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Chef2Chef Recipe Club - Volume 5 Issue 115 - December 5, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Here is what I would like you to do. Most likely you have your Outlook Express open as you are reading this, click file up in the top left corner of your screen, then click new, then click folder. A window will open and ask for a name for your new folder, type Keepers and then click on your inbox to indicate where you want the folder to sit. Click OK. Now…Put all of the recipes you received this week from Chef June in that folder, because that is what you have …Keepers! I'd like to thank Chef June Jacobs for her recipes this week and over the years. After all this time, we've never met in person, but she is a very important part of the Chef2Chef.net family. I hope you appreciate her work as much as we do. Note: Don't miss her Ice Cream recipe at the very bottom of these pages, Yum! -------------------------------------------------- The rest of the world makes tarts, but PIE is a distinctly American dessert form. Holidays are almost inevitably linked to some kind of pie or other. My mother and her sisters were all excellent pie bakers, so I grew up loving pie. Even though I've been making pies from the crust up since I was 7 year old, when I'm in a real hurry I make no apologies for using the shortcut of Pillsbury's boxed pie crusts. You will find them in the refrigerated case at your supermarket, near the tubed biscuits. Now you'll never be too busy to bake a pie! -------------------------------------------------- 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 -------------------------------------------------- Sweet Potato Pie This is my single most favorite dessert in the world. Whatever other desserts I might serve for any winter occasion, this one will be on the table, too. Makes 2 9-inch regular or 1 10-inch deep dish pie(s) 4 large sweet potatoes 1 stick (4 ounces / 8 tablespoons) unsalted butter 1/2 cup clover honey 3 extra large eggs 3/4 cup whole milk (or maybe not quite that much) 1 teaspoon vanilla 1/2 teaspoon ground mace 1 teaspoon ground cinnamon Unbaked pie shell(s) 1. Preheat oven 350 degrees F. Cook sweet potatoes in large pot. When potatoes are done, remove peelings and mash in large mixing bowl. Mash VERY well. Add butter and stir until it has melted through the potatoes. Add honey, then eggs. Stir well. 2. Add milk a little at a time, taking care the mixture doesn't get too thin. Add vanilla and spices. Taste and adjust seasonings. Pour into unbaked pie shell(s). 3. Bake for about 45 minutes. The center of the pie will still appear runny. Don't worry, the pie continues to cook as it cools. Allow to cool to room temperature before serving with whipped cream or homemade Vanilla ice cream. -------------------------------------------------- Recipe Club, Get your own Holiday Presents at Chef2Chef.net GatewayGourmet, we would like to offer you the opportunity to win 6 pucks (1.5 oz containers) of More Than Gourmet's Classic Stock Reductions. Demi-Glace, Chicken Sock, Venison Stock, Veggie Stock and more: http://www.gatewaygourmet.com/chef2chef_special.htm Win a 6-month Salsa Kiss Club of the Month Membership valued at $150! That's one specially selected free salsa and one free gourmet hot sauce every month for 6 months delivered to your door. http://html.chef2chef.net/goto.php?id=374 Register to a copy of the Chef of the Month, Jerry Traunfeld's cookbook, The Herbfarm Cookbook. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have got a new handy and cleanable First Aid Kit, A New Drizzler Kit, The Famous CutRuler, A beautiful new Line Spoon and the "Got to Have" Bonetector! !0 winner's will each receive a set of all of these new items. Register http://ads.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 -------------------------------------------------- Pecan Pie This is the second easiest dessert to make in the world (after Brownies) and one of the most impressive. Just try it! If you want to use a deep dish Pyrex pan, increase filling ingredients by one-half. Makes one 9-inch pie 1 unbaked 9-inch pie shell 1 1/2 cups sugar 1/2 cup light Karo (or cane sugar) syrup 1/4 cup unsalted butter A pinch of sea salt 3 extra-large eggs, well beaten 1 cup jumbo pecans 1. Preheat oven to 375 degrees F. Mix sugar, syrup, butter and salt. Bring to a boil. Beat eggs, and add nuts. Stir just a little of the hot syrup into the eggs to warm them, then pour the egg mixture into the hot syrup RAPIDLY to avoid ending up with scrambled eggs. Pour into pie shell. 2. Bake for 40-45 minutes. The center of the pie will still appear soft and "unset," but it will continue to bake after you remove it from the oven. -------------------------------------------------- The Great Gourmet Savor the sweet, succulent taste of fresh and frozen seafood shipped straight from the boat to you next day. From Surf & Turf, Maryland Crabs, Chowders, Breaded Seafood and Fish caught straight out of the ocean only hours before we ship, you won't find any seafood fresher. With over 275 items available on TheGreatGourmet.com you won't need to go any further to find the product that you are looking for. If we don't carry an item you want, we will find it for you. The Great Gourmet sells both direct to the customer's door and wholesale. With the growing cost of seafood we want our customers across the nation to be able to afford the wonderful products that we sell and the only way to do that is by giving the best price that we can. For the seafood lover - we want your business but more than that, we want your friendship. Consider giving Gift Certificates or Gift Baskets to those you love for the holidays you may reach us at 1-877-600-FISH. http://html.chef2chef.net/goto.php?id=371 -------------------------------------------------- Pāte Sucrée (Sweet Pastry for Fruit Tarts) This is a great basic recipe to make for any and all sweet tarts and pies. I have included both the "By Hand" method and the food processor method for the dough. Try them both and see which suits you best. Makes one pastry shell - enough for a 12-inch tart or a single-crust 10-inch pie 1 1/4 cups flour 2 tablespoons sugar 1/4 teaspoon salt 2 tablespoons unsalted butter, cold 4 tablespoons vegetable shortening, cold Pinch of Rumfords baking powder 2 tablespoons milk 1/2 teaspoon fresh lemon juice 1. By hand: Stir dry ingredients together with a fork. Drop in cut-up fat, and cut into flour with a pastry blender, fork, 2 knives, or with cool fingertips until fat particles are very small and thoroughly coated with flour. Gradually stir in liquid with a fork until dough holds together when squeezed with your fingertips. [It is better to add a little too much liquid than not enough since slightly wet dough is easily rectified by the addition of more flour. A dough that is too dry will crack and crumble when it is rolled out.] Gather into a ball, flatten into a disc about 3/4-inch thick, and refrigerate after wrapping well. "Resting" is necessary to allow the gluten to settle so your dough will roll out evenly and easily. 1a. By food processor: Using metal blade, add all dry ingredients to work bowl. Process for 2 seconds to blend. Add VERY COLD cut up fat. Process with about 8 short bursts, until fat is in small pieces, evenly distributed and well coated with flour. Position liquid over feed tube, turn machine on, and gradually pour liquid in until dough begins to come together, but before it forms a ball. Prepare for refrigeration as before. 2. Roll out dough to even thickness. Shape in desired pan(s), and prick with a fork. Chill in refrigerator for about 20 minutes. Preheat oven to 400 degrees F. Line shell with parchment paper or foil, and pie weights (dried beans, rice, and/or metal purchased pie weights are good.) 3. After baking 15 minutes, carefully lift out paper and weights. Either fill the tart shell and bake as directed in tart recipe, or re-prick shell and return to oven an additional 10 to 20 minutes, until golden brown. Bake the crust completely if you're using a cream or chiffon filling. Baking Blind: (partial baking) A term for baking a pie or tart shell before filling. Prick the shell all over with a fork to prevent it from blistering and rising. Then line the pastry shell with foil and fill it with weights of dried beans or rice. Follow above procedure, except bake for only 12 minutes before removing weights. Return to oven for only 5 more minutes. Teacher's tip: double the recipe for a two-crust pie, or to make a batch for freezing. -------------------------------------------------- Miracle Blade III (As Seen on TV) Over 12 million Miracle Blade knives have been sold since 1989. Now the best just got better! The new Miracle Blade III Perfection Series are the last knives you'll ever need. 30 Day Money Back Guarantee! Your cooking time is cut in half! Set includes: (1) Miracle Blade Slicer (1) Rock 'n Chop (1) Filet & Boning knife (1) Chop 'n Scoop (1) Paring Knife (1) All Purpose Kitchen shears (4) Steak/Utility Knives - Tips & Guide booklet w/ Chef Tony recipes -Bonus: Miracle Blade Slicer (1) & Perfect Juicer (1) http://html.chef2chef.net/goto.php?id=372 -------------------------------------------------- The Ultimate Chopper The Ultimate Chopper is a European-designed food processor available for the first time in the US. 750 watts of power provides the power of machines costing five times as much to grate, chop, grind, puree, dice, and mince almost anything. Set includes: Ultimate Chopper - Flavor Guard Bowl - Custom colored power pad - Ultimate Recipe Guide - FREE BONUS: Perfect Juicer - FREE BONUS: Miracle Blade Slicer http://html.chef2chef.net/goto.php?id=373 -------------------------------------------------- Cinnamon and Spice Ice Cream This is a delicious accompaniment to the many fruit and spice desserts that often accompany winter holidays. If you've never made your own ice cream before, ask Santa for one of the new electric "crank" freezers, like Cuisinart's. They make creating your own frozen confections pure child's play. Makes about 1 1/2 quarts 2 soft cinnamon sticks 1 whole nutmeg 3 whole cloves 8 whole allspice 1/4 teaspoon coarse mace 2 cups whole milk 3/4 cups superfine cane sugar 4 teaspoons flour 1/4 teaspoon fine sea salt 2 extra large eggs 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon Bourbon Madagascar vanilla extract (the vanilla I prefer for all desserts) 2 cups light cream 1. Add all the whole spices and the mace to the milk in the top of a double boiler. Scald the milk mixture. Turn off the heat and allow the spices to steep in the milk for 20 minutes. Remove the whole spices with a slotted spoon. Gently reheat the spicy milk. 2. Mix sugar, flour and salt. Add the hot milk, stirring constantly, and return to the double boiler. Stir over boiling water until thickened. 3. Beat the eggs and add a small portion of the hot mixture to the eggs to warm them so they will not scramble. Pour the warmed eggs into the remaining hot mixture and cook, stirring occasionally until the mixture coats a metal spoon. Chill thoroughly. 4. Add the ground spices, vanilla extract and cream, and freeze in a hand-crank or electric freezer, following the instructions given with either. Teacher's tip: Make the ice cream up to step 4 and refrigerate it overnight. The next day, it's a snap to add the cream and churn it to perfect consistency. Do let it "set up" in the freezer for several hours before serving so the flavor reaches its peak. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |