|
Chef2Chef Recipe Club - Volume 6 Issue 73 - April 14, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I just got a call from Jules and he told me that many of you have signed up for the GatewayGourmet.com Newsletter. Good, you'll enjoy it. He was so thrilled that he offered to give away two of his e-cookbooks, "How to Make Restaurant Quality Sauces at Home" to our members. If you'd like a chance to win one of these recipe collections, send me an email with your email address on it to the following link. Don't worry, you won't be added to any lists or anything and we never sell our database. dnelson@chef2chef.net?Subject=rc-drawing More from Jules Silver: Today I will take your basic chicken soup to a new level with the addition of asparagus and dill. Then take some basic pork cutlets and turn them into a gourmet meal with a Charcutiere sauce. Enjoy. -------------------------------------------------- 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 -------------------------------------------------- Chicken Soup with Asparagus and Dill Ingredients: 7 cups chicken stock 4 fresh dill stems 3/4 pounds fresh asparagus salt & pepper to taste Preparation: In a large soup pot, bring the chicken stock to a simmer, uncovered. Strip the leaves from the stems and reserve 1-1/2 tablespoons of leaves. Place the stems in the stock and reduce to 4 cups. While the stock is reducing, trim the asparagus by removing the tough ends. Slice the asparagus diagonally into 3 inch pieces. When the stock is reduced, remove the dill stems and add the asparagus to the stock, and bring to a boil. Reduce the heat and simmer the asparagus for approximately 3 minutes. Add the reserved dill leaves, taste and adjust seasonings. Serve immediately. -------------------------------------------------- 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! -------------------------------------------------- Pork Loin Cutlet with Charcutiere Sauce Charcutiere sauce is a variation of the classic Robert Sauce with the addition of cornichons, a small tart pickle made from gherkin cucumbers. It is excellent sauce to serve on any pork dishes. Once again you will notice the sauce requires demi-glace as an ingredient. Demi-glace is a rich brown sauce that is made from Espagnole sauce combined with brown stock that is slowly reduced to a thick glaze. The flavor is intense and used in most high-end restaurants when making sauces. Servings: 4 Ingredients: 1-3/4 pounds pork loin salt and pepper for to season flour for dredging 1-1/4 ounces unsalted butter 1 shallot, minced 2 ounces white wine 6 ounces demi-glace* 1 tablespoon Dijon mustard 3 - 4 cornichons, diced 1/2 teaspoon fresh lemon juice 3/4 ounce butter, diced for finishing Preparation: Cut the pork into individual cutlets about 5 ounces each. Season with salt and pepper. Dredge in flour and sauté in butter until lightly browned and cooked through. Remove from pan and keep warm. Add shallots to the pan and sauté until translucent. Deglaze pan with white wine and reduce to essence. Add the demi-glace. Whisk to combine and reduce to consistency. Add mustard, cornichons, and lemon juice. Season with salt and pepper to taste. Finish with whole butter and serve the cutlet with the sauce. *To learn how to make demi-glace at home, visit our web site at http://www.gatewaygourmet.com/demi_glace.htm -------------------------------------------------- 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/ -------------------------------------------------- Puréed Squash Servings: 4 Ingredients: 2 pounds butternut squash 2 tablespoons unsalted butter 4 teaspoon brown sugar salt & freshly ground pepper Preparation: Preheat the over to 375 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Place the halves cut side up in a roasting pan and add brown sugar to the center. Bake until a knife can penetrate into the center of the squash with little resistance. This should take about 1 hour. After the squash cools, remove the pulp with a large spoon and place it in a blender or food processor. Purée the pulp until smooth and transfer it to a medium saucepan. Add the butter and adjust seasonings to taste while reheating the purée. Serve with pork loin. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |