* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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: Sticks 2004 Chardonnay > 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 * Slow Cooker Chicken Parisienne http://www.e-cookbooks.net/recipes/02242.htm * Sausage and Cornbread Pie http://www.e-cookbooks.net/recipes/02243.htm * Mahogany Beef Stew http://www.e-cookbooks.net/recipes/02244.htm * French Onion Soup http://www.e-cookbooks.net/recipes/02245.htm * Cajun Style Oven Fries http://www.e-cookbooks.net/recipes/02246.htm * Fruit Pizza http://www.e-cookbooks.net/recipes/02247.htm * Pickled Beets and Eggs http://www.e-cookbooks.net/recipes/02248.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 ===================== * No "curly" bacon for breakfast when you dip it into cold water before frying. * When working with dough, don't flour your hands; coat them with olive oil to prevent sticking. * Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking. * Never heat pesto sauce; the basil will turn black and taste bitter. * Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Up until the late 16th century what vegetable did the French think caused leprosy? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "No man in the world has more courage than the man who can stop after eating one peanut." - Channing Pollock, American playwright and critic =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 25 - National Chocolate Covered Peanuts Day February 26 - National Pistachio Day February 27 - National Kahlua Day February 28 - National Chocolate Souffle Day March 1 - National Peanut Butter Lover's Day March 2 - National Banana Cream Pie Day March 3 - National Mulled Wine Day March 4 - National Pound Cake 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 ========================== Sticks 2004 Chardonnay Price: $14 The color is a brilliant light straw with vibrant green hues. The bouquet possesses nectarine, peach and savory oak characters. The palate is clean and dry with tropical fruit flavors and a crisp zesty finish. Serve With: Turkey Chili with White Beans ============================= 1 tablespoon vegetable oil 2 medium onions, chopped 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 pounds lean ground turkey 1/4 cup chili powder 2 bay leaves 1 tablespoon unsweetened cocoa powder 1 1/2 teaspoons salt 1/4 teaspoon ground cinnamon 1 (28-ounce) can whole tomatoes 3 cups beef stock or canned beef broth 1 (8-ounce) can tomato sauce 3 (15-ounce) cans small white beans, rinsed, drained Chopped red onion Chopped fresh cilantro Plain low-fat yogurt or light sour cream Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. Ladle chili into bowls. Pass red onion, cilantro and yogurt separately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-= Slow Cooker Chicken Parisienne ============================== 6 skinless, boneless chicken breast halves salt and pepper to taste paprika to taste 1/2 cup dry white wine 1 (10.75 ounce) can condensed cream of mushroom soup 1 (4.5 ounce) can sliced mushrooms, drained 1 cup sour cream 1/4 cup all-purpose flour Sprinkle chicken breasts lightly with salt, pepper and paprika to taste. Place in slow cooker. In a small bowl combine the wine, soup and mushrooms. Mix well. In a separate small bowl combine the sour cream and flour and mix together; add sour cream mixture to soup mixture and blend together, then pour over chicken in slow cooker. Sprinkle with additional paprika, if desired. Cover and cook on Low setting for 6 to 8 hours. Serve over cooked noodles or cooked rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sausage and Cornbread Pie ========================= 1 pound bulk pork sausage 1 clove garlic, crushed 1 (4 oz.) can chopped green chiles (undrained) 1 cup yellow cornmeal 2 teaspoons baking powder 2 teaspoons sugar 2/3 cup milk 1 cup chopped onion 1 (28 oz.) can tomatoes, undrained 1 cup frozen whole kernel corn 1 teaspoon chili powder 2/3 cup all purpose flour 1/2 teaspoon salt 1 egg, beaten 1/4 cup vegetable oil Cook sausage, onion, and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 minutes. Spoon mixture into a lightly greased 8-inch square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a medium bowl, mixing well. Combine egg, milk, and oil in a small bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375F oven for 40 minutes or until golden brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mahogany Beef Stew ================== 4 tablespoons olive oil 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces 3 1/2 cups chopped onions 2 cups Cabernet Sauvignon 1 14.5-ounce can diced tomatoes with Italian herbs, undrained 1/2 cup hoisin sauce 2 bay leaves 1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths 1 tablespoon cornstarch mixed with 1 tablespoon water 2 tablespoons chopped fresh parsley Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; saute until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. Transfer stew to large bowl. Sprinkle with parsley; serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= French Onion Soup ================= 6 tablespoons butter 1 tablespoon olive oil 3 lbs. medium yellow onions, peeled and thinly sliced 1 teaspoon sugar Salt 1 tablespoon flour 8 cups beef stock 2 cups dry white wine Freshly ground black pepper 1 baguette 1 lb. gruyere, shredded Melt 3 tbsp. of the butter and the oil in a large heavy pot over medium-low heat. Add onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes. Increase heat to medium-high, uncover, and add the sugar and season to taste with salt. Saute, stirring often until onions are very soft and a deep golden brown. Reduce heat to medium, sprinkle in flour and cook, stirring constantly, for 2-3 minutes. Add about 2 cups of stock and stir to blend, then add remaining 6 cups of stock and the wine. Season to taste with salt and pepper and simmer for about 30 minutes. Adjust seasoning to taste. Preheat oven to 425F. Meanwhile, slice the bread into at least 8 thick slices. Butter both sides of the bread with the remaining 3 tbsp. of butter, then toast until golden brown on both sides in the oven. Place a slice of toast in each of 8 ovenproof bowls, then fill bowls with the onion soup. Spread a thick layer of cheese on top of soup. Set bowls in 2 baking pans, place in the oven and bake until cheese has browned. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cajun Style Oven Fries ====================== 4 medium potatoes 1/4 teaspoon oregano 1/4 teaspoon thyme 1 teaspoon paprika 1/8 teaspoon cayenne (or to taste) 1/8 teaspoon black pepper 1/4 teaspoon sugar 1/4 teaspoon cumin 1/2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon Tabasco sauce 1 tablespoon vegetable oil non-stick spray Preheat oven to 400F. In a small bowl, combine oregano, thyme, paprika, cayenne, black pepper, sugar, cumin, salt, garlic powder, onion powder, Tabasco sauce, and oil; mix well into a paste. Line a large baking sheet with aluminum foil; grease with non-stick spray. Peel potatoes and slice into french fry shapes. Place fries in a plastic bag with paste and work paste onto fries. Place fries on lined baking sheet, trying not to let edges touch. Bake in preheated oven for approximately 30-35 minutes (your time may vary with the size fry you cut); turn once during cooking to brown underside. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fruit Pizza =========== 1/4 lb. margarine (1 stick) 3/4 cup sugar 1 egg 1/2 teaspoon vanilla 1 teaspoon baking powder 1 1/2 cups flour 1/2 teaspoon salt 1/2 cup sugar Dash of salt 1 tablespoon cornstarch 1/2 cup orange juice 2 tablespoons lemon juice 1/4 cup water 8 oz. Cool Whip 8 oz. cream cheese Sliced peaches Sliced bananas Sliced pineapple Halved strawberries Maraschino cherry CRUST: Mix margarine, 3/4 cup sugar, egg and vanilla, cream together. Sift 1 teas. baking powder, flour, and salt. Mix all together. Refrigerate 1 hour, then spread on 12 inch pizza pan. Bake at 350F for 15 minutes or until lightly browned. Cool. GLAZE: Mix 1/2 cup sugar, dash salt, and 1 Tbls. cornstarch, orange juice, lemon juice, and water; cook until it thickens, then cool. CHEESE FILLING: Mix cool whip and cream cheese, spread on crust. FRUIT: Arrange fruit in concentric circles on cheese with cherry in center, drizzle glaze over fruit. Refrigerate. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pickled Beets and Eggs ====================== 1 (16-ounce) can sliced beets, drained, liquid reserved 1/2 cup sugar 1/2 cup cider vinegar 6 whole black peppercorns 6 whole allspice berries 6 hard-boiled eggs, shelled 1 small onion, sliced Combine reserved beet liquid, sugar, vinegar, peppercorns and allspice in medium nonaluminum saucepan. Bring to boil over medium heat, stirring until sugar dissolves; remove from heat. Add eggs and onion and turn to coat completely. Add beets. Cover pan and refrigerate until eggs are deep pink color, turning occasionally, about 8 hours. (Can be prepared 2 days ahead.) Drain juices. Cut eggs lengthwise in half. Arrange beets and onion on plate. Top with eggs and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Potatoes The Spaniards brought potatoes back from exploratory voyages in the 1500s and it is said that potatoes washed ashore in Ireland from wrecked ships (some say the Spanish Armada). The lowly potato was a gift from God for the Irish as their land was so poor but the potato flourished and could even be harvested with bare hands. It took a man by the name of Antoine-Augustin Parmentier to convince the French that they had been missing a wonderful vegetable for far too long. Antoine had been a prisoner of the Prussians during the Seven Years War and had eaten them with no ill effects. In fact it was his favorite vegetable. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=