* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 45 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: Turning Your Slow-Lane Turkey Into a Roadrunner > Wine Appreciation: Wynns Shiraz 2005 > Food Funnies: Questions the Butterball Hotline Just Hates to Get T H A N K S G I V I N G C O U N T D O W N : * Maple Roast Turkey and Gravy http://www.e-cookbooks.net/recipes/11101.htm * Country Sausage and Sage Dressing http://www.e-cookbooks.net/recipes/11252.htm * Cream Cheese Ranch Potatoes http://www.e-cookbooks.net/recipes/11253.htm * Glazed Pearl Onions http://www.e-cookbooks.net/recipes4/11144.htm * Sweet Potato-Pecan Pie http://www.e-cookbooks.net/recipes4/11145.htm * Green Beans with Roasted Onions http://www.e-cookbooks.net/recipes/11257.htm * Southern Oyster Casserole http://www.e-cookbooks.net/recipes/11187.htm * Cranberry Nut Pudding http://www.e-cookbooks.net/recipes4/11148.htm > Healthy Eating: Low Carb: Mushroom Casserole http://www.e-cookbooks.net/recipes4/lc1114.htm Diabetic: Raspberry Angel Food Cake http://www.e-cookbooks.net/recipes4/diab1114.htm Low Fat: Shrimp Thermidor http://www.e-cookbooks.net/recipes4/lf1114.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Roasting a turkey breast-side down for the first hour will keep the turkey moist. Turn turkey over after first hour to finish cooking. * Celery layered at the base of a roasting pan adds flavor to the juices for delicious gravy. * Rub a stick of butter over the turkey before roasting for a more moist turkey. * Place sliced lemon, or a whole onion into the cavity of a turkey while roasting, the flavor will create a tasty juice for gravy. * If you have chosen to use a roasting bag, open the bag for the final 15 to 20 minutes of roasting to allow the skin of the turkey to crisp. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) The pear shares its taxonomic subfamily with the apple and which other fruit? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "I wish the bald eagle had not been chosen as the representative of our country ... The turkey is a much more respectable bird, and withal a true original native of America." - Benjamin Franklin =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 16 - National Fast Food Day November 17 - National Baklava Day November 18 - National Vichyssoise Day November 19 - Carbonated Beverage with Caffeine Day November 20 - National Peanut Butter Fudge Day November 21 - National Stuffing Day November 22 - National Cranberry Relish Day November 23 - National Cashew 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Turning Your Slow-Lane Turkey Into a Roadrunner By MARK BITTMAN It's almost a given that both time and oven space are at a premium on Thanksgiving. Both of those problems are caused by the same animal: the turkey. With an average cooking time of three hours and a size that fills even a big oven, turkey can be trouble. Yet it's hard to argue with tradition. Otherwise sophisticated cooks remain wedded to canned sweet potatoes with marshmallows, packaged stuffing and canned cranberry sauce. Trying to wean them from the turkey to something equally festive but more flavorful (capon, goose, pork roast and standing rib all come to mind) is akin to trying to sell a tofu dog at Yankee Stadium: there will be takers, but don't bet against the norm. There is at least one way, however, to cut the cooking time of the average turkey by about 75 percent while still presenting an attractive bird. That is to split it down the middle before roasting. The technique, commonly used with chickens (and sometimes called spatchcocking), is simple. You turn the bird backside up and use a sharp, sturdy knife to cut along both sides of the backbone, where it meets the ribs. The bones there are thin enough for the process to be easy and straightforward, and it usually takes less than five minutes. Turn the bird over, press on the breastbone, and you've reduced an eight-inch-high monster to something under four inches (you can even roast the turkey on one oven rack and something else, simultaneously, on the other). You've also exposed the legs, which need more cooking than the breasts, to more heat - you'll notice how they stick out - and allowed the wings to shield the breast. Roasted at 450 degrees (with the heat moderated if the bird browns too fast), a 10-pound bird will be done in about 45 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked, and moister than birds cooked conventionally. This method of roasting precludes stuffing the turkey. (Because I've long maintained that stuffing is best cooked outside of the bird, where it can become crisp, rather than inside, where it is mushy, this is hardly a disadvantage.) You can still make a great pan gravy: First, pour off all but a few tablespoons of the fat from the turkey's roasting pan. Leave as many of the solids and as much of the dark juices behind as possible. Place the roasting pan over high heat (use two burners if necessary) and add about three cups of stock. Bring to a boil, stirring, then turn the heat to low. If you want a thick gravy, stir in a couple of tablespoons of cornstarch blended with an