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Chef2Chef Recipe Club - Volume 6 Issue 48 - March 10, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today's offerings show how simple it is to create tasty, fresh and crowd-pleasing dishes using only a handful of ingredients. A little thing like changing the cooking method (steaming vs. roasting, sautéing vs. blanching, etc) completely changes the flavour of vegetables. Experiment with different cooking techniques on your favourite veggies, and you'll notice the difference! -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Do you need an brand new Chef Knife? Chef Revival is giving away eight 8 inch Chef Knives on March 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 Register to win a copy of the Chef of the Month, Russell Cronkhite's cookbook, A Return To Sunday Dinner. A must have for your cookbook collection http://marketplace.chef2chef.net/sweep/ 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 -------------------------------------------------- Roasted Brussels Sprouts Anyone who knows me, knows that I love Brussels sprouts and this is by far my favourite way in coaxing out the sweetness of these oft-dismissed members of the cabbage family. Try tossing them with toasted and crushed pecans, bacon bits and some fresh butter. Serves 4-6 Ingredients: 1 1/2 lbs. Brussels sprouts, trimmed and halved lengthwise 2 shallots, peeled and sliced thin 1/4 cup olive oil 1 Tbsp. honey Salt and pepper to taste Preparation: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the Brussels sprouts, shallots, olive oil, honey, salt and pepper in a bowl and place on the prepared baking sheet. Place in oven and roast for 20-25 minutes, or until the Brussels sprouts are soft and the outside leaves are crispy. Place in serving bowl. -------------------------------------------------- Shrimp Boat USA "World's Best Tasting Shrimp" FREE SHRIMP w/first order. Great Steaks, Superior Seafood, Crab Cakes, Fish Fillets & Specialty Seasonings. Deep Water Gulf Pink Shrimp! All Products of USA! http://html.chef2chef.net/goto.php?id=391 -------------------------------------------------- Eggplant Agrodolce Agrodolce is Italian for sweet and sour (technically, it's "sour and sweet"!). This is a classic dish, and tastes even better the next day. I like to serve this with pork dishes, rabbit and even oily fish. Look for firm, unblemished eggplants. The salting of the eggplant helps to remove any bitterness from the vegetable. Serves 4-6 Ingredients: 1 1/4 lb. eggplant, cut into 3/4 inch cubes Kosher salt 4 Tbsp. olive oil 3 ribs celery, cut into 1/4 inch strips 1 red pepper, cut into 1/2 inch dice 1/2 red onion, peeled and cut into 1/2 inch dice 2 Tbsp. capers 2 Tbsp. pine nuts, toasted 1/2 cup white wine vinegar 3 1/2 Tbsp. sugar Salt and pepper, to taste Preparation: In a colander over a bowl, combine the eggplant with enough Kosher salt to coat evenly. Let the eggplant sit for 30 minutes. Rinse in cold water and wring out any excess moisture with your hands. Pat dry. Heat 3 Tbsp. of olive oil in a medium saucepot over high heat. Add the eggplant and brown on all sides. Remove from heat and drain on paper towel. Add the remaining olive oil to the pot and add the celery, red pepper and red onion. Sauté for several minutes, allowing the vegetables to soften and brown a little. Add the eggplant, capers, pine nuts, white wine vinegar, sugar and salt and pepper. Bring to a boil, reduce to a simmer, and cook, partially covered, for 10 minutes until the vegetables have cooked through and the liquid reduced. -------------------------------------------------- A Spring Fresh Spinach Salad from Cedar Hill Seasonings Spring is the time to treat the family to fresh, healthy salads with no salt, sugar, MSG or preservatives. Sounds like hard work? Not with Cedar Hill Seasonings. Our Fresh Spinach Salad is bursting with flavor and health - Try it now: www.cedarhillseasonings.com/land_feb3_c2c.asp Cedar Hill Seasonings are blended from freshly picked herbs and spices - it's like having a secret garden in your kitchen. Visit our website or call (405) 340-1119. www.cedarhillseasonings.com/land_feb3_c2c.asp -------------------------------------------------- Spinach Pachadi This is a Southern Indian dish, and is pronounced "PUTCH-a-dee". It's very easy to make, and I love the perfume of the cumin, mustard seeds and onion together. You can use frozen spinach if you want for this dish and, if you use fresh spinach, make sure you chop the spinach fine. Pachadis are made with all types of vegetables and fruits, and serve as a cross between a relish and a veggie dish. Serve this with Shrimp Pilaf or Lamb Korma. Serves 6 Ingredients: 2 Tbsp. vegetable oil 1 onion, chopped medium dice 1 serrano chile (or jalapeno), sliced thin in rounds 1 tsp. cumin, ground 1/4 cup shredded coconut 1 1/2 lbs. spinach, washed, drained and chopped fine 1 tsp. salt 2 Tbsp. water 1 cup plain full fat yogurt 1 Tbsp. vegetable oil 1 tsp. yellow mustard seeds 2 dried red chili peppers 1 bay leaf Preparation: Heat the vegetable oil in a medium saucepot and sauté the onion for a few minutes until soft. Add the chile, cumin and coconut. Sauté for 1 minute more. Add the spinach, salt and water and cook until the spinach is fully cooked, adding more water if there is a chance of the spinach burning. Remove from heat and stir in the yogurt. Heat the vegetable oil in a sauté pan and add the mustard seed, chili peppers and bay leaf. Cook until the mustard seeds begin to pop. Stir the contents of the pan into the spinach mix. This can be served at room temperature or warm. -------------------------------------------------- Revolutiontea.com A Revolution in Taste and Quality. Revolution Tea is proud to offer an assortment of the highest quality full-leaf tea crafted to suit the taste of today's palate. Our premium teas are available loose or in the nylon Infuser and Pyramid Tea Bag(TM). These innovative brewing systems combine the convenience of a traditional tea bag with the flavor quality of full-leaf tea, enabling even the most discriminating tea drinker to enjoy loose-leaf tea in a bag. Drink it in(C). http://html.chef2chef.net/goto.php?id=393 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |