|
Chef2Chef Recipe Club - Volume 6 Issue 62 - March 30, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today I've got a fun little side dish and two soups for you. Pam made a delightful little salad the other day and I thought I'd share it with you. I think it has more Thai influence than Vietnamese but here it is just the same. Cucumber Salad Ingredients: 2 tbsp. red onion, minced 1/2 small jalapeno, minced 1 cucumber, peeled and sliced thin 1 clove garlic, minced 1 tbsp. gingerroot, minced 1/4 rice vinegar pinch of Sea Salt and Fresh ground Pepper pinch of sugar Preparation: Put all ingredients in a small bowl and toss. Chill for at least one hour before service. TIP: Put a bit of that pretty pink pickled ginger on top for a lovely burst of color and flavor! -------------------------------------------------- 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 a 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 -------------------------------------------------- Carrot Pickles Great with grilled meats. Ingredients: 2 cups of baby carrots 1/2 cup of rice vinegar 1 tbsp. sugar 1/4 tsp. salt Preparation: Combine the vinegar, sugar, salt and 1/2 cup of water and bring to a boil. Pour over the carrots and turn off heat and let come to room temperature. Then chill until service. -------------------------------------------------- BulkFoods.com Spices and Seasoning Blends, 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 -------------------------------------------------- Asparagus and Crab Soup Serving Size: 6 Ingredients: 2 Quarts Chicken Stock 1 Pound Asparagus, diced 1 Tablespoon Fish Sauce 1 Teaspoon Olive Oil 1 Clove Garlic, finely chopped 2 Medium Scallion, finely chopped 1/2 Pound Crabmeat 1/2 Teaspoon White Pepper 2 Teaspoons Cornstarch 2 Teaspoons Water 1 Medium Egg 1/4 Cup Cilantro, finely chopped Preparation: Bring stock to a boil and drop in asparagus. Cook until fork tender about 4 minutes. Remove and set aside. Add fish sauce to stock and reduce heat to a simmer. Heat oil in a pan to medium high and sauté garlic and scallions for 1 minute. Add crabmeat and pepper and cook 5 minutes, stirring and tossing. Raise heat under stock and bring to a boil. Stir crabmeat mixture into stock and then add to cornstarch. Break the eggs into the boiling soup and whisk it vigorously. Cook 2 minutes, then add asparagus and cilantro and serve. -------------------------------------------------- MaineGoodies.com Experience Maine year round. Let us send you, or a friend, the treasures of Maine. Birthdays, Anniversaries, Weddings, House warming or just to remind yourself or a friend of how wonderful Maine is! Offering over 850 Traditional and Unique items. Free shipping in continental US. Sorry, no catalog. http://html.chef2chef.net/goto.php?id=136 -------------------------------------------------- Pho Pho is a popular beef noodle soup that is served in most Vietnamese restaurants and homes. Serves 6 - 8 Ingredients: 3 large onions 1 Tbsp peanut oil 5 pounds combination of meaty beef and chicken bones 4 ginger slices, julienned 2 carrots, julienned 1 small stick cinnamon 1 star anise 2 whole cloves 1 tsp whole black peppercorn 2 cloves garlic, unpeeled, smashed 2 cups (1/2 lb) fresh bean sprouts 1/2 lb beef sirloin, sliced very thin across grain, bitesize 1 green onion, finely sliced 1/4 cup chopped coriander leaves (cilantro) 4 fresh red or green chiles, sliced 2 limes cut into wedges 8 ounces rice sticks, soaked in hot water for 30 minutes, drained 2 - 3 Tbsp fish sauce Fresh black pepper to taste Preparation: Slice two of the onions into 1/4 inch slices. Heat 1 Tbsp oil in a frying pan. Add the sliced onion, and cook, stirring, until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside. Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam. After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, star anise, cloves, garlic and peppercorns. Bring to a boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary, add more water to keep the bones covered. Strain the stock, skim off and discard any fat. At serving time, arrange the sliced beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chiles and limes. Meanwhile, plunge the rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, coriander, chiles and lime to taste. Enjoy with chopsticks and a soup spoon. Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table. -------------------------------------------------- Tupperware My Tupperware is used for storing/freezing your meals, They go from the refrigerator right to the microwave or straight to the table. We have a wide assortment of products geared for your kitchen, You can set a beautiful table with our great Spring colors. You can get your pantry or cupboards in order with our modularmates, great improvement for organizing. Baking products for all your baking needs. My site is also bilingual, "Si hablo Espanol." http://html.chef2chef.net/goto.php?id=170 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |