* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 20 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > 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: Rhubarb's Secret Life > Wine Appreciation: Iron Horse 2003 Estate Chardonnay > Food Funnies: Signs You're On A Bad Diet 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 * Filet Mignon with Merlot Sauce http://www.e-cookbooks.net/recipes2/06243.htm * Baked Texas Jalapeno Peppers http://www.e-cookbooks.net/recipes1/07224.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 * Curried Spinach Salad http://www.e-cookbooks.net/recipes1/07227.htm * Summer Strawberry Bread http://www.e-cookbooks.net/recipes3/red47.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 are Sweetbreads? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 June 16 - National Fudge Day June 17 - National Apple Streudel 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Rhubarb's Secret Life By MARK BITTMAN Once a year, it seems, I go on a miniquest to find a "new" recipe for rhubarb. It isn't easy. There are very real limits to what you can do with a sour vegetable that doesn't really have much substance. And because there's not much in the way of either supply of or demand for it - most stores stock a few stalks for a few weeks a year, and that's it - the repertory doesn't seem to change much. You occasionally see rhubarb cooked with fish or stewed with sweet fruits to make a compote or, of course, made into pies, especially with strawberries, a wonderful marriage. But on a recent trip to England, where rhubarb is celebrated more than it is here, I was offered a preparation I had once loved but lost track of: rhubarb soup. This is an unexpected creation, but it makes perfect sense. When cooked with water, even for just a little while, rhubarb falls apart completely, thickening whatever liquid surrounds it. The soup is sweet, as is just about every rhubarb soup; a soup of unsweetened rhubarb is so sour as to be almost inedible. (Rhubarb's astringency comes from oxalic acid, the same compound that gives spinach, sorrel and chard their unusual flavors.) This version is a little different from others I've had in that it's sweetened not only with sugar but with the juice and zest of an orange. The combination is a beautiful one, and even more so when the soup is garnished with a dollop of sour cream or yogurt (you can sweeten this, too, if you like), or, if you have time, crème anglaise. Preparing rhubarb for cooking is simple enough. (A tip from my rhubarb-growing days: If you're harvesting from a plant, take care not to take more than about a quarter of the stems each season; taking more will sap the rhubarb's energy for future years.) Buy the smallest stems you can find and use a vegetable peeler or paring knife to remove the stringy outer layer. Just combine the ingredients here and simmer for a few minutes; the rhubarb practically falls apart by itself, making a thick, stewlike concoction with a pleasant texture and great flavor. Rhubarb-Orange Soup =================== 1 medium orange 2 pounds rhubarb 1 cup sugar Sour cream, lightly sweetened yogurt, crème anglaise, whipped cream, crème fraîche, or vanilla or other ice cream, optional 1. Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths. 2. Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart. 3. Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Iron Horse 2003 Estate Chardonnay Price: $20 This is a special anniversary vintage, marking the 25th year of making Estate Chardonnay at Iron Horse. It beautifully expresses the bright, focused, clean, sweet-tart flavors of cool, foggy Green Valley. It is beautifully balanced, imparting a delightful "leesy", toasty, perfectly integrated barrel character that doesn't overwhelm the fruit. The texture is soft, smooth, silky and sensuous. The finish, long and lingering. Serve With: Lobster Newburg =============== 3 cups boiled diced lobster meat 1/4 cup unsalted butter 1/4 cup medium dry sherry 1 tablespoon brandy 1 1/2 cups cream 1/4 teaspoon nutmeg salt, white pepper 1/2 teaspoon paprika pinch cayenne 4 large egg yolks, well beaten Melt the butter in a heavy saucepan. Cook the lobster meat in butter over medium heat for 2 minutes. Add sherry and brandy and cook, stirring, for 2 minutes more. Set meat aside and keep warm. Add the cream to the sauce mixture and reduce to about 1 cup. Add salt, pepper, cayenne, paprika and nutmeg and lower heat to medium-low. Beat the egg yolks well and whisk into sauce to thicken slightly. DO NOT BOIL. Return lobster meat to the sauce and serve over toast points. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You're On A Bad Diet ======================================== 9. You're not allowed to eat during months with an "R" in them. 8. You're told to replace food with crack. 7. Company sent you a fun house mirror to make you look thinner. 6. It's a Dr. Phil diet and after 2 weeks you look exactly like Dr. Phil. 5. You're sweating cottage cheese. 4. If you follow it faithfully, they promise you'll lose 2 pounds in the next 12 years. 3. You're only allowed to eat Ukranian foods rich in dioxin. 2. Sure you'll lose weight, but you're also a foot shorter. ... and the #1 Sign You're On A Bad Diet ... 1. It's the Atkins Diet--the Chet Atkins diet. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-= Filet Mignon with Merlot Sauce ============================== 1 (750 ml) bottle Merlot 2 (14 1/2 oz.) cans low-salt chicken broth 1 (14 1/2 oz.) can beef broth 2 tablespoons (1/4 stick) unsalted butter, room temperature 1 tablespoon all purpose flour 1 tablespoon olive oil 6 (6 oz.) filet mignon steaks (each about 1 inch thick) Freshly cracked pepper 1/4 cup chopped shallots 1 tablespoon chopped garlic 1 teaspoon chopped fresh thyme Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Saute steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Texas Jalapeno Peppers ============================ 25 medium jalapeno peppers 1 (8 oz.) package cream cheese, softened 3 cups shredded cheddar cheese 1 1/4 teaspoons Worcestershire sauce 4 slices bacon, cooked and crumbled Cut jalapeno peppers in half lengthwise: remove seeds. Place peppers in boiling water for 5 minutes: drain well. Combine cream cheese, cheddar cheese and Worchestershire sauce, stir well. Place one heaping teaspoon of cheese mixture on each pepper half. Sprinkle with bacon and place on a baking sheet. Bake at 400F for 5 minutes or until cheese is melted. =+=-=+=-=+=-=+= 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 =+=-=+=-=+=-=+=-= Curried Spinach Salad ===================== 2 Chicken breasts, raw, whole, cut into thin strips 2 tablespoons oil 2 tablespoons soy sauce 6 cups spinach, torn 1 cup apple, chopped 1/4 cup peanuts 1/4 cup raisins Dressing: 2/3 cup oil 1/2 cup maple-flavored syrup 1/2 cup cider vinegar 1 tablespoon instant minced onion 1 teaspoon curry powder 1 teaspoon prepared mustard 1/4 teaspoon salt For Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hours or overnight. Makes 1-2/3 cups dressing. Saute chicken in oil after marinating in soy sauce. Drain and chill 4 hours or overnight. For Salad: Combine spinach with 1 cup dressing or less if desired and toss. Divide into 4 plates. Divide chicken, apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired. Serve with good crusty french bread. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Summer Strawberry Bread ======================= 1/2 cup butter or margarine or solid white vegetable shortening 1 cup sugar 1/2 teaspoon almond or vanilla extract 2 eggs separated 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 tsp salt 1 cup fresh crushed or diced strawberries Cream butter, sugar and extract until fluffy. Beat in egg yolks. Sift the remaining dry ingredients. Add the sifted ingredients alternately with strawberries to creamed mixture. Beat whites until stiff but not dry. Fold into berry mixture. Grease a loaf pan and line with greased wax or brown paper. Place batter into pan. Bake in a preheated 350F oven about 1 hour or tested done. Remove to rack to cool. Remove from pan after 15 minutes and let cool completely. Freezes well. Great as is or toasted and spread with cream cheese. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Thymus glands From the pork, lamb or veal. Two glands (one near the throat, one near the heart) are very perishable. They have to be soaked in water with acid (lemon or vinegar) and the outer membrane should be removed. From that point you are ready to braise, saute or poach to your gland's content. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=