* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 41 = = = = = = = = = = = = = = = = = = = = = = = = = = = HOLIDAY COOKING APRONS! ======================= Prepare all your holiday meals in style and stay clean! http://www.coolaprons.com/occasion.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: "Goulash Or Goulish?" > Wine Appreciation: Fat Bastard Shiraz 2005 > Food Funnies: Signs That Your Kitchen is Haunted S E L E C T E D R E C I P E S : * Macaroni Grill Baked Creamy Seafood http://www.e-cookbooks.net/recipes/12151.htm * Baked Ham with Marmalade-Horseradish Glaze http://www.e-cookbooks.net/recipes/12152.htm * Chicken with Sesame Noodles http://www.e-cookbooks.net/recipes/12153.htm * Louisiana Deviled Crab Cakes http://www.e-cookbooks.net/recipes4/10194.htm * Spaghetti and Meatballs http://www.e-cookbooks.net/recipes4/10195.htm * Breakfast Casserole http://www.e-cookbooks.net/recipes/12156.htm * Grandma's Chopped Liver http://www.e-cookbooks.net/recipes/09155.htm * New England Hot Chocolate http://www.e-cookbooks.net/recipes/01208.htm > Healthy Eating: Low Carb: Turkey Broccoli Casserole http://www.e-cookbooks.net/recipes/lc41.htm Diabetic: Diabetic Chocolate Cake http://www.e-cookbooks.net/recipes/diab39.htm Low Fat: Mexican Macaroni and Cheese http://www.e-cookbooks.net/recipes/lowfat35.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * For easy peeling of hard boiled eggs, add a few drops of oil to some water. Crack the eggs and let stand in oil and water solution for a few minutes. * When reheating a slice of pizza in a microwave, run the bottom of the crust under the faucet. The water will cause a small amount of steam in the microwave which will keep the crust from becoming hard and brittle. * If your cake sticks to the pan and threatens to split, hold the pan over a low flame for about 5 to 8 seconds and the cake will come out nice and firm. * To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What is Ed Berners best known for creating? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I will not eat oysters. I want my food dead. Not sick, not wounded, dead." - Woody Allen =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 19 - National Seafood Bisque Day October 20 - National Brandied Fruit Day October 21 - National Pumpkin Cheesecake Day October 22 - National Nut Day October 23 - National Boston Cream Pie Day October 24 - National Bologna Day October 25 - National Greasy Foods Day October 26 - National Mincemeat Pie Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Goulash Or Goulish? By John Havel Goulash is a spicy dish, originally from Hungary, usually made of beef, onions, red peppers, and paprika powder. Its name comes from Hungarian gulyás, the word for a stockman or herdsman ("gulya" means a herd of animals, usually cows). It has traditionally been considered a simple home meal because it requires little attention after the initial preparation and because it uses more affordable cuts of meat. Today, however, it is also often served in restaurants. In the United States and Canada, various adaptations have made the dish more suitable for local preferences, with the result that American "goulash" often bears little or no resemblance to the Hungarian original. Hamburger frequently replaces stew beef in American goulashes, which reduces the cost as well as the cooking time. The meat and onions are then placed in the kettle, the other ingredients are added to them, and the dish might be ready to serve in as little time as 30 to 45 minutes. This form of the dish was made popular by its inclusion in cookbooks in the twentieth century. American goulash is commonly finished by the addition of noodles or pasta (elbow macaroni being particularly popular), which does not so much thicken the product as absorb the juice of the tomatoes. Depending on the amount of noodles or pasta used, American goulash may be a stew, a soup, or a casserole, rather than a true "goulash" such as one finds in Hungarian cuisine. Now that we know what goulash isn't, we can look for what makes an authentic recipe. Some say you should never use tomatoes - that the color and savor of goulash is derived from paprika, in generous amounts. However, like most classic dishes, there are different ideas as to what makes it "authentic". Just don't make it goulish. Beef Goulash ============ 4 slices bacon, chopped 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons olive oil 2 medium onions, chopped 3 garlic cloves, minced 2 roasted red bell peppers, peeled and sliced 3 tablespoons Hungarian sweet paprika 2 teaspoons caraway seeds, toasted and ground 2 tablespoons red wine vinegar 1 (15-ounce) can whole peeled tomatoes, hand crushed 6 cups low-sodium beef broth 4 russet potatoes, peeled and thickly sliced 1/2 cup sour cream Chopped flat-leaf parsley, for garnish Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot. Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally. Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Fat Bastard Shiraz 2005 Price: $11 Deep crimson in color with flavors of fresh-picked, ripe red berries. Smooth oak combines with a touch of spice for a spectacular Shiraz. Serve With: Blue Cheese Crusted Steaks with Red Wine Sauce ============================================== 4 tablespoons (1/2 stick) chilled butter 3 garlic cloves, chopped 1 large shallot, chopped 1 tablespoon chopped fresh thyme 3/4 cup low-salt beef broth 1/2 cup dry red wine 1/2 cup coarsely crumbled Maytag blue cheese (about 2 ounces) 1/4 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh parsley 4 (1-inch-thick) filet mignon steaks (each 6 to 8 ounces) Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add garlic, shallot, and thyme. Saute until shallot is tender, about 5 minutes. Add broth and wine. Boil until sauce is reduced to 1/2 cup, about 12 minutes. Set sauce aside. Blend cheese, panko, and parsley in small bowl to coat cheese evenly with panko. Preheat broiler. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to rimmed baking sheet; reserve skillet. Press cheese mixture onto top of steaks, dividing equally. Broil until cheese browns, about 2 minutes. Transfer steaks to plates. Pour sauce into reserved skillet. Bring to boil, scraping up browned bits. Boil 2 minutes. Whisk in remaining 1 tablespoon butter. Season with salt and pepper. Spoon sauce around steaks 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: Signs That Your Kitchen is Haunted ================================================ 9. Either the kitchen's haunted or your mother-in-law's cooking cabbage again. 8. That's where you always find your Mummy. 7. The Pillsbury Doughboy has pins stuck in his head and you've got a migraine. 6. Your pea soup keeps throwing up Linda Blair. 5. Eerily, the contents of your Thermos are either steaming hot or frosty cold. 4. One morning you find your Ginsu knives arranged into a pentagram on your ceiling. 3. Stands to reason; after all, everything in your pantry has long since passed its expiration date. 2. You open a heavy door... you see an eerie light... you feel a rush of cold air.... ... and the #1 Sign That Your Kitchen is Haunted ... 1. When you lift the Parkay lid, it moans "Rettub... Rettub...." =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Macaroni Grill Baked Creamy Seafood =================================== 4 tablespoons butter 1 cup baby scallops, rinsed and drained (about 8 oz.) 3 tablespoons flour 2 cups half and half 1 1/2 cup asiago cheese 2 cups medium, peeled, shelled and deveined cooked shrimp 6 oz. can chopped clams, well drained 1 to 2 tablespoons grated Parmesan cheese Oil for deep frying 1/2 of a 12 ounce package won ton skins In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9 inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350F degree oven for about 15 minutes, until the top is golden brown. Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked seafood appetizer. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Baked Ham with Marmalade-Horseradish Glaze ========================================== 1 (18-pound) fully cooked bone-in smoked ham, room temperature 48 (about) whole cloves 4 cups water 1 cup orange marmalade 1/4 cup prepared cream style horseradish 1/4 cup (packed) golden brown sugar 2 cups fresh orange juice Position rack in bottom third of oven and preheat to 325F. Place ham on rack set in large roasting pan. Using sharp knife, score ham in diamond pattern. Press 1 clove into center of each diamond. Pour 4 cups water into roasting pan. Roast ham 1 hour 30 minutes. Meanwhile, blend marmalade, horseradish, and sugar in medium bowl. Remove ham from oven. Transfer ham to baking sheet. Discard pan juices. Return ham to roasting pan. Add orange juice to roasting pan. Brush top of ham with 1/3 of marmalade glaze. Bake ham 10 minutes. Baste with orange juice in pan, then brush with half of remaining glaze. Bake ham 10 minutes. Baste with orange juice in pan and brush with remaining glaze. Roast ham until heated through, basting every 5 minutes, about 20 minutes longer. Let ham rest 15 minutes. Transfer to platter. Serve ham hot, warm, or at room temperature. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken with Sesame Noodles =========================== Sesame Noodles: 1 lb. spaghettini (get the thinnest spaghetti you can find) 1/2 cup soy sauce 1/2 cup sesame oil 1/3 cup sugar 3 scallions, thinly sliced 1/4 cup sesame seeds (or more) Chicken: 1/4 cup soy sauce 1/4 cup teriyaki sauce 2 cloves garlic, minced 1/4 cup brown sugar 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried) 4 boneless skinless chicken breasts sesame oil, for sauteeing Cook the spaghetti according to package directions. Drain. In a jar, add the soy sauce, sesame oil and the sugar. Shake until well blended and the sugar has dissolved. Pour this over the pasta. Toss with scallions and sprinkle with the sesame seeds. Set aside while you marinate and then cook the chicken. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Make sure the sugar has pretty much dissolved. Add the chicken, making sure it's all coated with the sauce. Cover and stick in the fridge for 2-3 hours. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl. Heat the sesame oil in a large non-stick pan. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed. Remove the chicken from the pan and let cool slightly. Slice the chicken diagonally into thin strips. Serve the chicken over the sesame noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Louisiana Deviled Crab Cakes ============================ 1/4 cup finely chopped onion 1/4 cup finely chopped green bell pepper 3 tablespoons finely chopped celery 3 tablespoons unsalted butter 1 large egg 1 tablespoon sour cream 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 3/4 teaspoon cayenne 3/4 teaspoon salt 2 tablespoons thinly sliced scallion greens 16 saltines, finely ground 1/2 lb. jumbo lump crabmeat, picked over 1 tablespoon vegetable oil Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes. Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs. Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total. Serve with tartar sauce and lemon wedges. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spaghetti and Meatballs ======================= Tomato Sauce: 6 tablespoons olive oil 4 spicy Italian sausages, removed from casings 1 large onion, finely chopped 4 large garlic cloves, minced 42 oz. (1 1/2 28-oz. cans) crushed tomatoes with added puree 1/4 cup chopped fresh Italian parsley 2 small bay leaves 2 teaspoons dried basil 2 teaspoons dried oregano Heat oil in heavy large pot over medium-high heat. Add sausage, onion, and garlic. Saute, breaking up sausage chunks, until onion begins to color, about 10 minutes. Add crushed tomatoes and herbs and bring sauce to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, stirring often, about 30 minutes. Season with salt and pepper. Meatballs: 3 (3/4-inch-thick) slices Italian bread with crusts Milk 1 pound ground sirloin 2 tablespoons (packed) grated Parmesan cheese 1 large egg 1 tablespoon minced fresh Italian parsley 1 large garlic clove, minced 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons olive oil Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each, shape mixture into 24 meatballs. Heat oil in heavy large skillet over medium heat. Add meatballs; saute until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato Sauce. Simmer to blend flavors, about 10 minutes. Place one pound of freshly cooked spaghetti in large bowl. Add 1 1/2 cups sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Breakfast Casserole =================== 2 cups pancake mix 16 oz. Brown And Serve Sausage Links 16 oz. sliced peaches, canned 1/4 cup sugar 1 tablespoon cornstarch 3/4 cup maple syrup 1 tablespoon margarine Prepare pancake mix according to directions except use only 1 cup liquid in place of amount called for on package. Turn into greased baking dish (13x9). Drain peaches, reserving 1/2 cup syrup. Set aside. Halve sausages crosswise, half peach slices crosswise. Arrange sausages and peaches atop batter. Bake at 350F for 30 minutes. Cover with foil. Refrigerate overnight. Next morning: Reheat at 350F for 20 minutes. Peach syrup: Combine 1/4 cup sugar and cornstarch in saucepan. Stir in 1/2 reserved peach syrup. Cook and stir until thick and bubbly. Stir in maple syrup and margarine. Serve syrup warm over hot breakfast squares. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Grandma's Chopped Liver ======================= 1 pound chicken livers (fresh, not previously frozen) 2 cups finely chopped onions 3 hard-boiled eggs 6 tablespoons schmaltz (chicken fat) Salt and black pepper to taste Preheat broiler to 500F. Broil livers on broiler rack 4 inches from the heat source for 3 minutes on each side. Remove from the oven and finely chop livers. Melt 6 tablespoons schmaltz in skillet and saute onions over medium/low heat until soft and just beginning to brown. Add chopped liver pieces and saute 1 minute more. Remove from heat. Pour contents of skillet into a mixing bowl. In a separate bowl, chop the eggs and add them to the liver mixture. Mix in the salt and pepper. Mix everything together until well blended. Chill at least 3 hours in the refrigerator before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= New England Hot Chocolate ========================= 1/4 cup sugar 1 tablespoon baking cocoa 1/8 teaspoon salt 1/4 cup hot water 1 tablespoon butter or margarine 4 cups milk 1 teaspoon maple flavoring 1 teaspoon vanilla extract 12 large marshmallows In a large saucepan, combine sugar, cocoa, and salt. Stir in hot water and butter; bring to a boil. Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows melt. Pour into four mugs and top each with a marshmallow. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: The First Ice Cream Sundae Although the subject is quite contorversial and several cities and people claim to be the original creator of the sundae, Ed Berners story remains one of the strongest cited. According to Ed Berners and other historians, the sundae's history goes back to 1881 in Two River, Wisconsin. Ed Berners charged 5 cents and only served his creation on Sunday's (hence the name). The spelling was changed to appease Christians, who felt advertising ice cream on the Lord's Day was inappropriate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=