 | The New Savory Soup and Salad Seasonal Recipe Guide is "Live" | | Recent News on the Chef2Chef News Desk | | Recipe Club, Elegant Dairy-Free Entertaining | | Some "Cool" September Giveaways! | | Recipe of the Week: Roasted Tomato and Garlic Soup | | The Chef2Chef Scholarship Funds...Giving Back to the Future of our Industry! | | Top 10 Forum Discussions | | NEW Jobs at Chef2Chef.Net |
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The New Savory Soup and Salad Seasonal Recipe Guide is "Live"
We are all familiar with the slogan "Soup is Good Food" and we know that a salad can be quite tasty and is equally as good for you. This time of year, I really look forward to a hearty bowl of soup on a cool autumn-like evening. A salad is the perfect compliment to a bowl of soup or can be enjoyed as a healthy luncheon entrée. Please visit our Savory Soup and Salad Seasonal Recipe Guide for over 100 great tried and true recipes from years of Recipe Club offerings by published authors, our forum chefs, writers and even a few from your's truly!
In the soup section you will find ethnic soups, stews, chowders, bisques, southwestern, creamy, zesty and more. The salads are broken out by category and contain slaws, fruity, meat and seafood, grain, pasta, potato salads and more. Click the link above for a quick visit and remember to bookmark the page.
 Recent News on the Chef2Chef News Desk! The Colony Stone Crab, Seafood & Wine Festival
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Whole Flavors introduces new flavor Enha ...
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Grazefest Alabama Grassfed Meat Festival
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Recipe Club: Elegant Dairy-Free Entertaining
Date: September 6 - September 10, 2004
Guest Host: Patricia Morales Fine, MD
Theme: Elegant Dairy-Free Entertaining - Monday: Mango Curry Brilliance with Prawns; Tropical Carrot Cake; Dream Please Icing
- Tuesday: Tarragon-Garlic Shrimp; Asparagus with Citrus Cilantro Sauce; Orange-Rosemary Salmon
- Wednesday: Sesame and Pistachio Encrusted Tuna with Wasabi Dream Sauce; De-luscious Choco-lite Torte; Raspberry Coulis
- Thursday: Strawberry Spinach Salad with Raspberry Balsamic Vinaigrette; Pistachio and Sesame Encrusted Salmon with Roasted Garlic-Teriyaki Sauce; Chocolate Walnut Soufflé Torte
- Friday: Killer Smoked Salmon Dip; Chicken Casserole with Roasted Garlic and Fresh Herbs; Brownie Bombs
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 Chef Revival
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on September 30th. Register for a chance to Win!
Some "Cool" September Giveaways and Sweeps
Chef Revival is ready to outfit you with a brand new Scarf Hat, Apron and a Chef Scrub. 10 Winners will be selected on September 30th. Register for Chef Revival
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. Register for a Day Mark Label Maker
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Visit our NEW "Chef of the Month" feature for some great recipes and Register to Win a great new Cookbook from Chef James Caruso.
Last month Todd Stigleman, Eric Mulford, Shirley Robertson and Moses C. Cruz all won DayMark Label Applicators!
Last Month Chef Revival gave Josh Eans, Daniel Morrell, Timothy Berglund, Paul Deiana-Molnar, Joseph Warfield, Jessica Booth, Monte Lloyd, Tom Dingfelder, Andres Hinojosa, and Peter Evans each a new Chef Coat. The coats are a new line and will be shipped as soon as they arrive.
Nancy Wilhelm, Adrienne Abramson, Toni Kozak, Peter Mion and Florian Wehrli each won a copy of Donald Barickman's cookbook, Magnolias Southern Cuisine. Congratulations!  Sponsored by |
Roasted Tomato and Garlic Soup
Makes a gourmazing first impression. Roasted cloves of garlic lend a smoky sweetness to this hip and healthy soup.
Makes 6 servings
Ingredients: 10 ripe plum tomatoes, halved
1 onion, quartered
2 tablespoons olive oil
1/2 teaspoon pepper
1/4 teaspoon salt
2 heads garlic, cloves separated, unpeeled
3 cups chicken or vegetable broth
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme
1 teaspoon lemon juice
1/2 teaspoon brown sugar
Preparation:
Preheat oven to 425°F. In a large bowl, combine the tomatoes, onion, olive oil, pepper and salt. Transfer to baking sheet, placing tomatoes cut-side down. Add the garlic cloves, and bake vegetables for 20 minutes.
Once cool enough to handle, squeeze garlic cloves out of their skins and add to slow cooker, along with tomato mixture.
Stir the broth, tomato paste, bay leaf and thyme into the slow cooker. Cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.
Discard the bay leaf, and transfer the soup to a blender or food processor; purée in batches until smooth.
Return mixture to the slow cooker, stir in the lemon juice and brown sugar and serve.
Source: Rebecca Field Jager
For more great soup recipes visit our new Savory Soups and Salads Seasonal Recipe Guide
The Chef2Chef Scholarship Funds...Giving Back to the Future of our Industry!
Give Back to the Future of the Industry! We welcome your contribution! If you would like to direct a gift to the Chef2Chef Scholarship Fund, please use our GIFT INSTRUCTION FORM. Chef2Chef, LLC utilizes the Yampa Valley Community Foundation to independently oversee the financial aspects of this non-profit fund. Your contribution is tax deductible. Please consult your tax advisor as to how to reflect your gift.
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For the whole story and information about becoming involved or how to apply for a Chef2Chef.net Culinary Scholarship click this link: C2C Scholarship Fund
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