* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 40 = = = = = = = = = = = = = = = = = = = = = = = = = = = HOLIDAY COOKING APRONS! ======================= Prepare your holiday meals in style! Our new designs offer Halloween, Thanksgiving, and Christmas themes. http://www.coolaprons.com/occasion.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: It's All In The Roux > Wine Appreciation: Joel Gott Zinfandel 2006 > Food Funnies: Top Ten Martha Stewart Cooking Tips S E L E C T E D R E C I P E S : * Applebee's Oriental Chicken Salad http://www.e-cookbooks.net/recipes4/10101.htm * Beer Brats http://www.e-cookbooks.net/recipes4/10102.htm * Sweet and Sour Brisket http://www.e-cookbooks.net/recipes/10273.htm * Chicken Riggies http://www.e-cookbooks.net/recipes/10272.htm * Black Bean Soup http://www.e-cookbooks.net/recipes4/10105.htm * Spanish Rice http://www.e-cookbooks.net/recipes4/10106.htm * Grand Marnier French Toast http://www.e-cookbooks.net/recipes4/10107.htm * Sour Cream Apple Pie http://www.e-cookbooks.net/recipes4/10108.htm > Healthy Eating: Low Carb: Bacon Cheeseburger Quiche http://www.e-cookbooks.net/recipes/1013lc.htm Diabetic: Stuffed Artichoke Casserole http://www.e-cookbooks.net/recipes/1013diab.htm Low Fat: Pasta Shrimp Pot http://www.e-cookbooks.net/recipes/1013lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Cooking A Pumpkin ================= Scoop out seeds and strands if using a new pumpkin. Stand pumpkin upright and cut down the middle. Halves should be able to fit on a baking sheet. Place one half pumpkin, or two if they fit, cut side down on the baking sheet. You may sprinkle a little water on the sheet first. Bake at 350F for 30-60 minutes, depending on the size. When done, the skin darkens and the pumpkin begins to collapse. Check for softness with a fork or knife. It will go in easily if done. Remove from oven, cool about 20 minutes. Scoop pumpkin flesh away from skin. Discard skin then puree in food processor. Toasted Pumpkin Seeds ===================== 1 1/2 cups pumpkin seeds 2 teaspoons melted butter or oil salt to taste Options To Taste: garlic powder cayenne pepper seasoning salt Cajun seasoning blend Preheat oven to 300F. While it's fine to leave some strings and pulp on your seeds (it adds flavor), clean off any major chunks. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice. Purist will want only salt as a seasoning, but, if you're feeling adventurous, experiment and have fun with seasoning blends. Spread pumpkin seeds in a single layer on baking sheet and bake for about 45 minutes, until golden brown, stirring occasionally. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Yarrow is the subject of many superstitions and beliefs. It is said that hanging a bunch of dried yarrow over the bridal bed will ensure what? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "In general, mankind, since the improvement of cookery, eats twice as much as nature requires." - Benjamin Franklin (1706-1790) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 13 - National Yorkshire Pudding Day October 14 - National Chocolate Covered Insect Day October 15 - National Roast Pheasant Day October 16 - World Food Day October 17 - National Pasta Day October 18 - National Chocolate Cupcake Day October 19 - National Seafood Bisque Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= It's All In The Roux by John Havel The inspiration for this recipe came this past summer when I wanted to make an authentic gumbo. Among other things, I needed some fresh okra and some good andouille sausage - both not very easy to find in Upstate New York. In the grocery store I spotted what looked like okra only to find out it was baby zucchini. The only andouille they had was made from chicken, but right near it was some fresh Italian sausage ... I started thinking. Many of you (especially in the South) will say "This isn't gumbo". However, gumbo is the result of the melting of cultures in Louisianan history during the 18th century; the dish itself is based on the French soup bouillebasse. I feel that taking liberty to substitute certain ingredients still puts it in the gumbo realm. But you can't make gumbo without a roux. Roux is most often made with butter as the fat base, but when making a dark roux it's best to use vegetable oil as it does not burn at high temperatures like butter will. In this case we make a "peanut butter" roux which adds a distinct nutty flavor to the dish along with being a thickening agent. Also, using part olive oil makes it healthier. Even among the traditional gumbo chefs there are differences. Creole gumbos generally use a lighter (but still medium-brown) roux and may include tomatoes, while Cajun gumbos are made with a darker roux and never contain tomatoes. After the roux is cooked, some recipes say to set it aside and saute the vegetables in another pan, while others just have you use he same pan. I prefer to saute in the same pan as the roux, both for the extra flavor and to have one less pot to wash. The blend of onion, celery and carrots called mirepoix is the essential aromatic base for soups and stews of all sorts. In New Orleans, the "holy trinity" as it's called consists of onion, celery, and green bell pepper. Many Cajun and Creole dishes begin with