* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 44 = = = = = = = = = = = = = = = = = = = = = = = = = = = THE PERFECT GIFT FOR ANYONE THAT COOKS! ======================================= * Personalized Aprons - Create a unique, personalized gift! * Barbecue Aprons - What every well-dressed griller needs! * Major League Baseball Chef Hat and Apron Combos! * Aprons For Dads - Aprons For Moms * NASCAR Aprons - For tailgating at the track or at home! * Children's Aprons - Perfect for home or school! * Funny Aprons - Huge selection of hilarious sayings! * NFL Football Aprons - Pick from any of the 32 teams! * Christian Aprons - Perfect for church dinners! * Personalized Chef Hats - Top off your culinary look in style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Sweet Gifts From The Home > Wine Appreciation: Gallo of Sonoma Reserve Zinfandel 2004 > Food Funnies: Signs You're at a Lame Office Christmas Party S E L E C T E D R E C I P E S : * Panera Bread Cafe’s Sierra Turkey Sandwich http://www.e-cookbooks.net/recipes/11251.htm * Roast Goose with Chestnuts and Prunes http://www.e-cookbooks.net/recipes/12163.htm * Danish Meatballs with Dill Sauce http://www.e-cookbooks.net/recipes1/11253.htm * Sauteed Pork Chops with Tomato Sauce http://www.e-cookbooks.net/recipes/11254.htm * Fried Rice With Peas and Chicken http://www.e-cookbooks.net/recipes/11255.htm * Greek Potatoes http://www.e-cookbooks.net/recipes4/11236.htm * Eggnog Bread http://www.e-cookbooks.net/recipes/12026.htm * Holiday Fruit Cake http://www.e-cookbooks.net/recipes/11258.htm > Healthy Eating: Low Carb: Bacon Cheese Ball http://www.e-cookbooks.net/recipes/lc43.htm Diabetic: Eggnog http://www.e-cookbooks.net/recipes/diab41.htm Low Fat: Scrambled Tofu http://www.e-cookbooks.net/recipes/lowfat37.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Tomato Techniques: To peel: Fill a saucepan with enough water to cover tomatoes; bring to a boil. Immerse tomatoes about 30 seconds; drain and cool. Remove stem ends and slip off skins. To seed: Cut tomatoes in half crosswise. Gently squeeze each half, using your fingers to remove seeds. To reserve the juice for use in dressings, sauces or soups, seed the tomato into a strainer held over a bowl. Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato. Using a spoon, scoop out the pulp. Roast: Preheat oven to 450° F. Halve tomatoes crosswise. Place halves, cut side down, on a shallow baking pan; brush with oil. Roast until lightly browned, about 20 minutes; cool. Remove skins and stem ends. Slow-Cook: Preheat oven to 300F. Remove stem ends; slice tomatoes. Place slices on a shallow baking pan; brush with oil. Cook until tomatoes soften and shrink, about 45 minutes. Tomato Equivalents: 1 small tomato = 3 to 4 ounces 1 medium tomato = 5 to 6 ounces 1 large tomato = 7 or more ounces 1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) This spice blend which is used in a wide variety of south Asian dishes usually contains cardamom, cumin and other spices. What is it called? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Mousepads Make Great Gift Ideas! ================================ We offer hundreds of designs geared to food lovers! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Honest bread is very well - it's the butter that makes the temptation." - Douglas Jerrold (1803-1857) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 25 - National Parfait Day November 26 - National Cake Day November 27 - National Bavarian Cream Pie Day November 28 - National French Toast Day November 29 - National Chocolates Day November 30 - National Mousse Day December 1 - National Pie Day December 2 - National Fritters Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Sweet Gifts From The Home by John Havel Around this time of year most of us are gearing up our gift lists for close family and friends. And then there are your acquaintances - you know them well, but maybe not enough to actually buy them a gift. Hard candy makes a creative and inexpensive gift idea that makes the holidays even more special because it's homemade. The idea of sweet treats was first invented by cavemen who ate honey from bee hives. During ancient times the Egyptians, the Arabs and the Chinese prepared confections of fruit and nuts candied in honey. In Europe during the Middle Ages, the high cost of sugar made sugar candy a delicacy available only to the wealthy. Boiled sugar candies were enjoyed in the seventeenth century in England and in the American