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Chef2Chef Recipe Club - Volume 4 Issue 104- May 22, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Having a party this weekend? Try the potato salad or the homemade vanilla ice cream listed below. Two all time favorites. If you are looking for some great knives or tools to help you on the grill, check out Chef Doug Allen's Web Site for F. Dick knives and tools. There is an offset spatula shown there that is on my list for my birthday this year. Did I mention that my birthday is June 14th? I'm sure I must have somewhere! Have a great day. -------------------------------------------------- "Piccadilly Cafeteria" Carrot Soufflé (Produces the exact results!) Yield: 10-12 servings; 2 quart shallow casserole INGREDIENTS: 2 lbs. carrots, peeled, large dice 4 oz. butter, melted but not hot (equals ½ cup or 1 stick) 8 oz. sugar, granulated (1 cup) To taste salt (approx. 1/2 tsp) 3 tbsp. flour 1 tsp. baking powder 1 tsp. vanilla 3 eggs, large, slightly beaten As needed, powdered sugar for dusting finished soufflé METHOD: Preheat oven to 350 degrees F. Cover carrots with cold water in saucepan and cook until tender then drain and process in food processor until smooth. Add butter, eggs, granulated sugar, vanilla, salt, flour and baking powder. Process at low speed until smooth or put in mixing bowl and whip with wire whisk until blended. Pour into buttered casserole dish or individual serving dishes and bake until puffy and slightly browned. Sprinkle liberally with the powdered sugar at time of service. NOTES: The more air you incorporate into the mixture the lighter the finished dish will be but will also be subject to falling like most soufflés. This is not a standard soufflé recipe in that the eggs are not separated and the whites beaten separately then folded into the base mixture. However this is designed to hold on a steam table line so it is more stable. If a food processor is not available, a hand potato masher or a hand-held mixer can smooth out the carrots enough to give satisfactory results. Whether or not this is the "official" recipe from Piccadilly Cafeteria, it is delicious and is as close as you could get. More recipes and ideas at www.mustardseedfoods.com -------------------------------------------------- Mustard Seed Foods has been developed by chefs with all cooks in mind. We carry the foundations of cooking so the "chef in everyone" can prepare culinary creations for their family and guests to enjoy the results. Some of the products are as easy as opening a jar of our Sundried Tomato and Feta Cheese Spread from Greece and serving with your favorite crusty bread or some require a little more time to put your personal touch into. Why not do like most professional kitchens do today and buy the best ingredients available whether raw components or ready-to-use. Mustard Seed Foods has the premium quality you deserve! http://html.chef2chef.net/goto.php?id=335 -------------------------------------------------- Summer Patio Party Salad Yield: 1 gallon (25-30 servings) Easy to prepare and can be done one day in advance. INGREDIENTS: 4 each kidney beans, 16 oz can, drained, dark preferred 8 each hard cooked eggs, chopped 1/2 cup onion, white or yellow, finely diced 1/2 cup green onion, medium bias cut 2 cup celery, medium bias cut 1/2 cup chutney such as Major Grey's 1/2 cup roast red pepper, medium dice 2 cup cheddar cheese, sharp, shredded or diced small 2 cup sour cream 1/2 cup parsley, diced Salt and pepper to taste METHOD: Mix all ingredients gently to blend and adjust seasoning. Serve as buffet dish in lettuce lined bowl or individual portions garnished with parsley. OPTIONS: Any protein can be added such as our Italian canned tuna, Mediterranean Grill seasoned salmon, or chicken. Flavor is best after several hours or overnight. -------------------------------------------------- SignatureSecrets.com A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- Vanilla Bean Ice Cream Yield: 1 Gallon INGREDIENTS: 2 qts. Half and Half 8 oz granulated sugar 2 - 3 vanilla beans, split Pinch salt 16 egg yolks 8 oz granulated sugar METHOD: Bring cream, 8 ounces of sugar, and vanilla beans to a scald in heavy bottom saucepan. Remove from heat and let steep for 5 minutes then scrape the pulp from the beans into the cream. Meanwhile, blend yolks with 8 ounces of sugar in a bowl. Do not whip, only stir until blended. Temper yolks by adding one cup of hot cream to the bowl and stir to equalize temperature, then add the tempered yolks to the pan with the cream and cook over low heat stirring constantly until the mixture coats the back of a wooden spoon. Strain through a sieve into a clean bowl over an ice bath and stir to cool. Chill well before putting into the ice cream freezer; can be made one day in advance. OPTIONS: Macerate one to one and ½ cups of seasonal fruit with desired amount of sugar, and then add to the cream mixture when cool. Do not use plain cut up fruit or they will freeze into hard chunks and not add any flavor. Instead of all vanilla beans, use one cup of Mustard Seed Foods Dark Roast coffee beans and steep as directed for coffee ice cream. Best flavor and texture is achieved by "ripening" the finished ice cream for a couple hours either in the ice cream freezer or in a storage freezer. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François 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 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 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |