* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 33 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Deliverance From the Cob > Wine Appreciation: Yalumba Y Series Sangiovese Rose 2006 > Food Funnies: Reasons Why Dog Was Removed From Beijing Menus S E L E C T E D R E C I P E S : * Panera Bread Caponata http://www.e-cookbooks.net/recipes4/08221.htm * Teriyaki Pork Tenderloin http://www.e-cookbooks.net/recipes4/08222.htm * Barbecued Beef Brisket http://www.e-cookbooks.net/recipes4/08223.htm * Grilled Salmon with Lime Butter http://www.e-cookbooks.net/recipes4/08224.htm * Deviled Fried Chicken http://www.e-cookbooks.net/recipes4/08225.htm * Grand Macaroni and Cheese http://www.e-cookbooks.net/recipes4/08226.htm * Chicken Salad Stuffed Tomatoes http://www.e-cookbooks.net/recipes4/08227.htm * Blackberry-Peach Crisp http://www.e-cookbooks.net/recipes4/08228.htm > Healthy Eating: Low Carb: Irish Lace Cookies http://www.e-cookbooks.net/recipes1/825lc.htm Diabetic: Sweet and Sour Stir-Fry http://www.e-cookbooks.net/recipes1/825diab.htm Low Fat: Summer Fruit Rice Cakes http://www.e-cookbooks.net/recipes1/825lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Improvising a Main-Dish Salad: When you're inventing your own salads, it's easy to be inspired by fresh summer produce--and hard to make mistakes if you follow a few general rules. Match assertive greens (arugula, dandelion, chicory, endive, frisee and radicchio) with strong-flavored dressings and hearty ingredients, such as beef or sausage. Coat milder greens (romaine, Boston, Bibb and red-leaf lettuces, as well as mung bean, alfalfa and sunflower sprouts) with subtle dressings that won't overpower them. Play with textures and temperatures: cool, lacy greens with warm goat cheese in crisp phyllo or just-grilled beef with citrus. For tossed salads, use ingredients of similar size and weight; heavy items will fall to the bottom of the bowl as you toss. Serve salads based on starches, such as pasta, rice, potatoes, bread or grains, at room temperature, not chilled (unless they contain mayonnaise). Don't be afraid to use meat, seafood or poultry straight from the grill. 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 Italian meat sauce is named from its city of origin, which is known for the richness of its cuisine. It contains meat, tomatoes, and cream and, as traditionally made, is seasoned with cinnamon. What sauce is it? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "We lived very simply - but with all the essentials of life well understood and provided for - hot baths, cold champagne, new peas and old brandy. - Winston Churchill =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 24 - National Peach Pie Day August 25 - National Banana Split Day August 26 - National Cherry Popsicle Day August 27 - National Pots du Creme Day August 28 - National Cherry Turnover Day August 29 - National Whisky Sour Day August 30 - National Toasted Marshmallow Day August 31 - National Trail Mix Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Deliverance From the Cob By MARK BITTMAN Corn is probably best in its natural form, cooked as simply as possible. But late summer is a good season to play with corn - the time just may have come when we have finally had our fill of it on the cob. Corn flan is just about as far as you can get from corn in its natural state, yet it somehow represents the soul of the corn, with most of the flavor and none of the crunch. I think that is why I like it so much: the creamy corn essence feels luxurious. First, strip off the kernels by standing the shucked ears up in a bowl and running a small, sharp knife down the cob. Don't worry if bits of the cob come off, too. In a blender, combine the kernels with milk. (Low-fat milk will do no harm, but half-and-half or cream may be overkill.) When the milk is heated with the corn, it absorbs most of the corn's flavor. Combine with eggs and seasonings - I like a bit of chili - and bake until it sets into a custard. But only barely. An overcooked custard is essentially scrambled eggs. As good as it might taste, half the enjoyment of a flan is the creamy, silken texture, which can be achieved only by removing the flan from the oven while the center is still quite moist. If this is your first attempt, chances are good you will overcook it - I still do occasionally - because cooking correctly sometimes requires a leap of faith. Take it. Corn Flan ========= 4 ears corn 2 cups milk 2 teaspoons butter, more or less Salt 2 eggs 1 egg yolk 1 teaspoon chili powder, preferably ancho Pinch cayenne 1. Strip kernels from corn. Combine them with milk in a blender, and blend. (Mixture will not be perfectly smooth.) Pour into a saucepan, and heat gently until steam rises, about 5 minutes. Cover, and steep 10 to 30 minutes. 2. Meanwhile, heat oven to 300F, and set a kettle of water to boil. Grease bottoms and sides of four 6-ounce ramekins with butter. 3. Strain corn-milk mixture into a large bowl, and discard contents of strainer. Add salt to taste to the milk in the bowl. (Oversalt just a bit.) In a small bowl, beat eggs and yolk together, and add a little of the strained milk to warm. Pour the egg-milk mixture into the milk. Add spices, and pour into ramekins. 4. Put ramekins in a deep roasting pan or an ovenproof skillet, and add boiling water about halfway up their sides. Bake about 20 minutes, until barely set (still quite jiggly in the middle). Leave flans in ramekins or remove them by inverting each over a plate about 15 minutes after they come out of the oven. Serve hot, warm or at room temperature. Yield: 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 ========================== Yalumba Y Series Sangiovese Rose 2006 Price: $11 With a fine ruby color, Yalumba Y Series Sangiovese Rosé has exotic aromas of raspberries, strawberries and cream with notes of lilac and violets, all with a minerally edge. A succulent mouth feel is enhanced by flavors of strawberry, rhubarb and cinnamon. It opens to a fine dense body of wine with a soft texture that is long and beautifully balanced. Serve With: Monte Cristo Sandwiches ======================= 4 (1/3-inch-thick) slices egg bread 2 1/2 tablespoons whole grain Dijon mustard, divided 4 thin slices aged white cheddar cheese, divided 4 thin slices smoked turkey 4 thin slices smoked ham 4 leaves mustard greens 2 large eggs 3 tablespoons butter Place 2 bread slices on work surface. Spread each with 1 tablespoon mustard. Top each with 1 cheese slice, 2 turkey slices, 2 ham slices, 2 leaves mustard greens, another cheese slice, and bread. Beat eggs and remaining 1/2 tablespoon mustard in pie dish to blend. Melt butter in large skillet over medium-low heat. Dip both sides of sandwiches into egg mixture. Place in skillet. Cover and cook until bottoms are golden, about 5 minutes. Turn sandwiches over. Cover; cook until golden and cheese is melted, about 4 minutes longer. Transfer sandwiches to plates; cut into quarters. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Reasons Why Dog Was Removed From Beijing Menus ============================================================ 9. McDonald’s has a no competition clause. 8. Don’t tell anyone, but it’s still there. It’s just been rechristened "Domesticated Dingo". 7. Didn’t want athletes’ blood tests to show excessive levels of heartworm medication. 6. They couldn’t find dogs in all five colors of the Olympic rings. 5. It had nothing to do with the Olympics. They were just behind on updating menus to reflect the Year of the Rat. 4. All the Americans saying "I’ll have the Chicken, Dawg!" or "Bring me the Veal, Dawg!" would unnecessarily confuse waiters. 3. Beijing’s mayor misunderstood when told the city needed to get rid of the smog. 2. Because "Chow Chow Mein" just sounds too silly. ... and the #1 Reason Why Dog Was Removed From Beijing Menus ... 1. Everyone knows dogs are out of season in months without an R. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Panera Bread Caponata ===================== 1 1/2 pounds eggplant 1/2 cup olive oil, divided 1 cup coarsely chopped onion 1 cup diced celery 1/2 cup coarsely chopped green bell pepper 1 to 2 tablespoons olive oil 1 clove garlic, minced 1 8-ounce can tomato sauce 3 tablespoons red wine vinegar 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon chopped fresh parsley 1/2 cup pitted green olives 1 French bread baguette Peel eggplant and dice. Saute eggplant in 1/4 cup olive oil. Drain on paper towels. Add 1 to 2 tablespoons oil to pan. Saute onions, celery, green pepper and garlic until tender but not browned. Add tomato sauce, vinegar, sugar, salt, olives, parsley and eggplant. Mix thoroughly. Simmer gently for 20 minutes, uncovered. Cool to room temperature for serving. Note: Caponata can be prepared in advance to this point and chilled until ready to serve. Preheat oven to 450F. Cut bread into 3/4 inch slices. Lightly brush both sides of bread with 1/4 cup olive oil. Arrange slices on an ungreased baking sheet. Bake about 5 minutes, turning once. Cool to room temperature and serve with Caponata. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Teriyaki Pork Tenderloin ======================== 5 tablespoons soy sauce 2 tablespoons olive oil 2 garlic cloves, minced 2 teaspoons brown sugar 1 teaspoon ground ginger 1 teaspoon coarsely ground pepper 2 (1 pound) pork tenderloins In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425F for 25-35 minutes or until a meat thermometer reads 160F. Let stand for 5 minutes before slicing. Serve with pan drippings. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Barbecued Beef Brisket ====================== 4 tablespoons paprika 1 tablespoon dried marjoram 4 teaspoons granulated garlic 2 teaspoons brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dry mustard 1 (4 to 6-pound) brisket 4 handfuls mesquite wood chips, soaked in water In bowl, blend dry spices together to use as a rub. Moisten brisket with water. Coat the entire brisket with the spice rub. Press spices into meat with your hands. Cover and refrigerate at least 2 hours, preferably overnight. Preheat a grill for indirect heat, banking coals and soaked mesquite wood chips in a circle around the sides of a grill. Set a drip pan with water in the center of the ring. Place brisket on the grill rack over the pan of water. Keep cooking temperature in grill between 180 to 220 degrees F until done. Allow about 45 minutes per pound until the meat reaches an internal temperature of 160F on an instant-read thermometer, adding new coals as necessary. For a sweet glaze, baste with your favorite barbeque sauce during the final 15 minutes of cooking. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Salmon with Lime Butter =============================== 1 large garlic clove, chopped 1/4 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 1 stick (1/2 cup) unsalted butter, melted 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin 1 1/2 teaspoons finely grated fresh lime zest Puree garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds. Set aside. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with lime zest and top each with 1 tablespoon lime butter. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Deviled Fried Chicken ===================== 2 cups buttermilk 1/4 cup Dijon mustard 2 tablespoons onion powder 5 teaspoons salt 4 teaspoons dry mustard 4 teaspoons cayenne pepper 2 1/2 teaspoons ground black pepper 1 (3 1/4 lb.) fryer chicken, cut into 8 pieces 3 cups all purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 5 cups (or more) peanut oil (for frying) In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally. Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture. Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280F and 300F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet. Reheat oil to 350F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grand Macaroni and Cheese ========================= 1 lb. fettuccine pasta 2 cups Asiago cheese (plus 1/4 cup), grated 2 (8 oz.) containers creme fraiche 1 cup Parmesan cheese, grated 1 1/2 tablespoons fresh thyme, chopped 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper Preheat oven to 375F. Cook pasta until firm to the bite. Drain, and reserve 1 cup pasta water. In a large bowl, combine pasta, water, cheese and seasonings. Gently toss until all ingredients are mixed and pasta is coated. Turn out into a buttered baking dish and cover top with 1/4 cup Asiago cheese. Bake until golden on top, about 25 minutes. Let stand 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Salad Stuffed Tomatoes ============================== 6 large tomatoes 2 cups cooked and cubed chicken 1/2 cup minced red bell pepper 1/2 cup corn, drained 1 1/2 tablespoons minced red onion 1/4 cup plus 2 tablespoons olive oil 1/4 cup fresh lemon juice 1 tablespoon chopped fresh Italian flat-leaf parsley 1 tablespoon Dijon mustard 1 tablespoon mayonnaise 1 teaspoon ground black pepper 1/2 teaspoon salt Leaf lettuce or spinach leaves Cut 1/2-inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain. In a medium bowl, combine chicken, bell pepper, corn, and onion. In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Blackberry-Peach Crisp ====================== cooking spray 1 cup fresh blackberries 1 cup fresh peaches, pitted and sliced 4 teaspoons fresh orange juice 1/2 teaspoon vanilla extract 3 tablespoons whole-wheat flour 3 tablespoons rolled oats 2 tablespoons brown sugar 4 teaspoons canola oil 2 teaspoons honey 1 teaspoon cinnamon 1/8 teaspoon nutmeg Heat oven to 375F. Coat four 4-oz ramekins with cooking spray. Combine berries, peaches, juice and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Bolognese Sauce Bolognese is a long-simmered sauce made with ground or chopped meats simmered with tomatoes and aromatics. Toward the end of the cooking time, heavy cream is added. It may be used to make lasagne or tossed with pasta and cheese. The cinnamon used is true cinnamon, which has a different flavor from the kind commonly found in America (this is usually Cassia bark). =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=