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Chef2Chef Recipe Club - Volume 3 Issue 091 - November 4, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Hello gang, it's the top of the month and we have a new celebrity "Chef of the Month" featured on our site. This month we tip our toques to Chef Jim Coleman. Jim Coleman is the Host of "Flavors of America" which is not only shown throughout the Philadelphia area every Saturday on WHYY TV-12 (PBS), but is also aired by PBS stations across the nation. Today I'll share a few of his recipes with you. If you'd like to learn more about this great chef and sample more of his recipes, click here: http://topchefs.chef2chef.net/recipes-2/coleman/ Each day this week, I'll feature recipes from the countries greatest celebrity chefs. If you have never visited our Chef Club, click here: http://topchefs.chef2chef.net/ -------------------------------------------------- Broccoli Chardonnay Soup Ingredients: 2 tbsp. white onions, chopped 1 tbsp. chopped fresh garlic 1 lb. of Broccoli roughly cut into small portions 1/4 cup small diced carrots 1 large Apple, peeled, seeded and roughly chopped 2 Green Onions, roughly chopped 4 cups of Chicken Stock 3/4 cup Chardonnay Wine 1/4 tsp. Cayenne Pepper Salt and White Pepper to Taste 1/2 cup heavy cream 2 tbsp. Chopped Fresh Tarragon Procedure: Sweat garlic and white onion in oil for 1 minute. Add broccoli, carrot, apple, green onion and sauté 1-2 minutes. Add chicken stock and wine bring to a boil. Reduce to a simmer and cook for about 10 minutes. Purée the soup in food processor or blender until all is puréed. Return back to pot. Season with cayenne pepper, salt & cream. Bring to boil and simmer 5 minutes. Serve in bowls garnished with tarragon. (C) 2001 Multi Media Productions, Inc. -------------------------------------------------- Kentucky Virtual is giving away a new prize this month. You could win a "Hamtastic" gift assortment of great Kentucky products. The prize includes a Grand Champion Country Ham, a Bacon Combo Gift Pack, 2 dozen Beaten Biscuits and 30 Hickory Smoked Sausage Patties. With the holiday upon us, everyone could use a prize like this. Register here: 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 -------------------------------------------------- Warm German Potato Herb Salad Ingredients: 2 lbs. Small New or Red Potatoes, washed well and cut into eighths 7 slices of Bacon cut into 1/4" strips 1 small Red Onion, finely chopped 1/2 tsp. Granulated Sugar 2 1/12 tbsp. Cider Vinegar 1/4 cup Chicken Stock 1 tbsp. Parsley, chopped 1 tbsp. Rosemary, chopped 1 tbsp. Thyme, chopped Procedure: In a large saucepot cover the potatoes with salted water by 1 inch. Bring to a simmer and cook until soft. Approximately 5 to 8 minutes. While potatoes are cooking, heat a large non-stick sauté pan over medium-high and cook the bacon until crispy and golden brown. Remove the bacon, leaving 3 tbsp. of the fat in the pan. Sauté the onions over medium-high heat until the onions are soft. About 2 to 3 minutes. Add 1-1/2 tbsp. of the vinegar, sugar and stock and simmer for 3 minutes over low to medium heat. Drain the potatoes and, in a large bowl, put the potatoes in with the onion mixture. Season with salt & pepper, add the remaining 1 tbsp. of vinegar and chopped herbs. This Potato Salad should be served warm or at room temperature. (C) 2001 Multi Media Productions, Inc. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Lobster Quiche Ingredients: 9" uncooked pie dough, pre-baked 15 minutes. Dock dough first 1 tbsp. Olive Oil 1/2 cup of the white part only leek, sliced 8 shiitake mushrooms, stems removed and sliced, 1 cup 1 1/2 cups cooked lobster meat 1/4 cup scallions, sliced 1 cup cheddar or gueyre cheese, shredded 4 eggs 1/2 cup milk 1/2 cup cream salt & pepper to taste 1 tsp. fresh dill pinch of nutmeg Instructions: Heat olive oil over medium low heat in a medium sauté pan and sauté the leek and mushrooms until soft. In a mixing bowl beat the eggs with the cream and the milk. Add salt, pepper, dill and nutmeg. Place the leek, mushroom, lobster, scallion and cheese into the pie shell. Pour batter on top and shake evenly. Cook in a preheated 375° oven for 30-35 minutes. (C) 2001 Multi Media Productions, Inc. -------------------------------------------------- Attention Culinary and Hospitality Industry Professionals. Sign up for your FREE subscription to Food Arts Magazine at Chef2Chef.net. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Shopping Lists: 1 lb. of Broccoli Green Onions 1 large Apple Chicken Stock Chardonnay Wine Cayenne Pepper Salt and White Pepper Fresh Tarragon heavy cream carrots white fresh garlic 2 lbs. Small New or Red Potatoes Bacon 1 small Red Onion Granulated Sugar Cider Vinegar Chicken Stock Parsley Rosemary Thyme 9" uncooked pie dough Olive Oil leek 8 shiitake mushrooms 1 1/2 cups cooked lobster meat scallions cheddar or gueyre cheese 4 eggs milk cream salt & pepper fresh dill nutmeg -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |