* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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: Tintara 2003 Shiraz > Food Funnies: The Top Uses for Leftover Quiche 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 * Super Swiss Steak http://www.e-cookbooks.net/recipes/03182.htm * Stir-Fry Pork with Ginger http://www.e-cookbooks.net/recipes/03183.htm * Filet of Sole with Pine Nuts and Chives http://www.e-cookbooks.net/recipes/03184.htm * Ham and Yukon Gold Potato Cakes http://www.e-cookbooks.net/recipes/03185.htm * Broccoli and Pasta http://www.e-cookbooks.net/recipes/03186.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 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 February 4 - National Stuffed Mushroom Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Instantly Turn your Computer into a Super TV!! ============================================== You can watch over 3000 stations on your PC or laptop for free! After 7 years of dedicated research and development, this amazing software turns your PC into a TV! Watch the Big Games LIVE! http://vjjepub.ipodpsp.hop.clickbank.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Tintara 2003 Shiraz Price: $17 Plump, generous and beautifully supple, glowing with plum, blueberry and sweet spice aromas and flavors, with a touch of earth on the ever-so-slightly gamy finish. Spicy oak frames the long aftertaste. Best from 2007 through 2015. Serve With: Penne with Tomatoes, Olives and Two Cheeses =========================================== 6 tablespoons olive oil 1 1/2 cups chopped onion 1 teaspoon minced garlic 3 (28 oz.) cans Italian plum tomatoes, drained 2 teaspoons dried basil 1 1/2 teaspoons dried crushed red pepper 2 cups canned low-salt chicken broth 1 pound penne or rigatoni 2 1/2 cups packed grated Havarti cheese 1/3 cup sliced pitted brine-cured olives (such as Kalamata) 1/3 cup grated Parmesan cheese 1/4 cup finely chopped fresh basil Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. Preheat oven to 375F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan. Bake until pasta is heated through, about 30 minutes. Sprinkle with basil and serve with a tossed green salad. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top Uses for Leftover Quiche ============================================== 7. Cut in sqaures and freeze for next year’s Superbowl half-time munchies. After 12 Budweisers, hungry men will eat just about anything! 6. Smash up the leftover filling and use it as "stunt vomit", enabling you to feign sickness so you can leave work early. 5. Shampoo with it; the eggs will give your hair a glossy shine. 4. Can leftover quiche in mason jars, tie with a pretty ribbon and give out as next year’s Christmas gifts. 3. Stick in blender for creamy quiche smoothies. 2. I have no idea. I’m a guy. Guys don’t eat quiche. ... and the #1 Use for Leftover Quiche ... 1. Tape a chunk of it to the underside of a mean co-worker’s desk and drive him crazy as flies congregate around his putrid cubicle. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-= Super Swiss Steak ================= 1 1/2 lbs. beef round steak, cut 3/4 inch thick 3 tablespoons flour 1 teaspoon salt 1 teaspoon dry mustard 1/4 teaspoon pepper 3 cloves fresh garlic, minced 2 teaspoons shortening 1 (16 oz.) can tomatoes 1 small onion, sliced 1 stalk celery, sliced 2 medium carrots, sliced 1 tablespoon Worcestershire sauce 1/4 cup red wine 1/4 cup water Cut meat into 6 serving pieces. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 T. of the flour mixture into the meat. Brown the meat in the shortening on both sides. Drain off excess fat. Add undrained tomatoes, onion, celery, carrots, worcestershire sauce and cooking wine. Cover and simmer for 1 1/4 hours or until meat is tender. Remove meat to a serving platter and keep warm. Combine 1/4 water and the remaining flour mixture. Stir into tomato mixture until thick and bubbly. Pass with meat. Serve meat and sauce with hot cooked noodles, rice, or mashed potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stir-Fry Pork with Ginger ========================= 2 tablespoons vegetable oil 1/2 inch piece fresh ginger root, thinly sliced 1/4 pound thinly sliced lean pork 1 teaspoon soy sauce 1/2 teaspoon dark soy sauce 1/2 teaspoon salt 1/3 teaspoon sugar 1 teaspoon sesame oil 1 green onion, chopped 1 tablespoon Chinese rice wine Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes. Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Filet of Sole with Pine Nuts and Chives ======================================= 1 1/2 tablespoons pine nuts 2 tablespoons unsalted butter 1 1/2 teaspoons minced fresh chives or scallion greens two 6-ounce fillets of sole seasoned flour for dredging lemon wedges In a large non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish. Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and saute sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ham and Yukon Gold Potato Cakes =============================== 6 tablespoons (about) butter 3 cups finely chopped leeks (white and pale green parts only; from 3 large leeks) 1/2 teaspoon dried thyme 1 1/2 teaspoons sugar 1 1/4 pounds Yukon Gold potatoes, peeled, coarsely grated, squeezed dry in kitchen towel 4 ounces thinly sliced ham, cut into 1x1/4-inch strips 1/4 cup all purpose flour 1 large egg, beaten to blend 1 teaspoon salt 1/2 teaspoon ground black pepper Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add leeks and thyme; saute until leeks begin to soften, about 4 minutes. Cover; reduce heat to low. Cook until leeks are tender, stirring often, about 8 minutes. Add sugar; saute uncovered until leeks are very soft, about 4 minutes. Transfer to medium bowl; cool. Preheat oven to 250F. Place large rimmed baking sheet in oven. Mix potatoes, ham, flour, egg, salt, and pepper into leek mixture in medium bowl. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Working in batches, add potato mixture by 1/4 cupfuls to skillet; flatten each to 3- to 3 1/2-inch round. Saute until brown and cooked through, about 4 minutes per side. Transfer potato cakes to baking sheet and keep warm in oven while preparing remaining potato cakes. Add more butter to skillet as needed for each batch. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Broccoli and Pasta ================== 2 1/2 lbs. fresh broccoli 2 cloves garlic, minced 1/3 cup olive oil 1 tablespoon butter or margarine 1 teaspoon salt 1/4 teaspoon pepper 1 pinch cayenne pepper 8 oz. linguine or thin spaghetti, cooked and drained grated romano or parmesan cheese Cut florets and parts of broccoli stems into bite-size pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with broccoli mixture. Sprinkle with cheese. =+=-=+=-=+=-=+= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=