* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 30 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: The Best a Beet Can Hope For > Wine Appreciation: Echelon Shiraz 2003 > Food Funnies: Signs Your Cat is Too Fat S E L E C T E D R E C I P E S : * Skyline Chili http://www.e-cookbooks.net/recipes4/08011.htm * Grilled Chicken and Ratatouille http://www.e-cookbooks.net/recipes4/08012.htm * Romesco Style Pork http://www.e-cookbooks.net/recipes4/08013.htm * BBQ Shortribs http://www.e-cookbooks.net/recipes4/08014.htm * Elotes (Mexican Corn on the Cob) http://www.e-cookbooks.net/recipes4/08015.htm * Pasta with Sun-Dried Tomatoes http://www.e-cookbooks.net/recipes4/08016.htm * German Potato Salad http://www.e-cookbooks.net/recipes4/08017.htm * Pina Colada Pie http://www.e-cookbooks.net/recipes4/08018.htm > Healthy Eating: Low Carb: Hash Browned Zucchini http://www.e-cookbooks.net/recipes/0818lc.htm Diabetic: Beef and Noodles in Lemon Sauce http://www.e-cookbooks.net/recipes/0818diab.htm Low Fat: Low Fat Peanut Butter Cookies http://www.e-cookbooks.net/recipes/0818lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Baking Tips: * When making cookies, always use unsalted butter, never margarine. The unsalted butter gives the cookies a lighter texture. * Add a pinch of baking soda to your frosting and the frosting will stay moist and prevent cracking. * Always chill pastry dough before rolling and cutting, and always chill it again afterwards, before baking, to further relax the gluten. * Your yeast will last longer than specified on those little packages from the grocery store if kept in the refrigerator and even longer in the freezer. * For a practically fat-free crust, substitute frozen phyllo pastry for traditional pie crust. * To keep a cake longer, place half an apple in the cake container when storing. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Middle Quarters, an area located on Jamaica's South Coast is famous for what culinary delight? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Grilling is like sunbathing. Everyone knows it is bad for you but no one ever stops doing it." - Laurie Colwin, "Home Cooking" (1988) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: August is: National Catfish Month National Water Quality Month August 3 - National Watermelon Day August 4 - National Chocolate Chip Day August 5 - National Waffle Day August 6 - National Root Beer Float Day August 7 - National Raspberries & Cream Day August 8 - National Frozen Custard Day August 9 - National Rice Pudding Day August 10 - National S'Mores Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= The Best a Beet Can Hope For By MARK BITTMAN Borscht is the highest and best use for a beet. Quick to cook (at least in my version), easy to vary, loved by almost everyone - even children - borscht is the archetypical midsummer soup, and belongs in everyone's repertory. There is a grand borscht, laden with brisket or other meat (and usually served hot), that casts its too-fussy influence over many summertime borschts. I prefer the light, refreshing version whose ruby color and clear flavor make it very nearly graceful, even elegant. That's really saying something, considering that this is a dish with few ingredients, chief among them a lowly root. Borscht can be as simple as simmered shredded beets with sour cream or yogurt. To make a meal of it, I like this soup with a hot boiled potato and a cold hard-cooked egg. Diced cucumber is another nice addition. (Borscht lovers can be very particular about the additions. Famously, in "The Talk of the Town," Cary Grant plays a fugitive whose preference for a beaten egg in his borscht leads to his capture.) The marvel of this recipe is that you can cook all the components separately, and most of them in advance, then combine them just before serving. There is something about cooking the potato at the last minute and plunging it, hot, into the ice-cold soup that I really like, although I can understand the preferences of those who add their potato cooked but cold. Prepare the borscht in the relative cool of evening, and you can enjoy it the next day with little effort. There is one little refinement that I think makes this minimalist borscht special: I use an entire bunch of dill and bind together the stems (and roots, if any). I simmer this little package with the beets from the beginning, and it flavors the broth beautifully. I garnish the soup with fresh dill at the end. The combination of sweet beets and grassy dill screams summer. Borscht ======= 2 pounds red beets, peeled 1 large onion, peeled 1 bunch fresh dill, stems removed and tied in a bundle Salt and pepper to taste Lemon juice to taste 4 hard-cooked eggs, peeled and quartered, optional 1 firm medium cucumber or half an English cucumber, peeled if necessary and diced, optional 4 medium red or white new potatoes, boiled until tender and kept hot, optional Sour cream 1. Grate beets and onion together on a box grater or food processor outfitted with basic blade (pulse carefully) or grating disk. Place mixture in large saucepan with dill-stem bundle and 6 cups of water to cover. 2. Bring to a boil, then adjust heat so liquid simmers steadily but not violently, until beets are tender, 15 to 20 minutes. Add salt and pepper, remove dill stems, and chill. 3. When soup is cold, taste and add lemon juice, salt and pepper as necessary. Chop as much of the dill fronds as you would like for garnishing. Serve borscht in bowls, with garnishes of your choice and the dill. Pass sour cream at table. Yield: 4 servings =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Echelon Shiraz 2003 Price: $10 Echelon is known best for its Syrah, which imparts that distinct Rhone spiciness and peppery perfume with just the right amount of candied orange peel. The mouth bursts with sweet, ripe strawberry fruit as well as jammy plum traits offset by lively black pepper and cinnamon. This medium-bodied wine displays a dense color and soft, rounded mouthfeel. Serve With: Grilled Lamb with Salsa Verde ============================= 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped 1/2 cup chopped fresh Italian flat leaf parsley 1/3 cup chopped scallions 1/2 cup chopped fresh mint leaves 1/2 cup fresh lemon juice 2 teaspoons grated lemon peel 1 cup olive oil, preferably extra-virgin 2 teaspoons dried crushed red pepper flakes 3 1/2 teaspoons coarse salt 1 1/2 teaspoons freshly ground black pepper 1 (4 1/2 to 5-pound) butterflied boned lamb shoulder 1 tablespoon minced garlic Nonstick cooking spray Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day. Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes. Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Your Cat is Too Fat ======================================= 9. Instead of "meow," she says "moo". 8. Takes 3 days to lick himself. 7. She has nine lives and ten chins. 6. He has had more heart attacks than Dick Cheney. 5. Have to get special extra-large flea collars from "Big & Tall Feline". 4. Instead of a yarn ball, she plays with a meatball. 3. Only thing he's curious about is when Domino's stops delivering. 2. When he goes outside, people say, "Can I get your autograph, Mr. Gore?". ... and the #1 Sign Your Cat Is Too Fat ... 1. Next month, he's doing a full hour with Dr. Phil. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Skyline Chili ============= 1 pound ground beef 2 (14.5 oz.) cans beef broth 1 (6 oz.) can tomato paste 1/2 cup water 1 tablespoon white vinegar 1 tablespoons corn starch 1/4 teaspoon allspice 4 teaspoons chili powder 1 teaspoon cardamom 1/4 teaspoon cayenne pepper 1/4 teaspoon coriander 1/4 teaspoon garlic powder 1 teaspoon nutmeg 1 1/4 teaspoons salt 1/8 teaspoon black pepper shredded cheddar cheese spaghetti, cooked Brown ground beef in a 4 quart Dutch Oven. While cooking, mash the beef into very small morsels. Remove pan from heat and add all remaining ingredients except cheese and spaghetti. Mix well. Bring chili to a boil, reduce heat, and simmer for 3-4 hours stirring occasionally. To serve, place cooked spaghetti in a large bowl. Ladle about one cup of piping hot chili over pasta and top with about a half cup of cheddar cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= 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 (about 3 pounds) 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. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Romesco Style Pork ================== 1 1/2 pounds pork tenderloin 1/3 cup extra-virgin olive oil plus additional for rubbing 1 (5 oz.) package prewashed baby spinach or arugula 1 (12 oz.) jar roasted peppers, drained, rinsed, and patted dry 1/2 cup sliced almonds 4 large garlic cloves, thinly sliced 1 teaspoon paprika 1/4 teaspoon cayenne 1/4 cup red-wine vinegar or Sherry vinegar Prepare a gas grill for direct-heat cooking over medium-high heat. Meanwhile, lightly rub pork with some olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Oil grill rack, then grill pork, covered, turning occasionally, until an instant-read thermometer inserted diagonally into center registers 150F, 20 to 25 minutes total. Transfer pork to a cutting board and let stand 10 minutes. While pork stands, put greens and peppers on a platter. Cook almonds and garlic in oil in a small heavy skillet over medium heat, stirring frequently, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Add paprika, cayenne, and 1/2 teaspoon salt to oil in skillet and cook, stirring, 30 seconds. Pour in vinegar and boil, swirling occasionally, 1 minute. Drizzle hot dressing over greens and peppers and toss. Top with sliced pork and sprinkle with toasted almonds and garlic. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= BBQ Shortribs ============= 2 tablespoons toasted sesame seeds, plus more for sprinkling 4 large cloves garlic, pressed 1 cup soy sauce 2 tablespoons sherry 2 tablespoons honey 2 tablespoons sesame oil 2 tablespoons water 2 teaspoons fresh ginger, finely grated 1/2 cup chopped scallions (green and white parts, mixed), plus more green tips for sprinkling 1 tablespoon red chili flakes 6 pounds short ribs, cut into thin pieces, about 2 1/2 inches long Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes; stir until thoroughly combined. Place the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours. Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer. Remove to a platter and sprinkle with sesame seeds and green onions. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Elotes (Mexican Corn on the Cob) ================================ 3 tablespoons mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated cotija or Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears shucked corn Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pasta with Sun-Dried Tomatoes ============================= 1/2 pound fusilli (spirals) pasta Kosher salt Olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped For the dressing: 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed basil leaves, julienned Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor and process until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= German Potato Salad =================== 9 potatoes, peeled 6 slices bacon 3/4 cup chopped onions 2 tablespoons all-purpose flour 2 tablespoons white sugar 2 teaspoons salt 1/2 teaspoon celery seed 1/8 teaspoon ground black pepper 3/4 cup water 1/3 cup distilled white vinegar Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings. Saute onions in bacon drippings until they are golden- brown. In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/ water mixture, stirring gently until potatoes are heated through. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pina Colada Pie =============== Crust: 1 (7 oz.) jar roasted macadamia nuts 3/4 cup sweetened shredded coconut 3 tablespoons brown sugar 1 tablespoon unsalted butter, melted Filling: 1 1/2 pints pineapple sorbet, softened 1 cup canned sweetened cream of coconut (such as Coco Lopez) 4 teaspoons dark rum 1/2 teaspoon imitation coconut extract 3/4 cup (packed) sweetened shredded coconut 2 pints vanilla frozen yogurt, softened 1/2 large pineapple, trimmed, cored, thinly sliced Toasted sweetened shredded coconut For Crust: Preheat oven to 350F. Line 10-inch glass pie dish with foil, overlapping sides. Finely chop first 3 ingredients in processor. Add butter and blend until moist crumbs form. Press mixture firmly onto bottom and up sides (but not rim) of prepared pie dish. Freeze 10 minutes. Bake crust until golden brown, about 15 minutes. Freeze 20 minutes. For Filling: Spread sorbet in crust; smooth top. Place in freezer. Boil cream of coconut in heavy small saucepan over medium-high heat until reduced to 3/4 cup, stirring frequently, about 7 minutes. Pour into large bowl. Mix in rum and extract, then 3/4 cup coconut. Cool slightly. Add frozen yogurt to coconut mixture and fold in until blended. Freeze until semifirm, stirring occasionally, about 1 hour. Spoon filling over sorbet in pie dish, mounding slightly. Cover and freeze overnight. Turn out pie onto platter and peel off foil. Turn pie right side up. Arrange pineapple decoratively atop pie. Sprinkle with toasted coconut. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Peppered Shrimp You can get these hot treats from vendors in and around Middle Quarters by the pound or sold in various sized packets. Not for the faint-hearted, as the stock they are prepared in often contain large amounts of whole Scotch Bonnet Peppers including the seeds! But for most Jamaicans, a trip to Middle Quarters is not complete without a sample of shrimp. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=