* * * THE VJJE RECIPE WEEKLY * * * * VALENTINE'S DAY COOKING FOR TWO SPECIAL * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 5 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: A Tender Celebration > Wine Appreciation: St. Hallett Poachers Blend 2006 > Food Funnies: Things to Do With Leftover Candy Hearts S E L E C T E D R E C I P E S : * Oyster Stew http://www.e-cookbooks.net/recipes4/02081.htm * Avocado Glazed Chicken Breasts http://www.e-cookbooks.net/recipes4/02082.htm * Grilled Rock Lobster Tails http://www.e-cookbooks.net/recipes4/02083.htm * Tournedos with Bearnaise Sauce http://www.e-cookbooks.net/recipes4/02084.htm * Enchanted Forest Salad http://www.e-cookbooks.net/recipes4/02085.htm * Roasted Asparagus Tips http://www.e-cookbooks.net/recipes4/02086.htm * Hasselback Potatoes http://www.e-cookbooks.net/recipes4/02087.htm * Chocolate Fondue http://www.e-cookbooks.net/recipes4/02088.htm > Healthy Eating: Low Carb: Frozen Peppermint Patties http://www.e-cookbooks.net/recipes2/0805lc.htm Diabetic: Sesame Chicken Salad http://www.e-cookbooks.net/recipes4/vdiab.htm Low Fat: Rocky Road Fudge Bars http://www.e-cookbooks.net/recipes4/vlfat.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Planning A Romantic Evening: * Even if you're cooking a dinner at home, it's always nice to get dressed up and feel elegant. * Use candles - they're great for setting a romantic mood. * Using special, romantic dinnerware will add a touch of elegance to the evening. Decorate the table with a deep red, romantic tablecloth. * Dim the lights and play romantic music in the background. * Find out what your partner's favorite dish is, and make it for them. If you don't know how to make it.. find out! Doing this will show your partner that you took the extra bit of time needed to make the night perfect. * After dinner, surprise your sweetheart by asking them to dance with you to their favorite song! * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Quite simply, who was Valentine? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Love may not make the world go round, but I must admit that it makes the ride worthwhile." - Sean Connery =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 10 - National Cream Cheese Brownie Day February 11 - National Peppermint Patty Day February 12 - National Plum Pudding Day February 13 - National Tortini Day February 14 - National Cream Filled Chocolates Day February 15 - National Gumdrop Day February 16 - National Almond Day February 17 - National Cafe Au Lait Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A Tender Celebration By MARK BITTMAN Last year around Valentine's Day I was frequently asked if there was a dish I had found that worked for making a dining partner more - er, amorous. Since oysters are never as good cooked as raw, there is one great solution: Turn to one of the most natural, creative and ancient minimalist dishes of all: steak Diane, named, perhaps, after the goddess Diana, the hunter. Closely related to steak au poivre, and best made with truffles (isn't everything?), it is about as straightforward, simple and impressive a high-class dish as you can make. If you and your date are meat eaters, you cannot go wrong with this. The process is easy, nearly foolproof, and gives you a few options. Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon) for two reasons. Tenderloin doesn't have much flavor of its own, so there's nothing to overwhelm with this rich, flavorful sauce. And it is supertender, which makes it a nice cut for a juicy, saucy dish in which you're going to use a knife. A couple of options: You can cook some mushrooms - preferably wild, but shiitakes will do nicely - along with the shallots, and add a touch of garlic as well, if you like. And you can add a tablespoon or two of Cognac to the cream sauce and ignite it for a bit of a show. But I doubt you'll taste much difference or note a change of behavior; for that, you're better off drinking it. Steak Diane for Two =================== 2 (6 oz.) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste 1/2 cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. 