* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 32 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS ARE COOL!!! ========================== With over 600 different styles, you're sure to find a design that's just right for you. They also make a terrific gift idea! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Canned Tuna With a Bite > Wine Appreciation: Te Kairanga Pinot Noir 2006 > Food Funnies: The Top 9 Courses at Maitre'd College S E L E C T E D R E C I P E S : * Olive Garden Florentine Lasagna http://www.e-cookbooks.net/recipes/09231.htm * Mahogany Chicken Wings http://www.e-cookbooks.net/recipes/09232.htm * Pork Tenderloin with Mustard Sauce http://www.e-cookbooks.net/recipes/09233.htm * Sesame Beef and Scallion Kebabs http://www.e-cookbooks.net/recipes/09234.htm * Ham and Potato Soup http://www.e-cookbooks.net/recipes/09235.htm * Russian Black Bread http://www.e-cookbooks.net/recipes/09236.htm * Cranberry Salad http://www.e-cookbooks.net/recipes/09237.htm * Chocolate Mousse Pie http://www.e-cookbooks.net/recipes/09238.htm > Healthy Eating: Low Carb: Low Carb Biscuits http://www.e-cookbooks.net/recipes/lc34.htm Diabetic: Almond Fudge Brownies http://www.e-cookbooks.net/recipes/diab32.htm Low Fat: Low Fat Fried Chicken http://www.e-cookbooks.net/recipes/lowfat29.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Fruit Pie Tips: * Save the drained juice from frozen or canned fruit and use fruit juice instead of water in your recipe. This is only a good idea if the juice does not have a lot of sugar in it. * Add fresh butter to your fruit pie filling after it has been cooked. Or dot pieces of butter over the fruit before you place on the top crust. * Don't cut apples pieces too thin when you are using fresh apples. Larger chunks will hold together and have more apple flavor. * Use a little red food color and a drop or two of almond extract in your cherry pies when you use fresh or canned cherries. * Use a little yellow food color and a teaspoon of lemon juice in your apricot and peach fruit pies. The lemon juice will enhance their flavor and also help keep a bright color. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Pizza started being sold on the streets of American by vendors in the late 19th century. In which borough of New York, New York, USA was the first pizzeria opened up in the United States? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." - Julia Child (1912-2004) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: September is: National Biscuit Month National Chicken Month National Cholesterol Awareness Month National Honey Month National Mushroom Month National Organic Harvest Month National Papaya Month National Rice Month September 2 - National Blueberry Popsicle Day September 3 - National Welsh Rarebit Day September 4 - National Macadamia Nut Day September 5 - National Cheese Pizza Day September 6 - National Coffee Ice Cream Day September 7 - National Napoleon Day September 8 - National Date-Nut Bread Day September 9 - National Steak au Poivre Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= CANNED TUNA WITH A BITE By MARK BITTMAN I was once amazed to learn that some pasta sauces could be prepared in the time it takes water to boil. That was before I realized that quick sauces are the norm for pasta, and that waiting for the requisite gallon or so of water to boil is usually the most time-consuming part of preparing a pasta dinner. This is one of those rapid sauces, a tomato-based standard that has chili flakes and capers in common with the better-known puttanesca. But it uses canned tuna instead of anchovies as a central ingredient. The tuna provides an unusual flavor, as well as enrichment - it's a great sauce-thickener. It is unfortunate that tuna is usually packed in six-ounce tins, because the ideal quantity in this sauce is eight or nine ounces. You can skimp and use one can, or open two cans and eat what you don't use straight from the can. There is a caveat: you cannot use the "solid white," packed-in-water tuna that you grew up thinking was the best. That kind of tuna meat - which resembles the fish from which it was taken only in the way that a Slim Jim resembles a cow - is arguably not the best for any use, but let's set that argument aside for now. The ideal tuna here would be from the belly, the fattest part, and cured in great olive oil. In stores you can find tuna packed in olive oil from Italy or Spain. And in a specialty store, you might find belly tuna, perhaps labeled ventresca, packed in olive oil. What you are looking for is dark, soft meat that will flake nicely and add its rich flavor to the sauce. If you do that bit of shopping in advance, this is a wonderful dish to make when you don't want to leave the house. That's why I make the parsley garnish optional. (It does, however, add a touch of freshness.) The only other bits of advice I can offer are these: Start boiling the water before you do anything else, drain and chop the plum tomatoes before adding them to the oil and onion mixture