* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 26 = = = = = = = = = = = = = = = = = = = = = = = = = = = > > > 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: Too Much Garlic? Impossible > Wine Appreciation: Nobilo Sauvignon Blanc 2007 > Food Funnies: Top Rules Concerning Chocolate S E L E C T E D R E C I P E S : * Lum's Ollieburger http://www.e-cookbooks.net/recipes3/ir242.html * Steak with Mango Salsa http://e-cookbooks.net/recipes4/07042.htm * Grilled Lamb Chops http://e-cookbooks.net/recipes4/07043.htm * Fish with Tomatoes, Olives and Capers http://e-cookbooks.net/recipes4/07044.htm * Italian Pasta Salad http://e-cookbooks.net/recipes4/07045.htm * Sweet and Spicy Coleslaw http://e-cookbooks.net/recipes4/07046.htm * Rye Boat Dip http://e-cookbooks.net/recipes4/07047.htm * Chocolate Mint Cookies http://e-cookbooks.net/recipes4/07048.htm > Healthy Eating: Low Carb: Fried Cabbage with Onion & Bacon http://www.e-cookbooks.net/recipes/lc30.htm Diabetic: Fudgy Brownies http://www.e-cookbooks.net/recipes/diab28.htm Low Fat: Banana Smoothie http://www.e-cookbooks.net/recipes/lowfat25.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Vegetable and Fruit Tips: * Prevent discoloration of green leafy vegetables: Add a pinch of common salt and sugar to the cooking vegetable so as to avoid discoloration of green leafy vegetables. * Onion peeling without crying: Peel onions under water to avoid "crying". Another option is to refrigerate onions before cutting. * Keep green leafy vegetables fresh for longer time: Wrap green leafy vegetables in a newspaper before putting in the vegetable bag or tray. This will keep them fresh much longer. * Keep celery fresh for a longer time: Celery wrapped in aluminum foil before refrigerating will remain fresh for weeks. * Stop potatoes from rotting: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes. * Keep chillies fresh for a longer time: While storing green chilies, remove the stems. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) There are 70 species of truffles, though the two varieties most people talk about are the 'black' and the 'white'. Since truffles are wild fungi that cannot be cultivated on a farm, which animal is traditionally used to hunt these wild delicacies down? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "You better cut the pizza in four pieces because I'm not hungry enough to eat six." - Yogi Berra, American baseball player =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 July 6 - National Fried Chicken Day July 7 - National Strawberry Sundae Day July 8 - National Milk Chocolate with Almonds Day July 9 - National Sugar Cookie Day July 10 - National Pina Colado Day July 11 - National Blueberry Muffin Day July 12 - National Pecan Pie Day July 13 - National Ice Cream Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Tasty Looking Mousepads! ======================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Too Much Garlic? Impossible By MARK BITTMAN Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. Though the sauce doesn't cook for long - it's almost always used with fish, so the cooking time is 15 minutes at most - it does so enough to tame the garlic slightly. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. When you mince these ingredients, either by hand or with a food processor, and bind them with olive oil, the result is a kind of paste. It does not become a sauce until it is cooked with a fish that generates some liquid. Shrimp is the perfect candidate: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. But even with shrimp, a small amount of additional liquid is needed to liquefy the paste. (If you were to substitute, say, cod for the shrimp in this recipe, increase the liquid to about half a cup.) That liquid has impact, so it helps if it melds well with the rest of the dish. Water, white wine and chicken stock are all acceptable, but fish stock is better. Not that I expect you to have fish stock (I don't), but once you buy shrimp you have the perfect makings of the ideal liquid, a stock made from the shrimps' shells. Making this broth takes 10 minutes. You combine the shells - the amount you have from these shrimp is perfect - with water to cover. Bring to a boil, cook about five minutes, cool and strain, and that's it. You'll have far more than you need here, and it's worth saving, because it's wonderful as part of the liquid used when making risotto or fish stews. Even with making the stock, even with peeling the shrimp, the entire dish, from start to finish, won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party. Shrimp in Garlic Sauce ====================== 6 cloves garlic, peeled 1/3 cup extra virgin olive oil 6 scallions, trimmed and chopped 1 cup parsley, leaves and thin stems 2 pounds shrimp, peeled Salt and pepper to taste 4 dried chilies or a few pinches of crushed red chili flakes, or to taste 1/3 cup stock (shrimp, fish or chicken) or white wine or water 1. Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies. 2. Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve. Yield: 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Nobilo Sauvignon Blanc 2007 Price: $13 Supple, intense and streamlined, with a suave array of grapefruit, mineral, herb and guava tones. Spice tones add complexity, with generous fruit and minerals fleshing out the finish. Drink now. Serve With: Grilled Chicken and Ratatouille =============================== 2 medium zucchini, halved lengthwise 1 medium eggplant, halved lengthwise 1 red bell pepper, cut into 1-inch-wide strips 1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact) 2 medium tomatoes, halved crosswise 2 tablespoons olive oil 6 skinless boneless chicken breast halves 1/3 cup thinly sliced basil 1 1/2 teaspoons red wine vinegar Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes. Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Top Rules Concerning Chocolate ============================== 10. If you've got melted chocolate all over your hands, you're eating it too slowly. 9. Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as many as you want. 8. The problem: How to get 2 pounds of chocolate home from the store in hot car. The solution: Eat it in the parking lot. 7. A nice box of chocolates can provide your total daily intake of calories all at once. Isn't that handy? 6. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves. 5. Eat equal amounts of dark chocolate and white chocolate, for a balanced diet. They actually counteract each other. 4. Money talks. Chocolate sings. 3. Chocolate has many preservatives. Preservatives make you look younger. 2. If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. ... and the #1 Rule of Chocolate ... 1. Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Lum's Ollieburger ================= 3 tablespoons lemon juice 1 1/2 teaspoons seasoned salt 1 tablespoon Worcestershire Sauce 1 tablespoon soy sauce 1 tablespoon A1 Steak Sauce 1 tablespoon corn oil 1/2 cup beef broth 1 teaspoon Heinz 57 Sauce 1/4 teaspoon garlic salt 1 teaspoon vinegar 1. Mix the above ingredients. 2. Take 1 1/2 to 2 lbs. of ground round and shape meat into round patties, 3/4" thick and 3 1/2"round. 3. Place in a covered container and pour the marinade mixture over them. Cover tightly and refrigerate 12 hours or overnight. Turn the patties frequently. 4. Remove from marinade and sear over high heat to seal in the juices, then turn down heat and cook to your desired doneness. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak with Mango Salsa ====================== 1 lb. top round steak, cut 3/4-inch thick salt and pepper 4 cups hot cooked couscous 2 cups sugar snap peas, steamed Marinade: 1/4 cup fresh lime juice 2 tablespoons minced green onion 2 tablespoons water 2 teaspoons minced fresh ginger 2 cloves garlic, minced 1/4 teaspoon salt Mango Salsa: 1-1/2 cups finely diced fresh mango 2 tablespoons minced green onion 1 tablespoon fresh lime juice 1 tablespoons minced fresh cilantro 1 red serrano or jalapeno pepper, seeded, finely chopped Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally. Just before grilling, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve. Remove steak from marinade, discarding marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 19 to 24 minutes for medium rare doneness, turning occasionally. Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Lamb Chops ================== 2 large garlic cloves, crushed 1 tablespoon fresh rosemary leaves 1 teaspoon fresh thyme leaves Pinch cayenne pepper Coarse sea salt 2 tablespoons extra-virgin olive oil 6 lamb chops, about 3/4-inch thick In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes. Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fish with Tomatoes, Olives and Capers ===================================== 4 teaspoons olive oil, divided 4 (5-ounce) sea bass fillets (or other white fish) 1 small onion, diced 1/2 cup white wine 1 cup canned diced tomatoes, with juice 1/2 cup chopped pitted black olives 2 tablespoons capers 1/4 teaspoon dried crushed red pepper, optional 2 cups packed fresh baby spinach leaves Salt and pepper In a large nonstick skillet heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm. Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Pasta Salad =================== 1 (1 lb) box tri-colored pasta 2 cups chopped green peppers 2 cups diced tomatoes 1 1/2 cups chopped red onions 1/2 lb. cubed provolone cheese 1/2 lb. sliced pepperoni 1/2 cup sliced black olives Dressing: 3/4 cup extra virgin olive oil 3/4 cup red wine vinegar 1/4 cup sugar 1 tablespoon oregano 1 teaspoon salt 1/2 teaspoon pepper Mix together dressing first and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Slice the sliced pepperoni circles in half and separate slices. Mix together with pasta and chopped items, except the provolone cheese. Pour dressing over it all and mix well. Chill well. Add provolone cheese to salad before serving, otherwise it gets soggy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet and Spicy Coleslaw ======================== 2 pounds green cabbage 4 carrots 1 medium yellow onion 1/2 cup mayonnaise 1/4 cup mustard 2 teaspoons apple cider vinegar 1 cup sugar 1 teaspoon black pepper 1/2 teaspoon cayenne Salt and freshly ground black pepper Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together. In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Rye Boat Dip ============ 16 oz. sour cream 16 oz. mayonnaise 1 (5 ounce) jar dried beef, diced 2 teaspoons onion powder 2 teaspoons garlic powder 3 tablespoons dried minced onion 1 tablespoon dill weed 1 loaf rye bread (round) Combine all ingredients except bread in a bowl. Mix well and refrigerate at least one hour before serving. Cut out the round rye bread loaf to make the bread bowl. Cut up the bread you removed into pieces for dipping. Fill the bread bowl with dip and serve with bread pieces. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Mint Cookies ====================== 3/4 cup butter 1 1/2 cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour. Preheat oven to 350F. Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Pigs Indeed, pigs are used to help unearth these culinary delights which are primarily found in France, Italy and Spain. Beware though, a pig will typically eat the truffles it finds if not carefully controlled. Truffles are wonderful in pates, added atop egg and potato dishes and thinly shaved over pasta and risotto. Though they are terribly expensive, I recommend giving truffles a try ... one can go a long way! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=