* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 31 = = = = = = = = = = = = = = = = = = = = = = = = = = = Discover Our HUGE Selection Of Cooking Aprons! ============================================== * The Ultimate Housewarming Gift! * Over 600 Unique Novelty Designs! * Perfect For Anyone That Loves To Cook! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: The Humble Bay Leaf Lets Loose > Wine Appreciation: Valentin Bianchi Elsa Malbec 2005 > Food Funnies: Signs Your Dog Is Too Fat S E L E C T E D R E C I P E S : * Joe's Crab Shack Crab Cakes http://www.e-cookbooks.net/recipes4/08081.htm * Flank Steak with Balsamic-Beer Sauce http://www.e-cookbooks.net/recipes4/08082.htm * Cheesy Chili Chicken http://www.e-cookbooks.net/recipes4/08083.htm * Turkey Empanadas http://www.e-cookbooks.net/recipes4/08084.htm * Hoisin Chicken in Lettuce Leaves http://www.e-cookbooks.net/recipes4/08085.htm * Muffuletta Salad http://www.e-cookbooks.net/recipes4/08086.htm * Tomato Vegetable Casserole http://www.e-cookbooks.net/recipes4/08087.htm * Chocolate Caramel Brownies http://www.e-cookbooks.net/recipes4/08088.htm > Healthy Eating: Low Carb: Egg Puff-Muffins http://www.e-cookbooks.net/recipes/lc33.htm Diabetic: Strawberry Fruit Pie http://www.e-cookbooks.net/recipes/diab31.htm Low Fat: Zesty Minestrone http://www.e-cookbooks.net/recipes/lowfat28.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Canning Tips: * Choose only perfect produce. Overripe or damaged fruits and vegetables are more prone to spoilage. * Your jars, lids and sealing rings should be in good condition and sterile (washed and scalded). * Wash your produce thoroughly before processing. * Know your produce. Be sure to use the correct time, temperature and method of processing for the food you will be canning. * After canning, check the seal on every jar to make sure they are air tight - when you push down on a self-sealing lid, it should stay down. Test porcelain lids by turning the jars upside down. If you see a stream of tiny air bubbles, the seal is not air tight. * Don't use foods from any jar that has a foamy or discolored appearance. Watch for bulging or misshapen lids and leaking rims. Throw those jars away. * Home canned vegetables should be boiled before they are served (with the exception of tomatoes). Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) The Quanjude Restaurant in Beijing offers the capital's most famous dish, Bei Jing Kao Ya. What is Bei Jing Kao Ya? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power." - Dick Cavett =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 10 - National S'Mores Day August 11 - National Raspberry Bombe Day August 12 - National Toasted Almond Bar Day August 13 - National Filet Mignon Day August 14 - National Creamsicle Day August 15 - National Lemon Meringue Pie Day August 16 - National Rum Day August 17 - National Vanilla Custard Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Make Your Favorite Restaurant and Grocery Foods At Home! ======================================================== > World Famous Recipes! > Make Them Fresh! Save Money! > Over 400 Recipes For Brand Name Foods!! http://www.e-cookbooks.net/cookbooks/insiders.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= The Humble Bay Leaf Lets Loose By MARK BITTMAN One thing about bay leaves: they are cheap. A dollar's worth lasts most people years, if not a lifetime. Until, of course, you start using them for more than bouquet garni, soups and stews. Few people do that, though. Whatever the reason, the bay leaf - officially known as bay laurel, sometimes called sweet bay, and sometimes simply laurel - is rarely used freely, except in wreaths. Perhaps this is because they are too tough to eat, or because we rarely see them fresh. But there is life for the bay leaf beyond old-fashioned spaghetti sauce. A few years ago, I made a marinade with bay leaves, and when I put the meat on the fire, one of the leaves burned. The smell was enticing, so reminiscent of grilling in the Mediterranean that I got into the habit of throwing a few leaves on the fire before adding meat. It affected the flavor only subtly, but it delighted the cook: this is aromatherapy. I've been told that the world's best bay leaves are grown in Turkey, around Smyrna. And when I was in Turkey, I was served some amazingly fragrant and delicious grilled skewers of lamb with bay leaves: one chunk of lamb, one bay leaf. The bay leaves were fresh, but I could not see that that would be a limitation when it came to making the dish at home. Nor was it. I have made these skewers a few times over the last couple of years, and have even had the opportunity to try making them with fresh bay leaves and on actual laurel branches. I'm happy to report that although this method is more exciting, it is not better tasting; it may even be that I prefer the skewers made with dried Turkish bay leaves to those with fresh ones from California. But the difference is not critical. Like most kebabs, these skewers can be made with lamb, pork or beef. The key to grilling any meat is to avoid drying it out, so it is important to make the chunks rather large, so the exteriors can brown before the interiors dry out. With beef or lamb, this is not much of a problem, because you'll probably cook the meat rare to medium anyway. But with pork, be careful to remove the meat from the fire the instant it cooks through. (A meat thermometer can help; about 125 degrees is hot enough for rare, 150 degrees for well done.) And make sure to stay near the grill, not only to guard the meat but to enjoy the smell. Grilled Meat Skewers With Bay Leaves ==================================== 1 1/2 to 2 pounds pork or lamb shoulder, or beef tenderloin (filet mignon), cut into 1 1/2- to 2-inch chunks 3 tablespoons extra virgin olive oil Salt and pepper to taste 1 tablespoon minced garlic 15 to 20 bay leaves, preferably fresh. 1. Start charcoal or gas grill, with the fire moderately hot, and the rack about 4 inches from the heat. If using wood skewers, soak in water while you prepare the meat. 2. Toss meat with oil, salt, pepper and garlic. Skewer meat alternately with bay leaves; if leaves break, jam between meat chunks. 3. Grill the meat 2 to 5 minutes per side, depending on the fire's heat and how well done you like your meat. Remove and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mousepads For Foodies!! ======================= Brighten Up Your Desktop With A Yummy Looking Image! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Valentin Bianchi Elsa Malbec 2005 Price: $9 The classic Malbec aromas of ripe plum and violets are evident in the nose, with hints of vanilla. The beauty of the Malbec of Argentina is its ability to combine a rich, weighty mouth feel with a soft silkiness normally associated with lighter wines. Elsa Malbec takes the promise of the nose through to the palate, with pleasing fruit that mimics the aroma. The soft, supple palate leads to a lingering finish. Serve With: Salmon Steaks with Red Wine Butter ================================== 1 cup full-bodied dry red wine 1/3 cup finely chopped shallots (3 to 4) 1/2 cup fresh orange juice 1/4 cup balsamic vinegar 1 teaspoon tomato paste 1/2 bay leaf 1 teaspoon finely grated fresh orange zest 1 stick (1/2 cup) unsalted butter, softened 1 teaspoon salt 1/4 teaspoon black pepper 4 (1-inch-thick) salmon steaks (each about 1/2 lb) 2 tablespoons olive oil Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/3 cup, about 20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated. Preheat broiler. Line rack of a broiler pan with foil. Pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper. Broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total. Top each steak with 1 to 2 tablespoons red-wine butter. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Dog Is Too Fat ======================================= 10. Instead of "Ruff," he barks "Ruffles". 9. Ticks that suck his blood die from high cholesterol. 8. Strangers mistake him for a fat guy in a dog suit. 7. Collar is a forty-eight inch belt from Today's Man. 6. Answers to the name "Cheney". 5. His dish is filled with Kibbles, Bits, and Lipitor. 4. Dog door is larger than your front door. 3. Put his head out the window and the car tipped over. 2. He's the only dog that knows how to work a deep fryer. ... and the #1 sign Your Dog Is Too Fat ... 1. Never have to say "Stay" since his fat butt never moves. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Joe's Crab Shack Crab Cakes =========================== 2 1/2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 1 egg yolk 1 teaspoon dry mustard 1 teaspoon black pepper 1 dash crushed red pepper 1 dash Old Bay seasoning 1 dash salt 1/3 cup mayonnaise 1 1/4 cups fresh breadcrumbs 3 tablespoons chopped parsley 1 lb. crab meat 1 tablespoon butter or margarine Combine first 9 ingredients in a large bowl. Fold in breadcrumbs and parsley to incorporate evenly. Fold in crab meat. Form into 4-6 patties. Over medium heat, melt butter in skillet. Fry crab cakes in butter for 4-5 minutes on each side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Flank Steak with Balsamic-Beer Sauce ==================================== 1 1/2 lbs flank steaks 1/2 cup beer or ale 3 garlic cloves, minced 1/4 cup ketchup 1 tablespoon chili powder 2 tablespoons balsamic vinegar 2 tablespoons brown sugar 2 tablespoons grainy mustard or Dijon mustard salt and pepper, to taste Pierce meat with a fork several times. Place in a plastic bag. Mix all other ingredients and pour over meat. Marinate in fridge 12 hours or overnight. Prepare grill for medium high heat. Grill steak 5 to 6 minutes per side. Let meat rest 5 minutes when done. Boil marinade in saucepan for 5 to 10 minutes until slightly thickened. Slice steak into thin strips and top with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cheesy Chili Chicken ==================== 2 tablespoons olive oil 2 tablespoons chopped fresh cilantro leaves 1 tablespoon chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt 1 clove garlic, chopped 1/2 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 4 boneless, skinless chicken breast halves (about 2 pounds) 1/4 cup julienned green bell pepper 2 tablespoons diced red onion 1 medium plum tomato, cored and diced (about 1/4 cup) 4 ounces shredded Colby-Jack cheese Preheat oven to 400F. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat. Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165F, about 20 minutes. Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with additional fresh cilantro leaves. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Turkey Empanadas ================ 1 pound ground turkey 1 large onion, diced 1 (8 oz.) can tomato sauce 4 teaspoons Cajun seasoning mix 1/2 cup packed grated Monterey Jack cheese (about 2 ounces) 3 (7.5 oz.) cans refrigerated biscuit dough (10 biscuits per can) 1 egg, beaten to blend Oil for deep frying Saute turkey in heavy large nonstick skillet over medium heat until cooked through and brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in skillet and saute until light brown, about 7 minutes. Return turkey and any juices to skillet. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese. On lightly floured surface, roll out 1 biscuit dough piece to 4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of dough edge with beaten egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp cloth. Repeat with remaining biscuits and filling. Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over medium-high heat to 350F. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to paper towels. Serve warm or at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Hoisin Chicken in Lettuce Leaves ================================ 2 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 1/2 teaspoon salt 2 scallions, chopped (1/4 cup) 2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces 1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped 1/4 cup bottled hoisin sauce 1 1/2 teaspoons Worcestershire sauce 1 teaspoon rice vinegar 1/2 cup pine nuts (2 1/2 oz) 12 large red or green leaf lettuce leaves Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about one minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions. Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Muffuletta Salad ================ 1 pound small shell pasta, cooked until tender and cooled 1/2 pound salami, cut into 1/4-inch cubes 1 pound provolone, cut into 1/4-inch cubes 1/2 pound mortadella, cut into 1/4-inch cubes 1/2 pound boiled ham, cut into 1/4-inch cubes 20 pitted jumbo black olives, sliced 20 green olives stuffed with pimientos, sliced 1/2 cup minced yellow onions 1 tablespoon minced garlic 1/2 cup chopped celery 1/2 cup chopped fresh parsley leaves 1/4 cup fresh thyme leaves Salt Freshly ground black pepper 1 cup extra-virgin olive oil 6 tablespoons apple cider vinegar 1 teaspoon Worcestershire sauce Hot sauce, to taste Freshly ground black pepper 1/4 cup green onion, sliced thin 1/4 cup Parmesan In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours. Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tomato Vegetable Casserole ========================== 1 medium potato, peeled and cut into 1/2-inch pieces 1 medium yam, peeled and cut into 1/2-inch pieces 1 red bell pepper, seeded and cut into 1/2-inch pieces 2 carrots, peeled and cut into 1/2-inch pieces 5 tablespoons olive oil 1 red onion, thinly sliced into rings 1 large zucchini, cut crosswise into 1/4-inch-thick pieces Salt and pepper 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices 1/2 cup grated Parmesan 2 tablespoons dried Italian-style bread crumbs Fresh basil sprigs, for garnish Preheat the oven to 400F. Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini. Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Caramel Brownies ========================== 1 package (18.25 oz.) chocolate cake mix 1 cup chopped pecans or walnuts 1 cup evaporated milk, divided 1/2 cup (1 stick) butter or margarine, melted 35 (10 oz. pkg.) caramels, unwrapped 2 cups (12 oz. pkg.) semi-sweet chocolate chips Preheat oven to 350F. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into an ungreased 13 x 9-inch baking pan. Bake for 15 minutes. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle chocolate chips over partially cooked batter and drizzle caramel mixture over all. Drop remaining batter by heaping teaspoons over caramel mixture. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Peking Duck Quanjude is one of Beijing's best known duck restaurants, and has been in business for almost 150 years. The duck is roasted in a wood-fired oven, using fruit wood for extra flavor, for about 45 minutes. The whole duck is brought out and sliced at the table. The duck is eaten wrapped in a thin pancake, with a little spring onion, cucumber and sweet plum sauce. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=