Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Someone who really wanted to win a copy of Rebecca Field Jager's book, How to Make !ove and Dinner at the Same Time, sent me this delightful poem. On the first day of Christmas my true !ove gave to me One box of saffron On the second day of Christmas my true !ove gave to me Two cookie cutters On the third day of Christmas my true !ove gave to me Three great new herb pots On the fourth day of Christmas my true !ove gave to me Four measuring spoons On the fifth day of Christmas my true !ove gave to me Five shining new pans On the sixth day of Christmas my true !ove gave to me Six handblown glasses On the seventh day of Christmas my true !ove gave to me Seven nesting steel bowls On the eigth day of Christmas, my true !ove gave to me eight painted plates On the ninth day of Christmas my true !ove gave to me Nine restaurant vouchers On the tenth day of Christmas my true !ove gave to me Ten maple wood shelves On the eleventh day of Christmas My honey told me why Eleven cook books coming - added to my collection...... oh my goodness, what now? On the twelfth day of Christmas, my true !ove gave to me - twelve cups of high test coffee, and we tried all Rebecca's recipes out. As Rebecca would say! Crock on! Visit her site, http://www.!oveanddinner.com -------------------------------------------------- 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 -------------------------------------------------- Carrot and Bacon Soup Bacon adds a smoky depth to the refreshing taste of carrots. Let loose your artistic flare with a dollop of sour cream. Serves 6 6 slices bacon 5 carrots, diced 4 potatoes, diced 1 large onion, chopped 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 6 cups chicken broth Sour cream (optional) Combine all the ingredients except the sour cream in the slow cooker. Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours. Transfer to a blender or food processor, and purée in batches until smooth. Return to the slow cooker, and cook for an additional 30 minutes on HIGH; serve with sour 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 -------------------------------------------------- Share-It Steak and Sausage Pie Perfect for a cold, rainy Friday afternoon when everyone leaves work early to enjoy a pint or 2 at the pub. Relax, dinner will be ready when you are. Serves 4 6 frozen breakfast sausages 1 tablespoon oil 1 pound round steak, cut into bite-size pieces 1/4 cup flour 4 carrots, cut into bite-size pieces 1 onion, chopped 1 cup mushrooms, sliced 3/4 cup beef broth 1/2 teaspoon basil 1/2 teaspoon pepper 1/4 teaspoon salt 1 tablespoon cornstarch 1 tablespoon water 1 frozen puff pastry sheet, thawed In a skillet, brown the sausages lightly in oil over medium-high heat. To reduce fat, poke holes in the sausages while cooking. Transfer the sausages to a cutting board, slice, and transfer to the slow cooker. In a bag, shake the beef with the flour until well coated. In the same skillet, lightly brown the steak pieces in the sausage drippings over medium-high heat. Transfer the steak to the slow cooker, along with the sausage, carrots, onions, mushrooms, broth, basil, pepper and salt. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Mix together the cornstarch and water, stir into the slow cooker, and let cook for an additional 10 minutes on high. Transfer the steak and sausage mixture to a 9 inch deep-dish pie plate, cover with puff pastry according to package directions, and bake in 400 degree oven for 20 minutes or until golden brown. TIP: Thaw pastry overnight in the fridge or for a few hours on the counter. -------------------------------------------------- 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. 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In a small bowl, combine the brown sugar and remaining 2 tablespoons of cocoa powder. Sprinkle the mixture on top of the batter. Pour the boiling water over the top. Cook on HIGH for 2 hours, or until a toothpick inserted into the center of the cake comes out clean. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
