* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 27 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS ARE COOL!!! ========================== With over 600 different styles, you're sure to find a design that's just right for you or as a terrific gift idea! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Vietburgers, Hold the Bun > Wine Appreciation: Bogle Chardonnay 2007 > Food Funnies: Rejected Alternatives to Tipping S E L E C T E D R E C I P E S : * Houston's Grilled Chicken Salad http://www.e-cookbooks.net/recipes3/ir199.html * Tequila Marinated Spareribs http://www.e-cookbooks.net/recipes/06022.htm * Filet Mignon with Tarragon http://www.e-cookbooks.net/recipes/07072.htm * Moussaka http://www.e-cookbooks.net/recipes/07284.htm * Shrimp-Rice Casserole http://www.e-cookbooks.net/recipes/06165.htm * Old-Fashioned Baked Beans http://www.e-cookbooks.net/recipes/06234.htm * Grilled White-and-Sweet-Potato Salad http://www.e-cookbooks.net/recipes/06306.htm * Strawberry Icebox Pie http://www.e-cookbooks.net/recipes/06098.htm > Healthy Eating: Low Carb: Molded Cherry Coke Salad http://www.e-cookbooks.net/recipes/lc31.htm Diabetic: Fruit Roll Cookies http://www.e-cookbooks.net/recipes/diab29.htm Low Fat: Chicken Stroganoff http://www.e-cookbooks.net/recipes/lowfat26.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When a recipe calls for adding oil, garlic, and onions to a pan, always add garlic last. This keeps it from burning and tasting bitter. * Make your own celery flakes. Just cut and wash the leaves from the celery stalks; place them in the oven on low heat or in the hot sun until thoroughly dry. Crumble and store in an air-tight container. * Put sliced cucumbers, onions, carrots and/or pieces of cauliflower in leftover pickle juice and in a couple of days they will be pickled. * Don't discard the water in which the vegetables are soaked or cooked. It is more flavorful than plain water so use it in making soup or gravy. * If you are baking and out of eggs, substitute 1/4 cup applesauce for 1 egg. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) While in New Zealand, you may come across the dish "Pork Bones and Puha". Pork bones are easy to identify, but what on earth is Puha? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar." - Thomas Jefferson =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 13 - National Ice Cream Day July 14 - National Grand Marnier Da July 15 - National Tapioca Pudding Day July 16 - National Corn Fritters Day July 17 - National Peach Ice Cream Day July 18 - National Caviar Day July 19 - National Daiquiri Day July 20 - National Lollipop Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Is It Time To Replace Your Mousepad? ==================================== We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Vietburgers, Hold the Bun By MARK BITTMAN Certain flavors appear almost everywhere in Vietnam, so maybe I shouldn't have been surprised when I was served what amounted to lemon grass hamburgers at a restaurant on the two-lane national highway that runs down the country's spine. The patties sat not on a bun but on plain rice noodles and were seasoned with flavors as typical in Vietnam as soy sauce is in Japan or ketchup in the United States. Of all the powerful ingredients in these burgers - lemon grass, shallots, garlic, chili and nam pla (called nuoc mam in Vietnam) - none survived the cooking as well as the lemon grass, whose distinctive scent and flavor reduced the others to bit players. This had occurred to me before: lemon grass is changed less by cooking than most seasonings. That also goes for the woody texture, which can be quite unpleasant unless handled correctly. Trim each stalk as you would a scallion, and remove the tough outer layers until you reach the relatively tender inner core (which is also relatively small, compared with what you started out with). Mince this, or grind it with the meat. When I recreated this dish at home, I found that I liked it better with pork than with beef, but it's good either way or in combination. I have never been enamored of the Vietnamese style of serving food on plain rice noodles, so I served these on greens and dressed the whole thing with a mixture of nuoc mam, lime juice, garlic, ginger and sugar. That was pretty great, especially as an appetizer. But eventually I decided that, since crusty bread has been a staple in Vietnam since its French colonial days, it was O.K. to put the burgers on a baguette. I like them best that way, shaped more like hot dogs than hamburgers and served with just a little lime juice or some mustard. Lemon Grass Patties =================== 3 or 4 large shallots, or 1 medium red onion, peeled 4 cloves garlic, peeled 2 stalks lemon grass 1 teaspoon stemmed, seeded and minced chili or dried red chili flakes, or to taste 1 1/2 to 2 pounds pork, preferably from the shoulder, or a mixture of pork and beef (ground or in chunks) Salt and pepper to taste 1 tablespoon nam pla (nuoc mam) 1 teaspoon sugar Lime wedges or strong mustard 1. Meat can be cooked in a nonstick skillet, in a broiler or on a charcoal, wood or gas grill. If grilling, build a fire or heat gas grill; place rack 4 inches or more from the heat source. 2. If using ground meat, mince shallots, garlic, lemon grass and chili, and combine them with meat, salt, pepper, nam pla and sugar. If meat is in chunks, combine it in a food processor with those ingredients, and process until all are minced; do not overprocess. 3. Divide mixture into 4 large burger-shape patties or 8 small hot-dog-shape ones. Cook until nicely browned on both sides and cooked through, about 10 minutes total. Serve with lime wedges or mustard, on hamburger rolls, baguettes or rice noodles, or atop a salad. Yield: 4 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 ========================== Bogle Chardonnay 2007 Price: $11 Bogle's 2007 Chardonnay has a little something for everyone: barrel fermentation, sur-lies aging, and partial malolactic fermentation. These hand-crafted processes create a wine with a generous entry and layers of complexity. Green apple and ripe pear overwhelm the senses, while creamy and buttery notes caress mid-palate. New American oak lends nutmeg and spicy tones to the wine. Serve With: Grilled Lemon-Parsley Veal Chops ================================ 1/2 cup olive oil 6 tablespoons fresh lemon juice 1/3 cup chopped fresh Italian parsley 3 garlic cloves, crushed 1 tablespoon minced fresh rosemary 6 (8 oz.) loin or rib veal chops, each about 1 inch thick 3 tablespoons chopped fresh Italian parsley 1 tablespoon grated lemon peel 1 1/2 teaspoons minced fresh rosemary 1 teaspoon minced garlic Whisk first 5 ingredients in small bowl to blend. Arrange veal chops in 15x10x2-inch glass baking dish. Sprinkle chops on both sides with salt and pepper. Pour marinade over chops; turn to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Make topping by stirring together Italian parsley, lemon peel, rosemary, and garlic in small bowl to blend. Prepare barbecue (medium-high heat). Remove chops from marinade and sprinkle generously with salt and pepper. Grill chops until cooked to desired doneness, about 6 minutes per side for medium-rare. Transfer chops to serving platter; sprinkle each with topping. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Rejected Alternatives to Tipping ============================================== 8. In Norway, a lutefisk is appropriate. 7. Use the salt and pepper shakers to give your waitress an impromptu performance of "Waiting for Godot". 6. Offer to serve him the next time he comes to your place to eat. 5. A friendly squeeze on the derriere and a warm smile say so much more than 15 percent. 4. Evangelical fundamentalist biblical tracts are always appreciated. 3. Offer him his choice of the children at the next table. 2. A chewed up toothpick and a breath mint. At least that’s what I usually got. ... and the #1 Rejected Alternative to Tipping ... 1. Not tipping the waitress at least $12 on an $80 dinner tab? - $12. Getting your butt kicked by a single mother who lives on tips? - Priceless! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Houston's Grilled Chicken Salad =============================== Lime Dressing: 1/2 cup lime juice 4 teaspoons honey mustard 7 1/2 tablespoons honey 4 tablespoons vegetable oil 2 garlic cloves, minced fine 1 teaspoon pepper 1/2 teaspoon salt Peanut Sauce: 4 tablespoons Peanut butter 4 tablespoons soy sauce 4 tablespoons hot water 2 teaspoons sesame oil 1 tablespoon ground ginger Mix ingredients for lime dressing, then mix ingredients for peanut sauce. Salad ingredients for Houston's grilled chicken salad: mixed greens, carrots, thin tortilla strips, and grilled chicken breasts sliced in thin slices . Mix the salad ingredients with the lime dressing. Drizzle peanut sauce on top. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tequila Marinated Spareribs =========================== 1 rack of pork spareribs (about 3 pounds) Salt Freshly-ground black pepper 1 cup olive oil Juice from 4 limes 1/2 cup gold tequila 1 onion, finely chopped 2 tablespoons minced garlic 2 medium jalapenos, stemmed, seeded, and finely chopped 2 tablespoons finely chopped fresh cilantro leaves Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos, and cilantro. Season with more salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and grill them, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Filet Mignon with Tarragon ========================== 1 1/2 tablespoons oil 1/4 cup shallots 1 cup beef broth 1/2 cup white wine 1/4 cup brandy 1/2 cup heavy cream 2 tablespoons butter 2 cloves garlic, chopped 1 lb. baby spinach 2 tablespoons oil 4 beef tenderloin steaks, 1 inch 2 tablespoons Dijon mustard 1 tablespoon tarragon Heat oil in saucepan; add shallots and cook for 3 minutes. Add beef broth, wine, and brandy; reduce until thickened, about 5 minutes. Add cream, reduce until 3/4 cup. Set sauce aside. Melt butter in skillet, add garlic, saute 1 minute. Add spinach, cook until wilted, tossing, about 2 minutes. Set aside. In another skillet heat oil, add tenderloins and cook until desired doneness. Divide spinach between 4 plates, top each with a filet. Add sauce back to steak pan, stir in mustard and tarragon, add salt and pepper to taste, pour over steaks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Moussaka ======== 3 medium-sized eggplants 1 cup butter 3 large onions, finely chopped 2 pounds ground lamb or beef 3 tablespoons tomato paste 1/2 cup red wine 1/2 cup chopped parsley 1/4 teaspoon cinnamon 6 tablespoons flour 1 quart milk 4 eggs beaten until frothy pinch of nutmeg 2 cups ricotta or cottage cheese 1 cup fine bread crumbs 1 cup grated Parmesan cheese Peel the eggplants and cut them into slices about 1/2 inch thick. Brown the slices in 4 tablespoons of the butter. Set aside. Heat 4 tablespoons of the butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 min. Combine the tomato paste, wine, parsley, and cinnamon. Stir into meat and simmer over low heat, stirring frequently, until all liquid has been absorbed. Season with salt and pepper to taste. Set aside. Make a white sauce by melting remaining 1/2 cup of butter and blending in the flour, stirring with a wire whisk. Meanwhile bring the milk to a boil and add it gradually to the butter-flour mixture, stirring constantly. When the mixture is thickened and smooth, remove it from the heat. Cool slightly and stir in the beaten eggs, nutmeg and ricotta. Preheat oven to 375 F. Grease an 11 x 16 pan and sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan cheese and bread crumbs. Pour the ricotta sauce over the top and bake one hour, or until top is golden. Remove from oven and cool 1/2 hour before serving. Cut into squares and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shrimp-Rice Casserole ===================== 1 finely chopped onion 1/2 green bell pepper, finely chopped 1 stalk celery, finely chopped 3 cups cooked rice 1 can cream of mushroom soup 1/2 can milk 1 (12 ounce) package frozen shrimp, cooked and finely chopped 1/2 cup grated Cheddar cheese Saute onion, bell pepper and celery in a small amount of oil. Remove from heat, then add rice, mushroom soup which has been diluted with milk, and shrimp, cooked and finely chopped. Place mixture in a buttered casserole dish. Sprinkle grated Cheddar cheese over the top and bake, uncovered, at 300F for 1 hour. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Old-Fashioned Baked Beans ========================= 2 cups navy beans 1/2 pound bacon 1 onion, finely diced 3 tablespoons molasses 2 teaspoons salt 1/4 teaspoon ground black pepper 1/4 teaspoon dry mustard 1/2 cup ketchup 1 tablespoon Worcestershire sauce 1/4 cup brown sugar Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled White-and-Sweet-Potato Salad ==================================== 2 large waxy (new) potatoes, about 1 pound 1 or 2 sweet potatoes, about 1 pound 4 tablespoons extra virgin olive oil Salt and pepper 1 tablespoon grainy mustard 1 tablespoon sherry or other vinegar, or to taste 1 bunch scallions, both white and green parts, chopped. Start a gas or charcoal grill, or heat the oven to 450F. Peel potatoes and cut them into slices 1/2-inch thick. Toss them with half the olive oil and sprinkle them with salt and pepper. Grill potatoes over direct but not-too-hot heat, turning them as they brown. Or roast them on nonstick baking sheet, turning once or twice. Potatoes will cook in about 10 to 15 minutes; remove them as they become tender. When they are done and fairly cool, toss them with remaining ingredients. Taste and adjust seasoning and serve. Or the salad can be covered and refrigerated; bring to room temperature before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Strawberry Icebox Pie ===================== 1 cup slivered almonds, toasted 1/2 cup graham cracker crumbs 1/4 cup sugar 6 tablespoons (3/4 stick) unsalted butter, melted Filling: 5 cups quartered hulled strawberries (about 24 ounces) 1 cup sugar 1/4 cup cornstarch 2 tablespoons fresh lemon juice 2 teaspoons grated orange peel 1 1/2 cups chilled whipping cream For crust: Position rack in center of oven; preheat to 350F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish. Bake crust until set, about 12 minutes. Cool completely on rack. For filling: Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours. Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Sow Thistle Puha, or Sow Thistle, is considered a weed in many parts of the world, but in New Zealand its value as part of their culinary heritage is on the rise. To make pork bones and puha - or a "boil up" as it is commonly known as, bring a pot of water to the boil and simmer your pork bones until they are nearly done, add potatoes and kumara (sweet potato), and when those are almost cooked, toss in your puha. Serve once the puha is tender. You have to give this dish a couple of hours of cooking for the flavors to develop, and you must never, ever stir it during cooking. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=