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Chef2Chef Recipe Club - Volume 3 Issue 093 - November 6, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Almost two years ago we featured John Ash as our Chef of the Month. He is one of my favorite Cookbook authors. His book American Game Cooking, is one of my most used cookbooks and believe me, I have many hundreds of cookbooks. John Ash is an internationally recognized chef, educator, and author, who is credited as one of the creators of Wine Country Cuisine. His work with Fetzer Vineyards led to the creation of his book, From the Earth to the Table: John Ash's Wine Country Cuisine. Today we've got two recipes using Oysters and one great Chocolate Truffle Tort, which I've made before. Wonderful! For more information about John Ash and more recipes, click here: http://topchefs.chef2chef.net/recipes/john-ash/ -------------------------------------------------- Oysters On The Half Shell With Pickled Ginger Salsa Absolutely fresh oysters on the half shell are one of God's gifts to us. In California we get from several farms ranging from Tomales Bay north of San Francisco all the way up to British Columbia. A single variety, Miyagi from Japan, makes up most of what is cultivated. It's an amazingly adaptable creature and very sensitive to where it's grown. It can taste and look very different depending on where it's grown. Yields 24 oysters Ingredients: 24 fresh oysters such as Hog Island, Preston Point, Fanny Bay, etc. Pickled Ginger Salsa Yield: Approximately 1-1/2 cups 1/4 cup diced Jicama 1/2 cup peeled, seeded and diced cucumber 1/4 cup finely sliced red onion 3 tablespoons chopped pickled ginger 1 tablespoon seasoned rice wine vinegar 1 teaspoon lemon juice 1 tablespoon coarsely chopped cilantro leaves 1 teaspoon toasted sesame seeds 1/4 teaspoon sugar (or to taste) Salt and fresh ground pepper to taste Procedure: Combine all ingredients, cover and refrigerate. Use same day as made. To serve: With oyster knife, remove top shell from each oyster being careful to reserve all liquor (juices). Cut underneath oyster to free it from bottom shell. Place a teaspoon or so of Pickled Ginger Salsa on top of each oyster and serve immediately. John Ash © 2001 -------------------------------------------------- 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 -------------------------------------------------- Fresh Oysters Steamed In Spinach With Three Caviars Serves 6 36 small fresh oysters, shucked all liquor reserved 36 leaves young spinach 4 tablespoons chopped shallot or scallion 1/2 cup sliced mushrooms 4 tablespoons unsalted butter, softened 2-1/2 cups flavorful shellfish stock 3/4 cup dry white wine 2 tablespoons chopped fresh ginger 1 cup heavy cream Drops of fresh lemon juice Sea salt and freshly ground white pepper to taste Garnish: Lightly blanched julienne of leeks and carrots and fresh sturgeon, salmon and golden caviars. Procedure: Very quickly blanch the spinach leaves in boiling salted water until just limp. Plunge into ice water to set the color. Pat dry and wrap each oyster completely. Set aside refrigerated. To make the sauce: Sauté the shallots and mushrooms in two tablespoons of the butter until lightly browned. Add 2 cups stock, 2/3 cup wine, ginger and reserved oyster liquor and reduce by half. Add cream and reduce again to a light sauce consistency. Whisk in 1 tablespoon butter, strain and correct seasoning with salt, pepper and drops of lemon juice. The sauce will hold for up to 2 hours in a warm spot near the stove (not over 110 degrees) or in a thermos till serving time. To complete the dish: Place remaining stock, wine and remaining tablespoon of butter in a non-aluminum sauté pan. Bring to a simmer and add oysters in one layer. Cover and simmer for 15 seconds. Take pan off heat and leave covered while assembling rest of dish. On warm plates, place two tablespoons or so of the sauce in the center and arrange the oysters attractively on top. Top each oyster with a demitasse spoon of one of the caviars so that all three are used. Garnish with a sprinkling of the julienned vegetables and serve immediately. John Ash © 2001 -------------------------------------------------- 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. Includes Sour Mash Bourbon Bread, Biscuit and Pancake Mixes, Bourbon Chocolates, Derby Pie, Apple Butter, Honey, Sorghum, and of course, our Award-winning Country Ham & Pepper Bacon! http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Chocolate Truffle Tort Serves 10-12 So, this is my "death by chocolate" contribution to the world of cooking - a loving send-off to life itself and a heck of a way to go at that! A little slice is all you need. I love serving this with some very slightly sweetened blackberry coulis or sauce to help balance some of the richness. Yields one 9 inch cake Ingredients: 5 ounces (1-1/4 sticks) unsalted sweet butter 10 ounces (1-1/4 cups) bitter-sweet chocolate, finely chopped 1 tablespoon instant espresso or 2 tablespoons dark rum (optional) 8 large eggs, separated 1/2 cup sugar Pinch of salt 2 teaspoons grated orange zest Garnish: Cocoa, powdered sugar and a coulis made from slightly sweetened, puréed and strained fresh or IQF blackberries, if desired. Procedure: Over low heat, warm butter until just melted but not hot. Add chocolate and espresso powder or rum and whisk until melted. Cool slightly. In a separate bowl, beat yolks and half the sugar until light in color. Add warm chocolate mixture and whisk together. With a mixer preferably, separately whip egg whites with a pinch of salt, orange zest and add remaining sugar gradually just until firm peaks are formed. Stir in one quarter of whipped whites into chocolate mixture to lighten it. Carefully fold in remaining whites. Very lightly oil or butter a 9-inch spring form pan and place a circle of parchment or waxed paper on bottom. Pour batter into pan and bake at 350 degrees for 45 minutes. Cool and refrigerate if not serving same day. Note that cake will have a "cracked" top surface, which is part of its charm! To serve: Slice in small wedge and dust alternately with good unsweetened cocoa and powdered sugar and a tablespoon or two of blackberry coulis on plate if desired. John Ash © 2001. -------------------------------------------------- Recipe Club, The Holidays are nearly upon us and I'd like you to know that the Chef2Chef team has made it easy for you to find all of our favorite holiday recipes in one place. Our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus, you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here, and go ahead and bookmark, or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Shopping Lists: 24 fresh oysters such as Hog Island, Preston Point, Fanny Bay, etc. Jicama Cucumber Red onion Pickled ginger Rice wine vinegar Lemon juice Cilantro leaves Sesame seeds Sugar Salt and fresh ground pepper 36 small fresh oysters, shucked all liquor reserved Young spinach Shallot or scallion Mushrooms Unsalted butter Shellfish stock Dry white wine Fresh ginger Heavy cream Fresh lemon juice Sea salt and freshly ground white pepper Garnish: Lightly blanched julienne of leeks and carrots and fresh sturgeon, salmon and golden caviars. unsalted sweet butter bitter-sweet chocolate instant espresso or 2 tablespoons dark rum (optional) 8 large eggs Sugar Salt Orange zest Garnish: Cocoa, powdered sugar and a coulis made from slightly sweetened, puréed and strained fresh or IQF blackberries, if desired. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |