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Chef2Chef Recipe Club - Volume 5 Issue 78 - October 15, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Apple Lore: The PARC researchers created the Alto computer in 1973. It encompassed many breakthroughs including bit-mapped textual graphics, Ethernet, the mouse, a GUI interface, and the single-user personal computer paradigm. Xerox did not show any inclination to market the Alto. They believed that the Alto in its current form could not be sold for less than $40,000 given the industry's current gross margins. In the late 1970's, Apple was experiencing meteoric growth in the mists of the success of the Apple II…Wait a minute, that's the wrong apple story, I'm sorry, let's start over. Sir Isaac Newton, it is said, discovered the laws of gravity when an apple fell upon his head. We all know that is nonsense. We all know that even for the great Sir Isaac, difficult problems require more than a hit on the head although that works for me sometimes. Nonetheless, we associate apples with Sir Isaac, and an apple tree still grows in his front yard at Woolesthorpe Manor, near Grantham, England. In honor of Sir Isaac, gravity, brilliance, and mathematics, we're going to share some wonderful apple recipes with you today. -------------------------------------------------- Got a Passion for Cooking or know someone who does? Make it your Career! Shop and compare TOP US Culinary Institutes that offer Financial Aid and Job Placement. Request Information today and get your Career cooking in just 15 months! Chef2Chef.Net/Culinary-Institute -------------------------------------------------- Apple Slaw 5 servings Ingredients: 4 Apples, thinly sliced 2 tbsp. Lemon Juice 3 cups Shredded Cabbage 1 Stalk Celery, chopped 1 Carrot, grated 1 Med. Onion, thinly sliced 1/2 cup Sour Cream 1/4 cup Mayonnaise 3/4 tsp. Celery Salt Instructions: Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve Lemon juice keeps apples from discoloring. -------------------------------------------------- Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat! Bandana Bandito's new Gourmet Collection Series products have spawned a clutch of new recipes that take San Antonio taste to a new level. At the top of the list is David Nelson's Honey Mustard Chicken - a melt-in-the-mouth concoction using Bandana Bandito's new Sweet Mustard Marinade. Click here to get Honey Mustard Chicken, plus a bonus recipe now. http://www.bandito.com/c2c_recipe_oct.html Only available to Chef2Chef Newsletter subscribers. Bandana Bandito's Gourmet Collection Series, including Sweet Mustard Marinade, Strawberry Chipotle Sauce, South Texas Creole Sauce, and 6 other Tex/Mex tastes are available in singles, cases or gift sets from the Bandana Bandito. http://www.bandito.com/c2c_recipe_oct.html or call 800.880.5938 for more info. -------------------------------------------------- This sounds yummy, Thanks Cynthia! Roast Pork Loin with Brown Betty Dressing Ingredients: 1 loin of pork about 4 lb. 1 tsp. salt 1 tsp. powdered ginger 1/4 tsp. pepper 1 cup finely chopped onion 4 cups diced dry white bread 3 apples, pared, cored and diced 1 cup dry white wine 1/2 cup raisins, light or dark 2 Tbsp. sugar 4 eggs 1 cup milk Procedure: Rub fat surface of roast with salt, ginger and pepper. Place fat side up in shallow roasting pan. Insert meat thermometer in thickest part of roast, avoiding bone and fat. Roast at 325F for 1 hour. Scatter onion around pork. Roast 30 minutes longer, or until onions are lightly browned. Combine bread cubes, apples, wine, raisins and sugar, stir into onions. Roast 30 minutes longer, stirring occasionally. Beat eggs with milk. Remove roast from pan, combine egg mixture with apple mixture, mix well. Replace roast. Spoon apple mixture around roast. Roast 30 to 40 minutes longer or until roast is golden brown and meat thermometer registers 170F. -------------------------------------------------- The Vanilla Queen invites you to visit her boutique at The Vanilla.COMpany, www.vanilla.com. Her socially-conscious