Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, The holiday lights are shining, the tree has gifts underneath and the house smells of fresh baked cookies and pies for the upcoming feasts. It's a magical time of the year. Today we've got some side dishes to accompany your holiday roasts. Enjoy! -------------------------------------------------- Root Vegetable Gratin Yields 8 side-dish servings Ingredients: 1/2 tablespoon butter, melted 2 pounds russet potatoes, peeled, thinly sliced (about 5 cups 1/8-inch-thick slices) 8 ounces carrots, peeled, thinly sliced (about 1-1/2 cups 1/8-inch-thick slices) 1-1/4 cups grated extra-sharp cheddar cheese (about 3-1/2 ounces) 4 ounces celery root, peeled, thinly sliced (about eight 1/8-inch-thick rounds) 2 cups whipping cream 2 tablespoons chopped green onion Procedure: Preheat oven to 400° F. Brush 13x9x2 inch glass baking dish with melted butter. Arrange 1/4 of potatoes evenly over bottom of baking dish. Arrange half of carrots evenly over potatoes. Arrange 1/4 of potatoes evenly over carrots. Sprinkle with salt and pepper. Sprinkle 1/2 cup cheese over all. Arrange celery root evenly over cheese, arrange 1/4 of potatoes evenly over celery root. Arrange remaining carrots evenly over potatoes. Arrange remaining potatoes evenly over carrots. Sprinkle with salt and pepper. Pour cream over vegetables. Sprinkle remaining 3/4 cup cheese over top. Cover vegetables with foil and bake 30 minutes. Uncover and bake until vegetables are tender and top is golden, about 35 minutes longer. Remove gratin from oven and let cool 15 minutes. Sprinkle with chopped green onion and serve. Source: Bon Appetit, R.S.V.P., October 1997 -------------------------------------------------- Prairie Harvest.com The Holidays are here and you are looking for the very finest specialty foods? Listen to this! Foie Gras, Chinese Black Truffles, South Dakota Goose Breast, Truffle Oil and Butter, Dry Aged Buffalo Prime Rib, Elk Loin Roasts, Fresh Russian Wild Boar, Air Chilled Natural Chicken, Pheasant, Duck, Steaks, Huckleberries and more! All you have to do is click here! http://html.chef2chef.net/goto.php?id=147 -------------------------------------------------- Cranberry & Orange Stuffing Yield: 6 cups Ingredients: 2 cups cranberries Grated peel and juice 2 oranges 3 tablespoons honey 2 tablespoons butter 2 onions, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon ground mace 1 tablespoon plus 1 teaspoon chopped fresh sage 4-1/4 cups soft white bread crumbs 1/2 cup pine nuts Procedure: In a saucepan, combine cranberries, orange peel and juice. Bring to a boil. Cover and simmer very gently for a couple minutes or until cranberries are just tender. Remove saucepan from heat. Stir in the honey. Pour cranberries into a bowl. Melt butter in saucepan. Stir in onions and cook gently 2 minutes until tender. Add salt, pepper, cayenne, mace and sage and mix until well blended. Stir onion mixture, bread crumbs and pine nuts into cranberries until well mixed. Makes 6 cups or enough to stuff an 8 pound turkey. Source: The Book of Christmas Foods; Janice Murfitt -------------------------------------------------- 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 -------------------------------------------------- Brussels Sprouts with Bacon and Chestnuts Ingredients: 1/2 pound Brussels sprouts, trimmed, halved 6 bacon slices, coarsely chopped 2 1/4 cups peeled roasted chestnuts (about 1 1/4 pounds) or jarred chestnuts (about 12 ounces), halved 1/2 cup water Procedure: Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Sauté chopped bacon in heavy large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Heat bacon drippings in skillet over medium-high heat. Add Brussels sprouts and chestnuts and sauté until Brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until Brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste with salt and pepper and serve. Source: Chef Paul Silva -------------------------------------------------- Cedar Hills Seasonings At Cedar Hill Seasonings we have over 20 years expertise in blending gourmet seasonings that are both tasty and healthy. Apart from every-day use, our seasonings are also suitable for those who suffer from dietary problems such as borderline diabetes, heart problems, overweight and obesity, and high blood pressure. Our seasonings have no salt, no sugar, no msg and no preservatives. Every ingredient is good for you. But what you'll notice as soon as your start using Cedar Hill Seasonings is the fresh flavor they add to your food. It's like having a secret garden in your kitchen!! http://www.cedarhillseasonings.com/c2c_land.asp -------------------------------------------------- Sweet Potato-Pecan Biscuits Yields 3 dozen 1-1/2 inch biscuits Ingredients: 2 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 2/3 cup vegetable shortening 1-1/2 cups cooked and mashed sweet potatoes 1/2 cup chopped pecans 1/4 cup milk Procedure: Combine the flour, baking powder, sugar, cinnamon and salt in a large mixing bowl. Using two knives or a pastry blender, cut the shortening into the dry ingredients until the mixture resembles coarse meal. Using a heavy spoon, stir in the sweet potatoes and pecans until the ingredients are just blended. Pour the milk over the mixture and stir until it is just blended in. Do not overmix. Preheat the oven to 425° F. Lightly grease two baking sheets. Turn the biscuit dough out onto a well-floured surface and pat it into a rough rectangle about ½ inch thick. Cut the dough into circles with a 1-1/2 inch biscuit cutter and place them on the baking sheets. Bake the biscuits for 10 to 12 minutes, or until the tops are golden brown. Serve warm or at room temperature. Note: Though they are at their best when freshly baked, the biscuits may be made ahead and frozen. Slightly underbake them, cool, wrap tightly, and freeze for up to a month. To reheat, thaw them completely and place them on a baking sheet in a 350° F. oven for 5 to 7 minutes. Source: Special Occasions, John Hadamuscin -------------------------------------------------- Jerky of the Month Club Do you know someone who just loves Beef Jerky? Of course you do, everyone does! Now you can give the gift that keeps on giving. Members of the Jerky of the Month Club receive a new flavor of Jerky delivered right to their door every month for 6 months! After all the Hoopla of the holidays is over, be remembered every month when your present arrives to the member. And Santa will thank you for helping to keep his sleigh load down! http://html.chef2chef.net/goto.php?id=172 -------------------------------------------------- Asparagus Tips and Wild Mushrooms in Lemon Butter Serves 2 Ingredients: 12 asparagus spears 1/4-cup (1/2 stick) butter 1 teaspoon lemon juice 4 small wild mushrooms, thinly sliced Procedure: Trim the tips from the asparagus, approximately the top 2 or 3 inches, saving the stalks for another use. Melt the butter in a heavy skillet over medium heat and add the lemon juice. Add the mushrooms and sauté until they begin to darken and release their liquid, about 5 minutes. Add the asparagus tips to the skillet and continue cooking for about 3 minutes, or until the asparagus are just tender. Serve at once. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
