Volume 9, Issue 122 - December 20, 2005

Hello Recipe Club Member,

Today's recipe collection focuses on Appetizers. The first two are from Chef Jean Denham, CC from Washington State I think. She moves more than anyone one I know. And the third one is from Chef Gil Zentgraf, a professional caterer from the Baltimore area. I have had the pleasure of meeting each of these fine people and am darn proud to know them.

Prairie Harvest ships game meats to prof. chefs, home chef, resorts and restaurants.

Baked Stuffed Mushroom Caps

Makes 6 servings

Ingredients:

1 1/2 cups crabmeat
2 tablespoons butter
4 tablespoons finely chopped, shallots or scallions
Béchamel Sauce (recipe follows)
1/4 to 1/2 teaspoon lemon juice
salt and pepper
18 to 24 2-inch mushroom caps

Preparation:

Preheat the oven to 350 degrees F. Shred crab with a fork.

In an 8 to 10-inch skillet, melt the butter over moderate heat and sauté shallots, stirring constantly, for 2 minutes, or until they are soft. Stir in the crab meat and toss it with the shallots 10 seconds or so. With a rubber spatula, transfer the mixture to a large bowl. Stir in the 1 cup Béchamel sauce, then season to taste with lemon juice, salt and pepper.

Lightly butter a shallow baking dish or roasting pan large enough to hold the mushroom caps in one layer.

Sprinkle the inside of the caps with salt, spoon in the crab filling and arrange the caps in the pan.  Bake in the upper third of the oven for 10 to 15 minutes, or until the mushrooms are tender when pierced with the tip of a sharp knife and the filling is bubbly.

Serve on a large heated platter.

Béchamel Sauce
Makes about 1 cup

Ingredients:

1 cup hot milk
2 tablespoons butter
3 tablespoons flour
salt
white pepper

Preparation:

In a heavy 2- to 3-quart saucepan, melt 2 tablespoons of butter over moderate heat, and stir in the flour. Cook, stirring constantly, for 2 minutes. Do not let this roux brown. Remove the pan from the heat and blend in the hot milk.

Then return to high heat and cook, stirring constantly, until the sauce comes to a boil. Reduce the heat and simmer, still stirring, for 2 or 3 minutes, or until the sauce is thick enough to coat a spoon heavily.

Remove the pan from the heat, taste and season with salt and white pepper.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC. Chef Jean found this recipe in the Time Life Series Books

Cedar Hill Seasonings Freshly picked herbs and spices blended into healthy gourmet seasonings with no salt, MSG, sugar or preservatives added.

Terrines of Smoked Salmon and Scallops

These can be made one day ahead, then drizzle with vinaigrette just before serving.

Makes 12 servings

Ingredients:

2 pounds sea scallops
1 cup dry white wine
1 1/3 cups fresh chives, chopped, divided
3/4 cup crème fraîche, or sour cream
1/2 cup minced fresh tarragon plus 3 tablespoons
5 tablespoons Dijon mustard, divided
1 1/3 cups diced, peeled, seeded English hothouse cucumber
1 pound thinly sliced smoked salmon
3/4 cup olive oil
1/3 cup tarragon vinegar
2 bunches watercress, thick stems trimmed
2 large heads Belgian endive, trimmed, leaves separated

Preparation:

Combine scallops and wine in skillet. Cover and simmer over medium heat until scallops are just opaque in center, about 5 minutes. Drain, chill until cold, about 2 hours. Cut scallops into 1/2-inch pieces.

Line 12 3/4-cup soufflé dishes with plastic wrap, extending over sides by 3-inches. Whisk 1 cup fresh chives, crème fraîche, 1/2 cup tarragon and 3 tablespoons mustard in large bowl to blend. Gently stir in scallops and cucumber. Season with salt and pepper.

Cut 12 rounds from salmon slices to fit bottom of soufflé dishes, place 1 round in each dish. Top each with 1/4 cup scallop mixture. Top each with another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes, about 1/4 cup for each. Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Whisk oil, vinegar, 1/3 cup chives, 3 tablespoons tarragon and 2 tablespoons mustard in medium bowl to blend. Season to taste with salt and pepper.

Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine with watercress sprigs and endive leaves. Drizzle greens and terrines with vinaigrette and serve.

Source: Chef2Chef Forum Member, Chef Jean Denham, CC

Anchovy Fritters
Crispeddi

Ingredients:

3/4 cup lukewarm water
1 teaspoon dry yeast (I use instant because I have no patience!)
1 teaspoon extra virgin olive oil, plus extra
1 teaspoon salt
1 3/4 cups flour, plus extra for kneading
olive oil for frying (don't use extra virgin olive oil, use a less expensive oil, like pomace)
4 ounces anchovy fillets packed in salt, rinsed and cut into 1/2-inch pieces (I use well drained oil packed. Salt packed are hard to find AND I have no patience)

Preparation:

In a large bowl, combine the water, yeast, olive oil and salt. Stir until the yeast dissolves and add the flour. Mix until the dough comes together. Turn out onto a floured work surface, and knead until smooth. Transfer to a lightly oiled bowl, cover and let rise in a warm place for 4 to 5 hours. Do not punch it down.

When the dough has risen, warm 2 inches of olive oil in a high-sided skillet or a deep fryer until it reaches 350 degrees F. Oil your hands and pinch off tablespoon-sized pieces of dough. Stretch the dough and place a piece of anchovy in the center. Pinch the dough around the anchovy to seal it in. Carefully lower the pieces into the hot oil. Fry until golden and using a slotted spoon, remove from the oil and place on paper towels to drain before serving.

If you like, and I do, you can add a pinch of crushed red pepper to the dough. OR a sprinkle of Old Bay seasoning after frying to add that Bawlmer touch.

Source: Chef2Chef Forum Member Chef Gil Zentgraf