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Chef2Chef Recipe Club - Volume 5 Issue 79 - October 16, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, The cool evenings of fall make me crave a bowl of good soup. I shared a yellow squash soup recipe with you the other day, and today I'll share four soup recipes from Gloria J. Martin. She used to run a cooking school before retiring and moving to Texas. Each fall she would teach a class called a "Touch of Frost" and the following recipes were ones she shared with her students and now us. Thanks again Gloria. -------------------------------------------------- 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 -------------------------------------------------- Crab and Brie Bisque Enriched Fish Stock 1 bottle clam juice 1 medium onion, chopped 2 garlic cloves, smashed 2 large mushrooms, sliced 1 1/4 cups dry sherry 1 3/4 cups water 6 peppercorns 2 bay leaves 2 sprigs thyme (1/2 teaspoon dried) Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups. Soup 1/3 cup butter 1/3 cup flour 2 cups enriched fish stock (above) 1 cup milk 1 package lump crab meat, thawed and flaked (8 oz. pkg.) 2 1/2 cups milk 3/4 cup heavy cream 5 drops Tabasco 1 1/2 teaspoons salt 8 ounces Brie cheese, divided: 6 ounces/2 ounces Chives, small amount, chopped, for garnish Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes. Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture. Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving. Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes. To serve: Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives. Time Management: Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil. -------------------------------------------------- Honey Mustard Chicken - a Bandana Bandito Gourmet Collection Series taste treat! 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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. -------------------------------------------------- Quick Curried Pumpkin Soup Ingredients: 2 Tablespoons butter 1 small onion, minced 4 teaspoons curry powder 1/4 cup pecans, finely chopped 1 can chicken or vegetable broth 1/3 cup instant dried potato flakes 15 ounce can solid pack pumpkin 1 1/2 cups cider or apple juice 2 Tablespoons brown sugar 3/4 teaspoon salt few grinds pepper 2 cups half and half Note: if desired, oil may be substituted for the butter and milk for the half and half. Procedure: Melt butter in bottom of 3-4 quart saucepot. Sauté onion for 2-3 minutes, until beginning to soften. Add curry powder and pecans and continue to cook for another 2 minutes, adding broth as needed to keep mixture from sticking. Add remaining broth, instant potatoes and pumpkin. Whisk together well. Add apple juice, sugar, salt, pepper and half and half. Whisk again to make a smooth mixture. Heat to a gentle simmer and cook for about 4 minutes, being careful that mixture doesn't scorch. Taste for salt and add more if needed. Cover, turn heat down and allow to set for 10 minutes, or until almost ready to serve. Just before serving, turn heat back up and bring back to a gentle simmer. Serve hot. May be garnished with curry flavored whipped cream. Variations: 1. You may start with 1/2 cup of cooked and mashed potatoes if you do not wish to use the instant variety. 2. You may substitute 1 pound frozen winter squash, thawed, for the pumpkin or you may use fresh pumpkin. To use fresh pumpkin, cut a 1 1/2# chunk of fresh pumpkin and lay in microwave-safe flat dish. Cover with plastic wrap. Cook for 10 minutes on high. Let cool, then remove from the outer shell. Mash this up and use instead of the can of pumpkin. Time Management: The soup may be prepared the day before serving. Refrigerate until shortly before reheating. Soup will thicken as it cools. Wait until you have gently reheated it before deciding if you need to thin. If still too thick, thin by adding a little milk. -------------------------------------------------- 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 -------------------------------------------------- Chipotle Corn Chowder with Shitake Mushrooms Ingredients: 2 cans chicken broth 1 teaspoon salt 1 1/2 cups diced potatoes (about 10 ounces) 1 pound package frozen corn 1-2 dried chipotle chili peppers, seeded* 10 Shitake mushrooms** 1 medium onion, diced 1/2 red bell pepper, julienned 4 Tablespoons butter 3 Tablespoons flour 1 cup half & half (may use milk) 1 1/2 cups milk 1 teaspoon liquid smoke (optional) 1 teaspoon ground cumin 1 teaspoon sugar 2 Tablespoons minced parsley Procedure: *Cut off top of pepper and split down one side. Scrape out seeds. **Remove stems from cleaned mushrooms. Use as directed. Slice tops in 1/2" slices and set aside. Add chicken broth, salt, potatoes, mushroom stems, seeded chipotle peppers and corn to stockpot. Simmer until potatoes are tender (about 10-15 minutes). Melt butter in sauté pan. Sauté red bell pepper strips for 3 minutes. Add onions and sliced mushroom tops and continue to sauté until onions are translucent. Stir in flour and continue cooking, stirring, to cook flour for about 2 minutes. Transfer the cooked mushroom stems, chipotle peppers, half of the potatoes and half of the corn to food processor with metal blade inserted, or to a food mill. Purée. Add mixture back to stockpot. Add the sautéed vegetables, cream, milk and seasonings. Return to a gentle simmer, stirring to be certain to not scorch. Add parsley. Ladle into soup bowls. Serve with a hearty bread. -------------------------------------------------- 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. -------------------------------------------------- Pedernales Valley Soup Ingredients: 3 poblano peppers 2-3 boneless chicken breast halves (about 16 ounces) 1-2 Tablespoons oil 1 medium onion 3 garlic cloves, minced 2 cups white mushrooms, sliced 1 can posole (yellow hominy), drained 1/2 cup water 1/3 cup cornstarch 2 cans chicken broth 1/3 cup minced cilantro 2 cups milk 16 ounces processed cheese, cubed 1/3 cup sour cream Salt to taste Pinch of chipotle powder or cayenne (optional) Procedure: Method 1 (Doing indoors): Push on poblanos to flatten a little. Place in foil-lined pan, and place under broiler about 3-4 inches from heat. Broil on one side until skin is blackened almost all over, turn over and repeat. Remove to bowl and cover with plastic wrap to allow to steam until cooled. Strip away blackened skin and remove seeds. Cut peppers into 1/2" x 1" strips. Set aside. Cut chicken breast meat into bite-sized strips. Heat oil in large sauté pan. Sauté meat until it is fully cooked. Remove and set aside. Dice onions and add to sauté pan. Cook until softened. (Continue preparation at the "To Finish" section below) Method 2 (Doing over grill): Rinse, pat dry and lightly brush chicken breasts with oil. Cut onion into 1/4 inch thick slices, do not separate into rings. Rinse poblanos and pat dry. Place onion slices, peppers and chicken over medium coals or grill over medium heat 10-15 minutes or until vegetables are soft, pepper skins have blackened and chicken is done. (The juices should run clear.) Place peppers in bowl and cover while still hot from the fire. Let steam until cooled, then peel blackened skins and scrape out seeds. Dice onion and cut peppers and chicken into strips. Place 2 Tablespoons butter in sauté pan over low heat. (Continue preparation at "To Finish" section below) To Finish (Both methods): Add garlic to sauté pan and cook 1 minute. Remove and put with reserved chicken. Add mushrooms and sauté 2-3 minutes, until softened. Remove pan from heat, add posole, chicken, onion and poblano. Combine 1/2-cup water with cornstarch in small dish. Add chicken broth to soup pot and bring to a simmer. Stir in the cornstarch mixture. Stir constantly until mixture bubbles for about 2 minutes. Add cilantro. Bring heat up and allow to simmer for at least 5 minutes. Add reserved chicken and vegetables, then add milk and cheese and stir until melted. Do not simmer after cheese is added. Just before serving stir in the sour cream. Taste for salt (about 1/2 teaspoon may be needed), and add chipotle powder if additional heat is desired. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |