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Chef2Chef Recipe Club - Volume 3 Issue 096 - November 11, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Welcome to a week of recipes from the Yukon by Marlene Cochrane. The Yukon in the autumn is a very busy time. It is a time to preserve what the land has to give us. Because of the great hours of sunlight in the summer, gardens do fairly well up here, but crops like cucumbers, tomatoes and peppers need the greenhouse. I had a small airtight in my greenhouse and it extended the growing season by more than a month. I produced mouthwatering tomatoes, the cucumbers varied by the year, and some peppers. But I still preferred to grow my peppers in pots and bring them into the living room in the fall, where they would ripen on the vine, some reds, some yellows, and always one banana pepper plant. I would produce such beautiful tomatoes. Some I would wrap in newspaper, as they were green, then store them in boxes in my coolest closet, and they would ripen gradually. I would have absolutely wonderful tomatoes almost until Christmas. But not only is there the garden to deal with, there is the moose, caribou, ptarmigan and chum salmon. The highly prized king salmon made its journey up the Yukon River in mid-July. All must be preserved for the winter. I studied to be an accountant. I spent 18 years doing accounting, travelling around the Yukon, working with the native and non-native people of the Yukon. Many of the communities had no restaurant and I had to rely on the hospitality of members of the community for meals. I learned some very interesting recipes in that process. Cooking had always been my passion. Family members and friends encouraged me to get into the culinary arts for a living. I had never thought it could be a career! After a lot of training, and schooling, I find myself in a different industry and I love it!!! I work at a small, but busy, restaurant in the north end of Whitehorse, called Alice's Restaurant. It is a family dining restaurant where you would find things like meatloaf and mashed as a special, as often as you would find chicken cordon bleu with white wine mushroom sauce. Of course, being just a two-hour drive from the ports in Alaska, there is always fresh halibut and salmon, when in season. I don't really have a title at the restaurant, people just call me "DaCook". I wouldn't really call myself an Exec. Chef as I am only in charge in the absence of Alice. I pretty much do everything that all of the Chef de Partie station does. Marlene Cochrane -------------------------------------------------- Sourdough Sourdough starter is a basic of Yukon bread. Many Yukoners still use sourdough starter in their bread and pancakes, but now it is a matter of taste and not necessity. Sourdough starter is a living organism and as such needs food, oxygen and warmth to grow. Put the starter in a glass jar with a lid, and punch holes in the lid. Starter that is not refrigerated has a sharper bite than if it is. Adding baking soda to any recipe reduces this bite. Starter: 2 medium baking potatoes, diced 3 cups water 1/2 cup flour 1 teaspoon sugar Boil potatoes until overdone and the liquid is thick. Take one cup of liquid and cool to room temperature. Add one teaspoon sugar. Add flour to make a thin paste. Leave at room temperature for about 3 days (fermentation will take place). When fermented, you may use in any recipe for sourdough bread. If a better sourdough flavour is desired, take one teaspoon of this starter, add one cup warm water, half cup flour and one teaspoon sugar. Let stand at room temperature for a few days to ferment. This process may be repeated until desired flavour has been reached. If you are using the starter on a regular basis, remember to replace the amount you take out with equal parts warm water and flour, along with a little sugar. If you do not use it on a regular basis, store it in the fridge, but take it out now and then, feed it ½ cup flour, 1 cup warm water and 1 teaspoon sugar and let it warm up for 12 hours or so. Always take it out and feed it 12 hours before you plan to use it. -------------------------------------------------- Recipe Club, Are you familiar with the Bourbon Chicken that you find at the Cajun place in the Food Court at the mall? Well the marinade spices, basting sauce and cooking instructions are now available online from