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Chef2Chef Recipe Club - Volume 4 Issue 93 - May 7, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Today is day 3 of Chef Jacques Haeringer's week of recipes. An aromatic soup, a healthy salad and a wonderful raspberry dessert, sounds good to me. Enjoy! -------------------------------------------------- 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 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. -------------------------------------------------- First Course Papaya and Shrimp Soup 1 and 1/2 cups Aromatic Broth 12 medium shrimp 1 large ripe papaya 1/2 cup Sauternes or other sweet wine Sea salt Freshly ground pepper Mint Bring the aromatic broth to a boil over high heat and add the shrimp. When the broth boils again, remove the pan from the heat and set aside allowing the shrimp to remain in the broth. Allow the broth to cool. May be prepared several hours ahead. Peel, split, and remove seeds from the papaya. Cut the papaya sections in half and set aside ¼ of the papaya to garnish the plate just before serving. Place the Sauternes in a small pot, bring to a boil over high heat, and reduce by half. Allow to cool. Cut the prepared papaya, 3/4 of the fruit, into large pieces and place in a food processor. Purée the fruit. Add the cooled Sauternes and process for 2-3 seconds to mix thoroughly. Taste and add a pinch of salt and pepper, if necessary. Divide the puréed papaya between two serving plates. Peel the cooled shrimp and divide between the two serving plates. Slice the reserved 1/4 papaya into 4-6 thin slices and place among the shrimp. Garnish the plates with fresh mint leaves or cilantro. Prepare ahead and serve lightly chilled. Variation: Prepare with ripe cantaloupe and season with uncooked port wine. Aromatic Broth Makes 2 quarts 2 quarts water 1 cup onions, cut in slivers 1 cup carrots, cut in thin rounds 1/2 cup leeks, washed well and sliced 1/2 cup celery, cut in slivers 2 bay leaves 3 cloves 1/2 teaspoon cracked black peppercorns 2 cups dry white wine 2 tablespoons white wine vinegar 2 tablespoons sea salt Place all the ingredients in a 3-quart pot and bring to a boil. Reduce the heat and let simmer for 30 minutes, uncovered. Remove from heat and cool. Transfer liquid and vegetables into a bowl and store in the refrigerator until needed. Hint: May be prepared ahead of time or even frozen. Strain the broth to remove the vegetables just prior to use. Chef Jacques's Wine Suggestion for this dish: Gewurztraminer -------------------------------------------------- Recipe Club, 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 revealed, your kitchen will become a gastronomic feast that will impress all. Explore http://www.exclusivelygourmet.com to see for yourself and enter the world of culinary delight. Receive a free copy of our "Online" Magazine just by signing up. 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! -------------------------------------------------- Main Course: Lentil Salad THE LENTILS: 1/2 pound lentils 1/2 medium carrot 1/2 medium onion 1/2 stalk celery 2 cloves 1 bay leaf THE SALAD: 1 thick strip of bacon (1 ounce) 1 tablespoon chopped onion 1 tablespoon diced tomato 1/3 cup dry white wine 1/4 teaspoon minced garlic Sea salt Freshly ground pepper 1/4 cup Vinaigrette (A recipe is below) TO COOK THE LENTILS: Wash the lentils. Place 2 cups of cold water in a medium saucepan. Add the whole piece of carrot, celery stalk, onion, cloves and bay leaves. Season with salt and pepper. Bring to a boil and cook until the vegetables are soft, approximately 15-20 minutes. Remove the vegetables from the water, set aside and allow to cool. Add the lentils to the broth and return to a boil. Cook for 18-20 minutes or until the lentils are slightly firm. Drain the lentils in a colander set over a bowl to capture the liquid. TO PREPARE THE SALAD: Dice the cooled carrot, celery and onion. Dice the bacon and sauté in a large saucepan until nicely browned. Add the minced onion and sauté for 1 minute, being careful not to burn the onion. Carefully pour in the white wine and reduce by half. Add 1/2 the cooking liquid, the diced tomato, reserved vegetables and minced garlic. Bring to a boil, adjust seasoning and add the cooked lentils. Cool. Add about 1/4 cup of vinaigrette to the cooled lentils. Taste and adjust seasonings, adding more vinaigrette, if necessary. Hint: May be prepared a day ahead. Chef Jacques's Wine Suggestion for this dish: Pinot Blanc -------------------------------------------------- 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). www.adventurefoods.com ; Adventure Foods, Whittier NC 28789; 1-828-497-4113. -------------------------------------------------- Vinaigrette Dressing Makes 1/2 cup 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1/2 teaspoon finely minced onion 1/2 teaspoon finely minced shallots 1/2 teaspoon finely minced garlic 1/2 teaspoon Dijon-style mustard 1/2 teaspoon dry mustard 1 drop Tabasco sauce 1/2 teaspoon chopped fresh tarragon Sea salt Freshly ground pepper to taste 1/2 cup olive oil Combine all the ingredients, except the oil, in a small bowl and beat together with a whisk until they are well blended. Gradually beat in the oil. Taste and adjust seasonings. Variation: Add fresh herbs, such as parsley and chives to taste. The vinaigrette naturally separates; be sure to shake well before using. Different brands of mustards, vinegars and herbs will alter the final product. Adjust according to your preference. -------------------------------------------------- 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 -------------------------------------------------- Dessert: Frozen Raspberry Soufflés THE SOUFFLÉS: 1 pint raspberries 1-1/2 tablespoons honey 1 whole egg 1 cup heavy whipping cream 2 teaspoons Framboise (raspberry brandy) THE MOLDS: 2 6-ounce soufflé ramekins 2 12 x 3 1/2-inch strips of parchment paper Butter TO MAKE THE SOUFFLÉS: Clean and remove any stems from the raspberries. Reserve 20 nice berries for later use. Purée the raspberries in a food processor and strain to remove the seeds. Approximately 2/3 cup of purée should remain. Break the egg into a glass or stainless steel bowl or double boiler. Add the honey and whisk thoroughly. Place the bowl over a pan of hot, simmering water or double boiler. Beat continuously, using the whisk to scrape the egg from the sides and bottom of the bowl. Cook for approximately 1 minute or until the egg thickens slightly. Add the raspberry brandy to the purée and stir into the egg and honey mixture. Set the bowl aside. Whip the heavy cream and fold into the egg and raspberry mixture. Stir in all but 2 of the reserved whole raspberries. Refrigerate. TO ASSEMBLE THE SOUFFLÉS: Butter the strips of parchment paper. Form a collar around each mold, buttered side in, with the strip of parchment and secure with tape. Fill the mold to the top of the collar with the mixture and freeze for at least 6 hours or overnight. TO SERVE: Remove the collar and top the soufflés with the reserved raspberries. Allow to stand at room temperature for about 15 minutes before serving. Chef Jacques's Wine Suggestion for this dish: Framboise -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |