* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 9 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: When There's Only Snow on the Grill > Wine Appreciation: Annie's Lane Shiraz 2004 > Food Funnies: Signs You're At A Bad Applebee's S E L E C T E D R E C I P E S : * Taco Bell Chalupa Supreme http://www.e-cookbooks.net/recipes3/ir399.html * Creamy Cajun Chicken Pasta http://www.e-cookbooks.net/recipes4/03072.htm * Bootlegger's Beef http://www.e-cookbooks.net/recipes4/03073.htm * Pork Cassoulet http://www.e-cookbooks.net/recipes4/03074.htm * Barley and Lamb Stew http://www.e-cookbooks.net/recipes4/03075.htm * Herbes de Provence Potato Gratin http://www.e-cookbooks.net/recipes4/03076.htm * Caramelized Leek Soup http://www.e-cookbooks.net/recipes4/03077.htm * Strawberry Streusel Muffins http://www.e-cookbooks.net/recipes4/03078.htm > Healthy Eating: Low Carb: Cheddar Pancakes http://www.e-cookbooks.net/recipes/lc8.htm Diabetic: Peanut Butter-Coconut-Raisin Granola Bars http://www.e-cookbooks.net/recipes/diab8.htm Low Fat: Low Fat Taco Casserole http://www.e-cookbooks.net/recipes/lowfat4.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Seafood Handling Tips: * Thaw frozen seafood in the refrigerator, under cold running water or in the microwave oven following the manufacturer's guidelines. Never thaw seafood on the counter at room temperature. * Always wash hands thoroughly with hot soapy water before and after handling raw seafood or other raw protein foods. * Before cooking, rinse seafood under cold water to remove surface bacteria. * Always marinate shellfish in the refrigerator, never at room temperature. Discard the marinade after use. * Make sure that juices from raw seafood don't drip onto cooked foods; this leads to cross-contamination. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Befitting an ancient fruit, the pomegranate's name comes from the Latin 'pomum granatus'. What does 'pomum granatus' mean? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it will also make better soup." - H.L. Mencken =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 9 - National Crabmeat Day March 10 - National Blueberry Popover Day March 11 - National Oatmeal-Nut Waffle Day March 12 - National Baked Scallops Day March 13 - National Coconut Torte Day March 14 - National Potato Chip Day March 15 - National Pears Helene Day March 16 - National Artichoke Hearts Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= When There's Only Snow on the Grill By MARK BITTMAN Ribs are so closely associated with grilling that we can forget that the best ones are cooked very slowly. Once cooked, they may be crisped up on a grill, but the part of the procedure that makes them tender is indirect heat, the mark of true barbecue. This may mean a smoky pit, or it may mean cooking on the side of a wood-fired grill, but in a home kitchen in winter it means cooking in a common and unhip appliance: the oven. For steady, slow heat, there is no better source. Long spareribs or baby back ribs become perfectly tender and delicious in an ordinary oven with nothing more than a simple spice rub and no more attention than the occasionally draining of fat. At that point they can be finished in a hot oven, under a broiler or, of course, on a grill. If you take the time to cut the racks into separate ribs, you will get more of the spice mixture on each one and they will cook more quickly (the presentation definitely suffers, however). If you must use barbecue sauce, to which I am personally opposed, apply it near the very end of cooking to avoid burning the sugars in the sauce. Those who really want to attempt to replicate genuine barbecue can set up a pan of moist wood chips in the oven to get some smoke going, but I do not find this at all necessary. The ribs themselves have plenty of flavor, and the spice rub is the perfect accompaniment. Besides, fussing defeats the point, which is to have really great ribs while it's still freezing out. Winter Ribs =========== 1/2 tablespoon salt 2 tablespoons sugar 1 tablespoon ground cumin 1 tablespoon freshly ground black pepper 1 tablespoon paprika About 4 pounds spareribs 1. Preheat oven to 275F. Mix seasonings together and rub ribs all over with this mixture. Put them in a roasting pan in one layer. Bake, pouring off accumulated fat every 30 minutes or so, for 2 hours or longer, or until ribs are cooked through and very tender. (If you are in a hurry, cover roasting pan with aluminum foil, which will shorten the cooking time by about a third.) 2. When you are ready to eat, roast ribs at 500F for about 10 minutes (or grill them or run them under a broiler), until nicely browned; watch carefully for burning. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FREE E-COOKBOOKS! ================= Get 14 Sample E-Cookbooks Absolutely FREE! http://www.e-cookbooks.net/library/free.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Annie's Lane Shiraz 2004 Price: $14 The 2004 Annie's Lane Shiraz is dark, plummy red in color. Aromas of spice, pepper and dark berry fruit characterise the lifted nose. The palate has subtle integrated oak and silky tannins, creating a luscious mouthfeel to support the spicy cherry and blackberry fruit flavors. Serve With: Pot Roast with Vegetables ========================= 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 can crushed tomatoes 1 cup water 2 yellow onion, halved 2 garlic cloves, chopped 1 bunch baby carrots 2 celery stalks, sliced 1 cup button mushrooms, stems removed and sliced in half 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Signs You're At A Bad Applebee's ============================================== 9. Waitress asks, "Would you like to hear about our selection of half-finished meals?". 8. "Lo-cal Salad" consists of shredded straws and napkins. 7. Walls are covered in whimsically framed health code violations. 6. It's a dollar extra if you want your milk shake boneless. 5. Coffee isn't bottomless, but the busboy is. 4. Take-out delivery involves your address and a giant slingshot. 3. All you hear from the kitchen is, "Here kitty, kitty, kitty". 2. Only dessert option is a packet of Sweet 'N Low. ... and the #1 Sign You're At A Bad Applebee's ... 1. The chef just washed his hands ... in your french onion soup. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Taco Bell Chalupa Supreme ========================= 1 pound ground beef 1/4 cup flour 1 tablespoon chili powder 1 teaspoon paprika 1 teaspoon salt 1 tablespoon dried minced onion 1/2 cup water Flat bread (pita will work) Oil for deep-frying Sour Cream Shredded lettuce Shredded Cheddar/Jack cheese Diced Tomatoes Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep-fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Creamy Cajun Chicken Pasta ========================== 2 boneless skinless chicken breasts, cut into thin strips 4 ounces linguine, cooked al dente 2 teaspoons cajun seasoning 2 tablespoons butter 1 thinly sliced green onion 1-2 cups heavy whipping cream 2 tablespoons chopped sun-dried tomatoes 1/4 teaspoon salt 1/4 teaspoon dried basil 1/8 teaspoon ground black pepper 1/8 teaspoon garlic powder 1/4 cup grated parmesan cheese Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through. Pour over hot linguine and toss with Parmesan cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bootlegger's Beef ================= 1 2-pound butt-end beef tenderloin roast, well trimmed 2 tablespoons vegetable oil 1 cup chopped onions 1 cup chopped carrots 1/4 teaspoon dried thyme 1 cup beef broth 1/3 cup whisky 1 tablespoon all purpose flour 1 tablespoon butter, room temperature 1/3 cup whipping cream 2 teaspoons coarsely crushed black peppercorns Preheat oven to 400F. Pat beef tenderloin dry with paper towels. Sprinkle with salt and pepper. Heat vegetable oil in heavy large ovenproof skillet over medium heat. Add beef to skillet and cook until brown on all sides, about 8 minutes. Add chopped onions, carrots and thyme to skillet. Transfer skillet to oven and roast beef until meat thermometer inserted into thickest part registers 120F for rare, stirring vegetables occasionally, about 30 minutes. Transfer beef to platter. Tent with foil to keep warm. Place skillet with vegetables over medium-high heat. Add beef broth and whisky and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 2/3 cup, stirring occasionally, about 7 minutes. Strain sauce and return to skillet. Mix flour and butter in small bowl until smooth paste forms. Add to sauce in skillet and whisk until well blended. Add whipping cream, crushed black peppercorns and any accumulated juices from beef. Simmer over medium heat until sauce thickens, whisking constantly, about 3 minutes. Season sauce to taste with salt. Cut beef into thick slices and arrange on platter. Spoon sauce over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Cassoulet ============== 2 pounds country-style spareribs (or pork shoulder, cut into 1-inch-thick slices) 2 medium onions, peeled and chopped 2 garlic cloves, minced, plus 1 whole clove 2 whole sprigs fresh thyme, plus 2 tablespoons thyme leaves 1 pound bacon (slab is best), cut into 2-inch pieces 1 large stalk celery, chopped 1/2 medium carrot, peeled and chopped Kosher salt and freshly ground black pepper to taste 4 cups chicken broth 1 cup white wine 1 (14-ounce) can diced tomatoes, with their juice 2 bay leaves 2 (14-ounce) cans white beans, drained and rinsed 2 tablespoons olive oil 1 cup coarse bread crumbs 2 tablespoons chopped parsley Preheat oven to 375F. Place the spareribs in a heavy pot with half the onion, half the minced garlic, and the thyme sprigs. Cover with a lid or foil and bake for 1 1/2 hours. Remove the ribs; set aside. In the same pot, over medium heat, brown the bacon. Remove all but about 2 tablespoons of the fat and add the celery, carrot, salt, pepper, thyme leaves, and the remaining onion and garlic (minced and whole) and cook for 1 to 2 minutes. Add the broth, wine, tomatoes, bay leaves, and beans. Bring to a simmer, then add the cooked ribs. Meanwhile, in a small bowl, mix the olive oil, bread crumbs, and parsley. Sprinkle the bread-crumb mixture over the cassoulet and bake for 1 hour, uncovered, occasionally pressing the bread crumbs into the cassoulet to thicken it. Let cool and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Barley and Lamb Stew ==================== 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces 1/4 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon all-purpose flour 1 tablespoon olive oil, divided 3 medium carrots, cut into 1/4-inch rounds 1 cup barley grits 4 cups chicken broth 2 teaspoons freshly chopped oregano In a medium mixing bowl, toss the lamb with the salt, pepper and flour. Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Herbes de Provence Potato Gratin ================================ 3 pounds russet (Idaho) potatoes, peeled 1 tablespoon butter, softened 2 cups half-and-half 2 to 3 garlic cloves, smashed 1 tablespoon herbes de Provence Salt and freshly ground black pepper 2 cups grated Gruyere, packed Preheat the oven to 400F. Peel and wash the potatoes and slice them really thinly using a plastic mandoline. Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts). In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside. Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing. Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned. Let cool for 20 to 30 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Caramelized Leek Soup ===================== 2 pounds leeks (white and pale green parts only; about 2 bunches) 3 tablespoons unsalted butter 1 1/4 teaspoons sugar 1/4 cup vermouth 3 1/2 cups chicken broth finely sliced fresh chives for garnish Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold water wash leeks well and lift from water into a large sieve to drain. In a 6-quart heavy kettle cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes. Stir in sugar and cook, stirring occasionally, 10 minutes. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes. Deglaze kettle with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden. Add remaining 3 cups broth and bring soup just to a boil. Season soup with salt and pepper. Serve soup garnished with chives. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Strawberry Streusel Muffins =========================== 1 3/4 cups all-purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 1/2 cup milk 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon vanilla extract 1 cup fresh strawberries, chopped and tossed lightly in 2 tablespoons flour Streusel: 1/4 cup chopped toasted pecans 1/4 cup brown sugar, packed 1/4 cup all-purpose flour 2 tablespoons butter, melted Strawberry Butter: 1/2 cup butter, softened 1 cup confectioners' sugar 1/2 cup chopped fresh strawberries 1/4 cup finely chopped toasted pecans Preheat oven to 375F. Grease bottom and sides of an 18 cup muffin tin. Mix together ingredients for streusel and set aside. Mix together for the muffins the flour, sugar, and baking powder. Separately, mix together the milk, melted butter, beaten eggs and vanilla. Gently mix the wet ingredients into the flour mixture. Fold in lightly floured chopped strawberries. Pour mixture into prepared muffin tins and top with streusel mixture. Bake at 375F for 25-30 minutes until toothpick comes out clean. Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick). Finish cooling muffins on a wire rack. To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Seeded Apple The Romans also knew the pomegranate as 'malum punicum' and 'malum granatum', which translate to 'punic apple' and 'grained apple', describing the many seeds inside the fruit. Romans used 'punic' because the best pomegranates came to them from Carthage. The pomegranate has been around for millennia, and some scholars believe the fruit which Adam and Eve ate from the Tree of Knowledge was actually a pomegranate. The scientific name for the pomegranate is 'Punica granatum'. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=