* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 8 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: For Dessert, the Magic of Aspic > Wine Appreciation: Hanna Sauvignon Blanc 2006 > Food Funnies: Rejected Ideas for a Food Network Show S E L E C T E D R E C I P E S : * Ruby Tuesday's Buffalo Chicken Wontons http://www.e-cookbooks.net/recipes/03031.htm * Herb Crusted Pork Tenderloin http://www.e-cookbooks.net/recipes4/03012.htm * Chicken Fried Steak with Cream Gravy http://www.e-cookbooks.net/recipes4/03013.htm * Spicy Garlic Shrimp http://www.e-cookbooks.net/recipes4/03014.htm * Cincinnati Chili http://www.e-cookbooks.net/recipes4/03015.htm * Polish Borscht http://www.e-cookbooks.net/recipes4/03016.htm * Banana Crumb Muffins http://www.e-cookbooks.net/recipes4/03017.htm * Oreo Truffles http://www.e-cookbooks.net/recipes4/03018.htm > Healthy Eating: Low Carb: Philly Steak Casserole http://www.e-cookbooks.net/recipes/303lc.htm Diabetic: Fresh Peach Muffins http://www.e-cookbooks.net/recipes/303diab.htm Low Fat: French Silk Dessert http://www.e-cookbooks.net/recipes/303lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just one day! The inside of an egg may be bacteria free, while due its porous nature, the shell may hold a high bacteria count. * Remember that your food will continue cooking after you've removed it from the microwave. Approximately 20% of the cooking time takes place after the microwave has turned off. * In general, never cut a fruit or vegetable until it is ready to eat. Another general rule-of-thumb; never attempt to cause the ripening of a product while under refrigeration. Ripen first, then refrigerate. * To thaw frozen bread and rolls, place in a brown paper bag and put into a 325F oven for 5 minutes to thaw completely. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Outback Steakhouse's first "Bloomin' Onion" was served at its first location in what city? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Actually, the true gourmet, like the true artist, is one of the unhappiest creatures existent. His trouble comes from so seldom finding what he constantly seeks: perfection." - Ludwig Bemelmans =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 March 3 - National Mulled Wine Day March 4 - National Pound Cake Day March 5 - National Cheese Doodle Day March 6 - National Frozen Food Day March 7 - National Crown Roast of Pork Day March 8 - National Peanut Cluster Day March 9 - National Crabmeat Day March 10 - National Blueberry Popover Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= For Dessert, the Magic of Aspic By MARK BITTMAN Turning citrus into a dessert is not all that easy. Lemon tarts are fine, but they are tricky and time consuming. Fruit salad is delicious, but can hardly be considered special. In between are concoctions of gelatin and fruit like this one. It is old-fashioned - a precursor of Jell-O - yet has a sleek, modern feel. In this dessert, sweetened citrus is suspended in its own liquid, which is made firm with powdered gelatin. Gelatin is magic, a liberating powder that can be added to almost any liquid to do the thickening work of eggs without adding flavor, fat or work. Because of the acidity of citrus, it is not usually associated with creamy desserts, but next summer, you might make a similar dessert by starting with sweetened cooked berries or stone fruit, adding cream or yogurt and calling it a mousse. At the moment, however, it is prime time to take advantage of citrus; harvests from the Sun Belt are coming in. This dish, with honey and mint as flavoring, is lean, translucent, unusual and delicious. It is also visually appealing and can be made in a flash. The only important things to remember are that eliminating as much of the tough, stringy pith as possible will make the result that much more pleasant to eat; and that the best-tasting fruit will make the best-tasting dessert. Gelatin is made from the skin and bones of cattle (and is akin, it must be conceded, to glue) and is mostly protein. Vegetarians can make this dessert using an agar-based gelling agent. Gelatin is most commonly sold in small packages containing three envelopes. One envelope, which holds about a tablespoon, is sufficient here. If you want a really stiff dessert that can be easily unmolded and is guaranteed to hold its shape, use one-and-a-half envelopes. Citrus Aspic With Honey and Mint ================================ 1 grapefruit 2 medium navel oranges (or 1 large) 2 tangerines 2 temple or other juice oranges, squeezed 1 tablespoon honey, or to taste 2 tablespoons fresh mint, plus chopped leaves for garnish 1 envelope unflavored gelatin 1. Over a bowl, cut the grapefruit in half, and section it, reserving all juice. Cut sections into small pieces. Remove as much of the white membrane or pith as possible. Peel navel oranges and tangerines; then, over same bowl, trim away pith. Separate into sections, and cut into small pieces, reserving all juice. Strain fruit, and set aside. To reserved juice, add juice of temple oranges. 2. Toss fruit with honey and mint, and divide among 4 small bowls. Put juices in a small saucepan, and sprinkle gelatin over surface. Wait a couple of minutes, then warm mixture over low heat, stirring to dissolve gelatin. Cool slightly, then pour mixture over fruit. 3. Refrigerate for about an hour, or until liquid in bowls gels. Serve, garnished with additional mint. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Hanna Sauvignon Blanc 2006 Price: $13 This Sauvignon Blanc is made entirely from Hanna Winery's 50-acre Slusser Road Vineyard. The wine emphasizes fruit in the aromas and mid palate with a finish broadened by malolactic fermentation. It's fresh and quaffable with distinctive lime, grass and a murmur of basil. This wine has the Pacific cool of the Russian River Valley and a lovely pearlike flavor set in a generous texture. Serve With: Turkey Scallopini with Capers and Lemon ======================================= 1 1/2 lb (1/4-inch-thick) sliced raw turkey cutlets 1/2 cup all-purpose flour 4 tablespoons olive oil 2 garlic cloves, minced 1 cup chicken broth 1 to 1 1/2 tablespoons fresh lemon juice 2 tablespoons capers, rinsed 2 tablespoons chopped fresh flat-leaf parsley Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then saute turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and saute remaining turkey with another 1 1/2 tablespoons oil in same manner. Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Rejected Ideas for a Food Network Show ==================================================== 8. Wok Like a Man 7. Brains: The Other Other White Meat 6. The Iron Lady Chef: Conservative Fare From the Kitchen of Margaret Thatcher 5. The Galloping Cannibal 4. Using Up the Moldy Stuff 3. Great Chefs of Our Nation’s Hospitals. 2. The Frozen Fish Stick Hour ... and the #1 Rejected Idea for a Food Network Show ... 1. Queasine! =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ruby Tuesday's Buffalo Chicken Wontons ====================================== 12 wonton wrappers, cut into quarters 2 tablespoons vegetable oil, to brush on wontons 6 cups water, to boil chicken 1 lb. boneless skinless chicken breasts 6 tablespoons louisiana hot sauce 2 teaspoons liquid margarine 1/8 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt blue cheese dressing celery (to garnish) Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled. To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Herb Crusted Pork Tenderloin ============================ 1 (4-pound) boneless pork loin, with fat left on 1 tablespoon salt 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves 1 teaspoon dried basil or 2 teaspoons fresh basil leaves 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary Preheat oven to 475F. Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat. Roast the pork for 30 minutes, then reduce the heat to 425F and roast for an additional hour. Test for doneness using an instant- read thermometer. When the internal temperature reaches 155F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Fried Steak with Cream Gravy ==================================== For the Steak: oil or shortening 6-8 tenderized beef cutlets (round or cube steak) 3-4 cups seasoned flour 3 eggs 2 cups milk For the Gravy: 1/4 cup flour salt and pepper 4 cups milk 1-2 tablespoon drippings, included the cooked bits Heat about 1/4-1/2 inch of oil or shortening in a frying pan. Beat eggs then combine with milk. Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour. Place dredged cutlets into heated oil and fry until golden, about 10 minutes. Turn steak over and cook for another 5 minutes or so until both sides are golden. Remove to a plate lined with paper towels and allow to drain. Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can. Combine flour and seasonings with milk, then pour into the pan with drippings and bits. Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency. Taste and add more salt or pepper if necessary. Serve generously over each piece of chicken fried steak. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Garlic Shrimp =================== 12 shrimp (Jumbo sized, peeled, deveined, & tails intact) 2 tablespoons olive oil 2 garlic cloves, crushed 1/4 teaspoon red pepper flakes 1 teaspoon Montreal steak seasoning 1 teaspoon lemon zest 2 teaspoons lemon juice 1 tablespoon fresh chopped parsley Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp. Season with grill seasoning or salt & pepper. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cincinnati Chili ================ 1 quart water 2 pounds ground chuck, crumbled 2 medium onions, finely chopped 5-6 cloves garlic, crushed (use garlic press) or minced 1 can (15-ounce) tomato sauce 2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 10 peppercorns, ground 8 whole allspice, ground 8 whole cloves, ground 1 large bay leaf 2 teaspoons salt 2 teaspoons ground cinnamon 1-1/2 teaspoons cayenne pepper 1 teaspoon ground cumin 1/2 oz. unsweetened chocolate, grated Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2-1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Polish Borscht ============== 1 1/2 pounds pork spareribs 1 large onion, chopped 1 bay leaf 3 peppercorns 2 tablespoons white vinegar 5 medium beets 2 cups sour cream 2 cups milk 3 tablespoons flour Salt and pepper In a large pot combine the spare ribs, onion, bay leaf and peppercorns, vinegar and cover with water. Bring to a simmer and cook until the meat is tender, about 1 to 1 1/2 hours. In another pot, cover the scrubbed beets with water and bring to a boil. Simmer the beets for 45 To 1 hour or until the beets are tender. Drain and rinse the beets under cold water until they are cool. Peel and grate the beets. When the meat is tender, remove the bones and strip off the meat in bite size pieces. Return the meat to the broth and stir in the grated beets. Season the soup with salt and pepper. In a large bowl stir together the sour cream, milk and flour. Add two cups of the hot stock to the sour cream mixture and stir to combine. Pour this mixture through a strainer into the soup. Heat the soup over medium heat at a gentle simmer, but do not allow it to boil. Boiling will cause the sour cream to curdle. Serve immediately with boiled potatoes and pumpernickel or rye bread. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Banana Crumb Muffins ==================== 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Preheat oven to 375F. Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oreo Truffles ============= 1 lb. Oreo cookies (3 sleeves) 8 ounces cream cheese, room temperature 1 teaspoon vanilla extract 1 lb. milk chocolate 1/2 lb. white chocolate Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Allow to cool. Store in airtight container in refrigerator. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Tampa, Florida The first Outback Steakhouse was opened in March, 1988 in Tampa, Florida. Curiously, the Australian-themed restaurant served American food, not Australian fare. In fact, none of its three founders, Tim Gannon, Chris Sullivan and Bob Basham, had ever even been to Australia. This Tampa location, on Henderson Blvd., is still in operation today and the company maintains its worldwide headquarters in Tampa. The company has grown to become one of the largest casual steakhouse chains in the United States, with about 900 locations in 47 states and several other countries. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=