* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 36 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: It’s Soup: Vegetables, Herbs, Water > Wine Appreciation: Indaba Chardonnay 2006 > Food Funnies: Least Popular Theme Restaurants S E L E C T E D R E C I P E S : * Macaroni Grill Pasta Di Pollo http://www.e-cookbooks.net/recipes4/09121.htm * Pork Roast With Pineapple and Carrots http://www.e-cookbooks.net/recipes4/09122.htm * Beef Kwangton http://www.e-cookbooks.net/recipes4/09123.htm * Meatloaf with Sweet and Sour Sauce http://www.e-cookbooks.net/recipes4/09124.htm * Sauteed Trout with Pecans http://www.e-cookbooks.net/recipes4/09125.htm * Sausage-Stuffed Mushrooms http://www.e-cookbooks.net/recipes4/09126.htm * Spicy Sweet Potatoes http://www.e-cookbooks.net/recipes4/09127.htm * Apple Tart http://www.e-cookbooks.net/recipes4/09128.htm > Healthy Eating: Low Carb: Rueben Casserole http://www.e-cookbooks.net/recipes/lc36.htm Diabetic: Lemon Meringue Pie http://www.e-cookbooks.net/recipes/diab34.htm Low Fat: Low Fat Pumpkin Custard http://www.e-cookbooks.net/recipes/10284.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Baking Tips: * When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic. * Self rising flour is a mixture of 1-1/2 teaspoons of baking powder plus 1/2 teaspoon of salt per cup flour. * Use one Tablespoon (3 teaspoons) of regular active dry yeast to replace cake yeast in recipes. * When making a cake, have all of your ingredients at room temperature. * You should leave 2 inches of space between the oven walls and your baking sheet for good circulation. * Substitute 3/4 cup cocoa (unsweetened) and 1/4 cup Crisco for 4 squares (ounces) of chocolate. 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 drink, popular in France in the 19th century, was legendary for its potent strength and characteristic green color. What is it? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I won't eat anything that has intelligent life, but I'd gladly eat a network executive or a politician." - Marty Feldman (American comedic actor) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 14 - National Cream-Filled Donut Day September 15 - National Creme de Menthe Day September 16 - National Cinnamon Raisin Bread Day September 17 - National Apple Dumpling Day September 18 - National Play-Doh Day September 19 - National Butterscotch Pudding Day September 20 - National Rum Punch Day September 21 - National Pecan Cookie 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= It’s Soup: Vegetables, Herbs, Water By Mark Bittman Late summer is not just a good time to make soup, it’s quite possibly the ideal time. With ultraripe vegetables, abundant herbs and a secret ingredient (O.K., water), you’re pretty much set. For those who find this surprising, let me say that there may be more misconceptions about making soup than about any other cooking procedure. To name just three: - It takes forever. - You can’t make it without stock. - It’s best made with scraps and bones. - It comes out of a can. All right, four. A little debunking is in order. There are cultures in which nearly every full meal begins with soup, and few of those soups contain stock or take more than a half-hour to make. In its most basic form, a soup might contain only water, garlic, egg and toasted bread (and be delicious). I’m as fond of stock-based soup as the next guy. It’s just that using a lack of stock as a reason for not making soup is a mistake. It isn’t "good" soup that’s based on stock, but only what might be called "fine", elite or restaurant-style soup, like a consommé. As for scraps and bones: Very early in my cooking and writing relationship with the chef Jean-Georges Vongerichten, I asked him about this in a fashion that showed that I had been misguided. He said: "If you want your soup to taste like scraps and bones, use scraps and bones. If you want it to taste like meat and vegetables, use meat and vegetables." So, start with great ingredients. In a very real way, the minestrone here is the absolute quintessential late-summer all-vegetable, no-stock soup. If you take good vegetables, caramelize them a bit in oil (those browned bits create a lot of complex flavor), then seal the deal with water and herbs, you can hardly go wrong. Some other examples: Sear cauliflower florets, add garlic and red pepper flakes, then water; cook until tender, then serve with a little more oil, maybe a dusting of cheese. Cook potatoes and leeks, add water, chill; you have vichyssoise. Whir some tomatoes, pepper, shallots or mild onions, bread, oil and a little vinegar in a blender; that’s gazpacho. (So is a mix of vegetables and herbs roasted or sautéed in olive oil and puréed or chilled.) And if you want to make any of these admittedly simple soups more special, you have a secret weapon at this time of year, one that takes a tenth of the time it does to make a stock. It’s called an herb purée, better known as pesto. A little of it can transform any soup into something slightly magical. Make the purée with basil, parsley or a combination of fresh herbs that may include marjoram, oregano, dill or small amounts of thyme, sage or rosemary, plus a little oil (or even water), garlic, nuts and cheese. At a time when basil and parsley are nearly guaranteed to be local, cheap and perfumey, why not? As for canned soup, it’s good for after-school snacks. Just not for grown-up meals. Late Summer Minestrone ====================== 1/4 cup extra virgin olive oil 1 medium onion, chopped 2 carrots, cut into 1/2-inch dice 2 zucchini, cut into 1/2-inch dice 1 cup fresh corn (about two ears) 1 cup fresh green beans, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 1 cup cored, chopped tomato (canned is fine; include juice) 1/2 cup chopped basil leaves, more for garnish Freshly grated Parmesan cheese for serving, optional Put 3 tablespoons oil in a large, deep saucepan or casserole over medium-high heat. When hot, add onion, carrots and zucchini. Cook, stirring, until onion softens and vegetables begin to caramelize, 10 minutes or so. Add corn and beans; sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add 6 cups water and tomato; bring to a boil, then adjust heat so mixture bubbles gently. Cook, stirring every now and then, until vegetables are fairly soft and tomatoes broken up, about 15 minutes. Add 1/2 cup basil and adjust heat once again so mixture simmers. Cook until all vegetables are very tender, 5 to 15 minutes longer. Taste and adjust seasoning, drizzle with remaining olive oil, and serve, passing basil and cheese at table. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Indaba Chardonnay 2006 Price: $9 Citrus and tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavors of apple, pear, honey, and pineapple. A gentle kiss of oak adds a creamy butterscotch nuance and wonderful depth. Serve With: Braised Chicken with Tomatoes and Olives ======================================== 1 pound tomatoes (3 to 4 medium), cut into wedges 1 large onion, cut into wedges, leaving root ends intact 1/2 cup drained brine-cured black olives, pitted if desired 4 large garlic cloves, sliced, plus 1 teaspoon minced 3 tablespoons olive oil, divided 2 teaspoons herbes de Provence, divided 1/2 teaspoon fennel seeds 1 whole chicken (about 3 1/2 pound) Preheat convection oven to 400F for regular oven to 425F with rack in middle. Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken. Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil. Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish. Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven. Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Least Popular Theme Restaurants ============================================= 10. Chuck E. Sneeze 9. All Things Gamey 8. Drooly's Juice Bar 7. Cap'n Filthy's House of Improperly Refrigerated Shellfish 6. The We-Forgot-To-Bribe-The-Health-Officials Grill 5. I Can't Believe It's Not Sushi! 4. Ray's Original Pizza - Original Since The Slices Were Made In 1953. 3. Those Ain't Peppercorns 2. T.R.I.C.H.I.N.O.S.I.S. Friday's ... and the #1 Least Popular Theme Restaurant ... 1. L'ice =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Macaroni Grill Pasta Di Pollo ============================= Pasta: 1/2 stick butter 1/2 cup red onions, diced 1/2 cup pancetta, drained and chopped 1 tablespoon garlic, chopped 3/4 cup green onion, tops only 3/4 pound sliced grilled chicken 2 pounds farfalle (bow-tie pasta), cooked 8 ounces heavy whipping cream 1 tablespoon chopped parsley Asiago Sauce: 4 cups heavy whipping cream 1/8 teaspoon paste or dried chicken base 1 1/4 cups asiago cheese 1 tablespoon cornstarch 2 ounces water To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed. Saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add asiago cream sauce. Heat thoroughly. Garnish with parsley and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Roast With Pineapple and Carrots ===================================== For Marinade: 2 cups Italian salad dressing 1 tablespoon granulated garlic 2 teaspoons onion powder 1/2 teaspoon salt 1 teaspoon balsamic vinegar For the roast: 1 (3 pound) boneless pork loin roast 4 tablespoons brown sugar 1 can pineapple chunks, drained 3 large carrots, peeled and sliced 1/2 inch thick Combine marinade ingredients in a bowl large enough to accomadate the pork roast. Mix well and add the roast. Cover, refrigerate and marinate overnight. Remove roast 1 hour before cooking. Preheat oven to 350F. Grease a shallow roasting pan. Remove roast from marinade. Discard marinade. Place the roast in the roasting pan and surround it with the pineapple chunks. Spoon a little of the pineapple juice over the roast and sprinkle with 2 Tbsps of the brown sugar. Sprinkle the remaining brown sugar evenly over the pineapple. Place in the oven and roast for 1 hour. Add carrots and roast for another 20 minutes. Let the roast stand for 20 minutes before slicing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Kwangton ============= 1 1/2 tablespoons peanut oil 1 slice fresh ginger root, 1/2" thick 1 pound beef, cut in thin strips 4 ounces bamboo shoots, sliced 4 ounces button mushrooms, sliced 3 ounces snow peas 1/2 cup chicken broth 2 tablespoons oyster sauce 1/2 teaspoon soy sauce 1/4 teaspoon seasame oil 1/4 teaspoon sugar 1/2 teaspoon cornstarch, mixed with 1/2 teaspoon water Preheat a wok or frying pan and add the oil. Add the ginger and stir to add flavor to the oil. Discard the ginger and add the beef slices. Stir fry for about 2 minutes. Add the bamboo shoots, mushrooms, snow peas and chicken broth. Cover and cook for 2 minutes. Stir in oyster sauce, soy sauce, sesame oil and sugar. Thicken with the cornstarch blend and serve immediately with rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Meatloaf with Sweet and Sour Sauce ================================== 1 1/2 lbs ground beef 1 slice bread (broken or chopped finely) 1 egg 1 small onion, finely chopped 1 teaspoon table salt 1/4 teaspoon black pepper 4 tablespoons ketchup 1/2 cup whole milk or half-and-half Sauce: 4 tablespoons apple cider vinegar 4 tablespoons dark brown sugar, packed firm 1/2 cup ketchup Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top. Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350F about 1 hour to 1 hour 15 minutes or until done. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sauteed Trout with Pecans ========================= 4 trout fillets with skin 1/4 teaspoon cayenne 1/2 cup all-purpose flour 1 1/4 sticks unsalted butter, divided 3/4 cup pecans, chopped 2 tablespoons fresh lemon juice 1/3 cup chopped parsley Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour. Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil. Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sausage-Stuffed Mushrooms ========================= 3 Italian hot sausages, casings removed 1 1/2 teaspoons dried oregano 1 cup freshly grated Parmesan cheese (about 3 ounces) 1/2 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1 8-ounce package cream cheese, room temperature 1 large egg yolk Olive oil 24 large (about 2-inch-diameter) mushrooms, stemmed 1/3 cup dry white wine Saute sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces with back of fork, about 7 minutes. Using slotted spoon, transfer sausage mixture to large bowl and cool. Mix in 1/2 cup Parmesan cheese, Worcestershire sauce, and garlic powder, then cream cheese. Season filling with salt and pepper; mix in egg yolk. Brush 15x10x2-inch glass baking dish with olive oil to coat. Brush cavity of each mushroom cap with white wine; fill with 1 tablespoon filling and sprinkle with some of remaining 1/2 cup Parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. Preheat oven to 350F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Sweet Potatoes ==================== 3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups) 2 tablespoons olive oil or canola oil 2 tablespoons brown sugar 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper In a zip-top plastic bag, toss potatoes and oil. Combine remaining ingredients; add to bag; toss to coat. Transfer to a greased 11x7 inch baking dish. Bake, uncovered, at 400F for 40-45 minutes or until potatoes are tender, stirring every 15 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Tart ========== 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 3 medium Golden Delicious apples, peeled, cored, thinly sliced 2 tablespoons (1/4 stick) unsalted butter, melted 3 tablespoons sugar mixed with 1/2 teaspoon ground cinnamon 1/4 cup apricot jam, melted Preheat oven to 400F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Absinthe Absinthe was the "green fairy," the favorite of artists and other Bohemians of Paris. Made from wormwood, absinthe in those days contained trace amounts of Thujone, a psychoactive drug, and social conservatives banned it as "dangerous." However, its Thujone content was minimal and the powerful effect it induced was probably only the result of its high alcohol content - often 75%! Today it has been allowed back on the shelves, but in a much reduced 40% ABV., and an unnecessarily-high price. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=