* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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: A Shoulder to Lean On > Wine Appreciation: Estancia 2004 Zinfandel Paso Robles > Food Funnies: Pearls of Wisdom From the Cafeteria Ladies S E L E C T E D R E C I P E S : * Ruby Tuesday's Chicken Quesadillas http://www.e-cookbooks.net/recipes/ir354.html * Pork Chops with Corn Dressing http://www.e-cookbooks.net/recipes/06093.htm * Cream of Chicken Pepperpot http://www.e-cookbooks.net/recipes/345.htm * Wing Dings http://www.e-cookbooks.net/recipes/rd120.html * Italian Wedding Soup http://www.e-cookbooks.net/recipes/rd210.html * Roasted Asparagus http://www.e-cookbooks.net/recipes/03046.htm * Stuffed Strawberry French Toast http://www.e-cookbooks.net/recipes/635.htm * Hawaiian Pineapple Bars http://www.e-cookbooks.net/recipes/2257.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) Which U.S. president installed the first cooking stove in the White House? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life." - Georges Blanc, Ma Cuisine des Saisons =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 February 25 - National Chocolate Covered Peanuts Day February 26 - National Pistachio Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A Shoulder to Lean On By MARK BITTMAN The key to braising lamb, or any meat, really, lies not so much in your cooking technique as in your shopping technique. Start with the right cut and the meat will become soft and remain moist. Start with the wrong cut and, though it may eventually become tender - long, slow cooking can tenderize just about anything - it will also become dry, with the texture of compressed sawdust. The right cuts for braising come from the front part of the animal, most notably the shoulder. The neck and ribs are also fine. Unfortunately, shoulder is rarely sold in a large chunk, easily cut up for stewing. It is usually sliced into chops, so sometimes the only option is to buy the thickest shoulder chops you can find and cut them up yourself, not an especially onerous task. Once the meat is cut into chunks and browned, there's little left to do: just toss in the remaining ingredients and cook them for a while. If you are in a hurry, cut the lamb into one-inch cubes, which will cook in about an hour. But I do think the bigger pieces are tastier and more tender. Finding good cinnamon in supermarkets is not easy. Sticks are preferable to ground cinnamon, because they retain their flavor better. You can buy great cinnamon by mail. Indonesian cinnamon, which is really the related spice cassia, is about $11 a pound from Penzeys Spices (800-741-7787 or penzeys.com). Or for $25 a pound, there is true Ceylon cinnamon from Sri Lanka. Though I don't include carrots in this recipe, you can cut a few into chunks and throw them in with the simmering meat. Their sweetness complements both cinnamon and meat beautifully. Braised Lamb With Garlic and Cinnamon ===================================== 1 tablespoon extra virgin olive oil 2 pounds lamb, preferably from the shoulder, cut into 1- to 2-inch chunks Salt and pepper to taste 5 or 6 cloves garlic, peeled and slivered 6 3-inch pieces of cinnamon 1 cup dry white wine, stock or water 4 plum tomatoes (canned are fine), chopped 1 lemon, quartered 1. Put oil in a large, deep skillet over medium-high heat. A minute later, add as many chunks of lamb as will fit without crowding (cook in batches, if necessary). When meat browns (3 to 4 minutes) turn chunks and sprinkle them with salt and pepper. Adjust heat so pieces brown as rapidly as possible without burning. After each has browned on 2 sides, remove from pan and add another piece or two until all meat has been browned (10 to 15 minutes). 2. When all meat has been removed from pan, turn off heat and allow the pan to cool a bit. Turn heat back to medium and add garlic and cinnamon. Cook for about 30 seconds, then add the wine; raise heat to high and let wine bubble away for a minute. Add the tomatoes and cook, stirring occasionally, for about a minute. Return meat to pan and cover; adjust heat so mixture bubbles very gently. (If it cooks too quickly, you may have to add a little water.) 3. Cook, undisturbed, until meat is very tender, about 1 1/2 hours. Taste and adjust seasoning, then serve over rice or buttered noodles, with lemon wedges. Yield: 4 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 ========================== Estancia 2004 Zinfandel Paso Robles Price: $10 This wine displays a deep scarlet red hue in the glass. Beautiful aromas of ripe cranberry/boysenberry with dark chocolate, nutmeg, cedar shavings and vanilla. A full flavored Zinfandel that pairs nicely with food. Delicious flavors of licorice and cinnamon are accented with bright flavors of raspberry and cherry. Hints of creamy vanilla and spice fill mouth for a long smooth finish. Serve With: Veal Scaloppine with Gorgonzola Sauce ===================================== 1 cup beef stock or canned beef broth 1 cup chicken stock or canned low-salt chicken broth 1 pound veal scaloppine All purpose flour 3 tablespoons (about) olive oil 1 cup whipping cream 3/4 cup chopped seeded plum tomatoes 6 tablespoons chopped fresh basil 1 tablespoon tomato paste 2/3 cup crumbled Gorgonzola cheese Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat. Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and saute until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary. Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted. Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Pearls of Wisdom From the Cafeteria Ladies ======================================================== 7. If it moves, puree it. If if doesn't move, puree it anyway -- no point in taking chances. 6. Shredded carrots in green Jell-O count as both a fruit and a veggie. 5. Chicken nuggets, fish nuggets, deep fried dog nuggets -- kids'll eat anything with enough ranch dressing. 4. A surly attitude is a perfect accent to barely palatable food. 3. The better for you it is, the more likely it is to be served in an ice cream scoop. 2. Red, green, brown and orange are good flavors. Blue, not so good. ... and the #1 Pearl of Wisdom From the Cafeteria Ladies ... 1. The word "suprise" does not always denote something good. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ruby Tuesday's Chicken Quesadillas ================================== 5 oz. chicken breast Italian Dressing 12 inch flour tortilla margarine 1 cup shredded monterey jack/cheddar cheese 1 Tablespoon tomatoes, diced 1 Tablespoon jalapeno peppers, diced Cajun Seasoning (to taste) 1/2 cup shredded lettuce 1/4 cup diced tomatoes Sour Cream Salsa Place chicken breast in a bowl with enough Italian dressing to coat; allow to marinate 30 minutes, refrigerated. Grill marinated chicken until done in a lightly oiled pan. Cut into 3/4" pieces and set aside. Brush one side of tortilla with margarine and place in frying pan over medium heat. On one half of tortilla, add cheese, 1 Tbls. tomatoes, peppers, and Cajun seasoning in that order. Make sure to spread to the edge of the half. Top with diced chicken, fold empty tortilla side on top, and flip over in pan so that cheese is on top of chicken. Cook until very warm throughout. Remove from pan to serving plate and cut into six equal wedges on one side of plate. On the other side put lettuce, topped with 1/4 cup tomatoes, and then topped with sour cream. Serve your favorite salsa in a small bowl on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Chops with Corn Dressing ============================= 2 eggs, beaten 1 can cream-style corn 1 can whole kernel corn, drained 1/4 cup butter or margarine, melted 1/3 cup chopped celery 2 tablespoons chopped pimentos 2 cups cubed white bread (about 4 slices) 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 4-6 pork chops In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9x2 baking pan. Arrange chops over dressing. Sprinkle with additional paprika and salt. Bake covered in 350F oven for 30 minutes. Uncover and bake 30 minutes longer or until chops are done. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cream of Chicken Pepperpot ========================== 2 tablespoons kosher salt 1 teaspoon whole peppercorns 3 carrots, coarsely chopped 1 onion, coarsely chopped 1 rib celery, coarsely chopped 1 gallon cold water 1 whole fryer chicken Oil for sauteing 1/2 cup each: finely diced yellow, red and green bell peppers 1 stick butter 1/2 cup flour 1 pint heavy cream Salt and black pepper to taste Tabasco to taste Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours. Skim impurities from top of water as the chicken cooks. When done, strain remaining stock and set aside. Remove meat from bones and set aside. Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet, combine butter and flour. Cook over low heat until the mixture is thick and golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and salt and pepper to taste. Bring to a boil. Whisk in flour and butter mixture. Add Tabasco to taste. Simmer until flavors meld. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Wing Dings ========== 1 cup beer 1/4 cup unsulphured dark molasses 1/4 cup creamy peanut butter 1/4 cup Worcestershire sauce 1 1/2 tablespoon chili powder Juice of 1 medium lime 1/2 teaspoon dry mustard 1/4 teaspoon aniseed, toasted and ground 1/4 teaspoon salt 1 1/2 dozen chicken wings Preheat oven to 350F. Grease a large baking pan or dish. Combine everything except the wings in a large, heavy pan. Simmer over medium heat 15 to 20 minutes, until reduced to a thick sauce. While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce. Turn the heat up to 425F and bake an additional 10 minutes, or until the sauce glazes the wings. Serve the wings hot with ranch dressing, if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Wedding Soup ==================== 1 pound lean ground beef 1 egg (or 2 egg whites) 1/2 cup fresh bread crumbs or cracker crumbs 2 tablespoons grated Parmesan or Romano cheese 3 tablespoons grated onion 1 crushed clove of garlic or 1 teaspoon minced garlic 1 teaspoon crushed basil 1/2 - 1 teaspoons salt 1/4 teaspoon pepper 6 cups chicken broth 2/3 cup of riso (tiny pasta shaped like grains of rice) 1 cup chopped spinach (cut up bok choy may be used) 1 loaf good Italian bread extra grated parmesan cheese Combine first 9 ingredients and form into TINY meatballs, about 1 cm, or 1/2 inch in diameter. Bring to a slow boil in a 3-quart (liter) pan, the 6 cups of well-seasoned chicken broth (homemade) or 3 - 14 oz. cans seasoned with celery and onion. Add the meatballs, and cook for a few minutes until done. Remove the meatballs with a slotted spoon. Add the riso and cook til almost done, about 5 minutes. Add the meatballs and chopped spinach and cook a few minutes longer til spinach is done. Butter and toast thick slices of Italian bread. Place a slice in each bowl and ladel soup over bread. Sprinkle each serving with parmesan cheese and serve. Serve remaining toasted bread with the soup. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Asparagus ================= 1 lb. asparagus 1 1/2 tablespoons olive oil 1/4 teaspoon salt Preheat oven to 425F. Cut off the woody bottom part of the asparagus spears and discard. With a vegetable peeler, peel off the skin on the bottom 2-3" of the spears. Place asparagus on foil lined baking sheet and drizzle with olive oil. Sprinkle with salt. With your hands, roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them. They should be tender when pierced with the tip of a knife. The tips of the spears will get very brown but watch them to prevent burning. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stuffed Strawberry French Toast =============================== 1 cup milk 3 cups heavy cream 4 eggs 2 teaspoons vanilla extract 1/4 cup sugar 1 French baguette, sliced diagonally 1 cup strawberries, freshly cut Powdered sugar for dusting 1/2 lb. cream cheese Combine milk, eggs, vanilla extract, sugar and 2 cups heavy cream; mix well, then set aside. Whip 1 cup heavy cream until peaks form. Beat in cream cheese until smooth. Heat skillet over medium-high heat; add butter. Dip bread slices in batter, making sure to leave them long enough to absorb some of the batter without making them soggy. Place bread in skillet; brown on both sides. Remove bread from skillet and place on a plate. Scoop cream cheese mixture on top of each piece. Top with another piece of toast to form a sandwich. Top with fresh strawberries, dust with powdered sugar and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Hawaiian Pineapple Bars ======================= 1 cup butter or margarine 2 cup flour 1 cup sugar Mix together and put into a 9 x 13 pan. Bake at 350F for 15 min. Cool completely. 2 - 8 oz. pkgs. cream cheese 1/4 cup sugar 1/4 cup milk 1 - 20 oz. can crushed pineapple, well drained 2 teaspoons vanilla Beat cream cheese with sugar and milk. Add vanilla, mix well. Fold in pineapple by hand. Spread mixture over cooled crust. 2 cups coconut 2 tablespoons melted butter Mix coconut and butter. Sprinkle evenly over cream cheese layer. Bake at 350F for 20 minutes. Cool completely and refrigerate before cutting and serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Millard Fillmore It happened in 1850, and all the cooks quit in protest because they wanted to continue using the fireplace. President Fillmore got them to come back, though, when an expert from the U.S. Patent Office came and spent the day showing them how to regulate the heat with the dampers. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=