* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 34 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Paella That Sings in Pasta > Wine Appreciation: Argyle Chardonnay 2004 > Food Funnies: The Top Signs Your Roommate Can't Cook S E L E C T E D R E C I P E S : * Homemade Hot Pockets http://www.e-cookbooks.net/recipes1/09231.htm * Chicken Cacciatore http://www.e-cookbooks.net/recipes4/09142.htm * Beef Tenderloin with Salsa Verde http://www.e-cookbooks.net/recipes4/09143.htm * Crockpot Swiss Steak http://www.e-cookbooks.net/recipes1/09234.htm * Roast Garlic Mashed Potatoes http://www.e-cookbooks.net/recipes1/09235.htm * Stuffed Acorn Squash Supreme http://www.e-cookbooks.net/recipes1/09236.htm * Creamed Corn with Bacon http://www.e-cookbooks.net/recipes1/09157.htm * Apple Crisp http://www.e-cookbooks.net/recipes/10078.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) What upside down French dessert, primarily made of apples and a pastry crust, was invented by two sisters? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If you wish to make an apple pie truly from scratch, you must first invent the universe." - Carl Sagan, Cosmos (1934-1996) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 September 22 - National White Chocolate Day September 23 - National Chocolate 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= PAELLA THAT SINGS IN PASTA By MARK BITTMAN To the list of beliefs about paella that are not ironclad, add the most obvious: it must be made with rice. Fideua (pronounced FID-a-wah), a dish associated with Valencia - where paella supposedly originated - is essentially paella using noodles in place of rice. The noodles of choice are fideos, thin strands often sold in coils and found in Spanish and Latin American markets. The technique breaks Italian pasta rules in more ways than one. The noodles are smashed or broken into short lengths. (The easiest way to do this is to put them in a sturdy bag and whack them with a rolling pin or the back of a knife.) They are then put in a pan with hot oil and stir-fried until brown. (When you do this, you will realize why the noodles are broken; longer pieces have a tendency to fly out of the pan.) During this process the pasta is coated with oil and gains flavor; it is a great technique that you do not see too often. From this point on, the cooking is not unlike making risotto, except that you add very little liquid, because pasta requires far less liquid than rice, and because a good deal of liquid should be released by the clams and mussels that are usually included. Some judgment is needed in adding liquid. Although fideua should be moist, it is not soupy, and while the pasta should be very tender, it should not be mush. Add water (or stock) in dollops, sparingly. The mix of seafood here is a suggestion. Many recipes include monkfish or other sturdy white-fleshed fish, or pieces of crab or lobster. Tomato is common (it provides moisture and flavor), as are red peppers, peas and capers. Whatever you might do with paella you can do with fideua. Spanish Pasta With Seafood (Fideua) =================================== 4 tablespoons extra virgin olive oil 1 pound fideo or other very thin pasta, in 2-inch lengths or shorter Salt and pepper 1/2 teaspoon saffron threads 1 teaspoon sweet paprika 1 tablespoon minced garlic 1 pound cockles or small clams, well washed 1 pound mussels, well washed 1/2 cup stock (optional) 8 to 12 large shrimp, shells on 4 to 8 sea scallops, cut in half through their equators 1/2 cup chopped fresh parsley leaves Lemon wedges 1. Put oil in a skillet at least 12 inches across, and turn heat to medium-high. A minute later add noodles; sprinkle with salt and pepper, and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken. 2. Add saffron, paprika and garlic, and stir for a minute more. Add clams and mussels and about 1/2 cup water (or stock) and continue to cook, stirring. Depending on how much liquid the clams and mussels release, you may have to add a little more liquid. Continue to cook and stir until the pasta is nearly tender, about 10 minutes. 3. Add shrimp and scallops and cook about 5 minutes, stirring occasionally, until cooked through. Stir in parsley, taste and adjust seasoning, and serve with lemon wedges. 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 ========================== Argyle Chardonnay 2004 Price: $14 Like the vintage, this Chardonnay is big featured, yet sensually round in style. Look for wonderful aromas of pear blossom, citrus- honey, lime with a hint of fresh rosemary sprig. The flavor is a big feature, mouthful of pear, creamed butter, and apple tart dusted with rosemary. The center is soft and supple in structure, while extra juicy all the way through the long finish. In typical Argyle style, a rocky mineral seam runs right through all the luscious pear, butter and apple. Serve With: Deep Fried Turkey ================= 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion In a large stockpot or turkey fryer, heat oil to 400F. Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350F, and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180F. Finish draining turkey on the prepared platter. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: The Top Signs Your Roommate Can't Cook ==================================================== 8. He goes through three cases of smoke alarm batteries per week. 7. Thinks the four food groups are Fast, Fried, Frozen and Free. 6. The microwave exploded the last time she tried to make instant coffee. 5. Shops for fresh meat on I-95. 4. A famous mystery writer just bought the rights to his meatloaf recipe to use as the murder weapon in his next book. 3. Emeril's fridge: Basic tomato sauce, basic white butter sauce, pesto, herb butter. Your fridge: Ketchup, margarine and something greenish with the beginnings of primitive intelligence. 2. The aquarium seems strangely empty. Meanwhile, you've found a tiny little castle at the bottom of your bowl of bouillabaisse. ... and the #1 Sign Your Roommate Can't Cook ... 1. Last week, he burned a tray of ice cubes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Homemade Hot Pockets ==================== Dough: 1 tablespoon yeast 1 tablespoon sugar 1 cup warm water 2 tablespoons oil 1 teaspoon salt 2 3/4 to 3 1/4 cups flour Dissolve yeast in warm water. Add sugar. Let it set for a few minutes until foamy (if you're using fast-rise yeast, you can just add the yeast with the flour and go on). Then stir in oil, salt, and flour. Knead 5 minutes. Let sit 5 minutes. Divide dough into 6 pieces. Roll and pat each piece into a circle (about 6-inches across or so). Top half of each circle with filling of choice, keeping back from edges so it will seal well. Fold the other 1/2 of circle over the filling and pinch sides together or seal with a fork. Poke a couple steam vents and bake for 20 minutes at 375F. For pizza pockets, fill this with a little pizza sauce, then mushrooms, pepperoni, cheese, etc. Also, try with cream soup, chopped cooked chicken and steamed broccoli and some shredded cheese. Use your leftovers and imagination to create something special! =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Cacciatore ================== 4 boned, skinned chicken thighs (5 oz. each) 1 teaspoon olive oil 1 onion, peeled and chopped 2 carrots, peeled and chopped 8 ounces sliced mushrooms (about 3 cups) 2 cloves garlic, peeled and minced 1 can (14 1/2 oz.) diced tomatoes 1 can (8 oz.) tomato sauce 1 teaspoon minced fresh rosemary leaves Salt and pepper 1 quart fat-skimmed chicken broth 1 cup polenta or yellow cornmeal 1 tablespoon chopped parsley Grated parmesan cheese Rinse chicken and pat dry; remove and discard excess fat. Pour olive oil into a five to six quart nonstick pan over high heat; when hot, add chicken and cook, turning once, until browned on both sides, 5 to 7 minutes total. Transfer to a plate. Add onion, carrots, mushrooms, and garlic to pan; stir often until mushrooms begin to brown, 8 to 10 minutes. Add tomatoes and their juices, tomato sauce, rosemary, and the chicken with any accumulated juices; bring to a simmer, cover, reduce heat to low, and cook for 5 minutes. Turn chicken over and simmer, covered, until no longer pink in center of thickest part (cut to test), about 5 minutes longer. Season to taste with salt and pepper. Meanwhile, in a three to four quart pan, stir broth and polenta until well blended. Bring to a boil over high heat, stirring often; reduce heat to low and stir often until polenta is creamy and smooth to bite, 8 to 12 minutes (about 3 minutes for cornmeal). Spoon polenta into wide bowls or onto rimmed plates. Top with equal portions of chicken and sauce; sprinkle with parsley. Add parmesan cheese and more salt and pepper to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Tenderloin with Salsa Verde ================================ 3 tablespoons chopped fresh thyme 2 tablespoons coarse salt 1 tablespoon ground pepper 2 1/2-pound whole beef tenderloin, trimmed 3/4 cup extra-virgin olive oil 2 tablespoons drained capers 2 tablespoons chopped Italian parsley 2 tablespoons chopped shallot 1 tablespoon vegetable oil Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours. Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour. Preheat oven to 400F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crockpot Swiss Steak ==================== 1 1/2 lbs. beef round steak, cut 3/4 inch thick 3 teaspoons flour 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons shortening 1 (16 ounce) can tomatoes 1 small onion, sliced 1 stalk celery, sliced 2 medium carrots, sliced 1 teaspoon Worcestershire sauce 1/4 water Cut meat into pieces that will fit in your crockpot. Combine flour, salt, mustard, pepper, and garlic powder. Pound 2 tablespoons of the flour mixture into the meat. Brown the meat in the shortening on both sides. After browning meat, transfer to crockpot. Stir remaining flour into pan drippings in the skillet. Stir in the remaining ingredients and cook until thick and bubbly. Pour over meat in the crockpot. Cook on low for 8 to 10 hours. Serve with hot cooked noodles or rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roast Garlic Mashed Potatoes ============================ 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 tablespoons butter 1/3 to 1/2 cup heavy cream 1/4 cup Asiago cheese, grated 2 tablespoons Parmigiano-Reggiano cheese, grated Salt and pepper, to taste Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and bubbling. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stuffed Acorn Squash Supreme ============================ 1 (6 ounce) package broccoli and cheese flavored rice mix 1 pound turkey breakfast sausage 1 medium acorn squash, halved and seeded 1/2 cup chopped apple 2 teaspoons crushed coriander seed 1/2 cup shredded Monterey Jack cheese Prepare rice mix according to package directions; cover, and set aside. Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm. In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside. In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture. Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Creamed Corn with Bacon ======================= 4 ears corn 6 ounces thick-sliced bacon (about 4 slices) 1 large bunch scallions 2/3 cup heavy cream 1/4 cup water 1 teaspoon fresh lemon juice 1 tablespoon unsalted butter freshly ground black pepper Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Apple Crisp =========== 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds 1/2 teaspoon cinnamon, or more to taste 1/2 cup plus 2 tablespoons sugar 5 tablespoons butter, plus more for greasing the pan 3/4 cup oats 1/2 cup walnuts or pecans. 1. Preheat the oven to 375F. Toss the fruit with half the cinnamon and 2 tablespoons of the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan. 2. Combine the remaining cinnamon and sugar in the container of a food processor with the oats and nuts; pulse a few times, just until the ingredients are combined (you do not want to puree the oats). To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork. 3. Spread the topping over the apples and bake about 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Tarte Tatin The Tarte Tatin is made by filling a shallow dish with butter, sugar, apples, and finally a pastry crust. When the dish is inverted onto a dish, the sugar and butter, which were on the bottom, create a caramel topping. The French call this dish "tarte des demoiselles Tatin", meaning "the tart of two unmarried women named Tatin." This name refers to the two sisters who lived in the Loire Valley and made their living from this dessert. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=