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Chef2Chef Recipe Club - Volume 6 Issue 100 - May 21, 2004 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Next week we'll have recipes from Personal Chef Brian Koning. We look forward to that. Pam and I will be at the National Restaurant Association Show in Chicago over the weekend. If you are there, look for us in our Chef2Chef shirts and hats. We'd love to meet you. Have a fine weekend. -------------------------------------------------- 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 -------------------------------------------------- We've arrived at Friday once again, so here is a drop-dead menu for your weekend enjoyment. I probably wouldn't serve the terrine AND the Coq au Vin at the same meal, but this is "Chicken Week," so you can if you want to! Chicken Terrine à l'Odette Bery Odette Bery is a Boston-based chef who used to own a charming Beacon Hill restaurant called "Another Season." I took a series of classes with her, in which we made this terrine. It became very popular with my catering clients in the ‘80's, and it's still good! Make no mistake - it's time consuming to create, but since you can make it a couple of days ahead, you might want to try it the next time you really want to wow someone with your culinary prowess. Makes 6-8 servings Ingredients: 1/4 pound chicken livers 3 tablespoons Cognac 1 2 1/2 pound chicken 1 each, carrot & celery stalk, roughly sliced 1 onion, quartered 1 bay leaf 4 tablespoons unsalted butter 1 onion, coarsely chopped 2 tablespoons finely snipped fresh chives 2 teaspoons fresh thyme 1 cup heavy cream fresh parsley & thyme for garnish Preparation: Line an oiled 5-6 cup mold with plastic wrap, or 6-8 individual dishes. Trim waste off livers and soak them for at least 4 hours in Cognac. In a 4-quart saucepan, place chicken, onion, celery, carrot and bay leaf. Cover with cold water, bring to a boil and simmer gently until just cooked through (about 40 minutes --It's important that the chicken be moist). Remove and cool. [Reduce stock and freeze for later use.] Drain livers. Heat butter in a 12-inch sauté pan and add the 2nd onion. Sauté until onion is translucent. Add livers and cook gently through. Don't overcook! Purée the livers and onion in a food processor fitted with the metal blade until mixture is very smooth. Remove to a bowl and cool. Remove the chicken meat from the bones. Discard skin and other waste. Chop the meat very finely by hand so the meat will be diced and not appear "chewed" as it often does in a grinder or food processor. Add chicken to the liver mixture. Add the fresh herbs. Chill well. Whip cream until stiff peaks form. [If the chicken isn't cold enough, place the bowl over a bowl of ice water and stir the mixture constantly until it gets very cold. If it becomes too stiff, remove from the ice bowl at once.] Carefully fold in the whipped cream. Add sea salt and freshly ground black pepper. Spoon the mixture into the mold(s) and refrigerate for anywhere from 2 hours to 2 days. To serve: Place a serving plate on top the mold and turn it upside down to remove the terrine. Gently peel away the plastic wrap. Garnish with fresh parsley and thyme, and serve with toasted French bread. Wine Tip: This is definitely a "Champagne Appy!" -------------------------------------------------- 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 -------------------------------------------------- Coq au Vin (Chicken Braised with Red Wine and Mushrooms) Makes 4-6 servings Ingredients: 3 ounces pancetta (in a chunk) 2 tablespoons unsalted butter 1 3+-poound frying chicken, cut into 8 pieces 1/2 teaspoon sea salt 1/8 teaspoon freshly ground black pepper 1/4 cup Cognac 3 cups full bodied red wine (such as Côtes du Rhône) 1 to 2 cups brown chicken stock or brown stock 1/2 tablespoon tomato paste 2 cloves garlic, mashed 1 bay leaf 1/4 teaspoon dried thyme 12-24 brown braised pearl onions 1/2 pound mushrooms, sautéed 3 tablespoons each flour and softened unsalted butter sea salt and freshly ground pepper to taste sprigs of fresh parsley Preparation: Remove the rind and cut pancetta into lardons (rectangles 1/4" x 1"). Simmer for 10 minutes in 2 quarts of water. Rinse in cold water. Dry. Sauté pancetta slowly in hot butter until lightly browned. Remove to a side dish. Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken with salt and pepper. Return pancetta to the pan. Cover and cook slowly for 10 minutes, turning the chicken once. Uncover and pour in the Cognac. Avert your face and ignite the Cognac. Shake the pan until the flames subside. Add the wine and stock to just cover the chicken.. Stir in tomato paste, garlic, herbs. Bring to the simmer. Cover and simmer slowly for 30 minutes, until tender and juices run clear when the thigh is pricked with a fork. Remove chicken to a platter. While chicken is cooking, prepare the onions and mushrooms. Simmer cooking liquid in the pan for a minute or 2, skimming off the fat. Raise heat and boil rapidly, reduce liquid to about 2-1/4 cups. Correct seasoning. Remove from the heat and discard bay leaf. Blend butter and flour together into a smooth paste (beurre manié). Beat paste into some of the hot liquid with a whisk. Add beurre manié to the pan. Stir with whisk to blend. Bring to the simmer, stir for a minute or two. Sauce should be thick enough to coat a spoon lightly. Arrange chicken in the pan, place the mushrooms and onions around it and baste with the sauce Serve Coq au Vin garnished with parsley sprigs. Wine Tip: Serve the same wine to drink that you used in the recipe, or if this is a special occasion, you might want to splurge on a silky Volnay from the same region as your main dish! -------------------------------------------------- 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 -------------------------------------------------- Feastivals' Special Salad This is the right time of year to think of serving this salad that is my signature. When you can get the small, extra-sweet wild strawberries, I even like to end the meal with this salad! Makes 6 servings Ingredients: 1 head Boston lettuce, well washed and thoroughly dried 1 bunch arugula, well washed and thoroughly dried 1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart) 1 pint strawberries, thinly sliced and marinated in 2 tablespoons raspberry vinegar 1 cup walnut pieces, toasted Dressing: 1 teaspoon Dijon mustard 1/4 cup raspberry vinegar (some drained from the strawberries) 1/4 cup walnut oil 1/2 cup canola or grapeseed oil a pinch of sea salt and a few turns of freshly ground pepper Preparation: Remove pithy bottoms from Boston lettuce leaves, and remove the woody arugula stems. Drain the strawberries, and put the first five ingredients into a large, shallow bowl (perhaps the one you will bring to the table). In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the canola oil, then add the salt and pepper. Taste and correct the seasoning. Toss with the salad just before arranging on individual plates or salad bowls -------------------------------------------------- Cedar Hills Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added. http://html.chef2chef.net/goto.php?id=317 -------------------------------------------------- Lemon Tart This has been a really rich meal (especially if you started with the Chicken Terrine) and my favorite dessert at the end of a big meal always features citrus. I love the way the tangy flavor fills my mouth and almost makes me feel hungry again! I hope you'll like this dessert. Makes 10 to 12 servings Ingredients: 1 recipe Pâte Sucrée (recipe follows) 1 cup superfine cane sugar 4 tablespoons unsalted butter 4 large eggs grated zest of 2 lemons 1/3 cup fresh lemon juice 1 lemon, well scrubbed Preparation: Preheat oven to 400 degrees F. Bring the dough to room temperature and roll it into a 12-inch round about 1/8-inch thick. Fit the dough into a 11-inch tart pan with a removable fluted ring. Prick the bottom all over with a fork. Put the tart shell on a heavy baking sheet and bake for 20 minutes, or until the shell is golden brown. Remove from the oven and take the tart pan off the baking sheet. Allow the baked tart shell to cool completely on a rack. In a bowl, whisk together the eggs and sugar, add the lemon zest and juice, and mix. Heat the butter in a heavy saucepan. Add the egg mixture to the just-melted butter, and cook over low heat, whisking constantly, just until the mixture begins to thicken. Let the lemon mixture cool completely. With a rubber spatula, transfer the filling into the tart shell, spreading evenly. Slice the lemon very thinly. (I rely on a Cuisinart fitted with a 2mm slicing blade to get uniform, very-thin slices.) Remove any seeds, and arrange the slices atop the filling. Chill the completed tart well, covered with plastic wrap, before serving. Pâte Sucrée (Sweet Pastry for Fruit Tarts) This is a great basic recipe to make for any and all sweet tarts and pies. I have included both the "By Hand" method and the food processor method for the dough. Try them both and see which suits you best. Makes one pastry shell - enough for a 12-inch tart or a single-crust 10-inch pie Ingredients: 1 1/4 cups flour 2 tablespoons sugar 1/4 teaspoon salt 2 tablespoons unsalted butter, cold 4 tablespoons vegetable shortening, cold pinch of Rumfords baking powder 2 tablespoons milk 1/2 teaspoon fresh lemon juice Preparation: By hand: Stir dry ingredients together with a fork. Drop in cut-up fat, and cut into flour with a pastry blender, fork, 2 knives, or with cool fingertips until fat particles are very small and thoroughly coated with flour. Gradually stir in liquid with a fork until dough holds together when squeezed with your fingertips. [It is better to add a little too much liquid than not enough since slightly wet dough is easily rectified by the addition of more flour. A dough that is too dry will crack and crumble when it is rolled out.] Gather into a ball, flatten into a disc about 3/4-inch thick, and refrigerate after wrapping well. "Resting" is necessary to allow the gluten to settle so your dough will roll out evenly and easily. By food processor: Using metal blade, add all dry ingredients to work bowl. Process for 2 seconds to blend. Add VERY COLD cut up fat. Process with about 8 short bursts, until fat is in small pieces, evenly distributed and well coated with flour. Position liquid over feed tube, turn machine on, and gradually pour liquid in until dough begins to come together, but before it forms a ball. Prepare for refrigeration as before. Roll out dough to even thickness. Shape in desired pan(s), and prick with a fork. Chill in refrigerator for about 20 minutes. Preheat oven to 400 degrees F. Line shell with parchment paper or foil, and pie weights (dried beans, rice, and/or metal purchased pie weights are good.) After baking 15 minutes, carefully lift out paper and weights. Either fill the tart shell and bake as directed in tart recipe, or re-prick shell and return to oven an additional 10 to 20 minutes, until golden brown. Bake the crust completely if you're using a cream or chiffon filling. Baking Blind: (partial baking) Follow above procedure, except bake for only 12 minutes before removing weights. Return to oven for only 5 more minutes. Teacher's Tip: Double the recipe for a two-crust pie, or to make a batch for freezing. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |