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Chef2Chef Recipe Club - Volume 4 Issue 87 - April 29, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Life's lessons can be learned in many places…but in the kitchen? From a post in the Chef2Chef.net forums. Potatoes, Eggs and Coffee Beans Once upon a time a daughter complained to her father that her life was miserable and that she didn't know how she was going to make it. She was tired of fighting and struggling all the time. It seemed just as one problem was solved, another one soon followed. Her father, a chef, took her to the kitchen. He filled three pots with water and placed each on a high fire. Once the three pots began to boil, he placed potatoes in one pot, eggs in the second pot, and ground coffee beans in the third pot. He then let them sit and boil, without saying a word to his daughter. The daughter, moaned and impatiently waited, wondering what he was doing. After twenty minutes he turned off the burners. He took the potatoes out of the pot and placed them in a bowl. He pulled the eggs out and placed them in a bowl. He then ladled the coffee out and placed it in a cup. Turning to her he asked. "Daughter, what do you see?" "Potatoes, eggs, and coffee," she hastily replied. "Look closer", he said, "and touch the potatoes." She did and noted that they were soft. He then asked her to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg. Finally, he asked her to sip the coffee. Its rich aroma brought a smile to her face. "Father, what does this mean?" she asked. He then explained that the potatoes, the eggs and coffee beans had each faced the same adversity-- the boiling water. However, each one reacted differently. The potato went in strong, hard, and unrelenting, but in boiling water, it became soft and weak. The egg was fragile, with the thin outer shell protecting its liquid interior until it was put in the boiling water. Then the inside of the egg became hard. However, the ground coffee beans were unique. After they were exposed to the boiling water, they changed the water and created something new. "Which are you," he asked his daughter. "When adversity knocks on your door, how do you respond? Are you a potato, an egg, or a coffee bean? " In life, things happen around us, things happen to us, but the only thing that truly matters is what happens within us. Which one are you ?? -------------------------------------------------- Moisture Limited is honored to assist Chef2Chef in The Montezuma Creek Navajo Project effort. We are committed to the success of this project and we are going to donate $13.95 for every product sold via the Chef2Chef user community for the entire month of May. Just visit us at http://www.moisturelimited.com, buy any of our residential products and the project gets a donation of $13.95. When placing your order put CHEF2CHEF in the comments section of the order form. NOTE: This great product is a must in my fridge! Eliminates odors and humidity. Adds great shelf life to your produce and is all natural. -------------------------------------------------- "One of the first meals I made when Merrill was home from college was a complete disaster. I began with soup - a beef vegetable from the new dry soup mixes. The beef was tiny brown cubes, very stringy. The main course was a pork chop casserole. You browned chops, put them in the bottom of a Dutch oven. Each one was topped by a slice of onion and a slice from green peppers - making a nice presentation with a ring on top of the onion. Two cups of rice and some broth then went into the dish, it was covered and baked. I checked it half way through the cooking time, and the rice appeared dry. So I added some water. Next time I looked, I had soup. So I added more rice. By the time the dish appeared on the table, I had this mountain of rice, with this tiny layer of pork and vegetables." Click here for the full story: http://chef2chef.net/features/cynthia/article/2002-05.htm -------------------------------------------------- Tortellini in Vodka Cream Sauce Ingredients: 1 lb. cheese Tortellini Procedure: Cook the Tortellini. Drain well and transfer to a large serving bowl. Melt the butter in a saucepan over medium high heat. Sprinkle in crushed red pepper flakes. When the butter is bubbling rapidly, pour in the vodka. Simmer for 3 minutes. Add the whole tomatoes and both grated cheeses. Simmer for 3 more minutes. Pour in the cream and simmer for 1 additional minute. Remove the sauce from the heat. Pour the sauce over the Tortellini and serve immediately. -------------------------------------------------- Interested in having New York's most popular chefs and wine connoisseurs enlighten you about their passion of the culinary world? With informative articles, innovative recipes and tricks of the trade Note: I've seen both the print and online version of this magazine. There is a special offer on the above link, buy 1 year and get another one for free. You will receive two years of the printed version for only $15 and the online version is only $6. Both include an e-book with over 80 recipes that is worth the subscription price alone! -------------------------------------------------- Cucina's Fennel, Green Bean and Olive Salad Ingredients: 1 lb. tender green beans, trimmed Procedure: If green beans are large, cut them in half lengthwise. Do not use old beans. Blanch them in an abundant amount of boiling salted water until tender yet crisp, about 10 minutes. Drain and refresh under cold running water; shake dry. Trim stalks from the fennel bulb and cut away any bruised, discolored or tough outer leaves. Cut the bulb in half lengthwise. Trim the root end, cut out the core at the base of the bulb. Slice lengthwise into thin strips. To make the dressing, combine olive oil, lemon juice, anchovy, garlic and salt in a large salad bowl. Before serving, removed the garlic clove, toss the fennel and green beans in the dressing. Sprinkle with olives and grind pepper over the top. Serves 4. (Note: I cheated. I place the dressing ingredients in my processor and briefly processed with the steel knife, thus ensuring no one would get a piece of the anchovy. Such is life...you either love anchovies or hate them...) From Cucina Fresca cookbook (now out of print). -------------------------------------------------- Adventure Foods was created in 1985, and is dedicated to making trail foods as tasty as home cooked meals, but with the added convenience of a light weight and a quick or instant preparation. We offer entrees, breads, and dessert baking mixes, vegetable side dishes, an exciting line of cold water preparation salads and desserts, as well as an extensive line of bulk products. All of our bulk, individual, food items are gluten free, GMO free, all natural, and
most of our ingredients are certified Kosher. We began offering special packing in 1995 for individuals who are diabetic, gluten intolerant, lactose intolerant, wanted vegan foods, or had any other health or food restriction. We offer a wide selection of foods that are already gluten free, and we will special pack any item that is not already offered gluten free or lactose free (inquire). -------------------------------------------------- Sugar Preheat oven to 350 F. Butter eight 2/3 cup soufflé dishes. Sprinkle with sugar, tap out excess. Bring milk and 1 cup sugar to simmer in heavy large saucepan, stirring occasionally until sugar dissolves. Reduce heat to low. Add chocolate and stir until smooth. Pour into large bowl, let cool 10 minutes. Using electric mixer, beat whites in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Whisk yolks into chocolate mixture. Whisk 1/4 of whites into chocolate mixture to lighten Fold in remaining whites. Divide mixture among prepared dishes. Bake until soufflés puff, about 16 minutes. Sift powdered sugar over soufflés. I love this dessert. I have had the recipe for so long, that I do not remember where I got it, possibly BH&G...I know that I had it back in 1968, so that is possible. But it is so wonderful, light, refreshing, and you can make it any time of year. -------------------------------------------------- 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 -------------------------------------------------- |