 April 03, 2005 |
 | The NEW Chef2Chef.net Cookbook Store | | Recent News on the Chef2Chef News Desk | | Recipe Club: Spring Forward: Recipes to Welcome the Season | | Visit our Newest Market Place Vendors | | Searching Chef2Chef Just Got Easier! | | Recipe of the Week: Crab Puff Florentine | | Today's Top 10 Discussion Forum Threads | | NEW Jobs at Chef2Chef.Net |
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Education in the culinary arts and a passion for the business are two traits that can really set one chef or restaurateur apart from another. The tremendous selection of cookbooks and related items at Chef2Chef will help to reinforce the knowledge you have and help you to gain more.
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This Week's Recipe Club: Spring Forward: Recipes to Welcome the Season
Date: April 4 - April 8, 2005
Guest Host: Pam Nelson
Theme: Spring Forward: Recipes to Welcome the Season - Monday: New England Lamb Bake; Gulai Kambing Spiced Lamb; Moroccan Lamb with Cumin and Cilantro
- Tuesday: Veal with Mushrooms and Marsala; Veal Oscar; Medallions of Veal with Pistachio Butter Sauce
- Wednesday: Black Pepper Angel Hair with Smoked Salmon; Salmon with Pistachio-Basil Butter; Potato Encrusted Salmon in Foil
- Thursday: Breast of Duck Chambord; Duck Breast over Greens; Duck Breast with Balsamic Pears
- Friday: Cream of Asparagus Soup; Chicken Ajillo, El Charro; Strawberry Rhubarb Lemonade
Not a Member Yet? Click here Recipe Club to sign up today and start receiving these recipes on Monday!
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 Searching Chef2Chef Just Got Easier! The New "Chef2Chef Site Search" Page!
With over 500,000 pages of culinary content, finding just what you are looking for at Chef2Chef used to take a few minutes. Not any more...Webmaster Fred has done it again! This week he launched the new "Chef2Chef Site Search" page. From here you can search in our Market Place, the Foodservice Classified Ads, the Forums, the Recipe Archive, the Culinary Guru, the Foodservice Directory, the Job Boards, the new Chef2Chef Cookbook Store and the News Desk...all from one convenient page. Go to the "Chef2Chef Site Search" page and take it out for a test run!
Today's Recipe: Crab Puff Florentine
Makes 8 servings
Ingredients: 1 tablespoon butter
1 cup chopped red bell peppers
1/2 cup chopped onions
1/4 cup sliced mushrooms
salt and pepper to taste
2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crab meat, picked clean of shells
5 large eggs
1 cup grated Swiss cheese
20 sheets Athens or Apollo fillo dough
1/2 cup butter, softened
Preparation:
In small skillet, melt 1 tablespoon butter; add red peppers, onions and mushrooms. Sauté until tender. Season with salt and pepper. Place in large bowl and chill. Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove, plunge into cold water. Remove and squeeze out excess moisture. Chop spinach. Mix spinach with ricotta cheese and parsley, season with salt and pepper. Set aside.
Gently mix crabmeat into chilled vegetable mixture. In small bowl, beat eggs and mix with Swiss cheese. Gently fold into crab mixture. Prepare fillo pizza crust in greased 9" x 13" x 2" baking pan by following the directions for Pizza Crust on our Shapes & Uses page. After the first 5 layers of fillo sheets, spread half of crab mixture over fillo. Top with 5 fillo sheets and spread all of spinach mixture on top.
Layer with another 5 fillo sheets, spread with remaining crab mixture and top with last 5 fillo sheets. Brush with butter and score top fillo sheets in diamond shape. Bake in preheated 350 degree oven for 50 to 60 minutes or until puffed and golden brown.
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