* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 7 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Busy Nights? Classic Sauce > Wine Appreciation: Valley of the Moon Chardonnay 2006 > Food Funnies: Clues Your Menu Was Hacked by Cats S E L E C T E D R E C I P E S : * Red Lobster's Coconut Shrimp http://www.e-cookbooks.net/recipes/03171.htm * Chicken Stew with Parsley Dumplings http://www.e-cookbooks.net/recipes4/02222.htm * Roasted Vegetable Meat Loaf http://www.e-cookbooks.net/recipes4/02223.htm * Drunken Garlic Crock Pot Roast http://www.e-cookbooks.net/recipes4/02224.htm * Herb and Cheese Oven Fries http://www.e-cookbooks.net/recipes4/02225.htm * Yellow Pea Soup http://www.e-cookbooks.net/recipes4/02226.htm * Braised Cabbage and Carrots http://www.e-cookbooks.net/recipes4/02227.htm * Chocolate Brownies http://www.e-cookbooks.net/recipes4/02228.htm > Healthy Eating: Low Carb: Baked Zucchini Cheddar Casserole http://www.e-cookbooks.net/recipes/224lc.htm Diabetic: Crockpot Shredded Beef Sandwiches http://www.e-cookbooks.net/recipes/224diab.htm Low Fat: Low Fat Tortilla Chips http://www.e-cookbooks.net/recipes/224lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Peel a banana from the bottom and you won't have to pick the little "stringy things" off of it. That's how the primates do it. * Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. * Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold! * Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking. * Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking. * * * 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 readily available meat "on the hoof" did the Spanish find running wild in what is now northern Mexico, South Texas and New Mexico that they were unfamiliar with? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Good bread is the great need in poor homes, and often times the best appreciated luxury in the homes of the very rich." - A Book for A Cook, The Pillsbury Co. (1905) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: March is: National Nutrition Month National Frozen Food Month National Peanut Month National Sauce Month National Flour Month National Noodle Month February 24 - National Tortilla Chip Day February 25 - National Chocolate Covered Peanuts Day February 26 - National Pistachio Day February 27 - National Kahlua Day February 28 - National Chocolate Souffle Day February 29 - National Surf and Turf Day March 1 - National Peanut Butter Lover's Day March 2 - National Banana Cream Pie Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Busy Nights? Classic Sauce By MARK BITTMAN There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it is said that it was designed to lure customers with its powerful aroma. Other explanations make more sense, and have more appeal to the minimalist cook: that the prostitutes were too busy to cook much, that they wanted to serve something easy and flavorful to their customers, or that they had no storage for fresh ingredients and cooked entirely from the pantry. My favorite legend has it that it was a favorite not of prostitutes, but of women who wanted to serve a quick meal at home in order to move on to other things. Whatever the origin, no better wintertime pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are not only fine but preferable here. This is brought to a high level of flavor by the addition of traditional salted ingredients: anchovies, capers and olives (I'd say any two of these would do the trick, though all three together is the nicest combination). Some red pepper flakes make things even better, and the addition of a little fresh basil, parsley, marjoram or oregano at the end certainly doesn't hurt. The whole process is ridiculously easy. You start the sauce while the pasta water is coming to a boil; you finish it while the pasta is cooking. Add a salad and a loaf of bread and you're out the door to your evening's activity, whatever it might be. Pasta Puttanesca ================ Salt to taste 3 tablespoons olive oil 3 or more cloves garlic, lightly smashed and peeled 3 or more anchovy fillets 1 (28-ounce) can whole plum tomatoes Freshly ground black pepper to taste 1/2 cup pitted black olives, preferably oil-cured 2 tablespoons capers Crushed red pepper flakes to taste 1 pound linguine or other long pasta Chopped fresh parsley, oregano, marjoram or basil leaves for garnish, optional 1. Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. 2. Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer. 3. Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Valley of the Moon Chardonnay 2006 Price: $14 The fruit for this wine comes from vineyards in the Carneros, Sonoma Valley and Russian River areas in Sonoma County. These appellations are characterized by foggy mornings and cool breezes that keep the fruit at an optimum temperature: perfect conditions for growing premium Chardonnay grapes. Serve With: Chicken Pot Pie =============== 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts Preheat oven to 425F. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Clues Your Menu Was Hacked by Cats ================================================ 9. The Kids’ Menu now features "Hot Real Dogs", and it’s all-you-can-eat. 8. Your house dressing has turned into mouse dressing. 7. Under seafood entrees, your catch of the day is now Rover sole. 6. The only side dish choice is creamed liver. 5. The dessert offerings? Chocolate mouse, salmon sherbet and creme beef brulee. 4. Your customers keep sending back their glasses of Champagne over mice. 3. You are the only Dairy Queen in town offering Tuna Buster Parfaits, Tuna Splits and Tuna Blizzards. 2. "We carry over 20 fine domestic and imported beeKATZ RU13! D065 DR001!" ... and the #1 Clue Your Menu Was Hacked by Cats ... 1. "While you wait, enjoy a complimentary egg nog in front of our burning Yule dog." