* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 25 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > 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: Miso Marries Sesame > Wine Appreciation: Calina Reserva Cabernet Sauvignon 2006 > Food Funnies: Signs You're Drinking Too Much Coffee S E L E C T E D R E C I P E S : * Applebee's Baby Back Ribs http://www.e-cookbooks.net/recipes3/ir12.html * Summer Seafood Stew http://www.e-cookbooks.net/recipes4/06272.htm * Chicken with Balsamic BBQ Sauce http://www.e-cookbooks.net/recipes4/06273.htm * Baked Salmon Fillets http://www.e-cookbooks.net/recipes4/06274.htm * Orzo with Feta, Tomatoes, and Dill http://www.e-cookbooks.net/recipes4/06275.htm * Corn on the Cob with Shallot-Thyme Butter http://www.e-cookbooks.net/recipes4/06276.htm * Spinach Salad with Honey Bacon Dressing http://www.e-cookbooks.net/recipes4/06277.htm * Easy Coffee Cake http://www.e-cookbooks.net/recipes4/06278.htm > Healthy Eating: Low Carb: Taco Meatballs http://www.e-cookbooks.net/recipes/lc29.htm Diabetic: Cherry Turnovers http://www.e-cookbooks.net/recipes/diab27.htm Low Fat: Cottage-Cheese & Lemon Pancakes http://www.e-cookbooks.net/recipes/lowfat24.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Cleaning Tips: * For quick cleanup, spray the blades of your food processor with nonstick spray before using. * To cut grease and odor on dishes, add a tablespoon of vinegar to your hot soapy water. * To clean your microwave, heat a bowl of water on high power for 5 to 10 minutes. Keep the oven closed for several more minutes to allow the steam to do its magic. Using oven mitts, carefully remove the bowl of water, then wipe the walls of the oven. * To remove grease from inside your oven, put a small pan of ammonia in the oven in the evening, and then close the oven door. In the morning, remove the pan of ammonia. The grease inside the oven will wipe off very easily. * Once a week, clean, disinfect and deodorize wood cutting blocks. Rub them with baking soda, then spray on full strength distilled white vinegar. Let sit for 5 minutes, then rinse in clear water. It will bubble and froth as these two natural chemicals interact. * Immediately after using your blender, add a couple drops of dish washing soap and fill halfway with hot water. Cover and turn on for a moment. Rinse. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) This wild green vine has large leaves and is the bane of homeowners across the south. Its also edible! What is it called? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking." - Julia Child (1912 - 2004) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: July is: National Ice Cream Month National Picnic Month National Baked Bean Month National Hot Dog Month National Pickle Month June 29 - National Almond Butter Crunch Day June 30 - National Ice Cream Soda Day July 1 - National Gingersnap Day July 2 - National Anisette Day July 3 - National Chocolate Wafer Day July 4 - National Barbecued Spareribs Day July 5 - National Apple Turnover Day July 6 - National Fried Chicken 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Miso Marries Sesame By MARK BITTMAN Sesame seeds and miso, each widely used in Japanese cooking, lead to stunning results together. The five-minute dressing made from this duo is one of my favorite recent discoveries. I cannot seem to get enough of it. To make it, toast and grind sesame seeds, then whisk them together with miso, a sweetener and soy sauce. Though the sauce does not have the unparalleled versatility of a vinaigrette, it is pretty useful. Thinned with a little water, it makes an incredible salad dressing. And I have not found a meat, fish or vegetable that it doesn't improve. What it does for broiled cod - or other white fish - is sublime. Like vinaigrette, the sauce is made with ingredients that can become permanent residents of your pantry. Although there are several varieties of sesame seeds, the common beige ones are ideal here. Because they have a high oil content, it makes sense to store them in the refrigerator or freezer to prevent rancidity. I have never had them turn rancid on me, but some sources claim that their shelf life is only a few months. Miso, the powerfully flavored fermented bean paste, keeps for months in the refrigerator. These days, you can even find organic miso, which keeps as well as the pasteurized type. Almost all miso is made from soybeans and