* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 22 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > 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: For the Artichoke, Some New Helpers > Wine Appreciation: Pillar Box Padthaway Red 2006 > Food Funnies: Questions We’d Ask a Supreme Court Nominee S E L E C T E D R E C I P E S : * Cracker Barrel's Chicken Salad http://www.e-cookbooks.net/recipes2/06244.htm * Southern Grilled Barbecued Ribs http://www.e-cookbooks.net/recipes2/06242.htm * Cordon Bleu Casserole http://www.e-cookbooks.net/recipes/7153.htm * Cajun Baked Shrimp http://www.e-cookbooks.net/recipes/7295.htm * Red Potatoes and String Beans http://www.e-cookbooks.net/recipes1/07225.htm * Fresh Tomato Basil Soup http://www.e-cookbooks.net/recipes/red49.htm * Bratwurst with Smothered Cabbage http://www.e-cookbooks.net/recipes4/06067.htm * Grilled Peaches with Raspberries http://www.e-cookbooks.net/recipes/6247.htm > Healthy Eating: Low Carb: Belgian Waffles http://www.e-cookbooks.net/recipes/lc26.htm Diabetic: Cream Cheese and Jelly Cookies http://www.e-cookbooks.net/recipes/diab24.htm Low Fat: Cheese Ravioli http://www.e-cookbooks.net/recipes/lowfat22.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Grilling Tips: * Always preheat the gas grill for a good 10 minutes or with charcoal allow 20 to 30 minutes for it to turn to a light gray ash. * Keep the grill vents open. This lets oxygen in which fuels the flame. * Keep your grill clean. Scrub grill grates with a wire brush or spatula before and after cooking. Oil the grill grates so food doesn't stick. * Season the food with dry rubs before cooking. * Turn items only once (halfway through cooking time) and test with an instant-read thermometer. * Keep grill cover closed for even cooking. Resist the urge to peek. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What year was the first Krispy Kreme store opened? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The secret of staying young is to live honestly, eat slowly, and lie about your age." - Lucille Ball (1911-1989) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: June is: National Papaya Month National Fresh Fruit and Vegetables Month National Iced Tea Month National Dairy Month National Seafood Month June 8 - National Donut Day June 9 - National Strawberry Rhubarb Pie Day June 10 - National Black Cow Day June 11 - National German Chocolate Day June 12 - National Peanut Butter Cookie Day June 13 - National Lobster Day June 14 - National Strawberry Shortcake Day June 15 - National Kitchen Klutzes of America 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= For the Artichoke, Some New Helpers by Mark Bittman A lesson I learned this spring: if you have artichokes in your kitchen, you will find new ways to cook them. While traveling throughout Western Europe intermittently since February, I saw them eaten raw, braised, sauteed and fried, served solo or with lamb, shrimp, octopus or pasta. And I internalized, as I never had before, that artichokes are not a precious ingredient but a regular vegetable and can be treated as such. In a way they remind me of lobster: they’re so great steamed, with lemon or butter, that you forget that it’s easy enough to take them a step or two further. On my extended periods at home, I bought artichokes whenever I saw decent ones. It didn’t hurt that they don’t seem too expensive this year. I began not only duplicating beloved recipes from past years, a seasonal ritual with many of my favorite ingredients, but also improvising with them. The best consequence of all that was this quick saute, in which as I was trimming my artichokes I began piling them, cut side down, into a pan filmed with hot oil. (I’m not a big fan of soaking artichokes in acidulated water to keep them green, for three reasons: one, it’s a hassle; two, it doesn’t work that well unless you make the water so acidic that it changes the taste; and three, I don’t mind olive-green artichokes.) With them, I cooked garlic, tomatoes and olives - I used oil-cured, but any good olives will do. It’s a simple and obvious enough combination, but a fabulous one as well. The dish is a bit easier when made with little artichokes (or baby ones; they’re not exactly the same), whose chokes are either nonexistent or small enough to ignore, and which can therefore be prepped a little bit faster than their larger cousins. You can deal with them at the rate of about one per minute, so a dozen or so doesn’t take much more than 10 minutes. (Details for trimming are in the recipe below.) But if you can’t find the little ones, trimming the big ones (cut them in half lengthwise to remove the choke) doesn’t require much more time. Little Artichokes, Provençal Style ================================== 1/4 cup extra virgin olive oil 4 cloves garlic, crushed, then peeled Fresh thyme or rosemary, optional 1/2 cup flavorful black olives, pitted Salt 12 little (or baby) artichokes 1 pint grape tomatoes, halved or left whole, or about 1 1/2 cups any other tomatoes, chopped Chopped fresh parsley leaves for garnish 1. Combine oil and garlic in a large skillet (cast iron is good), over low heat. When garlic sizzles, add herb, olives and a pinch of salt. 2. Meanwhile, one at a time, prepare artichokes: remove hard leaves, then cut off spiky end, about an inch down from top; trim bottoms, cut artichokes in half, and add them to pan as they are ready, cut side down. When about half of them are in pan, raise heat so they brown a bit; move them around as you add remaining artichokes so that they brown evenly. 3. When artichokes brown, add tomatoes and a splash of water. Cook until chokes are tender, 10 to 20 minutes. Add water if needed. Adjust seasoning, garnish and serve hot or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Pillar Box Padthaway Red 2006 Price: $12 Pillar Box red is an opaque red/black color with a scarlet rim. It displays aromas of sweet, ripe red berries, underpinned cinnamon spice and dark chocolate. The palate is rich and fleshy with vibrant raspberry and blackcurrant fruit intertwined with a citrus-like cedary oak complexity. The tannins are full yet soft and supple, combined with the gentle acidity to produce a lingering, harmonious finish. Serve With: Jerk Pork ========= 1/4 cup allspice berries 1 1/2 inch piece of cinnamon 1 teaspoon grated nutmeg 6 scallions, including green tops, sliced 1 habanero pepper Salt Freshly ground black pepper 1 tablespoon dark Jamaica rum 1 (4 pound) boned pork loin Preheat the oven to 350F. Place the berries on a pie tin and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg. Place the spice mixture in a food processor, fitted with a metal blade. Add the scallions and chile. Season with salt and pepper. Process until a paste is formed. Add the rum and mix well. Rub the mixture all over the pork loin. Cover and allow to marinate for at least 1 hour at room temperature. Increase the oven temperature to 400F. Remove the meat and place in a roasting pan, and roast for 30 minutes. Reduce the heat to 350F and continue to roast for 1 1/2 hours, basting every 30 minutes. Remove from the oven and rest for 5 minutes before slicing. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Questions We’d Ask a Supreme Court Nominee ======================================================== 8. "Have you ever cheated on a diet?" 7. "In the case of Gibson vs. Board of Education, do you think all people should be entitled to actual food in their school lunches?" 6. "Sir, have you ever looked upon Rachael Ray with lust in your heart?" 5. "What comes on the supreme?" 4. "Where do you stand on ‘Tastes Great vs. Less Filling’?" 3. "Do you feel you can beat Justice Thomas’ record of 27 hot dogs in one sitting for lunch?" 2. "Would you vote to overturn recent decisions on municipal governments’ usage of Eminent Domain, even if you knew your local city council was considering its usage to *finally* get a really good Italian restaurant in your neighborhood?" ... and the #1 Question We’d Ask a Supreme Court Nominee ... 1. "Tofu burritos: Just a bad idea or WMDs?" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Cracker Barrel's Chicken Salad ============================== 2 pounds chicken breasts 2 ribs celery, cut in chunks 2 chicken bouillon cubes 2 cans (3 oz. each) chunk chicken; shredded fine 2 tablespoons dill pickle relish 2 tablespoons onion, diced fine 1/4 cup celery, minced fine 2/3 cup Kraft mayonnaise 1/3 cup sour cream 2 tablespoons Miracle Whip Salad Dressing lettuce, torn cheddar cheese wedges 1 tomato, quartered hard boiled egg halves extra dressing Cook chicken breast in enough water to cover with celery chunks and bouillon cubes. When tender, remove from broth. Refrigerate till very cold. Cut into bite-size pieces and combine with canned chicken, relish, onion, celery, mayonnaise, sour cream, and Miracle Whip. Place scoop of salad on lettuce and surround by cheese, tomato and egg. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southern Grilled Barbecued Ribs =============================== 4 pounds baby back pork ribs 2/3 cup water 1/3 cup red wine vinegar 1 cup ketchup 1 cup water 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 1/4 cup prepared mustard 4 tablespoons butter 1/2 cup packed brown sugar 1 teaspoon hot pepper sauce 1/8 teaspoon salt Preheat oven to 350F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cordon Bleu Casserole ===================== 6 slices white or whole-wheat bread 6 chicken breast halves, cooked and sliced 1 (8 ounce) package cream cheese, thinly sliced 1/2 lb. sliced, fully cooked ham 2 (8 ounce) cups shredded swiss cheese 2 (10 ounce) packages frozen broccoli stems 2 cans condensed cream of chicken soup, undiluted 1/4 teaspoon pepper Preheat oven to 350F. Place bread slices in the bottom of a greased 9x13 pan. Layer chicken, cream cheese slices and ham over bread. Sprinkle with 1 cup shredded Swiss cheese. Top with broccoli. Combine soup and pepper; spoon over broccoli. Top with remaining cheese. Bake uncovered at 350F for 50 to 55 minutes or until bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cajun Baked Shrimp ================== 3 pounds uncooked large shrimp, unpeeled 3/4 cup (1 1/2 sticks) butter 1 1/2 cups bottled Italian dressing 1/2 cup fresh lemon juice 1/2 cup chopped fresh mint 2 tablespoons Worcestershire sauce 1 tablespoon hot pepper sauce 4 bay leaves, crumbled 2 teaspoons ground black pepper 1 teaspoon salt Place shrimp in a 13x9x2-inch glass baking dish. Melt butter in medium saucepan over medium heat. Whisk in Italian dressing, lemon juice, mint, Worcestershire sauce, hot sauce, bay leaves, pepper, and salt. Cool sauce to room temperature; mix into shrimp. Refrigerate at least 1 hour and up to 3 hours, tossing occasionally. Preheat oven to 450F. Bake shrimp until just opaque in center, about 15 minutes, and serve. Lay down newspapers on the table and invite guests to peel-and-eat. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Red Potatoes and String Beans ============================= 2 1/2 lbs. Red Potatoes 2 lbs. frozen String Beans, thawed 1 lb. Red Onions 4 oz. Olive Oil 3 oz. White Wine Vinegar 1 teaspoon Oregano 1 tablespoon Salt 1 teaspoon White Pepper Wash potatoes and cut in half. Place in large pot and cover with water. Bring to a boil. Cook for about 15-20 minutes or until soft. Drain and place on a flat pan. Cool in refrigerator for 1 hour. Meanwhile, bring quarts of water to a boil. Add string beans and cook for 3 minutes. Drain and cool in refrigerator. Peel onions and cut in half. Slice halves the long way into 1/4 inch slices. Combine cooled potatoes, string beans, and onions in a large bowl. Mix remaining ingredients as a dressing, and pour over all. Mix well being careful not to break potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fresh Tomato Basil Soup ======================= 4 cups fresh tomatoes - peeled, cored and chopped 4 cups good chicken stock 10 (about) fresh basil leaves 1 cup heavy cream 1/4 pound unsalted butter salt and pepper to taste Combine tomatoes and stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in a blender or food processor. Return to saucepan and add cream and butter, while stirring over low heat. Garnish with extra basil leaves and serve with your favorite bread. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bratwurst with Smothered Cabbage ================================ 8 links of fresh bratwurst 4 (8-ounce) cans of beer 8 ounces bacon, chopped 2 cups julienned onions Freshly ground black pepper 1 small head of cabbage, cored and shredded Salt 2 tablespoons chopped garlic 1/4 cup whole grain mustard 8 egg hot-dog buns Preheat the grill. Place the beer in a saucepan, over medium heat. Bring the liquid to a boil. Add the sausages and cook for 10 minutes. Remove from the sausages from the liquid, reserving the liquid. Set the sausages aside. In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the bacon and set aside. Discard the all the bacon fat except for 1/4 cup. Place 1/4 cup of the fat back into the pan and add the onions. Season with black pepper. Saute for 2 to 3 minutes, or until tender. Add the cabbage. Season with salt and pepper. Continue to saute for 4 minutes or until the cabbage is tender. Stir in the garlic, mustard and 2 cups of the liquid from the sausages. Bring the liquid to a simmer and cook for 8 to 10 minutes, stirring occasionally. Reseason with salt and pepper. Place the sausages on the grill and cook for 2 minutes on each side. To serve, place the sausages between each bun. Top each sausage with some of the smothered cabbage. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Peaches with Raspberries ================================ 2 tablespoons brown sugar 2 tablespoons fresh lime juice 1 cup fresh raspberries, divided 2 medium fresh unpeeled peaches, halved and pitted (about 10 oz) vegetable cooking spray Combine sugar and lime juice in a shallow dish; stir well. Add 1/2 cup raspberries and mash. Add peaches, turning to coat. Marinate at room temperature, cut sides down, 30 minutes to 1 hour. Remove peaches, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium low coals. Place peaches, cut sides down in rack and cook 2 minutes. Turn peaches over, cook 15 minutes or until tender, basting once with half of reserved marinade. Remove from grill. Stir remaining 1/2 cup raspberries into remaining marinade and spoon over peach halves. Serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: 1937 While Vernon Carter Rudolph, the creator of Krispy Kreme, bought his first doughnut shop in 1933, and while this was where he acquired the recipe for the famous original glazed Krispy Kreme doughnut, he did not open a shop called Krispy Kreme until 1937. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=