 | Chef2Chef's Haunted House of Halloween Recipes! | | Recent News on the Chef2Chef News Desk | | Recipe Club, Mushrooms Demystified | | Some Awesome October Giveaways! | | Recipe of the Week: Sesame Spinach Rolls with Soy Glazed Mushrooms | | Top 10 Forum Discussions | | NEW Jobs at Chef2Chef.Net |
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Welcome to Chef2Chef's Haunted House of Halloween Recipes
October means Halloween. Pumpkin Carving, Popcorn Balls, Candied Apples, Ghosts, Goblins and little Witches will be running through the streets! We've got all the scary recipes you'll need to host a Halloween Party or to just fill plastic pumpkins with goodies! You'll need Halloween Spiders, some tasty Green Slime and what about Ghoul-Ade? We've got it all and some pretty scary monsters and hideous music all on one frighteningly delicious page. Scare Up some Recipes Here
 Recent News on the Chef2Chef News Desk! General Mills cereals go totally whole grain
New Soy to be Showcased in Atlanta
Chef Jacques Haeringer Brings “Lewd Food”
Rathbun’s one of "America’s Best New Restaurants”
Mainers Hope to Turn Potatoes into Vodka
The James Beard Foundation Reports
About Business and Community Partnering
Agro-Tours in Crete Go Public
RWI Encourages Commitment To Food Safety
Wine School Announces Wine Programs
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Recipe Club: Mushrooms Demystified Date: October 4 - October 8, 2004
Guest Host: David Nelson
Theme: Mushrooms Demystified - Monday: Cream of Chanterelle Mushroom Soup; Chanterelles for Breakfast; Quail with Chanterelle Mushroom Salad.
- Tuesday: Lobster and Lobster Mushroom Risotto; Lobster Mushroom and Roasted Garlic Sauce for Pasta; Sautéed Lobster Mushrooms over Boursin Mashed Potatoes.
- Wednesday: Porcini-Crusted Beef Tenderloin; Porcini Mushroom and Pork Ragout; Porcini Stroganoff.
- Thursday: Matsutake Udon Noodle Soup; Quinoa-Matsutake Pilaf; Matsutake Mushrooms Japanese Style.
- Friday: Cream of Yellow Squash and Morel Mushroom Soup; Creamed Morels; Tournedos of Beef with Shallot and Morel Madeira Sauce.
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 Mexican Shrimp Council
Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.
Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.
Farm-raised shrimp grow in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized. For more Shrimp Facts
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Sesame Spinach Rolls with Soy Glazed Mushrooms
Makes 24 pieces
Ingredients: 4 each Savoyed cabbage leaves, large outer leaves, center rib trimmed flat
10 cups Spinach leaves, washed and spun dry, loosely packed
1 each Shallot, minced
1 clove Garlic, minced
2 Tbs. Olive oil
4 Tbs. Sesame seeds, lightly toasted
1 tsp. Olive oil
12 each Shiitake mushrooms, medium size
1 tsp. Olive oil
2 Tbs. Mushroom soy sauce
Preparation:
Prepare the spinach rolls:
Blanch the cabbage leaves in salted, boiling water until softened and remove to a clean cutting board. Lay the leaves flat and trim the thickest part of the rib off. Blot the leaves dry and reserve. Heat the oil in a large sauce pan then add the garlic and shallots. Sauté for aroma, then add the spinach and stir quickly.
Cook until the spinach becomes completely soft, seasoning with salt and pepper, then remove and allow to cool. After the spinach has cooled, press all liquid from the leaves. Divide in four equal portions and roll each roll into a 1" diameter cylinder and wrap in the blanched cabbage leaves.
Rub the leaves lightly with olive oil and roll in the sesame seeds to coat. Reserve until ready to serve. ( It is sometimes helpful to wrap the rolls in plastic wrap).
Make the soy glazed mushrooms:
Cut the stems from the mushrooms and cut into quarters. Heat a suitable sauté pan over medium heat and add the oil. Add the mushrooms and cook until softened. Remove from the heat and deglaze with the soy sauce. Toss well allowing the mushrooms to absorb most of the soy sauce. Cool.
To serve:
Slice the rolls into six slices each about 1/2" thick. Place one mushroom quarter on top of each slice and serve.
Chefs Anne and David Gingrass
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