* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 38 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Versatile Carrots, Respectfully Braised > Wine Appreciation: Ballentine 2000 BG Reserve Zinfandel > Food Funnies: The Top Supermarket Box Office Bombs S E L E C T E D R E C I P E S : * Sbarro Spinach and Cheese Rolls Florentina http://www.e-cookbooks.net/recipes4/10121.htm * Red Cabbage and Pork Casserole http://www.e-cookbooks.net/recipes/09223.htm * Sweet and Sour Brisket http://www.e-cookbooks.net/recipes/10273.htm * Chicken Riggies http://www.e-cookbooks.net/recipes/10272.htm * Sauerbraten with Potato Pancakes http://www.e-cookbooks.net/recipes1/10215.htm * Meatloaf with Roasted Vegetables http://www.e-cookbooks.net/recipes/11034.htm * Waldorf Salad http://www.e-cookbooks.net/recipes/10277.htm * Old-Fashioned Sugar Cookies http://www.e-cookbooks.net/recipes/10278.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 ===================== Pumpkin Tips: 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) Which dessert can be known as Omelette Surprise or Norwegian omelette, but was given it's (very) North American and much more famous name of today? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions." - James Beard (1903-1985) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 October 20 - National Brandied Fruit Day October 21 - National Pumpkin Cheesecake 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Versatile Carrots, Respectfully Braised by Mark Bittman When carrots are cooked, it’s often a sad affair. They are boiled to death and presented almost as an apology. Yet when they’re treated with the respect they deserve, even ordinary supermarket carrots can be among the most reliable and enjoyable of vegetables, especially from fall through spring. Start with a little fat and a little liquid, along with whatever seasonings you choose; the carrots simmer, covered, until they are nearly done. Then the cover is removed and the liquid that remains combines with the fat to form a shiny sauce as the carrots become tender. Orange juice is an especially nice liquid to begin with, because the reducing process concentrates both its sweetness and its acidity. (A little lemon juice at the end adds the perfect balance.) If your liquid of choice is something more savory - balsamic vinegar or soy sauce, for example - the carrots’ intrinsic sweetness provides a counterpoint. Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes. You can also mix in other vegetables: peas, snow peas or snap peas are all good choices. More options? Use sake for the liquid and finish the carrots with a mixture of about a tablespoon each of soy sauce and miso, stirring this into the carrots just as they’re done. Or stir in a mild chili paste - one made with ancho chilies would be ideal - at the end of cooking. Glazed Carrots With Orange and Ginger ===================================== 1 pound carrots, trimmed and peeled, cut into coins or sticks 2 tablespoons butter or extra virgin olive oil Salt and freshly ground black pepper 1 tablespoon minced or grated peeled fresh ginger 1/3 cup freshly squeezed orange juice 1 teaspoon freshly squeezed lemon juice Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional). 1. Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring to a boil, then cover and adjust heat so mixture simmers. 2. Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Ballentine 2000 BG Reserve Zinfandel Price: $19 This wine shows all the class and elegance of a fine Napa Cab, except it's indisputably Zin, with its brambly fruit flavors and spicy, peppery edge. The oak is rich and charred, the tannins sweet and ripe, the texture as smooth as velvet. Pretty much the best that Napa can do with Zinfandel. Serve With: Turkey Empanadas ================ 1 pound ground turkey 1 large onion, diced 1 8-ounce can tomato sauce 4 teaspoons Cajun seasoning mix 1/2 cup packed grated Monterey Jack cheese (about 2 ounces) 3 (7.5-ounce cans) refrigerated biscuit dough (10 per can) 1 egg, beaten to blend Oil for deep frying Saute turkey in heavy large nonstick skillet over medium heat until cooked through and brown, breaking up meat with fork, about 5 minutes. Using slotted spoon, transfer turkey to small bowl. Add onion to drippings in skillet and saute until light brown, about 7 minutes. Return turkey and any juices to skillet. Add tomato sauce and Cajun seasoning; simmer until mixture is almost dry, stirring