* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 42 = = = = = = = = = = = = = = = = = = = = = = = = = = = HOLIDAY COOKING APRONS! ======================= Prepare all your holiday meals in style! They also make a great gift for anyone that cooks! http://www.coolaprons.com/occasion.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Brunch With Elegant Simplicity > Wine Appreciation: De Loach California Chardonnay 2007 > Food Funnies: The Top Ghoulish Breakfast Treats S E L E C T E D R E C I P E S : * Carrabba's Chicken Marsala http://www.e-cookbooks.net/recipes4/10241.htm * Carbonnades a la Flamande http://www.e-cookbooks.net/recipes4/10242.htm * Cola Basted Ham http://www.e-cookbooks.net/recipes4/10243.htm * Crock Pot Lasagna http://www.e-cookbooks.net/recipes4/10244.htm * Bacon and Tomato Pasta http://www.e-cookbooks.net/recipes4/10245.htm * Green Beans Provencale http://www.e-cookbooks.net/recipes4/10246.htm * Scalloped Potato Gratin http://www.e-cookbooks.net/recipes4/10247.htm * Pumpkin Seed Brittle http://www.e-cookbooks.net/recipes4/10248.htm > Healthy Eating: Low Carb: Cheesy Rosemary Turkey Bake http://www.e-cookbooks.net/recipes/1027lc.htm Diabetic: Chocolate Brownies http://www.e-cookbooks.net/recipes/1027diab.htm Low Fat: Pork Tenderloin with Applesauce http://www.e-cookbooks.net/recipes/1027lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies. You can use bars of semi- sweet or bitter chocolate. The chocolate should be at room temperature or even very slightly warmer. You can adjust the thickness and length of the curls by the pressure of your strokes. * Fudge won't "sugar" if you add a dash of Cream of Tartar to it. * For moist brownies, let them cool completely before cutting so no moisture is lost. * When baking a chocolate cake, don't use flour to "dust" the pan. Use cocoa instead. This way, the white flour "dust" won't cling to the sides of the cake. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) In Japan, when does the family eat "osechi-ryori"? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Beware the term 'local delicacy'. It's usually code for something revolting." - Lillian Marsano =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: November is: National Pepper Month National Georgia Pecan Month National Raisin Bread Month National Peanut Butter Lovers' Month October 26 - National Mincemeat Pie Day October 27 - National Potato Day October 28 - National Chocolate Day October 29 - National Pancake Day October 30 - National Candy Corn Day October 31 - National Caramel Apple Day November 1 - National French Fried Clam Day November 2 - National Deviled Egg Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Brunch With Elegant Simplicity by John Havel There are at least two stories about the original Eggs Benedict, though both date to 1890’s New York City. One story names Delmonico’s as the point of origin, in 1893. A Mrs. LeGrand Benedict was tired of the usual fare at the restaurant, and negotiated the new dish with the help of Chef Charles Ranhofer. The other story credits Mr. Lemuel Benedict, who requested toast, bacon, poached eggs, and a small pitcher of hollandaise to help treat a hangover one morning in 1894 at the Waldorf-Astoria. Regardless of it's origin, Eggs Benedict is the reigning queen of the brunch. Rich as any European kingdom, this simple, elegant repast can elevate a gathering of commoners to an almost royal status. With four basic ingredients it's not hard to get it right. The English muffins should be as fresh as possible. Don't use the frozen muffins you bought for Aunt Martha last summer. Tearing the halves apart with a fork or with hands, rather than slicing them, increases their surface area, and therefore also their flavor and absorbancy. Often, ordinary ham is substituted in Eggs Benedict, but does not produce the same smokey flavor. Back bacon, as it's called in Canada, is taken from the lean, tender eye of the loin, which is located in the middle of the back. Although it costs more than ham, the taste is well worth it. I can't tell you how many people don't know what a poached egg is. I've seen eggs fried, steamed, baked, and soft boiled trying to pass for poached. They always end up being too rubbery and stand out as opposed to merging with the other ingredients. Finally, there is the Hollandaise sauce. Once you get the hang of making it right, you'll start finding more and more uses for it. The rich lemon-butter flavor enhances everything from vegetables to steaks to fish. Also, don't forget the final dusting of paprika, and make sure it's of good quality and freshness. Eggs Benedict ============= 8 tablespoons (1 stick) butter, divided 3 egg yolks 1 teaspoon lemon juice 4 slices Canadian bacon 2 English muffins, split 4 eggs water 1 tablespoon vinegar paprika Cut one tablespoon of butter from stick and set aside. Melt the remaining butter and place in a pourable container. Put the egg yolks and lemon juice in the upper section of a double boiler and stir with a wire whisk until well-blended. Stirring eggs continuously, bring the water in the bottom of the double boiler to a simmer. Do not let it boil. Continue the constant whisking until the eggs have thickened to the consistancy of very heavy cream. Immediately whisk in the reserved tablespoon of butter to cool the eggs before they scramble. Turn heat off to the double boiler. Begin to add the melted butter with one hand, whisking vigorously with the other. Pour extremely slowly so that each addition is blended into the egg mixture before more is added. Set sauce aside, but whisk once in awhile to keep it smooth and creamy. Pour water into a large skillet to a depth of about 2 inches. Add vinegar and bring to a boil. Meanwhile, saute Canadian bacon with a little butter until warm throughout. Set aside and keep warm. Toast English muffins and keep warm. Break eggs into individual cups. Carefully slide eggs from each cup into the boiling water. Immediately reduce the heat so the water barely moves. Cook for about 3 to 4 minutes, or until the yolks are still runny but the whites are firm. Place English muffin halves on serving plates. Top each with one slice of Canadian bacon. With a slotted spoon, place one poached egg on each. Spoon Hollandaise on top and dust with paprika. Serve warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== De Loach California Chardonnay 2007 Price: $9 This bright, refreshing wine offers aromas of Asian pear and melon. With a palate weight that lends richness and length to the wine, flavors of Gravenstein apple mingle with hints of baking spice. The wine finishes with clean acidity, delightfully balanced by the full body. Serve With: Cantonese Steamed Sea Bass ========================== 1 1/2 lb. whole sea bass (or striped bass) with head and tail, cleaned, scaled, and gills removed 1/4 cup plus 2 tablespoons white wine 3 cloves garlic, coarsely chopped (approx. 2 tablespoons) 4 tablespoons chopped scallions, including greens 2 tablespoons finely minced fresh ginger 2 teaspoons sugar 1/4 cup olive oil 3 tablespoons soy sauce Rinse the fish inside and out with 1/4 cup of wine. Select a round or oval platter that's large enough to hold the fish but will fit inside the top of a steaming utensil. This could be a traditional Chinese bamboo or metal steamer, or a Western-style clam steamer. Place the fish on the platter and set platter in the top of the steamer. Cover and steam over boiling water 10 to 15 minutes. Meanwhile, prepare the sauce base by combining the 2 tablespoons of wine, garlic, scallions, ginger, and sugar in a small bowl. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones. Remove the platter and pour off the liquid that has accumulated around the fish. Heat the oil in a wok or saucepan, and when it is hot, add the sauce base. Cook, stirring until the sauce boils. Pour soy sauce over the sea bass first, and then pour the boiled sauce over the fish. Serve immediately. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Ghoulish Breakfast Treats =============================================== 9. Hellhog's ALL-BRAIN 8. Raisin' the Dead Bran 7. Cracklin' Oat Brains 6. With bleeding hearts, full moons, blue axes, green entrails (and, of course, the Leper-Con spokesperson) -- it's got to be, UNLUCKY HARMS! 5. Living Dead McMuffin 4. Spoon-Sized Shredded Kiddy Feets 3. Yoplait "Brains on the Bottom" Yogurt 2. Ghoster-Struedels ... and the #1 Ghoulish Breakfast Treat ... 1. Solidified chicken embryos and charred strips of pig flesh served with the recently rendered visceral fluid of compressed citrus spheres. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carrabba's Chicken Marsala ========================== Marsala Sauce: 1/3 cup butter 1 slice prosciutto, diced 2 teaspoons minced shallots 2 teaspoons minced garlic 2 4 ounce cans mushrooms, drained 1/4 cup Lombardo dry marsala wine 1/4 teaspoon ground black pepper 1 cup chicken stock 2 teaspoons corn starch 1 teaspoon minced fresh parsley 2 tablespoons heavy cream Chicken Spice: 1 1/4 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried parsley 1/4 teaspoon marjoram 1/4 teaspoon garlic powder 4 chicken breasts; small butterfly cut double breasts or large single breasts olive oil Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove from heat, cover until needed. Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend. Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 to 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the criss cross grill marks. Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carbonnades a la Flamande ========================= 2 pounds beef, cut into 2-inch cubes 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons canola oil 2 tablespoons butter 4 cups sliced onions (4 medium) 1 clove garlic, crushed and chopped 1 tablespoon brown sugar 2 teaspoons dried parsley 1 bay leaf 1/4 teaspoon dried thyme 1 (12 oz.) bottle dark beer 1/4 cup - 1 cup beef stock 1 tablespoon apple cider vinegar In a large bowl, toss together the beef, flour, salt, and pepper. In a large saucepan over high heat, brown the beef in the canola oil and butter. Carefully watch the beef to make sure it doesn’t burn, but give it enough time to develop a nice, rich brown color - the caramelized sugars will greatly enhance the stew’s flavor. Add the onions and herbs to the beef and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan. Stir in the beer and add enough beef stock to cover the beef in the pan. Cover the stew, reduce the heat to low, and simmer for 1 1/2 hours, until the beef is tender. Remove from the heat and stir in the apple cider vinegar. Serve hot with boiled potatoes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cola Basted Ham =============== 1 (18-pound) cured ham 2 (12-ounce) cans cola Canned pineapple rings Brown sugar Maraschino cherries Cloves Preheat the oven to 325F. Place ham in a shallow roasting pan. Baste the ham with cola. With toothpicks, stick some pineapple rings on the ham, about 4 or 5 rings. Sprinkle some brown sugar on the rings. With toothpicks, place a cherry in each pineapple ring hole and then stick some cloves in the rings. Cover it with foil. Bake for 15 to 18 minutes per pound of ham, or until the ham reaches an internal temperature of 140F. Baste with cola about every 30 minutes during cooking. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crock Pot Lasagna ================= 1 lb. lean ground beef 1 onion, chopped 2 garlic cloves, smashed 1 (28 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 1/2 teaspoons salt 1 teaspoon dried oregano 12 ounces cottage cheese 1/2 cup grated parmesan cheese or asiago cheese 12 ounces lasagna noodles, uncooked 16 ounces shredded mozzarella cheese Brown ground beef, onion and garlic in frypan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bacon and Tomato Pasta ====================== 2 tablespoons kosher salt 16 ounces spaghetti pasta 1 pound thick-cut bacon or pancetta, chopped 3 tablespoons extra-virgin olive oil 1 cup red onion, diced 1 teaspoon red chili flakes 3 tablespoons garlic, minced 2 cups Roma tomatoes, diced 1/4 cup red wine 4 tablespoons basil, chiffonade 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for about 5 minutes, then deglaze with wine. Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Beans Provencale ====================== 1 lb. fresh green beans, trimmed and broken in 2-in lengths 1/4 cup water 2-4 teaspoons olive oil 1/2 cup sliced green onion 4 cloves garlic, minced 2 tablespoons shallots, minced 1 1/2 cups grape tomatoes, halved 1 teaspoon dried rosemary 2 teaspoons dried basil salt and pepper Place the green beans and water in a large skillet. Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender. Drain well and set aside. Over medium-high heat, heat oil in skillet; add rosemary until fragrant. Add onion, garlic and shallots; saute 1 minute. Add green beans; saute 3 minutes. Add tomatoes and basil; saute 2 minutes and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Scalloped Potato Gratin ======================= 1 1/2 cups heavy cream 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus more for broiling Preheat the oven to 375F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pumpkin Seed Brittle ==================== 1 cup sugar 1/2 cup water 1/8 teaspoon fine sea salt 3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz) Put a 24" by 12" sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238F (soft-ball stage) on thermometer, 12 to 14 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes. Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out (between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. Alternately, break brittle into pieces once cool. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: New Year Traditionally, just before New Year's eve the women of the family get together to make stacked boxes of special celebratory food to be eaten over the New Year period. These days you can order your sechi-ryori from hotels, large restaurants and department stores. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=