colonies. Candy making can be quite easy, but, most importantly, you'll need the right tools. You’ll need a medium-size saucepan (3 or 4 quarts) with a heavy bottom and straight sides. You'll also need an accurate candy thermometer. Test your thermometer by placing it in a pan of water and bringing it to the boiling point. It should now register 212F degrees at sea level. If it registers 214 degrees, you can correct it by adding two degrees to those given in the recipe; if 210 degrees, by subtracting. If it's more than a few degrees off in either direction, you need a new thermometer. The weather can also determine your success. Did you know that humidity has an enormous effect on the outcome of your hard candy? Because sugar attracts water, rainy days can wreak havoc on even your best attempts at homemade delicacies. Make it easier on yourself - wait for a clear, dry day to try out this recipe. Once your candies are cooked and have cooled, pack them in airtight jars. Mason jars are inexpensive and give your gift that extra "homemade" look. Tie an attractive bow around it and you're done. If you have the time and energy to make these gifts, the impression you leave with your friends will last long after the candy is gone. Old Fashioned Hard Candy ======================== 2 cups sugar 1/2 cup light Karo syrup 1/2 cup water Stir over low heat until dissolved. Turn heat to high. Using a candy thermometer cook until temperature reads 310 F. REMOVE IMMEDIATELY and pour into an 8" square greased metal pan. After a few minutes check for firmness. When you can cut and a top imprint holds, start cutting with a knife one way in one inch sections; turn pan and make one inch squares. Continuously cut squares, working fast, until squares are almost cut through to the bottom. Turn out onto wax paper, and finish breaking by hand. Flavorings and Colors (a few drops of food coloring) 1/4 tsp. peppermint oil - green 1/4 tsp. clove oil - orange 1/4 tsp. cinnamon oil - red 1/4 tsp. lemon oil - yellow Mix desired color and flavor in the beginning with sugar, syrup, and water. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Wine Appreciation: ================== Gallo of Sonoma Reserve Zinfandel 2004 Price: $13 There is a lot of Russian River Valley fruit in the blend, which means fruit-driven Zinfandel. The Russian River is distinctive due to its cool maritime climate which gives the wine vibrant fruit aromas and flavors. This Sonoma County Zinfandel displays classic aromas and flavors of jammy raspberry, blackberry, dark plum and black cherry. These layers of rich fruit are balanced by hints of warm vanilla and spice resulting in a wine with depth and structure. Serve With: Beef Paprikas ============= 4 tablespoons (1/2 stick) unsalted butter 2 large onions, chopped 1 large green bell pepper, chopped 1 pound mushrooms, sliced 2 tablespoons all purpose flour 1 1/2 tablespoons paprika (preferably Hungarian sweet) 2 1/2 cups beef stock or canned unsalted beef broth 1 tablespoon tomato paste 3/4 cup sour cream 3 tablespoons chopped fresh dill 1 3/4 pounds center-cut beef tenderloin, cut into 1/4- to 1/2-inch-thick slices, slices halved lengthwise 1/4 cup dry white wine Chopped tomatoes (optional) Melt 2 tablespoons butter in heavy large deep skillet over medium heat. Add onions and bell pepper and saute until light golden, about 10 minutes. Add mushrooms and saute until starting to soften, about 5 minutes. Mix in flour and paprika and stir 2 minutes. Mix in stock and tomato paste. Bring to boil, stirring constantly. Boil until sauce thickens and paprika flavor mellows, stirring frequently, about 8 minutes. Mix in sour cream. Remove from heat and add dill. Season to taste with salt and pepper. Melt 1 tablespoon butter in another heavy large skillet over medium- high heat. Working in batches, add beef, season with salt and pepper and cook until just brown on each side. Transfer to plate. Add more butter as needed. When all beef is brown, add to sauce along with any drippings on plate. Add dry white wine to skillet and bring to boil, scraping up any browned bits. Boil until syrupy, about 3 minutes. Add to beef. Sprinkle with chopped tomatoes before serving, if desired. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Signs You're at a Lame Office Christmas Party =========================================================== 9. The "open bar" referred to on the invitation is the one across the street and down the block. 8. Instead of platters of hors d'ouevres, there are discount prices at the lunchroom vending machines. 7. Somebody's been copying or faxing the fruitcake to the other departments. The same fruitcake they faxed you last year. 6. Instead of festive holiday napkins, there's a pile of miscellaneous napkins from a wide variety of fast food establishments that are close to your workplace. 5. Your supervisor lets everyone know he can only stay briefly because he's going to the *real* Christmas party with upper management. 4. The bartender keeps trying to foist "non-alcoholic" vodka on you, which you see him pouring from the water fountain in the hall. 3. The hors d'oeuvres look suspiciously like chopped-up stale donuts from Henson's birthday last week. 2. The color of the festive pink cupcakes matches the color of the pay slips being distributed. ... and the #1 Sign You're at a Lame Office Christmas Party... 1. It's January 12th. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Panera Bread Cafe’s Sierra Turkey Sandwich ========================================== 2 1/2 cups heavy mayonnaise 2 tablespoons sugar 1/3 cup pureed chipolte in adobo sauce 3 medium limes, juiced 20 wedges Asiago cheese focaccia, split 5 lbs. smoked turkey breast, sliced thin 2 large sweet onions, sliced very thin 1 pound field greens, washed, dried and chilled Blend mayonnaise, sugar, pureed chipolte and lime juice together in a medium bowl. Cover and place in refrigerator for at least 30 minutes before serving. For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Chipolte Mayonnaise. Top with 4-ounces turkey and 1 slice onion. Lightly cover with greens. Replace top of foccacia. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Roast Goose with Chestnuts and Prunes ===================================== 1 - 16 ounce package pitted prunes 3 cups beef stock or canned beef broth 1 3/4 cups dry red wine 1 1/4 cups prune juice 1 - 12 to 13 pound goose 1 orange, quartered 1 tablespoon salt 1 tablespoon ground pepper 1 large onion, cut into 8 pieces 4 bay leaves 6 tablespoons Cognac or other brandy 1 tablespoon butter, room temperature 1 tablespoon all purpose flour 1 - 7 2/5 ounce jar steamed or roasted chestnuts Chopped fresh parsley Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon. Preheat oven to 375F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick. Roast goose 15 minutes. Reduce temperature to 350F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours. Transfer goose to platter and tent with foil. Let stand 20 minutes. Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin slices. Spoon sauce, chestnuts and prunes over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Danish Meatballs with Dill Sauce ================================ 1 1/2 lbs. ground venison or ground beef 1/2 lb. ground pork, unseasoned 2 teaspoons salt 1/2 teaspoon pepper 2 eggs 1/3 cup finely chopped onions 1/2 cup heavy cream 2 cups dry breadcrumbs 1/2 cup melted butter Creamy Dill Sauce: 1/2 cup butter 1/4 cup flour 2 cups chicken broth 2 cups sour cream 2 teaspoons dried dill weed 1/2 teaspoon allspice salt and pepper, to taste In a large bowl mix the meat, salt, pepper, eggs, onion and cream. With moistened hands (this will be sticky), shape into 1 inch balls. Roll the meatballs in bread crumbs until well coated. Arrange in a single layer on shallow baking pans. Drizzle melted butter over the meatballs. Bake at 375F, turning 3 or 4 times, until evenly browned, about 35 minutes. For the sauce, melt butter in a large saucepan over low heat. Whisk in the flour till smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and cover with the sauce. Serve over egg noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sauteed Pork Chops with Tomato Sauce ==================================== 1 tablespoon butter 1 tablespoon oil 4 thick-cut boneless pork chops salt and ground black pepper about 1/4 cup all-purpose flour for dredging 1/2 cup chicken broth 1/4 cup dry white wine or vermouth 4 canned tomatoes, chopped 1/2 teaspoon minced rosemary 1 tablespoon butter Heat 1 tablespoon of butter and the oil in a large heavy skillet over medium heat. Generously sprinkle the pork chops with salt and pepper, then dredge in flour. Increase heat to medium-high. When butter stops foaming and starts to brown, arrange chops in single layer in skillet. Cook chops, turning twice, 4-5 minutes per side or until golden brown and cooked through. Remove chops from skillet and keep warm. Add chicken broth, wine, tomatoes and rosemary to skillet, scraping and whisking in any browned bits to dissolve as much as possible. Reduce the liquid to 1/4 cup and quickly whisk in butter. Taste and correct seasoning. Spoon sauce over the pork chops and serve immediately. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fried Rice With Peas and Chicken ================================ 3 tablespoons peanut oil or neutral oil, like corn or canola 1 medium onion, roughly chopped 1 bell pepper, stemmed, cored and roughly chopped 1 1/2 cups chopped boneless chicken 1 cup peas (defrost if frozen) 1 tablespoon minced garlic, or to taste 1 tablespoon minced ginger, or to taste 3 to 4 cups cooked rice, cooled 2 eggs, lightly beaten 1/4 cup xiao shing wine, or sherry or white wine, or water 2 tablespoons soy sauce 1 tablespoon sesame oil Salt and ground black pepper to taste 1/4 cup minced scallion or cilantro. 1. Put 1 tablespoon oil in a wok or a large skillet, preferably nonstick, and turn heat to high. A minute later, add onion and pepper and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With slotted spoon, remove to a bowl. 2. Add chicken to skillet and cook over high heat, stirring infrequently, until nicely browned, 5 to 10 minutes. Add to bowl with vegetables. Drain peas if necessary and add them to skillet; cook, shaking pan, for about a minute, or until hot. Add them to bowl. 3. Put remaining oil in skillet, followed by garlic and ginger. About 15 seconds later, add rice, a bit at a time, breaking up clumps with your fingers and tossing it with oil. When all rice is added, make a well in the center and break eggs into it; scramble them a bit, then incorporate into rice. 4. Return chicken and vegetables to skillet and stir to integrate. Add wine or water and cook, stirring, for about a minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in scallion or cilantro, and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Greek Potatoes ============== 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato) 4 garlic cloves, minced 1/2 cup olive oil 1 cup water 1 tablespoon oregano 1 to 1 1/2 lemons, juice of salt and fresh coarse ground black pepper, to taste Preheat oven to 450F. Put potatoes, garlic, oil, lemon juice and water into a baking pan large enough to hold them. Season generously with salt and black pepper. Toss to coat potatoes and allow garlic to fall to the bottom of the pan. Bake for 40 minutes. Stir potatoes and season with salt, pepper, and oregano. Bake for another 40 minutes adding more water if pan appears to be getting dry. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Eggnog Bread ============ 2 eggs 1 cup sugar 1 cup dairy eggnog 1/2 cup butter, melted 1/4 teaspoon nutmeg 2 teaspoons rum extract 1 teaspoon vanilla 2 1/4 cup flour 2 teaspoons baking powder Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add sugar, eggnog, butter, rum and vanilla. Blend well, add flour, baking powder and nutmeg. Stir until just moistened. Pour into greased pan. Bake at 350F for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Allow bread to cool completely before slicing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Holiday Fruit Cake ================== 1 cup butter 1 cup sugar 2 eggs 1/2 cup milk 1 3/4 cups currants 1 1/4 cups mixed candied citrus peel 1/2 grated nutmeg pod 1 cup slivered almonds 1 lemon, zest and juice 1 1/4 cups flour dry sherry for sprinkling Generously grease and line with parchment paper an 8-inch round pan, or grease and flour a 5-cup ring mold; set aside. Cream the butter and gradually add the sugar, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the milk. In a separate bowl, combine the currants, candied peel, nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the remaining cup of flour and lemon juice to the egg batter; mix well. Fold in the fruit and nut mixture. Pour into a prepared pan and bake in a 300F oven for 2 hours or until a fine skewer inserted into the cake comes out clean. Loosen the edges of the cake from the pan or mold with a knife and allow to cool on a wire rack before unmolding. Sprinkle the cake with a little sherry, allow to cool completely. Wrap well and refrigerate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Garam Masala The term "garam masala" is from Urdu and means "hot spice". There are many forms of this spice blend, containing varying amounts of the spices mentioned in the question along with cloves, peppercorns, cinnamon, mace, fennel seeds, etc. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=