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Chef2Chef Recipe Club - Volume 6 Issue 54 - March 18, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, We love springtime because the rhubarb comes up bigger and better each season. If you don't grow it, you can find it at your supermarket at the best prices and quality of the year. It is a good source of Vitamin C and you'd think it was high in fiber because of its crunchiness and stringiness, but it's not. The most nutritious way to serve rhubarb is cooked, and remember only the stalk is used for food. The leaves are poisonous! If you are going to buy rhubarb, look for crisp, colorful medium sized stalks. A deep red color is a good indication of flavor. Store the rhubarb in a plastic bag in the refrigerator to keep it cool and moist. Use within a few days of purchase. For a few hundred recipes using Rhubarb click here: http://chef2chef.net/search/menuc.php?search=Rhubarb -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net Chefs, Caterers and Personal Chefs…No More Masking Tape! Win a New DayMark Label Applicator and 6000 dissolvable labels. A $131 value. Four winners each month. http://html.chef2chef.net/goto.php?id=408 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, Mario Batali's cookbook, Babbo. 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 -------------------------------------------------- Falafel-Crusted Salmon on a bed of Spinach Makes 6 servings This is a "restaurant-style" dish that is easy to make at home. It's a very popular choice for my Cooking Class Parties, because almost everyone likes salmon. Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible. EDITORS NOTE: Fantastic Falafel, convenient version of this traditional Middle Eastern entree is made with organic garbanzo beans, vegetables and spices. Here is a link to see the product or purchase it. http://www.truefoodsmarket.com/falmix10ozby.html Ingredients: 2 salmon fillets, about 1 pound each, skin removed Dijon mustard 1 cup "Fantastic Falafel" mix 1/4 teaspoon freshly ground black pepper 1/2 teaspoon freshly ground cumin Extra virgin olive oil (to film the pan) 2 additional tablespoons extra virgin olive oil 1 medium sized onion, chopped 2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried 3 cloves garlic, finely chopped 1 teaspoon grated fresh ginger 4 tablespoons balsamic vinegar Preparation: Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm. Add about 2 tablespoons olive oil to the skillet and sauté the onion until soft (about 4 minutes). Add the garlic and ginger and sauté briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once. Wine Tip: The wine to drink with this salmon is Pinot Noir. Try one from Sonoma County, CA or Oregon's Willamette Valley. -------------------------------------------------- BulkFoods.com Spices, Nuts, Chocolates, Candy, Dried Fruits, Trail Mixes, Supplements and so much more. You can also find grains and cereals, beans and seeds, pasta, sugar-free chocolates and old-fashioned candy. Free shipping on all orders in the continental US! http://html.chef2chef.net/goto.php?id=142 -------------------------------------------------- Sliced Potatoes Baked with Herbs and Oil Makes 6 servings This aromatic side dish can also be baked on a large, flat baking sheet on the oven rack below a leg of lamb or filet of beef. What a time saver! My students gave their overwhelming approval for its great flavor, ease of preparation and economy of cooking time. Ingredients: 8 medium potatoes (sliced 1/4-inch thick) 1/2 to 2/3 cup extra-virgin olive oil 2 teaspoons fresh (or 1 teaspoon dried) thyme 2 teaspoons fresh (or 1 teaspoon dried) savory (or basil) 2 teaspoons sea salt 1 teaspoons freshly ground pepper Preparation: Preheat oven to 425 degrees F. Dry the potato slices on paper towels, and place them in a large bowl. Add the oil, thyme, savory or basil, and salt and pepper, and mix thoroughly with your hands, to be sure each slice of potato is coated. Spread the slices in two or three layers on a flat baking dish or cookie sheet and bake until crisp and golden, about 35 to 40 minutes. Remove from dish with a spatula and serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |