* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 40 = = = = = = = = = = = = = = = = = = = = = = = = = = = HOLIDAY COOKING APRONS! ======================= Prepare all your holiday meals in style! * Thanksgiving * Christmas * Hanukkah * Kwanzaa * They also make a great gift for anyone that cooks! http://www.e-cookbooks.net/aprons/holiday.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: "Butterflied If Not Free" > Wine Appreciation: Willamette Valley Vineyards Pinot Gris 2006 > Food Funnies: The Top Ghoulish Breakfast Treats S E L E C T E D R E C I P E S : * Don Pablo's White Chili http://www.e-cookbooks.net/recipes/10051.htm * Brown Sugar Meatloaf http://www.e-cookbooks.net/recipes1/10272.htm * Chicken with Sun-Dried Tomato Cream Sauce http://www.e-cookbooks.net/recipes1/10273.htm * Pork Braised with Autumn Vegetables http://www.e-cookbooks.net/recipes/10054.htm * Roast Duck with Port Garlic Sauce http://www.e-cookbooks.net/recipes/10055.htm * Noodles Romanoff http://www.e-cookbooks.net/recipes/10056.htm * Apple Chips http://www.e-cookbooks.net/recipes/10057.htm * Pumpkin Chocolate Chip Loaf Cake http://www.e-cookbooks.net/recipes/10058.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) An Oreo by any other name would taste just as sweet and leave your teeth just as nasty-looking. When were they introduced? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "If a man be sensible and one fine morning, while he is lying in bed, count at the tips of his fingers how many things in this life truly will give him enjoyment, invariably he will find food is the first one." - Lin Yutang (1895-1976) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 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 November 3 - Sandwich Day November 4 - National Candy Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Over 100 Full Length Cookbooks! =============================== Discover The Largest Online Cookbook Library In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Butterflied If Not Free By Mark Bittman From the perspectives of tenderness, flavor and economy, there really is no better cut of meat for serving a small crowd than boneless leg of lamb. And now that supermarkets regularly stock it, there is no need to visit a skilled butcher to get one; happily, we can add ease to its list of attributes. Whether you marinate a boned leg for 10 minutes or a full day, the resulting taste is invariably stunning, and you can use all kinds of seasonings, from a moist North Indian rub to a Provençal mix of herbs and olive oil. Lamb has the most intrinsic flavor of any red meat, and stands up to strong flavors brilliantly. And when you are ready to cook, you can grill it if you are so inclined, broil it with much the same effect, or roast it in a hot oven. The result will be a crisp, crunchy and highly seasoned exterior with a tender, sweet interior. Finally, because the boned leg is invariably irregular in thickness, the meat will be cooked to different stages of doneness. If, for example, you cook it so that the thickest part of the meat reaches 125 degrees (rare), the thinner parts will vary from medium rare to nearly well done at the edges. Since lamb also tastes great at all stages of doneness, this will make for a genuine crowd-pleaser. Leg of Lamb, North Indian Style =============================== 1 large onion, peeled 4 cloves garlic, peeled 1 inch-long piece of ginger, peeled and roughly chopped 1 teaspoon fennel seeds 1 teaspoon cardamom seeds (with pods, crush and remove seeds) 6 whole cloves 1 tablespoon cumin seeds 1 3-inch-long cinnamon stick 10 black peppercorns 2 dried small red chilies, or 2 teaspoons dried red chili flakes, or to taste, optional 1 butterflied leg of lamb, 3 to 4 pounds Salt 1. Combine onion, garlic and ginger in food processor and grind to paste. Press through fine strainer to extract liquid; discard liquid. Toast spices in small skillet over medium heat, shaking frequently until aromatic, about 3 minutes. Grind in spice mill or coffee grinder until very fine. 2. Trim lamb of fat; sprinkle with salt. Combine spices and onion mix, and rub over meat. Poke small holes in lamb and stick some of the mixture into each one. If time allows, fold meat in half, wrap tightly in plastic and refrigerate for a day. 3. Start charcoal or wood fire or heat gas grill or broiler; fire should be quite hot, and the rack at least 4 inches from heat. Grill or broil until nicely browned, even a little charred, on both sides, about 20 minutes, until internal temperature at the thickest part is about 125 degrees. Some will be rare, some nearly well done. Let rest for 5 minutes and slice thinly. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Willamette Valley Vineyards Pinot Gris 2006 Price: $16 Bright, fruity, crisp style. Pretty aromas of fresh young pear, honey, starfruit, honeydew, and flower. Bold and crisp mouth feel with generous flavors of pear, mineral, melon, and spice, interwoven with well-balanced acidity. The Pinot Blanc, picked very ripe, adds emollient mouthfeel, and contributes to the Alsatian style. While the Muscat adds flowery sweetness, the barrel fermented portions of the Auxerrois add a kiss of toast and richness. Serve With: Veal Scallops with Creamy Mushroom Sauce ======================================== 1/2 cup all purpose flour 1 1/4 pounds large veal scallops (each about 1/4 inch thick) 5 tablespoons butter 8 ounces crimini mushrooms, sliced 2 large shallots, finely chopped (about 1/2 cup) 3/4 cup dry white wine 1 cup whipping cream 2 tablespoons chopped fresh parsley Place flour in shallow dish. Sprinkle veal scallops with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over high heat. Coat veal in flour, shaking off excess. Working in batches, add veal to skillet and saute until beginning to brown, about 1 minute per side. Transfer to plate. Tent with foil to keep warm. Melt remaining 3 tablespoons butter in same skillet over medium-high heat. Add mushrooms and shallots and saute until mushrooms are brown and tender, about 7 minutes. Add wine; simmer until liquid is reduced to 1/4 cup. Add cream; simmer until reduced to sauce consistency, about 3 minutes. Season sauce with salt and pepper. Return veal to skillet; simmer until just heated through, about 1 minute. Transfer veal to plates, spooning sauce over. Sprinkle with parsley; 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: 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 =+=-=+=-=+=-=+=-= Don Pablo's White Chili ======================= 1 tablespoon olive oil 1 small onion peel/chop fine 2 medium garlic cloves peeled/chopped 1 medium red bell pepper chopped fine 2 cans white beans, 15 oz. each drained and rinsed 4 ounces green chilies canned/diced 1/2 teaspoon ground cumin 1 teaspoon chili powder 1 can (14 1/2 oz.) low sodium chicken broth 1/2 pound roasted chicken breast meat cut in 1/2 inch cubes 2 tablespoons lime juice, fresh 2 tablespoons cilantro minced, fresh 6 tablespoons salsa (optional) In a large pot heat the olive oil over medium heat. Add the onion, garlic, and red pepper. Saute for 5 minutes. Stir in the white beans, chilies, cumin, chili powder and broth. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the chicken and simmer for 5 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa can be used to garnish each serving if chili, if desired. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Brown Sugar Meatloaf ==================== 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs Preheat oven to 350F. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken with Sun-Dried Tomato Cream Sauce ========================================= 3 tablespoons unsalted butter 1 tablespoon olive oil 4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch strips All purpose flour 2 shallots, minced (about 1/4 cup) 2/3 cup whipping cream 1/2 cup dry white wine 1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil or 2 teaspoons dried Melt butter with olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Dust chicken with flour; shake off excess. Add chicken to skillet and sauté until light brown and just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate. Add minced shallots to skillet; sauté 1 minute. Add whipping cream, white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook until sauce thickens, stirring occasionally, about 4 minutes. Return chicken to pan; cook until just heated through, about 2 minutes. Season to taste with salt and pepper and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Braised with Autumn Vegetables =================================== 3 tablespoons butter 2 pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry 2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups) 3 cups cubed peeled seeded butternut squash 1 cup frozen petite whole onions 1 (14 1/2 oz.) can low-salt chicken broth 2 tablespoons chopped fresh thyme 3 tablespoons coarse-grained Dijon mustard Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm. Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roast Duck with Port Garlic Sauce ================================= For Sauce: 1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard reserved) 1 medium onion, quartered 1 carrot, coarsely chopped 1 celery stalk, coarsely chopped 4 1/2 cups water 2 tablespoons (1/4 stick) butter 6 large garlic cloves, sliced 1 cup ruby Port 1 tablespoon all purpose flour For Duck: 1/3 cup soy sauce 3 tablespoons Dijon mustard 3 large garlic cloves, pressed 1 teaspoon coarse salt 1 teaspoon ground pepper 1 teaspoon dried thyme Make sauce: Cut off duck wing tips at joint. Combine neck, heart, gizzard and wing tips in large saucepan. Add onion, carrot and celery to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and simmer 1 hour. Strain stock into medium saucepan. Boil stock until reduced to 1 cup, about 15 minutes. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced garlic and saute until golden, about 2 minutes. Add Port and boil 5 minutes. Add reduced duck stock and boil until reduced to 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour in small bowl. Whisk into sauce and simmer until thickened, about 1 minute. Season sauce with salt and pepper. Make duck: Preheat oven to 400F. Trim excess fat from cavity of duck. Using fork, pierce duck skin in several places. Place duck, breast side up, on rack in large roasting pan. Brush soy sauce over duck. Mix mustard and pressed garlic in small bowl. Brush mustard mixture over duck. Mix salt, pepper and thyme in another small bowl. Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck and roast, breast side up, until duck is deep golden brown and cooked through, about 15 minutes longer. Transfer duck to platter. Serve with sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Noodles Romanoff ================ 8 ounces cooked and drained wide egg noodles 2 cups sour cream 1/4 cup grated parmesan cheese 1 tablespoon chives 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon minced garlic 2 tablespoons butter 1/4 cup grated parmesan cheese Combine sour cream, 1/4 cup cheese, chives, salt, pepper and garlic. Stir butter into hot noodles. Stir in the sour cream mixture. Arrange on platter, sprinkle with remaining cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Chips =========== 6 tablespoons confectioners' sugar 2 Granny Smith apples Preheat oven to 225F and line 2 large baking sheets with parchment paper. Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pumpkin Chocolate Chip Loaf Cake ================================ 1 3/4 cups unbleached all purpose flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder 3/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 1/4 cups sugar 3 large eggs 1 cup canned pure pumpkin 1 teaspoon vanilla extract 1/3 cup whole milk 3/4 cup miniature semisweet chocolate chips 3/4 cup chopped walnuts Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry ingredients into pumpkin mixture alternately with milk. Stir in chocolate chips and nuts. Transfer batter to prepared pan. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 2 days ahead. Wrap in plastic; store at room temperature.) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: 1912 The National Biscuit Company (Nabisco) introduced them to compete with the Hydrox "biscuit bon bon," which had been on the market for two years. The Oreo originally was called Oreo Biscuit, but got a name change in 1958 to Oreo Creme Sandwich. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=