July Newsletter 2005

Hi,

I have a feeling I duplicated sending this newsletter to some of you. Please forgive me and if you wish send this back as a reply I will certainly eliminate the duplication. If you do not wish to receive my newsletter at all...please see the bottom of this page.

First, I just made some very important changes in the MYCHEFSFAVORITES.COM website. The site is now easier to use and to make a purchase.

Within the merchandise content I made some changes as well. These changes were predicated by my having visited the Bourgeat factory in Lyon last Tuesday. I learned that a lot of the product I have been offering without mentioning the maker is, in fact, made by Bourgeat. This makes me feel even better about the quality of this product. I have editted my index and copy to reflect these changes.

I have added new Bourgeat frypans of the non-stick sort...ceramic with titanium and traditional French cast-iron handles. Also, two new stainless steel woks with induction plates for more efficiency...the largest is a huge 8-plus quart capacity. My kind of wok! Since these are new items on the site I am listing them in the index as NEW ITEMS.

And... for the Bourgeat Gastroflex Baking molds... I found a "two headed dough pusher" to force the dough into the tart and tartlet molds, a lot more efficient and better than by hand. This, also, is listed under NEW ITEMS for the time being.

In the June Newsletter I promised I would provide you with some recipes garnered on this trip...after I translated and tested them. I have now had the opportunity to accomplish these tasks as I have been in Finland for the past two weeks and have had access to a couple of really good kitchens.

I will say a lot of my meals have been taken in the private homes of friends, one a vegetarian and another where they put all my wonderful weight loss back on me in six days!

Otherwise I've been fended for myself in the apartment of a friend north of Helsinki and have thus had the time and place to experiment with the recipes. Also I really quizzed a local denizen of Helsinki as to restaurants where I could really get into authentic Finnish meals...not the restaurant in the Kamp Hotel which is wonderful, expensive and very continental. More on this later.

So...going back to the ancient HUNDESKUGEL GAESTSTAETTE in Munich for a minute:

Their recipe for Asparagus Cream Soup - Serves four to six persons

INGREDIENTS -
8 medium stalks white (or green) asparagus, peeled and cut into 3/4" to 1" pieces
1-1/2 quarts water
1 tsp. table salt
1 tsp. heaping, granulated sugar
2 oz. lemon juice, fresh squeezed
2 oz. apple juice
1 oz butter, unsalted
1 oz. flour
8 oz. light cream
8 oz.(1/2 pint) whipping cream, whipped and unsweetened
24 oz. asparagus stock (taken from the cooking pot of same)

Boil the asparagus with salt, sugar, lemon and apple juices until the asparagus releases from a fork. Remove from heat and set aside.

Make a light roux of the butter and flour, do not brown...just get it smooth with a wire whisk. Over a low heat add the 24 oz. asparagus stock to the roux and the 8 oz. of light cream.

Reduce until creamy, drain and add the asparagus pieces. (Save the remaining stock just in case of immediate need to ,perhaps, thin the mixture.). Add further seasoning to taste, ie. salt. Remove from heat and serve in a pre-heated cream soup bowl while hot. Add a generous dollop of freshly whipped cream, (unsweetened) to the top for that extra touch. Serve with a bread of your choice and enjoy.

A variation for serving...exclude the whipped cream and add a puff pastry to fit into the bowl. Mmmmmm!

BEEF TATAR BASIC RECIPE (As described in June.):
Recipe Source - Differente Restaurant and Bar, Zurich, Switzerland

This recipe is for one single serving...
5 oz. finely chopped or ground sirloin steak
1 oz. finely minced sweet white onion
1 oz. finely minced sour pickle (gherkins)
1/2 oz. finely minced capers
1 tsp. catsup
1 tsp. fresh squeezed lemon juice
1 Tbsp finely minced tomato
Herbs to taste

Blend all the above and season to taste with salt, pepper and tabasco sauce.

NOW THE FUN PART:

Using the above mixture...

FOR TARTAR "PORTO"...add a 1 0z. shot of fine aged Port, blend into tatar. Form into a round shape, a 4" pastry ring would be good for this, on a chilled dinner plate and form a tight surround of thinly sliced honeydew melon around the circumference of the tatar..

FOR TATAR "TOSCANA"...add a 1 0z shot of Grappa, blend into tatar. Again form into round shap on chilled dinner plate and form a surround of sun dried tomatoes and parmesan cheese sliced very thin or shredded.

FOR TATAR "NORMANDY"...add a 1 Oz. shot of calvados, blend. As in the above, serve rounded on chilled plate and form a surround of glazed apple slices and black or dark wine grapes marinated overnight in calvados

FOR TATAR "SCOTLAND"...add a shot of 12-year old single malt whisky and serve with a barleyor a green salad.

Serve all with a fresh baguette, thinly sliced or give your guests their own to tear for themselves.

As mentioned, I had the Porto and Normandy versions...they were different and a delight. If your friends are into tatar beef I can't think of a more fun evening than to serve a variety for tasting.

HOT TIP: Next time you make a Cordon Bleu...fill it with crumbled Cordon Bleu Cheese instead of some other kind. It makes a thoroughly tasty dish. I had this in a joint in Helsinki and it was delicious!

Enjoy all! Fun to make and funner to eat!
Next month...something from Florence and, perhaps Greece.

Sincerely,
Don Shipman,
MyChefsFavorites.com