* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 16 = = = = = = = = = = = = = = = = = = = = = = = = = = = MEMORIAL DAY KICKS OFF THE GRILLING SEASON! =========================================== Discover our huge selection of cooking aprons! * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Barbecue! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: "Fresh Fennel in Cahoots" > Wine Appreciation: Paringa 2005 Shiraz > Food Funnies: Signs You're Eating an Endangered Species S E L E C T E D R E C I P E S : * Red Lobster's Hawaiian Skewers http://www.e-cookbooks.net/recipes2/05121.htm * Beef Medallions in Red Wine Sauce http://www.e-cookbooks.net/recipes2/05122.htm * Grill Master Pork Shoulder Steaks http://www.e-cookbooks.net/recipes2/05123.htm * Cheese Calzones http://www.e-cookbooks.net/recipes2/05124.htm * Roasted Potatoes with Greens http://www.e-cookbooks.net/recipes2/05125.htm * Egg and Cheese Puffs http://www.e-cookbooks.net/recipes2/05126.htm * Peanut Slaw http://www.e-cookbooks.net/recipes2/05127.htm * Italian Cream Cake http://www.e-cookbooks.net/recipes2/05128.htm > Healthy Eating: Low Carb: Pork Medallions Dijon http://www.e-cookbooks.net/recipes/lc22.htm Diabetic: Texas Bean Dip http://www.e-cookbooks.net/recipes/diab43.htm Low Fat: Sugar & Spice Zucchini Bread http://www.e-cookbooks.net/recipes/lowfat18.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * If you've ever made soup or sauces and stored the leftovers in the refrigerator, you know they thicken as they sit. But be careful when you reheat it. On the one hand, you don't want it to scorch from being too thick. On the other hand, you don't want to overestimate how thick it is. Let it begin to warm up before you add liquid (water, cream, milk, etc.) When it is just starting to get warm, you will be better able to judge its consistency. * If you don't have time to make a cream sauce for vegetables, just combine equal parts mayonnaise and water used to cook the vegetables. Season to taste. * Instead of salting gravy, enrich both the gravy's color and flavor by using a little soy sauce. * When measuring shortening, first line the measuring cup with plastic wrap. Spoon shortening into the cup, pack it tightly to the rim and pull out by tugging on the plastic wrap. The cup stays clean and the shortening can be used immediately or refrigerated. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Which U.S. city boasts the world's largest drive-in restaurant? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Mother's words of wisdom: 'Answer me! Don't talk with food in your mouth!'" - Erma Bombeck =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 May 13 - National Apple Pie Day May 14 - National Buttermilk Biscuit Day May 15 - National Chocolate Chip Day May 16 - National Coquilles St. Jacques Day May 17 - National Cherry Cobbler Day May 18 - National Cheese Soufflé Day May 19 - National Devil's Food Cake Day May 20 - National Quiche Lorraine 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Fresh Fennel in Cahoots By MARK BITTMAN Roasting a batch of fennel a couple of weeks ago, it occurred to me that its relatively long cooking time begged for it to serve as the base for a slightly more complicated dish. In the Mediterranean and in coastal California, which has a similar climate and geology, fennel is often used as a base for fish, either whole or in fillets. More often than not it is wild fennel, which cooks quickly and imparts its flavor to the fish but is itself not much in the way of eating; more herb than vegetable. The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor. Of course you have to start with a decent chicken, but those are finally easy enough to come by. Given chicken's tendency to become dry during cooking, I'd suggest one of two options: Use all drumsticks and thighs; these will flavor the fennel brilliantly, remain moist even if you overcook them slightly, and give you the crunchiest skin. (If you separate drumstick from thigh at the joint, a simple cut, you'll also reduce cooking time by about 10 minutes.) Or cut up a whole chicken. If you do this, cut apart the drumsticks and thighs so they cook almost as quickly as the breast pieces. Even then, you may want to remove the breasts early to keep them from drying out. Roast Chicken With Fennel ========================= 1/3 cup extra virgin olive oil, or as needed 2 bulbs fennel, trimmed and cut into ¼-inch-thick slices Salt and freshly ground black pepper 1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs Chopped fresh parsley leaves for garnish Lemon wedges 1. Heat oven to 450F. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper. 2. Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn. 3. The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Paringa 2005 Shiraz Price: $11 The wine color is deep purple to dark crimson. It has a spicy Shiraz nose, characterized by white pepper and sweet Nevers oak. A full, rich Shiraz, the palate shows succulent, ripe fleshy berry fruit, generous oak and a soft tannin finish. Delicious drinking now and should age well for several years if desired. Serve With: Blue Ribbon Chili ================= 2 teaspoons oil 2 onions, chopped 3 cloves garlic, minced 1 lb. lean ground beef 3/4 lb. beef sirloin, cubed 1 (14 1/2 ounce) can diced tomatoes 1 can dark beer 1 cup strong coffee 2 (6 ounce) cans tomato paste 1 can beef broth 1/2 cup brown sugar 3 1/2 tablespoons chili sauce 1 tablespoon cumin 1 tablespoon cocoa 1 teaspoon oregano 1 teaspoon cayenne 1 teaspoon coriander 1 teaspoon salt 2 (15 ounce) cans kidney beans 4 chili peppers, chopped Heat oil, and cook onions, garlic and meat until browned. Add tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook for one minute. Add remaining ingredients, stir, and heat until just bubbling. Reduce heat and simmer for about two hours while stirring once in a while. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You're Eating an Endangered Species ======================================================= 8. The radio tag caught between your teeth should be your first clue. 7. The menu shows the prices, but the names are blank. 6. Instead of letting you choose your seafood from the tank, your waiter shows you the selection inside his jacket. 5. A flickering neon sign outside the restaurant advertises "Giant Panda BBQ & Bail Bonds." 4. You order your fish poached and the waiter says, "Of course, but how would you like it cooked?" 3. You just bit into a tiny "HELP ME!" sign in your Spotted Owl fricassee. 2. Oddly, the white meat tastes nothing like chicken. ... and the #1 Sign You're Eating an Endangered Species ... 1. You're at a barbecue thrown by Ted Nugent. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Red Lobster's Hawaiian Skewers ============================== 1/2 pound shrimp, peeled, deveined & uncooked 1/2 pound bay or sea scallops 1 can pineapple chunks in juice 1 green bell pepper, cut in wedges bacon slices Sauce: 6 ounces barbecue sauce 16 ounces salsa 2 tablespoons pineapple juice 2 tablespoons white wine Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly on each side and grill. Cook until shrimp are a pink color. Serve with rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Medallions in Red Wine Sauce ================================= 1 1 1/2-pound beef tenderloin 4 tablespoons (1/2 stick) butter 4 large garlic cloves, chopped 3 large shallots, chopped (about 2/3 cup) 1 teaspoon dried thyme 1 tablespoon all purpose flour 2 cups canned beef broth 2 cups dry red wine Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, saute beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; saute until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over. Serve with buttered noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grill Master Pork Shoulder Steaks ================================= 1 1/2 tablespoons Hungarian paprika 1 tablespoon ground coriander 1 tablespoon finely grated lemon zest (zest from 1 lemon) 1 tablespoon dried marjoram 2 teaspoons garlic powder 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon caraway seeds, crushed 1/4 teaspoon ground cinnamon 8 boneless pork shoulder steaks, cut 3/4-inch thick In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of steaks, pressing into surface. Place steaks in center of cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for well-done (170F), turning once halfway through grilling time. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cheese Calzones =============== 1 1/2 cups warm water (105F) 4 1/2 cups flour 1 tablespoon olive oil 2 1/2 teaspoons sugar 2 1/2 teaspoons salt 1/2 teaspoon yeast In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5). Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set all on plate, cover with plastic, and allow to proof for 1-2 hours. Meanwhile, mix: 1 lb. ricotta cheese 1 cup shredded mozzarella pinch of black pepper Preheat oven to 500F. Take a dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking. Place in center of oven and bake for 10-12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Potatoes with Greens ============================ 6 small red potatoes, quartered 2 tablespoons butter 2 cloves garlic, minced 1 tablespoon fresh rosemary, chopped sea salt and ground black pepper to taste 1 cup fresh spinach leaves Preheat the oven to 400F. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Egg and Cheese Puffs ==================== 1 pound bacon 10 eggs, beaten 1 (16 oz.) container cottage cheese 1 pound Monterey Jack cheese, shredded 1 (7 oz.) can diced green chile peppers, drained 1/2 cup all-purpose flour 1/2 cup butter, melted 1 teaspoon baking powder 1/2 teaspoon salt Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon. Cover and refrigerate overnight. The next morning, preheat oven to 350F. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups. Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Peanut Slaw =========== 4 cups shredded cabbage 1 cup chopped celery 1/2 cup sour cream 1/4 cup minced green onion 1/2 cup peeled and chopped cucumbers 1/2 teaspoon prepared mustard 1 teaspoon prepared horseradish 1 teaspoon lemon juice salt and pepper 1/2 cup chopped peanuts Combine cabbage and celery. Cover tightly and chill. In a small bowl, combine all other ingredients (except salt, pepper, and peanuts). Cover and chill at least one hour. Shortly before serving, spoon the dressing mixture over the cabbage and celery, stirring to blend. Season with salt and pepper to taste. Sprinkle peanuts over the top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Cream Cake ================== For cake layers: 2 cups granulated sugar 1 1/2 cups vegetable shortening, softened 1 stick (1/2 cup) margarine, softened 5 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup well-shaken buttermilk 1 teaspoon vanilla 2 cups sweetened flaked coconut 1 cup chopped pecans For frosting: 1 (8 oz.) package cream cheese, softened 1 stick (1/2 cup) margarine, softened 1 teaspoon vanilla 1 lb. box confectioners' sugar Make cake layers: Preheat oven to 375F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely. Make frosting: In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Atlanta, Georgia If you've never been to the Varsity in Atlanta, you just haven't lived. (There's one in Athens, Ga. too.) It's located across from Georgia Tech and when there is a home football game, the Varsity may serve over 30,000 customers in one day. The Varsity can accommodate 600 cars at one time. What do they serve? WONDERFUL chili dogs, GREAT fried onion rings and fries and SUPERIOR fried pies plus a very special orange drink. The Varsity is known for serving more Coke in a year than any other single U.S. restaurant. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=