2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== St. Hallett Poachers Blend 2006 Price: $13 As hinted by its name, St Hallett Poacher's Blend is a daringly fun and light-hearted blend with a twist in its tail! Undeniably fresh and lifted, this unpretentious young wine is blended predominantly from Semillon and Sauvignon Blanc with a special proportion of Riesling added each vintage giving it unusual twist and crisp, citrus finish. Serve With: Pork Chops with Wild Mushrooms ============================== 2 teaspoons oil 2 (1-inch) thick pork rib chops 1/2 cup chicken stock 1/4 cup madeira 1/2 pound assorted wild mushrooms 2 teaspoons butter Splash of cream 2 tablespoons fines herbes (mixture of equal parts chopped chives, chervil, parsley and tarragon) Preheat oven to 400F. Heat 2 teaspoons oil in a heavy skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to the skillet and saute until brown, about 3 minutes per side. Remove from heat and transfer the pork to a square baking dish. Add the chicken stock and madeira to the skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over the pork. Bake pork until tender, about 25 minutes. Clean and slice the mushrooms. Heat 2 teaspoons butter in the pork skillet. Add mushrooms to the skillet and saute until softened and brown. Transfer pork chops to serving plates. Place sauce over heat. Add mushrooms and a splash of cream into the sauce and bring to a boil. Stir the fines herbes into the sauce just before serving, reserving some to sprinkle over the pork chops. Spoon sauce over the pork chops. Sprinkle with more fines herbs. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Things to Do With Leftover Candy Hearts ===================================================== 9. See exactly how many you can fit in your nose. 8. Replacing cut-up newspaper, they add a whimsical touch to any ransom note. 7. Creative baked potato toppings! 6. Sell the blue ones to 50-something guys as "romantic Viagra". 5. Use them as flash cards to prepare your roommate for his "How to Pick Up Women" exams. 4. Crushed and mixed with brandy they make a fine floor wax or dessert topping. 3. Perfect ammunition for the annual customer service department cubicle war. 2. Although you thought it was a good idea, your child prefers the original Campbell’s alphabet soup. ... and the #1 Thing to Do With Leftover Candy Hearts ... 1. Ship to: Tin Woodsman, 43 Yellowbrick Road, Somewhere Over the Rainbow, OZ 12345 =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oyster Stew =========== 2 tablespoons, plus 1 more tablespoon butter 1 tablespoon flour 1/2 cup chopped onions 1/4 cup chopped celery 1 cup milk 1 dozen oysters, shucked, drained and reserve liquid Salt and cayenne Fresh black pepper 1/2 tablespoon chopped garlic 2 tablespoons finely chopped parsley In a large saute pan, melt the 2 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 1 tablespoon butter and remove from the heat. Ladle the soup into the terrine. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Avocado Glazed Chicken Breasts ============================== 1/4 cup all-purpose flour Vegetable oil 1/4 teaspoon salt 1 teaspoon tarragon 1 teaspoon pepper 1 teaspoon basil 1 large whole chicken breast, boned, halved (skin on) 2/3 cup white wine 1 tablespoon sweet butter 1 egg, beaten 1 ripe California avocado Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat. Heat a thin layer of oil in skillet. Saute chicken skin side down until golden. Turn and saute other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation. Sprinkle herbs over chicken. Add wine and butter to pan. Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy. Place halved avocado cut side down and slice. Press down on avocado with palm of hand to fan slices slightly. Lift with knife or spatula to top of chicken. Spoon some pan juices over top. Cover skillet and heat briefly just to warm through. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Rock Lobster Tails ========================== 1 tablespoon lemon juice 1/2 cup olive oil 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon white pepper 1/8 teaspoon garlic powder 2 (10 ounce) rock lobster tails Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting often with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tournedos with Bearnaise Sauce ============================== 4 (3-ounce) tournedos of beef Salt Freshly ground black pepper 2 tablespoons vegetable oil 2 teaspoons butter Bearnaise sauce, recipe follows Season tournedos well on all sides with salt and pepper. Heat a small skillet over medium-high heat until hot. Add the vegetable oil and the butter. Add the tournedos to pan and cook for 2 minutes on each side for medium-rare. Serve 2 tournedos per person, topped with the Bearnaise Sauce. Bearnaise Sauce: 1 tablespoon chopped shallots 1 lemon, juiced 1/4 cup distilled white vinegar 2 or 3 stems tarragon 1 egg yolk 1 teaspoon water 2 sticks (1/2 pound) unsalted butter, melted 2 tablespoons chopped tarragon 1/4 teaspoons salt 1/8 teaspoon white pepper In a saucepan combine shallots, lemon juice, vinegar and tarragon stems and cook over medium heat until liquid has reduced to 2 tbls. Let reduction cool to room temperature. In a metal bowl, combine egg yolk, water and reduction over a pot of simmering water. Whisk well until egg mixture begins to form ribbons when whisk is lifted out of mixture. While continuing to whisk, drizzle in melted butter little by little until completely incorporated and sauce is thick. Add chopped tarragon, taste and season with salt and white pepper =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Enchanted Forest Salad ====================== Vinaigrette Dressing: 3 tablespoons shallots, chopped 1/2 cup extra virgin olive oil 1/4 cup balsamic vinegar salt, to taste pepper, to taste Combine all ingredients. Set aside. 12 ounces fresh wild mushrooms, assorted, sliced (shiitakes, criminis, oysters) extra virgin olive oil, for sauteing 3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley, chives, thyme) 2 1/4 ounces arugula and radicchio leaves, washed and dried 3 tablespoons pine nuts, (pignolis) toasted 3 tablespoons tomatoes, peeled, diced Place oil in pan, heat thoroughly. Add mushrooms; saute until cooked. Add vinaigrette to pan; toss. Add herbs to pan; toss. Place hot mushrooms in bowl with lettuces; toss. Add nuts and diced tomatoes. To serve, divide into 2 plates, layering mushrooms on top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Asparagus Tips ====================== 1 pound asparagus, trimmed to 4 to 5-inch tips 1 small shallot, finely chopped 2 tablespoons extra-virgin olive oil 1 teaspoon freshly chopped tarragon leaves Salt and pepper 1/4 lemon, juiced Pile asparagus onto a baking sheet. Combine lemon, shallot, extra-virgin olive oil and tarragon. Pour the dressing over the asparagus and turn to coat spears in fat. Season the asparagus with salt and pepper and roast 15 to 17 minutes at 375F. Remove asparagus from oven and toss with a squirt of lemon. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Hasselback Potatoes =================== 2 small baking potatoes, about 3/4-pound total 2 tablespoons melted butter 1/3 cup chicken stock 1/4 teaspoon chopped fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 1/2 tablespoons finely grated hard cheese, such as Parmesan 1 tablespoon fine dry bread crumbs Preheat the oven to 425F. Peel potatoes. Cut each potato not quite through in a series of crosswise slices about 1/4-inch apart or closer so that they are still joined together at the bottom. Brush the potatoes with the melted butter and place in a small baking pan. Pour the chicken stock around the potatoes and sprinkle with the thyme leaves. Sprinkle with salt and pepper and roast until the potatoes are half cooked, 25 to 30 minutes, basting every 5 minutes with the butter-chicken stock mixture. In a small bowl combine the grated cheese and bread crumbs and divide the mixture evenly between the tops of the 2 potatoes. Continue roasting without any further basting until the potatoes are crispy on the outside and cooked through, about 30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Fondue ================ 2 tablespoons sugar 1 cup heavy cream 8 ounces chopped bittersweet chocolate 1 tablespoon butter 1 tablespoon cabernet sauvignon Pound cake cubes, for dipping Strawberries, cleaned, for dipping Biscotti bits, for dipping In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minutes. Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with pound cake cubes, strawberries, and biscotti bits on the side, for dipping. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: A priest in Rome According to legend, Valentine was a priest in Rome in the early years of Christianity. He would marry young couples, including Roman soldiers, to their sweethearts, against the Emperor's wishes. He was ultimately put to death and beheaded on February 14. History books make reference to three different Valentines, all martyrs, all associated with February 14 and, of course, all Saints. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=