and don't spare the chili flakes. This dish should be lively. Pasta With Tuna Sauce ===================== Salt 2 tablespoons extra virgin olive oil 1 medium onion, roughly chopped 1 teaspoon crushed red chili flakes, or to taste Black pepper 2 tablespoons capers 1 (28-ounce) can plum tomatoes, drained and roughly chopped 1 pound long pasta, like spaghetti or linguine 1 or 2 (6-ounce) cans tuna, packed in olive oil Chopped fresh parsley leaves for garnish, optional 1. Bring a large pot of water to a boil, and salt it. Put olive oil in a deep skillet or a medium saucepan, and turn heat to medium-high. Add onion, and cook, stirring occasionally, until it softens, about 5 minutes. Stir in chili flakes, black pepper and capers, and then tomatoes. Cook, stirring occasionally, until tomatoes begin to break up; lower heat, and cook 5 to 10 minutes more. 2. When water boils, cook pasta, stirring frequently, until it is tender but not mushy. Just before it's done, stir tuna into tomato sauce, breaking it into flakes. Taste, and adjust seasoning. 3. Drain pasta, toss with sauce, garnish with parsley and serve. 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 ========================== Te Kairanga Pinot Noir 2006 Price $20 Aromas of plums and mocha and lovely floral notes dominate the nose. There is an underlying spicy/cinnamon complexity already evident at this early stage and it will develop savory, gamey characters with bottle age. Some silky tannins accentuate the fruit, giving a beautifully integrated wine. Serve With: Roast Prime Rib Au Poivre ========================= 1 (9 lbs.) prime rib beef roast (about 4 ribs), excess fat trimmed 2 tablespoons Dijon mustard 4 teaspoons minced garlic 2 tablespoons plus 1 teaspoon mixed whole peppercorns, coarsely crushed 1/3 cup minced shallots 3 1/2 cups canned beef broth 1/3 cup Cognac or brandy Position rack in center of oven and preheat to 450F. Place beef, fat side up, in shallow roasting pan. Sprinkle beef with salt. Mix mustard and garlic in small bowl. Spread mustard mixture over top of beef. Sprinkle 2 tablespoons crushed peppercorns over mustard mixture. Roast beef 15 minutes. Reduce heat to 325F. Roast until meat thermometer inserted into center of beef registers 125F. for medium-rare, tenting loosely with foil if crust browns too quickly, about 2 hours 45 minutes. Transfer beef to platter. Tent with foil to keep warm. Pour pan juices into 2-cup glass measuring cup (do not clean pan). Freeze juices 10 minutes. Spoon fat off top of pan juices, returning 1 tablespoon fat to roasting pan. Reserve juices. Melt fat in same roasting pan over medium-high heat. Add shallots and saute until tender, scraping up any browned bits from bottom of pan, about 2 minutes. Remove pan from heat. Add canned beef broth, then Cognac (liquid may ignite). Return pan to heat and boil until liquid is reduced to 2 cups, about 15 minutes. Add pan juices and remaining 1 teaspoon crushed peppercorns. Transfer pan juices to sauceboat. Carve roast and serve with juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top 9 Courses at Maitre'd College =================================================== 9. Economics 219: Maintaining your investment portfolio in a down economy through creative confirmation of dinner reservations. 8. Speech 312: The proper use of "snide" when people imitate your walk after hearing "Walk this way." 7. Logistics 180: Creatively delaying patron seating for the Restaurant Association-recommended minimum 30 minutes even when the restaurant is half full. 6. Philosophy 310: Existential Thought. Considers the age-old questions: "How many are we?" and "Is your name on the list?" NOTE: Course content has changed. Discussion of "Smoking or Non?" is now covered in Philosophy 311: Coping With Certainty. 5. English Lit 240: Critical Appreciation of Fiction. A survey course covering popular reservation scams. 4. Public Relations 301: Ensuring that when you address the customer as "Sir," he knows you mean "Putrid Compost Heap." 3. Customer Triage 305: How to tell whether it's a slumming celebrity or simply white-trash tourists. 2. Theatre Arts 240: How to pimp desirable tables for $20 and still pretend to keep your dignity. ... and the #1 Course At Maitre'd College ... 1. History 101: Rating the American Presidents. Why Franklin is better than Grant, and why Washington is best known for his insulting behavior. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden Florentine Lasagna =============================== 1 pound fresh spinach 1 pound fresh mushrooms, chopped coarsely 1 cup onion, chopped 1 clove garlic, minced 2 tablespoons olive oil 3 cups ricotta cheese 1 2/3 cups Parmesan cheese, divided 1 egg 1/2 teaspoon salt 1/2 teaspoon black pepper 3/4 teaspoon dried basil 3/4 teaspoon dried oregano 16 lasagna noodles 4 1/2 cups mozzarella cheese, shredded Marinara sauce or tomato-cream sauce as desired Extra Parmesan cheese Steam spinach until tender; press out excess moisture and chop coarsely. Saute mushrooms, onions, and garlic over medium-high heat in olive oil until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9 x 13-inch pan, overlapping slightly. Top with 2 cups of spinach filling. Sprinkle with 1 1/2 cups shredded cheese and 1/3 cup Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350F and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mahogany Chicken Wings ====================== 1 1/2 cups soy sauce 3/4 cup dry sherry 1 1/8 cups Hoisin Sauce 3/4 cup Chinese Plum Sauce 18 green onions, minced 3/4 cup cider vinegar 1/2 cup honey 6 to 7 pounds chicken wings In a three quart sauce pan, combine all ingredients except wings. Bring to a boil and simmer 5 minutes. Cool. Pour cooled sauce over disjointed chicken wings, cover and refrigerate overnight. Drain wings. Place on 2 large shallow roasting pans which have been oiled. Roast at 375F uncovered for 1 to 1 1/2 hours, basting every 20 minutes with remaining sauce to brown evenly. Remove wings from pans and let cool on large sheets of foil. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Tenderloin with Mustard Sauce ================================== 2 pork tenderloins (1 1/2 pounds total), trimmed 2 tablespoons olive oil 5 tablespoons unsalted butter 1 teaspoon minced shallot 1/4 cup dry white wine 2/3 cup chicken broth 3 tablespoons Dijon mustard 2/3 cup heavy cream 1 teaspoon finely chopped fresh basil leaves 1 teaspoon finely chopped fresh parsley leaves 1 teaspoon finely chopped fresh chives (garnish) Preheat oven to 400F. Pat pork dry with paper towels and season with salt and pepper. In a large heavy kettle heat oil and 4 tbls. butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155F for barely pink meat, 10 to 15 minutes. While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened. Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half. Add cream and basil and simmer until thickened. Stir in parsley and salt and pepper to taste. Cut pork into 1/2-inch-thick slices. Pour sauce over pork and garnish with chives. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sesame Beef and Scallion Kebabs =============================== 1/4 cup soy sauce 2 garlic cloves, forced through a garlic press 1 tablespoon Asian (toasted) sesame oil 1 teaspoon minced fresh gingerroot 1 1/2 tablespoons sugar 2 teaspoons wine vinegar 2 teaspoons sesame seeds 1 teaspoon black pepper 3/4 pound boneless shell steak, cut into 1-inch cubes five 7-inch bamboo skewers 8 scallions, trimmed In a small bowl whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner. Divide the beef and the scallions, both removed from the skewer, between 2 plates. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Ham and Potato Soup =================== 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Russian Black Bread =================== 1 1/2 cups water 2 tablespoons cider vinegar 2 1/2 cups bread flour 1 cup rye flour 1 teaspoon salt 2 tablespoons margarine 2 tablespoons dark corn syrup 1 tablespoon brown sugar 3 tablespoons unsweetened cocoa powder 1 teaspoon instant coffee granules 1 tablespoon caraway seed 1/4 teaspoon fennel seed (optional) 2 teaspoons active dry yeast Place ingredients into the bread machine in order suggested by the manufacturer. Use the whole wheat, regular crust setting. After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cranberry Salad =============== 2 (12 ounce) packages fresh cranberries 1 cup white sugar 1 (20 ounce) can crushed pineapple, drained 1 cup chopped pecans 1 pint heavy whipping cream 7 ounces miniature marshmallows Coarsely chop the cranberries in a food processor; put in a large, non-metal bowl and mix in the sugar. Cover and refrigerate for 12 hours. Whip the cream until stiff. Add the pineapple and nuts to the cranberries, mix well. Fold in whipped cream and marshmallows; refrigerate until ready to serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Mousse Pie ==================== Crust: 21 chocolate sandwich cookies (such as Oreos) 1/4 cup (1/2 stick) unsalted butter, cut into pieces Mousse: 12 ounces semisweet chocolate, finely chopped 1 teaspoon vanilla extract Pinch of salt 3 3/4 cups chilled whipping cream 1/4 cup sugar Chocolate shavings (optional) For Crust: Preheat oven to 350F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely. For Mousse: Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally. Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.) Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Manhattan Although like many of the other facts about pizza, the originator in American can be disputed but it is believed by many people that the first American pizzeria was opened in 1905 by Gennaro Lombardi in Little Italy, Manhattan. The cost of a pizza back then was $0.05, but many people could not afford to buy an entire pizza and thus the slice was born. People would tell the workers at Lombardi's Pizza how much they could afford and the bakers would cut them a section of the pizza that was proportionate to how much they paid. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=