* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 37 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: One-Pot Pasta Robed in Blue > Wine Appreciation: Liberty School Syrah 2003 > Food Funnies: Signs You’re Going to be Kicked Out of Chef School S E L E C T E D R E C I P E S : * T.G.I. Friday's Pecan-Crusted Chicken Salad http://www.e-cookbooks.net/recipes4/09191.htm * Savory Pot Roast http://www.e-cookbooks.net/recipes4/09192.htm * Apple Ginger Pork Chops http://www.e-cookbooks.net/recipes4/09193.htm * Shepherd's Pie http://www.e-cookbooks.net/recipes4/09194.htm * Chili Con Carne http://www.e-cookbooks.net/recipes4/09195.htm * Roasted Parsnips and Carrots http://www.e-cookbooks.net/recipes4/09196.htm * Mini Egg Rolls http://www.e-cookbooks.net/recipes4/09197.htm * Classic Honey Cake http://www.e-cookbooks.net/recipes4/09198.htm > Healthy Eating: Low Carb: Pumpkin Bars http://www.e-cookbooks.net/recipes/lc37.htm Diabetic: Instant Cocoa Mix http://www.e-cookbooks.net/recipes/diab35.htm Low Fat: Pasta and Bean Soup http://www.e-cookbooks.net/recipes/lowfat31.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Formal Table Setting: Generally, the more formal the occasion, the more courses are served, which of course means more flatware. There should be a different set of utensils for each course: salad fork, dinner fork; dinner knife, bread knife; and so on. Some special dishes such as oysters have special utensils. These can be served at the presentation of the food, but generally are placed on the table in order of course. When oysters are served as an appetizer for example, set the oyster fork to the right of the spoon. Building from the basic set-up (dinner fork on the left of the plate; knife to the right of the plate, dinner spoon to the right of the knife): On the left side of the plate put the salad fork to the left of the dinner fork. On the right add a soup spoon to the outside of the dinner spoon if soup will be served. Place the soup bowl above the soup spoon and to the right. The bread plate goes to the left, about two inches above the fork. Place the butter knife across the bread plate at a diagonal, upper left to lower right. Small salad plates go to the left and a little below the bread plate. Dessert spoons, or in some cases knife and fork, are placed about an inch above the top of the plate with the handle(s) on the right side. The largest glass on the table is the water glass which goes on the right side above the dinner knife. It may be filled and iced when guests arrive or left empty to be filled at each diner's request. If wine or some other beverage is served, set the appropriate glass to the right and a little down from the water glass. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Canada's smallest province is Prince Edward Island, best known as the home of "Anne of Green Gables", but what is it's major crop? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I confess, that nothing frightens me more than the appearance of mushrooms on the table, especially in a small provincial town." - Alexandre Dumas, early 19th century =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 21 - National Pecan Cookie Day September 22 - National White Chocolate Day September 23 - National Chocolate Day September 24 - National Cherries Jubilee Day September 25 - National Crab Newberg Day September 26 - National Pancake Day September 27 - National Chocolate Milk Day September 28 - National Strawberry Cream Pie Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= One-Pot Pasta Robed in Blue By MARK BITTMAN The pasta recipe here may flout certain rules of pasta making, or at least be untraditional. But it's delicious and ludicrously easy, something you can throw together in no time flat, and that's what matters most. It exploits to the fullest the most important features of its two dominant ingredients: spinach and gorgonzola. Spinach is, of course, not only strong flavored but incredibly fast cooking. And the blue cheese contributes great taste, which marries beautifully with that of the spinach, as well as a semi-melting quality that makes it unusual, and perfect for pasta sauce. A little butter (or oil, if you prefer) helps matters along. I have never seen the heretical technique of cooking the spinach with the pasta anywhere but in the kitchens of American home cooks (though at least one of those was of Italian extraction), and it's certainly not in the canon. But it makes so much sense, it's irresistible. Why cook the pasta and spinach separately when you can cook them together with no loss of flavor and a net gain of time? There are just a couple of fine points here: Don't drain the pasta too thoroughly; the water that clings to it and the leaves of the spinach is needed to thin the cheese and butter and create a real sauce. If, for some reason, the mixture seems too thick when you return it to the pan, add a little of the pasta-cooking water - assuming it hasn't all gone down the drain - or a couple of tablespoons of milk. Finally, I began testing this dish with gorgonzola, and I am impressionable enough to think that "pasta with spinach and gorgonzola" sounds more authentic and attractive than "pasta with spinach and Roquefort." But I have found by hard experience that except in the best cheese shops Roquefort is of reliably higher quality than gorgonzola. In a dish like this any blue cheese will work well, but great cheese will have a real impact. Pasta With Spinach and Blue Cheese ================================== Salt and pepper to taste 1 pound spinach 1 pound spaghetti, linguine, or other pasta 2 tablespoons butter (preferred), or extra virgin olive oil 1/4 pound Roquefort, gorgonzola, or other blue cheese, crumbled 1. Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly. 2. When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely - less than 30 seconds - drain quickly. 3. Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Liberty School Syrah 2003 Price: $10 This vintage of Syrah is brimming with up-front, ripe berry aromas. Its high-toned, red fruit flavors of mulberry and loganberry are complemented by full notes of exotic spice and cigar tobacco. This wine has a robust mineral backbone with well integrated tannins. Serve With: Venison Stew ============ 3 tablespoons olive oil 2 pounds venison stew meat, cut into 1-inch cubes 1/4 cup all-purpose flour 2 tablespoons paprika 1 tablespoon cayenne pepper 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh thyme leaves 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour, paprika, and cayenne. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Signs You’re Going to be Kicked Out of Chef School ================================================================ 8. Uninspired presentation of your apple for the teacher. 7. "Marinade, schmarinade ... I just drove over that London broil a couple of times with the snow chains on." 6. Your breath always reeks of cooking wine. 5. How much different could spreading buttercream on ganache be than applying bondo to a Ford Pinto? 4. Answer questions from your instructor with "Bork! Bork! Bork!". 3. Caught writing test answers in drizzles of raspberry coulis on a pool of creme anglaise. 2. Can’t tell your aspic from your elbow macaroni. ... and the #1 Sign You’re Going to be Kicked Out of Chef School ... 1. Let’s just say you had a little too much fun with "Flambe Day". =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= T.G.I. Friday's Pecan-Crusted Chicken Salad =========================================== Chicken: 4 (4 oz.) chicken breasts, boneless 3 cups chopped pecans 2 cups flour 3 large eggs 1 oz. milk Glazed Pecans: 1 cup chopped pecans 1/4 cup dark brown sugar 1 tablespoon water Salad: 1 head romaine lettuce 1/4 cup balsamic vinaigrette dressing 1 can mandarin oranges 1/2 cup craisins Crumbled blue cheese, to taste For Chicken: Mix 2 cups pecans with 1 cup flour and pulsate in food processor. Mix eggs and milk for batter. Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl. Coat chicken first in flour, then in egg batter and third in pecan flour. Saute chicken breasts in vegetable oil over medium heat until browned on both sides. Bake chicken breasts in oven at 350F for 7 to 8 minutes or until fully cooked. Cool and slice. For Pecans: Mix chopped pecans with brown sugar and water. Heat and set aside. To Assemble: Toss salad ingredients with glazed pecans. Top with sliced chicken. Makes two salads. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Savory Pot Roast ================ 1 boneless chuck-eye roast (about 3 1/2 pounds) salt and ground pepper 2 tablespoons vegetable oil 1 medium onion, chopped medium 1 small carrot, chopped medium 1 small celery rib, chopped medium 2 medium garlic cloves, minced 2 teaspoons sugar 2 cups beef broth 1 sprig fresh thyme water 1/4 cup dry red wine Adjust oven rack to the middle position and preheat the oven to 300F. Sprinkle the roast generously with salt and pepper. Heat the oil in a large ovenproof Dutch oven over medium-high until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing the heat if the fat begins to smoke, 8 to 10 minutes. Transfer the roast to a large plate; set aside. Reduce the heat to medium; add the onion, carrot and celery to the pot and cook, stirring occasionally until beginning to brown, 6-8 minutes. Add the garlic and sugar; cook until fragrant, about 30 seconds. Add the beef broth and thyme, scraping the pan bottom with a wooden spoon to loosen the browned bits. Return the roast and any accumulated juices on the plate to the pot; add enough water to come halfway up the sides of the roast. Cover with a lid, bring the liquid to a simmer over medium heat, and transfer the pot to the oven. Cook, turning the roast every 45 minutes until fully tender and a meat fork or sharp knife slips easily in and out of the meat, 3 1/2 to 4 hours. Transfer the roast to a carving board; tent with foil to keep warm. Allow the liquid to settle about 5 minutes then use a wide spoon to skim off the fat from the surface and discard the thyme sprig. Boil over high heat until it is reduced to 1 1/2 cups, about 8 minutes. Add the wine and reduce to 1 1/2 cups, about 2 minutes. Season with salt and pepper to taste. Cut up the meat and pour sauce over all. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Ginger Pork Chops ======================= 4 pork chops, double cut, center cut, bone in 1/4 cup apple cider vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons minced ginger 1 teaspoon minced garlic 2 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon pepper 1/4 cup white wine 1 cup sliced (1/4-inch) yellow onions 2 cups cored and sliced (1/4-inch) Granny Smith apples 1/2 cup raisins 2 tablespoons butter In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes. Preheat oven to 350F. In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F. In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm. Remove chops from oven and add to the apple mixture. Serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Shepherd's Pie ============== 1 tablespoon vegetable oil 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 1 pound ground lamb (or substitute half with another ground meat) 1 cup beef or chicken broth 1 tablespoon tomato paste 1 teaspoon chopped fresh or dry rosemary 1 tablespoon chopped Italian parsley 1 cup frozen peas 2 pounds russet potatoes, peeled and cut into chunks 6 tablespoons unsalted butter 1/2 cup milk Kosher salt to taste Preheat oven to 375F. In a large saute pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. Pour the mixture into a 1 1/2-quart baking dish; set aside. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain. Mash the potatoes with the butter, milk, and salt. Spread them over the meat mixture, then crosshatch the top with a fork. Bake until golden, 30 to 35 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chili Con Carne =============== 2 1/2 pounds beef chuck, cut into 1 inch cubes 2 1/2 pounds pork shoulder, cut into 1 inch cubes 1 tablespoon kosher salt plus more to taste Freshly ground black pepper 1/3 to 1/2 cup olive oil 2 large Spanish onions, chopped 10 large cloves garlic, minced 1/4 cup red chile powder 2 tablespoons ancho chile powder 1 tablespoon ground cumin 2 teaspoons oregano, crushed 6 cups beef or chicken broth 2 (15 1/2 oz.) cans pinto beans, drained and rinsed Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan if needed. Transfer meat to a bowl and reserve. Discard all but 2 tablespoons of the oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the chili powders, cumin, and oregano and cook for 2 minutes. Whisk in 5 cups of the stock. Add the meat and any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste, and stew the meat with a cover slightly ajar until almost tender, about 2 hours. In a food processor or blender puree half of the beans with the remaining stock. Add the bean mixture to the chili along with the whole beans. Simmer for 1 hour more or until the meat is tender. Season with salt and pepper to taste and serve with rice and selections of condiments, like sour cream, chopped cilantro, shredded cheddar, minced fresh or sliced pickled jalapenos. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Parsnips and Carrots ============================ 2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise 2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise 6 tablespoons olive oil 1 1/2 tablespoons butter 1 1/2 tablespoons honey 1 teaspoon balsamic vinegar Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat. Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mini Egg Rolls ============== 1 package frozen egg roll wrappers 1 pound ground pork 1/2 head of large cabbage, shredded 4 green onions, chopped 1 carrot, shredded 4 tablespoons soy sauce 2 tablespoons sesame seed oil 2 whole garlic cloves, peeled & minced 2 tablespoons fresh ginger root, shredded Cook ground pork until well done. Let cool slightly. Combine cabbage, green onions, and carrot in a large bowl. Add pork and remaining seasonings and blend well. Clear a good sized area to work and have handy a napkin and small bowl of clean water. Lay about 4 wrappers on the counter and cut each in half. Place 2 tablespoons of filling in the center of each wrapper. Roll wrapper according to package directions, dipping your fingertips in the water to seal eggroll wrapper. Place finished eggrolls on a cookie sheet lined with wax paper. When all eggrolls are finished, place cookie sheet in freezer for 1-2 hours until they are semi-frozen. At this point you can place them in zip lock bags and freeze them for later use, or remove from freezer for frying. Preheat deep fryer to 375F. Place eggrolls, one at a time, in hot oil allowing each to fry for about 30 seconds before adding another. This will avoid having them stick together. Fry 4-5 minutes, or until golden brown. Drain briefly on paper towels and serve with Chinese mustard and sweet and sour sauce for dipping. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Classic Honey Cake ================== 3 eggs 1 1/3 cups honey 1 1/2 cups sugar 1 cup strong black coffee 2 teaspoons baking powder 3 tablespoons margarine, softened 1 teaspoon baking soda 4 cups flour 1 teaspoons cinnamon Preheat oven to 325F. Grease and flour a 9 by 13-inch cake pan. In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well. Pour into greased cake pan. Bake for 55 minutes to an hour. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Potatoes Every Stompin' Tom fan knows that PEI is the home of Bud the Spud. PEI's rich, red soil produces fine potatoes, and who doesn't like potatoes? You can boil 'em, steam 'em, roast 'em, bake 'em, fry 'em, deep-fry 'em and serve them mashed, hashed, sliced, diced, whipped, in soup or salad, a la Lyonnaise or Duchess-style and so on and so on. You can even make pancakes, bread, cakes, doughnuts, and scones with the humble potato. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=