* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 32 = = = = = = = = = = = = = = = = = = = = = = = = = = = PERSONALIZED COOKING APRONS =========================== Discover our huge selection of aprons and chef hats! Find out why we're the #1 site for looking your best in the kitchen! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Minting a Pasta Dish for Summer > Wine Appreciation: Gordon Brothers Sauvignon Blanc 2006 > Food Funnies: Questions At The Weber Grill Hotline S E L E C T E D R E C I P E S : * Steak and Ale Spicy Chicken Pasta http://www.e-cookbooks.net/recipes4/08151.htm * Grilled Tandoori Lamb http://www.e-cookbooks.net/recipes4/08152.htm * Salpicon http://www.e-cookbooks.net/recipes/in217.html * Beer Can Chicken http://www.e-cookbooks.net/recipes4/08154.htm * BBQ Potato Skins http://www.e-cookbooks.net/recipes4/08155.htm * Green Tomato Soup http://www.e-cookbooks.net/recipes/8196.htm * Grand Marnier Fruit Salad http://www.e-cookbooks.net/recipes4/08157.htm * Chessecake Cookies http://www.e-cookbooks.net/recipes4/08158.htm > Healthy Eating: Low Carb: Chicken with Bacon, Cream, and Thyme http://www.e-cookbooks.net/recipes1/818lc.htm Diabetic: Yogurt Popsicles http://www.e-cookbooks.net/recipes1/818diab.htm Low Fat: Microwave Potato Chips http://www.e-cookbooks.net/recipes1/818lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Baking Pan Sizes: Round Cake Pans 8 x 1-1/2 in = 50 sq inches 9 x 1-1/2 in = 64 sq inches 8 x 2 inches = 50 sq inches 10 x 2 inches = 79 sq inches 12 x 2 inches = 113 sq inches Square Cake Pans 6 x 3 x 2-1/4" = 18 sq inches 8 x 8 x 1-1/2" = 64 sq inches 8-1/2 x 4-1/2 x 2-1/2 inches = 38 sq inches 9 x 5 x 2-3/4 inches = 45 sq inches 9 x 9 x 1-1/2 inches = 81 sq inches 9 x 13 x 2 inches = 117 sq inches 10 x 15 x 2 inches = 150 sq inches 10-1/2 x 15-1/2 x 1 inch = 163 sq inches 11 x 4-1/2 x 2-3/4 inches = 50 square inches 11 x 7 x 1-1/2 inches = 77 square inches 11 x 18 x 1 inches = 198 square inches 10 x 4 inch tube pan = 12 cup bundt pan = two 9x5-1/4 inch pans Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Developed countries typically import bananas from the tropics, and account for over 80 percent of world banana imports. Growing bananas commercially is generally limited to areas closer to the equator. What is the only European country to grow bananas commercially? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well made." - James Bond, "Casino Royale" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 17 - National Vanilla Custard Day August 18 - National Ice Cream Pie Day August 19 - National Soft Ice Cream Day August 20 - National Chocolate Pecan Pie Day August 21 - National Spumoni Day August 22 - National Pecan Torte Day August 23 - National Spongecake Day August 24 - National Peach Pie Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Minting a Pasta Dish for Summer By MARK BITTMAN I have cooked all around this dish for the last 20 years; sometimes the simplest variations are the ones that get away. I was well into my eating career before I tasted a pasta dish containing mint. The combination is not commonly seen in this country, though there is mint in some of the tomato sauces of southern Italy, and there's an odd carbonaralike dish originating in Rome that includes eggs, butter, Parmesan, mint and, filling in for pancetta, zucchini. Recently, a friend suggested making pasta with mint and Parmesan, and the pairing is a good one. There is something about the lightly assaultive yet somehow sweet nature of mint that is unlike any other herb. Older cuisines use it occasionally, but it is rarely seen as a major player. In this dish, however, softened by butter and cheese, mint converts a basic but undeniably heavy combination into an easy yet complex pasta dish best described as refreshing. As most gardeners know, mint is a fairly invasive herb, one that can take over a lawn or a bed far more assuredly than dandelions, and is hard to kill. (Would that basil were so easy to grow.) If you don't grow your own mint, or can't beg some from a neighbor, at least at this time of year the supermarket's bunches are plump, bright green and fragrant. You might want to try this dish with peppermint, which is stronger than the spearmint I use here. (If you are a gardener, please refrain from using chocolate mint or apple mint here.) You also might consider increasing the amount of mint. I've settled on a half-cup, which allows the mint to announce its presence. If you use a full cup, it screams it, and that's kind of fun, too. To the inevitable question, Can I use olive oil instead of butter? my answer is that you can, but you will completely change the nature of the dish; it won't be bad, but it won't be as good. Better, I think, to cut the butter back to two tablespoons. But because this sauce is cut with the pasta cooking water, the butter is spread nicely throughout, and it really isn't a huge amount per person. Pasta With Mint and Parmesan ============================ Salt and freshly ground black pepper to taste 1 pound cut pasta, like ziti or penne, or long pasta, like linguine or spaghetti 1/2 stick butter (4 tablespoons), cut into pieces 1/2 cup chopped mint leaves 1 cup freshly grated Parmesan cheese. 1. Bring a large pot of water to a boil and salt it. When it boils, cook pasta until it is tender but not mushy. Drain pasta, reserving about 1/2 cup of cooking liquid. 2. Toss pasta in a warmed bowl with 2 or 3 tablespoons cooking liquid, the butter, mint and half the cheese. Taste and adjust seasoning, then serve, passing remaining Parmesan at the table. Yield: 3 to 4 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Gordon Brothers Sauvignon Blanc 2006 Price: $13 Lush aromas of apricot and melon greet the nose. The 2006 Gordon Brothers Sauvignon Blanc is fresh and crisp with flavors of tropical pineapple and citrus. Lively acids leave your tongue tingling pleasantly. Serve With: Deviled Crab Cakes ================== 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper 3 tablespoons finely chopped celery 3 tablespoons unsalted butter 1 large egg 1 tablespoon sour cream 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 3/4 teaspoon cayenne 3/4 teaspoon salt 2 tablespoons thinly sliced scallion greens 16 saltines, finely ground 1/2 lb jumbo lump crabmeat, picked over 1 tablespoon vegetable oil Accompaniments: tartar sauce and lemon wedges Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes. Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs. Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Questions At The Weber Grill Hotline ================================================== 9. "Can I eat the charcoal briquettes?" 8. "What do you do if you get your tongue caught on the grill?" 7. "How long will it take for my eyebrows to grow back?" 6. "Ain't hot dogs tasty?" 5. "My annoying brother-in-law's been here since 10am -- how can I get rid of him?" 4. "How do I cook pancakes on this damn thing?" 3. "This is Mrs. Weber -- may I speak to my husband, please?" 2. "Propane... Leaking... Send... Help" ... and the #1 Question at the Weber Grill Hotline ... 1. "Lea and Perrins -- gay?" =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak and Ale Spicy Chicken Pasta ================================= Cajun Cream Sauce: 2 tablespoons butter 1/4 cup all-purpose flour 1/2 cup milk 3 cups heavy cream 6 tablespoons freshly grated Parmesan cheese 3 tablespoons Cajun seasoning For the pasta: 4 (6 oz.) boneless chicken breasts 2 tablespoons Cajun seasoning 4 cups Cajun Cream Sauce 1 1/2 lb. linguini, cooked 1 cup diced tomatoes 1/4 cup sliced green onions 1/2 cup shredded Parmesan cheese To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heat. Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until the mixture just begins to bubble up the sides of the pot. Remove from heat and mix in the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning. Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165F is reached. Pour 4 cups of Cajun Cream Sauce into a large saute pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds. Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Tandoori Lamb ===================== In dry skillet, toast until aromatic: 2 tablespoons cumin seeds 2 teaspoons fennel seeds 2 teaspoons cardamom seeds 1/2 teaspoon whole black peppercorns Grind cooled spices in spice mill with: 1 1/2 teaspoons dried crushed red pepper Transfer spice blend to small bowl and mix in: 6 tablespoons olive oil 2 tablespoons minced fresh ginger 4 garlic cloves, pressed Rub mixture all over, then cover and refrigerate 3 hours: 1 (5-6 pound) leg of lamb, boned and butterflied Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125F). Let lamb rest 5 minutes before slicing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Salpicon ======== 3 pounds brisket 2 onions, 1 halved, 1 chopped 1 large carrot, quartered 1 stalk celery, quartered 2 cloves garlic 1 cup chopped fresh cilantro 1 12-ounce can whole tomatoes Salt and pepper to taste 1 large tomato, chopped 1 (4 oz.) can chipotle chilies, chopped (reserve liquid) 1/4 cup light olive oil 1/4 cup vinegar 1/2 pound Monterey Jack cheese, cut in 1/4 inch cubes 2 large avocados, sliced length-wise Preheat oven to 325F. Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, 1/2 cup chopped cilantro, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chipotle chilies, and liquid to taste, oil, vinegar, salt and pepper. Let cool in refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beer Can Chicken ================ 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons salt 1 teaspoon black pepper 3 tablespoons of your favorite dry spice rub 1 can beer Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside. mOpen beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod. Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165F in the breast area and 180F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= BBQ Potato Skins ================ 2 large russet potatoes 4 tablespoons butter, melted Salt and pepper 1 cup shredded Cheddar 6 slices bacon, cooked and crumbled 1 cup sour cream 2 tablespoons prepared horseradish 3 tablespoons sliced green onions 1/2 cup chopped tomatoes Chopped chives, for garnish Preheat oven at 350F. Clean and bake potatoes in oven for 1 hour. When done, allow to slightly cool and cut into halves. Preheat grill to medium heat. Scoop out the pulp, leaving a 1/4 inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush with butter and season with salt and pepper. Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill. While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well. Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Tomato Soup ================= 3 cups green tomatoes, peeled & chopped fine 1 onion, chopped 1/4 teaspoon cinnamon 1/8 teaspoon cloves; ground 1 teaspoon sugar 1/4 teaspoon pepper 2 cups water 1/4 teaspoon baking soda 3 tablespoons butter 3 tablespoons flour 4 cups milk Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda. Melt the butter, add the flour. Mix and add the milk. Cook until creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grand Marnier Fruit Salad ========================= 2 cups green grapes 2 cups sliced strawberries 2 cups sliced plums 1 cup sliced peaches 1 cup orange segments 1 cup sliced peeled kiwi 1/2 cup Grand Marnier or other orange liqueur 1/2 cup orange juice 2 tablespoons sugar Combine all ingredients in large bowl. Cover and refrigerate up to 8 hours. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chessecake Cookies ================== 5 tablespoons butter, softened 1/3 cup brown sugar, packed 1 cup flour 1/2 cup sugar 1 (8 ounce) packet cream cheese, softened 1 egg 2 tablespoons milk 1 tablespoon lemon juice 1/2 teaspoon vanilla Preheat oven to 350F. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Iceland Iceland's banana crops are grown in biospheres or greenhouses heated by water from geothermal springs. The warm water is used to heat the soil. Geothermal energy is also harnessed to power the greenhouses (for lighting during the dark winter months). Hveragerdi is particularly well-known for its banana farms and exports. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=