|Published Quarterly||Volume One Issue 3, Fall, 2002|
|400 West Williamsburg Road, Sandston Virginia 23150||804-737--0400|
Hello from the kitchen at Magnolia's
This has been an incredibly hot summer but we have managed to fill it with activity. In June we began our annual project with Camp Baker in Chesterfield. More on Camp Baker elsewhere in this newsletter. In July we traveled to Las Vegas on behalf of the Virginia Chef's Association to attend the annual American Culinary Federation Convention. In August we participated in the Department of Education Forum in Roanoke Virginia, presented several demonstrations at the Virginia Agribusiness council Food Festival in Richmond, and began teaching at J. Sargean Reynolds Community College.
Our classes are lining up nicely for the fall and the catering schedule is returning to a more active pace. Judy is gearing the retail shop for the increased business that comes with the cooler weather. Make sure you catch her tips on holiday preparation in her collumn.
During the ACF convention in Las Vegas I was priviledged to meet with and learn from some of the finest chefs in the world. The featured recipe this month is one of Chef Noble Masi's recipes for pastry cream. Chef Masi retired as professor in Baking and Pastry ARts at the Culinary Institute of America. He was selected ACF Chef of the Year in 1999. You will find his recipe easy to follow and almost fool proof.
Other recipes from the conference are at the end of the newsletter.
Be sure to stop by our shop at 400 west Williamsburg Road, across from the airport in Sandston. We are changing a little every day.
Here are some scenes from recent classes;
During the Fall we will offer a wide range of classes from fresh herbs to seafood, from gingerbread houses to holiday food gifts.
Get together with a friend or two and sign up for some delicious fun.
Gift certificates make great presents!!
To see the entire class schedule
I bet you think the holidays are way off in December.
Well, its really just a couple of months away. It always creeps up on us and we find ourselves running to do all the things we need to. This year, we are going to get a little ahead.
I hear you laughing, but we're serious.
Just watch the big retailers this year. Christmas decorations will be out before Halloween.
Now is a good time to check your supplies. Test your light strings, check the bulbs in your window candles and other lighted decoration items. Other holiday items such as wreaths and garlands should be checked for damage and repaired or replaced before October. Check with us about supplies.
Most of the bigger retailers such as Garden Ridge, Great Big Greenhouse and others have already ordered their supplies and they begin arriving in September. A lot of the product from last year will be on sale now.
Before I decorate the house or the shop I check and see that everything has survived the summer in good shape and then plan where I am going to use each piece. I won't start hanging or decorating until late November, but its good to know what you have and what you need before then.
Don't forget to take a gingerbread house class this fall and add one of these colorful creations to your decorating scheme.
Camp Baker is located just off Beach Road in Chesterfield County. It is operated by the Richmond Area Association of Retarded Citizens. This summer camp provides a unique experience for some of our neighbors whose personal needs are too great to allow them to participate in normal camp activites with out specialized help.
Perhaps as important, since care for seriously retarded persons is so intense it often requires constant attention by their familly, Camp Baker provides a needed respite for the caregivers.
To find out more about the Richmond Area ARC and Camp Baker click here!!
|Join Us For A Tasting
On friday, October 11 we will honor Christopher Columbus with a tasting of Italian Wines!! Join us as we sample some wonderful wines. Our tastings are restricted to persons over 21 years old.
We will enjoy some reception style food designed to bring out the best of the wines we taste. The incredible price of $15.00 per person includes the wine and the food. Every taster gets a tasting notebook so they may record their impressions of the wine.
We are limited to 20 persons for our tastings, so call us at 804-737-0400 and reserve your place today!!
In November we will be presenting a champagne tasting. Select your holiday sparkling wine and learn about champagnes. Special pricing will be available for those who have attended one of our tastings.
|Monthly Circle Specials
Barboursville wines are 20% off for Private Circle Members for the months of September and October.
Look for the new "Beaujolais Nouveau" in November.
When you visit the shop, ask about our other Private Reserve Circle Discounts
During one of our recent tastings we sampled several Shiraz from Australia.
We found thes wines to be very well crafted and exceptional values.
One we particularly liked was the 2000 Buckley's from South Australia. Chef picked up a jammy quality with lots of fresh berry accents and a nice soft finish. Judy found hints of Vanilla and Chocolate, again with a soft, well rounded finish. This is a great wine for Autumn and grilled chicken, pastas and Virginia's hearty seafood.
Its available in our shop for $12.25.
Noble Masi's Pastry Cream
Makes 10 servings
Combine the milk with half of the sugar and bring the mixture to a boil.
Combine the remaining sugar with the cornstarch. Add the eggs and egg yolks and mix until smooth.
Temper the egg mixture into the milk. Return the milk to a boil, whisking constantly. Remove from the heat when the mixture thickens. Whisk in the butter and the flavoring.
Cool quickly and discard after 3 days.
Check Your Cable Listings!
Chef Maxwell and the Virginia Farm Bureau have joined forces to bring you "Chef Maxwell's Kitchen" on "Down Home Virginia. Sponsored by Virginia's Finest, this show feature items of interest for everyone. Our cooking segments focus on one of Virginia's great agricultural products each month and pairs the recipe with a Virginia Wine.
