* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 35 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: All the Flavor, Outside-In > Wine Appreciation: Red Diamond Shiraz 2002 > Food Funnies: Least Popular Concession Stand Foods S E L E C T E D R E C I P E S : * IHOP Harvest Grain & Nut Pancakes http://www.e-cookbooks.net/recipes4/09051.htm * Beef and Avocado Fajitas http://www.e-cookbooks.net/recipes4/09052.htm * Marinated Grilled Shrimp http://www.e-cookbooks.net/recipes4/09053.htm * Chicken and Rice Casserole http://www.e-cookbooks.net/recipes4/09054.htm * Inside-Out Cheeseburgers http://www.e-cookbooks.net/recipes4/09055.htm * Sweet and Sour Radicchio http://www.e-cookbooks.net/recipes4/09056.htm * Zucchini Bread http://www.e-cookbooks.net/recipes4/09057.htm * Pumpkin Cream Cheese Roll http://www.e-cookbooks.net/recipes4/09058.htm > Healthy Eating: Low Carb: Cheese and Beer Soup http://www.e-cookbooks.net/recipes/lc35.htm Diabetic: Fruit Smoothies http://www.e-cookbooks.net/recipes/diab33.htm Low Fat: Apple Crumble http://www.e-cookbooks.net/recipes/lowfat30.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Microwave Tips: * Choose foods that cook well in moist heat: chicken, fish, ground meat, vegetables, sauces and soups. * Pieces that are about equal in size and shape will cook more uniformly. * You can reduce the liquid used in cooking beverages, soups, vegetables, fruits, and main dishes by about one third because less evaporates in microwave cooking. * Choose a microwave-safe container slightly larger than the dish required for cooking the recipe in a conventional oven. * To create a crusty look on baked items, grease pans with an acceptable vegetable oil and add ground nuts or crumbs. * Add lowfat cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Indian food has a very long history of flavorful curries, but one prominent ingredient in many of these dishes was not available to locals until around the beginning of the 16th century when trade links with the Americas were established. Which one? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Good bread is the great need in poor homes, and often times the best appreciated luxury in the homes of the very rich." - A Book for A Cook, The Pillsbury Co. (1905) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 7 - National Napoleon Day September 8 - National Date-Nut Bread Day September 9 - National Steak au Poivre Day September 10 - National Hot Dog Day September 11 - National Hot Cross Bun Day September 12 - National Chocolate Milkshake Day September 13 - National Peanut Day September 14 - National Cream-Filled Donut 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= All the Flavor, Outside-In By MARK BITTMAN Boneless chicken breasts have been a basic ingredient in France for a long time, but they did not become popular in the United States until at least the mid-1960's, when it was discovered that they made a good substitute for thin-sliced veal (scaloppine), which was considered prohibitively expensive. Now the boneless breast is emblematic of contemporary meat: virtually fat-free, reasonably priced, fast-cooking and, all-too-often, tasteless. One basic technique, done intelligently, makes the most out of boneless chicken: sauteing. What I mean by intelligently is this: When you pan-fry a piece of chicken, you want to brown it because much of the flavor is coming from the exterior. But to brown a thin slice of chicken breast you must cook it at least three minutes per side over fairly high heat, by which time it is guaranteed to be as dry as sawdust. But take a thicker piece of chicken breast, a half-breast that has not been sliced or pounded, or a boneless chicken thigh, and you have a piece of meat that takes almost 10 minutes to cook through, long enough to brown both sides gloriously while leaving the interior moist. The thickness gives you the flexibility to adjust the heat, raising it a bit if the exterior is not browning well, lowering it if it's burning, even extending the cooking if necessary. The standard coating for sauteed chicken is flour. If you're after crunch and flavor, bread crumbs, which adhere to the meat with just a little egg, do the job nicely. Two things markedly improve the crumb coating: making your own, by coarsely grinding dried bread in a food processor, or using panko (Japanese bread crumbs). And you can increase the coating's flavor by adding freshly grated Parmesan. Best with Parmigiano-Reggiano, this is also good with grana Padano (a Parmesan-like cheese from northern Italy) or dried sheep's milk cheese like pecorino Romano (which is stronger). Great as this simple preparation is, it is even better when served on a bed of freshly cooked spinach. There is something about the combination that is superb. Sauteed Chicken With Parmesan Crust =================================== 3/8 cup grated Parmesan 3/8 cup coarse bread crumbs or panko 2 eggs 2 tablespoons extra virgin olive oil 2 tablespoons butter (or a little more oil) 1 1/2 to 2 pounds boneless chicken breasts or thighs Salt and pepper to taste Chopped parsley leaves for garnish Lemon wedges 1. Combine Parmesan and bread crumbs on a plate. Beat eggs in a bowl. Put a large nonstick skillet over medium-high heat and add oil and butter. Dip a piece of chicken in egg, then turn it over in bread crumbs once or twice: the more of this coating that adheres, the better. When butter melts, put chicken piece in pan; repeat until all chicken is used. 2. Sprinkle chicken with salt and pepper. Adjust heat so chicken cooks rapidly but coating does not burn. Turn pieces as each side becomes deep golden brown, about 4 minutes a side. As pieces are done - cut into them to make sure there are no traces of blood - remove them to a plate. Garnish with parsley and serve hot, with lemon. 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 ========================== Red Diamond Shiraz 2002 Price: $9 Aromas of raspberry, jam, leather and pepper mingle with a bit of floral spice on the nose. Spicy floral notes carry through the fruit-packed, medium-bodied palate, finishing with a touch of honey. Serve With: Marinated Lamb Chops ==================== 1/2 cup olive oil 3 cloves garlic, chopped 1 lemon, rind grated 2 tablespoons fresh lemon juice 1 teaspoon dried herbes de Provence 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 8 lamb rib chops (1 pound total) Whisk oil, garlic, rind, juice, herbs, salt and pepper in small bowl. Place chops in shallow glass dish. Pour marinade over chops; turn to coat both sides of chops. Cover with plastic wrap and marinate in refrigerator for at least 2 hours; turn chops over a few times. Heat broiler. Broil chops about 4 inches from heat for 3 minutes. Turn over; broil 3 or 4 minutes or until internal temperature registers 140 degrees on instant-read thermometer for medium-rare, or broil longer for desired doneness. Remove chops from broiler. Let rest 5 minutes before serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Least Popular Concession Stand Foods ================================================== 9. Candied Lima Beans 8. Steamed Trout Dog 7. Bubba’s Big Basket o’ Deep-Fried Grubs 6. Hot Sausage and Lepers 5. Bunion Dogs 4. Chocolate Coated Deep Fried Lobster Thermidor on a Stick 3. Face Cream Sandwich 2. Beer Smoothy ... and the #1 Least Popular Concession Stand Food ... 1. Dacron Candy =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= IHOP Harvest Grain & Nut Pancakes ================================= 3/4 cup Quaker Oats 3/4 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups buttermilk 1/4 cup vegetable oil 1 egg 1/4 cup sugar 3 tablespoons finely chopped blanched almonds 3 tablespoons finely chopped walnuts Lightly oil a skillet or griddle, and preheat it to medium heat. Grind the oats in a blender or food processor until fine, like flour. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef and Avocado Fajitas ======================== 1 1/2 lb flank steak, trimmed if necessary 1 tablespoon ground cumin 1 tablespoon chile powder 3/4 teaspoon black pepper 3/4 teaspoon cayenne 1 1/2 teaspoons salt 1 heart of romaine 2 firm-ripe avocados (8 to 10 oz each) 12 (6-inch) flour tortillas (not low-fat) 1 cup loosely packed fresh cilantro sprigs Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil. While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak. Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes. Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices. While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes. Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, cilantro, and your favorite salsa. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Marinated Grilled Shrimp ======================== 3 cloves garlic, minced 1/3 cup olive oil 1/4 cup tomato sauce 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined skewers In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken and Rice Casserole ========================== 2 tablespoons butter or vegetable oil 1 medium onion, peeled and diced 3 cups diced, cooked chicken 2 (14 1/2-ounce) cans green beans, drained and rinsed 1 (8-ounce) can water chestnuts, drained and chopped 1 (4-ounce) jar pimentos 1 (10 3/4-ounce) can condensed cream of celery soup 1 cup mayonnaise 1 (6-ounce) box long-grain wild rice, cooked according to package 1 cup grated sharp Cheddar Pinch salt Preheat oven to 350F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Inside-Out Cheeseburgers ======================== 1/4 cup shredded Cheddar cheese 1/4 cup shredded Gruyere cheese 1 pound ground beef 1 tablespoon Worcestershire sauce 1 1/2 teaspoons paprika 1/4 teaspoon freshly ground pepper Preheat grill to medium-high or preheat the broiler. Combine Cheddar and Gruyere in a small bowl. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed. Grill the stuffed patties on an oiled rack, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil, cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet and Sour Radicchio ======================== 2 tablespoons unsalted butter 2 tablespoons olive oil 1 large onion, thinly sliced 2 tablespoons sugar 1/2 cup apple cider vinegar 2 large heads of radicchio (about 1 1/2 pounds), cored, each cut into 8 wedges 1/3 cup raisins 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 2 tablespoons toasted pine nuts Melt butter with oil in heavy large skillet over medium-high heat. Add onion and sugar. Saute until onion is lightly browned, about 7 minutes. Add vinegar; stir to blend. Add radicchio, raisins, salt, and pepper. Cook until radicchio is just wilted, about 5 minutes. Transfer to serving dish; sprinkle with pine nuts. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Zucchini Bread ============== 3 1/4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon ground nutmeg 2 teaspoons baking soda 1 teaspoon ground cinnamon 3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1/3 cup water 2 cups grated zucchini 1 teaspoon lemon juice 1 cup chopped walnuts or pecans Preheat oven to 350F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pumpkin Cream Cheese Roll ========================= 3 eggs 1 cup sugar 2/3 cup canned pumpkin 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 3/4 cup flour Filling: 1 (8 ounce) package cream cheese, softened 4 tablespoons butter, softened 1 cup powdered sugar 1 teaspoon vanilla In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. The cake will cook fast so watch carefully to avoid burning the edges. While cake is baking, sprinkle powdered sugar heavily over a kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. The cake cuts best when still slightly frozen. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Chili Peppers By 3,000 B.C. turmeric and cardamom were both being harvested in India, and around this time the people of India had trade links with the Sumerians which gave them access to, amongst other things, cumin. Chili Peppers, on the other hand, are indigenous to modern day Mexico and other parts of the Americas. Indian cuisine has strong regional variation, clearly linked to local ingredients and culture, but has also proven adept at incorporating new ingredients into its dishes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=