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Red Lobster's Coconut Shrimp ============================ 2 cups plain bread crumbs 1 1/2 cup corn starch - divided 2 cups sweetened coconut flakes 1 1/2 cup pina colada drink mix, divided 2 tablespoons powdered sugar 1/3 cup Captain Morgan Spiced Rum 1 Lb. large uncooked shrimp - peeled, deveined, butterflied vegetable oil for deep frying 1/3 cup sour cream 1/3 cup canned crushed pineapple, drained Combine bread crumbs, 1/2 cup cornstarch, and coconut flakes in a bowl and set aside. Combine 1 cup pina colada drink mix, powdered sugar, and rum in another bowl and set aside. Place 1 cup corn starch in a separate bowl. Coat shrimp in cornstarch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture. Carefully drop each coated shrimp into 375 degree oil. Fry until golden brown, remove from fryer, and drain. Combine 1/2 cup pina colada drink mix, sour cream, and pineapple. Dip fried shrimp in sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Stew with Parsley Dumplings =================================== 1 teaspoon vegetable or olive oil 2 cups chopped onion 1 cup sliced carrots 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups 2 cups sliced mushrooms 1 cup frozen peas 1/2 teaspoon salt, divided 8 cups reduced-sodium chicken broth 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon pepper 1/2 cup buttermilk 1 tablespoon olive oil In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Vegetable Meat Loaf =========================== 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 1 yellow onion, finely diced Salt and freshly ground black pepper 5 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes 2 large eggs, lightly beaten 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves 1/2 pound ground pork 1/2 pound ground veal 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs 1/2 cup freshly grated Romano 1 1/2 cups ketchup, divided 1 cup plus 2 tablespoons balsamic vinegar Preheat oven to 425F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Drunken Garlic Crock Pot Roast ============================== 2 1/2 lbs. boneless beef chuck roast, trimmed of fat 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 2 medium onions, thinly sliced 24 garlic cloves, minced 2 beef bouillon cubes 1/2 cup hot water 8 ounces lager beer 3 tablespoons brown sugar 1 tablespoon Dijon mustard 1 tablespoon cider vinegar cornstarch (dissolved in water, for gravy) In a large skillet, heat 1 tablespoons of the oil and brown roast on both sides, seasoning with salt and pepper; remove to a platter and keep warm. Add the remaining tbsp of oil to the pan and add the onions, cook until they just start to wilt then add the garlic. Cook until the onions are tender, a few minutes more. Add the bouillon cubes to the hot water and stir to dissolve; add that to the skillet along with the beer, brown sugar, mustard, and vinegar; stir to mix well. Pour mixture into the bottom of the crock pot. Place roast on top of liquid, cutting into pieces if it doesn't lay flat. Set the crock pot on low and cook for 7-8 hours. Remove meat from crock pot and pour liquid into a pan on the stove; heat to a boil, and mix a slurry out of the cornstarch and water; thicken pan liquid with slurry to make a gravy. Serve gravy over meat or with potatoes or noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Herb and Cheese Oven Fries ========================== 3 all purpose potatoes, such as russet, cut into thin wedges 2-3 tablespoons extra-virgin olive oil, just enough to coat 1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley Salt and pepper 1/2 cup grated Parmigiano-Reggiano Preheat oven to 500F. Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Yellow Pea Soup =============== 2 cups dried whole yellow peas or yellow split peas, picked over 8 leeks (white parts only), chopped coarse, washed, and drained 12 cups water 1 smoked ham hock 2 thyme sprigs or 1/2 teaspoon dried thyme 1/2 pound celery root 4 carrots, quartered lengthwise and sliced thin In a large bowl soak peas overnight in enough cold water to cover by 2 inches and drain. In a 7 1/2-quart heavy kettle combine leeks, water, peas, ham hock, and thyme and simmer mixture, uncovered, until peas are very tender, about 30 minutes. In a blender puree 4 cups soup in batches and return to kettle. Peel celery root and cut into 1/4-inch dice. Add celery root to soup and simmer, stirring occasionally, 20 minutes. Add carrots and simmer, stirring occasionally, until tender, about 15 minutes. Remove meat from ham hock and discard skin and bones. Chop meat coarse and stir into soup with salt and pepper to taste. Soup may be made 3 days in advance. Cool soup uncovered and keep covered and chilled. Thin soup with water if too thick. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Braised Cabbage and Carrots =========================== 1 large head (about 3 pounds) green cabbage 4 slices extra-thick bacon, cut into 1-inch squares 1 cup water 1 teaspoon cayenne 1 teaspoon celery seed 1/2 tablespoon lemon pepper 1 tablespoon garlic powder 1 (10-ounce) bag baby carrots Salt and freshly ground black pepper Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain. In a large pot over medium heat, cook bacon halfway through. It will release its fat and be lightly browned, but still moist. Add the cabbage, water, cayenne, celery seed, lemon pepper, and garlic powder. Cover and reduce to a simmer and steam 2 hours, stirring every 15 minutes. Drain water from pot and add carrots. Cover and simmer another 15 minutes, until carrots are tender. Add salt and pepper, to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Brownies ================== 1 pound unsalted butter 1 pound plus 2 cups semisweet chocolate chips, divided 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee powder 2 tablespoons real vanilla extract 2 1/4 cups sugar 1 1/4 cups flour, divided 1 tablespoon baking powder 1 teaspoon kosher salt 3 cups diced walnut pieces Preheat oven to 350F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Longhorn Cattle Sheep, goats, and hogs were a familiar part of the Spanish diet from Europe as were beef cows, but the "Texas Longhorn" was something new altogether for them. They were described as strange creatures with huge horns and "covered with frizzled hair that resembles wool". Strange maybe but "delicious roasted" according to the early settlers. Camels were introduced into the southwest in the 1800’s with only moderate success and not often eaten! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=