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Chef2Chef Recipe Club - Volume 6 Issue 68 - April 7, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I've always wanted to grow asparagus and this is the year that I think I will. I've also heard that you need to not pick the first two year's harvest. Asparagus spears grow from a spider-like looking crown that is planted about a foot deep in sandy soils. Under perfect conditions, an asparagus spear can grow 10" in a 24-hour period. Each crown will send spears up for about 6- weeks during the spring and early summer months. The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours. After harvesting, the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season. -------------------------------------------------- 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 five 7 inch Santoku-Granton Knives on April 30th 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 -------------------------------------------------- Parmesan Asparagus Spears Makes 8 servings. Ingredients: 1 tbsp. balsamic vinegar 1 tsp. olive oil 1 tsp. Dijon mustard 1 tsp. salt 2-1/2 lbs. asparagus spears 2 tbsp. Grated or shaved parmesan cheese Preparation: Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus. Heat 2 inches of water and half the salt to boiling in a large, deep skillet. Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. Cover and cook 3-4 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture. Duplicate process with remaining asparagus. Toss gently until spears are evenly coated. Place asparagus on serving plate. Sprinkle evenly with cheese. -------------------------------------------------- Welcome to Simply Saffron Saffron is the dried stigmas of the flower ‘crocus sativus Linnaeus'. Its vibrant colour and beautiful aroma provides the perfect complement to all cuisine. Simply Saffron specializes in the sale of Sargol saffron, the finest and purest saffron in the world. If you are interested in acquiring any other specie of saffron then please contact us and we will endeavour to help you. http://html.chef2chef.net/goto.php?id=411 I've seen and tasted this saffron and it is without a doubt, the finest I've ever had. David Nelson -------------------------------------------------- Think outside of the Taco! Asparagus Guacamole Serves 4 Ingredients: 4 Cups (1 lb.) cut, trimmed, fresh Asparagus 1 small garlic clove, minced 2 tsp. Lime juice 1/4 Cup canned, chopped green chiles 1/2 tsp. Salt 1/2 tsp. Cumin 2 tbsp. finely chopped onion 1/2 Cup chopped, seeded tomato Preparation: Cook Asparagus in small amount of water until tender. Drain well and cool. In a food processor, process asparagus and next five ingredients until mixture is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato. Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood. -------------------------------------------------- Pepper-Passion.com "Pepper-Passion is a source for gourmet Sea-Salt and Peppercorns including our exclusive "Talamanca De Caribe" organic Black Pepper. We are also the creator of the Aphrodite Salt & Pepper Mill and other unique signature designs handcrafted from rare and exotic tropical hardwoods. A perfect gift with lasting value for any occasion." http://html.chef2chef.net/goto.php?id=401 -------------------------------------------------- Cream of Asparagus Soup Serves 4 Ingredients: 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 Preparation: 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. -------------------------------------------------- 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 -------------------------------------------------- Mediterranean Asparagus and Tomato Pasta Salad Yield: 4 servings Ingredients: 1 lb. Asparagus 2 cups uncooked penne pasta 3 tbsp red wine vinegar 1 1/2 tsp. Dijon mustard 1 1/2 tsp. honey 3/4 tsp. dried basil 5 tbsp. olive oil Salt and pepper 1 tomato, seeded and diced Preparation: Break asparagus stalks where they snap easily, discard ends or reserve for soup. In large pot of boiling, salted water, cook asparagus until bright green and tender-crisp, 2 to 4 minutes, depending on thickness of stalks. Drain and cool under tap water. Drain again and dry on towel. Cut stalks diagonally into 2-inch pieces;,set aside. Cook pasta according to package directions, drain, cool under tap water and drain again. Meanwhile in small bowl, wisk together vinegar, mustard, honey and basil, slowly whisk in oil until smooth. Add salt and pepper to taste. Combine asparagus, pasta and tomato in large bowl. Pour vinaigrette over top and toss well to coat. Let stand at room temperature for up to 1 hour. Garnish each serving with Parmesan cheese. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |