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Chef2Chef Recipe Club - Volume 6 Issue 74 - April 15, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Many of you wrote me for a chance to win one of Gateway Gourmet's new e-cookbook. Some of you asked me what an e-cookbook is. It is a book that is sent to you by email. It is in a file that contains the recipes, pictures and all the content. You can read it from your computer or print pages, or the whole book on your printer. I have a copy of this e-cookbook and it is a very good read. You'll learn about stocks, demi-glace and sauces and how to make them. It's loaded with everyday recipes for beef, veal, pork, lamb, chicken, duck, turkey, seafood and vegetables. You'll also find recipes and techniques for soups and pasta dishes. It's like a cooking class right in your own home for less than ten bucks! If you haven't bought one yet http://www.profcs.com/app/adtrack.asp?AdID=72869 send me a note at the following link for a chance to win one of two being given away this week. I'll announce the winner in Friday's Recipe Club. Include your email so we can notify you if you win. dnelson@chef2chef.net?Subject=rc-drawing Here are today's recipes from Jules Silver at Gateway Gourmet What a combination! Steak topped with a rich brown sauce, roasted garlic potatoes and creamed spinach. Who needs to go to those expensive steak houses? Pan-searing steaks is a great alternative to cooking them on the grill and a great way to add a little extra flavor to the sauce. Our belief is anyone can cook a decent steak, but add a demi-glace based cabernet butter sauce and you change it to something sublime. -------------------------------------------------- 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, Rick Bayless's cookbook, Authentic Mexican. 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 -------------------------------------------------- Pan-Seared Steak with Cabernet Butter Sauce Servings: 4 Ingredients: 2 tablespoons olive oil 4 - 6 to 8 oz. shell steaks, blotted dry 1/4 cup chopped shallots 3/4 cup good quality Cabernet Sauvignon 1/2 cup demi-glace 4-5 tablespoons unsalted butter, at room temperature 1 tablespoon chopped flat-leaf parsley, to garnish Salt and freshly ground black pepper to taste Preparation: Heat a platter or plates in a slow oven. On the stove, heat a large cast iron skillet over high heat until very hot. Add olive oil, then steaks and sauté meat until desired doneness (2 minutes on each side for rare, 3 minutes for medium-rare). Transfer steaks to oven and discard excess fat from pan. Sauté shallots in pan for 20 seconds, then pour in wine and demi-glace, stirring to incorporate all browned cooking bits into liquid. Boil liquid until reduced to 2 to 3 tablespoons. Off the heat, whisk in butter a tablespoon at a time. Add chopped parsley. If desired, cut the steak into slices across the grain of the meat. Spoon sauce onto meat and serve. -------------------------------------------------- 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! -------------------------------------------------- Golden Roasted Garlic Potatoes Ingredients: 3 tablespoons canola oil 1 garlic clove, minced 3 pounds Yukon Gold potatoes 1 teaspoon salt Preparation: Preheat your over to 375 degrees F. Peel and slice the potatoes into 1/2 inch thick slices. Mix the garlic and oil together in a bowl large enough to hold the sliced potatoes. Add the potatoes and toss gently until the potatoes are coated with the garlic oil. In a large shallow baking pan, place the potato slices in a single layer and season with salt. Roast the potatoes for approximately 45 minutes to an hour until the bottom of the potatoes are golden brown. Flip over and roast for another 15 minutes until the potatoes are tender. Taste and adjust seasonings. Serve crispy side up with the steak. -------------------------------------------------- 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/ -------------------------------------------------- Creamed Spinach Servings: 4 Ingredients: 2 - one-pound bags of triple washed spinach 2 tablespoons of salt 1/3 cup heavy cream salt & pepper Preparation: Remove the tough stems from the spinach and blanch in a large pot of boiling water that has been seasoned with the salt for about 45 seconds. Drain and rinse under cold water. Squeeze the excess water from the spinach. Just before you are ready to serve the spinach, bring the cream to a boil in a medium sized saucepan and season with salt and pepper. The cream will begin to thicken but be careful not to let it burn. When the cream gets really thick, add the spinach, reduce heat and stir to completely coat the spinach. Once the spinach has absorbed the cream, it is ready to serve. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |