* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 6 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Coaxing Exotic Flavor From Familiar Elements > Wine Appreciation: Santa Rita 120 Cabernet Sauvignon 2006 > Food Funnies: Top Signs Someone Is Not Familiar With Fine Dining S E L E C T E D R E C I P E S : * Houston's Canadian Cheese Soup http://www.e-cookbooks.net/recipes4/02151.htm * Japanese Chicken Legs http://www.e-cookbooks.net/recipes4/02152.htm * Potato-Ham Casserole http://www.e-cookbooks.net/recipes4/02153.htm * Beef and Broccoli Stir-Fry http://www.e-cookbooks.net/recipes4/02154.htm * Sea Bass with Ginger and Lime Sauce http://www.e-cookbooks.net/recipes4/02155.htm * Penne with Tomatoes, Olives and Two Cheeses http://www.e-cookbooks.net/recipes4/02156.htm * Fragrant Rice Pilaf http://www.e-cookbooks.net/recipes4/02157.htm * Cinnamon Cookies http://www.e-cookbooks.net/recipes4/02158.htm > Healthy Eating: Low Carb: Lamb Parmesan http://www.e-cookbooks.net/recipes/lc10.htm Diabetic: Apple-Cheddar Popovers http://www.e-cookbooks.net/recipes/diab10.htm Low Fat: Fiesta Skillet Spaghetti http://www.e-cookbooks.net/recipes/lowfat6.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * To make your own corn meal mix: combine 1 cup corn meal, 1 cup all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. You can store it in a tightly covered container for up to 6 months. * A Perfect Pastry Crust? In your favorite recipe, substitute a 4:1 ratio of lard:butter * When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge. * When mincing garlic, sprinkle on a little salt so the pieces won't stick to your knife or cutting board. * * * 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 oldest recorded recipe for? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results. - Gordon Ramsay =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 17 - National Cafe Au Lait Day February 18 - National Crab Stuffed Flounder Day February 19 - National Chocolate Mint Day February 20 - National Cherry Pie Day February 21 - National Sticky Bun Day February 22 - National Margarita Day February 23 - National Banana Bread Day February 24 - National Tortilla Chip Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Coaxing Exotic Flavor From Familiar Elements By Mark Bittman There is hardly a combination of flavors that does not work with short ribs, as long as you braise them. The old French combination of aromatic vegetables and herbs - onions, celery, carrot, garlic, thyme and bay leaf - and the standard Korean kalbi jim - soy, sugar, sesame seeds, oil, garlic and ginger - have little in common except the cooking technique and the meat, yet they’re both stunning classics. Even fusion flavors work. There’s a tradition in Alsace and elsewhere of using leftover coffee as a braising liquid. When you combine that with a couple of types of chilies and a little red wine, the result is an exotic yet old-fashioned dish that seems to please everyone, at least in my circle. The idea is to use chilies for flavor, not so much for heat. One key to that is to start with a mild chili, like pasilla; I like to add a chipotle as well, for its smokiness (chipotles are smoked jalapeños, usually). Make sure to remove stems and seeds from whatever chilies you use, unless you want a really fiery dish, and wash your hands well afterward. For maximum tenderness and the richest broth, short ribs should be cooked for a minimum of two hours, and will probably be better after three or four. You can do this a day in advance, so timing isn’t much of an issue. Neither, really, is the combination of seasonings, so play with this as much as you like. Short Ribs With Coffee and Chilies ================================== 1 tablespoon oil 4 large or 8 small short ribs Salt and pepper 1 large onion, chopped 3 cloves garlic, chopped 1 dried pasilla chili, stemmed, seeded and minced 1 dried chipotle chili, stemmed, seeded and minced 1 cup dry red wine 1 cup strong coffee 1. In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low. 2. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender - beyond when meat falls off the bone - turning every hour or so. Taste and adjust seasoning and serve. Yield: 4 to 8 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Santa Rita 120 Cabernet Sauvignon 2006 Price: $8 Surprisingly powerful and rich in fruit for its price, this offers black currant and cassis over youthfully rustic tannins. Spends an average of eight months in small French and American oak barrels, resulting in an exceptionally round, mouth-filling wine. Ripe cherry and currant flavors, with a velvety finish. 100% Cabernet Sauvignon. Serve With: Roasted Venison =============== 3 pound roast of venison, cut into 6- by 3-inch pieces 2 heads garlic, cloves separated and smashed 1/2 cup savory or thyme leaves, lightly crushed 1/2 cup dry red wine 1/4 teaspoon ground allspice 1/2 teaspoon black peppercorns, slightly cracked 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided 1 tablespoon kosher salt Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours. Bring venison to room temperature, about 1 hour. Preheat oven to 450F with rack in middle. Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes pe batch. Transfer to a shallow baking pan. Roast until venison registers 125F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Top Signs Someone Is Not Familiar With Fine Dining ================================================================ 8. Asks to supersize the Magret de Canard au Cassis. 7. Refuses to valet park his monster truck. 6. Asks the strolling violinist to play "The Devil Went Down to Georgia." 5. Asks the waiter why the Penne Pasta "only costs a cent?" 4. Discovers the shrimp fork is perfect for nose cleaning. 3. Goes with the ‘63 Chateau Lafite over the ‘61 Margaux. Not that there’s anything wrong with the Rothschild, as such, except ... Dude, a ‘63? 2. Sends his water back because "There’s bubbles in it!" ... and the #1 Sign Someone Is Not Familiar With Fine Dining ... 1. Compliments the sommelier on his necklace bling. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Houston's Canadian Cheese Soup ============================== 1/2 cup margarine 1 cup carrots, cut in 1/8" cubes 1 cup onions, chopped 1/2 cup celery, cut in 1/8" cubes 2 tablespoons flour 3 cups chicken broth 3 cups half-and-half 2 lb. Velveeta cheese, cut in small cubes 1 tablespoon fresh parsley, chopped fine Diced tomatoes or diced jalapeno chiles as garnish Melt the margarine in a Dutch oven. Add the carrots, onions and celery all at once and saute until soft but not brown. Add flour and stir to combine. Cook until mixture begins to turn a light-brown color. Over medium high heat, add the chicken broth a little at a time. Stir and continue to cook and stir with a whisk until a thick base if formed. Add half and half being careful not to let it boil. Add cheese, stirring until melted. Just before serving add parsley. Garnish with diced tomatoes and jalapenos, if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Japanese Chicken Legs ===================== 8 chicken drumsticks, skin on 1 cup water 1/2 cup balsamic vinegar 1/3 cup soy sauce 2 1/2 tablespoons sugar 1 garlic clove, peeled and bruised 1 small hot chili pepper, slit open, seeds removed Place all the ingredients in a saucepan over a high heat. Bring to a boil, then reduce to a simmer for about 20 minutes. Remove any scum that rises to the surface. Increase the heat, turning the drumsticks frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Potato-Ham Casserole ==================== 5 lbs. potatoes, cooked and cubed 1 1/2 cups mayonnaise 1 1/2 cups sour cream 5 tablespoons melted butter 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper 4-5 green onions, chopped 1 small onion, finely diced 1 1/2-2 cups cheddar cheese, finely cubed 2-3 cups cooked cubed ham 1 1/2 cups cheddar cheese, shredded Grease a 13 x 9-inch baking dish or casserole dish. Preheat oven to 350F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham; mix with a large spatula until well combined. Transfer the mixture to the prepared casserole dish. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef and Broccoli Stir-Fry ========================== 3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb. boneless round steak, cut into thin 3-inch strips 2 tablespoons vegetable oil, divided 4 cups broccoli florets 1 small onion, cut into wedges 1/3 cup soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger hot cooked rice In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sea Bass with Ginger and Lime Sauce =================================== 2 tablespoons fresh lime juice 1 1/2 tablespoons soy sauce 1 tablespoon chopped fresh cilantro 1 tablespoon chopped peeled fresh ginger 1 tablespoon minced shallot 5 teaspoons light or regular olive oil 2 (6-ounce) sea bass fillets (each about 3/4 inch thick) Preheat oven to 500F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper. Brush a 9-inch diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet. Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Penne with Tomatoes, Olives and Two Cheeses =========================================== 6 tablespoons olive oil 1 1/2 cups chopped onion 1 teaspoon minced garlic 3 (28-ounce) 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. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fragrant Rice Pilaf =================== 1/2 teaspoon ground cumin 1/4 teaspoon crumbled saffron threads 1/4 teaspoon salt 1 tablespoon unsalted butter 1 tablespoon olive oil 1 cup diced (1/4 inch) onion 2 tablespoons finely minced garlic 4 carrots, cut into 1/4-inch dice 1 1/2 cups long-grain rice 3 1/2 cups chicken broth 1/2 to 3/4 cup dried cherries Combine the cumin, saffron and salt. Set aside. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cinnamon Cookies ================ 1 cup sugar 1/2 cup butter 1 large egg 1 teaspoon vanilla 1 1/2 cups flour 1 1/2 teaspoons cinnamon 1 teaspoon baking powder 1/4 teaspoon salt cinnamon sugar In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Preheat oven to 350F. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1 inch apart on lightly greased cookie sheets. Bake for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Beer Humans have been drinking beer for a long, long time. The oldest recipe ever found was a 6,000 year old formula for beer written on a cuneiform tablet. The recipe was part of a poem that was devoted to Ninkasi, the Sumerian goddess of beer. Beer has been regulated by man for thousands of years. The oldest recorded laws of any kind can be found in the Code of Hammurabi that was written in Babylonia in 1750 B.C. In this code were regulations regarding the selling of beer. As an a example, beer houses were banned from watering down their beer and if they did, the penalty was death. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=