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Chef2Chef Recipe Club - Volume 4 Issue 67 - April 1, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, It Membership Drive Week! Not enough of you signed up a friend yesterday for our Membership Drive so there will be no Recipe Club today! Wouldn't that be terrible? OK, April Fool's, there will be yet another installment of our Recipe Club. Today I've got some great soup recipes for you. I hope you like them. We did see some good signups yesterday. Thank you to all of those who shared our Recipe Club with a friend. Guess what? We still need more signups! Have you ever had a bad meal at a friend's house? Of course you have, don't you owe them the favor of a Chef2Chef Recipe Club membership? It's the right thing to do! Send them to our sign up page… http://chef2chef.net/news/subscribe.htm -------------------------------------------------- French Onion Soup Ingredients: 6 each white or yellow onions 1/4 pound butter (1 stick) 1/4 cup sugar 1/4 cup sherry 1 quart beef stock 1 quart chicken stock 1 tablespoon black pepper Instructions: Cut the tops and bottoms off the onions and slice them in half through the center from top to bottom. Remove the outside skins and discard them. Take a onion half and slice it in half against the natural lines on its surface, then cut it julienne style along the natural lines of the onion. Repeat until done. In a large stockpot, melt the butter and add the onions. Sauté them for about 15 minutes, then add the sugar, sherry and the black pepper. Add the beef and chicken stock and bring to a boil. Boil for 4-5 minutes and remove from heat. Cool as quickly as possible and store in the refrigerator covered until use. When reheating, always bring it up quickly and to at least 140 degrees. To serve the soup...Ladle it into a soup crock, top the soup with a Crouton, sprinkle either grated Parmesan or Romano on top of the crouton and cover all with a slice of Swiss cheese. Heat under an overhead broiler until the cheese has melted and is slightly browned. Sprinkle with parsley flakes and serve on a bread dish. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Thai Style Chicken, Cellophane Noodle And Straw Mushroom Soup Serves 6 Preparation Total: 45 This wonderfully pungent soup can be made with almost any cooked poultry. 1 batch of Pungent Thai Sauce For Soups 1 1/2 cups cooked chicken meat 3 1/2 cups game chicken stock 1 14 oz. can straw mushrooms 1 1/2 ounces cellophane noodles 8 each baby carrots, sliced thinly 1 stalk celery, thinly sliced on a bias 2 teaspoons red bell peppers, small dice 2 teaspoons red onions, diced 1 each scallions, thinly sliced Procedure: Prepare the Pungent Sauce (Recipe Below) the day before Place the cooked chicken meat in a bowl. Pour 2 tbsp. of the Pungent Sauce over the meat and stir to coat. Allow to marinate for an hour or so. Open the can of mushrooms and add the broth to the stock, bring both to a boil in a soup pot . Once boiling, add the cellophane noodle and fresh vegetable and boil for about 8 minutes or until the noodles succumb to the tooth. Add the mushrooms. Lift the meat out of the bowl with a slotted spoon and add it to the stock. Bring the soup back to a boil and remove from the heat. Stir and taste. You can adjust the intensity of the soup by adding some, or all, of the Pungent Sauce. Serve this soup in clear bowls if you have them. Serve some of the sauce on the table so your guests can add as much heat as they like. Pungent Thai Sauce For Soups Serves 4 Preparation Total: 15 1 teaspoon garlic, finely chopped 1/2 cup Rose's Lime Juice 3 teaspoons cayenne pepper 3 tablespoons fish sauce 2 tablespoons soy sauce 6 teaspoons sugar Combine the ingredients in a bowl and whisk to incorporate. -------------------------------------------------- Culinaryhost.com offers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support! Put your website in the hands of experts in your industry! Host with the best, Culinaryhost.com! For more information please visit http://www.html.chef2chef.net/goto.php?id=322 ! -------------------------------------------------- Cream Of Yellow Squash and Morel Mushroom Soup Serves 4 Preparation Total: 45 This is truly an earthy soup. Hearty and colorful. Ingredients: 2/3 ounce morel mushrooms, dried 2 tablespoons butter 2 yellow squash, coarsely chopped 1/4 yellow onion, coarsely chopped 1 teaspoon fresh garlic, chopped 3 chicken bouillon cubes 1/4 teaspoon turmeric 1/4 teaspoon cumin 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 1/2 cup heavy cream 1 tablespoon red bell peppers, small dice Procedure: Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes. Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4" slices and rinse them under cold running water to remove any dirt particles. Combine butter, squash, onion, garlic, bouillon cubes, spices and 1 cup of water in a saucepan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes. Pour cooked squash mixture into a blender and purée. The mixture will be thick. Add heavy cream and 1/4 cup of the reserved mushroom liquid to the mixture and blend. Add the sliced mushrooms and the red peppers. ENJOY!!! -------------------------------------------------- Recipe Club, Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 950 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Barb's Famous Chili Soup Serves 8 Preparation Total 3:00 Ingredients: 1 onion, medium, chopped 1 1/2 pounds ground beef 1 teaspoon salt 1 teaspoon peppercorns, cracked 45 ounces chile beans, Kuner's Hot Spicy style 24 ounces tomato juice, or V-8 juice 24 ounces water 2 tablespoons Ancho chile powder 1 teaspoon ground cumin Cook the ground beef, onion, salt and pepper together in a heavy skillet until the meat is colored but not browned. Turn the heat to low and cover the meat with 1 1/2 cups of water and simmer for 25 minutes. Add the beans, tomato juice, water, chile powder and cumin to the meat and simmer for a long time (maybe 2 hours). -------------------------------------------------- Recipe Club, If you didn't win last month, try again! Same great prize this month. Chef Revival has a range of over 700 professional culinary products Chef Revival is giving away 10 Kitchen Survival Kits. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. Not sure what these items are? Click the link and see why you need a Chef Revival Kitchen Survival Kit! Register today for your chance to win. 10 winners drawn on March 31st. http://html.chef2chef.net/goto.php?id=36 -------------------------------------------------- Rabbit and Ancho Chile Soup with Blue Corn Tortillas NOTE: You can easily substitute a chicken in this recipe Serves 6 Preparation Total 1:15 1 quart RABBIT STOCK (recipe below) 1/2 cup V-8 juice 1/8 teaspoon white vinegar 1/2 cup tomatoes, chopped 1/2 large jalapeno pepper, ribs and seeds removed 2 tablespoons green bell peppers, chopped 2 tablespoons red bell peppers, chopped 2 tablespoons cilantro, chopped 1/2 cup red onions, chopped 1/8 teaspoon garlic, chopped 2 teaspoons Ancho chile powder 1/2 teaspoon oregano 1/2 teaspoon salt 1 pinch white pepper, to taste 8 ounces jack cheese, grated 10 ounces rabbit, boneless, cooked (see RABBIT STOCK recipe) 30 blue corn tortilla chips Combine the first thirteen ingredients in a two-quart stockpot and bring to a boil. Reduce heat to a low simmer and cook for 30 minutes or until vegetables are tender but firm. To assemble the soup for consumption you will need six 10-12 ounce soup bowls. In the bottom of each put two ounces of rabbit meat from the stock preparation. Place a nice little pile of grated jack cheese (about 1-1/2 ounces) on top of the rabbit, then crumble (but not too small) 5 blue corn tortilla chips over the top of the cheese and rabbit meat. When you are ready to serve, pour 6-8 ounces of hot soup over the cheese, rabbit and tortilla chips and serve. -------------------------------------------------- Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Click Here: http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- Rabbit Stock Ingredients: 1 whole rabbit, 3-3 1/2 pounds 1/2 yellow onion, skin removed, coarsely chopped 1 carrot, peeled and coarsely chopped 1 celery stalk, coarsely chopped 1 gallon cold water 2 bay leaves 1/2 teaspoon black pepper 1/2 teaspoon salt Procedure: Wash the rabbit thoroughly in cold water, removing the heart, liver, gizzard, and any fat from the cavity. With a sharp knife, remove the hind and forelegs and the rib section of the rabbit and put them into a 1-1/2 gallon stock pot. Reserve the saddle (loin) for another meal. Add onion, carrot, celery, cold water, bay leaves, salt and pepper. Bring stock to a boil and reduce to a slow rolling boil until the liquid reduces to about 1 quart of liquid (approx. 2 hours). Remove the meat to cool and strain the stock through a fine mesh strainer. Eat the carrot pieces (they are good for you), and chill the stock. Once the meat is cool enough to handle, carefully remove the meat from the bones for use in soups, quesadillas, or topping your favorite salad. Once the stock has chilled, remove any hardened fat which will have risen to the top, and discard. Bring the stock to second boil and then strain through a cheesecloth to remove any vegetable matter and the pepper. Freeze the stock in sealable containers in one-cup portions. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |