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Chef2Chef Recipe Club - Volume 4 Issue 117 - June 10, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Rosemary is our featured herb today. I love the smell of fresh rosemary and wish I could grow it inside, but always seem to kill them. One of my favorite things to do is brush a little garlic infused olive oil on a steak during grilling using a rosemary sprig for a brush. Lends a wonderful flavor to the meat. Popular for its rich pine like fragrance, rosemary is an excellent accompaniment to pork and chicken. In Mediteranean cuisine, rosemary is most often associated with vegetables sautéed in olive oil such as zucchini, tomatoes and eggplant. Sprinkle dried rosemary on charcoal when grilling for a delicious, aromatic treat. A perennial evergreen shrub, it resembles a thick needled small pine to a first look and even has a piney smell. The leaves resemble pine needles which are thick and leathery about 3/4 inch long. The upper surface is a dark green and undersides can be white and hairy. The flowers are small blue or pale blue flowers growing in clusters along the branch. The shrub can reach a height of 6 ft outdoors. Although, I can never get them to grow this high! Rosemary has a wide variety of uses outside of the kitchen. History reveals users from using rosemary for depression, headaches, muscle spasms, rheumatism, skin ailments and wounds. It was also burned in early hospitals along with juniper berries to "cleanse the air" as it does have some antibacterial effects. Rosemary oil should be used sparingly since over-use can produce poisoning symptoms. Always follow the directions on the containers that you purchase. -------------------------------------------------- Culinary Classics Since Culinary Classics is the manufacturer, you are able to order form our pre-designed chef coats, pants, shirts, aprons, vest and more from our web site. If you want a different fabric or options, we are able to custom make even one item to order. Complete in house embroidery and a staff of design consultants are standing by to guide you through the ordering process. This makes for the ultimate service and product choices. http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- White Bean Soup with Rosemary 6 servings Ingredients: 2 tbsp. Olive oil 1 cup Diced onion 1 Carrot, peeled and sliced 1 Celery stalk, sliced 2 tbsp. Minced garlic 1/2 cup Diced country ham 3/4 lb. Dried cannellini or navy bea 2 tbsp. Fresh chopped rosemary (2 t 8 cups Chicken stock 1/2 tsp. Pepper Salt Instructions: Heat the oil in a saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and sauté, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Cover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Purée the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. The soup can be made up to three days in advance and refrigerated, covered. -------------------------------------------------- The best BBQ burger recipe from Bandana Bandito Summer is barbecue time, and everyone has his or her own ideas on what makes a barbecue great. But the Bandit has found a classic burger recipe that is destined to become a favorite with ALL your family and friends. Succulent and delicious with the crunch of pickled Jalapeno peppers and the pure taste of the Bandit's spicy BBQ sauce - you're looking at the big hit of your summer! Click here for the BBQ burger recipe PLUS a special bonus potato salad recipe - exclusive to the Chef2Chef newsletter readers only! http://www.bandito.com/c2c_june.html All the products mentioned are available at the Bandana Bandito website, or call 800.880.5938. Our products are all available as singles or by the case (12 pcs) http://www.bandito.com/c2c_june.html -------------------------------------------------- Rosemary Pork Roast 6 servings Ingredients: 3 lb. Pork loin roast 2 tbsp. Fresh rosemary 4 Cloves garlic 1 tsp. Salt 1 tsp. Pepper 2 tbsp. Butter 1 Small onion, chopped 1/4 cup Olive oil Instructions: Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Roast, uncovered, at 350F for 1 3/4 to 2 hours or until a meat thermometer registers 170F. Let stand 15 minutes before slicing. -------------------------------------------------- This Month's Giveaways and Free Stuff! Feeling Lucky? Register to win a cookbook from Robert Wemischner and Diana Rosen called Cooking with Tea. It's a $35 dollar value. Click here to register: http://marketplace.chef2chef.net/sweep/ 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 line of Chef Clogs. These exciting new clogs have the flexibility and support every chef needs. Register to win one of 8 pairs to be given away. A $95 value for each pair. 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 -------------------------------------------------- Rosemary and Blue Cheese Potatoes Yield: 6 Servings Ingredients: 1-1/2 lb. red potatoes; cut in 1/2" cubes 2 tbsp. butter 2 tbsp. blue cheese 1 tsp. minced fresh rosemary 2 tbsp. minced fresh parsley 1 Dash salt; pepper, and cayenne Instructions: Cook the potatoes 10 minutes in a pot of rapidly boiling salted water. Drain and set aside. Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20 to 25 minutes. Remove from the oven and sprinkle with the parsley, salt, pepper, and cayenne. Mix well. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |