* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 11 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: The Amazing Stir Fry > Wine Appreciation: Evil Cabernet Sauvignon 2006 > Food Funnies: Obscure Secrets About Famous Chefs S E L E C T E D R E C I P E S : * Olive Garden's Penne Senese http://www.e-cookbooks.net/recipes4/03211.htm * Steak with Mustard and Green Peppercorns http://www.e-cookbooks.net/recipes4/03212.htm * Cheddar Baked Chicken http://www.e-cookbooks.net/recipes4/03213.htm * Seared Salmon with Baby Spinach http://www.e-cookbooks.net/recipes4/03214.htm * Gorgonzola Polenta http://www.e-cookbooks.net/recipes4/03215.htm * Eggplant Casserole http://www.e-cookbooks.net/recipes4/03216.htm * Deviled Eggs http://www.e-cookbooks.net/recipes4/03217.htm * Apple Cake http://www.e-cookbooks.net/recipes4/03218.htm > Healthy Eating: Low Carb: Cabbage Lasagna http://www.e-cookbooks.net/recipes/317lc.htm Diabetic: Penne Casserole http://www.e-cookbooks.net/recipes/317diab.htm Low Fat: Deep Dish Fruit Pie http://www.e-cookbooks.net/recipes/317lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * If a recipe calls for 1 cup sour cream, you may substitute 1 cup cottage cheese blended until smooth with 1 tablespoon lemon juice and 1/3 cup buttermilk. * When using fresh herbs such as dill, chives, parsley, etc., hold them together in small bunches and snip with kitchen scissors. It is a lot faster this way, and you'll find the herbs will be light and fluffy, not bruised and wet as they often get when chopped. * When going on a picnic, keep sandwiches from becoming soggy by packing lettuce and condiments in separate containers. Add them to sandwiches just before serving. * Thaw fish in milk for fresher flavor. * You can correct greasy gravy by adding a little baking soda to it. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Early bananas contained many seeds and very little edible pulp. As a result of cultivation, they have become one of the most widely consumed foods in the world. Where did bananas originate? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "England has three sauces and three hundred and sixty religions, whereas France has three religions and three hundred and sixty sauces." - Talleyrand =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 23 - National Chip and Dip Day March 24 - National Chocolate Covered Raisins Day March 25 - National Lobster Newburg Day March 26 - National Nougat Day March 27 - National Spanish Paella Day March 28 - National Black Forest Day March 29 - National Lemon Chiffon Cake Day March 30 - National Hot Dog Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Make Your Favorite Restaurant and Grocery Foods At Home! ======================================================== > World Famous Recipes! > Make Them Fresh! Save Money! > Over 400 Recipes For Brand Name Foods!! http://www.e-cookbooks.net/cookbooks/insiders.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= The Amazing Stir Fry by John Havel Stir frying is one of the quickest and healthiest way to prepare a meal and is easily adapted to most cooking styles. There are many advantages to eating stir-fried foods. First, oil is kept to a minimum. Secondly, the food is cooked on high heat thus preserving its natural flavor and texture. Stir fries are also great fun to make. The sizzling and the energetic jostling of food within the large surface area of your wok makes for an evening of frolic in the kitchen! And then of course, it's just plain easy cooking which is what this is all about. The process is simple. Keep your ingredients chopped and ready and handy. Prepare sauces in advance. Start with sauteeing garlic and/or ginger in hot oil. Add your choice of meat, cook until almost done, and remove to the side. Add your veggies that take the longest to cook and work your way down to those that don't. Add some sherry and then a sauce that thickens at the last minute and you're ready to serve. One of the things I like best about stir frying is that you can pair pretty much any meat with almost any vegetable. Think of the possibilities! Beef, pork, chicken, lamb, or seafood with broccoli, green beans, onions, snow peas, bean sprouts ... the choices are limited only by your imagination. The main rule to remember is that in order for the food to cook evenly, quickly and aesthetically, the pieces must all be as close in shape and size as possible. You can't have a good stir fry without using high heat. This is why a wok is used. The shape produces a small, hot area at the bottom which allows some of the food to be seared by intense heat while using relatively little fuel. Curved sides allow a person to cook without having to "chase the food around the pan" since bite-sized or finely chopped stir fry ingredients usually tumble back to the center of the wok when agitated. This isn’t all you need to know about stir frying by a long shot, but it's a good start. The sort of stir fry you will make out of using this method is one that has a sauce that is highly flavored from multiple reductions and a single deglazing. The sauce will not be plentiful, but will instead glaze the food ingredients and cling tightly to them. The intense flavor more than makes up for a lack of sauce. This is the way a lot of Chinese homestyle cooking is done, with very little, but very flavorful sauces. Beef with Broccoli ================== 3/4 pound flank steak Marinade: 1 tablespoon dry sherry 2 tablespoons water 2 tablespoons soy sauce 3 tablespoons cornstarch Other: 4 tablespoons oil for stir frying, or as needed 3/4 pound fresh broccoli 1 clove garlic, minced 2 tablespoons dry sherry Sauce: 1/2 cup chicken stock 2 tablespoons soy sauce 1 tablespoon cornstarch Cut the beef across the grain into thin slices. Add the marinade ingredients and marinate for about 15 minutes. While the beef is marinating, prepare the other ingredients. Cut the broccoli flowerets into small pieces and cut the stalk diagonally into thin slices. In a bowl, mix together the sauce ingredients. Heat the wok. Add 2 tablespoons oil to the heated wok. When the oil is hot, add the minced garlic and stir fry until golden brown. Add the beef in one layer to the bottom of the wok. Don't touch it for about 45 seconds. Then, stir fry until it changes color and is nearly cooked through. Remove and set aside. Add 2 tablespoons oil to the wok. When the oil is hot, add the broccoli. Stir fry for about 3 minutes. Add 2 tablespoons sherry and cover the wok quickly. Cook, covered, for about 2 minutes. Add beef back to the wok to briefly reheat. Add sauce mixture and stir until thickened. Serve immediately with hot white rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Evil Cabernet Sauvignon 2006 Price: $10 The 2006 Evil Cabernet Sauvignon saw 25% of the wine aged in French oak. It reveals a fragrant bouquet of cedar and black currants. Fruit-driven, full-bodied, with tons of flavor, this Cabernet is an exceptional value. It will provide pleasure over the next 6-8 years. Serve With: Smothered Filet Mignon ====================== 4 (6 ounce) filet mignon steaks seasoned salt to taste cracked black pepper to taste 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 2 teaspoons dried rosemary 1 tablespoon butter 2 cups onion slices 1 teaspoon white sugar 4 ounces blue cheese, crumbled Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside. Preheat grill for high heat on one side, and medium heat on the other side. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: Obscure Secrets About Famous Chefs ================================================ 7. Julia Child: Was evicted from her co-op apartment in 1965 for butchering cattle in the foyer. 6, Bobby Flay: Holds the US speed record for skinning chickens. And cattle. 5. Paul Prudhomme: Has stopped aging because of relativistic effects of his personal gravitational field. 4. Jamie Deen: Was killed in his Porsche 550 Spyder at age 24, but came back from the dead to find success on the Food Network. 3. Rachael Ray: The frosting does not match the filling, if you know what I mean. 2. James Beard: Had a rare disorder that could only be relieved by the daily application of fresh basil to his armpits. ... and the #1 Obscure Secret About Famous Chefs ... 1. The Naked Chef: Still associates sizzling sound with excruciating pain. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Olive Garden's Penne Senese =========================== 1 lb. penne pasta, cooked according to package directions 2 tablespoons butter 1/2 cup extra virgin olive oil 1/2 cup yellow onions, chopped 3 cloves garlic, chopped 1/2 lb. mushroom, sliced 6 Italian sausage links, casing removed 1/4 cup plus 2 tablespoons white wine 2 tablespoons all-purpose flour 1 quart heavy cream 1/4 lb. prosciutto ham, chopped 1 tablespoon fresh sage (or 1 tsp dry) 1 tablespoon fresh parsley (or 1 tsp dry) 1/2 lb. grated Parmesan cheese Salt to taste Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage. Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency. Add cooked, drained pasta to pan with sauce. Toss well. Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak with Mustard and Green Peppercorns ======================================== 2 (6 oz.) beef tenderloin steaks (each about 1 inch thick) 1 tablespoon butter 3 tablespoons chopped shallots 1 teaspoon drained green peppercorns in brine, chopped 2/3 cup canned low-salt chicken broth 2 tablespoons whole grain Dijon mustard 2 tablespoons whipping cream 1 1/2 tablespoons brandy Sprinkle steaks with salt and pepper. Melt butter in heavy medium skillet over medium heat. Add steaks and saute until brown and cooked to desired doneness, about 6 minutes per side for medium-rare. Using tongs, transfer steaks to plate; tent with foil to keep warm. Add shallots and peppercorns to skillet. Saute until shallots soften, about 2 minutes. Add broth, mustard and cream, then brandy; boil until sauce thickens enough to coat spoon, about 7 minutes. Season with salt and pepper. Cut steaks crosswise into scant 1/2-inch-thick slices. Overlap slices on 2 plates; spoon sauce alongside and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cheddar Baked Chicken ===================== 1/4 cup butter, melted 1/2 cup all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 egg 1 tablespoon milk 1 cup shredded Cheddar cheese 1/2 cup Italian seasoned bread crumbs 1 cup crispy rice cereal 3 skinless, boneless chicken breast halves, cut in half 2 tablespoons butter, melted Preheat oven to 350F. Coat a medium baking dish with 1/4 cup melted butter. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken. Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Seared Salmon with Baby Spinach =============================== 2 (7 oz.) skinless salmon fillets 2 tablespoons butter 3 large shallots, sliced 1 1/2 tablespoons chopped fresh tarragon 3 ounces baby spinach leaves 1/3 cup dry white wine 1/4 cup whipping cream Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; saute until just opaque in center, about 4 minutes per side. Transfer to plate. Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; saute 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates. Melt remaining 1/2 tablespoon butter in same skillet over medium- high heat. Add remaining shallots and tarragon; saute 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Gorgonzola Polenta ================== 5 cups (or more) low-salt chicken broth 1 3/4 cups polenta (coarse cornmeal) 3/4 cup crumbled Gorgonzola cheese (about 4 oz.) 1/3 cup whipping cream Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Eggplant Casserole ================== 4 tablespoons olive oil 1 pound eggplant, cut into 1/2-inch dice 1 red pepper, cut into 1/2-inch dice 4 ribs celery, cut into 1/2-inch dice 1 onion, chopped into 1/2-inch dice 1/2 cup chopped fresh basil leaves 1 cup grated Parmesan 1/2 cup heavy cream 1 cup Italian seasoned bread crumbs Salt and pepper Preheat oven to 375F. In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine. Place skillet in the oven and cook until heated through, about 20 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Deviled Eggs ============ 12 hard boiled eggs 3 tablespoons dijon mustard 2 scallions, finely chopped 6 tablespoons mayonnaise 2 teaspoons parsley, finely chopped 2 teaspoons lemon juice 1 1/2 teaspoons curry powder 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/2 teaspoon pepper Paprika Cut eggs in half lengthwise and take out yolks and reserve in bowl. Mash yolks and mix in all ingredients except Paprika. Spoon mixture into eggs and sprinkle with Paprika. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Cake ========== 3 cups flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 large eggs, beaten 1 cup vegetable oil 2 teaspoons vanilla 3 cups finely chopped apples 1/2 cup apple juice 1 cup chopped walnuts 1 cup packed brown sugar 1/4 cup butter 1/3 cup whipping cream In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Fold in egg mixture to dry ingredients. Combine just until moistened. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350F for 45-50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir until bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake after it has cooled for about 5 minutes. Allow sauce to seep into the cake. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Southeast Asia Horticulturists have traced the origin of the banana back to the Indo-Malaysian jungles of Southeast Asia. Bananas were carried west by travelers and traders. Early travelers carried banana roots with them as they migrated into the Middle East and Africa. In 1482, bananas were discovered by Portuguese explorers in West Africa, who shared their discovery with the Spanish. According to Spanish history, Friar Tomas de Berlanga was responsible for bringing the first bananas to the Western Hemisphere when he sailed to the West Indies in 1516. From there they were carried into South and Central America, and then into North America. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=