* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 24 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: For Dessert, No Eggs Allowed > Wine Appreciation: Hewitson 2005 Ned and Henrys Shiraz > Food Funnies: Signs You're Being Stalked by a Celebrity Chef S E L E C T E D R E C I P E S : * Steak & Ale's Bourbon Street Steak http://www.e-cookbooks.net/recipes3/ir382.html * Basil Cream Chicken http://www.e-cookbooks.net/recipes/09152.htm * Super Short Ribs http://www.e-cookbooks.net/recipes2/09162.htm * Spicy Blackened Catfish http://www.e-cookbooks.net/recipes4/06204.htm * Fried Green Tomatoes http://www.e-cookbooks.net/recipes4/06205.htm * Muffaletta Salad http://www.e-cookbooks.net/recipes4/06206.htm * Guacamole with Crabmeat http://www.e-cookbooks.net/recipes4/06207.htm * Strawberry Margarita Pie http://www.e-cookbooks.net/recipes4/06208.htm > Healthy Eating: Low Carb: Flank Steak with Peanut Sauce http://www.e-cookbooks.net/recipes/lc11.htm Diabetic: Turkey Burgers http://www.e-cookbooks.net/recipes/diab26.htm Low Fat: Chili Burritos http://www.e-cookbooks.net/recipes/lowfat23.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Biscuits 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 re-freshen and heat biscuits, put them in a well-dampened paper bag, twist it closed and put in a 300F oven for several minutes or until warm. * If you want soft-sided biscuits, bake them in a pan with sides and put the biscuits close together. * If you want crusty biscuits, bake them on a cookie sheet and place them apart from each other. * * * 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 is the primary difference between Creole and Cajun cooking? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for all of Paris is a moveable feast." - Ernest Hemingway (1950) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 22 - National Chocolate Eclair Day June 23 - National Pecan Sandy Day June 24 - National Creamy Pralines Day June 25 - National Strawberry Parfait Day June 26 - National Chocolate Pudding Day June 27 - National Orange Blossom Day June 28 - National Tapioca Day June 29 - National Almond Butter Crunch Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOR DESSERT, NO EGGS ALLOWED By MARK BITTMAN Panna Cotta may be an Italian invention, but the idea of thickening sweetened cream with gelatin has spread far and wide. The almond-flavored pudding known as blancmange is one good example, and the Caribbean tembleque, which uses coconut milk, is another. These are all eggless custards, and panna cotta (which means cooked cream) is the most pure, simple and delightful version. If you can get good cream, preferably local and fresh, the flavor is unbeatable. If the cream is bland, you might consider using a stronger flavoring than the vanilla I use here: a little orange flower water, maybe, an Earl Grey or jasmine tea bag, some almond extract or a few lavender flowers. Any light flavor in you might add to ice cream will work in panna cotta. The original is unbeatable, though, and amazingly foolproof. The gelatin used is essentially glue, but it works time after time, with little judgment required of the cook. Make sure it dissolves fully and you will have no lumps or granules in your smooth panna cotta. Once you have made the dessert a few times, you can begin to play with the amount of gelatin you use. One envelope is two teaspoons; if you prefer a slightly stiffer concoction, add another teaspoon (not the two tablespoons suggested by some recipes, which will give you cement). If your cream is really thick, try just over a teaspoon. This will yield a dreamy, ethereal concoction that is incredibly light. One other trick: panna cotta can be used as a base for an ice cream that requires no churning. Make the recipe below and freeze it for several hours or overnight. Let it soften for 15 to 30 minutes at room temperature and you have something close to what used to be called Philadelphia-style ice cream. Not bad, and almost no work. Panna Cotta =========== 3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half 1 package (1/4 ounce) unflavored gelatin 1 teaspoon vanilla extract (or to taste) or 1 vanilla bean 1/2 cup sugar 1. Put 1 cup cream in a medium saucepan and sprinkle gelatin over it; let sit for 5 minutes. Turn heat to low and cook, stirring, until gelatin dissolves completely. 2. If using vanilla extract, add remaining cream and sugar to gelatin mixture and heat gently, just until sugar dissolves; add vanilla and proceed to Step 3. If using vanilla bean, cut it in two, lengthwise. Scrape out seeds; add seeds and bean pod to pot, along with the sugar and remaining cream. Cook over medium heat, stirring, until steam arises. Turn off heat, cover, and let steep for 15 to 30 minutes. 3. Remove vanilla bean, if you used it. Pour mixture into 4 large or 6 small custard cups. Chill until set, about 4 hours. Serve in cups, or dip cups in hot water for about 10 seconds, then invert onto plates. Serve within 24 hours. Yield: 4 to 6 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Red Truck Winery Pinot Noir 2006 Price: $11 Red Truck's Pinot Noir grapes come from vineyards in Monterey and California's northern interior that produce rich cherry flavors and provide the smooth tannins that help make this distinguished wine. The grapes benefited from a warm summer to produce this brilliant fruit filled vintage. Premium cherry flavors blend with notes of smooth spice to accelerate this medium bodied Pinot Noir. Serve With: Grilled Jumbo Shrimp with Lemon and Oregano =========================================== 3 lb jumbo shrimp in shell (7 or 8 per lb) 4 large garlic cloves 3/4 teaspoon salt 5 tablespoons fresh lemon juice 1/2 teaspoon black pepper 3/4 cup olive oil 1/4 cup finely chopped fresh oregano (from 1 bunch) 3 lemons, each cut into 6 wedges Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place. Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas). Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.) Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter. Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You're Being Stalked by a Celebrity Chef ============================================================ 9. You park your car on the street, and when you return, there's a nice Beef Stroganoff simmering on your engine block. 8. All the foodstuffs in your pantry and refrigerator have been tagged with little sticky notes reading "Good Eats" or "Bad Eats." 7. You find a horse's head in your bed ... sauteed in garlic and butter, with a side of scalloped potatoes. 6. Someone mysteriously rewired your cable box so you get Food TV on all 250 channels. 5. The phone keeps ringing and all you hear when you pick up is a breathy "Bam." 4. You come home from work to find all your snacks have been unwrapped. 3. Every clove of garlic in your kitchen has been pressed flat. 2. Your pet rabbit is put in the oven, and moments later brought out of another oven fully cooked. ... and the #1 Sign You're Being Stalked by a Celebrity Chef ... 1. As you're listening to some Simon & Garfunkel in the living room, you hear a muffled voice from outside muttering "No no no! Not with *sage*!" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Steak & Ale's Bourbon Street Steak ================================== 2 Tbls. yellow onion, diced 1/2 cup bourbon 1/2 cup soy sauce 1/2 cup brown sugar 1/2 cup lemon juice 1 1/2 tsp. chopped garlic (about 2 cloves) 4 (10-ounce) New York strip steaks Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow dish large enough for them to be in a single layer. Pour marinade over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks occasionally. Remove steaks and discard marinade. Grill to desired doneness. Makes 4 steaks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Basil Cream Chicken =================== 1 lb. boneless skinless chicken breast, cubed 1 cup minced onion 3/4 lb. fresh mushrooms, sliced 2 tablespoons oil 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 tablespoon chicken bouillon 1 cup whipping cream 2 tablespoons minced fresh basil 1/4 teaspoon pepper hot cooked and drained fettuccine Saute chicken, onions, and mushrooms in oil for 4 minutes. In large saucepan, melt butter; stir in flour until smooth. Add chicken broth, boullion and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes. Combine with the chicken mixture. Serve over fettuccini. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Super Short Ribs ================ 1 tablespoon olive oil 4 1/4 pounds beef short ribs 2 onions, quartered 1 (8 1/4-ounce) can pineapple chunks with syrup 1 (14 1/2-ounce) can beef broth 1/2 cup bottled chili sauce 1/4 cup honey 3 tablespoons Worcestershire sauce 4 garlic cloves, chopped Chopped fresh parsley Preheat oven to 350F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Blackened Catfish ======================= 2 teaspoons sweet paprika 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/4 teaspoon cayenne, or to taste 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 catfish fillets (about 1 pound) 1 large garlic clove, sliced thin 1 tablespoon olive oil 1 tablespoon unsalted butter lemon wedges as an accompaniment In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet saute the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat, saute the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fried Green Tomatoes ==================== 6 cups canola oil, for frying 1 cup all-purpose flour 2 cups milk Kosher salt Freshly ground black pepper Pinch paprika Pinch cayenne pepper 2 medium green tomatoes 2 cups Japanese bread crumbs (panko) In a large, deep, heavy pan, heat the oil to 350F. In a medium bowl, whisk the flour and the milk together. Mix in the salt, black pepper, paprika and cayenne pepper. Slice the tomatoes into 1/2-inch slices. Dip the tomato slices into the batter, making sure they are coated thoroughly. Cover both sides with bread crumbs. Carefully add to the hot oil and fry in the oil until golden brown, about 3 to 5 minutes. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Muffaletta Salad ================ 1 tablespoon garlic, minced 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1/4 cup olive juice from can 1 tablespoon fresh lemon juice 1/2 teaspoon red chili flakes 1 teaspoon freshly ground black pepper 1 carrot, peeled and diced 1/2 cup diced black olives 1/2 cup diced green olives 1/2 cup diced marinated artichoke hearts, diced 1/2 cup roasted red bell pepper, diced 1/2 cup diced celery 1/2 red onion, minced 3 cups cooked orzo 1 cup feta cheese 8 to 10 Bibb lettuce cups 1/2 cup diced Roma tomatoes In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chili flakes, pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with plastic wrap, place into refrigerator and let marinate for 2 to 4 hours. Add orzo to marinated vegetables, toss, then add feta and toss again. Serve in lettuce cups and top with tomatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Guacamole with Crabmeat ======================= 3 large, ripe avocados, peeled, pitted and cut into 1/2" pieces 3 tablespoons fresh lime juice 1/3 cup minced cilantro leaves 1 tablespoon minced jalapeno 1 teaspoon cumin 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon cayenne 1/2 cup minced red onions 1/2 cup finely chopped seeded tomatoes 2 teaspoons extra virgin olive oil 1/2 pound lump crabmeat, shells and cartilage removed Tortilla chips, for dipping In a large bowl, place all but 1/4 cup of the avocado pieces. Add 2 tablespoons of the lime juice, 2 tablespoons of the cilantro, 1 teaspoon of the jalapeno, 1/2 teaspoon of the cumin, 1/4 teaspoon of the garlic, 1/4 teaspoon of the salt, and a pinch of cayenne, and mash with the back of a fork until smooth. Add 1/4 cup of the onions and 1/4 cup of the tomatoes to the avocado mixture, and stir well to combine. In a separate bowl, combine the remaining ingredients with the crabmeat and gently toss to combine. Fold the crabmeat mixture into the mashed avocado mixture, stirring to combine, but being careful not to break up the crabmeat. Season to taste. Divide among 4 chilled Martini glasses and serve with tortilla chips. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Strawberry Margarita Pie ======================== Crust: 1 1/4 cup pretzel crumbs 1/2 cup plus 2 tablespoons butter, melted 1/4 cup sugar Filling: 1 1/2 cup strawberries, diced 14 oz. sweetened condensed milk 1/3 cup lime juice, freshly squeezed 1/4 cup Tequila 2 tablespoons Triple Sec 1 1/2 cup Cool Whip, thawed Combine pretzel crumbs, butter, and sugar, mix well. Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan. Combine milk, lime juice, strawberries, tequila and triple sec, blend well. Fold in Cool Whip. Pour into crust. Place in freezer for four to eight hours. Remove from freezer and let stand 10 minutes before serving. Garnish with whipped cream or Cool Whip. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Creole has a European heritage Creole cooking was derived by wealthy landowners whose cooks, often European, would modify original European recipes to accommodate local foodstuffs. Cajun (derived from the word "Acadian") was developed by poorer classes who made much more practical dishes, also from local ingredients. Both use rice, seafood, and a proper roux. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=