this. The addition of scallops (instead of shrimp) tests the idea that there are no hard and fast rules for making gumbo beyond the basic roux and your imagination. There are probably as many distinctive recipes for gumbo as there are cooks in Louisiana. Here's one more. Nor'easter Gumbo ================ 1/3 cup vegetable oil 1/3 cup olive oil 2/3 cup flour 1 1/2 cups chopped onion 1 cup chopped celery 1 cup chopped green pepper 3 cloves garlic, chopped 1 pound hot Italian sausage links, cut crosswise in 1" pieces 1 pound boneless chicken thighs, cut in 1" chunks 1 tablespoon smoked paprika 1 (26 oz.) can crushed tomatoes 3 cups chicken stock 1 tablespoon salt 1/4 - 1/2 teaspoon cayenne pepper, to taste 2 teaspoons dried basil 1 pound zucchini, cut in 3/4" chunks 1 pound bay scallops 1/2 cup chopped Italian parsley cooked white rice Before you start the roux, chop the onions, celery, green peppers, and garlic. Set aside. Cut sausage in chunks and set aside. Rub the chicken with the smoked paprika and season with salt and pepper to taste. Cut chicken in chunks and set aside. In a large (preferably cast iron) Dutch oven, combine both oils and flour. Whisk until thoroughly mixed. Over low heat, cook roux until the color of peanut butter; about 12-15 minutes. Whisk every 20 seconds so it does not burn. Turn heat to medium and add the onions, celery, and green peppers to the roux. Stir well and often and cook for about 6 minutes. Stir in sausage and garlic and cook until the sausage is browned; about 4 minutes. Stir in chicken chunks. Turn heat to medium-high and add tomatoes, chicken stock, salt, cayenne pepper, and basil. Bring to a light boil, reduce heat, and simmer for 45 minutes. Add zucchini and simmer for 30 minutes. Return gumbo to a light boil and add scallops. Cook for 5 minutes and turn off heat. Stir in Italian parsley and serve over white rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY ======================= Discover our special collection of over 100 e-cookbooks! Become a library member and get them all for only $19.97! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Joel Gott Zinfandel 2006 Price: $13 Dark ruby red color with supple, mouth filling tannins that offer lively acid structure and an elegant balance. Classic currant, plum and sweet oak aromas lead to ripe berries, cherry, and spicy flavors with a long, sweet and juicy finish. Serve With: Roasted Tuna with Tomatoes ========================== 1 (2 1/4 lb.) tuna fillet 1/3 cup extra-virgin olive oil 1 large red onion, thinly sliced 3 large garlic cloves, chopped 1 1/2 pounds plum tomatoes, halved, seeded, chopped 1/2 teaspoon ground cloves 1/2 teaspoon ground coriander 1 teaspoon dried oregano 1/3 cup white wine vinegar Preheat oven to 250F. Sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and saute 6 minutes; add garlic and cook two minutes more. Push onions and garlic to side of pot. Add tuna and saute until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, cloves, and coriander around tuna. Sprinkle with salt and pepper. Pour vinegar over fish. Bake tuna uncovered until thermometer inserted into center registers 145F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Top Ten Martha Stewart Cooking Tips ================================================= 10. Leaving half-sucked lollipops out for sweet ants is a quick and easy way to add nutritional value to this already popular treat. 9. Breakfast is the most important meal of the day. If you're really running late, bring the waffle iron into the shower with you. 8. A simple turkey baster can also be used to remove those pesky beans lodged in your ear canal. 7. In a pinch, frozen water can substitute for ice. 6. Adding a dash of Drano to your liver and onions won't kill the taste, but should numb your taste buds enough for you to swallow. 5. Remember: Steak + Crest does *not* equal "steak tartare." 4. Forget to pack the grill? No problem -- just spritz some olive oil on your engine block and you'll be cooking in no time! 3. Ground hamster adds a distinct tasty garnish to otherwise dull mealtimes... no, it doesn't taste like chicken. 2. Your screen door can also double as a handy cheese-grater! ... and the #1 Martha Stewart Cooking Tip ... 1. For a real St. Patrick's day treat, leave the corned beef out on the counter for a week beforehand. You not only get the taste of corned beef, but it will be a festive shade of holiday green that will accent your dinner table just right. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Applebee's Oriental Chicken Salad ================================= Salad: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half oil for frying 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles Dressing: 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Combine dressing ingredients in a small bowl and mix well. Cover and refrigerate. Cut the chicken breast into 5 strips. In one bowl, beat egg with milk. In a separate bowl, combine flour, corn flake crumbs, salt and pepper. Heat oil in a deep fryer or large pan to 350F. Place each piece of chicken in the milk mixture and then roll in the flour mixture. Fry chicken until browned (about 5 minutes), drain and set aside. Make the salad by combining the romaine, red cabbage, Napa cabbage, and carrots. Arrange sliced green onions, almonds, and chow mein noodles over the salad. Slice the chicken into 1" chunks and place in the center of the salad. Serve with the salad dressing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beer Brats ========== 1 dozen brats Beer, to cover 1 medium large sweet onion, sliced 1/2 stick butter Place brats in a Dutch oven with onions and butter and cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, and mustard. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet and Sour Brisket ====================== 1 12-ounce bottle beer 1 cup packed canned whole-berry cranberry sauce 1/2 cup catsup 2 tablespoons olive oil 1 4- to 5-pound flat-cut beef brisket 1 large onion, sliced Preheat oven to 350F. Combine beer, cranberry sauce and catsup in medium bowl and set aside. Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and saute until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving. Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken Riggies =============== 4 tablespoons olive oil 1/4 cup butter 5 cloves garlic, minced 10 tablespoons minced shallot 2 pounds skinless, boneless chicken breast meat - cubed salt and pepper to taste 1 (4 ounce) jar sweet red peppers, drained and julienned 1/2 cup fresh tomato sauce 1/4 cup dry sherry 1 pint heavy cream 1 (8 ounce) package uncooked rigatoni pasta In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and saute until soft, then add chicken, season with salt and pepper to taste and saute for 8 to 10 minutes, or until halfway cooked. Add peppers and stir in tomato sauce, reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 minutes more. Toss all with hot, cooked pasta and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Black Bean Soup =============== 12 oz. dried black beans 8 cups chicken or vegetable stock 2 teaspoons olive oil 1 onion, chopped 1 cup carrots, chopped 1 cup celery, chopped 2 cloves garlic, minced 2 teaspoons dried oregano 1 teaspoon dried thyme 1 bay leaf 1/2 teaspoon cayenne pepper 3 tablespoons fresh lime juice Fresh cilantro (optional) Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight. Drain beans and return to stockpot. Add stock and heat to boiling. Meanwhle, heat olive oil over medium-high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours. Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spanish Rice ============ 2 tablespoons butter 2 tablespoons yellow onions, chopped 1 cup rice, white, long grain 1/2 cup tomato juice 1 cup water 2 chicken bouillon cubes 3 dashes bottled hot pepper sauce 2 teaspoons chili powder 1 pinch black pepper 1 Roma tomato, chopped 2 tablespoons red bell peppers, chopped 2 tablespoons green bell peppers, chopped In a sauce pan that has a tight fitting cover, melt the butter and saute the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and cook for 25 minutes. Do not stir, do not lift the lid. Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly without stirring. Allow the rice to steam in the pan for 20 more minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grand Marnier French Toast ========================== 4 large eggs 3/4 cup half and half 1/4 cup Grand Marnier or other orange-flavored liqueur 2 tablespoons sugar 1 tablespoon grated orange peel 1/2 teaspoon vanilla extract 8 3/4-inch-thick French bread slices 4 tablespoons(1/2 stick) butter Powdered sugar Warm maple syrup Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. Place baking sheet in oven and preheat to 350F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saute until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup and Canadian bacon on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sour Cream Apple Pie ==================== For crust: 1 3/4 cups all purpose flour 1/4 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled butter 1/4 cup ice water or cold apple cider For filling: 8 Mcintosh apples, peeled, cored, and sliced 1 2/3 cups sour cream 1 cup sugar 1/3 cup all purpose flour 1 egg 2 teaspoons vanilla 1/2 teaspoon salt For topping: 1 cup chopped walnuts 1/2 cup all purpose flour 1/3 cup firmly packed brown sugar 1/3 cup granulated sugar 1 tablespoon cinnamon pinch of salt 1/2 cup (1 stick) butter, room temperature To make crust: Combine flour, sugar, cinnamon, and salt in medium bowl. Cut in butter using pastry blender or 2 knives until mixture resembles coarse meal. Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep ten inch pie plate. Ease pastry into pan and flute the edge. Set aside. To make filling: Preheat oven to 450F. Combine apples, sour cream, sugar, flour, egg, vanilla, and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.) To make topping: Meanwhile, combine walnuts, flour, sugars, cinnamon, and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: A lasting love for at least seven years. The Saxons wore yarrow amulets to protect against blindness, robbers, and dogs. They also tied it to an infant's cradle to protect it from those who might try to steal its soul. In the Middle Ages there was a belief that a yarrow sachet under the pillow would cause you to dream of your true love, but if you dreamt of cabbages instead, disaster would befall you. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=