* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 43 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Mexican Subtlety > Wine Appreciation: Oxford Landing Merlot 2006 > Food Funnies: The Top Uses for Leftover Pumpkins T H A N K S G I V I N G C O U N T D O W N : * Olive Garden Shrimp Primavera http://www.e-cookbooks.net/recipes4/10311.htm * Montreal Peppered Steak http://www.e-cookbooks.net/recipes/10132.htm * Pork Tenderloin with Bernaise Sauce http://www.e-cookbooks.net/recipes/11043.htm * Creamy Italian Chicken http://www.e-cookbooks.net/recipes4/10314.htm * Sweet and Sour Meatballs http://www.e-cookbooks.net/recipes/10143.htm * Candied Yams with Bourbon http://www.e-cookbooks.net/recipes/11116.htm * Chili-Baked Fries http://www.e-cookbooks.net/recipes4/10317.htm * Banana Chocolate Strudel http://www.e-cookbooks.net/recipes/09228.htm > Healthy Eating: Low Carb: Atkins' Original Roast Turkey http://www.e-cookbooks.net/recipes/lc40.htm Diabetic: Hearty Mushroom Soup http://www.e-cookbooks.net/recipes/diab38.htm Low Fat: Low Fat Gravy http://www.e-cookbooks.net/recipes/lowfat34.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== STUFFING A WHOLE TURKEY: Whether you choose to stuff your turkey or cook the stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it is important to follow proper food safety and handling procedures carefully to ensure a safe turkey every time. If you decide to stuff the turkey, we recommend the following five guidelines. * Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing - i.e., saute vegetables, use only cooked meats and seafood (oysters), and use pasteurized egg products instead of raw eggs. * Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting. * Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey. * Return legs to original tucked position, if untucked for rinsing or stuffing. * Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) "Tshoem" is a delicious beef and mushroom soup that is often served as a main course. What Asian country does this soup come from? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Anybody who believes that the way to a man's heart is through his stomach flunked geography." - Robert Byrne =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 November 2 - National Deviled Egg Day November 3 - Sandwich Day November 4 - National Candy Day November 5 - National Doughnut Day November 6 - National Nachos Day November 7 - Bittersweet Chocolate with Almonds Day November 8 - National Harvey Wallbanger Day November 9 - National Scrapple 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Mexican Subtlety By MARK BITTMAN Pipian - pumpkin seeds - figure heavily in certain Mexican dishes, not only contributing their distinctive nuttiness but also acting as a thickening agent in a variety of sauces. I like them best combined with ancho chilies, which are the rich-flavored dried version of the ultramild poblano. (Despite containing a number of anchos, this dish is far from fiery, and may in fact disappoint those who are looking for something along those lines.) You can buy toasted pipian, but you can also toast them yourself; most health food stores and many Central and South American markets sell them hulled, in both forms. (You can, if you're really ambitious, use seeds from your own pumpkin, but you must first dry and then shell them, a tedious assignment.) I like two different ways of combining the sauce with chicken. The first, which is outlined in the recipe, involves making a basic and relatively quick stock with a whole bird, then using the stock, the seeds and the chilies, along with some garlic, to produce a sauce in which the chicken is simmered. The second version is simpler and considerably faster, but requires already-made stock, or you can compromise by using canned stock, which is hardly a crime, but decidedly less flavorful. Here, you just soak the chilies in a couple of cups of heated stock, puree as below and heat until thick. Meanwhile, you cook chicken parts any way you like (this is perfect for simply grilled or sauteed boneless breasts) and top them with the sauce. That entire process should take you less than half an hour. Chicken with Pumpkin Seeds ========================== 1 whole chicken, about 3 pounds Salt and pepper 1 medium carrot, peeled and roughly chopped 1 medium onion, peeled and roughly chopped 1 celery stalk, trimmed and roughly chopped 1 cup hulled pumpkin seeds 3 or 4 ancho chilies 4 cloves garlic, peeled Lime juice to taste Chopped cilantro leaves for garnish 1. Put chicken in a pot in which it fits snugly, with salt, pepper, carrot, onion, celery and water to barely cover. Cover, bring to boil and adjust heat for a steady simmer. Cook until chicken is almost done, about 40 minutes. (It's all right if some traces of blood remain.) 2. Meanwhile, toast seeds, if not already toasted, in a dry skillet over medium heat, shaking and stirring constantly for a minute or two, until seeds start to puff. (Overcooking will make sauce bitter; seeds may pop.) 3. Remove chicken; strain and reserve stock. Cool chicken, remove meat from bones, shred by hand. (This can all be done a day or so in advance.) Soak chilies in 3 cups of hot stock until tender, about 10 minutes. Remove stems and seeds and put the flesh in a blender, with pumpkin seeds, garlic and enough stock to let machine work; puree. 4. Combine the sauce, chicken, the liquid in which the chilies soaked, and about a cup of the remaining stock (or a little water) in saucepan and cook gently until heated through and thick, 10 to 20 minutes. Add salt and pepper to taste and, just before serving, some lime juice. Garnish with cilantro. Serve with white rice. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY ======================= Find out why the E-Cookbooks Library is one of the greatest values on the internet! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Oxford Landing Merlot 2006 Price: $9 Oxford Landing Merlot is deep crimson in color, with hints of purple. The nose offers red berry and plum aromas, complemented by hints of anise and black jube. In classic Merlot style, the palate is generous and full of sweet plum and berry fruits. Subtle, fleshy tannins lead to a soft finish with lingering flavors of red berries and spice. Serve With: Prime Rib with Horseradish Crust ================================ 1 bone in prime rib beef roast, 3 ribs, about 6 pounds 5 garlic cloves, smashed 1/4 cup grated fresh or prepared horseradish Leaves from 2 fresh rosemary sprigs Leaves from 4 fresh thyme sprigs 1/2 cup kosher salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup dry white wine 1 tablespoon all-purpose flour 2 cups canned chicken or beef broth Preheat the oven to 350F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Uses for Leftover Pumpkins ================================================ 8. "Nice 7-10 split, Larry. Hey, where'd you get the nifty orange ball?" 7. Lob them at the homes of people who handed out nickels instead of candy on Halloween. 6. Go into a movie theater balcony, make retching sounds and dump pumpkin guts over the edge. 5. Combined with leftover Independence Day fireworks, takes the effort out of mashing pumpkin for pies. 4. Pumpkin pancakes, pumpkin stew, pumpkin filets, PLT sandwiches -- you kids are the ones who wanted that 75-pound jack-o-lantern, so shut up and eat! 3. A pumpkin that has been fermenting behind the water heater for five months all but guarantees Junior first prize in the spring Science Fair! 2. Slap a pilgrim hat on the jack-o-lantern, and voila! You're decorated for Thanksgiving. (Note to self: Find a Santa hat.) ... and the #1 Use for Leftover Pumpkins ... 1. Flaming bag of poo is *so* played out. Now, flaming "punkin of poo" -- that just screams class and originality! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden Shrimp Primavera ============================= Sauce: 6 tablespoons butter or margarine 1 tablespoon garlic, fresh, minced 1 (1 ounce) package Knorr Newburg Sauce Mix (or similar) 32 ounces crushed tomatoes, canned 1 1/2 tablespoons lemon juice, fresh 1/4 teaspoon (or to taste) red pepper, crushed 1/2 teaspoon basil, dry 1/4 teaspoon marjoram, dry 1/2 teaspoon black pepper Vegetables: 1/2 pound mushrooms, halved (or quartered if large) 1 cup green bell peppers, cut into 1-inch squares 1 cup red bell peppers, cut into 1-inch squares 1/2 cup yellow onion, cut into 1-inch squares 2 tablespoons butter for sauteing 1 pound linguine 1 pound medium to large fully cooked shrimp, thawed and drained Melt butter in 3 quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes. Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp-tender. Add to the sauce and simmer 5 minutes more. Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Montreal Peppered Steak ======================= 1/2 cup olive oil 1/4 cup soy sauce 4 teaspoons Montreal Steak Seasoning 2 pounds sirloin or strip steak Combine olive oil, soy sauce and Montreal Steak Seasoning in a large self-closing plastic bag or glass dish. Add steak and seal bag or cover. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade; discard marinade. Preheat grill or broiler. Grill or broil steak 8-10 minutes per side, or to desired doneness. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork Tenderloin with Bernaise Sauce =================================== 1 pound pork tenderloin 1 tablespoon vegetable oil 1 tablespoon butter or margarine Freshly ground pepper 1/4 cup water 1/4 cup red wine Bernaise Sauce: 1/2 teaspoon tarragon leaves, dry 1/2 teaspoon shallot, minced 2 teaspoons red wine vinegar 1/4 cup white wine 4 egg yolks, large 4 teaspoons water 2 teaspoons fresh lemon juice 1/8 teaspoon hot pepper sauce 8 oz. butter, unsalted, melted and separated salt and pepper, to taste Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12-15 minutes or until done. Set aside and keep warm. Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until "sec" or dry. Remove from heat and reserve. Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Serve on the side with sliced pork tenderloin. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Creamy Italian Chicken ====================== 4 boneless skinless chicken breast halves 1 envelope dry Italian salad dressing mix 1/4 cup water 8 oz. cream cheese, softened 1 can cream of chicken soup, undiluted 4 oz. can mushroom stems and pieces, drained Hot cooked rice or pasta Place the chicken breast halves in a crock pot. Combine the Italian dressing mix and water; mix until smooth, and pour over top of chicken. Cover and cook on low for 3 hours. Combine the cream cheese and soup until smooth and blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1 hour more or until chicken is cooked through. Serve over hot cooked rice or pasta. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet and Sour Meatballs ======================== 2 pounds lean ground beef 2 eggs 1 cup dry bread crumbs 1/2 cup finely chopped onion 1/2 teaspoon ground ginger 1 teaspoon seasoning salt 1/2 teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons granulated sugar 1 (20 ounce) can pineapple chunks, drained with juice reserved 1/3 cup water 3 tablespoons distilled white vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon seasoning salt 1 large carrot, diced 1 large green bell pepper, cut into 1/2 inch pieces Preheat oven to 400F. Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Candied Yams with Bourbon ========================= 6 to 8 large sweet potatoes 1/4 cup light corn syrup 1/4 cup dark corn syrup 2 tablespoons maple syrup 1/4 cup Kentucky bourbon, high quality salt and pepper, to taste fresh parsley, minced Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. Combine remaining ingredients, except parsley, and pour over potatoes. Bake at 350F degrees until bubbling hot. Garnish with parsley. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chili-Baked Fries ================= 4 baking potatoes 4 tablespoons oil 1 1/2 teaspoons chili powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon seasoning salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard 1 pinch cayenne pepper Scrub potatoes. Leaving skins on, cut each potato lengthwise into 8 wedges. Rinse under cold water to remove starch. Pat dry. In very large bowl, mix all remaining ingredients. Add potatoes and toss to coat. Place on rimmed baking sheet. Bake in preheated 450F degree oven for about 45-50 minutes or until crisp and browned. Carefully toss twice during cooking. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Banana Chocolate Strudel ======================== 4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping pieces plastic wrap and then a damp kitchen towel 3 tablespoons unsalted butter, melted 2 firm-ripe bananas 2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 1 large egg, beaten with 1 teaspoon water Confectioners sugar for dusting Preheat oven to 425F. Arrange 1 phyllo sheet on a work surface with a short side of phyllo nearest you, keeping remaining sheets covered, and brush with some butter. Top phyllo with 3 more sheets of phyllo, brushing each with butter. Arrange bananas one above the other, horizontally, on lower third of phyllo, leaving a 1-inch border on both sides (trim bananas if too long). Sprinkle chocolate over bananas, then fold sides of phyllo toward middle (over ends of bananas). Fold bottom edge of phyllo over bananas and roll up bananas in phyllo. Transfer strudel, seam side down, to a baking sheet lined with parchment paper or to a buttered baking sheet, then brush strudel with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along top of strudel with a sharp knife. Bake in middle of oven until golden, about 12 to 15 minutes. Cool slightly on a rack, then dust with confectioners sugar. Serve with lightly sweetened whipped cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Bhutan Like many Asian countries, beef plays a large role in the cuisine of Bhutanese people. It should come as no surprise then that their traditional dish "Tshoem" consists of beef as well. This delicious soup is a spicy, filling dish consisting of beef cubes, garlic, ginger, chili peppers, and oyster mushrooms. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=