January Newsletter 2005

AN IMPORTANT ANNOUNCEMENT: If you have been to MyChefsFavorites.com in the past few days or go to it now you will notice that the November/December promotional prices on copper cookware have gone back to non-promotional prices...but still providing great values with prices much less than “list”..

HOWEVER…before December 31st I bought into the promotional prices and have shelf inventory of six (6) of the 15pc. Bourgeat offers now on the site @$1399.00. I WILL SELL THESE SIX SETS HONORING THE PROMOTIONAL PRICE OF $1199.00 TO THE FIRST SIX (6)BUYERS WHO CALL ME OR SEND $1199.00 VIA PAYPAL. Pay to laiva@swbell.net on Paypal or call me at 1 800 577 7310 and I will personally handle your transaction and ship that same day. Shipping is still free. I am available 24/7 so don’t worry about the time of day.

The rest of this month’s newsletter is devoted mostly to recipes. I have provided three below which I hope you will try. I am not proposing them necessarily as a whole menu but it will work…depending on your appetite.

I have had some great feedback (All positive and no negative!) from some of you and would like to pass some of it along. They really bolstered my position that having fine tools (Translates to buying the best just once in a lifetime.) whether in the kitchen or any other endeavor makes ones tasks much easier, even pleasurable in their undertaking.

To wit:

"Hi Don! I just wanted you to know that I finally got around to using the flared sauté pan I bought from you before Christmas and to thank you for advising me to get the largest size. People thought I was crazy for buying such an expensive "pan" but I am here to say that if you enjoy cooking, it is worth every penny! I must also say the joy of going into the kitchen and seeing those pots is not the least of their value!" David J.

"I do love cooking equipment, but try and limit myself to best-in-class appliances. I prefer to buy things only once if I can. Your 15-pc. Set falls into that category. Thank you again for the great service, the wonderful merchandise and the more than fair prices. Have a great holiday." Ronald T.

"Don, J. received the gift of Bourgeat copperware I sent him - he was overwhelmed. Thanks," Tom

I have an additional special through mid-February on the Bourgeat stock pots and strainers. Take a look…keep a mind that one of the best ways to deal with stock is to make it very lovingly in a large quantity, freeze it in 1 pint containers and store it for later use. It really is better than “store bought” and to make it can be a labor of love.

All these stockpots come with a lid and a spigot. Why a spigot? It really simplifies drawing off the stock and is a big safety feature in this regard when one wants to move a large stockpot. It’s a lot easier to move empty than full!

Have fun in the kitchen and do be in touch!

Sincerely,
Don Shipman,
MyChefsFavorites.com

Wild Mushroom Soup - Serves 8

1 ounce dried porcini mushrooms
3/4 cup dry sherry (drinkable quality), or to taste
1/2 ounce (1 tablespoon) unsalted butter
2 medium yellow onions, finely diced
2 cloves garlic, passed through a garlic press
1 1/4 pounds assorted wild mushrooms (such as shiitake, oyster and morel), cleaned with a mushroom brush and sliced
6 cups (3 x recipe) Sauce Veloute (See Recipe below.)
1/2 cup heavy whipping cream
1 teaspoon freshly squeezed lemon juice, or to taste

1. Rinse the porcini mushrooms and soak in sherry for 1 hour. Strain through a fine mesh strainer and reserve sherry soaking liquid. Slice the mushrooms.

2. Heat the Bourgeat 8-1/2qt. casserole or an 8-quart stockpot over medium high heat. Add butter, and sauté the onions until softened and translucent. Stir in the garlic, fresh mushrooms and dried porcini mushrooms. Add the Sauce Veloute and bring to a high simmer, stirring occasionally. Lower heat, cover partially, and simmer 1 hour or until the wild mushrooms are tender.

3. Ladle some of the hot soup into the cream, whisk together, then mix back into the soup. Add the lemon juice and reserved sherry soaking liquid, and season to taste with salt and pepper.

