* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 14 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Quickly and Easily, a Touch of Elegance > Wine Appreciation: Bitch Grenache 2006 > Food Funnies: Signs You’ve Signed Up for the Wrong Cooking Class S E L E C T E D R E C I P E S : * Red Lobster Shrimp Pasta http://www.e-cookbooks.net/recipes4/04111.htm * Oven Fried Chicken http://www.e-cookbooks.net/recipes4/04112.htm * Peppered Beef Tenderloin http://www.e-cookbooks.net/recipes4/04113.htm * Cuban Roast Pork http://www.e-cookbooks.net/recipes4/04114.htm * Sweet Potato Fries http://www.e-cookbooks.net/recipes4/04115.htm * Greek Salad http://www.e-cookbooks.net/recipes4/04116.htm * Artichoke Bruschetta http://www.e-cookbooks.net/recipes4/04117.htm * Rhubarb-Strawberry Crisp http://www.e-cookbooks.net/recipes4/04118.htm > Healthy Eating: Low Carb: Bacon Muffins http://www.e-cookbooks.net/recipes/lc19.htm Diabetic: Chicken Pasta Salad http://www.e-cookbooks.net/recipes/diab17.htm Low Fat: Green Goddess Dressing http://www.e-cookbooks.net/recipes/lowfat39.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Chocolate Chip Cookie Tips: * Always add the chocolate morsels last to the mix. It's best when they are very cold. Just barely stir the morsels in -- don't over mix. * Cream the shortening and sugar well. All the rest of the ingredients can be just mixed in, but proper creaming of the shortening and sugar is important. * Make sure that your baking pans are cool between cookie batches. * Substitute cherry flavored morsels for 1/2 of the chocolate morsels for a new taste treat. * Drop your cookies extra thick (use an ice cream scoop), flatten the top a little, then place the cookie sheet in the refrigerator for twenty minutes. Take the sheet from the refrigerator and bake at 375 degrees until the cookie's edges are slightly brown and you will have a soft centered delight. * * * 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 herb is sometimes known by the names Cerifolum and French Parsley. It has a slightly aniseed flavour and it is said to have a similar aroma to that of Myrrh. Which herb is it? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Every morning one must start from scratch, with nothing on the stoves. That is cuisine." - Fernand Point (1897-1955) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 13 - National Peach Cobbler Day April 14 - National Pecan Day April 15 - National Glazed Ham Day April 16 - National Eggs Benedict Day April 17 - National Cheeseball Day April 18 - National Animal Crackers Day April 19 - National Amaretto Day April 20 - National Pineapple Upside Down Cake Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Quickly and Easily, a Touch of Elegance by Mark Bittman Mostly I play down elegance - it’s too complicated and fussy for most home cooks to bother with - but occasionally I’m surprised at how easily it can be achieved. That was the case a couple of weeks ago when I decided to try to mimic a restaurant-style dish that resembles stuffed cabbage but contains far fewer ingredients and can be put together in less than half an hour. That dish is fish wrapped in romaine lettuce leaves (or Bibb lettuce or cabbage), then poached in buttery white wine. Other than salt and pepper, all the ingredients are mentioned in the previous sentence, which is a good start. A good finish is how the flavors mingle just perfectly; the butter’s sweetness offsets the bitterness of the lettuce and the acidity of the wine. The mild fish holds it all together. I used halibut one time, cod another, but you can use whatever mild white fish you like. You must make sure the lettuce leaves are pliable enough to wrap around the fish. Discard the most ragged leaves. Start with the large outer leaves and, if they have a thick vein at their base - say, wider than 3/8 inch - make a V-shaped cut up the middle of the leaf, to the point where the rib narrows and becomes more flexible. Discard the vein. This will not be a problem if you use a butterleaf lettuce like Bibb, or possibly the inner leaves of romaine or cabbage (it depends on the particular head). Poach (that is to say, boil) the leaves in salted water until soft, usually less than 30 seconds. Dry on paper towels and you’re ready to wrap. Any method will do here: put the fish in the middle and fold the leaves over, or put it on one end and roll ’em up. I would just recommend smaller rather than larger fish chunks, to make sure the leaves fit over them. The elegance of the dish is somehow lost if the fish isn’t completely enveloped by the leaves - and we wouldn’t want that to happen. Lettuce-Wrapped Fish ==================== Salt and freshly ground black pepper Several big leaves of romaine lettuce, Bibb lettuce or white cabbage 1 1/2 pounds thick white fish fillet (rockfish, cod, hake, snapper), in pieces about 3/4 to 1 inch thick, 1 inch wide, and 2 inches or less across 1 cup white wine, approximately 2 to 3 tablespoons butter Bring a large pot of water to a boil and salt it. Take as many big, intact leaves of lettuce or cabbage as you have pieces of fish. With large outer leaves, cut out center veins 2 to 3 inches up from bottom of leaves, to the point where the leaf is more pliable; with inner leaves this may not be necessary. One or 2 at a time, blanch leaves in boiling water until they are tender and flexible, 30 seconds to a minute. Remove and drain on paper towels. Put a piece of fish on each leaf and sprinkle with salt and pepper; fold or roll fish in leaf so edges overlap. It is not important to make a tight seal, but it is nice if package covers all the fish. When done, you can cover and refrigerate packages until ready to serve, or continue. In a large, broad skillet or casserole with a cover, bring wine to a boil with butter. Reduce heat to a simmer and add fish packages. Cover and simmer until a thin-bladed knife easily penetrates fish, 5 to 10 minutes. Remove fish to a warm platter. Over high heat, quickly reduce liquid in skillet; it is likely there will be more than there was when you started. When it is thickened a bit, pour over fish and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Bitch Grenache 2006 Price: $11 The 2006 Bitch Grenache received no oak treatment. Medium ruby- colored, it presents an alluring bouquet of earth, smoke, rhubarb, cherry, and strawberry. Supple, sweet, and tasty, this wine totally over-delivers for its humble price and is an exceptional value. Serve With: Savory Mint Lamb Chops ====================== 1/4 cup olive oil 1/4 cup chopped fresh mint 4 large garlic cloves, minced 2 teaspoons salt 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 oz. each) Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes. Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You’ve Signed Up for the Wrong Cooking Class ================================================================ 7. It seems as though sewer water is a main ingredient in many of your "Third World" cooking class recipes. 6. Every recipe, same thing: Fava beans, Chianti ... and the student who failed last week’s "quiz". 5. You have to bring your own Easy-Bake oven. 4. "The water is hot enough for blanching when it scalds your hand." 3. The teacher is known only as "Jack", and he seems a little overenthusiastic in teaching you how to cut through bone. 2. Meat Pies 101: Instructor S. Todd ... and the #1 Sign You’ve Signed Up for the Wrong Cooking Class ... 1. Only meets after sundown; garlic strictly prohibited. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Red Lobster Shrimp Pasta ======================== 1/3 cup olive oil 3 cloves garlic, minced 1 pound shrimp, peeled, deveined and remove tails 2/3 cup clam juice or chicken broth 1/3 cup dry white wine 1 cup heavy cream 1/2 cup freshly grated Parmesan cheese 2 tablespoons lemon juice 2 tablespoons chopped parsley 1/4 teaspoon dried basil 1/4 teaspoonand dried oregano 1 (8 oz.) package linguine, cooked and drained Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender. Add shrimp in same skillet and cook over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add wine; cook over medium-high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened. Add shrimp to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oven Fried Chicken ================== 1 1/3 cups rice-corn crispy cereal, (recommended: Crispex) 2 1/4 cups broken bagel chips or melba toast 1 tablespoon canola oil 2 teaspoons kosher salt 1/4 teaspoon cayenne pepper 1/2 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/2 cup mayonnaise 1 teaspoon Dijon mustard 4 bone-in, skinless chicken pieces (about 6 oz. each) Preheat the oven to 400F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray. Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, about 35 to 40 minutes. Transfer to a platter and serve hot or at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Peppered Beef Tenderloin ======================== 3 tablespoons coarsely ground pepper 2 tablespoons olive oil 1 tablespoon grated lemon peel 1 teaspoon salt 2 garlic cloves, minced 1 (3 pound) whole beef tenderloin Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145F; medium, 160F; well-done, 170F). Cover and let stand for 10 minutes before slicing. Serve with garlic mashed potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cuban Roast Pork ================ 2 tablespoons minced garlic 1 teaspoon dried oregano 1 teaspoon ground cumin 1/4 cup dark rum 3/4 cup orange juice 1/4 cup lime juice 3 tablespoons olive oil 1 teaspoon black pepper 1 (4-6 pound) pork roast, bone-in or boneless Combine first eight ingredients for marinade and pour over roast. Cover and refrigerate overnight. Preheat the oven to 450F. Place roast in pan, reserving marinade. Roast the meat about 15 minutes. Lower the heat to 350F and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife. A meat thermometer inserted into the thickest part of the meat should read about 155-160 degrees. Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet Potato Fries ================== Nonstick vegetable oil spray 1 1/2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch-wide slices, then again into 1/2-inch-wide strips 2 tablespoons olive oil 2 tablespoons chopped fresh Italian parsley 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 1 garlic clove, minced Preheat oven to 500F. Spray large baking sheet with vegetable oil spray. Toss sweet potatoes with oil in large bowl. Sprinkle generously with salt and pepper. Spread sweet potatoes in single layer on prepared baking sheet. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter. Mix parsley, thyme and garlic in small bowl. Sprinkle over sweet potatoes and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Greek Salad =========== 1 head iceburg lettuce 1 head romaine lettuce 1 lb. plum (roma) tomatoes 6 oz. greek or black olives, sliced 4 oz. radishes, sliced 4 oz. feta cheese 2 oz. anchovies (optional) Dressing: 3 oz. olive oil 3 oz. fresh lemon juice 1 teaspoon dried oregano 1 teaspoon black pepper 1 teaspoon salt 4 cloves garlic, minced Wash and cut lettuce into 1 1/2" pieces. Slice tomatoes in quarters. Combine lettuce, tomatoes, olives, and radishes in large bowl. Mix dressing ingredients together and then toss with vegetables. Pour out into a shallow serving bowl. Crumble feta cheese over all, and arrange anchovy fillets on top (if desired). =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Artichoke Bruschetta ==================== 1 (6 1/2 oz.) jar marinated artichoke hearts, drained and chopped 1 medium tomato, seeds removed and diced 1/2 cup grated romano cheese or parmesan cheese 1/4 cup finely chopped red onions 2 garlic cloves, crushed 5 tablespoons mayonnaise 1 French baguette, cut into 1/3 inch thick slices Preheat the broiler. Place the bread slices on a baking sheet and toast lightly under the broiler. In a medium bowl, mix marinated artichoke hearts, Romano or Parmesan cheese, red onion, crushed garlic, diced tomato and mayonnaise. Top the lightly toasted French baguette slices with equal amounts of the artichoke heart mixture being careful to spread the mixture over the entire surface. The edges of the bread will tend to burn if not covered by the artichoke mixture. Arrange slices in a single layer on the baking sheet. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Rhubarb-Strawberry Crisp ======================== 4 cups diced rhubarb 4 cups fresh strawberries, hulled, and halved, if large 1 cup granulated sugar 2 teaspoons orange zest 2 tablespoons cornstarch 1/4 cup orange liqueur 10 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 1/4 cups all-purpose flour 1/4 cup light brown sugar Pinch salt In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole. Preheat the oven to 375F. In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes. Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Chervil Like many herbs, Chervil was used in the past to cure many ailments. A poultice of chervil should be applied to aching joints, a drink made with chervil was thought to be a good cure for hiccups, and at one point it was even thought effective against the battle with the plague. Chervil is excellent in egg dishes and when added to vegetables. It is also one of the French "Fines Herbes" - tarragon, parsley, chervil, and chives. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=