another grain, so although the sauce is most traditionally made with light (white) miso, it is also fine with the slightly stronger red (actually brown) miso or anything in between. Soy sauce is also used in this recipe. Make sure yours contains nothing more than soy, wheat, salt and culture. Then there is sugar. Mirin, which is a sweet sake, is a nice substitute, if you have it. The cod is just an example. In the last couple of weeks, I have used this sauce on string beans, asparagus, tuna, chicken and pork. In each case, the results were terrific. Broiled Cod With Sesame-Miso Sauce ================================== 1/4 cup sesame seeds 1/4 cup miso, preferably red 2 tablespoons sugar (or 1 tablespoon each sugar and mirin) 1 tablespoon soy sauce, or to taste 1 1/2 to 2 pounds cod, in 1 or 2 fillets, preferably of equal thickness throughout Extra virgin olive oil, as needed Pinch cayenne 1. Heat broiler. Rack should be 4 inches or less from heat source. In a small dry skillet over medium heat, toast sesame seeds, shaking pan until they color slightly. Grind to a powder in a spice or coffee grinder or use a mortar and pestle. 2. Use a whisk to combine seeds with the miso, sugar and soy sauce. If the mixture is more like a paste than a sauce, thin it with a little water, mirin, or more soy sauce. Taste, and adjust seasoning. (Sauce may be covered and refrigerated for up to two days. Stir before serving.) 3. Brush fish with oil, then sprinkle on a bit of cayenne. Place fish on a baking sheet, preferably nonstick, and put in broiler. Cook, rotating sheet once so fish browns evenly on top and is cooked through, 6 to 10 minutes. The fish is done when the point of a thin-bladed knife inserted into thickest part meets a little resistance. Drizzle sesame-miso sauce on top, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Calina Reserva Cabernet Sauvignon 2006 Price: $8 On the nose, the wine has a straightforward Cabernet Sauvignon character where cherries, plums and hints of mint are finely integrated with the oak. The structure and mouth-feel show its potential, with soft and ripe tannins together with a touch of oak that leads to a complete and lingering finish. Serve With: Garlic-Mustard Grilled Beef Skewers =================================== 1 (2-pound) beef tenderloin, halved and cut into 1-inch slices 6-inch wooden skewers, soaked in cold water for 30 minutes Garlic-Mustard Glaze, recipe follows Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve. Garlic-Mustard Glaze: 4 cloves garlic, finely chopped 1/4 cup grainy mustard 2 tablespoon Dijon mustard 2 teaspoons paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon soy sauce 2 tablespoons white wine vinegar 1 tablespoon honey Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You're Drinking Too Much Coffee =================================================== 8. Your blood type has been reclassified as "espresso". 7. Every morning you go for a quick 47 mile jog. 6. As soon as California legalized gay marriage, you got engaged to Mr. Coffee. 5. Your after-shave? Hazelnut non-dairy creamer. 4. A Starbucks just opened in your basement. 3. Your last words before bypass surgery: "Tell Juan Valdez I love him". 2. Average 80 blinks per minute. ... and the #1 Sign You're Drinking Too Much Coffee ... 1. You named your kids "Tall," "Grande," and "Venti". =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Applebee's Baby Back Ribs ========================= 3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce: 1 cup ketchup 1/4 cup apple cider vinager 3 tablespoons dark brown sugar 3 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender. 2. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. 3. Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over, brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Summer Seafood Stew =================== 1/4 cup olive oil 5 cups chopped onions 3 tablespoons minced garlic 2 (28 oz.) cans diced tomatoes in juice 3 cups dry white wine 3 (8 oz.) bottles clam juice 3/4 cup tomato paste 3 bay leaves 2 tablespoons chopped fresh thyme 2 1/2 teaspoons grated orange peel 2 1/2 teaspoons fennel seeds, crushed 3/4 teaspoon dried crushed red pepper 24 littleneck clams, scrubbed 2 3/4 pounds cod or snapper fillets, cut into 2-inch pieces 1 1/2 pounds uncooked large shrimp, peeled, deveined 1 pound bay scallops Chopped fresh basil Heat oil in a heavy 10m quart pot over medium heat. Add onions and garlic and saute until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add fish, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper. Ladle stew into bowls. Sprinkle with basil. Makes 12 servings. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken with Balsamic BBQ Sauce =============================== 4 pieces chicken (breast or leg-and-thigh pieces) Salt and freshly ground pepper Balsamic BBQ sauce: 1 cup balsamic vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Combine all the sauce ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks. Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Salmon Fillets ==================== 1 lb. salmon fillets 1/3 cup sour cream or yogurt 2 teaspoons prepared mustard 2 teaspoons onions, finely minced 2 teaspoons dried dill weed 3 tablespoons mayonnaise 2 tablespoons parmesan cheese, grated 1/2 cup cheddar cheese, grated paprika Preheat oven to 450F. If frozen, partially thaw fillets and cut into serving size pieces. Place in a greased baking dish. Combine sour cream or yogurt, mustard, onion, dill, and mayonnaise. Season with salt and pepper. Spread mixture over fish. Bake 20 minutes per inch of thickness of fish if frozen or 10-12 minutes if thawed. When just done, sprinkle with the cheeses and a dash of paprika. Broil 1 minute or until the cheese is bubbly and flecked with brown. Serve with lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Orzo with Feta, Tomatoes, and Dill ================================== 3 tablespoons extra-virgin olive oil 2 cups cherry tomatoes, halved 1/2 cup chopped dill 1 teaspoon grated lemon zest 1 cup orzo 1 1/2 cups crumbled feta (6 ounces) Toss together oil, tomatoes, dill, zest, and 1/2 teaspoon each of salt and pepper in a large serving bowl. Let stand at least ten minutes. Meanwhile, cook orzo in a pasta pott of boiling salted water (1 1/2 tablespoons salt for 4 quarts water) until al dente. Drain orzo and toss with tomato mixture. Add feta and toss again. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Corn on the Cob with Shallot-Thyme Butter ========================================= 8 tablespoons (1 stick) butter, room temperature 2/3 cup chopped shallots (about 3 ounces) 2 tablespoons chopped fresh thyme or 2 teaspoons dried 6 to 9 ears fresh corn, shucked Olive oil Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallots and saute until brown, about 4 minutes. Cool. Combine remaining 6 tablespoons butter and thyme in small bowl. Add shallot mixture and blend well. Season to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush corn with olive oil. Grill corn away from direct heat until just cooked and beginning to brown in a few places, turning frequently, about 10 minutes. Alternatively, omit brushing corn with olive oil and cook in large pot of boiling salted water until tender, about 6 minutes, drain. Serve corn with shallot-thyme butter. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spinach Salad with Honey Bacon Dressing ======================================= 8 cups torn fresh spinach 1 cup sliced fresh mushrooms 1/4 cup sliced green onions 1 medium tomato, seeded and chopped 1 hard-boiled egg, chopped 1/2 cup shredded parmesan cheese 7 slices bacon, cooked and crumbled 1/2 cup honey 1/2 cup vinegar 1/3 cup vegetable oil 1 teaspoon yellow mustard or spicy brown mustard 1 teaspoon lemon juice Combine first 6 ingredients with 5 of the cooked, crumbled bacon strips in a large bowl. In a small bowl, whisk together the honey, vinegar, oil, mustard, lemon juice, and remaining 2 strips of cooked, crumbled bacon. Pour over salad. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Easy Coffee Cake ================ 16 to 18 unbaked frozen dinner rolls 1 (3-ounce) package regular butterscotch pudding mix, not instant 1/2 cup brown sugar, packed 1/2 cup pecans, chopped 1 stick (1/2 cup) butter, melted The night before, place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Kudzu Kudzu is often times refered to, fondly, as "the vine that ate the South". Originating as a botanical display, this plant has taken root in the Southeast US, covering over 7 million acres of land. In the summer it can propagate at the staggering rate of over a foot a day! Its leaves, roots, and blooms are all ingredients in many recipes, though. It also is the favorite food of goats and other livestock. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=