4. Transfer half the soup to a small saucepan, and puree with an immersion blender or in batches in a regular blender. Add the pureed mixture back to the soup. Adjust seasoning as needed with salt, pepper, lemon juice and sherry.

5. If soup is too thick, whisk in a little warm water to thin as needed.

Make It Light: Reduce the butter to 2 tablespoons and omit the cream. Simmer uncovered until the soup has reached the desired thickness.

Make It Ahead: May be stored 3 days in the refrigerator. For best results, reheat slowly on the stove.

Variation: Smoke the mushrooms rather than sautéing them.

Serving Suggestion: Serve this rich soup as a first course before a light main course such as grilled fish.

Sauce Veloute - Makes 2 cups

1 ounce (2 tablespoons) unsalted butter
2 tablespoons unbleached all-purpose flour
2 1/2 cups chicken, vegetable or fish stock
Fine sea salt and freshly ground black pepper, to taste

1. Heat a Bourgeat or heavy saucepan over medium heat, add the butter. Stir in the flour and cook over low heat for 3-4 minutes. Roux should be pale golden, but not brown.

2. Gradually add the stock to the flour mixture, whisking constantly to avoid lumps. Continue whishing until the sauce comes to a boil. Reduce the heat to low and simmer slowly, stirring occasionally, about 20 minutes.

3. When the sauce reached the desired consistency, strain and season to taste with salt and pepper. If the sauce is too thick, add a little warm water to thin as needed.

Make It Light: Use a butter substitute instead of butter.

Make It Ahead: Sauce Veloute may be stored in the refrigerator for 3 days or in the freezer for 1 month.

Braised Chicken with Porcini Mushrooms & Tomatoes over Pappardelle - Serves 6-8

1 oz. dried porcini mushrooms (soaked in one cup hot water for 30 minutes, drained, liquid reserved, and cut into strips)
3 oz. bacon, finely chopped
2 Tblsp grape seed oil
1/2 cup unbleached all-purpose flour
1 tsp fine sea salt, or to taste
1 tsp sweet Hungarian paprika, or to taste
1 tsp freshly ground black pepper, or to taste
4 lbs chicken thighs
2 small onions, finely chopped
1 clove garlic, passed through a garlic press
1/4 cup red wine vinegar
2 Tblsp Marsala wine
2 Tblsp tomato paste
1 1/2 lbs peeled, seeded and chopped tomatoes
fine sea salt, granulated sugar and freshly ground black pepper, to taste
2 Tblsp chopped flat-leaf parsley

1. Rinse porcini mushrooms; bring 1 cup of water to a simmer; add mushrooms and soak for 30 minutes. Lift the mushrooms out of the pan and quickly rinse; slice into thin strips. Strain the liquid through a fine mesh strainer and reserve.

2. In a large Bourgeat sauté pan or skillet, sauté bacon until browned, remove and set aside. Add 2 tablespoons grape seed oil to the pan. On a plate, combine flour, salt, paprika and pepper. Dredge 4 pieces of chicken in flour, patting off excess. Place in pan, and brown on all sides. Transfer chicken to a clay or stoneware casserole. Repeat this process until all chicken has been browned.

3. Add onion to the pan and sauté over medium heat until translucent, about 2 minutes. Add garlic and remove from heat. Add vinegar and Marsala, scraping with a spatula to release the brown bits from the bottom of the pan. Add tomato paste, tomatoes, mushrooms and strained mushroom liquid and bring to a boil over high heat. Simmer 1 minutes, then season to taste with salt, sugar and pepper.

4. Add bacon and sauce to the casserole. Cover and braise in a preheated 375 degrees F oven for 45-50 minutes, or until the chicken is tender. Allow to stand 15 minutes before serving. Adjust seasoning with salt and pepper as needed. Garnish with parsley before serving.

Make It Light: Omit the bacon.

Make It Ahead: Make and refrigerate up to 3 days. Remove from the refrigerator 1 hour before reheating in a preheated 375 degrees F oven, for about 45-50 minutes.

Serving suggestion: Serve over rice, pasta or soft polenta.