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Chef2Chef Recipe Club - Volume 6 Issue 98 - May 19, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Good Day Recipe Club, Before I get to Chef June's chicken recipes I have two things to tell you about. First, because it is unrelated to anything else, I must tell you about a site I was pointed to yesterday. We all know the low-carb craze is here to stay at least for several years to come. It has changed our industry and the way we shop and eat. Well it isn't for everyone and for those who still love their carbs, now there is a way for them to express themselves: http://www.ilovecarbohydrates.com Back to business, Chef June Jacobs, CCP is a very talented and versatile woman. One of her passions is to lead people on culinary adventures around the world. I just got a sneak preview of her next trip. This time it's Napa Valley later this year. Here is the scoop, so hot it's not even posted on her site yet! Feastivals' 2004 Sonoma/Napa "Unique Boutique" Tour Sneak Peek I''ve gotten really passionate about this California trip... It's a sensational experience. I'm bringing a video cam along because I want to record everything, and everyone's reactions. You might want one, too! We'll meet in San Francisco and start Thursday evening (10/28) with dinner at The Slanted Door. On Friday am, we'll be whisked off to one of the Niman Ranch's lamb farms for a tour and barbecue! What a sendoff! We'll visit just six - maybe seven wineries during our week. The idea is not to see how MANY wines we can taste, but to explore several boutique wineries in depth - taste everything they make, see where they grow their grapes, how they make their wine, bottle it, market it, get to know the people who make it happen -- the WORKS! I chose these wineries not only because they make excellent and enjoyable wines - there are LOTS of those in Napa and Sonoma - but because I have a personal connection to each of these wineries. We'll spend the better part of a day at COPIA, the American Center for Food, Wine and the Arts. It's a unique facility offering galleries to browse, cooking classes, wine tastings, delicious restaurants and a foodie-and-winie heaven gift shop. You'll go BANANAS! We'll have several cooking classes during our week, do food-and-wine pairing. We'll visit an olive oil collaborative to taste and see how the oil is pressed - and pick up some samples in their gift shop. The area is famous for cheese, too! There's a fab goat farm near where we'll be staying in Sonoma, where they make yummy cheese. We'll visit there and see how they do that - and taste, of course! We'll enjoy a seminar by one of the most knowledgeable "cheesemen" anywhere. We'll picnic and dine, and shop. If you've not been there, these are two of the most lovely areas of the world - and they're right here in the USA! Total cost for this fabulous week is just $2795.00 per person (double occupancy) exclusive of airfare, and includes all accommodations, ground travel from and to San Francisco, tours and tastings, cooking classes and materials, most meals. -------------------------------------------------- BusyCooks.com Organize all your recipes on your MAC or PC with BusyCooks RecipeDB software. Enter Coupon ID: CHEF2CHEFCPN at time of purchase to receive a 10% discount. Quickly add, edit and search your recipe collection. Import recipes from BusyCooks.com without the need to type anything in! Create a shopping list and print out your recipe when needed. http://www.busycooks.com -------------------------------------------------- Chicken Pesto Roulades Here's a tasty dish that almost requires that you bone your own chicken breasts. You need the skin left on, and you need the whole boneless breast in one piece! This is an especially attractive summer appetizer. Serves 24+ as hors d'oeuvre, 12 as a 1st course, 6 as entrée Ingredients: 6 8-ounce chicken breasts, boned, with skin left on 1 1/2 cups pesto (recipe follows) 1 1/2 cups (homemade) chicken stock Garnish: fresh basil leaves, cherry tomatoes Preparation: Pound breasts, skin side up, until very thin. Preheat oven to 300 degrees F. Spread each chicken breast with pesto and roll up. Fasten with toothpick to hold and put in an ovenproof dish. Add chicken stock to dish. Cover, and bake 40-60 minutes -- until internal temperature is 160 degrees F. as registered on an instant meat thermometer. Remove from oven and cool. Refrigerate 4 hours AT LEAST, wrapped individually in plastic. (May also be served slightly warm, but be careful when slicing, because it may fall apart.) To serve, slice about 1/2 inch thick and arrange on platter. Garnish with fresh basil sprigs and cherry tomatoes. Wine Tip: This dish is especially complimentary with Champagne, or other quality dry sparkling wine. Pesto makes about 2 cups of delicious pesto! Ingredients: 4 large garlic cloves, peeled 2 cups tightly packed basil leaves thoroughly washed & dried 1 cup pine nuts (pignoli) 1 cup extra virgin olive oil 1 1/4 cups freshly grated Parmigiano Reggiano cheese sea or kosher salt and freshly ground black pepper, to taste Preparation: With the motor running in your food processor fitted with the metal blade, drop the garlic cloves through the feed tube, and process until chopped very fine. Add basil and pine nuts, and chop fine. Leaving the motor running, add the olive oil in a slow, steady stream. Shut off the motor, add the cheese, a big pinch of salt and a liberal grinding of pepper. Pulse three or four times to mix well. Scrape into a glass jar and cover until ready to use. -------------------------------------------------- ChefsEmporium.net We supply traditional chef uniforms as well as designer printed, chef pants and aprons and hats. We offer chef coats in a wide range of colors. We carry women's chef jackets - designed and tailored specifically to fit the female physique. We also carry the full range of Kingston McKnight Non-Slip footwear, designed specifically for harsh work conditions usually found in the hospitality industry. http://www.chefsemporium.net -------------------------------------------------- Sauté of Chicken with Tomatoes and Garlic I've taught this Burgundian dish, from La Varenne director, Anne Willan, many times. It combines whole garlic cloves simmered with tomatoes and mellowed with Cognac. This is easy to execute, and a VERY impressive dish to serve company. Everyone loves to watch you flambée the dish. Just make sure there's nothing flammable nearby. Setting the house on fire is not recommended! Makes 6 servings Ingredients: 1 4 to 4 1/2 pound chicken, cut into eight (or ten) pieces sea salt & freshly ground pepper 4 tablespoons unsalted butter, divided 20 unpeeled large garlic cloves 1/2 cup Cognac 1 pound ripe tomatoes, coarsely chopped (1 16-ounce can imported Italian plum tomatoes) 1 tablespoon tomato paste 1 bouquet garni (1 bay leaf, 4 fresh thyme sprigs & 4 parsley sprigs) 1 cup chicken stock 1 tablespoon minced fresh parsley fresh thyme sprigs bay leaves Preparation: Season chicken with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium high heat. Add chicken pieces in batches and brown on all sides, about 10 minutes. Remove chicken from skillet. Add garlic to skillet and stir 2 minutes. Pour off fat from skillet. Return chicken to skillet. Add cognac and heat briefly. Ignite with match. When flames subside, add tomatoes, tomato paste and bouquet garni. Cover and simmer until chicken is tender, turning pieces over once, 20 minutes for white meat and 25 minutes for dark meat. [This dish may also be made with boneless chicken breast halves. If you do that, the cooking time will be reduced 5 to 10 minutes.] Transfer chicken to platter. Tent with foil to keep warm. Add stock to skillet and bring to the boil. Reduce heat and simmer 5 minutes. Strain through a sieve, pressing on garlic with back of a spoon to extract purée. Stir sauce over low heat until reduced to 1-1/2 cups. Gradually whisk in remaining 3 tablespoons butter. Adjust seasoning. Pour sauce over chicken. Sprinkle with parsley. Garnish with bay leaves and thyme. A delicious accompaniment is a rice pilau made with currants and green onions. Wine Tip: A red Burgundy (Pinot Noir) from any part of the region - or a Pinot Noir from Oregon or California - is wonderful with this dish. Let your pocketbook be your guide for which one to choose! -------------------------------------------------- Recipe Club, You can always win cool stuff at Chef2Chef.net 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 ReStockIt.com is giving away a $200 Shopping spree to a lucky Chef2Chef winner on May 31. ReStockIt.com has over 1700 Restaurant and Janitorial Supply products with 34 warehouses nationwide. Go Shpping! http://html.chef2chef.net/goto.php?id=414 The Bandito is Back! You can win the following: Mild Mango Chipotle Sauce, Fajita Marinade and Spicy BBQ Sauce - PLUS a 3-piece Siesta Canister Set. http://html.chef2chef.net/goto.php?id=215 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 some brand new Chef Pants? Chef Revival is giving away 2 pairs of their newest Tool Pattern Chef Pants to 10 winners on May 31st to some lucky Chef2Chef.net Recipe Club members. Register for a chance to Win! http://ads.chef2Chef.net/goto.php?id=36 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |