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Chef2Chef Recipe Club - Volume 6 Issue 71 - April 12, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Hi, this is Jules Silver from GatewayGourmet.com and we would like to share with you this week some fabulous recipes from our new e-cookbook called How to Make Restaurant Quality Sauces at Home… in as little as 20 minutes along with some side dishes to go with them. These recipes are great examples of what every home cook can make in their own kitchen with no professional training whatsoever. As many of you know, the most difficult step in making great sauces and soups at home is finding the right ingredients like demi-glace and other stock reductions. As our e-cookbook illustrates, once you come up with these ingredients, the rest is easy. Our recipes feature the products of More Than Gourmet, but we have adapted them so you can use your own homemade ingredients or use another commercial brand if you like. If you are interested in learning more about How to Make Restaurant Quality Sauces at Home or how to obtain restaurant quality sauce-making ingredients, please visit our web site at http://www.gatewaygourmet.com Note from David Nelson. If you like the recipes in this week's club, the folks at GatewayGourmet.com are offering a $2 discount on their e-cookbook. It contains about 75 great recipes. With the discount, you can get a copy for only $9.99. If you are interested click here: http://www.profcs.com/app/adtrack.asp?AdID=72869 -------------------------------------------------- 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 -------------------------------------------------- Vegetarian Wild Mushroom Soup If you can't find wild mushrooms at your supermarket, you can substitute white button mushrooms. You can also substitute chicken stock for the veggie stock to give it more flavors. Ingredients: 1/3 cup pine nuts 2 tablespoons butter 2 tablespoons olive oil 1 large onion, diced 2 tablespoons minced garlic 10 fresh plum tomatoes, chopped 8 oz. fresh crimini mushrooms 16 oz. fresh shitake mushrooms, stems removed and sliced 3 tablespoons all purpose flour 6 cups vegetarian stock 1 tablespoon fresh parsley, minced 1 teaspoon each fresh thyme and rosemary salt and pepper to taste Preparation: In a small sauté pan, toast the pine nuts until they give off a wonderful aroma. Remove from pan and cool. In a large soup pot, heat the oil and butter over medium high heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, tomatoes, mushrooms and continue to cook for another 8 minutes. Be sure to stir often. Stir in the flour to the remaining cooking liquid to create a sort of roux that will thicken the soup. Add the reconstituted veggie stock, parsley, thyme and rosemary and bring the soup to a boil. Lower heat and simmer for 20 to 30 minutes. Taste for seasonings and adjust with salt and pepper. Serve soup topped with toasted pine nuts. -------------------------------------------------- Request FREE information and kick-start your NEW career in 2004! Our TOP Rated Culinary Institutes will provide you with the hands-on experience you need for an exciting and rewarding career in the rapidly growing culinary field. Click here http://html.chef2chef.net/goto.php?id=348 and ask for information today from a culinary school near you. You will be glad you did in 2005! -------------------------------------------------- Chicken with Hazelnut Cream Sauce With the flavor of hazelnuts, port wine and cream, look out chicken breasts, there's a new sauce in town and it looks mighty tasty. Servings: 6 Ingredients: 6 - four ounce boneless, skinless chicken breasts 2 tablespoons port wine 2 cup heavy cream 1/3 cup toasted chopped hazelnuts 4 tablespoons butter 2 tablespoons Glace de Poulet Gold (or 6 oz. homemade chicken glace, Recipe to follow) flour for dredging Salt and pepper to taste Preparation: Season, flour, and sauté chicken breasts in butter. When tender, remove from pan and keep warm. Deglaze the pan with the port wine (remove pan from heat first). Add the cream and Glace de Poulet Gold or Chicken Glace, simmer to sauce consistency (do not allow to boil). Add the hazelnuts and blend into the sauce. Spoon sauce onto chicken breasts and serve. Chicken Glace Making your own chicken glace is not that difficult, it just takes time and a careful eye. You just don't want to walk away from it and allow it to burn. A good commercial substitute would be More Than Gourmet's Glace de Poulet Gold which you can find on our site. Servings: 1 cup Ingredients: 4 cups chicken stock Add the stock to a heavy bottomed soup pot and bring to a simmer. Reduce stock being careful not to burn the bottom by occasionally stirring. You want to reduce the original 4 cups down to 1 cup. As the stock is reducing, you may want to switch the stock to a small pot to reduce the risk of burning. -------------------------------------------------- Chefs. Personal Chefs and Caterers, earn $450 in 6 Hours! Demonstrate Your Skills at the EXPO's "Kitchens That Cook!" Show. This is a great opportunity to demonstrate your culinary skills in front of an upscale audience. The event is nationally promoted and will be held at 54 locations simultaneously throughout the United States. The promotion of your personal chef business including handing out of business cards and brochures is permitted. http://chef2chef.net/features/expo/ -------------------------------------------------- Roasted Fennel Serves 4 Ingredients: 2 bulbs sweet fennel 2 shallots, chopped 1 clove garlic, minced 1 tablespoon Italian parsley, chopped 1/3 cup grated Parmesan cheese salt and pepper 3 tablespoons olive oil Preparation: Preheat oven to 400 degrees F and start a pot of boiling water. Wash the fennel bulbs under cold water. Remove the stalks and leaves. Take a thin slice off the root end and discard. Slice the bulbs in half lengthwise and then slice each half into quarters. Boil for 9 minutes. Drain the fennel and combine it with the remaining ingredients in a baking dish. Bake for approximately 25 minutes until tender, stirring occasionally. Taste and adjust seasoning and serve with chicken -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |