* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 17 = = = = = = = = = = = = = = = = = = = = = = = = = = = NEW!!! PERSONALIZED COLORED APRONS! =================================== Choose from six different apron colors and personalize your text with a wide variety of fonts and colors. A great gift idea! http://www.coolaprons.com/aprons.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Sparks of Flavor Stand in for Heat > Wine Appreciation: Wynns Riesling 2005 > Food Funnies: Items From the Food Periodic Table S E L E C T E D R E C I P E S : * Ruby Tuesday's Broccoli-Cheese Soup http://www.e-cookbooks.net/recipes4/05021.htm * Grilled Jerk Chicken http://www.e-cookbooks.net/recipes4/05022.htm * Carne Asada http://www.e-cookbooks.net/recipes/857.htm * A Better Burger http://www.e-cookbooks.net/recipes4/05054.htm * Garden Risotto http://www.e-cookbooks.net/recipes4/05025.htm * French Toast with Bananas http://www.e-cookbooks.net/recipes4/05026.htm * Spring Salad http://www.e-cookbooks.net/recipes/05267.htm * Three-Milk Cake http://www.e-cookbooks.net/recipes/4288.htm > Healthy Eating: Low Carb: Coconut Cream Pudding http://www.e-cookbooks.net/recipes2/505lc.htm Diabetic: Fruit Baked Apples http://www.e-cookbooks.net/recipes2/505diab.htm Low Fat: Cajun Chicken with Lemon Sauce http://www.e-cookbooks.net/recipes2/505lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Biscuits will be crisp on the outside and flaky in the center if you roll the dough thin and fold it over once before cutting out biscuits. They'll also split open easily when you're ready to butter them. * To split a cake into layers, loop a length of waxed dental floss around the outside of the cake at the point you want the cut, then cross the ends and pull gently but firmly. The floss will cut right through the cake. * Most recipes calling for dried beans recommend soaking them overnight; lots of us don't have the time or inclination to think that far ahead. To speed up the process, place washed beans in a large covered bowl with water (they will absorb lots) and microwave until it comes to a full boil. Let sit in the micro for about 1 hour and you have pre-soaked beans; then cook as desired. This works on almost all beans; they are ready to be cooked in your recipe, will be soft and cooked in about one hour. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) When preparing this Danish dessert, would you usually bake Krammerhuse in the summer? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The quality of food is in inverse proportion to the altitude of the dining room, with airplanes the extreme example." - Bryan Miller (NY Times Restaurant Critic) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 Asparagus Month National Barbecue Month National Chocolate Custard Month National Egg Month National Hamburger Month National Macaroon Day National Salad Month National Salsa Month National Strawberry Month May 4 - National Candied Orange Peel Day May 5 - National Hoagie Day May 6 - National Crepe Suzette Day May 7 - National Roast Leg of Lamb Day May 8 - National Coconut Cream Pie Day May 9 - National Butterscotch Brownie Day May 10 - National Shrimp Day May 11 - National Mocha Torte 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Sparks of Flavor Stand in for Heat By Mark Bittman Back in the early ’80s, when I had just begun to write about cooking, I used to hang around in the kitchen of a man named Peter Chang. Mr. Chang ran a one-man-show of a Chinese restaurant in New Haven, and was kind and patient enough to teach me some of what he knew. Mr. Chang’s efficiency was questionable: he’d start grinding the meat and shredding the cabbage when someone ordered dumplings, and often began a batch of stock only when the first patron asked for hot-and-sour soup. Meals at his restaurant frequently lasted three hours and more, time largely spent waiting. But the freshness of his ingredients (he shopped daily, of course), his sense of flavor (he tasted everything), and his ability to cook à la minute (prep was inconceivable to him) were all widely admired. Given his style, Mr. Chang was forced to keep things simple, and it never failed to surprise me how he got so much flavor out of so few ingredients. This dish, which he taught me about 25 years ago, is a perfect example. It is so simple that - in an odd change from standard operating procedure - I’ve made it slightly more complicated over the years. Mr. Chang’s version went like this: get some oil really hot in a wok. Dump in snow peas. Cook over maximum heat until they’re bright green. Heat peanut and sesame oil, half and half; drizzle over the peas; finish with soy sauce. Voilà. I add ginger and garlic for extra punch, maybe because the special flavor Chinese cooks call the "breath of the wok" comes only from super-high heat. No one with a typical home stove can approach that level. But I can’t see those glossy peas, hear the sizzle of the hot oil on top, watch the soy sauce slide down onto the plate, and eat these babies, piping hot, without thinking of the man who was a real mentor. Quick Stir-Fried Snow Peas ========================== 3 tablespoons peanut oil 1 1/2 pounds snow or sugar snap peas, washed and trimmed 1 teaspoon dark sesame oil 1 tablespoon minced ginger 1 tablespoon minced garlic 1 to 2 tablespoons soy sauce Place 2 tablespoons peanut oil in a large, deep skillet or wok and turn heat to high. When it begins to smoke, toss in peas and cook, stirring almost constantly, until they are glossy, bright green and begin to show a few brown spots, about 5 minutes. Meanwhile, in a small pot over low heat, warm remaining peanut oil with sesame oil. When peas are almost done, stir in ginger and garlic, and cook another minute or so. Turn off heat and remove peas to a platter. Drizzle with heated oils and soy sauce. Taste and adjust seasoning, 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 ========================== Wynns Riesling 2005 Price: $10 Color: Pale straw with a light green tinge. Nose: Aromas of orange blossom and jasmine are complexed by delicate lemon peel notes. Palate: A good richness of fruit provides strength for the palate with soft natural acidity. Grapefruit, lemon and lime flavors provide freshness and a lively finish with a delicate chalkiness adding persistence. A hallmark Wynns Coonawarra Estate Riesling. Serve With: Chicken In Riesling =================== 1 whole chicken (about 3 1/2 pound), cut into 8 pieces 1 tablespoon vegetable oil 3 tablespoons unsalted butter, divided 4 medium leeks (white and pale green parts only), finely chopped (2 cups) 2 tablespoons finely chopped shallot 4 medium carrots, halved diagonally 1 cup dry white wine (preferably Alsatian Riesling) 1 1/2 pound small (2-inch) red potatoes 2 tablespoons finely chopped flat-leaf parsley 1/2 cup creme fraiche or heavy cream Fresh lemon juice to taste Preheat oven to 350F with rack in middle. Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate. Meanwhile, wash leeks and pat dry. Pour off fat from pot, then cook leeks, shallot, and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until leeks are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, carrots, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes. While chicken braises, peel potatoes, then generously cover with cold water in a 2- to 3-quart saucepan and add 1 1/2 teaspoons salt. Bring to a boil, then simmer until potatoes are just tender, about 15 minutes. Drain in a colander, then return to saucepan. Add parsley and shake to coat. Stir creme fraiche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Time For A New Mousepad? ======================== Discover hundreds of different designs in a wide variety of themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Items From the Food Periodic Table ================================================ 8. Rh: Rhubarb - Purple element with no apparent use. Rhumored to be edible. 7. Co: Coffee - Mixes well with Hf: Half & Half, Sg: Sugar, & Ir: Irish Whiskey 6. V: Velveeta - Bland substance commonly associated with a mobile property. 5. Ds: Diet soda - Lightweight element mistakenly believed to reduce density in other elements. 4. Uuh: Unidentifiable - What elements turn into when refrigerated for more than 14 days. 3. Li: Limburger - A radiolfactive substance with a half-life of about a day. 2. Fr: Frankfurter - Tubular comestible, indigenous to fairs and stadiums, no recognizable nutritional value. Forms stable compounds with B: Bun, Md: Mustard, K: Ketchup, O: Onions, and S: Sauerkraut. ... and the #1 Item From the Food Periodic Table ... 1. Pr: Produce - Unstable element which always eventually changes state from solid to liquid. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ruby Tuesday's Broccoli-Cheese Soup =================================== 1/4 cup (1/2 stick) margarine 1/2 cup onions, diced 1/2 cup celery, diced 1/2 cup carrots, diced 20 ounces broccoli, fine cut 1/2 teaspoon dry mustard 1/2 teaspoon white pepper 2 1/2 tablespoons flour 1/2 lemon peel, finely grated 4 1/2 ounces chicken broth 2 pounds pasteurized processed cheese 3/4 teaspoon Tabasco sauce 1 tablespoon Worcestershire sauce 16 ounces whipping cream 1 gallon water Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside. Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil. While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce heat and stir in cheese until completely melted. (Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then remove from heat. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Jerk Chicken ==================== For jerk marinade: 3 scallions, chopped 4 large garlic cloves, chopped 1 small onion, chopped 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded 1/4 cup fresh lime juice 2 tablespoons soy sauce 3 tablespoons olive oil 1 1/2 tablespoons salt 1 tablespoon packed brown sugar 1 tablespoon fresh thyme leaves 2 teaspoons ground allspice 2 teaspoons black pepper 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon cinnamon For chicken: 4 chicken breast halves with skin and bones (3 lb), halved crosswise 2 1/2 to 3 lb chicken thighs and drumsticks Blend all marinade ingredients in a blender until smooth. Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day. Let chicken stand at room temperature 1 hour before cooking. Preheat grill on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carne Asada =========== 1 - 20 ounce top sirloin steak 2 tablespoons vegetable oil 1/2 teaspoon dried leaf oregano, crushed 1/2 teaspoon salt 1/4 teaspoon coarsely ground pepper 1/4 cup orange juice 1 tablespoon lime juice 2 teaspoon cider vinegar 2 orange slices, 1/2" thick Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium-rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= A Better Burger =============== 1 pound ground chuck 1 tablespoon prepared horseradish puree 1 tablespoon minced garlic Salt and pepper 4 (2-ounce) slices of Havarti cheese 4 onion rolls, split in half 2 tablespoons butter, room temperature Preheat the grill. In a mixing bowl, combine the beef, horseradish, and garlic. Mix thoroughly. Season the beef with salt and pepper. Divide the mixture into four balls and form into firm round 3/4-inch patties. Place the patties on a hot grill. Cook the burgers for 4 to 5 minutes on each side for medium. During the last couple of minutes of cooking, place a slice of cheese on each patty. After the cheese has melted remove the burgers from the grill. Spread each half of the rolls with the butter. Place the rolls on the grill and cook for about 30 seconds to lightly toast the bread. Place the burger in-between each bun. Garnish each burger according to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Garden Risotto ============== 6 cups low-sodium chicken broth 2 teaspoons olive oil 1 medium onion, chopped 1 1/2 cups Arborio rice 1/2 cup dry white wine 3/4 teaspoon salt Freshly ground black pepper 3 lightly packed cups baby spinach leaves 1 cup frozen peas 1/2 pound asparagus, steamed and cut into 3/4-inch pieces 1/4 cup freshly grated Parmesan Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes. Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= French Toast with Bananas ========================= 1 egg 1 yolk 1/2 teaspoon vanilla extract 1 teaspoon rum 1/4 cup sugar 1 cup half-and-half 4 slices good white bread, preferably sourdough 4 tablespoons butter 4 bananas, each peeled and cut into 3/4-inch rounds 2 tablespoons brown sugar Mix together the egg, yolk, vanilla, rum, sugar, and half-and-half. Place half the butter in a large, no-stick skillet and turn the heat to medium-high. Dip each slice of the bread in the batter and, when the butter foam subsides, cook the bread until nicely browned on both sides, in batches if necessary. Meanwhile, heat the remaining butter in another no-stick skillet over medium heat. When the foam subsides, cook the banana pieces until lightly browned, turning frequently and sprinkling them with the brown sugar as they cook, 5 to 10 minutes. Cover each piece of bread with a portion of the bananas and sprinkle the top with confectioner's sugar. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spring Salad ============ 12 slices bacon 2 heads fresh broccoli, florets only 1 cup chopped celery 1/2 cup chopped green onions 1 cup seedless green grapes 1 cup seedless red grapes 1/2 cup raisins 1/2 cup blanched slivered almonds 1 cup mayonnaise 1 tablespoon white wine vinegar 1/4 cup white sugar Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Three-Milk Cake (Pastel de Tres Leches) ======================================= 1 1/2 cups all-purpose flour 1 tablespoons baking powder 4 eggs, separated 1 1/2 cups sugar 1/2 cup milk Fresh strawberries and mint leaves for garnish Topping (recipe follows) Meringue (recipe follows) Preheat oven to 350F. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes. Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes. Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves. Topping: 1 (12-ounce) can evaporated milk 1 (14-ounce) can sweetened condensed milk 2 cups milk 1 (16-ounce) carton sour cream Combine milks and sour cream (do not beat). Use as directed. Meringue: 1 cup sugar 1/2 cup water, heated 3 egg whites Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: No Krammerhuse are Danish cones. An extremely light batter is used to make these delicate sweets. A special pan, usually called a Krummekage pan, is needed and sometimes this pan can be found with a pretty design. These cones are best made in the Spring, specifically around Eastertime or a little after. Strawberries are best with these cones, as well as homemade sweetened whipped cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=