* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, 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: Stir-Fry, Batch by Batch > Wine Appreciation: Veramonte 2005 Sauvignon Blanc > Food Funnies: The Top Signs You're Being Stalked by a Baker S E L E C T E D R E C I P E S : * Panera Bread Broccoli Cheese Soup http://www.e-cookbooks.net/recipes/10211.htm * Balsamic-Glazed Sirloin Steak http://www.e-cookbooks.net/recipes/10212.htm * Crab Cakes with Chipotle Sauce http://www.e-cookbooks.net/recipes/10213.htm * Skewered Chicken with Lemon Butter http://www.e-cookbooks.net/recipes/10214.htm * Fried Portabella Mushrooms http://www.e-cookbooks.net/recipes/10215.htm * Roasted Onions and Potatoes http://www.e-cookbooks.net/recipes/10216.htm * Stir-Fried Collards http://www.e-cookbooks.net/recipes/delta2.htm * Baked Apples with Dried Cherries http://www.e-cookbooks.net/recipes/10218.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) Each saffron crocus flower has 3 stigmas. How many flowers does it take to make a pound of saffron? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "My favorite sandwich is peanut butter, baloney, cheddar cheese, lettuce, and mayonnaise on toasted bread with catsup on the side." - Hubert H. Humphrey =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 October 6 - National Noodle Day October 7 - National Frappe 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= STIR-FRY, BATCH BY BATCH By MARK BITTMAN There is no better standby for weeknight meals than a stir-fry, and the less complicated the better. Because few of us have the powerful stoves needed for restaurant-style stir-fries, as you add more ingredients, you must make one of two choices. If you cook all the ingredients at once, they will steam rather than brown; their liquids will be released but will not cook off quickly enough to prevent them from simmering in their own juices. The alternative, and it's not a bad one, is to cook in batches. Brown whatever vegetables you like one at a time, removing them as they cook; then cook your solid seasonings (garlic, ginger, scallions and so on) as you brown the meat or fish. Finally add the liquid seasonings. This procedure works well; it just takes time. When time is of the essence but you don't want to sacrifice flavor, a stir-fry like this one makes sense. The most challenging aspect is slicing the pork; it helps to freeze the meat for 30 or even 60 minutes first. The cooking itself takes less than 10 minutes. If you want to serve rice with this, cook it beforehand and keep it warm. This procedure can be followed using beef (preferably sirloin), Lamb (preferably from the shoulder or leg), boneless chicken, shrimp or scallops. The seasonings do not have to remain constant. Ginger of course can be substituted for the garlic, or added to it; and with a tablespoon or so of sugar and nam pla in place of the soy sauce, you can change the stir-fry's spirit from Chinese to Thai. Stir-Fried Pork in Garlic Sauce =============================== 2 tablespoons peanut or vegetable oil 2 tablespoons garlic, peeled and chopped 2 dried chilies 1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), sliced thinly and dried 1 bunch scallions, cut into 2-inch lengths, white and green parts separated 3 tablespoons soy sauce Cooked white rice for serving 1. Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color. 2. Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally. 3. Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Veramonte 2005 Sauvignon Blanc Price: $11 Vibrant, zesty and full of bright tropical flavors, this wine is from the Veramonte Estate located 22 miles from Chile's Pacific Coast. Cooling coastel influences produce delicious Sauvignon Blanc with light flora aromas, crisp fruit flavors and well balanced acidity. Salud! Serve With: Turkey Risotto ============== 3 tablespoons olive oil 1 onion, diced 1 1/2 cups Arborio rice salt and pepper, to taste 1 tablespoon minced fresh sage leaves 1/2 cup dried cranberries 5 to 6 cups turkey stock, hot 1 1/2 cups cooked dark turkey meat, shredded 3 oz. smoked goat feta or dry Jack cheese, grated Fresh sage leaves, for garnish Heat the olive oil in a large, deep saucepan set over medium heat, add the onion and saute until it is soft and fragrant, about 8 minutes. Add the rice and saute for 2 minutes, stirring continuously, until each grain begins to turn milky white. Season with salt and pepper, add the sage and cranberries, and stir. Begin to add the stock, 1/2 cup at a time, stirring after each addition until all of the liquid is absorbed. Continue adding stock and stirring until the rice is just tender but not at all mushy, about 18 to 20 minutes. Just before making the final addition of stock, stir in the turkey meat and the cheese, add the remaining stock, taste and adjust the seasoning. Ladle into warmed soup plates, garnish with fresh sage leaves, and serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: The Top Signs You're Being Stalked by a Baker =========================================================== 9. He keeps leaving flours in your mailbox. 8. That suspicious burning bag on your front porch? Chocolate chip cookie dough. 7. You keep getting anonymous phone calls of heavy breathing interrupted by, "Hold on, I have to go check the oven!" 6. Bundt cakes. Everywhere you turn, it's another #&*#$! bundt cake. 5. You're receiving love letters that look suspiciously like cut-outs from recipes in Good Housekeeping. 4. After your hot date, you come home to find a dismembered gingerbread man in a puddle of raspberry coulis. 3. You get late-night phone calls with nothing but the sound of a heavy-duty mixer. 2. There's a Krispy Kreme truck parked across the street, and you don't work in a police station. ... and the #1 Sign You're Being Stalked by a Baker ... 1. Neither the butcher nor the candlestick maker will look you straight in the eye. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Panera Bread Broccoli Cheese Soup ================================= 1 tablespoon butter, melted 1/2 medium onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half 2 cups chicken stock or bouillion 1/2 lb. fresh broccoli 1 cup carrots, julienned salt and pepper to taste 1/4 teaspoon nutmeg 8 ozs. grated sharp cheddar Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Balsamic-Glazed Sirloin Steak ============================= 3/4 pound 1/2-inch-thick boneless sirloin steak 2 teaspoons sesame seeds 2 teaspoons vegetable oil 2 garlic cloves, minced 1/8 teaspoon dried hot red pepper flakes 3 tablespoons medium-dry Sherry 1 tablespoon soy sauce 2 teaspoons balsamic vinegar 1 teaspoon honey 1 tablespoon cold unsalted butter Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak. In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm. Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crab Cakes with Chipotle Sauce ============================== Sauce: 3/4 cup mayonnaise 1 tablespoon fresh lime juice 1 tablespoon chopped roasted peppers packed in jar 2 teaspoons minced canned chipotle chilies Cakes: 1 cup Masa Harina (corn tortilla mix) 12 ounces crabmeat 1/2 cup finely chopped red bell pepper 6 tablespoons mayonnaise 6 tablespoons chopped fresh cilantro 3 tablespoons plus 1 teaspoon fresh lime juice 2 teaspoons grated lemon peel 2 tablespoons olive oil For Sauce: Mix all ingredients in bowl. Cover and refrigerate until ready to use. For Cakes: Preheat oven to 350°F. Spread Masa Harina on heavy baking sheet. Bake until lightly toasted, stirring occasionally, about 10 minutes. Cool. Mix crabmeat, bell pepper, mayonnaise, cilantro, lime juice and lemon peel in medium bowl. Mix in 1/2 cup toasted Masa Harina. Season to taste with salt. Shape crab mixture into twelve 2 1/2 inch diameter patties, using scant 1/3 cup mixture for each. Place remaining Masa Harina in shallow dish. Add crab cakes 1 at a time, turning to coat. Transfer to baking sheet. Heat oil in heavy large skillet over medium-high heat. Add crab cakes in batches and cook until browned and heated through, about 2 minutes per side. Transfer to plates. Serve with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Skewered Chicken with Lemon Butter ================================== 1/2 cup olive oil 1/2 cup dry white wine 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/8 teaspoon dried crushed red pepper 6 skinless boneless chicken breast halves, but into 1-inch pieces 3/4 cup dry white breadcrumbs 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces) 12 8-inch bamboo skewers, soaked in water 30 minutes 1/4 cup (1/2 stick) butter 2 tablespoons fresh lemon juice Mix first 6 ingredients in large bowl. Add chicken; toss to coat. Cover and refrigerate 1 hour. Preheat broiler. Combine breadcrumbs and Parmesan cheese in another large bowl. Remove chicken from marinade; discard marinade. Add chicken to breadcrumb mixture; toss to coat. Arrange chicken on skewers. Broil chicken until cooked through, turning frequently, about 8 minutes. Transfer to platter. Meanwhile, melt butter in heavy small saucepan over medium heat. Remove from heat and mix in lemon juice. Drizzle butter over chicken. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fried Portabella Mushrooms ========================== 4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor) 3 large eggs 2 (6-oz) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices About 4 cups vegetable oil Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate. Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray. Heat about 1 inch oil in a 3 - 4 quart heavy saucepan over moderate heat until it registers 350F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roasted Onions and Potatoes =========================== 2 pounds russet potatoes, scrubbed, cut into wedges 2 onions, cut into chunks 1/3 cup olive oil 1/4 cup (1/2 stick) butter, melted 1 envelope onion soup mix (1/2 2.4-ounce package) 1 teaspoon dried thyme, crumbled 1 teaspoon dried oregano, crumbled 1 teaspoon dried marjoram, crumbled Preheat oven to 450F. Combine all ingredients in large roasting pan. Toss well. Bake until potatoes are crisp and golden brown, stirring occasionally, about 1 hour 10 minutes. Season potatoes to taste with salt and pepper. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stir-Fried Collards =================== 3 bunches tender collard greens (about 2 1/2 to 3 pounds total) Dash salt 2 tablespoons peanut or canola oil 6 cloves garlic, chopped A few grinds of fresh peppercorns 2 to 3 tablespoons oyster sauce 1/2 teaspoon sugar Bring a pot of water to a boil, and have a bowl of cold water ready. Wash and trim greens, and cut into 2-by-3-inch pieces. Blanch collards in boiling water for 1 minute, then immediately place in cold water. Drain well and pat dry. Heat wok, then add salt; let salt brown lightly. Add oil. When oil is hot, add garlic and stir until lightly brown. Add greens and a dash of pepper, and stir constantly a couple of minutes. Then stir in 2 tablespoons oyster sauce and the sugar. Taste and adjust seasoning. Serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Apples with Dried Cherries ================================ 3/4 cup dried tart cherries 1/4 cup cherry-flavored brandy or applejack 4 Gala apples, peeled, cored, halved 1/2 cup packed golden brown sugar 1/2 cup pure maple syrup 1/2 cup (1 stick) unsalted butter Vanilla frozen yogurt Combine cherries and cherry brandy in bowl. Let stand until cherries plump, at least 20 minutes and up to 2 hours. Preheat oven to 350F. Using a melon baller, hollow center of each apple half. Arrange apples cut side up in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup and butter in heavy small saucepan. Bring to simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of frozen yogurt alongside. Drizzle sauce over and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: It takes about 80,000 flowers (240,000) stigmas to make a pound of saffron. It takes an experienced picker about 12 days to pick this many. By the time saffron gets to retail stores, it’s cost is over $4000 per pound. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=