Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- We are re-sending today's Recipe mailing due to a delivery error last night. We apologize for the inconvenience. The Webmaster. Hello Recipe Club, What do making !ove and making Rosemary Potato Pork Chops have in common? The slower the better! So begins How to Make !ove and Dinner at the Same Time, the hilarious new book by Rebecca Field Jager. Rebecca has filled 256 pages with everything you need to know about slow cooking. According to Rebecca, slow cookers (or crock pots) are like birth control pills, liberating devices that let you, the home cook, do what you want, when you want, with whom you want…without worrying about a bun in the oven. Not only is Rebecca Field Jager hosting this week's Recipe Club, she will also give away two autographed copies of her book. You know the drill, if you want a chance to win one of the two copies available, you need to send me a note with your email address on it and I'll pick the winners and announce them on Friday. Send me your address here: http://chef2chef.net/contacts/mail/mail-dn.html -------------------------------------------------- Seafood Aficionado Fresh seafood delivered overnight. Selection of fresh fish, live Maine lobster, crab, shellfish and more. We stand behind every package we ship! http://html.chef2chef.net/goto.php?id=375 -------------------------------------------------- Roasted Tomato and Garlic Soup Makes a gourmazing first impression. Roasted cloves of garlic lend a smoky sweetness to this hip and healthy soup. Serves 6 Ingredients: 10 ripe plum tomatoes, halved 1 onion, quartered 2 tablespoons olive oil 1/2 teaspoon pepper 1/4 teaspoon salt 2 heads garlic, cloves separated, unpeeled 3 cups chicken or vegetable broth. 2 tablespoons tomato paste 1 bay leaf 1/4 teaspoon dried thyme 1 teaspoon lemon juice 1/2 teaspoon brown sugar Procedure: Preheat oven to 425°. In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes. Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture. Stir the broth, tomato paste, bay leaf, and thyme into the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours. Discard the bay leaf, and transfer the soup to a blender or food processor; purée in batches until smooth. Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve. -------------------------------------------------- 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 -------------------------------------------------- Lemon-Garlic Chicken on a Vegetable Bed Golden chicken pieces infused with lemon and garlic, slow cooked to tender perfection and served on a bed of baby carrots and caramelized onions. Serves 4 Ingredients: 2 cups baby carrots 3 onions, quartered 2 tablespoons butter 1/2 cup chicken broth 4 pounds chicken pieces (mixture of dark and white meat) 2 tablespoons oil 2 tablespoons lemon juice 3 cloves garlic, chopped 1 tablespoon dried oregano 2 teaspoons dried parsley 1/4 teaspoon white pepper Procedure: To reduce the fat, remove the skin from the dark meat. Combine the carrots and onions in the slow cooker, dollop with butter, and pour broth over the top. Mix together the oil and lemon juice, brush the chicken with the mixture, and place in the slow cooker on top of the vegetables. Sprinkle the garlic, oregano, parsley, and white pepper over the top. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. -------------------------------------------------- Culinary Classics At Culinary Classics, we pride ourselves on giving you WHAT YOU WANT TO WEAR. Design the look that fits your style from chef coats, pants, shirts aprons, hats, vests and more. We offer sizes from XS through 7x and regular, long or short lengths are not a problem. We create custom made garments just for you from the finest fabrics, and we do so quickly and affordably direct from the source! We manufacture and apply custom options and embroidery on-site because a quality garment and your satisfaction is our top priority. In most cases, we require no minimums and quantity discounts are also available. We invite you to give us a try and see why thousands of satisfied customers have been returning to Culinary Classics year after year. Give us a call at 800.373.2963 and allow one of trained design consultants help you select what you want to wear or visit us on-line http://html.chef2chef.net/goto.php?id=175 -------------------------------------------------- Sweet Peach Crisp A fabulous way to end a meal. Canned peaches, cinnamon, and brown sugar become warm and wonderful beneath a crispy granola topping. Serves 4 Ingredients: 1 (28-ounce) can sliced peaches 1/2 cup brown sugar 1/3 cup flour 2 teaspoons lemon juice 1/2 teaspoon cinnamon 2/3 cup granola Procedure: Spray the slow cooker with nonstick spray. Drain the peaches, reserving juice for another use. Combine the drained peaches, brown sugar, flour, lemon juice, cinnamon and ⅓ cup of the granola in the slow cooker. Sprinkle the remaining granola on top. Cook on LOW for 4 to 6 hours. -------------------------------------------------- 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! http://chef2chef.net/culinary-institute/ -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
