* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 4 = = = = = = = = = = = = = = = = = = = = = = = = = = = The #1 Site For Best-Dressed Chefs! =================================== Choose from hundreds of apron designs covering many popular themes, or create your own customized apron with the text, font, and color of your choice! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Big Flavor From a Tiny, Nutty Grain > Wine Appreciation: Tiefenbrunner 2005 Pinot Grigio > Food Funnies: Signs Your Caterer Used to Work for the NFL S E L E C T E D R E C I P E S : * Bennigan's Smothered Chicken http://www.e-cookbooks.net/recipes/411.htm * Creamy Baked Pork Chops http://www.e-cookbooks.net/recipes/412.htm * Ham and Asparagus Fettuccine http://www.e-cookbooks.net/recipes/413.htm * Hot Mexican Spinach Dip http://www.e-cookbooks.net/recipes/414.htm * Cheesy Meatloaf http://www.e-cookbooks.net/recipes/415.htm * Salsa Chicken http://www.e-cookbooks.net/recipes/417.htm * Sugar Snap Peas with New Potatoes http://www.e-cookbooks.net/recipes/486.htm * Italian Cream Cake http://www.e-cookbooks.net/recipes/416.htm > Healthy Eating: Low Carb: Sirloin Tip Roast with Bacon http://www.e-cookbooks.net/recipes/lc12.htm Diabetic: Turkey Burgers http://www.e-cookbooks.net/recipes/diab11.htm Low Fat: Caramel Apple Cobbler http://www.e-cookbooks.net/recipes/lowfat8.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Add a little honey to the butter in which you saute onions for an out-of-the ordinary dish (Add onions when butter/honey mixture begins to sizzle). * Mushrooms freeze well. Wash quickly, dry, then put them, sliced or un-sliced, in a plastic bag and freeze. Use them without defrosting. In any cooked dish, they will taste exactly like fresh mushrooms. * Make your own celery salt for a fraction of what you'd pay at the store. Dry celery leaves thoroughly, crush to a powder or rub them through a sieve and mix with salt. * Whirl almost any kind of leftover soup (minus bones) in blender to get a sauce or gravy for vegetables or meat. * * * 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 is the former name for "Gummy Bears"? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "It's difficult to think anything but pleasant thoughts while eating a homegrown tomato." - Lewis Grizzard =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: February is: Berry Fresh in the Sunshine State Month National Snack Food Month Canned Food Month North Carolina Sweet Potato Month Great American Pies Month National Grapefruit Month National Cherry Month National Potato Month Return Shopping Carts to the Supermarket Month February 4 - National Stuffed Mushroom Day February 5 - National Chocolate Fondue Day February 6 - National Frozen Yogurt Day February 7 - National Fettucine Alfredo Day February 8 - National Molasses Bar Day February 9 - National Bagels and Lox Day February 10 - National Cream Cheese Brownie Day February 11 - National Peppermint Patty 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Big Flavor From a Tiny, Nutty Grain By MARK BITTMAN For most meals, grains are just quickly prepared side dishes that don't require much thought. When a grain does take center stage, it is almost always rice. Home cooks in the United States are comfortable with rice. It's the only grain taken seriously by the leading cuisines of Europe, other than the ones that are made into flour. China and India, of course, rely on it to the exclusion of almost all other grains. Yet those other grains can play an important role at the table. In winter my thoughts often turn to barley, a nutty grain with huge flavor (relative to other grains) and terrific texture. Treated correctly, barley remains chewy when it's done, it looks good and it can easily serve as a main course. The "correctly" part starts with buying the right barley. It must be pearled, which means the hull and bran have been removed, or it will take hours to cook. For the dish here, there is a relatively long toasting process - 10 minutes or more - during which the grain gains complexity. Just cook the grain in butter or oil, with minimal stirring, until it begins to change color. Then cook it some more. Short of burning it, you cannot brown the barley too much. Once that's done, treat the dish as you would a rice pilaf: add some stock and, if you intend to serve it as a main course, meat, fish, or vegetables. There's nothing that won't work here. I like to add an herb; sage always feels right at this time of year. Saffron boosts the color and flavor even more. This recipe is one that can be seen as a template, and one that should serve you well for many winters to come. Toasted Barley With Minced Meat =============================== 2 tablespoons butter or extra virgin olive oil 1/2 pound ground meat: beef, pork, chicken or turkey 1 1/2 cups pearl barley Salt and pepper to taste 10 leaves fresh sage, or 1 teaspoon dried Large pinch saffron, optional 3 cups chicken stock, preferably homemade, warmed Chopped fresh parsley leaves for garnish, optional 1. Put 1 tablespoon butter or oil in a deep skillet over medium-high heat. When butter melts or oil is hot, add meat in bits, breaking it up with your fingers. Cook, stirring occasionally, until meat browns, about 5 minutes. Remove with a slotted spoon and immediately add remaining butter or oil, along with barley, to skillet. Cook, stirring occasionally, until barley is toasted and lightly browned, at least 10 minutes. 2. Sprinkle barley with salt and pepper and stir in sage and saffron, if using. Add chicken stock all at once, stir a couple of times, and bring to a boil. Turn heat to low and cover. Cook about 15 minutes, or until all liquid is absorbed and barley is tender. Mixture should still be moist, but there should not be any liquid visible. Stir in reserved meat, taste and adjust seasoning, garnish, and serve. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Tiefenbrunner 2005 Pinot Grigio Price: $13 Made from 100% Pinot Grigio fermented in stainless steel. The wine is released in the spring following harvest. Intense in color with subtle copper highlights. It has a fruity perfume that is especially reminiscent of pear. Fresh fruit comes through on the palate. Light and refreshing with balanced acidity. Serve With: Shrimp Madras ============= 1 1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed 1 teaspoon curry powder 1 teaspoon Garam Masala 1 teaspoon minced garlic 1 tablespoon vegetable oil 1 tablespoon tomato paste 1/4 cup coconut milk, fresh or canned Coarse salt to taste 1 tablespoon lemon juice 1 bunch (6 ounces) watercress, trimmed, rinsed, and patted dry 1. Place the shrimp in a bowl. Add the curry powder, Garam Masala, garlic, and oil and mix with shrimps. 2. Heat a frying pan over high heat until very hot. Add the shrimps and sear, shaking and tossing, for 1 minute, or until they begin to turn pink and curl up. Whisk the tomato paste into the coconut milk and add to the shrimps. Continue to cook until the sauce is reduced to a glaze and the shrimps are cooked through, about 5 minutes. Sprinkle with salt and lemon juice and turn off the heat. 3. Spread the watercress on a plate and mound the shrimps on top of it. Serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs Your Caterer Used to Work for the NFL ========================================================= 9. Since you chose the best entree, you get last draft choice on the wine. 8. The servers dump the beverages over your head rather than filling your glass. 7. None of the food served seems to require any sort of utensil to eat. 6. It might explain why that waiter, Kurt, keeps dropping the first course. 5. It's the first time you've ever seen a waitstaff come out blocking for each other. 4. Your waiter just did the Lambeau Leap into an unsuspecting table of Shriners. 3. After rushing through the guests without letting anyone snag food from her tray, the server spikes the bean dip and dances like a buffoon. 2. The only beverage choice you have is Gatorade. ... and the #1 Sign Your Caterer Used to Work for the NFL ... 1. The food's fine for the first three courses, but everyone chokes on the fourth one. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bennigan's Smothered Chicken ============================ Chicken Marinade (prepackaged, or see below recipe) 4 Boneless, Skinless Chicken Breasts 1 cup sliced onions 1 cup sliced mushrooms 1 teaspoon hickory smoke flavor (found on condiments aisle) 3 tablespoons butter or margarine 4 to 8 slices provolone cheese (use more or less to your liking) 4 slices cooked bacon Chicken Marinade: 1 teaspoon basil leaves 1 tablespoon garlic powder 3 tablespoons hickory smoke flavoring 1/4 cup white cooking wine 1/4 cup vegetable oil 1/2 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons vinegar Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic bag for at least 2 hours. Marinate chicken as shown above, or follow directions on package if using pre-packaged marinade. While chicken is marinating, slice onions and mushrooms and cook your bacon. Saute mushrooms and onions in butter and hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but not brown and mushrooms are tender. Remove chicken from marinade, and grill for about 10 minutes. Do not overcook chicken!!! While grilling, preheat oven on broil. After chicken is done, remove from grill and place in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or until cheese is bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Creamy Baked Pork Chops ======================= 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 eggs, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ham and Asparagus Fettuccine ============================ 12 ounces dry fettuccini noodles 8 ounces fresh asparagus, trimmed and cut into 2 inch pieces 1/2 cup butter 2 cups heavy cream 3/4 cup grated Parmesan cheese 1/4 teaspoon garlic powder 1/4 teaspoon ground black pepper 1 pinch cayenne pepper 1/2 pound cooked ham, diced Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain. While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Hot Mexican Spinach Dip ======================= 1 (16 ounce) jar salsa 1 (10 ounce) package frozen chopped spinach, thawed and drained 2 cups shredded Monterey Jack cheese 1 (8 ounce) package cream cheese, diced and softened 1 cup evaporated milk 1 (2.25 ounce) can chopped black olives, drained 1 tablespoon red wine vinegar salt and pepper to taste Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cheesy Meatloaf =============== 1 pound ground beef 1 pound ground pork 1 (1.25 ounce) envelope dry onion soup mix 2 eggs, beaten 1 1/2 cups dry bread crumbs ground black pepper to taste 3/4 cup water 2 cups shredded mozzarella cheese, divided Preheat oven to 350F. In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture. Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Salsa Chicken ============= 4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 4 tablespoons sour cream Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sugar Snap Peas with New Potatoes ================================= 10 ounces sugar snap peas Kosher salt 1 pound very small new potatoes 2 tablespoons butter 1 tablespoon chopped chives 2 tablespoons chopped fresh mint Freshly ground black pepper to taste Remove strings from peas, if desired. Remove the cap if still attached. Put peas in boiling water with 1 teaspoon salt for 3 minutes. Drain and plunge into ice water until cold. Drain well. Wash potatoes well and do not peel. If potatoes are not very small (no larger than golf ball size), quarter or halve as necessary. Place potatoes in a steamer basket in a large pot and steam 15 to 20 minutes or until just tender. In a large skillet or wok, melt butter over low heat until it begins to look nutty brown and smells like nuts. Add peas and potatoes, raise heat to medium, and toss well. Add chives, mint, and salt and pepper to taste. Toss again until well coated. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Cream Cake ================== Cake: 3 1/2 cups shredded coconut 1/2 cup unsalted butter 1 cup vegetable shortening 2 cups sugar 5 eggs, separated 2 cups cake flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon pure vanilla extract 1/2 cup chopped pecans Frosting: 2 - 8 ounce packages cream cheese, room temperature 1 cup unsalted butter, room temperature 2 teaspoons pure vanilla extract 12 ounces confectioners' sugar 1 - 8-ounce jar seedless raspberry preserves To make cake: Heat oven to 325F. Spray 3 8-inch cake pans with non-stick vegetable spray. Dust with flour. Spread coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside. Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time. Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and pecans. Beat egg whites until stiff. Fold into cake mixture. Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool. To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar. When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Rubber Bears The Gummy Bear originates from Germany where it is hugely popular under the name Gummibär ("rubber bear"). The German company Haribo from Bonn first produced bear-shaped sweets in 1922 and introduced its Gold-Bear product in the 1960's. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=