* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 14 = = = = = = = = = = = = = = = = = = = = = = = = = = = CHEF APRONS - OVER 600 DIFFERENT STYLES!! ========================================= * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Aprons For Dads and Aprons For Moms * NASCAR Aprons - For tailgating at the track or at home! * Funny Aprons - Don't just say it; wear it! * NFL Football Aprons - Pick from any of the 32 teams! * Christian Aprons - Perfect for church dinners! * Major League Baseball Aprons - Wear your team with pride! * Personalized Chef Hats - Top off your culinary look in style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Amsterdam, Sunny Side Up > Wine Appreciation: Kangarilla Road 2004 Cabernet Sauvignon > Food Funnies: Fast-Food Ventures That Have Failed S E L E C T E D R E C I P E S : * Applebee's Classic Patty Melt http://www.e-cookbooks.net/recipes2/05131.htm * Steak au Poivre http://www.e-cookbooks.net/recipes1/06102.htm * Broiled Tilapia Parmesan http://www.e-cookbooks.net/recipes3/04273.htm * Green Chile Chicken Enchiladas http://www.e-cookbooks.net/recipes3/04274.htm * Thai Chicken Wrap http://www.e-cookbooks.net/recipes2/05135.htm * BBQ Potato Salad http://www.e-cookbooks.net/recipes3/04276.htm * Fruit Salsa and Cinnamon Chips http://www.e-cookbooks.net/recipes3/04277.htm * Mangoes Flambe http://www.e-cookbooks.net/recipes1/04288.htm > Healthy Eating: Low Carb: Belgian Waffles http://www.e-cookbooks.net/recipes/lc20.htm Diabetic: Chocolate Cheesecake http://www.e-cookbooks.net/recipes/diab18.htm Low Fat: Pasta with Blue Cheese Sauce http://www.e-cookbooks.net/recipes/lowfat16.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== With summer approaching, please be reminded of food safety, and preventing foodborne illness. * Wash ALL fresh produce thoroughly. When preparing lettuce, break into pieces - then wash. * Cook foods to the required minimum cooking temperatures: - 165 F > Poultry, poultry stuffing, and stuffed meat. - 158 F > Ground Beef, fish, and seafood. - 150 F > Pork and food containing pork. - 145 F > shell eggs and foods containing shell eggs. * Separate raw animal foods from other raw or ready-to-eat foods during storage and preparation. * Cool leftovers as quickly as possible. Reheat to 165F before serving again. * BY ALL MEANS, REMEMBER THIS: Bacteria on food will rapidly multiply when left at a temperature between 45 F and 140 F. Avoid this danger zone as much as possible. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) How many slices are there in a typical Japanese loaf of bread? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You can tell a lot about a fellow's character by his way of eating jellybeans." - Ronald Reagan (1911 - 2004) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: May is: National Strawberry Month National Salad Month National Barbecue Month National Chocolate Custard Month National Egg Month National Hamburger Month National Asparagus Month National Salsa Month April 29 - National Shrimp Scampi Day April 30 - National Oatmeal Cookie Day May 1 - National Chocolate Parfait Day May 2 - National Truffles Day May 3 - National Raspberry Popover Day May 4 - National Candied Orange Peel Day May 5 - National Hoagie Day May 6 - National Crepe Suzette 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Amsterdam, Sunny Side Up By MARK BITTMAN In Northern Europe, some towns still ring church bells when asparagus stalks first emerge from the ground, and from April to June it's a rare menu that doesn't feature asparagus in some form or other. My favorite discovery on a couple of trips through the region last spring was in Amsterdam, where I was served asparagus with hard-boiled egg, ham and beurre noisette - butter that is browned until its nutty flavor comes through. When I got home, I thought I could improve this slightly, and I believe I have, combining asparagus with a fried egg and finishing the dish with Parmesan. It's a bit odd, with a few ingredients cooked separately and then assembled at the last moment, but it's a very easy dish, and it works nicely. I like it best with fat asparagus; skinny ones taste fine, but when poached or steamed they overcook too easily. There's a price to pay, however, because often fat asparagus must be peeled, from the base of the flower to the end of the stalk. While some people might consider this an unnecessary refinement, I think it is usually well worth the effort. If you do not peel asparagus you risk overcooking it, because the skin takes longer to become tender than the flesh. Use an ordinary vegetable peeler and the task becomes the work of a moment. Snap off the woody base, too. You can use a knife if you prefer. For the ham, use prosciutto or other dry-cured ham, if possible, and feel free to increase the amount. If you must use wet-cured ham, try to find some that doesn't contain more than 10 percent water (typical supermarket ham has up to 30 percent). The Parmesan should be genuine Parmigiano-Reggiano or its close relative from the region around Milan, grana Padano. The combination of melted butter and runny egg yolk mimics Hollandaise sauce, though I think that browning the butter yields a more flavorful result. Though the simplicity of the dish is indisputable (for many people, the trickiest part will be frying the eggs), the combination is glorious, both in its appearance and its eating. Asparagus Dutch Style ===================== 1 1/2 to 2 pounds asparagus, trimmed 6 tablespoons butter, or more 4 eggs Salt and pepper 8 thin slices dry-cured ham, like prosciutto 12 or 16 paper-thin slices Parmigiano-Reggiano. 1. Poach or steam asparagus in or above boiling salted water until it is bright green and just tender, 3 to 7 minutes, depending on its thickness. Meanwhile, put 4 tablespoons butter in a small saucepan over low heat. 2. Place at least 2 tablespoons butter in a large skillet, preferably nonstick, and turn heat to medium. When butter in skillet melts, crack eggs into it. Cook, sprinkling with salt and pepper, until whites are no longer runny, about 5 minutes. 3. Drain asparagus and divide among 4 plates. Turn off heat under butter in saucepan the moment it browns; if eggs are not quite ready, keep butter warm over low flame. 4. Top asparagus with a portion of ham, then a fried egg, then some browned butter, and finally a few slices of the cheese. Serve. 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 ========================== Kangarilla Road 2004 Cabernet Sauvignon Price: $19 The color is a deep dark vibrant crimson. The bouquet has lifted ripe berry fruit and blackcurrant with some vanillin and cedary oak characters as well as classic cassis Cabernet aromas. The palate has plenty of berry fruit, vanillin oak and fine tannins. An intense and structured wine with rich fruit and a long finish. Serve With: Grilled Lamb Kebabs ======================================== 1 1/2 tablespoons olive oil 2 teaspoons red wine vinegar 1 large garlic clove, minced 3/4 teaspoon ground cumin 3/4 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 1/3 to 1 1/2 pounds lamb shoulder arm (round-bone) chops, trimmed, boned, cut into 1-inch pieces 4 bamboo skewers, soaked in water 10 minutes preparation Prepare barbecue (medium-high heat) or preheat broiler. Whisk first 7 ingredients in medium bowl to blend. Add lamb; toss to coat evenly. Let stand 5 minutes. Thread lamb on skewers, leaving 1/2-inch space between each piece. Grill or broil lamb until crusty brown outside but still pink inside, turning occasionally, about 8 minutes. Arrange skewers on plates and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Fast-Food Ventures That Have Failed ================================================= 9. Sundaes, Bloody Sundaes 8. Montezuma's Drive-Thru-U Mexican 7. Adolph's Oven 6. Jacko-in-the-Box 5. Burger Dictator 4. Chernobyl Fried Chicken 3. Long John Silverfish 2. Murphy's Slaw ... and the #1 Failed Fast-Food Venture ... 1. El Sushi de Pollo =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Applebee's Classic Patty Melt ============================= 1 burger patty Salt, pepper, granulated garlic, to taste Melted butter, as needed 2 pieces Italian bread 2 tablespoons mayonnaise with roasted garlic and mustard 2 slices Swiss cheese 2 slices Cheddar cheese 1/2 cup sliced onions Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet (set at 350F). Spread mayonnaise onto bread. Drop bread, dry side down, onto melted pools and swirl to coat (to avoid sticking). Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar. In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating. Place cooked burger patty on top of one cheese-topped slice of bread and the sauteed onions on the other. Carefully close and cut sandwich. Serve with your favorite summer side dish. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak au Poivre =============== 1 to 1 1/2 Tablespoons cracked black peppercorns 2 tenderloin steaks, at least 1 1/4" thick 2 Tablespoons butter 1 Tablespoon shallots, minced 2 Tablespoons cognac 2 Tablespoons red wine 1/4 cup beef broth 2 Tablespoons heavy cream Crack the peppercorns in a mortar and pestle, or lay them in a plastic bag on a cutting board and crush with a rolling pin. Press the cracked peppercorns into the steaks. Heat the butter in a heavy skillet and sear the steaks over medium-high heat on both sides, turning once. Reduce heat to medium and cook, turning often, till desired doneness. Remove meat from pan and keep warm. Add the minced shallots to the pan and saute for a minute or so; do not let them brown. Add the cognac and wine and boil for 1 minute. Add the beef broth and boil another minute, scraping up bits from the pan. Stir in cream and just bring to a boil. Taste and correct seasoning. Pour sauce over steaks and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Broiled Tilapia Parmesan ======================== 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Chile Chicken Enchiladas ============================== 12 - 18 corn tortillas 1/2 cup oil 8 oz. shredded Monterey Jack cheese 3/4 cup chopped onion 1/4 cup butter or margarine 1/4 cup flour 2 cups chicken broth 4 oz. chopped green chiles 1 cup sour cream 1 chicken or 3 breast halves, boiled and shredded chopped green onions (garnish) Cook tortillas in hot oil until softened (5 seconds). Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir until heated. Pour over enchiladas. Bake at 375F for 20 minutes or until heated through. Put remaining cheese on top and return to oven for 5 more minutes. Garnish with chopped green onions. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Thai Chicken Wrap ================= 3/4 pound skinless, boneless chicken breast 1/2 teaspoon garlic salt 1/4 to 1/2 teaspoon pepper 6 (8 to 10 inch) plain, red or green flour tortillas 1 tablespoon oil 4 cups packaged shredded broccoli (broccoli slaw mix) 1 medium red onion, cut into thin wedges 1 teaspoon grated fresh ginger Peanut Sauce (recipe follows) Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2 to 3 minutes or until vegetables are crisp-tender. Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. (Or wrap tortillas in foil and heat in a 350F oven for 10 minutes.) To assemble, spread each tortilla with about 1 tablespoon Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side. Thai Peanut Sauce: 3 tablespoons white or brown sugar 1/4 cup creamy peanut butter 3 tablespoons soy sauce 3 tablespoons water 2 tablespoons cooking oil 1 teaspoon minced garlic dash Tabasco Combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= BBQ Potato Salad ================ 5 pounds Idaho potatoes 1/4 cup water 1/2 cup vinegar 1/2 cup sugar salt and fresh ground black pepper (to taste) 2 teaspoons celery seeds 3 large eggs, hard-boiled and chopped 1 small onion, finely chopped 1/2 cup chopped fresh parsley 2 medium carrots, peeled/shredded 2 stalks celery, finely sliced 1 to 1 1/2 cup mayonnaise 1/4 cup sour cream 1 teaspoon dry mustard 1/4 cup BBQ Sauce Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not waterlogged); After they cool, remove the skins and slice or dice them as you wish Boil 1/4 cup water, 1/2 cup vinegar and 1/2 cup sugar until the sugar is dissolved. Let it cool and pour it over the potatoes. Add salt and pepper to taste and 2 tsp. celery seeds. Mix gently. Add the remaining ingredients starting with 1 cup of mayonnaise and adding more if needed. Mix gently - do not over mix. Servings: 12 =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fruit Salsa and Cinnamon Chips ============================== 2 kiwis, peeled and diced 2 Golden Delicious apples, peeled, cored and diced 8 ounces raspberries 1 pound strawberries 2 tablespoons white sugar 1 tablespoon brown sugar 3 tablespoons fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 cups cinnamon sugar In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350F. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mangoes Flambe ============== 4 (1-lb) firm-ripe mangoes 6 tablespoons turbinado sugar such as Sugar in the Raw 1/3 cup dark rum Preheat broiler. Wash and dry mangoes. Remove 2 flat sides of each mango with a sharp knife, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces (reserve remaining fruit for another use). Make a crosshatch pattern with a small sharp knife, cutting across fruit down to skin at 1/2-inch intervals and being careful not to pierce through. Grasp fruit at both ends and turn inside out to make flesh side convex. Arrange fruit, skin side down, in a large shallow baking pan lined with foil and sprinkle evenly with 4 tablespoons turbinado sugar (total). Broil 5 inches from heat until fruit is golden brown (it will not brown evenly), about 5 minutes. Arrange fruit on a large platter. Cook rum with remaining sugar in a small saucepan over moderately low heat, stirring, until sugar is dissolved. Remove from heat, then carefully ignite rum with a kitchen match and pour, still flaming, over warm mangoes. Serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Six Bread comes in small loaves of thick sweet slices. A businessman's breakfast in Japan these days is not the traditional raw egg and bowl of natto but a hardboiled egg and a piece of thick toast, all washed down with "American Coffee" (a watered down and milked short black). =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=