|
Chef2Chef Recipe Club - Volume 4 Issue 33 - February 12, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Only two more days until Valentines Day! Are you ready? If you are going out, make your reservations now! If you are cooking at home, get to the store early and get just what you need. Order your flowers if you are going to give them. Do not wait until the last minute for flowers or your bouquet will look like you did. Today is the day to order your gourmet items that ship two days…like caviar or chocolate truffles. See the links below. Here are some more recipes from Cynthia Bowan of Cynthia's Corner. http://chef2chef.net/features/cynthia/ -------------------------------------------------- Herbed Fusilli 2 tablespoons olive oil 1 medium zucchini, halved lengthwise, thinly sliced 2 large garlic cloves, chopped 16 oz. can Italian plum tomatoes with juices 1 teaspoon capers 1/2 cup dry white wine 1 1/4 teaspoons dried thyme, crushed, divided 8 ounces Fusilli or other short pasta, freshly cooked 1 1/3 c. packed shredded Monterey Jack cheese (low fat works) Heat olive oil in heavy medium broiler-proof skillet over medium heat. Add zucchini and garlic, sauté until fragrant, about 1 minute. Add tomatoes with juices, white wine and 1 teaspoon thyme. Bring to simmer, breaking up tomatoes with back of spoon. Cook until sauce thickens slightly and zucchini is tender, stirring occasionally, about 12 minutes. (Sauce can be prepared up to 2 hours ahead.) Let stand at room temperature. Bring sauce just to simmer before continuing. Preheat broiler. Add pasta to sauce and toss to coat evenly. Sprinkle with cheese. Sprinkle remaining thyme over cheese. Broil just until cheese melts and begins to brown in spots, about 1 minute. Serves 2. -------------------------------------------------- Foodservice Professionals Reward yourself with 1000 Foodservice RewardsT Bonus Points when you register with Nestlé FoodServices Foodservice RewardsT is the exciting new program that rewards you for each eligible Nestlé case purchase. The more you buy, the more points you collect. Points can be redeemed for valuable rewards like foodservice equipment, electronics and so much more. Register with Nestlé FoodServices before March 31, 2003 to receive your welcome bonus of 1,000 Foodservice Rewards Bonus Points. Click here: http://html.chef2chef.net/goto.php?id=283 -------------------------------------------------- Artichoke, Endive and Raddichio Salad 2 cups water 1/2 cup dry white wine 1/2 onion, sliced 5 whole peppercorns 1/2 teaspoon dried thyme, crumbled 3 1/2 teaspoons sherry wine vinegar or red wine vinegar, divide 1 large artichoke, cut lengthwise in half 1/2 tablespoon minced shallot 1/2 tablespoon walnut oil or extra virgin olive oil 3 cups torn mixed greens 1 large Belgian endive head, sliced, about 4 ounces 1 tablespoon finely chopped toasted walnuts Combine water, wine, onion, peppercorns and thyme with 3 teaspoons of vinegar in large heavy pot. Bring to boil. Add artichoke, cut side down. Reduce heat, cover and simmer until artichoke is tender, turning once, about 40 minutes. Transfer artichoke to bowl, using slotted spoon. Remove onion from cooking liquid. Boil liquid until reduced to 1/4 cup, about 10 minutes. Strain liquid into small bowl. Whisk minced shallot, oil and remaining 1/2 teaspoon vinegar into cooking liquid. Season to taste with salt and pepper. Refrigerate vinaigrette until cold. Remove all artichoke leaves. Scoop out choke and discard. Thinly slice artichoke heart. (Can be prepared up to 8 hours ahead. Cover and refrigerate vinaigrette, artichoke leaves and heart slices separately. Arrange artichoke leaves in spoke pattern around edge of plates. Toss greens and Belgian endive in large bowl with vinaigrette. Divide salad between plates. Tuck artichoke heart slices under greens. Sprinkle with walnuts. -------------------------------------------------- Hauser Chocolates Hauser Chocolates is back this year with chocolate sensations to die for! We are very fond of their decadent Truffles in flavors like Grand Marnier, Hazelnut, Champagne, Raspberry and Key Lime! Valentine's Day is coming! There are no better chocolates than Hauser Chocolates. You can even create a custom box of your selected flavors. Check out the assortments for the ultimate gift. They even have Sugar Free selections that your Valentine will love! Visit Hauser Chocolates here: http://html.chef2chef.net/goto.php?id=247 -------------------------------------------------- Easy Tiramisu 6 tablespoons Kahlúa or other coffee liqueur 3 tablespoons sugar 1 tablespoons water 2 teaspoons instant espresso powder or instant coffee powder 1/2 cup whipped cream cheese 2 tablespoons whipping cream 4 1/2-inch-thick slices purchased pound cake 2 teaspoons unsweetened cocoa powder Combine Kahlúa, 1 tablespoon sugar, 1 tablespoon water and instant espresso powder in small bowl,stir until espresso powder dissolves. Combine cream cheese, whipping cream, 1 tablespoon Kahlúa mixture and remaining 2 tablespoons sugar in another small bowl and whisk to blend. On two dessert plates, place one slice cake each. Brush each slice with 1/4 of Kahlúa mixture. Divide cheese mixture evenly and spread over each cake slice. Top each with remaining slices of cake. Brush each with remaining Kahlúa mixture. Sift cocoa over cakes. Serve immediately or cover and refrigerate up to 1 day. Makes 2 Servings -------------------------------------------------- Recipe Club, There isn't a more romantic idea than bringing your Valentine a beautiful breakfast tray. May we suggest Eggs, Smoked Salmon, Orange Juice and Champagne? Rich, tasty and packed full of protein, then topped with caviar ... how much more spoiled could you be in your own home? Order your Caviar and Smoked Salmon at our Valentine's Special of $89! Discover the ultimate food for Romance! This special offer includes enough Caviar and Salmon to charm your Valentine for days to come! http://chef2chef.net/caviar/r_special.htm |