* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 38 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Fried Rice Skips to the Dinner Table > Wine Appreciation: Camelot Sauvignon Blanc 2005 > Food Funnies: Signs That Dad Packed The School Lunch S E L E C T E D R E C I P E S : * Olive Garden's Chianti Braised Short Ribs http://www.e-cookbooks.net/recipes4/09261.htm * Tequila Turkey Fettuccini http://www.e-cookbooks.net/recipes4/09262.htm * Steak with Orange Bourbon Glaze http://www.e-cookbooks.net/recipes4/09263.htm * Chicken Parmesan http://www.e-cookbooks.net/recipes4/09264.htm * Pork and Ginger Pot Stickers http://www.e-cookbooks.net/recipes4/09265.htm * Caramelized Shallot Mashed Potatoes http://www.e-cookbooks.net/recipes4/09266.htm * Creamed Corn with Bacon http://www.e-cookbooks.net/recipes4/09267.htm * Streusel Kuchen http://www.e-cookbooks.net/recipes4/09268.htm > Healthy Eating: Low Carb: Chicken Salad Bake http://www.e-cookbooks.net/recipes/lc38.htm Diabetic: Oatmeal Chocolate Chip Cookies http://www.e-cookbooks.net/recipes/diab36.htm Low Fat: Turkey Tostadas http://www.e-cookbooks.net/recipes/lowfat32.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * When cooking with wine, leave the pan uncovered so the alcohol will burn off. The resulting liquid will have a rounder, firmer, fruitier flavor. * Fresh herbs loose their distinctive flavor when cooked a long time. Add some extra just before serving. * Place overripe tomatoes in cold water and add some salt. Overnight they will become firm and fresh. * Put a layer of marshmallows in the bottom of a pumpkin pie, then add the filling. You will have a nice topping as the marshmallows will come to the to top. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) At this time, no health issues have been linked to excessive consumption of rutabagas. True or False? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Why does Sea World have a seafood restaurant?? I’m halfway through my fish burger and I realize, Oh my God....I could be eating a slow learner." - Lyndon B. Johnson (1908-1973) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: October is: National Cookie Month National Pasta Month National Apple Month National Seafood Month National Pork Month National Pretzel Month National Dessert Month National Pickled Peppers Month National Country Ham Month September 28 - National Strawberry Cream Pie Day September 29 - National Mocha Day September 30 - National Mulled Cider Day October 1 - World Vegetarian Day October 2 - National French Fried Scallops Day October 3 - National Carmel Custard Day October 4 - National Taco Day October 5 - National Apple Betty 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Fried Rice Skips to the Dinner Table By MARK BITTMAN To the list of dishes better prepared at home than elsewhere, please add fried rice. This afterthought of Chinese restaurants is almost as easily varied as pasta, and has one distinct advantage: It can be made with leftover rice. In fact, it must be made with rice that has been previously prepared. The rice that comes with Chinese take-out is ideal. Just-made rice inevitably clumps, which is why so many novice cooks believe that well-made fried rice is somehow impossible to produce at home. But when cooked rice is chilled for a few hours, it dries out and can be stir-fried with a minimum of oil. The rest of the process replicates a standard stir-fry. Choose your other ingredients - vegetables, meat, fish, tofu - in whatever combination you like and cook them one or two at a time, each in a little bit of oil (a nonstick pan is essential) over high heat, until they are pretty much done. That task completed, add a bit more oil and the basic aromatics, like garlic and ginger, followed by the rice. When that is hot and glossy, you can add an egg or two if you like, return the cooked ingredients to the mix, and add soy sauce and other seasonings. The quality and freshness of the dish will be a revelation. The choice of vegetables and other major ingredients is unlimited, but if you follow the proportions in the recipe here you will never go far wrong. But here are some points to consider: I like peanut oil for stir-fries, but neutral oil like corn or grapeseed is also good. No matter how much garlic and ginger you use, they should be cooked in the oil for no more than 30 seconds before adding the rice, or their flavor will become too mild. You can scramble the eggs separately and cut them into the mix, which will produce the most recognizable bits of egg, or make a well in the rice and scramble them in that. You can also simply stir them into the rice mix, in which case they will act as a pleasing thickening and bonding agent. Some liquid in addition to soy sauce is needed here. The most authentic choice is xiao shing wine, which is sold at most Chinese stores, and keeps nearly forever. But sherry or white wine make decent substitutes. Water works too, since there are plenty of flavors in this dish already. Fried Rice With Peas and Chicken ================================ 3 tablespoons peanut oil or neutral oil, like corn or canola 1 medium onion, roughly chopped 1 bell pepper, stemmed, cored and roughly chopped 1 1/2 cups chopped boneless chicken 1 cup peas (defrost if frozen) 1 tablespoon minced garlic, or to taste 1 tablespoon minced ginger, or to taste 3 to 4 cups cooked rice, cooled 2 eggs, lightly beaten 1/4 cup xiao shing wine, or sherry or white wine, or water 2 tablespoons soy sauce 1 tablespoon sesame oil Salt and ground black pepper to taste 1/4 cup minced scallion or cilantro. 1. Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl. 2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl. 3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice. 4. Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Camelot Sauvignon Blanc 2005 Price: $9 Bright, greenish-gold in color. The first impression on the nose is very exotic, with up front melon and honeysuckle notes most obvious. Fresh cut grass and lavender fragrances play a supporting role. In the mouth, soft fig fruit rolls out of the glass giving an initial roundness to the texture. Across the palate, ripe pink grapefruit and lemon juice flavors emerge and dominate. A crisp finish follows the lingering aftertaste of lime peel and dried herbs. Serve With: Moroccan Chicken Pot Pie ======================== 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes 1 teaspoon paprika 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 lemon 3 tablespoons butter 1 large onion, cut into 1/2-inch cubes 1 cup imported green olives, pitted, coarsely chopped 1/3 cup golden raisins 2 tablespoons all purpose flour 1 cup chicken broth 1 refrigerated pie crust (half of 15-ounce package) Preheat oven to 425F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend. Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Saute until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish. Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 That Dad Packed The School Lunch ==================================================== 8. Mom always takes the cheese out of the cellophane wrapping when making the sandwich. 7. You asked for PB&J. He packed pastrami, beef jerky and jalapenos. 6. Three coupons for Happy Meals and a reminder to bring home any cool toy prizes. 5. The veggies and fruit? Potato chips and Orange Nehi, of course! 4. Four Power Bars and a note reading, "Peanut butter won't get you into the majors so you can support your folks in their old age, sport!" 3. The triple-decker liverwurst sandwich sprung the lunchbox open on the bus. 2. Your lunch includes a bag of pork rinds and a Bud Light. ... and the #1 Sign Dad Packed My School Lunch ... 1. Nothing in the bag but a $20 bill and a note: "Don't tell Mom and you can keep the change." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden's Chianti Braised Short Ribs ========================================= 3 lbs. boneless beef short ribs Salt to taste Pepper to taste 1/4 cup extra virgin olive oil 1 medium yellow onions, chopped 4 large garlic cloves, minced 2 cups Chianti wine 1 (32 oz.) can crushed tomatoes 3 cups beef broth 2 teaspoons fresh rosemary, chopped Pat short ribs dry and season with salt and pepper. Coat a large, nonstick pan with olive oil. Sear the short rib pieces over medium-high heat for about 2-3 minutes on each side or until brown. Transfer short ribs to a bowl. Add onions to pan and cook over medium heat for approximately 3 minutes. Once onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to the pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes). Return short ribs to pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes. Return short ribs to pan and heat thoroughly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Tequila Turkey Fettuccini ========================= 1 oz. olive oil 1/4 red onion, cut into strips 1/2 tablespoon minced jalapeno 1 tablespoon minced garlic 5 ounces turkey breast, cooked, sliced 1 oz. tequila 4 ounces heavy cream 1/2 oz. fresh lemon juice 1 tablespoon chopped cilantro leaves 9 ounces fettuccini pasta, cooked 2 tablespoons grated Parmesan 2 lime wedges, for garnish 2 sprigs cilantro, for garnish 2 tablespoons diced Roma tomato, for garnish 1 teaspoon freshly ground black pepper In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up too much. Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese. Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Steak with Orange Bourbon Glaze =============================== 1/4 teaspoon Cajun seasoning 1/4 teaspoon cayenne Salt and pepper 2 tablespoons canola oil 1 (14 ounce) NY strip steak Preheat grill to high and oven to 350F. In a medium bowl, combine Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil. Rub mixture on both sides of the steak. In a saute pan, sear steak for 7 minutes on both sides. Place steak in a plastic bag to marinate for 1 hour in refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 12 minutes (6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Using a serving spoon, add Orange Bourbon Glaze to steak. Orange Bourbon Glaze: 2 tablespoons diced shallots 1/4 cup butter, divided 1 cup bourbon 2 seedless oranges, peeled and segmented 1/2 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 4 cups beef stock In a medium saucepan over medium-high heat saute the shallots in 2 tablespoons of butter until caramelized. Whisk in the bourbon, oranges, brown sugar, salt and pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low and add beef stock. Simmer until mixture is a sauce-like consistency. Remove from heat. Whisk in the remaining 2 tablespoons of butter. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Parmesan ================ 2 quarts oil, for deep-frying 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon cracked black pepper 4 (6 oz.) pieces boneless, skinless chicken breast (pounded thin) 3 tablespoons freshly chopped parsley leaves 2 cups panko bread crumbs 1/4 cup all-purpose flour 2 eggs, slightly beaten 1 quart favorite store-bought marinara sauce 8 slices mozzarella cheese White Sauce: 1 teaspoon chopped fresh garlic 1 cup heavy cream 1/4 cup butter 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper White Sauce: Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper. Chicken: Heat oil to 350F. Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork and Ginger Pot Stickers ============================ 6 ounces ground pork 1/4 cup diced white onion 2 tablespoons minced ginger 1 tablespoon minced garlic 4 tablespoons diced green onion 1 teaspoon soy sauce 1/4 teaspoon sesame oil Pinch salt and pepper 12 round wonton/potsticker wrappers 1 egg, whipped 1 teaspoon oil In a medium bowl, add the pork, onions, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Mix together until thoroughly combined. In a medium stock pot, boil 2 quarts of water. Place 1 tablespoon of the mixture in the middle of a wrapper. Brush the edges of the wrapper with the egg and fold in half. Repeat with the remaining wrappers. Place wrappers in boiling water for 1 minute, remove, and cool individually on cooling rack. When ready for service, heat saute pan with 1 teaspoon oil, and saute on medium-high heat until the skin of the wrapper is browned. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Caramelized Shallot Mashed Potatoes =================================== 6 tablespoons (3/4 stick) butter, divided 2 cups sliced shallots 3/4 cup whole milk 2 pounds large Yukon Gold potatoes, peeled, quartered Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. Transfer shallots to small bowl. Add milk to skillet. Set aside. Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tablespoons butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper. =+=-=+=-=+=-=+= 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. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Streusel Kuchen =============== Streusel: 1 cup all purpose flour 2/3 cup (packed) golden brown sugar 1/3 cup chopped walnuts 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, melted Cake: 2 medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 1/2 cups plus 2 tablespoons cake flour 1/3 cup cornstarch 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks), room temperature 2 cups powdered sugar 1 tablespoon finely grated lemon peel 1 vanilla bean, split lengthwise 3 large eggs plus 1 large egg yolk For streusel: Mix first 4 ingredients in medium bowl. Add melted butter and stir with fork until moist clumps form. Set aside. For cake: Position rack in center of oven and preheat to 325F. Butter and flour 10-inch-diameter springform pan. Toss apple slices, cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking powder, and salt into another bowl. Combine butter, powdered sugar, and lemon peel in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat butter mixture until well blended. Add eggs 1 at a time, beating until well blended after each addition; beat in egg yolk. Add flour mixture and beat just until blended. Spread batter evenly in prepared pan (cake layer will be thin). Slightly overlap apple slices atop batter in concentric circles. Sprinkle streusel evenly over apples (streusel will cover apples). Bake cake until streusel topping is crisp and tester inserted into center of cake comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 15 minutes. Remove pan sides; cool to lukewarm. Serve lukewarm or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: False Rutabagas, along with cassava, sweet potatoes and lima beans, contain cyanoglucoside, which in high doses can cause hypothyroidism through the release of cyanide into the system. This may have been a problem during World War One, when rutabagas kept a large number of people in Europe from starvation. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=