teaspoons Dijon mustard 1/8 teaspoon white pepper 2 tablespoons minced fresh tarragon 1 cup grated sharp cheddar cheese Preheat oven to 350 degrees. Steam the whole head of cauliflower for 15 minutes, until barely done. Cool slightly. Combine mayonnaise, lemon juice and zest, mustard, pepper and tarragon. Spread mayonnaise mixture over cauliflower. Pat cheese onto mayonnaise-coated head of cauliflower and bake in preheated oven for 10 minutes. Cool for a few minutes to let cheese set and slice into 6 wedges. -------------------------------------------------- Shopping Lists: 2 small or l large head butter lettuce (about 1 pound, total) 2 small oranges Pecan halves Asiago cheese Fresh orange juice Olive oil Salt White pepper Paprika 3 lamb shanks, cracked, about 3 pounds 1 26-ounce jar Marinara Sauce, or your favorite pasta sauce Red wine Chicken stock Basil Oregano Salt Pepper Cornmeal 4 garlic cloves Fresh basil leaves Salt White pepper Butter Romano cheese 1 medium head cauliflower (about 1 ½ pounds) Mayonnaise Lemon juice Lemon zest Dijon mustard White pepper Fresh tarragon Sharp cheddar cheese -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |