* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 13 = = = = = = = = = = = = = = = = = = = = = = = = = = = Discover Our HUGE Selection Of Cooking Aprons! ============================================== * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Cook! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: I Say It's Wabbit Season > Wine Appreciation: Yalumba Y Series Sangiovese Rose 2006 > Food Funnies: The Top 10 Worst Fair Foods S E L E C T E D R E C I P E S : * TGI Friday's Pot Stickers http://www.e-cookbooks.net/recipes4/04041.htm * Monterey Chicken Rolls http://www.e-cookbooks.net/recipes4/04042.htm * Slow-Cooker Beef Short Ribs http://www.e-cookbooks.net/recipes4/04043.htm * Brown Sugar Baked Bologna http://www.e-cookbooks.net/recipes4/04044.htm * Salisbury Steak with Mushroom Gravy http://www.e-cookbooks.net/recipes4/04045.htm * Fusilli alla Caprese http://www.e-cookbooks.net/recipes4/04046.htm * Buttered Peas and Pearl Onions http://www.e-cookbooks.net/recipes4/04047.htm * Sticky Buns http://www.e-cookbooks.net/recipes4/04048.htm > Healthy Eating: Low Carb: Green Eggs and Ham http://www.e-cookbooks.net/recipes/331lc.htm Diabetic: Berry Ginger Shortcakes http://www.e-cookbooks.net/recipes/331diab.htm Low Fat: Penne with Artichoke Hearts http://www.e-cookbooks.net/recipes/331lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving. * To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster. * Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. * To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever! * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) The Cantonese name for this sauce is "geet-jup", but by which name would we know it in the west? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: "I put instant coffee in a microwave and almost went back in time." - Steven Wright =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 6 - National Caramel Popcorn Day April 7 - National Coffee Cake Day April 8 - National Empanada Day April 9 - National Chinese Almond Cookie Day April 10 - National Cinnamon Crescent Day April 11 - National Cheese Fondue Day April 12 - National Licorice Day April 13 - National Peach Cobbler Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= I Say It's Wabbit Season By John Havel Rarebit, Welsh rarebit, or Welsh rabbit, is traditionally a sauce made from a mixture of cheese and butter, poured over toasted bread which has been buttered. An English dish, it is normally made with Cheddar cheese, in contrast to the Continental European fondue which classically depends on Swiss cheeses and of which Welsh rabbit was a local variant. The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is uncertain. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese. Creative application by various chefs has led to the term rarebit being used for a variety of other dishes comprising cheese on toasted bread, a notable example being buck rarebit which has a poached egg added, either on top of or beneath the cheese sauce. Because such variants depend only on the creativity of chefs, the list of names is endless. Their ingredients here are very simple, as the cheese itself is the star. Traditionally a good rarebit was enhanced by the addition of wine, ale, or beer, mustard, salt or pepper. In its later American forms, eggs and milk replaced the wine and ales, perhaps because of the dish's place in family suppers. Likewise blends of mild and strong cheeses were suggested to balance flavor and meltability, and thereby approached the white and bland character dictated by the culinary ideals of the day. Because of it's simplicity, you want to use the finest ingredients; primarily the sharpest cheese available. As for the toast the English were serious about their toasts, one of the key culinary forms of their early cookery. They did various kinds of toasting calculated to bring out appropriate textures and flavors, according to a recipe's requirements. This also makes a very tasty cheese sauce. It's fantastic with fresh vegetables and grilled meats alike. You can also use it in macaroni and cheese or as a fondue. Welsh Rarebit ============= 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 cup dark beer 3/4 cup heavy cream 1 1/2 cups extra sharp shredded Cheddar dash of cayenne pepper 4 slices toasted rye bread In a medium saucepan over low heat, melt the butter and whisk in the flour to make a roux. Cook, whisking constantly for 2 to 3 minutes. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add cayenne. Pour over toast and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Yalumba Y Series Sangiovese Rose 2006 Price: $11 With a fine ruby color, Yalumba Y Series Sangiovese Rose has exotic aromas of raspberries, strawberries and cream with notes of lilac and violets, all with a minerally edge. A succulent mouth feel is enhanced by flavors of strawberry, rhubarb and cinnamon. It opens to a fine dense body of wine with a soft texture that is long and beautifully balanced. Serve With: Anchovy Onion Tarts =================== 1/4 cup olive oil 2 1/2 pounds yellow onions, thinly sliced 2 tablespoons minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly grated black pepper 1 1/2 teaspoons minced fresh thyme 1 sheet puff pastry (half of one 17 1/4-ounce package), thawed 10 anchovy fillets packed in oil 1/4 cup pitted and halved Nicoise olives Extra-virgin olive oil Preheat the oven to 400F and lightly grease 1 large baking sheet. In a large heavy skillet or saute pan, heat the oil over medium-high heat. Add the onions and lower the heat. Cook slowly, stirring occasionally, until cooked down to a thick puree and very lightly caramelized, 35 to 40 minutes. Add the garlic, salt, pepper, and thyme, and cook, stirring, for 1 minute. On a lightly floured surface roll out the pastry to a 16" by 12" rectangle. Transfer to the greased baking sheet. Wet the outer 1/4-inch edge with water and fold in to form a border. Very lightly prick the bottom of the pastry with a fork. Spread the onion filling evenly over the middle, being careful to leave the border uncovered. Arrange the anchovy fillets in a criss-cross pattern over the onions and decoratively arrange the olives around the squares. Bake until the bottom and edges are golden brown, about 20 minutes. Remove from the oven and serve warm, drizzled with extra-virgin olive oil. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top 10 Worst Fair Foods ========================================= 10. Deep-fried Jell-O 9. Sweetbread Tacos 8. Lutefisk Slurpees 7. Haggis-n-Beans 6. Battered Spouse 5. Recallburgers 4. Clottin’ Candy 3. Deep Fried Butter Sticks On A Stick 2. Skunk Jerky ... and the #1 Worst Fair Food ... 1. Squirrel Tartare =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= TGI Friday's Pot Stickers ========================= Dough: 2 1/2 cups flour 1/2 teaspoon salt 1 cup hot water 1 tablespoon shortening or oil Filling: 1 lb. ground pork 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon grated ginger Pinch of sugar Salt and pepper to taste 3 green onions, chopped 1 egg 1 tablespoon cornstarch 1 can water chestnuts, finely chopped 1 clove garlic, minced Dipping Sauce: 1/2 cup soy sauce 1/4 cup white vinegar 1 teaspoon chili oil 1 green onion, chopped Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered. Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely. To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Monterey Chicken Rolls ====================== 8 boneless skinless chicken breasts salt and pepper 1 (8 oz.) package monterey jack cheese 1/2 cup butter, melted 1 clove garlic, minced 1 cup breadcrumbs 1 cup parmesan cheese, grated Pound chicken breasts flat. Season with salt and pepper. Slice Monterey Jack cheese about 1/4" thick and roll chicken around cheese. Add garlic to the butter and combine breadcrumbs with parmesan cheese. Dip chicken in butter, then in breadcrumb combination. Place seam side down in 9x13 baking dish. Bake covered for 30 minutes at 350F in preheated oven. Uncover and bake for 15 minutes more or until browned. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Slow-Cooker Beef Short Ribs =========================== 1/3 cup flour 1 teaspoon salt 1/4 teaspoon pepper 2 1/2 lbs boneless beef short ribs 1/4 cup butter 1 cup chopped onions 1 cup beef broth 3/4 cup red wine vinegar 3/4 cup brown sugar 1/4 cup chili sauce 2 tablespoons catsup 2 tablespoons Worcestershire sauce 2 tablespoons minced garlic 1 teaspoon chili powder Combine flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a largeg skillet. Place in slow cooker. In the same skillet, combine remaining ingredients. Bring to a boil while stirring. Pour over ribs. Cover and cook on low for 9 hours. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Brown Sugar Baked Bologna ========================= 1 (6 1/2-pound) all-beef bologna 1/2 cup Dijon mustard 1 1/2 cups golden brown sugar 1 loaf sliced white bread 1 jar yellow mustard Preheat the oven to 250F. Line a large roasting pan with foil to cover well. Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design. Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well. Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning. Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Salisbury Steak with Mushroom Gravy =================================== 1 pound lean ground beef 1 (10 oz.) can condensed cream of mushroom soup, divided 1/2 cup Italian bread crumbs 1 egg, lightly beaten 1/2 cup onions, chopped 1 teaspoon steak seasoning 1 tablespoon canola oil 2 tablespoons butter, divided 1/4 cup cognac 1/2 lb. sliced fresh mushrooms 2 cups beef broth 1 (1.2 oz.) packet brown gravy mix In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve with mashed potatoes or rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fusilli alla Caprese ==================== 1 pound fusilli pasta 3 tablespoons olive oil 2 cloves garlic, minced 3 cups cherry tomatoes, quartered (about 1 1/2 pints) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup packed fresh basil leaves, torn 8 ounces fresh mozzarella, diced (about 1 1/4 cups) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid. In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Buttered Peas and Pearl Onions ============================== 1 1/2 pounds pearl onions 1 cup chicken broth 1/4 cup (1/2 stick) unsalted butter 3 teaspoons chopped fresh dill 2 cups fresh sweet peas, shelled 1/2 lemon, juiced 1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside. In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sticky Buns =========== Dough: 1 cup warm water (105F to 115F) 4 teaspoons dry yeast 2/3 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup dry nonfat milk powder 1 1/4 teaspoons salt 2 large eggs 4 1/4 cups (or more) all purpose flour Glaze: 1 1/4 cups (packed) golden brown sugar 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1/4 cup honey 1/4 cup dark corn syrup 1/4 cup water 2 cups pecan halves 4 teaspoons sugar 4 teaspoons ground cinnamon Make Dough: Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours. Make Glaze: Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each. Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. Let buns rise in warm area until almost doubled, about 1 hour. Preheat oven to 375F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Worcestershire sauce Worcestershire Sauce was first offered to the public in 1838, having been made in the Lee & Perrin's Midland Road plant in Worcester UK. It is now used widely throughout the world in a multitude of dishes including Chili Con Carne, Bolognese, Caesar Salad, Welsh Rarebit, and is a key ingredient in Peruvian Ceviche. The origins of Worcestershire sauce seem to cause so much argument, that I'm not even going to offer a suggestion! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=