September 16, 2007 |
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In this Issue... |
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This Week on Chef2Chef |
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In the Pantry:
The Big Apple |
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Recipe:
Apple Stuffed Pork Loin |
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Recipe: Wild
Mushroom Risotto |
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Top Threads on C2C's Culinary Forums |
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This Week on Chef2Chef
In the Pantry: Apples
This week we launched our next In the Pantry feature (see below)
spotlighting apples, fall's favorite fruit. Writer Cloe Dowley offers tips for
finding the perfect apple, harvesting and storing it, and even creative ways
to work it into your menu. Includes Autumn-inspired recipes like Apple-Squash
Soup and Cinnamon-Nut Baked Apples with Maple Glaze!
In the Fire with Chef David Gilbert
This week we'll launch the next installment of Chef David's column, which
will discuss important ways to expand (and maintain) your culinary horizons.
Chef Gilbert will touch on the value of travel, sustainable food practices,
staging (or shadowing) other chefs and even keeping in-the-business-know.
- The Team at Chef2Chef
In the Pantry: The Big Apple
 Getting to the Core of Fall's Favorite Fruit
Crisp, sweet, and delicious, apples are a treat no
matter how you eat them. In addition to being tasty, apples are also a
guilt-free snack, offering numerous health benefits to their consumers. Most
of us enjoy apples fresh, or in juice, pie, or applesauce, but there are many
more ways to enjoy this fall classic when used as an ingredient in soups,
salads, entrees, and, of course, desserts. Keep reading to learn tips on
cooking with this quintessential autumn delicacy....
Read
the Full Feature, Including Tasty Recipes!
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Apple Stuffed
Pork Loin with Apple-Shallot Cream Sauce
Makes 8 servings
Ingredients:
Pork Loin:
1 pork loin, approximately 5 pounds (3 1/2 pounds after boning)
salt and pepper for seasoning
3/4 cup apple slices
1/2 cup Maui or Vidalia onion slices
1 teaspoon thyme
1/2 cup chicken broth
Apple-Shallot Cream Sauce:
2 tablespoons butter
2 tablespoons minced shallots
1 1/4 cups peeled and chopped apple
1 cup chicken broth
1 cup cream
Preparation:
Pork Loin:
Have your butcher remove the bone from roast (ask for some string to tie roast
with after stuffing). Lay roast flat and sprinkle inside with salt and pepper.
Preheat oven to 400 degrees.
Arrange apple and onion slices, lengthwise, down center of roast. Bring sides
of roast together to enclose apple and onion slices. Tie in several places to
enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with
salt, pepper and thyme.
Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and
place in preheated oven. Immediately turn heat down to 350 degrees and roast
for 1 1/2 hours. Begin sauce while roast is cooking.
Apple-Shallot Cream Sauce:
Heat butter in a skillet set over medium heat. When foam from butter subsides,
sauté shallots and apple for 5 minutes. Add chicken broth and bring to a boil.
Stir well, then set sauce aside.
When roast is done, remove from pan and allow roast to set before carving. Add
sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan
with the sauce, incorporating browned bits on bottom of roasting pan into
sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5
minutes. Slice roast and serve with sauce.
Source: Terri Pischoff Wuerthner, CCP
Wild Mushroom
Risotto
This is a basic idea for wild mushroom risotto. Please use
whatever is fresh and available to you. I like chanterelles or lobster
mushrooms best for risotto. I like to make a stock from the stems of fresh
mushrooms or dried mushrooms to use for the liquid in this. Yummy!!!
Makes 4 servings
Ingredients:
1 tablespoon olive oil
1 cup mushrooms, sliced
1/2 bay leaf
1 cup arborio rice
1 tablespoon leek, minced
2 teaspoons garlic, minced
1/4 cup white wine
1 1/2 pints water, hot
salt and pepper to taste
2 tablespoons butter
3 dashes bitters
2 tablespoons parmesan cheese
Preparation:
In heavy sauce pan sauté mushrooms and bay leaf with olive oil. Once the
mushrooms have released some water add the rice and sauté until rice is hot to
the touch. Add the leeks and garlic. Deglaze with wine and reduce by half.
Add most of water (or mushroom stock) and bring to a simmer stirring
sometimes. Check seasoning once liquid is mostly absorbed. When rice is done,
remove bay leaf and add butter, bitters and cheese.
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