BourbonChickenSpices.com. If you are a fan of this great product, you can now make it at home and avoid the lines at the mall. Visit them by clicking here: http://html.chef2chef.net/goto.php?id=209 Product Review: "I've ordered their product twice. The first time I prepared it for a Labor Day Picnic. We also had Fried Turkey and slow roasted Prime Rib. The Bourbon Chicken was the "Hit" of the party I had a line in front of my grill for over an hour! The second time we made a full batch and froze it in eleven small portions, now we can have Bourbon Chicken like the mall at home whenever we want." David Nelson -------------------------------------------------- Sourdough Bread The sourdough bread and pancake recipes that I use come from a 1980 Kiwanis Club cookbook. I believe it was a one-time publishing, and is no longer available. 1 cup sourdough starter 2-1/2 cup warm water 7-1/2 cup flour 2 tbsp. cooking oil 1 tbsp. salt 2 tbsp. sugar 2 tbsp. baking soda Mix the starter thoroughly with the water and 5 cups flour in a large bowl. Cover with a damp cloth or plastic wrap and leave overnight or at least 12 hours in a warm place. Add the oil, salt, sugar and baking soda to the sourdough and stir until well mixed. Then add the remaining 2½ cups of flour. Mix by hand, then turn out onto a floured board. Knead until the dough is smooth. Add more flour as needed, but do not make the dough too stiff. Divide into 3 pieces. Round each piece and let rest 15 minutes. Shape into loaves. Suggested pan size is 8"x4"x3". Let rise in warm place until nearly double in size, 2 to 4 hours. Brush lightly with melted butter. Bake in preheated 425º oven for 5 minutes, reduce heat to 350º, and bake another 25 to 35 minutes. -------------------------------------------------- From Soupbase.com Sauce'em Awesome for the Holidays WOW your family and guests with Minor's elegant but easy "no-cook" Classic Sauce concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve restaurant quality flavor. Try Demi-Glace, Alfredo, Hollandaise, Thai Peanut, Burgundy, Green Peppercorn, or White Wine Cream sauce and you'll know why. Look at how easy this incredible shrimp recipe is... Sautéed Shrimp with Citrus Hollandaise Servings: 10 1 Cup Water 1/2 Container Minor's Hollandaise Concentrate 1/2 Cup Each Orange Juice & Grapefruit Juice 1 1/2 Tbsps Minor's Shrimp Or Seafood Base 1/8 Cup Triple Sec Liqueur 1 Tbsp Lemon Juice 1/4 Cup Butter Or Margarine 2 Pounds Shrimp -- peeled & deveined 1 Cup Grapefruit Sections 3/8 Cup Orange Sections In sauce pot, combine water, Hollandaise Concentrate, Base, Triple Sec and juices, mix well. Heat to boiling over med-high heat, stirring constantly. Set aside, keep hot. In sauce pot, melt butter over med-high heat, sauté shrimp 2-3 minutes, stirring constantly. Add prepared Hollandaise, blend well. Add citrus sections. Stir VERY gently. Serve over Angel Hair Pasta. For a limited time get FREE SHIPPING on all orders over $25.00 (not including S&H) Use the link below to order or enter C2C/1102-25FS on the Special Code line during checkout... (offer expires 11/30/02) Or give us a call at 800-827-8328 (Real people answer - no phone menus) Click Here to Order http://www.1shoppingcart.com/app/adtrack.asp?AdID=22073 P. S. Don't forget the gravy... Minor's Down Home Gravies are just that - down home. -------------------------------------------------- Sourdough Pancakes The traditional Yukon breakfast of sourdough pancakes is famous for its delightful flavour and good nourishment. 1 cup sourdough starter 2 cups warm water 2-1/2 cup flour 1/4 cup warm milk 1 tsp. salt 1/2 tsp. baking soda 2 tbsp. melted shortening or cooking oil 1 egg, slightly beaten Mix together the sourdough starter, flour and water, cover with plastic wrap and set in a warm place overnight (12 hours). Remove 1 cup of the mixture and return it to your starter. Then add the warm milk, salt, baking soda, shortening or oil and egg. Mix well, but do not beat. Let stand 10 minutes, then fry pancakes in desired size, in a lightly greased hot pan. -------------------------------------------------- Recipe Club, t he 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: 2 medium baking potatoes Flour Sugar Sourdough starter Flour Cooking oil Salt Sugar Baking soda Sourdough starter Flour Milk Salt Baking soda Shortening or cooking oil 1 egg -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |