* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 35 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: As Layered as the Onion > Wine Appreciation: Taurino Salice Salentino 2001 > Food Funnies: Top Complaints of Kids When They Go Out to Eat S E L E C T E D R E C I P E S : * TGI Friday's Bruschetta Chicken Pasta http://www.e-cookbooks.net/recipes2/09301.htm * Crockpot Jambalaya http://www.e-cookbooks.net/recipes2/09302.htm * Grilled Halibut Steaks http://www.e-cookbooks.net/recipes2/09303.htm * Hot Apple Cider http://www.e-cookbooks.net/recipes2/09304.htm * Beef Burgundy Filet http://www.e-cookbooks.net/recipes2/09305.htm * Spinach Madeleine http://www.e-cookbooks.net/recipes2/09306.htm * Cocktail Meatballs http://www.e-cookbooks.net/recipes2/09307.htm * Peanut Butter Cup Cookies http://www.e-cookbooks.net/recipes2/09308.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) Walter A. Anderson and E.W. Ingram founded a food business in 1921. In 1954 James McLamore and David Edgerton founded a similar business. What are the names of the businesses these men started? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The disparity between a restaurant's price and food quality rises in direct proportion to the size of the pepper mill." - Bryan Miller (NY Times Restaurant Critic) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 September 29 - National Mocha Day September 30 - National Mulled Cider 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= AS LAYERED AS THE ONION By MARK BITTMAN In India many dishes are cooked in yogurt sauce. But the recipes I find most amazing begin by sautéing a load of onions. Yogurt and spices are added, and then meat - lamb or chicken - is simmered in this fragrant mixture. Although the meat is never browned, the ultimate product is as caramel-colored as if the process had begun with a roux or a gallon of jus rôti. And the taste is as complex as any braised dish cooked in Europe. Such is the coloring and flavoring power of long-cooked onions. When cooked over relatively high heat, they darken and become nearly mush in about 20 minutes. During that time everything else for the dish can be prepared, and from that point on, it is just a matter of waiting until the meat is cooked through, which can take as little as 40 minutes or so (for chicken legs) or an hour or so with leg of lamb; lamb shoulder is really a better choice here. Many of the spices used here are on the sweet side, like cinnamon, ginger and cloves. You can toast whole spices (coriander, cardamom seeds, cinnamon and cloves) together, in a dry skillet just until aromatic, and then grind them. Or you can use a combination of whole and ground spices, throwing in whole cardamom pods (safe to chew on), along with whole cinnamon and cloves. (Avoid chewing on those.) The only problem with cooking with yogurt is that it tends to break over heat. Here is an easy solution: whisk the yogurt with cornstarch before adding it to the pot, and avoid high heat for the rest of the cooking time. This keeps the yogurt intact while also providing a bit of thickening, making the glorious sauce even more so. You will want plenty of rice with this one. Lamb or Chicken in Onion-Yogurt Sauce ===================================== 2 tablespoons butter 2 large onions or 4 medium onions, sliced 10 cloves garlic, peeled Salt 2 teaspoons ground coriander 1 tablespoon minced ginger, or 1 teaspoon dried ginger 10 cardamom pods 1/4 teaspoon cayenne, or to taste 1 cinnamon stick 3 cloves 1 1/2 pounds lamb shoulder or leg, cut into 1- to 1 1/2-inch chunks, or 4 whole chicken legs 2 cups yogurt 2 tablespoons cornstarch Chopped fresh cilantro leaves for garnish Cooked basmati rice for serving 1. Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir. 2. In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add 1/3 cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice. 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 ========================== Taurino Salice Salentino 2001 Price: $12 Intense ruby red with orange reflections on the outer edge. Intense and persistent nose with aromas of red woodsy berries. On the palate, the wine is dry, well balanced and full bodied with a slightly almond-like finish. Serve With: Italian Roast Beef ================== 1 1/2 cups water 3 cubes beef bouillon 1 teaspoon salt 1 teaspoon crushed garlic 2 tablespoons Italian seasoning 1 teaspoon freshly ground black pepper 2 tablespoons dried oregano 2 tablespoons dried basil 1/2 teaspoon dried red pepper flakes 4 pounds rump roast 1/2 cup vegetable oil Pour water into a large kettle, and add bouillon cubes. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and red pepper flakes on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil. Bring water to a boil, reduce heat, and simmer approximately 3 1/2 hours. Meat should be tender and well done. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Top Complaints of Kids When They Go Out to Eat ============================================================ 10. You just can't find a good peanut butter, potato chip, marshmallow fluff and bologna sandwich anymore. 9. Not enough variety on the whine list. 8. Snotty waiters always assume Mom and Dad are picking up the check. 7. Cheap resturant crayons are much less flavorful than the brand at home. 6. The family dog is not there to dispose of unwanted veggies. 5. Every kiddy menu -- hamburgers, spaghetti and chicken fingers. Not a spinach and broccoli quiche to be found. 4. Happy meals at Le Cirque are always missing the toy. 3. Dad says the busty waitress deserves a 20% tip. I say for suggesting green beans instead of fries she deserves getting stiffed. 2. Between the clowns, the rats and the creepy dude in the King mask, eating out has become a shortcut to life-long therapy. ... and the #1 Complaint of Kids When They Go Out to Eat ... 1. Same as Dad: having to wear pants. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= TGI Friday's Bruschetta Chicken Pasta ===================================== Chicken Breasts: Four 4 oz. chicken breasts (grill right before serving) Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165F. Garlic Bread: 1 stick of butter (1/4 pound) 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder Melt butter in microwave and stir to combine seasonings. Drizzle your favorite bread with garlic butter and bake at 350F until crispy and golden brown (approximately 4 minutes). Pasta: 1 lb. angel hair pasta (can cook and chill ahead of time) 2 tablespoons salt Boil pasta in 1/2 gallon of water with salt until al dente. Drain and transfer to a bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil. Fresh Tomato Sauce: 6-8 medium-size Roma tomatoes 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 2 cloves of minced garlic 10 fresh basil leaves 1/2 cup plain tomato sauce Balsamic Glaze: 1 cup balsamic vinegar 1 tablespoon sugar Bring to a boil in small sauce pan and turn down flame to a simmer. Reduce by 75% until sauce turns to a thick syrup and hold at room temperature. Wash, core and dice tomatoes to 1/4" pieces, save juices and place in a small bowl. Wash, dry and cut basil leaves into thin strips. Add to tomatoes along with salt and pepper and hold for 2 hours before using. Heat a heavy bottom sauce pan under medium-low flame. Add 2 Tbsp. olive oil and heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan. Saute 2 cloves of garlic sliced into thin coins in oil for 45 seconds on each side until soft and tender - do not brown garlic. Increase heat, add tomato mixture and stir. Add 1/2 cup of plain tomato sauce to pan and bring to a light boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually and garnish with balsamic glaze. Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta. Garnish with fresh chopped parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crockpot Jambalaya ================== 12 ounces boneless skinless chicken breasts 1 1/2 cups green peppers, chopped 1 medium onion, chopped 2 stalks celery, sliced 4 cloves garlic, minced 1 (14 ounce) can whole tomatoes 1/3 cup tomato paste 1 can beef broth 1 tablespoon parsley 1 1/2 teaspoons basil 1/2 teaspoon oregano 1 teaspoon Tabasco sauce 1/2 teaspoon cayenne pepper 1/2 teaspoon salt 1 lb. shelled shrimp 3 cups cooked rice Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes of cooking. Stir in rice before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grilled Halibut Steaks ====================== 2 tablespoons butter 2 tablespoons brown sugar 2 cloves garlic, minced 1 tablespoon lemon juice 2 teaspoons soy sauce 1/2 teaspoon ground black pepper 1 pound halibut steak(s) Preheat grill for medium-high heat. Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Hot Apple Cider =============== 3 cinnamon sticks 3 whole star anise, optional 1 tablespoons whole cloves 1 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 6 cups unfiltered apple cider 1/2 cup dark rum (optional) In the center of a 12" square of cheesecloth, place first five ingredients. Wrap tightly and tie securely with kitchen twine. In large saucepan over low heat, bring cider to a simmer. Add cheesecloth packet and cook 10-15 minutes. Stir in rum, if desired. Remove cloth packet. Ladle into mugs and garnish with additional cinnamon sticks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Burgundy Filet =================== 4 cups Burgundy wine 1 1/2 cups canola oil 1 1/2 cups soy sauce 2 cups oyster sauce 1 tablespoon garlic, minced 1 1/2 teaspoons dried oregano 8 (6 ounce) filets filet mignon 1/2 cup butter, softened 1 teaspoon Burgundy wine 1 tablespoon minced shallots 1 tablespoon minced green onions 1 teaspoon ground white pepper In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200F. Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spinach Madeleine ================= 2 packages frozen chopped spinach 4 tablespoons butter 2 tablespoons flour 2 tablespoons chopped onion 1/2 cup evaporated milk 1/2 cup vegetable liquor (reserved liquid from spinach) 1/2 teaspoon black pepper 3/4 teaspoon celery salt 3/4 teaspoon garlic salt Salt to taste 6 oz. Velveeta cheese 2 tablespoons chopped jalapeno peppers 1 teaspoon Worcestershire sauce Red pepper to taste Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft, but not brown. Add milk and vegetable liquor slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings, Worcestershire sauce, jalapenos and cheese, which has been cut into small pieces. Stir until melted. Combine with cooked spinach. May be served immediately or put into a casserole and topped with buttered breadcrumbs. The flavor is improved if the latter is done and refrigerated overnight. May be made ahead of time and frozen. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cocktail Meatballs ================== 1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion 1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Peanut Butter Cup Cookies ========================= 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter 1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped Sift together the flour, salt and baking soda; set aside. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. Bake in a 375F preheated oven for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Walter A. Anderson and E.W. Ingram founded White Castle in 1921. James McLamore and David Edgerton founded Burger King in 1954. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=