* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 2 = = = = = = = = = = = = = = = = = = = = = = = = = = = A GREAT VALENTINE'S DAY GIFT! ============================= Personalized cooking aprons are a thoughtful way to show how much you care ... http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Clementines in a Blanket > Wine Appreciation: Buena Vista Chardonnay 2005 > Food Funnies: Signs Your City Is Too Fat S E L E C T E D R E C I P E S : * Macaroni Grill Chicken Pasta Milano http://www.e-cookbooks.net/recipes4/01111.htm * Italian Sausage Soup http://www.e-cookbooks.net/recipes4/01112.htm * Carne Guisada http://www.e-cookbooks.net/recipes4/01113.htm * Rosemary Pork Chops http://www.e-cookbooks.net/recipes4/01114.htm * Crustless Spinach Quiche http://www.e-cookbooks.net/recipes4/01115.htm * Fettuccine with Brussels Sprouts and Pine Nuts http://www.e-cookbooks.net/recipes4/01116.htm * Brie, Roquefort and Wild Mushroom Fondue http://www.e-cookbooks.net/recipes4/01117.htm * Golden Rum Cake http://www.e-cookbooks.net/recipes4/01118.htm > Healthy Eating: Low Carb: Crockpot Hungarian Goulash http://www.e-cookbooks.net/recipes/lc3.htm Diabetic: Lemon Chicken and Rice http://www.e-cookbooks.net/recipes/lf521.htm Low Fat: Buffalo Chicken Strips http://www.e-cookbooks.net/recipes/buffaloc.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Use the correct wine in cooking: White Wine Fruity whites, like a Sauvignon Blanc or Chardonnay, work best. Don't use acidic or sweet wine; those qualities will become heightened during cooking. Red Wine Again, use fruity wines low in tannins. Try Pinot Noir or a light-bodied Zinfandel. Port Use the inexpensive Ruby Port. Its fruitiness, sweetness and color will enhance your dish. Brandy When Brandy is called for, try an intense Cognac. Sparkling Wine Don't buy anything very expensive if this is called for, because heat eliminates the alcohol in the wine. Try a fruity Californian with high acidity. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What chocolate pioneer's accidental discovery made powdered hot cocoa possible, and where was this important discovery made? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Wish I had time for just one more bowl of chili." - Last words of Kit Carson, American frontiersman (1809-1868) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: January is: National Egg Month Bread Machine Baking Month Oatmeal Month Wheat Bread Month National Hot Tea Month Fat Free Living Month National Soup Month January 13 - National Peach Melba Day January 14 - National Hot Pastrami Sandwich Day January 15 - National Strawberry Ice Cream Day January 16 - National Fig Newton Day' January 17 - National Hot Buttered Rum Day January 18 - National Peking Duck Day January 19 - National Popcorn Day January 20 - National Buttercrunch Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Clementines in a Blanket by Mark Bittman It was one of those "why didn’t I think of that?" moments. I took one glance at a menu in a Paris bistro, and presto! Suddenly I wanted to make a clafoutis with clementines, too. Clafoutis (pronounced cla-FOO-tee) is a classic French dessert most often made with cherries. But since clafoutis is little more than a rich, sweet pancake batter poured over fruit and baked, substitutions are easy. So you often see clafoutis made with apples, pears and berries. Clementines make as much sense as anything, since they are much loved and readily available at this time of year. If they’re the tiny North African type, you’ll need a dozen or so for this recipe; if they’re the large ones from California, five or six will probably do. In any case, it’s worth spending a little time removing any thick white strands from the sections, and any of the fine webbing that comes off easily. The batter can be made sweeter than the recipe below, or scented with a little vanilla, anise or rosewater, though I prefer it straight. The baking dish can be almost any shape, and size doesn’t matter much, either. Fill it with as many clementine sections as it takes, then pour on the batter. If you need a larger dessert, just keep the proportions in line. Baking time is pretty flexible. I’ve eaten clafoutis that were quite loose and custardy, and clafoutis that were baked until dark, well done and cakey. It’s a matter of preference. Fortunately, this is such an easy dessert to make that you’ll probably have ample opportunity to decide how you like it. Clementine Clafoutis ==================== Butter as needed 1/2 cup flour, more for dusting pan 3 eggs 1/2 cup granulated sugar Pinch salt 3/4 cup heavy cream 3/4 cup milk 5 to 15 clementines, peeled and sectioned, about 3 cups Powdered sugar Heat oven to 350F. Prepare a gratin dish, about 9 by 5 by 2 inches, or a 10-inch round deep pie plate or porcelain dish, by smearing it with butter, just a teaspoon or so. Dust it with flour, rotating pan so flour sticks to all the butter; invert dish to get rid of excess. In a large bowl, whisk eggs until frothy. Add granulated sugar and salt and whisk until combined. Add cream and milk and whisk until smooth. Add 1/2 cup flour and stir just to combine. Layer clementine sections in dish; they should come just about to the top. Pour batter over fruit to as close to top of dish as you dare; you may have a little leftover batter, depending on size of your dish. Bake for about 40 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some powdered sugar over it and serve warm or at room temperature. Clafoutis does not keep; serve within a couple of hours of making it. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover The #1 Cookbook Collection In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection: =========================== Buena Vista Chardonnay 2005 Price: $16 The aromas in Buena Vista 2005 Carneros Chardonnay are a combination of crisp green apple, orange blossom, clove and sweet Meyer lemon. It is a classic example of Carneros Chardonnay and shows all the unique characteristics of the region's terroir. The flavors on the palate show apple and pear layered with bright citrus and lemon curd. Subtle notes of vanilla and spice add texture and round off the long, smooth finish. Serve With: Roasted Salmon ============== 2 (5-oz) pieces salmon fillet with skin 2 teaspoons extra-virgin olive oil plus additional for drizzling 1 tablespoon chopped fresh chives 1 tablespoon fresh tarragon leaves Preheat oven to 425F. Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs. Makes 2 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs Your City Is Too Fat ======================================== 9. Town's fire hydrants spew Cheez Whiz. 8. Majority of 911 calls involve people stuck in doorways. 7. People only vote because they're hoping a Twix bar will fall out when they pull the lever. 6. All the Streets named after cakes; all the Avenues named after pies. 5. Town motto: "Are you gonna finish that?". 4. When Al Gore's in town people ask, "Who's that skinny guy?". 3. Elevators have maximum occupancy of 1. 2. Townsfolk still talk about summer of '53 when somebody ordered a salad. ... and the #1 Sign Your City Is Too Fat ... 1. Every night on the news, the top story is a bridge collapse. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Macaroni Grill Chicken Pasta Milano =================================== 1 tablespoon butter 2 cloves garlic, minced 1/2 cup sun-dried tomatoes, chopped 1 cup chicken broth, divided 1 cup heavy cream 4 boneless skinless chicken breasts, cut in 1 inch strips 1 teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil 2 tablespoons fresh basil, chopped 8 ounces angel hair pasta, cooked and drained In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about a minute. Add tomatoes and 3/4 cup of chicken broth. Increase heat to medium and bring mixture to a boil. Reduce heat and simmer uncovered, for about 10 minutes. Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick. Sprinkle salt and pepper over chicken. Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside. Remove chicken from skillet. In the same skillet, stir 1/4 cup chicken broth into the pan juices and bring to a boil; reduce slightly and add to the cream sauce; stir in basil. Serve chicken atop the pasta with the cream sauce over all. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Sausage Soup ==================== 1 pound Italian sausage, casings removed 1 clove garlic, minced 2 (14 ounce) cans beef broth 1 (14.5 ounce) can Italian-style stewed tomatoes 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained 2 small zucchini, cubed 2 cups spinach - packed, rinsed and torn 1/4 teaspoon ground black pepper 1/4 teaspoon salt In a stockpot or Dutch oven, brown sausage with garlic. Use spoon to break up big chunks of sausage. When cooked, drain fat. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carne Guisada ============= 2 1/2 lbs. chuck roast, cut in 1 inch chunks 4 tablespoons flour 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, chopped 2-3 jalapeno peppers, seeded and minced 3 cups beef stock 2 tablespoons tomato paste 4 teaspoons cumin 1 teaspoon chili powder Preheat oven to 350F. Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven. Add onion, garlic, jalapeno, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove. Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender. Serve with rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Rosemary Pork Chops =================== 3 garlic cloves 2 teaspoons coarsely chopped rosemary 3 tablespoons olive oil 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds) Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crustless Spinach Quiche ======================== 1 tablespoon vegetable oil 1 onion, chopped 1 (10 ounce) package frozen chopped spinach, thawed and drained 5 eggs, beaten 3 cups shredded Muenster cheese 1/4 teaspoon salt 1/8 teaspoon ground black pepper Preheat oven to 350F. Lightly grease a 9 inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fettuccine with Brussels Sprouts and Pine Nuts ============================================== 3/4 pound Brussels sprouts, trimmed 1/2 pound dried egg fettuccine 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 tablespoons pine nuts Slice Brussels sprouts in a food processor fitted with slicing disk. Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then saute over medium-high heat until tender and lightly browned, about 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Brie, Roquefort and Wild Mushroom Fondue ======================================== 1 1/2 teaspoons olive oil 4 ounces fresh shiitake mushrooms, stemmed, caps diced 1 shallot, minced 1 teaspoon chopped fresh thyme 1 1/2 tablespoons all purpose flour 12 ounces chilled 60% (double creme) Brie cheese (do not use triple creme) 2 ounces chilled Roquefort cheese 1 cup dry white wine 1 13-ounce loaf crusty white bread, cut into 1 1/2-inch cubes Vegetables (such as carrot sticks, blanched broccoli, cauliflower and boiled small potatoes) Heat oil in heavy medium skillet over medium-high heat. Add mushrooms, shallot and thyme; saute until mushrooms just begin to soften, about 2 minutes. Place flour in large bowl. Cut rind from Brie; discard rind. Cut Brie into cubes; drop into flour. Toss to coat; separate cheese cubes. Crumble Roquefort into same bowl; toss to coat. Place wine in heavy medium saucepan and bring to simmer over medium heat. Add cheese by handfuls, stirring until melted after each addition. Continue stirring until smooth. Stir mushroom mixture into fondue. Season with generous amount of pepper. Transfer to fondue pot. Set pot over candle or canned heat burner. Serve with bread and vegetables. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Golden Rum Cake =============== 1 cup chopped walnuts 1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant vanilla pudding mix 4 eggs 1/2 cup water 1/2 cup vegetable oil 1 cup dark rum, divided 1/2 cup butter 1/4 cup water 1 cup white sugar Preheat oven to 325F. Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Meanwhile, in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in the other 1/2 cup rum. Brush this glaze over top and sides of cake. Allow cake to absorb glaze and repeat until all glaze is used. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Domingo Ghirardelli, in San Francisco, California Domingo Ghirardelli, an astute entrepreneur, set up shop in San Francisco during the gold rush years. A worker at his factory left a cloth sack of ground cacao beans hanging on a hook overnight; in the morning, there was a puddle of fat beneath it, and the ground chocolate left behind was nearly fat free and blended easily with liquids. This discovery eventually led to the powdered cocoa mixes we enjoy today. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=