* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 12 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: A Fish in the Garden > Wine Appreciation: Marquis Philips 2005 Shiraz > Food Funnies: The Top 8 Rules for Cooking in My Kitchen S E L E C T E D R E C I P E S : * KFC Cole Slaw http://www.e-cookbooks.net/recipes/04011.htm * Chicken Divan http://www.e-cookbooks.net/recipes/05062.htm * Beef in Creamy Paprika Sauce http://www.e-cookbooks.net/recipes/05063.htm * More-More http://www.e-cookbooks.net/recipes/05064.htm * Cranberry-Orange Pork Chops http://www.e-cookbooks.net/recipes/05065.htm * Braised Spring Legumes http://www.e-cookbooks.net/recipes/05066.htm * Mediterranean Tuna and Radish Salad http://www.e-cookbooks.net/recipes/05067.htm * Cookie Dough Brownies http://www.e-cookbooks.net/recipes/05068.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 ===================== Breakfast Tips: * Perfect Pancakes How to make perfectly shaped pancakes? Use a meat baster to squeeze your pancake batter onto the hot griddle - perfectly shaped pancakes every time. * Lighten your Pancakes To make your pancakes extra-light, separate the eggs and mix the yolks into the batter first. After everything else has been added, beat the whites until stiff and fold them in at the very end. * Easy Start All you need is leftover mashed potatoes and eggs. Heat the potatoes; microwave is fine. Fry an egg, and serve the egg over a scoop of hot mashed potatoes. Add salt & pepper to taste. This is simple and delicious! * Bacon Splatter To cook bacon without all the mess, lay the bacon out on a cookie sheet and bake at 250F. Bacon remains in nice strips, and you don't have to fight the splatters. * Scrambled Eggs For each egg add 1 tsp. water. Beat lightly with a wire whisk or fork. Melted butter or margarine may be used as desired 1 tsp. per egg. * Coffee When making brewed coffee, allow 2 to 2 1/2 level tablespoons for each 6 ounces of water (3 tablespoons for 8 ounces). For espresso, allow 7 to 8 grams for a single shot, and 14 to 16 grams for a double shot. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Especially in a hectic kitchen, cooks must not display their temper. On the other hand, tempering an egg is a desirable process. What does tempering mean, in the latter sense? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: "Part of the secret of success in life is to eat what you like and let the food fight it out inside." - Mark Twain (Samuel Langhorne Clemens) (1835-1910) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 April 14 - National Pecan Day April 15 - National Glazed Ham Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A Fish in the Garden By MARK BITTMAN There is a classic European spring preparation known, in England at least, as peas "à la française" (though I have had the dish in Italy). It simply combines some of the best vegetables that appear early in gardens: peas, lettuce, spring onions and mint. It is a lovely combination, but one that was probably more popular when the cook could get someone else to shell the peas. One year, when I had a decent garden, I made a small portion of it with freshly grown shelled peas, along with my own lettuce, onions and mint. It was amazing. But the combination is so perfectly fresh and green that it is good even with frozen peas, especially if the other ingredients are top quality. I have written the recipe here so that you can see the ideal preparation: in my mind, it is bacon or butter, spring onions and fresh shell peas. You cannot compromise on the lettuce or the mint, but neither of these is going to give you any trouble. And pearl or even large onions are fine, as are snow or snap peas. The dish became the centerpiece of a meal when a friend reported that one day, while making the peas in the traditional manner, he laid a piece of fish on top of it all and allowed it to steam in the vegetables' juices. Browning the fish first, in bacon fat, olive oil or butter, simply takes the process one step further, and only marginally increases the work involved. Almost any white-fleshed fish is suitable here, but I like the meatiness of halibut. If you can get either cut to order (which is a request even many supermarkets can handle), get a single thick slice, about an inch and a half across. You will handle only one piece of fish that way, and it will retain its moisture better than two or more thinner slices. Peas With Halibut ================= 1/4 pound bacon 1 to 3 tablespoons extra virgin olive oil or butter 1 1/2 to 2 pounds halibut Salt and pepper to taste 15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped 1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed 2 cups chopped heart of romaine lettuce 1/2 cup chopped mint leaves 1. If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat. 2. Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside. 3. Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.) 4. Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Marquis Philips 2005 Shiraz Price: $15 This 2005 Shiraz shows generous and concentrated fruit with its flavors of dense dark chocolate, licorice, and spice. 100% barrel fermented in new and 1 year old American oak and barrel matured for 12 months. It has silky, smooth tannins and shows creamy developed characters and is overwhelmingly, mouthfillingly delicious. Serve With: Cumin-Spiced Lamb Burgers ========================= 1 1/2 pounds lamb in one-inch chunks 1 medium onion, peeled and cut into chunks 1 teaspoon ground cumin Salt and pepper Lemon wedges for squeezing Start a charcoal or gas grill, or heat a broiler. The fire should not be too hot, and the rack should be about 4 inches from the heat source. Combine all ingredients except lemon in a food processor, and pulse on and off until meat is ground. Shape into burgers, and grill about 8 minutes total for rare meat, turning once. Squeeze lemon juice over burgers and serve on toasted buns. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top 8 Rules for Cooking in My Kitchen ======================================================= 8. If at first you don't succeed, feed it to the dog and start over before anyone realizes. 7. At least half of any cooking wine must actually end up in either the entree or the chef. 6. That is MY guillotine. If you have to ask either, "Why?" or "What's it for?" you've no business here. 5. Emeril impressions will get you a BAM upside the head. 4. For your own safety, opening a can of tuna requires a sacrifice to the four goddesses milling around your feet. 3. Everything, and I do mean *everything* is improved with some Hershey's syrup. 2. What happens in Kitchen Club stays in Kitchen Club. ... and the #1 Rule for Cooking in My Kitchen ... 1. The number for Domino's Pizza is #1 on the redial and the delivery guy gets a $5 tip. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= KFC Cole Slaw ============= 1 head of cabbage, shredded 1 or 2 carrots, grated 1/4 onion, grated Dressing: 1 cup Miracle Whip Salad Dressing 1 cup sugar 1/4 cup oil 1/4 vinegar Mix together the dressing and pour over cabbage mix. Let it sit for a few hours before eating. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Divan ============= 3 (10 oz.) pkgs. frozen broccoli 3 lbs. cooked chicken breasts, boned 3 cans cream of chicken soup 1 cup mayonaise 1 teaspoon lemon juice 1/2 teaspoon curry powder 1 tablespoon sherry 1/2 cup sharp shredded cheddar cheese 1/2 cup bread crumbs 1 tablespoon butter, melted Cook broccoli and place in a 9X13 pan. Cover with chicken. Mix the next 5 ingredients and pour over chicken. Sprinkle cheese on top. Combine bread crumbs and butter and sprinkle over all. Bake at 350F for 25-30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef in Creamy Paprika Sauce ============================ 1/2 lb. thinly sliced beef, 1/2" strips flour 2 tablespoons butter 1 tablespoon oil 1/2 cup chopped onion 1 cup heavy cream 1 tablespoon tomato paste 2 teaspoons paprika salt and pepper to taste Dust beef lightly with flour. Stir fry in butter until brown. Remove from pan. Add onions to pan and saute until golden. Stir in cream, tomato paste, and paprika; blend well and simmer sauce until thickened stirring occasionally. Return beef to pan and heat through. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= More-More ========= 2 teaspoons salt 4-6 qts. boiling water 1 lb. medium egg noodles 1 cup chopped onion 2 tablespoons butter 4 lbs. ground chuck 1 1/2 cups chopped green pepper 6 (8 oz.) cans tomato sauce 1 (16 oz.) can corn, drained 2 tablespoons chili powder salt, to taste 1 lb. grated cheddar cheese Cook noodles uncovered until just tender. Drain. Saute onion in butter; add the meat and cook until brown. Add next 5 ingredients. Mix well and then combine with noodles. Pour into a 6 qt. baking dish. Top with cheese and bake at 350F for one hour. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cranberry-Orange Pork Chops =========================== 4 thick pork chops 2 tablespoons water 1/2 cup port wine 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves 1 tablespoon grated orange rind 2 peeled oranges, split into sections 1 1/2 cups fresh cranberries In a large skillet over medium heat, stand pork chops on fat edges. Cook until fat covers the pan. Brown meat on both sides; drain fat. Add water and port; sprinkle chops with salt, pepper and spices. Cover skillet and cook over low heat until pork is tender, about one hour. Add more water if necessary. Add orange rind, orange sections, and cranberries. Cook covered for 10 minutes until cranberries pop. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Braised Spring Legumes ====================== 3 tablespoons extra virgin olive oil 1 cup chopped scallions (white & tender parts; about 6 scallions) 1/2 cup chopped onions 2 1/2 pounds fresh peas in the pod, shelled 1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled 1 cup finely diced zucchini 1/2 teaspoon crushed red pepper Salt 2 cups thinly shredded romaine leaves 1 tablespoon finely shredded fresh mint leaves In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and red pepper and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally. Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. Season to taste with salt and serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mediterranean Tuna and Radish Salad =================================== 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/4 teaspoon salt, or to taste 1 pound radishes, thinly sliced 2 tablespoons chopped fresh parsley leaves 3 scallions, white and green parts, chopped 6 large black olives, pitted and coarsely chopped 2 (6 oz.) cans tuna, drained and coarsely mashed with a fork 1 medium head romaine lettuce, washed, dried, and torn into bite-size pieces Whisk together the lemon juice, olive oil, and salt in a small bowl. Combine the radishes, parsley, scallions, olives, and tuna in a medium-size bowl. Pour the dressing over the salad and toss to coat. Divide the lettuce leaves among 4 plates. Top with the tuna salad. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cookie Dough Brownies ===================== Cookie Layer: 1 pkg. brownie mix 1/2 cup chocolate chips Filling: 1/2 cup margarine, softened 1/2 cup brown sugar 1/4 cup sugar 2 tablespoons milk 1 teaspoon vanilla 1 cup flour Topping: 1 cup chocolate chips 1 tablespoon oil Prepare brownie mix according to package directions and add 1/2 cup chocolate chips to batter. Pour into a 9X13 pan and cook according to package instructions. When done, let cool on a cooling rack. Beat margarine and both sugars in a mixing bowl until creamy. Add milk, vanilla and flour and mix thoroughly. Set aside. Melt and stir 1 cup chocolate chips and oil in a small saucepan over low heat. Spread filling over cooled brownies then the topping. Store refrigerated. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: To slowly add a bit of a hot liquid to beaten eggs. The temperature of beaten eggs is slowly raised by adding small amounts of a hot liquid to them before introducing the eggs to the remainder of the hot liquid. This protects the eggs from shock (produced by a sudden change in temperature) which has the effect of scrambling them. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=