Joining Chef Maxwell for the segments this quarter will be Richard Carrew, one of Virginia's leading wine authorities.
Click on Sherri and Norm to visit the "Down Home Virginia" website.
Chef Dennie Streeter, CEC
12 strips bacon
2 ounces flour
1 small white onion, diced
1 large green pepper, diced
2 cloves garlic, minced
1 teaspoon paprika
1 cup celery, diced
salt and pepper to taste
1/2 teaspoon cayenne pepper
1 1/2 cup diced Roma tomatoes
1 pound peeled and deveined 51-60 count shrimp
20 ounces stock (beef, seafood or chicken)
4 Bay leaves
1 tablespoon fresh thyme
1/2 tablespoon minced fresh parsley
1 ounce thin cut green onion tops
Cook the bacon in a stockpot until the fat is rendered and the bacon is crispy.
Remove the bacon, crumble it and set it aside. Remove 1 ounce of the fat and hold it aside. Add the flour to the bacon fat in the pan and cook the mixture, stirring, until it is completely mixed.
Add the onion and green pepper and cook, stirring constanatly, until the vegetables begin to clear,about 1 minute.
Add the paprika and the garlic. Stir in the celery and the remaining bacon fat. Add the tomatoes and shrimp. Stir and cook for 1 minute. Add the seasonings and the stock. Simmer for 20 minutes. Add the fresh herbs and simmer for another 5 minutes.
Serve over rice.
Reinhold Metz, CMC, President of the German Chef's Association
10 slices of Beef Top Round
10 ounces julienne onion
10 ounces julienne carrot
10 ounces Dill pickel slices
8 ounces bacon
5 tablespoon mustard
1 teaspoon marjoram
Flour for dusting
Salt and pepper
Oil for sauteeing
For the sauce
10 ounces of carrot, celery and onion chopped
2 tablespoons tomato puree
1 cup red wine
2 liters demi glace
Saute the onions and carrots in oil. Set the pan aside. Lay out the beef slices and spread with mustard. Season with marjoram and layer pickle slices. Put the sauteed vegetables on the pickle slices and roll the Beef like a spring roll. Tie the roulade with string.
Season the flour with salt and pepper and roll the beef packets in the flour. Saute the floured beef packets in hot oil until lightly done.
REmove the roullades from the pan and add the mir poix (the mixture of carrot, celery and onion). Brown the vegetables and add the tomato paste.
Add the wine and reduce by half. Add the demi glace and bring to a boil.
Reduce the heat and add the roullades back to the pan. Cover the pan and cook slowly for 1 hour in the oven.
Chef Metz served these with bread dumplings and vegetables.
Classic, old world style with great flavor.
2 pound codfish filet
2 cup fish stock
1 cup cream
2 ½ ounces butter
2 ½ ounces all purpose flour
½ cup chopped onion
2 teaspoons curry powder
¾ pound boiled white potatoes
Salt and Pepper
Procedure: Poach or boil the fish filet
and drain it well, reserving the poaching liquid.
In a sauce pan melt the butter
and sauté the onion until clear.
Add the flour and stir well
making a light roux.
Add 2 cups of the poaching liquid
and one cup of cream.
Stir well until the mixture is thick.
Cut the cooked potatoes into a coarse dice
and add to the thick white sauce.
Season with curry.
If the mixture is too thick, add a little cream.
If too thin, cook slightly longer.
The mixture should approximate mashed potatoes.
Flake the codfish into the mix
and stir to combine.
Traditionally this dish is served with brown bread.
Ulfar glazes the dish with béarnaise sauce
just before serving.
Serves about six.
5 ounces all purpose flour
3 cups milk
½ tsp salt
½ tsp sugar
¼ tsp vanilla
2 tablespoons butter
Beat together the eggs, milk and vanilla.
Mix the dry ingredients together
and add them to the egg and milk mix.
Blend thoroughly to make a smooth, thin batter
as in crepes.
Refrigerate the mix for at least an hour.
Melt the butter and whisk into the batter.
Cook the crepes in a buttered skillet
adding only enough batter to completely coat the pan.
Cook on one side until browned
and turn, browning on the second side.
Remove to a warm plate.
Serve warm with jam and cream or skyr.
Makes about 30 crepes.
|Twice Cooked Cod Roe|
1 set codfish roe (@ 1 pound)
3 tablespoon butter
1 teaspoon pepper
Spread out a piece of film wrap about 18 “ by 12”. Use one tablespoon of butter to grease one third of the film. Cut the two lobes of the roe apart carefully and lay them, cut end to cut end on the buttered end of the film. Wrap the roe in the film, sealing the ends well. Poach the wrapped roe for about 20 minutes. Allow the roe to cool in the film wrap for about 20 minutes. Remove the film and, using a sharp slicing knife, cut the roe into rounds about 3/4 inch thick. Heat the butter in a skillet and brown the rounds quickly on both sides. Serve as a garnish for soup or fish, with a warm dressing on a salad, or as an appetizer course. Cod roe works well with citrus or caper beurre blancs.