* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 3 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Braise and Brown > Wine Appreciation: Don Rodolfo Malbec 2005 > Food Funnies: Signs Your Baby Is Too Fat S E L E C T E D R E C I P E S : * Chili's Southwest Chicken Chili http://www.e-cookbooks.net/recipes/03181.htm * Smothered Pork Chops http://www.e-cookbooks.net/recipes4/01252.htm * Shrimp Scampi with Linguini http://www.e-cookbooks.net/recipes4/01253.htm * Chicken and Rice Casserole http://www.e-cookbooks.net/recipes4/01254.htm * Creamy Macaroni and Cheese http://www.e-cookbooks.net/recipes4/01255.htm * Gruyere Potato Gratin http://www.e-cookbooks.net/recipes4/01256.htm * Scallop and Bacon Chowder http://www.e-cookbooks.net/recipes/02117.htm * Double-Dipped Strawberries http://www.e-cookbooks.net/recipes/02118.htm > Healthy Eating: Low Carb: Creamy Chicken and Green Beans http://www.e-cookbooks.net/recipes/lc9.htm Diabetic: Fruity Sweet Potatoes http://www.e-cookbooks.net/recipes/diab9.htm Low Fat: Low-Fat Peanut Butter Pie http://www.e-cookbooks.net/recipes/lowfat5.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Choosing Potatoes: Potatoes can be divided into two general categories: mealy and waxy. Brown-skinned russets are the mealy type while white, red and new potatoes are waxy. Mealy potatoes cook up light and fluffy and are good for baking, mashing and frying. Waxy potatoes hold their shape during cooking, when sliced, diced and boiled whole. Knowing this will help you choose the right potato. Baked Potato Tip: Potatoes are baked fast instead of the usual long period if you soak them in hot water for 10-15 min. before putting them into the oven. Slice the ends off before baking and you'll get extra mealy baked potatoes. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Turkey has several different kinds of cheese, and each one is outstanding. However, one specific cheese has a grainy appearance, has a salty taste, and is used in salads and pastries. Which outstanding cheese is it? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found." - Calvin Trillin =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 27 - National Chocolate Cake Day January 28 - National Blueberry Pancake Day January 29 - National Corn Chip Day January 30 - National Croissant Day January 31 - National Brandy Alexander Day February 1 - National Baked Alaska Day February 2 - National Heavenly Hash Day February 3 - National Carrot Cake Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Braise and Brown By MARK BITTMAN At a feast in Delhi a couple of years ago I was served meatballs that were among the best I ever had. And the most time-consuming to make: the recipe included instructions to pound the meat in a mortar and pestle for two hours. I also ate the most wonderful lamb ribs imaginable. They are a specialty of Kashmir called tabak maaz. The ribs had undergone the curious braise-then-brown process which, though uncommon, makes perfect sense. The meat was first made tender by braising, then browned with fresh spices and oil (or, in this case, butter). The result was the flavor of braising with the crispness of sauteing, an unbeatable combination. In my version of the recipe below, the lamb ribs are simmered in milk and water and spices, mostly sweet, until tender and just about dry. Just before serving they are browned in garlic-scented butter. Rib meat is among the most delicious. Think of pork ribs, veal breast and prime rib. Though lamb ribs are rarely packaged in supermarkets, there are options. I wrote "rarely" because you do occasionally find them sitting on the shelf. But almost any butcher, even those in supermarkets, can get a lamb breast and cut it up for you with two days' notice at the most. If you are having the meat custom cut, ask the butcher to give you rectangular sections measuring about two by three inches and including a couple of ribs in each. You can use shoulder chops, which are easy enough to find, and the results will be almost as delicious. Twice-Cooked Lamb (Tabak Maaz) ============================== 4 pounds lamb ribs from the breast or 2 to 3 pounds shoulder lamb chops Salt 1/4 teaspoon cayenne pepper 1 tablespoon ground fennel seeds 1 tablespoon chopped fresh ginger 1 teaspoon ground turmeric 2 bay leaves 4 cloves 4 cardamom pods 1 cinnamon stick 1/2 cup milk 2 tablespoons butter or neutral oil like corn or grapeseed 1 tablespoon minced garlic Chopped cilantro leaves for garnish 1. Place ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk and about 1/2 cup water. Bring to a boil, then adjust heat so mixture simmers. Cook, turning or stirring meat occasionally until just about tender, adding more water if mixture dries out, about 30 to 45 minutes. 2. When meat is tender, remove it. If any liquid remains in pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits stuck to bottom, until mixture is just about dry. Remove cardamom pods, cloves, cinnamon stick and bay leaves. 3. Add butter or oil and the garlic to pan over medium heat and when it's hot, brown meat in it. Remove meat to a warm platter. Add about 1/2 cup water to pan. Once again cook liquid over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to bottom, until liquid is reduced by about half. Pour over meat, garnish with cilantro and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Don Rodolfo Malbec 2005 Price: $10 Cafayate's heights deliver intense sun and heat, which typically translates into rich, powerful reds. This one, however, seems to channel more of the area's cool nights in its subtle, spicy flavor. It's elegant and light, with strawberry and cherry flavors supported by firm tannins. It's impressively refined; especially at this price. Serve With: Braised Beef and Onions ======================= 2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick) 2 teaspoons ground allspice 1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise, about 6 cups 6 large garlic cloves, finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley Put oven rack in middle position and preheat oven to 400F. Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat. Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total. Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs Your Baby Is Too Fat ======================================== 10. She has your eyes and Barry Bonds' head. 9. Doctor says, "It's a... Good Lord!". 8. "Baby carriage" is a forklift. 7. The kid's got more chins than fingers. 6. Incubator littered with baby back ribs. 5. Local news crew shows up thinking a baby elephant has been born. 4. His pacifier is a stick of butter. 3. Nevermind a c-section, you had a d-section! I tell you, folks, that's one fat baby! 2. First word: Bacon ... and the #1 Sign Your Baby Is Too Fat ... 1. Twice a day the kid gets mistaken for Rosie O'Donnell. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Chili's Southwest Chicken Chili =============================== 1/4 cup vegetable oil 1/2 cup diced onions 1 1/3 cups diced green bell pepper 2 tablespoons diced seeded jalapeno pepper 3 tablespoons fresh minced garlic 4 1/2 cups water 8 teaspoons chicken base 2 teaspoons lime juice 2 tablespoons granulated sugar 3 tablespoons cornstarch 3 tablespoons ground cumin 2 1/2 tablespoons ground chili powder 4 teaspoons ground paprika 4 teaspoons dried basil 2 teaspoons freshly minced cilantro 1 1/2 teaspoons ground red pepper 1/2 teaspoon ground oregano 1/2 cup crushed canned tomatillos 1 (4 ounce) can diced green chiles, drained 2 (15 ounce) cans navy beans or small white beans, drained 1 (15 ounce) can dark red kidney beans, drained 3 pounds diced cooked chicken breast Shredded cheese and sour cream for garnish (optional) Tortilla chips In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Yields about 4 quarts. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Smothered Pork Chops ==================== 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnis with chopped parsley before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shrimp Scampi with Linguini =========================== 1 pound linguini 4 tablespoons butter 4 tablespoons extra virgin olive oil, plus more for drizzling 1 large shallot, finely diced 5 cloves garlic, sliced Pinch red pepper flakes, optional 20 large shrimp, about 1 pound, peeled and deveined, tail on Kosher salt and freshly ground black pepper 1/2 cup dry white wine 1 lemon, juiced 1/4 cup finely chopped parsley leaves For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken and Rice Casserole ========================== 2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package directions 1 cup grated sharp Cheddar Pinch salt Preheat oven to 350F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Creamy Macaroni and Cheese ========================== 2 cups uncooked elbow macaroni 4 tablespoons (1/2 stuck) butter, cut into pieces 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese 3 eggs, beaten 1/2 cup sour cream 1 (10 3/4-ounce) can condensed Cheddar cheese soup 1/2 teaspoon salt 1 cup whole milk 1/2 teaspoon dry mustard 1/2 teaspoon black pepper Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Gruyere Potato Gratin ===================== 1 pound large red potatoes 3/4 cup coarsely grated Gruyere (about 3 ounces) 1 large egg 3/4 cup milk, heated just to boiling Salt and freshly ground black pepper Preheat oven to 400F. Butter a 1-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander. In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/4 cup Gruyere and salt and pepper, to taste. In a small bowl whisk egg and add hot milk in a stream, stirring constantly. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle the potatoes with remaining 1/4 cup cheese and bake until top is golden and potatoes are tender, about 30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Scallop and Bacon Chowder ========================= 1 cup (packed) fresh Italian parsley 3/4 cup olive oil 1/2 teaspoon salt 8 oz. bacon, coarsely chopped 2 large leeks (white and pale green parts only), thinly sliced 3 garlic cloves, chopped 1 tablespoon chopped fresh thyme 1 1/2 cups frozen corn kernels 1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces 3 (8 oz.) bottles clam juice 1 cup whipping cream 1 pound bay scallops, connective tissue removed Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Double-Dipped Strawberries ========================== 36 strawberries (about two 1-pint baskets), unhulled 1 1/2 cups semisweet chocolate chips (about 9 ounces) 1 tablespoon vegetable shortening 1 1/2 cups chocolate sprinkles (about 6 ounces) Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels. Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Beyaz Peynir Beyaz Peynir is Turkey's most popular cheese. Beyaz Peynir resembles Feta, and it is an unpasteurized and a vegetarian cheese. It is pure white and doesn't have a rind. This fresh cheese is made from sheep's milk, and is stored in brine for six full months for this outstanding cheese to mature. Beyaz Peynir has a fat content of 45 percent. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=