equal amount of cold water (if that doesn't thicken it to your liking, repeat). Simmer while you carve the bird, and stir in a little butter if you like. Some people will balk at the inclusion of garlic in the recipe here, but the turkey must derive its flavor from something. And I might suggest a couple of possible variations: You can roast a mixture of vegetables - diced carrots, onions, parsnips, potatoes, turnips or a combination are all good - beneath the bird. Or you can substitute a couple of tablespoons of finely minced ginger, a bunch or two of chopped scallions and a couple of tablespoons of soy sauce for the tarragon. But perhaps this is too heretical. You'll already be presenting a bird with a surprising new look. 45-Minute Roast Turkey ====================== 1 - 8 to 12-pound turkey 10 garlic cloves, peeled and lightly crushed, more to taste 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon 1/3 cup extra virgin olive oil or butter Salt and pepper to taste. 1. Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit. 2. Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper. 3. Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees). 4. Begin to check turkey's temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places. 5. Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices. Yield: At least 10 servings. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 ========================== Wynns Shiraz 2005 Price: $11 Deep crimson red with subtle purple hues. The nose shows intense dark fruit aromas, dominated by plums, raspberries and stewed rhubarb. Well integrated oak components add vanillan depth and eloquence. This is a rich, fruit driven, medium bodied wine, dominated by a juicy mid-palate. Classic cool-climate Shiraz characters of leather, cloves and spice are finished with delightful charred oak flavors and velvety tannins. Serve With: Roast Duck ========== 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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: Questions the Butterball Hotline Just Hates to Get ================================================================ 9. "Dude. I can't figure out how to smoke this turkey ...." 8. "What are the microwave instructions for a frozen 12-pound bird? And can you hurry? The guests arrive in an hour!" 7. "Can you explain the infield fly rule?" 6. "I tried this popcorn stuffing recipe I found on the Internet, and my oven blew up. Who should I sue?" 5. "So I stuffed the candy in there and glued the opening shut, and the kids have been whacking at it for like an hour now. When should it break open? The birthday guests have to go home now and they want their candy." 4. "Do you have a recipe for turkey sushi?" 3. "It says, 'Bake at 325 for 15 minutes a pound.' I weigh 143. How much time does that come to?" 2. "As I pulled the turkey out of the oven, my dog jumped me and ran off with it. My question is, what is the recommended cooking time for stuffed terrier?" ... and the #1 Question the Butterball Hotline Just Hates to Get ... 1. "Yes Mr. Perdue, our refrigerators *are* running, thank you." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Maple Roast Turkey and Gravy ============================ 2 cups apple cider 1/3 cup real maple syrup 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh marjoram 2 1/2 teaspoons lemon zest 3/4 cup butter salt and ground black pepper to taste 14 pounds whole turkey, neck and giblets reserved 2 cups chopped onion 1 cup chopped celery 1 cup coarsely chopped carrots 2 cups chicken stock 3 tablespoons all-purpose flour 1 teaspoon chopped fresh thyme 1 bay leaf 2 tablespoons apple brandy (optional) Boil apple cider and maple syrup in a heavy saucepan over medium high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead). Preheat oven to 375F. Place oven rack in the lowest third of oven. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350F, and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180F and stuffing reaches 165F. Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Country Sausage and Sage Dressing ================================= 2 baguettes (long French bread), stale, cut into 1-inch cubes 1 tablespoon vegetable oil 1 pound Country Sausages, preferably homemade 1 large onion, cut in large (3/4 to 1 inch) dice (2 cups) 5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice 2 medium apples, peeled, cored and cut in large dice 1/4 cup Italian parsley, leaves picked and very coarsely chopped 1/4 cup branches fresh sage, leaves picked and coarsely chopped 4 eggs 2 cups turkey or chicken stock 1 teaspoon salt 1 teaspoon freshly ground black pepper 6 tablespoons unsalted butter The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250F) for about 1 hour to dry them out. Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter. Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage. Add bread cubes, parsley and sage to the bowl. In a separate bowl, mix the eggs and stock with the salt and pepper. Pour this over the sausage mixture and gently toss all the ingredients. They should combine without mushing. Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons). Preheat oven to 350F and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cream Cheese Ranch Potatoes =========================== 8 baking potatoes, peeled and quartered 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package dry Ranch-style dressing mix 1 (8 ounce) container sour cream 1/2 cup butter, softened Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Glazed Pearl Onions =================== 2 tablespoons unsalted butter 1 package (16 ounces) frozen small whole onions, thawed 2 1/2 tablespoons light brown sugar 1 tablespoons Dijon mustard 2 tablespoons minced fresh parsley Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until the onions begin to brown on all sides, 10 to 12 minutes. Sprinkle with the brown sugar and gently stir in the mustard to make a smooth coating over the onions. Cook two minutes more. Sprinkle with parsley and serve hot. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet Potato-Pecan Pie ====================== 1 frozen deep-dish pie crust, thawed, pierced all over with fork 1 - 1 pound red-skinned sweet potato (yam), pierced with fork 1/2 cup (packed) golden brown sugar 2 tablespoons (1/4 stick) unsalted butter, melted 1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt 3/4 cup light corn syrup 2 large eggs 1 cup (about 4 ounces) pecan halves Preheat oven to 400F. Bake crust until pale golden, about 8 minutes; set aside. Reduce oven temperature to 350F. Cook sweet potato in microwave on high until tender, about 6 minutes per side. Cut potato in half; scoop flesh into medium bowl and mash. Measure 1 cup mashed potato; place in large bowl. Whisk sugar and next 5 ingredients into mashed potato; spread mixture in prepared crust. Whisk corn syrup and eggs in bowl to blend. Stir in pecans. Pour syrup mixture over potato mixture. Bake pie until filling is set, puffed and brown, about 45 minutes. Cool pie completely. Serve at room temperature or refrigerate up to 1 day and serve cold. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southern Oyster Casserole ========================= 2 quarts oysters 1/4 pound (1 stick) butter 3 whole scallions, chopped 1 green or red bell pepper, seeded, deribbed, and chopped 1/2 pound mushrooms, sliced 1/4 cup flour 1 cup heavy cream 1/4 cup grated Parmesan cheese Freshly grated nutmeg 1/2 teaspoon paprika Salt Freshly ground black pepper 1/2 cup bread crumbs Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray. Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and saute until the onion is soft, about 5 minutes. Add the mushrooms and oysters and saute for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to simmer on top of the stove before proceeding. Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling - about 10 minutes, depending on the depth of the casserole. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Beans with Roasted Onions =============================== Nonstick vegetable oil spray 6 medium onions (about 2 1/2 pounds), peeled, each cut vertically through root end into 12 to 14 wedges 6 tablespoons (3/4 stick) butter 2 cups canned low-salt chicken broth 3 tablespoons sugar 2 tablespoons red wine vinegar 3 pounds slender green beans, ends trimmed Preheat oven to 450F. Spray 2 heavy large baking sheets with vegetable oil spray. Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes. Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil. Add onions to sauce; reduce heat to medium-low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before continuing. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cranberry Nut Pudding ===================== Filling: 2 bags of cranberries, 12 oz. each 1 teaspoon grated orange rind 1 cup of sugar 1/4 cup orange juice 1 cup black walnuts, chopped 1 teaspoon allspice 1/2 stick of butter, melted Topping: 1 3/4 cup all-purpose flour, sifted 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon allspice 6 tablespoons cold butter (3/4 of a stick) 7/8 cup milk 2 tablespoons beaten egg Preheat your oven to 375F. Grease a 10 inch deep dish pie pan with butter. Combine the filling ingredients in a bowl and put into pie pan. For the topping, sift the flour, sugar, baking powder, salt and allspice together. Cut in the butter until the mixture is the consistency of coarse cornmeal. Add the milk and beat with a fork until just blended, forming a stiff, but sticky dough. Drop the dough in small pieces onto the filling leaving some spaces for steam to escape. Brush with the beaten egg and bake for a half hour or until golden brown. Serve warm with French Vanilla Ice Cream and a few chopped walnuts. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Quince Pear, apple and quince belong to the Rosaceae (rose) family, Maloideae subfamily (formerly known as Pomoideae). Due to their kinship they have common culinary preparations, especially in baked form. The tart tatin serves as an excellent example, originally created with apples but similar pear and quince variations followed with time (warning: purists will not allow you to call it "tart tatin" unless apples are used). =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=