|
Chef2Chef Recipe Club - Volume 5 Issue 102 - November 18, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today let's talk about some popular soups and appetizers that you might expect to find at a good old Thanksgiving or Holiday feast. Have you visited our Holiday Recipe Guide yet? When you do, take a moment to visit the vendors who support this great feature year after year. They are responsible for getting all these recipes in front of you. http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- I like these, they are rich and probably not very good for you and I think that is why I like them. Cheddar Cheese Straws Makes around 36 straws Ingredients: 1/2 lb. Cheddar cheese, finely grated 1/2 stick softened butter 1/8 tsp. Paprika 1/8 tsp. Cayenne 1/8 tsp. salt 1 1/2 cups all-purpose flour Preheat your oven to 375 degrees. Cream the cheese and butter together using an electric mixer. Add the remaining ingredients and mix well. Roll out the dough to a 1/4 inch thick rectangle on a floured cutting board. Cut the dough into strips about 3-4 inches long by a half-inch thick. Twist the strips a few times and place on an ungreased cookie sheet. Place in the oven for 5-7 minutes until golden brown. Cool on a rack. -------------------------------------------------- Will you be making Turkey Gravy? Signature Secret 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. Click Here http://html.chef2chef.net/goto.php?id=205 BIG NEWS Recipe Club, I've just been told that Signature Secrets is now available at the Bakers Catalog site, packaged in 8 ounce containers for consumers! And it's only $3.95! Use this link and use what the chefs use! http://www.kingarthurflour.com/cgibin/start/catalogue/linkin3.html?whichprod=2808~ -------------------------------------------------- I like hearty soups for the holiday meal! Thick soups will hold their temperature a little longer and just seem to fill you up better. You want to be filled up don't you? Split Pea Soup Serves 6 Ingredients: 2 1/2 quarts water 1 pound split peas 4 pounds ham bones or smoked shanks 2 carrots, sliced 2 stalks celery, chopped 1 onion, chopped 1/2 teaspoon garlic, minced 1/4 teaspoon marjoram 2 dashes bottled hot pepper sauce 3 sprigs parsley 1 to 2 chicken bouillon cubes Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again. Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup. -------------------------------------------------- West Peak, Great Gifts! Proline's new division is dedicated to providing high-quality, affordably-priced outdoor gear. The unique products are great for trekking, touring, camping, hiking, biking, backpacking, etc. The space-saving Coffee Baskets are terrific for home as well as the motor home. Coffee Baskets - Cone-type coffee filter holders for the trail or the home! Bullet Vacuum Bottles - 18-8 Stainless Steel bottles hold 16 ounces of your favorite drink. Day Cache Waist Pack - The best way to carry your day use items on your bike or your belt. Stinson Seat Pad - Foam pad that's great for the stadium, beach or backcountry! A terrific fundraiser, too! Stove Diffuser - Even-Steven gives you more controlled heating on the trail, eliminating food burning. http://html.chef2chef.net/goto.php?id=370 -------------------------------------------------- Another favorite soup of mine! Dave's Cream of Morel Mushroom Soup Serves 6 Morels are known for their earthy flavor. This rich New England style soup is just slightly sweetened with sherry to round out those earth tones. Ingredients: 2 cups water 1 1/2 ounces morel mushrooms, dried 4 ounces butter 1/4 cup flour 2 cups chicken stock 1 cup light cream 1/4 teaspoon pepper 1/4 teaspoon sweet basil 1/4 teaspoon dry mustard 1/4 teaspoon tarragon 3 tablespoons sherry 1/4 teaspoon salt 1/4 teaspoon Tabasco Procedure: Bring the water to a near boil and add the dried mushrooms. Remove from heat and allow to soak for 2 hours. After soaking, remove the mushrooms from the liquid. RESERVE THE LIQUID. Cut the mushrooms into pieces the size of your thumb nail, provided you don't wear those long fake ones, and set aside. Strain the liquid through a clean paper towel to remove any particles from the mushrooms and set it aside . In a 2 quart pot make a roux by melting the butter and adding the flour to it. Stir the roux, while cooking for about 5 minutes until the roux has become lightly browned and has a nutty aroma. At this point add the mushroom liquid, stock, and cream and bring to a boil, stirring constantly to remove any lumps. Add the seasonings and the sherry wine to the soup and simmer for 10 minutes. The soup should be thick enough to coat the back of a spoon. If your soup is too thick just add a little more stock. Add the Tabasco and the cut mushrooms. Stir in until blended. Garnish with fresh chopped parsley or chives. Serve only to those who deserve it !!! -------------------------------------------------- When I was a kid, stuffed celery was on my grand mother's Thanksgiving table, but never with Blue Cheese! Try it! Blue Cheese Stuffed Celery Easy to make, just remember 2 parts cream cheese to 1 part blue cheese and you can make as many as you want. Ingredients: 8 ounces cream cheese 4 ounces blue cheese Celery stalks Mix the two cheeses thoroughly and chill. Wash celery stalks and cut into 3 inch lengths. Use a pastry bag with a large star tip and pipe the cheese mixture on the celery. Arrange on a decorative plate and cover with plastic wrap. Keep chilled until service. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |