* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 37 = = = = = = = = = = = = = = = = = = = = = = = = = = = Looking For A Halloween Costume? ================================ Dress up as a chef! Choose from our huge selection of chef hats, aprons, and chef coats for a professional look! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: "Enriching a Sauce With Wine" > Wine Appreciation: Concannon Limited Release Pinot Noir 2005 > Food Funnies: Rejected Ideas for Improving Your Diet at College S E L E C T E D R E C I P E S : * Olive Garden Venetian Apricot Chicken http://www.e-cookbooks.net/recipes4/10051.htm * Crock Pot Stiffado http://www.e-cookbooks.net/recipes4/10052.htm * Mexican Casserole http://www.e-cookbooks.net/recipes/10203.htm * Moraccan Lamb Stew http://www.e-cookbooks.net/recipes/10204.htm * Oyster Po' Boys http://www.e-cookbooks.net/recipes/10205.htm * Chicken Noodle Soup http://www.e-cookbooks.net/recipes/10206.htm * Baked Eggplant Marinara http://www.e-cookbooks.net/recipes/10207.htm * Pumpkin-Apple Streusel Cake http://www.e-cookbooks.net/recipes/10208.htm > Healthy Eating: Low Carb: Greek Chicken http://www.e-cookbooks.net/recipes/lc39.htm Diabetic: Pumpkin Cheesecake http://www.e-cookbooks.net/recipes/diab37.htm Low Fat: Black Forest Cake http://www.e-cookbooks.net/recipes/lowfat33.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discoloration. * When breading chicken, coat the pieces with mayonnaise instead of egg. The mayonnaise clings to the chicken and doesn't drip like the egg does. Plus, it adds nice flavor. * Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them. * Placing flour in a custard cup in the oven next to a roast will assure nice brown flour for gravy when the meat is done. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Why did Bangladesh ban the export of frogs? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I don't like to say that my kitchen is a religious place, but I would say that if I were a voodoo priestess, I would conduct my rituals there." - Pearl Bailey =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 October 7 - National Frappe Day October 8 - National Fluffernutter Day October 9 - National Dessert Day October 10 - National Angel Food Cake Day October 11 - National Sausage Pizza Day October 13 - National Yorkshire Pudding Day October 14 - National Chocolate Covered Insect 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Enriching a Sauce With Wine By MARK BITTMAN Wine is a common ingredient in finishing sauces, but it is not often used as a base. It lacks the body and texture of homemade stock, but nevertheless has attributes that stock lacks, like acidity and fruitiness, and when reduced it develops complexity. Wine's thinness is easily countered by the addition of judicious amounts of butter and, even better, a bit of cream. In fact, a wine reduction with cream added is the modern equivalent of a cream sauce with wine added: lighter, brighter-tasting and far lower in fat. Making one is simple: the most time-consuming part of the recipe - peeling the shrimp - can be avoided by using sea scallops instead. Boil a couple of cups of wine with shallots and butter as quickly as your stove will allow. A broad pan with sloping sides is best for this because it allows the wine to evaporate at about the right pace; too wide a pan may allow scorching, too narrow will increase the cooking time unnecessarily. When the wine is almost completely gone, cook the shrimp in this sauce; they will release a good deal of their own liquid, so don't stop reducing the wine too soon. The keys to finishing the dish are seasoning and body: it will take plenty of salt and a fair pinch of cayenne (or tarragon or chervil). Another pat of butter is needed both to temper the acidity and to enhance the structure of the sauce, and though it is hardly necessary, a splash of heavy cream takes this process a bit further. Garnishing with a fresh herb is the perfect touch: chervil is ideal here, but you're more likely to find parsley. The only problem with this dish is that, wine and shrimp prices being what they are, it can be expensive. The chardonnay need not be heavily oaked, but it should have good fruit and be something you are willing to drink. I tried this dish with riesling, pinot blanc and sauvignon blanc and found the results less satisfying than when made with even cheap chardonnay. Shrimp in Chardonnay Sauce ========================== 2 cups chardonnay or other full-bodied white wine 2 shallots, minced 3 tablespoons butter Salt to taste 1/4 teaspoon cayenne, or to taste 1 1/2 to 2 pounds shrimp (deveined if you like) 1/2 cup heavy cream, optional Chopped parsley or chervil for garnish, optional. 1. In a 10-inch skillet with sloping sides, or a wok or saucepan, combine wine, shallots, 2 tablespoons butter, a large pinch of salt and cayenne. Bring to a boil over high heat and reduce, stirring occasionally, until nearly dry, about 10 minutes. While it reduces, peel shrimp. 2. Add shrimp to skillet and cook, stirring occasionally, until cooked through, 3 to 5 minutes. Stir in remaining butter and, if you like, cream. Taste and add more salt or cayenne if necessary. Garnish and serve immediately. 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 ========================== Concannon Limited Release Pinot Noir 2005 Price: $14 The Limited Release Pinot Noir is rich in both color and fragrance. This medium-bodied wine displays vibrant aromas of black cherry, ripe raspberry and strawberry as well as bright red fruit flavors that are balanced with hints of tar, leather and vanilla. This cool climate Pinot Noir has an interminable finish. Serve With: Pork Tenderloin with Roasted Apples and Onions ============================================== 1 large pork tenderloin (about 14 ounces) 3 tablespoons olive oil, divided 2 tablespoons whole grain Dijon mustard 2 teaspoons fennel seeds 1 large onion, sliced 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick 1/2 cup dry white wine or apple cider Preheat oven to 450F. Season pork with salt and pepper. Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; saute over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes. Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Rejected Ideas for Improving Your Diet at College 8. Chips and salsa? Two servings of veggies right there! 7. Pledge to eat a well-balanced meal any time you ace a test. 6. One Miller Light with breakfast, one Miller Light with lunch, and a sensible dinner. 5. Orange soda has vitamin C, right? 4. Cereal and grains group? Deep dish crust! Meat group? Pepperoni! Vegetable group? Mushrooms! Dairy group? Cheese! Voila! Pizza -- the Staff of Life. 3. Many meaty morsels can be found in the lab right after a biology class dissects frogs. 2. Wheat, barley, corn and rice are grains. A six-pack a day should just about cover your five-to-six servings from the gains and cereal group requirement. ... and the #1 Rejected Idea for Improving Your Diet at College ... 1. Your version of the Atkins Diet involves cannibalism and Willard Atkins from Dorm C. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Olive Garden Venetian Apricot Chicken ===================================== Apricot Sauce: 1 cup chicken stock (broth) 1 cup apricot preserves Salt and pepper to taste Tomato Mixture: 1 lb. roma tomatoes, cut into 1" pieces 12 basil leaves, cut into 1/2" pieces 2 teaspoons garlic pepper Salt to taste Garlic Herb Seasoning: 3 teaspoon garlic pepper 1 teaspoon Italian seasoning 2 bunches asparagus (remove bottom inch of stems) 1 lb. broccoli florets 2 tablespoons extra-virgin olive oil 8 boneless, skinless chicken breasts Chopped parsley to garnish Combine Garlic Herb Seasoning ingredients in a small mixing bowl and set aside. Blend chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat. Combine tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside. Blanch asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking. Grill chicken until internal temperature reaches 165F. Coat a sauté pan with olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook. Place grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables. Top chicken breasts with apricot sauce and garnish with chopped parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crock Pot Stiffado ================== 1 tablespoon vegetable oil 2 lbs. stewing beef, cut into 1-inch cubes 3 large onions, peeled and diced 4 garlic cloves, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 3 tablespoons red wine vinegar 1 1/2 cups tomato sauce 1 teaspoon white sugar 1 bay leaf 1 cup crumbled feta cheese Heat oil in a skillet over medium-high heat and brown beef in batches and, if necessary, adding more oil if needed. Transfer beef to crock pot with a slotted spoon. Reduce heat to medium and add onions to skillet, cooking until soft; add garlic, cinnamon and allspice and cook for 1 minute. Add vinegar, tomato sauce, sugar and bay leaf and stir well to combine. Pour mixture over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until beef is tender. Add feta cheese, cover again, and cook on High for 10 minutes. Discard bay leaf and serve over hot buttered pasta or mashed potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mexican Casserole ================= 1 1/2 cups crushed tortilla chips 1 pound shredded cooked chicken meat 1 can (15 1/2 ounces) garbanzo beans, drained 1 can (15 1/2 ounces) kidney beans, drained 1 can (15 1/4 ounces) corn kernels, drained 1 can (8 ounces) tomato sauce 1 cup prepared salsa 1 cup chopped red onion 1 green bell pepper, cut into 1/4-inch dice 1/4 cup chopped fresh cilantro leaves 1 tablespoon minced garlic Salt and freshly ground black pepper, to taste 6 ounces grated Monterey Jack cheese 6 ounces grated sharp Cheddar cheese Garnishes: 2 cups diced (1/4-inch) ripe tomatoes 1 cup sour cream 1/2 cup chopped fresh cilantro leaves Preheat oven to 350F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture. Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese over the top. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Moraccan Lamb Stew ================== 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 pounds lamb stew meat 2 tablespoons olive oil 2 cups chopped onions 3 garlic cloves, minced 1 1/2 tablespoons minced peeled fresh ginger 1 1/3 cups water 2 large blood oranges 1/4 cup chopped fresh parsley 1 tablespoon honey Mix salt, pepper, cinnamon and allspice in medium bowl. Add lamb and toss to coat with spice mixture. Heat oil in heavy large pot over medium-high heat. Working in batches, add lamb to pot and saute until brown on all sides, about 4 minutes per batch. Return all lamb to pot. Add onion, garlic and ginger to pot and saute 5 minutes. Add 1 1/3 cups water and bring to boil. Reduce heat; cover and simmer until lamb is almost tender, stirring occasionally, about 1 hour 30 minutes. Meanwhile, grate peel from blood oranges and reserve. Cut all remaining peel and white pith from oranges and discard. Coarsely chop oranges. Add oranges and grated peel to lamb. Cover and simmer until lamb is very tender, about 20 minutes longer. Stir in parsley and honey. Season with salt and pepper. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oyster Po' Boys =============== For chipotle mayonnaise: 1/2 cup mayonnaise 1 1/4 teaspoons minced canned chipotle chiles in adobo 1/2 teaspoon fresh lemon juice For fried oysters: 6 cups vegetable oil 1 large egg 1/4 cup whole milk 2 1/2 teaspoons salt 1 1/2 cups cornmeal 1/4 teaspoon black pepper 2 cups shucked oysters, drained (about 36) For assembling sandwich: 1 (12- to 14-inch-long) loaf soft-crusted bread 3 cups shredded iceberg lettuce lemon wedges Whisk together mayonnaise, chipotle, and lemon juice and chill mixture, its surface covered with plastic wrap. Heat oil in a deep heavy pot (preferably a cast-iron Dutch oven) over high heat until it registers 375F on deep-fat thermometer, about 12 minutes. While oil is heating, whisk together egg, milk, and 1 teaspoon salt in a bowl. Shake cornmeal, remaining 1 1/2 teaspoons salt, and pepper in a plastic or paper bag until combined well. Working in batches, add oysters to egg mixture, then lift out, letting excess drip off, and transfer to cornmeal in bag, shaking to coat well. Carefully transfer to oil, knocking off excess coating, and fry, turning occasionally, until golden and just cooked through, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Coat and fry remaining oysters in same manner, returning oil to 375F for each batch. Halve loaf crosswise and horizontally, cutting all the way through, and spread one cut side of each piece with mayonnaise. Sandwich oysters and lettuce between bread, pressing gently. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Noodle Soup =================== 2 teaspoons butter 1 cup sliced celery 1 cup chopped carrots 1/2 cup chopped onions 1 small potato, diced 1 teaspoon thyme 1 teaspoon poultry seasoning 4 (14 oz.) cans chicken broth 2 teaspoons chicken bouillon 4 ounces egg noodles 2 cups cooked chicken parsley Melt butter in large pot. Saute the celery, carrot and onion for 2 minutes. Add potato, thyme, poultry seasoning, chicken broth and boullion. Bring to a boil. Add noodles and chicken and cook on low for 20 minutes. Sprinkle with parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Eggplant Marinara ======================= 8 1/2-inch-thick center-cut eggplant rounds (from 2 small eggplants) All purpose flour 2 eggs, beaten to blend 1 1/2 cups fresh breadcrumbs made from crustless French bread 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces) 4 tablespoons olive oil 1 cup ricotta cheese 1 1/4 cups purchased marinara sauce 3/4 cup freshly grated mozzarella cheese (about 3 ounces) Preheat oven to 350F. Lightly oil baking sheet. Sprinkle eggplant rounds with salt and pepper. Place flour and eggs in separate shallow bowls. Mix breadcrumbs and Parmesan cheese in another shallow bowl. Coat eggplant rounds with flour, then eggs, then breadcrumb mixture, patting to adhere. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add 4 eggplant rounds to skillet. Cook until golden brown, about 5 minutes per side; transfer to prepared sheet. Repeat with remaining oil and eggplant rounds. Spread 2 tablespoons ricotta cheese over each round. Top each with sauce and mozzarella cheese, dividing equally. Bake until rounds are heated through and cheese is melted, about 15 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pumpkin-Apple Streusel Cake =========================== Apples: 3 tablespoons unsalted butter 4 cups diced peeled cored Granny Smith apples (about 4 large) 3 tablespoons sugar 1 teaspoon ground cinnamon Cake: 1 1/2 cups all purpose flour 1 cup (firmly packed) golden brown sugar 1/2 cup unsalted butter, cut into pieces, room temperature 1/2 teaspoon salt 3/4 cup canned pure pumpkin 1/3 cup sour cream 2 tablespoons sugar 2 teaspoons pumpkin pie spice 1 teaspoon baking soda 2 large eggs Vanilla ice cream For apples: Melt butter in large nonstick skillet over medium-high heat. Add apples; saute until apples begin to brown, about 5 minutes. Add sugar and cinnamon and saute until golden brown, about 3 minutes longer. Cool. For cake: Preheat oven to 350F. Butter 9-inch-diameter springform pan. Combine flour, brown sugar, butter, and salt in large bowl. Using electric mixer, beat until mixture resembles coarse meal. Set aside 2/3 cup of mixture for topping. Beat pumpkin, sour cream, 2 tablespoons sugar, spice, and baking soda into remaining flour mixture, beating just until smooth. Beat in eggs. Transfer batter to pan. Scatter apples evenly over top. Sprinkle reserved topping over apples. Bake cake until topping is golden brown and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides to loosen cake. Release pan sides from cake. Transfer cake to platter. Serve warm or at room temperature with ice cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Bangladesh at one time supplied most of the frogs-legs consumed in the U.S. The Bangladesh government soon discovered that the fly population increased drastically. It was more expensive to control the flys with insecticides, so they banned the export of frogs. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor VJJE PUBLISHING CO. http://www.e-cookbooks.net "The Food and Cooking Network" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=