* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 10 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: "Clearing a Turnip Fog" > Wine Appreciation: Penley Estate 2004 Hyland Shiraz > Food Funnies: The Top 8 Signs It's Time for the Chef to Retire S E L E C T E D R E C I P E S : * Houston's Veggie Burgers http://www.e-cookbooks.net/recipes1/03171.htm * Pork Tenderloin with Mustard Sauce http://www.e-cookbooks.net/recipes1/03172.htm * Crockpot Burgundy Beef Roast http://www.e-cookbooks.net/recipes/04073.htm * Stuffed Spicy Chicken Breasts http://www.e-cookbooks.net/recipes/04074.htm * Roasted Brussel Sprouts http://www.e-cookbooks.net/recipes/04075.htm * Macaroni and Blue Cheese with Chives http://www.e-cookbooks.net/recipes/04076.htm * BLT Wraps http://www.e-cookbooks.net/recipes/04077.htm * Mom's Cheesecake http://www.e-cookbooks.net/recipes1/03178.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 ===================== Alcohol Substitutions In Cooking: When making substitutions for alcohols, it is important to keep the volume of liquid in the recipe the same as originally called for. Depending on the recipe, red grape juice, cranberry juice, apple juice or chicken broth often make a good substitution for wine. When using flavored liqueurs, extracts can be substituted if you make up the balance of the liquid with water. For example, if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2 teaspoon orange extract. Just be sure to get the same level of orange flavor. This may take some experimentation. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) This national snack food is made exclusively in Israel and tastes of peanut butter. What is it? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Place a substantial meal before a tired man and he will eat with effort and be little better for it at first. Give him a glass of wine or brandy, and immediately he feels better: you see him come to life again before you." - Jean-Anthelme Brillat-Savarin (1755-1826) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 March 31 - National Clams on the Half Shell Day April 1 - National Sourdough Bread Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= GET OVER 100 COOKBOOKS FOR ONLY $12.97!! ======================================== The E-Cookbooks Library is at it's lowest price it will ever be!! Hurry now before it's too late ... http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Clearing a Turnip Fog By MARK BITTMAN Turnips are among the first crops of the season, and the memory of a spring-chicken dinner long ago inspires me to pair the two. I have braised chicken and turnips together, and roasted chicken while glazing turnips separately. This year, in a never-ending quest for one-pot dishes, I decided to try to roast the chicken and the turnips at the same time. The challenge is that the vegetables exude so much water in the oven, creating a cloud of steam, that browning the chicken becomes tricky. Years ago, I figured out how to get both the thighs and the breast of a chicken to roast evenly. I preheat a pan in the oven so that, when the bird is placed in it, the thighs are seared by contact, which gives them a jump on the cooking process. But when I tried this with the turnips in the pan, I was left with, essentially, a steamed chicken. Since the technique also yielded very tender turnips, I decided I could hold them out of the oven for a while, let the chicken brown on its own a bit, and add them later. But I could not get the turnips to brown the way I wanted to. Another minor adjustment, which also fitted nicely with the rhythm of the cooking process, solved the puzzle. When the chicken was cooked, I removed it from the pan to rest for a few minutes, while returning the turnips to the oven at even higher heat. During those last five minutes or so of cooking, the turnips not only browned nicely but absorbed some pan juices, making them more delicious than any I had had before, and, I think, rewarding my efforts. Roast Chicken With Turnips ========================== 1 chicken, about 3 pounds Salt and pepper to taste 4 tablespoons softened butter or olive oil 2 pounds white turnips, peeled and cut in slices 1/4 inch thick 1. Heat oven to 450F. Place a nonstick roasting pan on a rack set low in oven. Season chicken with salt and pepper, and rub it with about a third of the butter or oil. 2. When oven is hot, add another third of the butter or oil to pan. Place chicken in hot pan, breast up; roast 15 minutes, or until top begins to brown. Remove from oven, and scatter turnips around it; dot them with remaining butter, or drizzle with remaining oil. Tilt pan so juices run out of chicken. 3. Roast 15 minutes longer, and then baste chicken with pan juices. Continue to roast (lower heat to 350 if bird is becoming too brown) until an instant-read thermometer inserted in meaty part of thigh registers 155 degrees, 15 to 30 minutes more. Remove bird from pan, and raise heat to 500 degrees. Return turnips to oven in pan. 4. Let chicken rest while turnips brown, about 5 minutes. Carve chicken, and serve with turnips and pan juices. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Penley Estate 2004 Hyland Shiraz Price: $20 The color is crimson, but will develop some amber tints from its oak maturation and later bottle age. The aroma is varietal with a complex of berry ripeness with huge intensity reflecting the vintage conditions. Strong lifted aromas of variety and oak. The flavor is rich and fruity. A soft and rich middle palate along with oak tannin on the finish balance the fruit flavors. Serve With: Garlic Prime Rib ================ 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500F. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325F, and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145F for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: The Top 8 Signs It's Time for the Chef to Retire ============================================================== 8. The meatloaf arrived sculpted in the shape of a Winnebago. 7. The busboys not only put "Kick Me" signs on his back, they're giving points for distance. 6. "Cleaning vegetables" now involves a distinctive flushing sound. 5. Never remembers to order more caviar, but that case of Depends shows up right on time every Monday. 4. He needs a hairnet on each ear. 3. Refers to Julia Child as "that young upstart." 2. Instead of "medium," "well" and "rare" flags, the roast beef indicators show the current temperature in Miami. ... and the #1 Sign It's Time for the Chef to Retire ... 1. Keeps interrupting his cooking to go out to the parking lot and see if he left his blinkers on. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Houston's Veggie Burgers ======================== 4 tablespoons hickory barbecue sauce 1 tablespoon molasses 1 (15 ounce) can black beans, drained 2 cups cooked brown rice 1 tablespoon oat bran 2 tablespoons onions, finely chopped 1 tablespoon finely chopped canned beets 1 teaspoon beet juice 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1 teaspoon kosher salt 1 tablespoon pickled jalapeno peppers, chopped 1 egg white 2 teaspoons olive oil 4 slices monterey jack cheese Stir together barbecue sauce and molasses. Set aside. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients except oil and cheese. Form into four 6 oz. patties. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Tenderloin with Mustard Sauce ================================== 1/3 cup red wine 1/3 cup soy sauce 2 tablespoons light brown sugar 2 pounds pork tenderloin 1/3 cup mayonnaise 1/3 cup sour cream 1 1/2 tablespoons mustard powder 1 tablespoon minced fresh chives (optional) Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours. In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve. Preheat oven to 325F. Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 160F. Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crockpot Burgundy Beef Roast ============================ 3 lbs. boneless beef chuck roast 10 3/4 ounces condensed cream of mushroom soup 10 3/4 ounces condensed French onion soup 1 cup sliced mushrooms 1/2 cup chopped onions 1/4 cup Burgundy wine Trim fat from roast. You can leave whole or cut into bite size pieces. Mix remaining ingredients and pour over beef. Cook on High for 4 to 5 hours or Low for 8 to 9 hours. Serve over noodles and French-cut green beans. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stuffed Spicy Chicken Breasts ============================= 1 1/2 cups crumbled cheese crackers 2 tablespoons taco seasoning mix 6 boneless chicken breast halves 4 ounces Monterey Jack cheese, not shredded 1/3 cup melted butter or margarine Mix together cheese cracker crumbs and taco seasoning mix and set aside. Pound chicken breasts til thin enough to roll up. Cut cheese into 6 equal portions. Place one piece in center of flattened chicken breast piece. Roll and seal. Dip into melted butter, then in crumb mixture. Place onto pan prepared with non stick spray. Bake at 350F for 30 minutes or until done. Lift carefully onto serving plates. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Brussel Sprouts ======================= 1 1/2 lbs. brussel sprouts 3 tablespoons olive oil 1/2 teaspoon kosher salt 1/2 teaspoon lemon-pepper seasoning Preheat oven to 400F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and lemon-pepper seasoning. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt, if you like, and serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Macaroni and Blue Cheese with Chives ==================================== 1 pound spiral tube-shaped pasta 2 tablespoons (1/4 stick) butter 1/4 cup all purpose flour 2 cups whole milk 1 cup whipping cream 3 cups grated cheddar cheese 1 1/2 cups crumbled blue cheese 1 tablespoon minced fresh chives Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain. Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown). Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper. Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese. Bake until sauce begins to bubble, about 25 minutes. Sprinkle with chives and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= BLT Wraps ========= 1 pound thick sliced bacon, cut into 1 inch pieces 4 (12 inch) flour tortillas 1 cup shredded Cheddar cheese 1/2 head iceberg lettuce, shredded 1 tomato, diced Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mom's Cheesecake ================ Crust: 18 pieces Zwieback, crushed 3/4 cups sugar 3/4 teaspoon cinnamon 1 stick butter, melted Mix together thoroughly. Line a spring form pan with coating, patting on with hand. Filling: 4 eggs 1 cup sugar 1 1/2 lbs. cream cheese 1 cup heavy cream 1/4 cup flour 1/2 teaspoon vanilla Beat eggs and sugar with electric beater. Add the rest of the ingredients a little at a time and beat. Pour into prepared pan and bake at 300F for one hour. Turn oven off and leave cake in until it cools (make at night and leave in oven over night). Put pan of water in oven while baking. That is important! For topping, heat one can of cherry pie filling slightly so it is spreadable and add a small piece of butter. Spread over top and refrigerate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Bamba Bamba has to be one of the strangest things going yet they are very good. They're actually healthy for you and children begin eating them as one of their first foods in Israel. Bamba comes in a bag much like potato chips do and they are puffed U-shaped peanut butter snacks. Those familiar with Cheese Doodles can appreciate the shape and texture. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=