* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 19 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: An Easy Way to Stuff Chicken Breasts > Wine Appreciation: Veramonte Sauvignon Blanc Reserva 2007 > Food Funnies: Rejected New Soda Flavor Ideas S E L E C T E D R E C I P E S : * Macaroni Grill Pesto and Garlic Shrimp http://www.e-cookbooks.net/recipes4/05161.htm * Grilled Flank Steak http://www.e-cookbooks.net/recipes/05133.htm * Duck with Orange Sauce http://www.e-cookbooks.net/recipes4/05163.htm * Toasted Ravioli http://www.e-cookbooks.net/recipes4/05164.htm * Scalloped Potatoes http://www.e-cookbooks.net/recipes4/05165.htm * Onion and Pepper Crostini http://www.e-cookbooks.net/recipes4/05166.htm * Fruited Curry Chicken Salad http://www.e-cookbooks.net/recipes4/05167.htm * Bread Pudding with Spiced Rum Sauce http://www.e-cookbooks.net/recipes4/05168.htm > Healthy Eating: Low Carb: Burgers ala Lobster Club http://www.e-cookbooks.net/recipes/lc23.htm Diabetic: Special Chocolate Ice Cream http://www.e-cookbooks.net/recipes/diab21.htm Low Fat: Fruit Smoothie http://www.e-cookbooks.net/recipes/lowfat19.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Camping Tips: * Plan all your meals before you leave, making a list of every ingredient you'll need. This way you won't forget anything, and you'll be sure to bring the right amount of food. * Camping trips usually involve lots of physical activity, so everyone will be extra-hungry: bring plenty of snacks! * Put your food in the car or in a lidded box at night or whenever you leave the campsite in order to keep the forest animals out of your food supply. * Cover pots whenever cooking outdoor. Food will get done quicker and you will save on fuel. Also helps keep dirt and insects out of your food. * Freeze meat before putting in cooler. Keeps other foods cold and will keep longer. * Bring plenty of garbage bags so you can pack out every last piece of trash you brought in with you. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) On which holiday are Dutch doughnuts known as "oliebollen" traditionally served ? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "This recipe is certainly silly. It says to separate the eggs, but it doesn't say how far to separate them." - Gracie Allen =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 Salad Month National Salsa Month National Strawberry Month May 18 - National Cheese Soufflé Day May 19 - National Devil's Food Cake Day May 20 - National Quiche Lorraine Day May 21 - National Strawberries & Cream Day May 22 - National Vanilla Pudding Day May 23 - National Taffy Day May 24 - National Escargot Day May 25 - National Wine 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= An Easy Way to Stuff Chicken Breasts by Mark Bittman In almost every instance the sole reason to stuff one food with another is appearance. So for me the questions are: Is it easy enough to make it worth the effort? Does the process add or detract from the overall flavor? I’ve gotten to the point where I no longer feel ravioli are worth my time, for example; I love the way they look, but they taste pretty much the same as fresh pasta with sauce. I haven’t stuffed a turkey in 20 years because it’s counterproductive: the stuffing gets worse when you cook it inside the turkey. I do like stuffing chicken breasts with greens, though. The chicken juices seem to contribute to the greens’ flavor, even if subtly. But the whole pounding and rolling process became burdensome. Call me lazy; I am. Here is a technique that has it all: it’s easy, it makes chicken breasts taste good (no mean feat) and, as an added bonus, it produces lots of servings without much effort. Take two chicken breast halves and pound them just a little. If they’re an inch thick at first, maybe take them down to three- quarters of an inch. Lay some cooked greens on one, put the other on top, and tie them together. It’s really not stuffing, but layering. The cooking of greens and chicken takes place in one pan, first on the stove top, then in the oven. The resulting dish not only looks impressive but tastes better than chicken and greens served separately. Stuffed Chicken Breasts ======================= 3 tablespoons extra virgin olive oil 1/4 cup raisins 1/4 cup pine nuts 1 tablespoon minced garlic 1 pound fresh spinach leaves Salt and freshly ground black pepper 1/4 cup panko (Japanese bread crumbs), optional 4 boneless chicken breasts (about 1 1/2 pounds) 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard Preheat oven to 350F. Cut six 8-inch pieces of butcher twine. Put 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. When hot, add raisins, pine nuts and garlic, and cook for about 30 seconds; add spinach, sprinkle with salt and pepper, and cook, stirring constantly, until wilted and fairly dry, about 10 minutes. Remove and roughly chop; stir in panko, if you like. Set skillet aside. Spread out two chicken breasts on a work surface so that the sides where the bones were face up. Flatten them a bit with your palm, a rolling pin or the bottom of a pot. Place stuffing on top, then top with remaining breasts, end to end, the thick side of the top breast on the thin side of the bottom one, so the "sandwich" is of fairly even thickness. Tie each stuffed breast in three places with twine. Sprinkle all sides with salt and pepper. Use remaining tablespoon of olive oil to brown chicken in skillet used for spinach. Transfer to oven and bake, turning once, until chicken is cooked through and opaque, 25 to 30 minutes. Remove chicken from skillet and tent with foil. Set skillet over medium heat and add vinegar, mustard and 2 tablespoons water. Cook, stirring frequently, until sauce is a thin syrup. Add a few more grinds of black pepper. Remove string from chicken and slice cross- wise into thin or thick pieces. Serve with a spoonful of sauce drizzled over all. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover our very special collection of over 100 cookbooks filled with world class recipes ... http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Veramonte Sauvignon Blanc Reserva 2007 Price: $10 Good clarity with light straw color. Fresh stone fruit, citrus and herbs mingle with floral accents. Zesty, medium body with citrus, melon and herb flavors that linger on the palate. The tension in the structure holds it firm as the wine gradually shows its bosseberry and mineral side. Serve With: Grilled Pork Chops with Pineapple Salsa ======================================= 1 tablespoon vegetable oil 2 1/2 teaspoons ground cumin 1/2 teaspoon black pepper 1 1/2 teaspoons salt 4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total) 1/2 pineapple, peeled, cored, and cut in 1/4" dice (1 1/4 cups) 1/2 cup finely chopped red onion 1 fresh serrano chile, minced, including seeds 1 tablespoon fresh lime juice Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl. Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Rejected New Soda Flavor Ideas ============================================ 9. Coca-Collard Greens 8. 7-Herbs-and-Spices-Up 7. Falafel Fresca 6. Blister Pibb 5. Sunkist Orange Chicken 4. Tofu Tab 3. Orange Crushed Red Peppers 2. Dr. Chili Pepper ... and the #1 Rejected New Soda Flavor Idea ... 1. Mountain Oyster Dew =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Macaroni Grill Pesto and Garlic Shrimp ====================================== 2 ounces garlic butter 6 shrimp 2 ounces diced red bell peppers 1 ounce pine nuts 1 ounce white wine 3 ounces pesto 2 ounces heavy cream 2 ounces Parmesan cheese 6 ounces angel hair pasta Saute shrimp, bell peppers, pine nuts, and white wine until cooked, approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan cheese and cook for 1 minute. Place the cooked pasta in the center of the plate. Stand the 6 shrimp around the pasta and top with the garlic/pesto sauce. Garnish pasta with parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Flank Steak =================== 2 lbs. flank steaks 3 tablespoons minced shallots 1 1/2 tablespoons soy sauce 2 tablespoons olive oil 1/2 teaspoon thyme or Italian seasoning 1/2 teaspoon black pepper juice from 1/2 lemon Lightly pierce steaks all over with a sharp fork or knife. Whisk together remaining ingredients and transfer to a large resealable heavy-duty plastic bag. Add steaks and seal, pressing out excess air. Marinate steaks at least 6 hours or up to 1 day. Prepare grill for cooking. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals, turning once, about 12 minutes for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Duck with Orange Sauce ====================== 3/4 cup orange juice, plus 2 tablespoons 3/4 cup chicken broth 1 cup orange marmalade 1 tablespoon cornstarch 4 duck breasts 1 tablespoon paprika In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. Mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve. While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Toasted Ravioli =============== 2 large eggs 1/2 cup canned evaporated milk 1 cup Italian-style bread crumbs 1 1/2 cups good-quality marinara sauce about 4 cups vegetable oil for frying 24 fresh bite-size ravioli, thawed if frozen 1/4 cup freshly grated Parmesan In a shallow bowl beat together eggs and evaporated milk. Put bread crumbs in another shallow bowl. In a small saucepan heat sauce over moderate heat until hot and keep warm, covered. In a small heavy kettle (about 5 quarts) heat 1 inch oil over moderate heat until a deep-fat thermometer registers 350F. While oil is heating, dip ravioli in egg to coat, letting excess drip off, and dredge in bread crumbs, knocking off excess. Arrange ravioli as coated on a tray. With a slotted spoon gently lower 4 ravioli into oil and fry, turning them occasionally, until golden brown and cooked through, 2 to 3 minutes. With slotted spoon transfer ravioli as fried to paper towels to drain. Return oil to 350F before frying remaining ravioli in same manner. Transfer hot ravioli to a platter and sprinkle with Parmesan. Serve ravioli with warm marinara sauce for dipping. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Scalloped Potatoes ================== 1 teaspoon unsalted butter 4 cups heavy cream 2 teaspoons salt, divided 1 teaspoon freshly ground black pepper 3 to 3 1/4 pounds Idaho potatoes, peeled and cut into 1/4-inch slices 8 ounces Swiss cheese, grated Preheat the oven to 400F. Lightly grease a 2-quart baking dish with the butter and set aside. Place the cream in a large saucepan and bring to a simmer over medium-high heat. Add 1 teaspoon of the salt and the pepper, and stir well. Add the potatoes, adding more cream if necessary to completely cover the potatoes. Lower the heat to medium-low and simmer until the potatoes are barely fork tender, about 10 to 12 minutes. Remove from the heat. With a large spoon, transfer 1/3 of the potatoes with some of the cream to the prepared dish, forming an even layer on the bottom. Top with 1/3 of the cheese, and continue layering the potatoes and cheese, ending with cheese on top. Place on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Onion and Pepper Crostini ========================= For toasts: 1 baguette, cut into 60 (1/4-inch-thick) slices 1/4 cup extra-virgin olive oil For peppers and onions: 6 assorted red, yellow, and orange bell peppers (3 lb), cut into 1/4-inch-wide strips 2 large onions (1 1/2 lb), cut lengthwise into 1/4-inch-thick slices 1 teaspoon finely chopped garlic 1/2 teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar For pesto: 1 cup coarsely chopped fresh basil 1/4 cup pine nuts, toasted 1/4 cup finely grated parmesan (1 oz) 2 teaspoons chopped garlic 2 tablespoons water 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup olive oil Make toasts: Preheat oven to 350F. Put baguette slices on 2 large baking sheets, then brush tops with oil and season with salt and pepper. Bake in batches in middle of oven until pale golden, about 10 minutes. Cool on a rack. Cook peppers and onions: Cook bell peppers, onions, and garlic with salt in oil in a wide 4- to 6-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until softened, 20 to 25 minutes. Cover pot and continue to cook, stirring occasionally, until vegetables are very tender and just starting to brown, 20 to 25 minutes more. Stir in vinegar and remove from heat. Make pesto while peppers cook: Pulse all pesto ingredients except oil in a food processor until finely chopped. With motor running, add oil in a slow stream and blend until combined well. Assemble crostini: Put about 1 tablespoon pepper mixture on each toast and top with about 1/4 teaspoon pesto. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fruited Curry Chicken Salad =========================== 4 skinless, boneless chicken breast halves - cooked and diced 1 stalk celery, chopped 1/2 onion, chopped 1 small apple - peeled, cored and chopped 1/3 cup golden raisins 1/3 cup seedless green grapes, halved 1/2 cup chopped toasted pecans 1/8 teaspoon ground black pepper 1/2 teaspoon curry powder 3/4 cup mayonnaise In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Refrigerate for several hours or overnight allowing flavors to blend. Serve on a croissant or pita bread as a sandwich or on a bed of lettuce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bread Pudding with Spiced Rum Sauce =================================== 8 large eggs 3 1/2 cups whole milk 2 cups sugar 1 1/2 cups whipping cream 1 teaspoon vanilla extract 1 (1 lb.) loaf cinnamon bread, cut into 1-inch cubes 1 cup golden raisins 1 cup (packed) golden brown sugar 1/2 cup (1 stick) unsalted butter 1/2 cup whipping cream 2 tablespoons spiced rum or dark rum 3/4 teaspoon ground cinnamon Butter a 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours. Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). In the meantime, prepare sauce. Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve over bread pudding. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: New Year's Eve Traditionally served on New Year's Eve, "oliebollen" are small round Dutch doughnuts, sprinkled with powdered sugar. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, "oliebollen" are delicious. The Dutch regularly include raisins, currants or even finely diced apples in their "oliebollen" dough. Just in time for those New Year's diet resolutions! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=