* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 30 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: An Omelet Alternative > Wine Appreciation: Shaw & Smith Sauvignon Blanc 2005 > Food Funnies: Ways to Tell the Chef's Kids Are Running the Kitchen S E L E C T E D R E C I P E S : * Sbarro Chicken Francese http://www.e-cookbooks.net/recipes3/ir362.html * Beer-Brined Grilled Pork Chops http://www.e-cookbooks.net/recipes/08252.htm * Roast Beef with Rosemary Mayonnaise http://www.e-cookbooks.net/recipes/08253.htm * Penne with Basil and Prosciutto http://www.e-cookbooks.net/recipes/08254.htm * French Potato Salad http://www.e-cookbooks.net/recipes/08255.htm * Zucchini with Cilantro and Cream http://www.e-cookbooks.net/recipes/08256.htm * Watermelon, Feta and Black Olive Salad http://www.e-cookbooks.net/recipes/08257.htm * Cinnamon-Sugar Plum Cake http://www.e-cookbooks.net/recipes/08258.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) This herb originates from India but is much more associated with Thai and Mediterranean cookery. Which herb? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Nouvelle Cuisine, roughly translated, means: I can't believe I paid ninety-six dollars and I'm still hungry." - Mike Kalin =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 August 25 - National Banana Split Day August 26 - National Cherry Popsicle Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= An Omelet Alternative By MARK BITTMAN Summer is, generally speaking, a time of leaner food. At least we say that, and to some extent it's true: grilling uses minimal fat, we have an opportunity to cook with better vegetables, and one can always opt for a decent piece of fruit for dessert. But long summer weekends with guests seem to demand the occasional blowout breakfast, and after a few rounds of pancakes and waffles I broke down and assembled this extremely serious morning repast. This is a dish that will make some people cringe and will certainly be despised by followers of all diets, since it is high in both fat and carbohydrates. But it is high in flavor and crunch, too, a simple, enjoyable indulgence of a type you might see in a great diner. The base is a bacon-studded potato cake, the topping grated cheese and egg. Those are the only ingredients. If you think of it as an egg pizza with a crust made from potatoes, you'll realize the extent to which it can be varied. The potatoes can be tossed with chopped onions, bell peppers or chilies, garlic, scallions or minced herbs before cooking (and, of course, the bacon can be eliminated easily enough; just brown the potatoes in olive oil instead). I use a mundane cheese, a standard semihard variety like Gruyère or Cheddar (Emmenthal, Cantal, Jarlsberg and the like all fall into this broad category, as do dozens of others), but you could choose something more interesting, or combine any cheese with enough grated Parmesan or pecorino Romano to give it some kick. The cooking itself is completely straightforward, though there is an option. If you layer cheese on the potato, then top with egg, you get nicely cooked eggs in a nest of melted cheese. But I prefer to break the eggs onto the potato cake, then top with the cheese. The result in this case is bubbly cheese over quite "rare" eggs, with just-cooked whites and very runny yolks. I figure as long as I'm throwing caution to the wind, I might as well go all the way. Shredded Potato Cake With Egg and Cheese and Bacon ================================================== 1/2 pound slab or other good bacon, cut into 1/4-inch chunks 3 or 4 potatoes, about 1 1/2 pounds Salt and pepper to taste At least 1 cup shredded cheese, like Gruyère, Emmenthal or Cheddar 6 to 8 eggs 1. Put bacon in large nonstick skillet over medium heat; while fat is rendering, peel and grate potatoes (shredding disk of a food processor works great). 2. When bacon is about halfway crisp, spread it evenly in pan, and put potatoes over it; sprinkle with salt and pepper. Press the potatoes down with a plate almost as big as pan, and leave plate in place for about 5 minutes. Remove plate, and continue to cook, undisturbed, so potatoes form a cake, and adjusting heat so potatoes brown without burning. When potatoes are brown, slide cake out onto a plate, invert it onto another plate, and slide it back in, cooked side up. 3. Turn on broiler while potatoes brown on the bottom, about 5 minutes. Sprinkle cheese on potatoes and carefully break eggs into the cheese (if you like softer eggs, put eggs on first, followed by cheese). Broil until cheese melts and eggs are set, about 5 minutes. Serve hot. Yield: 4 to 8 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 ========================== Shaw & Smith Sauvignon Blanc 2005 Price: $18 New Zealand has embraced the screwcap with the same fervour as Clare Valley has for its riesling, but for its sauvignon blanc, and they were right to do so. Punchy, aromatic, gooseberry, green apple and passionfruit aromas and flavours permeate a bright, breezy and deliciously crisp wine. Serve With: Lobster Newburg =============== 3 cups boiled diced lobster meat 1/4 cup unsalted butter 1/4 cup medium dry sherry 1 tablespoon brandy 1 1/2 cups cream 1/4 teaspoon nutmeg salt, white pepper 1/2 teaspoon paprika pinch cayenne 4 large egg yolks, well beaten Melt the butter in a heavy saucepan. Cook the lobster meat in butter over medium heat for 2 minutes. Add sherry and brandy and cook, stirring, for 2 minutes more. Set meat aside and keep warm. Add the cream to the sauce mixture and reduce to about 1 cup. Add salt, pepper, cayenne, paprika and nutmeg and lower heat to medium-low. Beat the egg yolks well and whisk into sauce to thicken slightly. DO NOT BOIL. Return lobster meat to the sauce and serve over toast points. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Ways to Tell the Chef's Kids Are Running the Kitchen ================================================================== 9. As you raise your vintage Cabernet to your mouth to savor the bouquet, you discover it's in a dribble glass. 8. Orders for Coq au Vin or Sage-Rubbed Breast of Chicken cause giggles in the kitchen. 7. Suspended in your Jell-O mold: Matrix action figures. 6. Crudites and poo-poo platter... don't go there. 5. You don't remember the recipe for Duck a l'Orange including Fruity Pebbles and Hi-C. 4. Penciled into the menu beside each dish are the terms "rulz" or "drulz." 3. Vegetable of the day is popcorn. 2. "I'm sorry, but the chef informs me that the escargot is 'gross.' Would you care to make another selection?" ...and the #1 Way to Tell the Chef's Kids Are Running the Kitchen... 1. When you send back your meal, his mother calls your mother who in turn makes you apologize. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sbarro Chicken Francese ======================= 5 (5 oz. each) chicken breasts, boneless and skinless 5 eggs 3 oz. Romano cheese 1 teaspoon dried parsley 1 cup flour pinch of white pepper 1 cup chicken stock 1/2 pound butter juice from 2 lemons 1 1/2 cups oil (10% olive oil, 90% vegetable oil) lemon slices and chopped fresh parsley for garnish Pound chicken breasts flat and cut in half. Set aside. Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside. Put flour in a large shallow bowl. In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready. Coat both sides of a piece of chicken with flour. Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil. Repeat with 4 more pieces. Fry each side of chicken until a light blond color. Remove from oil to a serving plate - keep warm. Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beer-Brined Grilled Pork Chops ============================== 2 cups water 2 cups dark lager beer 1/4 cup coarse salt 3 tablespoons (packed) dark brown sugar 3 tablespoons mild-flavored (light) molasses 1 cup ice cubes 6 (1 to 1 1/4 inch thick) center-cut, bone-in pork chops 7 large garlic cloves, minced 3 teaspoons coarsely ground black pepper 2 teaspoons salt 2 teaspoons dried sage leaves Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145F to 150F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roast Beef with Rosemary Mayonnaise =================================== 4 teaspoons finely chopped rosemary 4 teaspoons distilled white vinegar 2 cups mayonnaise 1 garlic clove, pressed Romaine lettuce leaves 2 pounds thinly sliced roast beef 1 red onion, thinly sliced (optional) Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.) Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Penne with Basil and Prosciutto =============================== 8 ounces penne 2 ounces thinly sliced prosciutto (4 to 5 slices) 1/4 cup packed fresh basil leaves 3 tablespoons extra-virgin olive oil 1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup) Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= French Potato Salad =================== 1/4 cup canned low-salt chicken broth 1/4 cup dry white wine 1/4 cup olive oil 4 green onions, chopped 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 2 tablespoons drained capers 3 1/4 pounds of 2 1/2-inch-diameter red-skinned potatoes Whisk first 7 ingredients in large bowl to blend. Season dressing to taste with salt and pepper. Cook potatoes in large pot of boiling salted water until just tender, about 35 minutes. Drain. Return potatoes to pot. Place pot over low heat until liquid from potatoes evaporates, about 2 minutes. Cut warm potatoes into 1/3-inch-thick slices. Add to dressing. Toss gently to coat. Let stand at least 1 hour at room temperature. Toss again and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Zucchini with Cilantro and Cream ================================ 2 tablespoons (1/4 stick) butter 2 large garlic cloves, minced 1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds 4 tablespoons chopped fresh cilantro 1/3 cup whipping cream Melt butter in heavy large skillet over medium heat. Add garlic and saute 10 seconds. Add zucchini and 2 tablespoons cilantro; saute until zucchini is crisp tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro. Serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Watermelon, Feta and Black Olive Salad ====================================== 1 small red onion 2 to 4 limes, depending on juiciness 3 1/2 pounds sweet, ripe watermelon 9 ounces feta cheese Bunch of fresh flat-leaf parsley Bunch of fresh mint, chopped 3 to 4 tablespoons extra-virgin olive oil 4 ounces (1/2 cup) black olives Black pepper, freshly ground Peel and halve the red onion and cut it into very fine half-moons. Put the pieces in a small bowl to steep with the lime juice. (If 2 limes are not enough, add more.) Remove the peel and seeds from the watermelon and cut into 1 1/4 inch chunks. Cut the feta into similar-size pieces and put it with the melon in a large, wide, shallow bowl. Tear off leaves of parsley so they can be used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint. Tip the onions and juice over the salad, add the oil and olives and gently hand toss. Add a grinding of black pepper and taste to see whether the dressing needs more lime. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cinnamon-Sugar Plum Cake ======================== 1 1/4 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup plus 1 1/2 tablespoons sugar 2 large eggs 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 5 large plums (about 1 1/4 pounds), pitted, cut into 1/2-inch wedges 1/4 teaspoon ground cinnamon Preheat oven to 350F. Butter a 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan. Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Basil "Tulsi" is the Hindi name for Basil, and it means "Sacred Basil"; in Greece the word for Basil means Royal. The Thai variety of Basil adds a great flavor to Thai green curry paste and in Italy Basil is the main flavoring of pesto. It is also a fantastic addition to tomato sauces and dishes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=