occasionally, about 8 minutes. Season with salt and pepper. Cool completely. Mix in cheese. On lightly floured surface, roll out 1 biscuit dough piece to 4-inch-diameter round. Place 1 tablespoon filling on round. Brush half of dough edge with beaten egg. Fold dough over filling to create half circle and seal edges by pressing with tines of fork. Set empanada on baking sheet and cover with damp cloth. Repeat with remaining biscuits and filling. Pour oil to depth of 1/2 inch into heavy large skillet. Heat oil over medium-high heat to 350F. Fry empanadas in batches until golden brown, about 2 minutes per side. Transfer to paper towels. Serve warm or at room temperature. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: The Top Supermarket Box Office Bombs ================================================== 9. The Food Lion in Winter 8. Charlie and the Checkout Lane Candy Tantrum 7. The Paper or Plastic Chase 6. The ProduceMgrs 5. A Fistful of Delis 4. The Bagboys of Madison County 3. Lime Bandits 2. The Longest Lard ... and the #1 Supermarket Box Office Bomb ... 1. Fried Green Pork Chops =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sbarro Spinach and Cheese Rolls Florentina ========================================== 2 (10 oz. packages) frozen chopped spinach (thawed in refrigerator overnight) 1 lb. ricotta cheese 3/4 lb. shredded mozzarella cheese 2 oz. grated Romano cheese 1/2 teas. black pepper 1/4 lb. (1 stick) butter or margarine, lightly melted 12 lasagna noodles 16 oz. jar spaghetti sauce (thinned with a little water) Cook lasagna noodles according to package directions. Drain carefully so as not to break noodles. Rinse and lay out flat on a cookie sheet. Set aside. Squeeze the excess moisture out of spinach. Place in a bowl and add ricotta, mozzarella, Romano, pepper, and melted butter. Mix just long enough to combine ingredients; the ricotta should not be green. Evenly divide the spinach mixture among noodles. Spread mixture evenly over noodles leaving a one inch space on top and bottom. Starting from one end, roll each noodle up over filling. Place them seam side down in a lightly oiled casserole dish allowing only one layer of rolls. Pour warmed sauce over all, cover, and bake at 350F for 20 - 30 minutes or until heated throughout. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Red Cabbage and Pork Casserole ============================== 1 large red cabbage, cored and shredded 2 pounds country pork ribs About 8 whole cloves 2 tablespoons olive oil 1 large onion, chopped 1 large ripe tomato, diced 1 tart apple, cored and diced 1 cup diced celery 2 bay leaves 1 tablespoon red-wine or cider vinegar 1 teaspoon sugar Salt and pepper, to taste Boiled potatoes (for serving), optional Blanch the cabbage in boiling water. Set aside. Insert 2 whole cloves into each of the ribs. Place the olive oil in a heavy pot over medium heat; brown the ribs, about 6 minutes per side. Remove ribs to a plate. Reduce heat to low; add the onion and cook, stirring occasionally, about 12 minutes. Return ribs to pot. Add reserved cabbage, tomato, apple, celery, bay leaves, vinegar, sugar, salt and pepper. Cook, partially covered, over medium heat for 15 minutes. Uncover and cook over medium-low heat, stirring occasionally, until meat is tender, about 1 to 1 1/2 hours more, making sure the meat does not stick to the bottom of the pot and the cabbage covers the meat. Serve immediately with potatoes, if desired. =+=-=+=-=+=-=+= 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 =+=-=+=-=+=-=+=-= Sauerbraten =========== 5 pound top round 10 whole garlic cloves, peeled 1 quart red wine vinegar 2 cups julienned onions 1 small bundle of fresh thyme 4 bay leaves 1 tablespoon whole black peppercorns 1/4 cup sugar 4 cups beef stock 1 cup crushed gingersnap cookies 1 cup sour cream Stud the roast with the whole garlic cloves, and season with salt and pepper. Place the roast in a deep glass bowl. In a mixing bowl, whisk the vinegar, onions, herbs, and sugar together. Whisk the liquid until the sugar dissolves. Pour the marinade over the roast and cover with plastic wrap. Place the roast in the refrigerator and marinate for 72 hours. Remove the roast from the marinade. Strain the marinade. Place the roast in a braising pan. Add the beef stock to the strained liquid. Pour the liquid over the roast and place in the oven. The liquid should cover 1/2 of the roast. Braise the roast covered at 325F for 2-3 hours. Turn the meat several times and add additional stock if needed. Place pan with the braising liquid over a burner. Bring the liquid to a simmer. Whisk the crushed gingersnaps into the liquid. Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir in the sour cream. Slice the roast and coat meat with some of the sauce. Serve the remaining sauce separately with potato pancakes. Potato Pancakes =============== 4 medium potatoes 1 medium onion 1 egg, lightly beaten 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon white pepper 1/2 teaspoon baking soda Butter or bacon fat Wash the potatoes and peel them, then drop them into cold water. Let stand one or two hours. Drain. Grate the potatoes with a fine grater and press to squeeze out excess liquid. Peel and grate the onion into the potatoes and add the egg, seasonings and soda. Mix well. Heat butter or fat in a large skillet and add one spoonful of the mixture for each pancake. They should not be too thick. Cook gently until golden brown on the bottom, turn, and brown the other side. Allow to drain on paper towels, and keep warm until ready to serve. Add more fat to the skillet and continue cooking the pancakes in this fashion until all the mixture is used. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Meatloaf with Roasted Vegetables ================================ 4 slices white sandwich bread, crust trimmed, bread torn into bite-sized pieces 2 eggs 4 tablespoons Worcestershire sauce 1 cup chopped onion 1/3 cup plus 1 tablespoon ketchup 1 tablespoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground pepper 1 1/2 pounds lean ground beef 1 14 1/2-ounce can beef broth 1 large sweet potato, peeled, quartered lengthwise 2 russet potatoes, peeled, quartered lengthwise 4 carrots, peeled, halved lengthwise Preheat oven to 375F. Mash bread, eggs and 3 tablespoons Worcestershire sauce in large bowl until smooth paste forms. Mix in onion, 1/3 cup ketchup, garlic powder, salt and pepper. Add beef and mix thoroughly. Mound meat mixture in 13x9x2-inch baking pan, shaping into 8x4-inch loaf. Spread remaining 1 tablespoon ketchup over meat loaf. Pour broth and remaining 1 tablespoon Worcestershire sauce into pan around meat loaf. Arrange vegetables around meat loaf. Cover pan with foil. Bake 45 minutes. Uncover; bake until vegetables are tender and meat loaf is cooked through, about 35 minutes. Using spatula, transfer meat loaf to platter. Surround with vegetables; spoon some pan juices over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Waldorf Salad ============= 2/3 cup dried tart cherries 1 cup boiling water 1/2 cup mayonnaise 3 tablespoons sour cream 2 tablespoons fresh lemon juice 1 teaspoon sugar 4 Granny Smith apples, cored, cut into 1/2-inch cubes 1 1/3 cups very thinly sliced celery 1 1/3 cups red seedless grapes, halved Romaine lettuce leaves Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain. Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper. Arrange lettuce on platter. Spoon salad over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Old-Fashioned Sugar Cookies =========================== 2 cups all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup solid vegetable shortening 3/4 cup sugar 1 egg 1 teaspoon vanilla 1 teaspoon grated orange peel 3 tablespoons milk Additional sugar Preheat oven to 375F. Sift 2 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt into medium bowl. Using electric mixer, cream 1/2 cup shortening and 3/4 cup sugar in large bowl. Beat in 1 egg, 1 teaspoon vanilla and 1 teaspoon orange peel. Mix in dry ingredients alternately with milk, beginning and ending with dry ingredients. Lightly grease 2 large cookie sheets. Roll dough out on lightly floured surface to 1/8-inch thickness. Cut 3-inch-diameter rounds using cookie or biscuit cutter. Transfer dough rounds to prepared cookie sheets. Gather and reroll scraps. Cut additional cookies. Sprinkle cookies with sugar. Bake cookies until golden brown on edges, about 14 minutes. Transfer to rack and cool completely. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Baked Alaska The Baked Alaska was originally an ice cream core baked in a pastry case, but gradually became a sponge base, ice cream core and meringue case. The credit for this dessert is argued over by the Chinese, French, Americans and Norwegians. The name "Baked Alaska" was given by a chef in New York's Delmonico's restaurant. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=