Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Wow, the year is almost over and it's officially New Year's Eve. Best wishes to all of you for a fun and safe celebration from the team at Chef2Chef.net. More of our favorite recipes from 2003 follow. -------------------------------------------------- April 10, Chef Charlie Olawsky shared a recipe for Truffle Mashed Potatoes. Truffled Mashed Potatoes are not new but Chef Charlie serves them on wilderness backpack trips through the hills of Montana! Now that's a culinary adventure. http://www.montana-now.com Truffle Mashed Potatoes Ingredients: 2 lbs. Russet potatoes, peeled, large dice 2 oz. Whole butter melted 6 fl oz. Milk, scalded 1Tbsp. Chopped garlic 2 tsp. Truffle oil Salt and pepper, to taste Procedure: Simmer the potatoes in salted water until tender. Drain well. Whip the potatoes on high for 30 seconds. Scrape the bowl and whip for an additional 30 seconds, eliminating all lumps. Add the butter, milk, garlic and mix well on low speed. Add the truffle oil and season with salt and pepper. -------------------------------------------------- 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 -------------------------------------------------- May 6, Chef Jacques Haeringer gave us this wonderful soup recipe. He was our Chef of the Month at the time. For more of his recipes, click here: http://topchefs.chef2chef.net/recipes-2/haeringer/ Asparagus Soup Serves 4 1 pound of fresh jumbo asparagus 1 quart boiling water 1 tablespoon salt 5 tablespoons butter 1/4 cup chopped onions 1/4 cup minced leeks, washed well (use all parts) 3 tablespoons all-purpose flour Freshly ground pepper to taste 1/4 cup heavy cream 1/4 teaspoon chopped parsley Wash, peel and snap off the lower stalks of the asparagus. Reserve the peelings and lower stalks. Lay the asparagus in a deep pan, so that the tips are facing in the same direction. Cover with the boiling water seasoned with salt. Cook for five to seven minutes, or until the asparagus is tender but still crisp. Lift the asparagus from the boiling water and plunge into ice water. Reserve the cooking liquid. Only one-quarter of this asparagus is used in the soup. (Serve the remaining pieces with vinaigrette, as a salad, or with melted butter as a side dish.) Cut the tips from one-quarter of the cooked asparagus, reserving both stalks and tips for the soup. Melt 3 tablespoons of the butter in a heavy 3-quart saucepan. Stir in the onions and leeks, and cook over low heat for 5 minutes, but do not brown. Dust the onions and leeks with the flour and mix thoroughly. Pour in the reserved liquid, blending vigorously with a whisk. Add the raw asparagus peelings, lower stalks, and the reserved cooked stalks. Season with the pepper. Cover and boil gently for 30 minutes. Purée the soup in a blender or food processor (may have be puréed in several batches) and force through a fine strainer. Before serving, reheat the soup and with a whisk stir in the remaining 2 tablespoons of butter and the cream. Adjust seasonings. Add the reserved asparagus tips and garnish with croutons and freshly chopped parsley. Hint: Most soups may be prepared ahead of time, but do not add the cream or butter until ready to 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 -------------------------------------------------- May 23, Chef Doug Allen from http://www.Mustardseedfoods.com offered up this tasty bread using a frozen bread dough! Feta & Roasted Red Pepper Bread Yield: 1 Loaf (produces an appetizing light red color loaf) INGREDIENTS: 1 frozen bread dough, 16 oz 3 tbsp. Morea feta cheese cubes in oil and herbs, shake slightly to mix 1 tbsp. olive oil from the jar of feta cheese cubes 2 tsp. Morea Roasted Red Pepper spread 1/2 tsp. fresh rosemary, minced fine METHOD: Thaw frozen dough in refrigerator overnight or at room temperature until thawed but still firm. On cutting board with chef's knife or dough cutter, chop dough into large chunks. Spread the ingredients over chopped dough. Continue to chop and mix until dough is blended with cheese and roasted pepper spread and streaked with color. Place in loaf pan. Non-stick pan sprayed with pan spray works best. Proof in draft-free area covered loosely with light cloth towel or in gas oven with a shallow pan of warm water and the warmth of the pilot light will give ideal proofing temperature of about 100 F. Proof until dough domes are slightly above top of pan. Bake at 350 F for approximately 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 5-10 minutes and then remove from pan and finish cooling on cooling rack or screen. -------------------------------------------------- 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 -------------------------------------------------- July 23, Chef Mike Alvarez from Texas takes his chicken to a higher plateau! Known as Spoony to his friends, we love the depth of his recipes. Chile Chicken w/ Avocado-Mango Relish Ingredients: 1/4 cup olive oil 2 tbsp. red chile powder 1/2 teaspoon Ground Cumin 1 teaspoon fresh garlic, minced 1/2 Teaspoon fresh oregano 4 boneless, skinless chicken breasts, 6oz. each Avocado-Mango Relish (recipe below) 1/4 cup olive oil 1 leek, white part only, chopped 1 clove garlic, minced 1 lb. fresh spinach Procedure: Combine first 5 ingredients in a mixing bowl. Put chicken in bowl and toss. Marinate chicken in fridge for about 2-3 hours. Prepare the relish and set aside. When ready to prepare the meal, get two sauté pans. You will cook the spinach mixture and the chicken at the same time. In one, heat oil and add leeks and cook until tender, add garlic and cook until brown. Then add spinach and sauté until almost wilted. In the other pan, pull chicken from marinade. Discard marinade. Sauté chicken (you could also grill the chicken) for about 3-4 minutes per side (or until done). When done, put chicken on a bed of the spinach on plate and top with relish. Avocado-Mango Relish Ingredients: 1 Mango, diced 1/2 Red Onion, Diced 1/2 bunch cilantro, chopped 1 Avocado, diced 1 Small Red Bell Pepper, seeded and diced Juice of 1 lime Salt Procedure: Combine all ingredients in a mixing bowl and season with salt. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
