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Chef2Chef Recipe Club - Volume 4 Issue 94 - May 8, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, There is a great recipe for Champagne Mousse further down this page that will make it to our Mother's Day table this coming Sunday. If you are going out to eat this Sunday, make those reservations early. Mother's Day is one of the busiest days of the year for restaurants. Have a great day and enjoy Chef Jacques Haeringer's recipes. -------------------------------------------------- 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 Goat Cheese Salad with Sesame Vinaigrette THE VINAIGRETTE: 2 anchovy fillets 3 tablespoons extra virgin olive oil 1 tablespoon sherry wine vinegar 1 tablespoon raw sesame seeds (substitute pumpkin or sunflower) 2 teaspoons capers Sea salt Freshly ground pepper THE SALAD: 4 large peeled garlic cloves 2 small slices country bread 2 ounces mesclun salad (2 cups) 1 medium red bell pepper 1 medium ripe tomato 4 anchovy fillets 3 ounces goat cheese log TO PREPARE THE VINAIGRETTE: Mash the anchovy fillets in a medium mixing bowl. Add the remaining ingredients and whisk thoroughly. Taste and adjust seasonings. PREPARE THE GARLIC TOAST: Preheat the oven to 325 degrees Place the garlic in a small oven proof pan and roast the garlic until soft and lightly browned, about 20 minutes. Allow to cool slightly. Toast the bread and spread the softened garlic on the toasted bread. TO PREPARE THE SALAD: Wash, split and remove seeds of the red bell pepper. Cut the bell pepper into a large julienne. Wash and quarter the tomato and cut the chevre into 6 round slices. TO ASSEMBLE: Place the salad greens in a mixing bowl, add 3/4 of the salad dressing and toss. Divide the salad between two serving plates. Arrange 3 slices of chevre, 1/2 of the bell pepper and anchovy fillets on the salad. Place tomato quarters and garlic toasts around the plates. Spoon the remaining vinaigrette over the tomato and bell pepper slices and serve. Hint: Marinated uncooked anchovy fillets are preferred. Substitute 2 teaspoons anchovy paste for the fillets. Use red wine vinegar rather than the sherry wine vinegar. Chef Jacques's Wine Suggestion for this dish: Gewurtztraminer -------------------------------------------------- Last Month's Winners and This Month's Giveaways and Free Stuff! Feeling Lucky? Rachel Erickson, Azure Christensen and Tim Young each won a copy of April "Chef of the Month" Todd English's cookbook. This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez Francois Cookbook http://topchefs.chef2chef.net/recipes-2/haeringer/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival gave away 10 Kitchen Survival Kits AGAIN!. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. The winners were: Gladys Shriver, Rhonda Cummings, Robyn Luke, Gunjeet Bagga, Alice Heisten, Beth Senturia, Lisa Weisser, Georgia Gosvener and Ben Herriman. Chef Revival has launched a new pattern for its line of quality chef clothing. It's called the Green Fish pattern. This month you could win one of 5 sets of Chef pants, an apron and PB hat. Visit them at Booth 1268 at the NRA Show. Register to Win this cool new Green Fish set! http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 The Golden Coin which was embedded (a now popular word) in our new Culinary Guru was found by Vernita Martini. She will receive a real one soon! -------------------------------------------------- Main Course Salmon Rillettes Rillettes are traditionally made with meat, usually pork but also rabbit, goose or game that is slowly cooked and then shredded along with some fat. It is then usually packed into a small ramekins or a terrine mold. This light seafood version is perfect for spring flings and summer picnics. 1 cup Aromatic Broth (recipe below) 5 ounces salmon filet 2-1/2 ounces smoked salmon 6 tablespoons softened lightly salted butter 2 teaspoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon peel 2 tablespoons heavy whipping cream 1 tablespoon chopped dill 1/4 teaspoon sea salt Pinch of freshly ground pepper Prepare the Aromatic Broth. Bring to a boil and poach salmon for 8 minutes or until cooked. Remove salmon from broth, drain well, and chill thoroughly. Peel a lemon to obtain 1 teaspoon of peel. Press the lemon to obtain 1 tablespoon of juice. Bring a small pot of water to a boil and blanch lemon peel for approximately 5 minutes. Strain, cool, and finely chop the lemon peel. Reserve. Cut smoked salmon into small dice and place in food processor with butter, olive oil, lemon juice, lemon chopped peel, dill, and heavy cream. Process until well mixed, about 30 seconds. Flake the cooled poached salmon into a mixing bowl and combine with the contents of the food processor. Mix lightly with the aid of a rubber spatula, to keep a coarse texture. Adjust the seasonings to taste. Place the rillettes in a terrine or mold and refrigerate. Allow to stand a room temperature for 15 minutes before serving. TO SERVE: Pass the rillettes around the table so guests may spread them on warm slices of country bread. Variation: Substitute tarragon for the dill. Chef Jacques's Wine Suggestion for this dish: Pouilly Fuisse -------------------------------------------------- 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. -------------------------------------------------- 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. -------------------------------------------------- SeafoodByNet.com Seafoodbynet offers the highest quality in fresh and frozen seafood. Use this complimentary coupon code. chef2chef for $5 off any online order of $25 or more. Visit our daily deals section for superb values. http://html.chef2chef.net/goto.php?id=164 -------------------------------------------------- Dessert Champagne Mousse 2 egg yolks 3 tablespoons evaporated cane juice or sugar 2/3 cup champagne 1/2 teaspoon gelatin 1 tablespoon water 1/2 cup heavy whipping cream Whip the heavy cream and refrigerate. Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears. Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses. Garnish with fruit marinated in champagne. Chef Jacques's Wine Suggestion for this dish: Champagne -------------------------------------------------- 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |