* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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: Cheap, Simple and Glorious > Wine Appreciation: Matua Valley 2006 Sauvignon Blanc > Food Funnies: Worst Names For A Seafood Restaurant S E L E C T E D R E C I P E S : * Tony Roma's Corn Fritter Casserole http://www.e-cookbooks.net/recipes/03241.htm * Leg of Lamb with Lemon-Mint Sauce http://www.e-cookbooks.net/recipes/3183.htm * Pineapple Glazed Ham http://www.e-cookbooks.net/recipes/03303.htm * Sweet and Sour Onions http://www.e-cookbooks.net/recipes/04214.htm * Charoses http://www.e-cookbooks.net/recipes/03257.htm * Passover Brisket http://www.e-cookbooks.net/recipes/03254.htm * Matzoh Ball Soup http://www.e-cookbooks.net/recipes/03256.htm * Marshmallow Easter Eggs http://www.e-cookbooks.net/recipes/3184.htm > Healthy Eating: Low Carb: Spinach and Egg Scramble http://www.e-cookbooks.net/recipes/lc15.htm Diabetic: Diabetic Fruit Cookies http://www.e-cookbooks.net/recipes/diab13.htm Low Fat: Sun-Dried Tomato Sticks http://www.e-cookbooks.net/recipes/lowfat11.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When breading chicken, coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavor. * Sprinkle a little flour on potatoes before frying them and they will be extra crispy and crunchy. * For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes. * If the cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Filipinos love noodles, be it egg noodles, rice noodles, vermicelli, fried, in soup, with sauce. What do Filipinos call noodle dishes? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If there is anything we are serious about, it is neither religion nor learning, but food." - Lin Yutang, My Country and My People =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: April is: National Food Month Fresh Florida Tomato Month National Pecan Month April 1 - National Sourdough Bread Day April 2 - National Peanut Butter and Jelly Day April 3 - National Chocolate Mousse Day April 4 - National Cordon Bleu Day April 5 - National Raisin and Spice Bar Day April 6 - National Caramel Popcorn Day April 7 - National Coffee Cake Day April 8 - National Empanada 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Cheap, Simple and Glorious By MARK BITTMAN One of the great paradoxes of the modern supermarket is that the best cuts of meat are sometimes the cheapest. This is especially true of pork: the ultralean, tasteless tenderloin often costs four times as much as the nicely marbled and forgiving shoulder. The shoulder is forgiving because it's tender enough to undercook and still be fine. It is also fatty enough to cook more or less forever and still be soft enough to cut with a fork and trade flavors with whatever is in the same vessel. Pork shoulder is not strong-tasting meat, but it stands up to many other ingredients anyway: here I combine it with red wine, carrots and garlic. The first provides much needed fruitiness and acidity; the second adds a profound sweetness that balances the wine; and the third - well, almost no meaty stew is complete without garlic. It's an easily executed stew, one you can make even in a slow cooker. You need not even brown the meat first, though there is some benefit in doing so: the flavor will become more complex and the dish's color will improve as well. In the end, the whole is far greater than the sum of its parts, believe me. There are a couple of tricks, both derived from classic French cooking. The first is the addition of stock, which will bump the flavor up to another level. The second is the reduction of the sauce to intensify its flavor. You can also add a little bit of butter, which somehow smoothes everything out and binds it all together, in an almost metaphysical way. Thus a simple, inexpensive dish becomes a nearly glorious one. Braised Pork With Red Wine ========================== 2 pounds boneless pork shoulder, cut into large chunks Salt and pepper 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir) 1 cup good stock, or water 1 pound fat carrots, peeled and cut into large chunks 10 cloves garlic, more or less, peeled 2 tablespoons butter Cooked egg noodles for serving Chopped fresh parsley leaves for garnish 1. Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to "high" and let cook for at least three hours.) 2. Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter. 3. Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Matua Valley 2006 Sauvignon Blanc Price: $10 One of New Zealand's finest! A distinctive and vibrant Marlborough Sauvignon Blanc style exhibiting intense ripe citrus and passionfruit characters. The palate is fresh, zingy and vibrant with a hint of residual sugar that provides an appealing balance to the crisp lingering finish. Serve With: Veal Scallopine =============== 3 ounces pancetta, diced 6 tablespoons unsalted butter 2 sage leaves 2 sprigs rosemary 1/2 pound sliced wild mushrooms 1 1/2 pounds veal tenderloin, cut into scallops 1/4 cup flour salt and pepper to taste 1 cup dry white wine Melt 4 tablespoons of the butter in a large skillet over medium heat and cook the pancetta until golden. Remove the pancetta and set aside, leaving the butter. Add the sage and rosemary and cook for 1 minute. Season veal pieces with salt and pepper and dredge in flour, shaking off excess. Cook for 2 minutes per side until golden. Add the mushrooms and saute for 3 minutes. Season lightly with salt and pepper. Return pancetta to pan and deglaze with the wine. Simmer for 3-5 minutes. Remove the veal to a platter and reduce the cooking juices by about one-third over high heat. Whisk in the remaining 2 tablespoons of butter and bring to boil to thicken the sauce. Pour over the veal and serve hot. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Food Funnies: Worst Names For A Seafood Restaurant ================================================== 10. The Ol' Chum Bucket 9. Parasite Island 8. It Might Be Flounder 7. The Festering Cod 6. Botulism Bay 5. TGI Scurvy's 4. 3-Mile Island Trout 'N' Things 3. Yesterday's Sushi 2. The Gagging Deck Hand ... and the #1 Worst Name For A Seafood Restaurant ... 1. Green Lobster =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tony Roma's Corn Fritter Casserole ================================== 2 Boxes Jiffy Corn Bread Mix 1 (15 oz. can) can whole kernel corn, drained 2 eggs, beaten 2/3 cup milk 1/2 cup onions, finely diced 1/2 cup green bell pepper, finely diced 2 tablespoons butter 3 chicken bouillon cubes 1 1/3 cups warm water 3 tablespoons melted butter salt and freshly ground pepper (to taste) In a medium size bowl mix together the Jiffy mix, corn, eggs and milk. In a non-stick fry pan on medium high heat, add just enough vegetable oil to coat bottom of fry pan. Drop a serving size spoon full of corn fritter mix in fry pan. Cook on each side until lightly golden. When done place on paper towel to drain. You may need to add more oil while frying all of the corn fritters. In fry pan, melt 2 Tbs. of butter on medium low heat. Saute onions and bell pepper until onions are transparent. Remove fry pan from heat and set aside. Place chicken bouillon cubes in 1 1/3 cups water and dissolve. In large bowl crumble corn fritters, add sauteed onions and bell peppers, add 3 Tbs. melted butter. Pour dissolved chicken bouillon and water mixture over corn and sauteed vegetables and mix well. Place mixture in well oiled 8"x 8" baking pan and cover with foil. Place in a preheated oven at 350F for 20 - 25 minutes. Remove foil and place back in oven for 10 - 15 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Leg of Lamb with Lemon-Mint Sauce ================================= 1 bone-in lamb leg (about 5 lb.) 14 cloves garlic 2 tablespoons each - dried oregano and rosemary 1/3 cup olive oil 1 cup red wine grated lemon zest 1 cup fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 tsps. each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic- herb mixture over lamb, pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan. Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F. Cover loosely with foil and let rest for 10 minutes before carving. Lemon-Mint Sauce: 1/4 cup) water 2 tablespoons granulated sugar 1/4 cup minced fresh mint leaves 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover and let stand for 30 minutes at room temperature before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pineapple Glazed Ham ==================== 1 smoked bone-in Virginia ham (14 to 16 pounds) 4 cups pineapple juice 1-inch piece fresh ginger, peeled and sliced 4 cloves of garlic, peeled and smashed 12 to 16 whole cloves 1/4 cup Dijon mustard 1 cup light-brown sugar About 10 pineapple rings About 10 maraschino cherries Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve. Preheat the oven to 350F. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven. Bake for 1 1/2 hours, basting every 15 minutes. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet and Sour Onions ===================== 2 pounds small white boiling onions, blanched, cooled and peeled 3 tablespoons butter or vegetable oil 2 tablespoons good-quality wine vinegar 1 1/2 teaspoons sugar Salt and freshly ground black pepper. Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan. Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry. Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Charoses ======== 8 peeled and chopped apples 1 cup raisins 3/4 cup chopped toasted almonds Freshly grated zest of one large orange 3 tablespoons freshly squeezed orange juice 3 tablespoons sugar 2 tablespoons red wine 1 teaspoon ground cinnamon Pinch ground ginger Mix together all of the ingredients. For a coarse chunky mixture, simply refrigerate until ready to serve. For a smoother more "mortar-like" mixture, blend very well by hand, or else pulse in a food processor or blender. Chill until ready to serve or serve at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Passover Brisket ================ 4 tablespoons vegetable oil, divided 5 cups (from about 3 pounds) coarsely chopped onions 4 minced garlic cloves 2 bay leaves 2 teaspoons crumbled dried thyme 2 teaspoons paprika Salt Freshly ground black pepper 2 cups red wine 6 pound beef brisket, first cut 3 cups beef stock or low sodium broth 1 cup orange juice Preheat the oven to 375F. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the onions and cook until translucent and soft. Add the garlic, bay leaves, thyme, paprika, and salt and pepper to taste to the onion mixture. Cook for a few minutes more, and then deglaze the pan with the red wine. Cook for 5 minutes over high heat, and then let simmer while browning the brisket. Place a large heavy Dutch oven over medium-high heat. Add the remaining oil and heat until very hot, but not smoking. Salt and pepper the brisket liberally. Add the brisket to the Dutch oven and brown quickly on each side, being careful when turning the brisket to avoid splatters of oil. Add the onion mixture, the beef stock, and the orange juice. Place the lid on the Dutch oven but do not tightly seal, leaving it slightly ajar. Place the brisket in the oven and bake for 4 hours, or until tender. Remove the brisket from the oven and cool at room temperature for an hour in the Dutch oven. Remove the brisket from the Dutch oven and wrap tightly in foil. Refrigerate the brisket and onion mixture overnight. Preheat the oven to 350F about an hour before serving. Slice the brisket against the grain and place in a baking dish to reheat. Skim the fat from the onion mixture and place in a food processor or blender. Process until a thick, smooth gravy is formed. Spoon the gravy over the brisket and cover loosely. Bake for 30 minutes or until ready to serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Matzoh Ball Soup ================ 3 eggs, separated 1/2 teaspoon salt 3 tablespoons chicken fat at room temperature 3 tablespoons hot chicken broth 3/4 cup matzoh meal 2 quarts water 9 cups homemade chicken stock or soup Beat the yolks with the salt in a large bowl until thick and yellow colored. Mix in the chicken fat and chicken broth until well mixed. In a separate bowl with clean beaters, beat the egg whites until stiff, but not dry peaks form. Fold the egg whites gently into the egg yolk mixture. Carefully fold in the matzoh meal. Refrigerate the mixture for at least 1 hour. Place the water on to boil and once boiling, salt generously. With wet hands, roll the matzoh mixture into small walnut sized balls and drop one by one into the boiling water. Do not make the matzoh balls too large, as they will expand generously upon cooking. Cover and cook for 30 minutes. Bring the homemade chicken stock or soup to a boil, and then, using a slotted spoon, transfer the matzoh balls to the chicken soup. Simmer for 15 minutes, and then serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Marshmallow Easter Eggs ======================= 2 tablespoons Knox gelatin 1/2 cup cold water 2 cups sugar 3/4 cup hot water 1 cup white Karo syrup 2 teaspoons vanilla corn starch for hands melted milk chocolate Mix gelatin and cold water. Set aside until water is absorbed. Combine sugar, hot water, 1/2 cup of the Karo syrup and cook to the soft ball stage (240F degrees). Cool a few minutes. Beat with mixer at full speed. Add the remaining Karo syrup and all of the gelatin mixture, 1 tablespoon at a time. Beat 7 to 8 minutes after the last addition of the gelatin. Add vanilla. Pour into a well greased 7 x 9 inches pan and chill thoroughly. Dust hands with cornstarch. Spoon marshmallow out of pan and form eggs. Brush excess cornstarch off and let dry for 1/2 hour on waxed paper. Pour melted milk chocolate over eggs and let set. Refrigerate for easier handling. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Pansit There are a variety of noodles in the Philippines prepared in many ways. There's pancit bihon or pancit canton which is stir-fried noodles with meat and vegetables. There's pancit mami which is egg noodles in chicken or beef broth. There's also pancit palabok, noodles with a savory shrimp sauce and topped with pork cracklings, shrimp and hardboiled eggs. Pansit is also cooked with different kinds of broths and sauces depending on the region the dish originated in. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=