business offers fascinating facts and information about vanilla's many versatile uses, sumptuous recipes, chefs-in-residence with unique tips on using everyone's favorite flavor and fragrance, stories from the growers and regions where vanilla is grown, and, of course, an array of the finest vanilla products available. The Vanilla Chef, the ultimate guide for using vanilla, is packed full of ideas, tips, and recipes for using vanilla in sweet and savory foods. Extracts, beans, ground vanilla, vanilla powders, beverages and foods, perfumes, bath and bodycare, home fragrances, and gifts, The.Vanilla.COMpany is your source for all things vanilla. http://html.chef2chef.net/goto.php?id=127 -------------------------------------------------- Apple Turnovers Yield: 6 Servings Ingredients: 2 1/4 cups unbleached flour 1/4 tsp. salt 2/3 cup vegetable shortening 6 oz cheddar; sharp, shredded water 3/4 cup brown sugar; firmly packed 1 tsp. cinnamon; ground 6 ea. apples; pared and cored 1/4 cup butter Instructions: Heat the oven to 425 degrees F. Combine the flour and salt, mixing well, then cut in the shortening until the mixture resembles coarse crumbs. Stir in the cheese and sprinkle with water while mixing lightly with a fork, (From 6 to 8 Tbsp. of water may be required), continue mixing until dough makes a ball. Divide the dough into three equal portions and roll each portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut each rectangle into 2 7-inch squares. Combine the brown sugar and cinnamon, then fill the centers of the apples, topping each apple with butter. Sprinkle the remaining brown sugar mixture over the pastry. Place an apple in each square and fold the corners to the center, pinching the dough at the top of the apple to seal. Bake in the preheated oven for 30 to 35 minutes. Top with whipped cream. -------------------------------------------------- Dave's Basic Apple Pie Ingredients: 5 or 6 large Granny Smith apples, peeled, cored and sliced 1/2 lemon, zested and juiced 1 cup sugar 1/3 cup flour 1 tbsp. arrowroot or cornstarch 1 pinch of salt 1 tsp. allspice 3 tbsp. butter 2 prepared piecrusts, or your favorite recipe Procedure: Preheat your oven to 350F. Put the apple slices in a large bowl and add the zest and the lemon juice. Toss to coat the apples. In a separate bowl, combine the sugar, flour, arrowroot, salt and allspice and mix thoroughly. Add the sugar mixture to the apples and stir gently to coat. Place the bottom crust into a 10-inch pie pan and top with apple mixture. Dot the top of the apples with pea size pieces of the butter. Top with second crust and crimp edges. Make 4 small slices in the crust for steam to escape. Wrap the edge of the pie with a piece of tin foil that just covers the crimped crust. Place the pie on a cookie sheet. I line mine with foil for easy clean up. Bake for 45 minutes. Remove foil and return to oven for about 30 minutes. Juices will run out of the pie usually. I wait until they show signs of thickening. Place on a wire cooling rack for an hour or so before slicing. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. New: Come and check out our new custom seasoning blends. Free Shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 Editors Note: I've used a number of the seasoning blends available from BulkFoods.com and was quite pleased with their flavor profiles, texture and appearance. I recommend them. -------------------------------------------------- This is a contribution from Terri Pischoff Wuerthner, CCP. http://www.harvestsensations.com Apple Fennel Salad with Walnuts Serves 6 1 small head fennel (approx. 1 lb.) l pound Fuji apples, unpeeled 2 tablespoons walnut oil 2 tablespoons raspberry vinegar 1/4 teaspoon salt 1/2 cup toasted walnut halves 2 tablespoons minced parsley Trim fennel into a bulb. Quarter and thinly slice. Quarter apples, remove cores and thinly slice. Toss fennel and apple slices with oil to coat. Then toss with vinegar and salt. Sprinkle with walnuts and parsley just before serving. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |