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Chef2Chef Recipe Club - Volume 6 Issue 72 - April 13, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Today Jules is sharing one of my favorite dishes, a recipe for Saltimbocca. And he adds a wonderful Risotto and a Sautéed Spinach recipe. These classic recipes and about 72 more can be found in the GatewayGourmet.com's new ecookbook called How to Make Restaurant Quality Sauces at Home. It's available to our members for only $9.99 at 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 -------------------------------------------------- Who says making a delicious risotto has to be difficult. This butternut squash risotto is a meal in itself but a great starter to the Veal Saltimbocca with sautéed spinach. Butternut Squash Risotto Servings: 4 - 6 Ingredients: 4 tablespoons butter 2 cups winter squash, peeled, seeded and diced 1 onion, minced 1-3/4 cups Arborio rice 1/2 cup white wine 6 cups homemade chicken stock 1-cup freshly grated Parmigiano cheese 1 tablespoon fresh sage, minced 2 tablespoons parsley chopped Preparation: Melt butter in a 3 - 4 quart saucepan over medium heat. Add squash and onions and sauté until the onion becomes translucent, about 5 minutes. Add rice and continue to cook, stirring constantly until the rice looks opaque. Pour in wine and simmer until wine is cooked off. Add two cups of the reconstituted stock and raise the heat to so you have a slow boil. As the rice absorbs the stock, add one cup at a time until it is gone. Stir in the cheese and sage. Remove from heat, cover and let stand for a few minutes. Stir in the parsley and top with a little more Parmesan cheese before serving. -------------------------------------------------- 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! -------------------------------------------------- Veal Saltimbocca Servings: 4 >From the Italian word meaning "jump mouth", this Roman dish is made with veal scaloppini, prosciutto and fresh sage. Just the sound of Saltimbocca can make you hungry. The sauce for the veal requires demi-glace, an essential ingredient to many classic sauces. Demi-glace is both a time and labor-intensive process but well worth the effort. If you want to prepare classic sauces at home but don't want to make your own demi glace, there are several commercial products on the market that are excellent. To learn more about one of them, please visit our web site at http://www.gatewaygourmet.com Ingredients: 1-3/4 pounds Veal Top Round 2 ounces prosciutto, sliced thin 4 sage leaves flour for dredging 2/3 ounce unsalted butter 1 cup demi-glace Salt & pepper 4 ounces Marsala wine Preparation: Slice the veal into 2 to 3 ounce scaloppini. Pound each one so they are all the same thickness. To assemble, start with a scaloppini of veal, add a layer of prosciutto, then a sage leaf. Fold in half and secure with a toothpick. Season with salt and pepper. Repeat with each scaloppini. Dredge each piece of veal in flour. In a medium sized saucepan, heat the butter over medium high heat and sauté the veal for about 1 -2 minutes each side. Remove the veal and keep warm. Add the demi-glace to the pan and reduce the sauce by one quarter. Add the Marsala wine. Reduce the sauce to desired thickness, taste and adjust seasonings. Plate the veal on warm plates, remove toothpicks, top with sauce and serve immediately. -------------------------------------------------- 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/ -------------------------------------------------- Sautéed Spinach Ingredients: 4 tablespoons olive oil 3 cloves garlic 1 pound spinach, washed juice from half a lemon salt and pepper to taste 1 tablespoon extra virgin olive oil (optional) Preparation: Heat the oil in a sauté pan large enough to hold all the spinach. The heat should be medium high. Add the garlic and cook for 1 minute. Do not let it burn. Add the spinach and cook while stirring continuously until the spinach wilts. Remove the pan from the heat. Season with salt and pepper, squeeze the lemon on top and finish with the extra virgin olive oil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |