Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, It's really 2004! How many times will you write 2003 before it becomes a habit? I do it every year. Today's Tip: Get out your checkbook and write 2004 on the first 10 or so checks. Enjoy the last of our Flashback, Favorite Recipes from 2003. It was a very good year and this one promises to be even better. Have a great weekend and a Happy New Year. -------------------------------------------------- October 13. This recipe had a bunch of comments. It comes from Kelly Johnson of the Evans Street Station. The controversy stemmed around the fact that his vinaigrette has no vinegar or specific acid. Kelly said, just try it, the honey and mustard works. http://www.evansstreetstation.com Spinach Salad with Warm Bacon-Mustard and Honey Vinaigrette Serves 4 For the Bacon-Mustard Honey Vinaigrette 6 slices good bacon 1/2 cup honey 1/2 cup yellow mustard 1. Slice bacon into thin strips and add to a small pot on medium heat with 1 tbsp. of water. 2. Cook until water has evaporated and bacon strips are crispy. 3. With a slotted spoon, remove bacon and reserve. 4. In the pot with the bacon grease add the honey and the mustard and whisk together to incorporate. 5. Hold warm. For the Salad 2-lbs. fresh spinach stemmed and washed 4 hard-boiled eggs, chopped 1. In a big bowl add the spinach and toss the eggs in. 2. Add the warm vinaigrette and stir to coat all the leaves. Sprinkle the crisp bacon on top and serve with cracked black 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 -------------------------------------------------- November 4. I over heard Personal Chef Brenda Palmer call this one Spicy Potato Crusted Tilapia in one of the forums. It's funny how a simple little bit of imagination can take a plain piece of fried fish to a whole new level. Try it! Your kids will love this one. BBQ Potato Chip Crusted Fish BBQ chips (I like Middlesworth) Mild fish fillets like Tilapia or Flounder Egg wash Oil for frying such as canola Smash up your potato chips till they are crumbs or only a bit larger. Egg wash is merely beaten up egg (1 or 2 depending on how many fish fillets you have) Use a heavy bottomed pan that can accommodate the fillets. Cover the bottom with oil and then add a little more. Heat your pan over medium heat. Dip fish in egg wash and press in chips. Make sure your pan is hot before you gently lay your fish in it. Cook the fish about 3 minutes on a side. Pull gently on the thickest part, if it gives away or is white inside, it's done. -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Register to win a copy of the Chef of the Month, Silvia Bianco's cookbook, Simply Saute. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ What's new at Chef Revival? They have just added two new styles of Executive Chef Clogs to their enormous inventory. 8 pairs valued at $97 each will be given away at the end of this month. 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 -------------------------------------------------- Not too long ago author Rebecca Field Jager hosted a week of recipes using her crock pot. This was one of her recipes. 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. -------------------------------------------------- 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 -------------------------------------------------- When Chef June Jacobs CCP comes along with her holiday recipes, you'd better be taking notes! Especially if it's a dessert recipe. I'll end this week with one of her fabulous chocolate treasures. Chef June is a wonderful teacher and she also leads and hosts some wonderful Culinary Adventures. There is one coming up soon (March 2004) in Cajun country. Chocolate Truffle Cake This cake is a marvelous one to have in your repertoire because it takes no longer to make two or three than it does to make one! It's a good idea to make multiples since not only is it utterly delicious, but you can keep it (when properly wrapped) up to 6 months in your freezer. [I know this is so because I "found" one in my freezer after that long, and served it most successfully. Makes 8 servings 16 ounces best quality semisweet chocolate 1/2 cup unsalted butter 1 1/2 teaspoons flour 1 teaspoon hot water 4 large eggs, separated 1 1/2 teaspoons sugar Whipped cream for topping Unsweetened cocoa for topping 1. Preheat oven to 425 degrees F. Grease the bottom (only) of an 8-inch springform pan. 2. Melt chocolate and butter in the top of double boiler over simmering water. When melted, transfer into a bowl and add flour, water and blend well. Add egg yolks one at a time, beating after each addition. 3. Beat egg whites until very frothy. Add the sugar and continue beating until they are stiff and shiny, but not dry. Fold into the chocolate mixture. 4. Pour into pan and bake for 15 minutes, ONLY! The cake will look very undone in the center. To serve: Cool the cake thoroughly. (Overnight in the fridge is best.) Whip cream until soft peaks form. Spread a very thick layer over top of cake, smoothing with spatula. Shake unsweetened cocoa through a sieve over the whipped cream. Use a doily to make a design on the whipped cream if you wish. Cut the cake while cold, but let it stand at room temperature for about 15 minutes before serving. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |
