Volume 9, Issue 76 - October 17, 2005

Hello Recipe Club,

When my friend Chef Jean Denham, CC told me she wanted to compile a cookbook of recipes from members of our Forums, I instantly thought it was a winning idea. When she suggested that we put all of the profits into our Culinary Grant Program, I got excited. I am proud to say that we have raised nearly enough money to offer one more grant this year to a deserving culinary student, from the proceeds of this cookbook. By the end of this week, we will have accomplished that goal. This week's recipes are from people like you and me, the one thing they have in common is that they visited our Forums and decided to share a recipe for the cause. Thus the name of the cookbook. Thanks Jean and now a little bit more about our host this week...

"Jean Denham, who was an early member of the Chef2Chef forum family, has always had a passion for cooking. Her first dinner party, at the age of 20, was made up of recipes she found in the newly released "Mastering the Art of French Cooking", by Julia Child, Simone Beck & Louisette Bertholle.

After pulling that feat off, she continued cooking for family, friends and coworkers for another 40 years before entering Culinary School. Because of the mentors, friends and instructors she was lucky enough to have in her life during her schooling, she was able to skip many steps in her career and became head chef at Foresthill Lodge Hotel after 3 years in the culinary field.

Jean's only regret in the area of not paying her dues, is that she has never gotten to work ‘the line' - something she is hoping to do before complete retirement.

She, and her husband Roy, have recently sold their 3-acre vineyard/farm in Northern California and will be relocating to Port Angeles, Washington - on the Straits of Juan de Fuca. They will be using Port Angeles as a home base, but they will travel all over the U.S. Roy, doing his Engr. Consulting and Jean begging stagings with chefs in every town they land. "

Monday's choices are all one dish entrees; add a salad and you are good to go! ‘Kelly Johnson', ‘wolfitdown', and ‘big dog chef' shared these recipes.

Michigan Potato Chowder with Chive, Bacon and Tabasco Oil

Source: "Kelly Johnson" - Chef2Chef forum member, Kelly Johnson from Tecumseh, MI

Ingredients:

16 rashers (slices) bacon, sliced to lardoons
4 large Idaho potatoes, peeled and diced uniformly
bacon fat from above
1 onion, sliced thinly
1 leek, white only diced
1 quart heavy cream
milk as needed
salt and pepper as needed

1 bottle Tabasco sauce
2 times that amount in vegetable oil

8 chives, minced for garnish

Preparation:

In a large sauté pan add the bacon and 2 tablespoons of water and set to cook on medium heat. After water has evaporated keep stirring until grease gets foamy and bacon looks too good not to try putting it in your mouth. Strain and reserve bacon on paper towel and reserve grease for the soup.

In a heavy bottomed pot add the bacon fat, leek and onion and cook till translucent with no color. Add the potatoes and cream and a little milk to cover the potatoes. Simmer (and I do mean SIMMER) slowly for about 30 minutes, or until potatoes are soft enough to mash. Mix with the blender on a stick or a real blender and season with salt and black pepper. Thin with a little more milk if necessary. Hold warm.

In a small pot add the Tabasco and the oil and let simmer, do not stir, until the Tabasco at the bottom congeals, thickens and darkens taking care not to burn it. Strain through cheesecloth or a kitchen towel taking care to strain out any congealed particles. Refrigerate. Ladle up the soup and sprinkle with the bacon and chives. Drizzle the Tabasco oil over. Enjoy!!

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Macaroni Casserole

Source: "wolfitdown" - Chef2Chef forum member, Dean from Florida

"We had this last night and it jogged the hazy memory banks."

Makes 4 servings

Ingredients:

1 1/2 cups elbow macaroni
3/4 pound Italian sausage, casing removed
1/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 large clove garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon each salt and pepper
8 ounce can tomato sauce
2 tablespoons chopped parsley
1 cup mozzarella cheese, grated, 4 ounces
1/2 cup parmesan cheese, 2 ounces

Preparation:

Cook macaroni according to package directions, being careful not to overcook.

In the meantime, crumble the Italian sausage (hot, sweet or a combination) into a large, heavy skillet. Cook over medium heat until browned, about ten minutes. Pour off some of the fat, leaving 1 to 2 tablespoons.

Stir in the onion, pepper and garlic and sauté for 5 minutes, until onion is soft. Add the oregano, basil, salt and pepper, tomato sauce, parsley, cooked macaroni, mozzarella. and 1/4 cup of the parmesan cheese. Mix well.

Spoon mixture into a 2-quart casserole; Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 20 to 25 minutes, until hot.

Noodles ala Big Dog

Source: "big dog chef" - Chef2Chef forum member, Al from Littleton, CO

"This is a recipe that my room mate and I came up with on the fly. It makes quite a bit of food, but you have to remember I was 20 years old and could eat anything (and usually did). It's great as leftovers too!"

Ingredients:

1 pound penne pasta
1 1/2 pounds ground beef
1/2 yellow onion, small dice
1 green pepper, small dice
1/2 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon thyme
salt and pepper
1/4 cup picante sauce
1 can diced tomatoes
4 ounces frozen corn
4 ounces frozen peas
12 ounces cheddar cheese, shredded

Preparation:

Cook penne according to package directions.

In a large skillet, brown ground beef with the onions, green pepper and spices, add picante sauce.

When the beef is browned, add tomatoes, corn and peas (add anything else you think might be good). Warm though until the peas are cooked.

Add beef mixture to pasta, throw in the cheese, stir until the cheese melts, serve and enjoy!