* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 45 = = = = = = = = = = = = = = = = = = = = = = = = = = = 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: A Braised Winter > Wine Appreciation: Mak Adelaide Hills Chardonnay 2003 > Food Funnies: Questions To Ask Yourself Before Buying A $14,500 Dessert S E L E C T E D R E C I P E S : * Mrs. Fields Eggnog Cookies http://www.e-cookbooks.net/recipes1/12021.htm * Dilled Pot Roast http://www.e-cookbooks.net/recipes1/12022.htm * Chicken in Peanut Sauce http://www.e-cookbooks.net/recipes1/12023.htm * Pork and Squash Stew http://www.e-cookbooks.net/recipes1/12024.htm * Brisket in Sweet-and-Sour Sauce http://www.e-cookbooks.net/recipes1/12025.htm * Italian Pepperoni-Cheese Puffs http://www.e-cookbooks.net/recipes1/12026.htm * Fresh Vegetable Pasta Salad http://www.e-cookbooks.net/recipes1/12027.htm * Bourbon Walnut Pie http://www.e-cookbooks.net/recipes1/12028.htm > Healthy Eating: Low Carb: Bleu Cheese & Brandy Spread http://www.e-cookbooks.net/recipes1/1202lc.htm Diabetic: Mexican Christmas Salad http://www.e-cookbooks.net/recipes1/1202di.htm Low Fat: Holiday Cherry Shortcake http://www.e-cookbooks.net/recipes1/1202lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Bread and Roll Tips: Keep bread fresh longer by placing a rib of celery in the bread bag. For quick and easy garlic breadsticks, split a hot dog bun down the middle and cut each half lengthwise. Butter each strip; sprinkle with garlic salt or garlic powder. Place on a cookie sheet and bake or broil until toasted. To butter many slices of bread quickly and evenly, heat the butter until soft, then "paint" it on with a flat pastry brush. To thaw frozen bread and rolls, place in a brown paper bag and put into a 325F oven for 5 minutes to thaw completely. Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer. Yeast breads are more moist when made with potato water (water in which you have boiled potatoes) than when made with other liquids. The potato water keeps the bread fresh longer and gives it a slightly greater volume, but coarser texture. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What country is the largest producer of olives? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "In my experience, clever food is not appreciated at Christmas. It makes the little ones cry and the old ones nervous." - Jane Grigson =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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: December 2 - National Fritters Day December 3 - National Ice Cream Box Day December 4 - National Cookie Day December 5 - National Sacher Torte Day December 6 - National Gazpacho Day December 7 - National Cotton Candy Day December 8 - National Brownie Day December 9 - National Pastry 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= A BRAISED WINTER By MARK BITTMAN Braised dishes like beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. Chefs obtain this color most readily with roasted meat stock. You can achieve the same color, richness and intensity using common ingredients and a simple technique: careful browning. Beef stew should not be tackled unless you have two hours for it. If you substitute lamb, veal or pork shoulder, the cooking will go more quickly but the character of the dish will change. The best-tasting cuts of beef for braising, from the front of the animal, take a while to become meltingly soft. It is important to take the time to sear the meat on a couple of its sides. This is easiest if the meat is cut into chunks, say two inches across. A few ingredients add to the lovely color and the overall complexity: red wine and tomatoes, both of which become dark; and paprika, cinnamon, sugar and a touch of vinegar, which lend an exotic air. A handful of prunes partially dissolve during the cooking, thickening the sauce, but remain sufficiently intact to play off the meat's texture. This stew can almost be ignored while it is cooking and can be made in advance, the night - or even two - before you serve it. I like couscous as an accompaniment, or saffron rice, because those bring out the color of the stew. Plain crusty bread is another great option. To me, this is simple winter food at its most appealing. Beef Stew With Prunes ===================== 3 tablespoons extra virgin olive oil 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes Salt and pepper to taste 1 onion, peeled and chopped 3 plum tomatoes, stemmed and chopped (canned are fine) 1 teaspoon sweet paprika, more to taste 1 cinnamon stick 1 bay leaf 1 cup chicken stock 1 cup dry red wine 2 tablespoons sugar 1 cup pitted prunes 1 tablespoon sherry vinegar or other vinegar, or to taste Chopped parsley leaves for garnish 1. Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon. 2. In same pot over medium-high heat, saute onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock. 3. Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 Spotlight: =========================== Mak Adelaide Hills Chardonnay 2003 Price: $15 A Chablis look-alike, the attractive, crisp, fresh 2003 Chardonnay was aged in 30% new oak, but it is primarily fruit-driven, with some background minerality. With medium to full body, good definition, and lovely elegance, it should drink well for 1-2 years Serve With: Seafood Stew with Tomatoes and Basil ==================================== 1/4 cup olive oil 1 1/4 cups chopped onion 2 tablespoons chopped garlic 4 teaspoons dried oregano 1 1/2 teaspoons fennel seeds 2 1/2 cups crushed tomatoes with added puree 2 1/2 cups bottled clam juice 1 cup dry white wine 2 (6 1/2 oz.) cans chopped clams, drained, liquid reserved 1 pound uncooked large shrimp, peeled, deveined 1 6-ounce can crabmeat, drained 1/2 cup chopped fresh basil Cayenne pepper Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Questions To Ask Yourself Before Buying A $14,500 Dessert ============================================== 9. "Does my kid really need a college education?" 8. "Do I get to keep the plate?" 7. "May I leave off the second 'S' in 'Dessert' for savings?" 6. "Is this why the terrorists hate us?" 5. "What would Leona Helmsley's dog do?" 4. "Should I save $14,499 and get a Kit Kat bar?" 3. "Why?" 2. "Should I just overpay for a pastry at Starbucks?" ... and the #1 Questions To Ask Yourself Before Buying A $14,500 Dessert ... 1. "Do I really want to be fat and dumb?" =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Mrs. Fields Eggnog Cookies ========================== 2 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 1/4 cups sugar 3/4 cup butter 1/2 cup eggnog 1 teaspoon vanilla 2 egg yolks 1 tablespoon nutmeg Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1" apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Dilled Pot Roast ================ 1 (2 to 2 1/2-pound) boneless beef chuck roast 2 tablespoons cooking oil 1/2 cup water 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed 1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt 1/2 teaspoon pepper 1/2 cup plain yogurt 2 tablespoons all-purpose flour 3 cups hot cooked noodles In a large skillet brown roast in hot oil. Place roast in a 3-1/2 to 4-quart electric crockery cooker, cutting if necessary to fit. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper. Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender. Remove roast from cooker, reserving liquid; cover roast and keep warm. Measure liquid from cooker; skim fat. Reserve 1 cup of the juices. Meanwhile, in a small saucepan stir together yogurt and flour until well combined. Stir in the 1 cup reserved cooking liquid and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken in Peanut Sauce ======================= 1 tablespoon cooking oil 1 pound skinless, boneless chicken breast halves, cut into bite-size strips 2 teaspoons curry powder 1 fresh jalapeno pepper, seeded and finely chopped 1 pound fresh green beans, trimmed and cut into 2-inch pieces or 3 cups frozen cut green beans 1 cup purchased light coconut milk 3/4 cup chunky peanut butter 2 tablespoons soy sauce 1/4 cup snipped fresh cilantro 3 cups hot cooked cellophane noodles or rice In a large skillet heat oil over medium-high heat. In a medium bowl, toss chicken with curry powder and jalapeno. Add to skillet; Cook and stir for 2 minutes. Carefully add beans and 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. In a medium bowl stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink and beans are tender, stirring occasionally. Stir in 2 tablespoons of the cilantro. Serve chicken mixture over noodles or rice and sprinkle with remaining cilantro. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pork and Squash Stew ==================== 1 1/2 pounds boneless pork shoulder roast 2 tablespoons cooking oil 1 1/2 pounds winter squash, such as butternut, hubbard, or acorn, peeled and cut into 1-inch pieces 1/2 cup sliced onion 1/2 cup dried apricots 2 tablespoons raisins 1/4 cup packaged instant mashed potato flakes 1 tablespoon packed brown sugar 3/4 teaspoon pumpkin pie spice 1/4 teaspoon salt 1 (14 ounce) can chicken broth 1 tablespoon bottled steak sauce Trim fat from pork. Cut pork into 1-inch pieces. In a large skillet brown pork, half at a time, in hot oil about 5 minutes. Drain off fat. In a 3-1/2- or 4-quart slow cooker place squash, onion, apricots, and raisins. Add pork. Sprinkle with potato flakes, brown sugar, pumpkin pie spice, and salt. Combine chicken broth and steak sauce; pour over meat. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir gently before serving. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Brisket in Sweet-and-Sour Sauce =============================== 1 medium onion, peeled and quartered 1 two-inch piece fresh ginger, peeled 6 large cloves garlic 1/4 cup Dijon mustard 1/2 cup dry red wine 1 1/2 cups Coca-Cola or ginger ale 1 cup ketchup 1/4 cup honey 1/4 cup cider vinegar 1/4 cup soy sauce 1/2 cup olive oil 1/4 teaspoon ground cloves 1 tablespoon coarsely ground pepper or to taste 1 (6 to 7 pound) first-cut brisket, rinsed and patted dry. Heat oven to 350F. Place everything but the brisket into a food processor, and process with steel blade until smooth. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 2 hours. Turn brisket over and bake uncovered for one more hour or until fork tender. Cool, cover brisket and refrigerate overnight in cooking pan. The next day, transfer brisket to a cutting board, cut off fat and cut with a sharp knife against grain, to desired thickness. Remove any congealed fat from sauce and bring to a boil on top of stove. Heat oven to 350. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Italian Pepperoni-Cheese Puffs ============================== 1 1/4 cups water 1/3 cup shortening 1 1/2 cups all-purpose flour 4 eggs 3/4 cup finely chopped pepperoni (3 oz.) 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) 2 tablespoons snipped fresh parsley 1/8 teaspoon garlic powder 1/8 teaspoon pepper Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Fresh Vegetable Pasta Salad =========================== 1/4 cup loosely packed fresh parsley sprigs 2 tablespoons salad oil 2 tablespoons wine vinegar 2 tablespoons water 1 to 2 cloves garlic 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 4 ounces fresh linguine, cut into 4-inch pieces, or 2 ounces dry linguine, broken 1 large carrot, cut into julienne strips 1 small turnip, cut into julienne strips 1 small zucchini, cut into julienne strips 1/2 cup chopped red sweet pepper 1/2 cup loose-pack frozen peas, thawed 2 ounces part-skim mozzarella, gruyere, or Swiss cheese, cubed Salad greens (optional) For dressing, in a blender container or food processor bowl combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper. Cover and blend or process until combined. Set aside. In a large saucepan cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes or until pasta and vegetables are tender. (Or, if using dry linguine, cook pasta according to package directions, adding carrot and turnip the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again. In a large salad bowl combine cooked pasta mixture, zucchini, pepper, peas, and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Bourbon Walnut Pie ================== Crust: 2 cups all purpose flour 1 teaspoon sugar 1/4 teaspoon salt 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces 1 large egg 1 tablespoon milk Filling: 1 cup dark corn syrup 1/2 cup sugar 3 large eggs 2 tablespoons (1/4 stick) unsalted butter, melted 2 tablespoons bourbon 1 1/2 tablespoons all purpose flour 1 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup chopped walnuts (about 3 ounces) 3/4 cup walnut halves (about 3 ounces) For Crust: Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. For Filling: Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts. Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Spain Olive trees originated in Asia Minor, and spread to the Mediterranean, where the climate is ideal for them. Olive trees can be found in almost all of the Mediterranean countries, but Spain is the largest producer of olives. Italy is also a very important olive producer. Olives have been introduced to several countries outside the Mediterranean; among them are Australia and the U.S. state of California. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=