* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 47 = = = = = = = = = = = = = = = = = = = = = = = = = = = Still Looking For A GREAT Gift Idea? ==================================== * Personalized Aprons - Makes a VERY special present! Add a matching chef hat at a special price! * Designed Aprons - Over 700 different images! You're sure to find something for anyone! * Custom Chef Coats - Beginner cooks and professional chefs alike will enjoy a personalized chef coat! We offer a variety of shipping options to make sure your gift arrives on time. http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: An Ode to a Chestnut > Wine Appreciation: Hugel Gentil 2005 > Food Funnies: Questions To Ask Yourself Before Buying Egg Nog S E L E C T E D R E C I P E S : * Chili's Tortilla Crunch Chicken Fingers http://www.e-cookbooks.net/recipes1/12151.htm * Spicy Red Pork and Bean Chili http://www.e-cookbooks.net/recipes1/12162.htm * Chicken and Dumplings http://www.e-cookbooks.net/recipes1/12163.htm * Beef Tenderloin with Roasted Shallots http://www.e-cookbooks.net/recipes1/12164.htm * Southwestern Christmas Salad http://www.e-cookbooks.net/recipes/12225.htm * Holiday Green Beans and Bacon http://www.e-cookbooks.net/recipes/12164.htm * Wassail http://www.e-cookbooks.net/recipes/12098.htm * Vanilla Rum Balls http://www.e-cookbooks.net/recipes/12307.htm > Healthy Eating: Low Carb: Maple Cream Squares http://www.e-cookbooks.net/recipes/1215lc.htm Diabetic: Bruschetta with Feta Cheese http://www.e-cookbooks.net/recipes/1215diab.htm Low Fat: Banana Oatmeal Pancakes http://www.e-cookbooks.net/recipes/1215lf.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== * Keep bottled lemon or lime juice or strong acidulated water (2 tablespoons lemon juice per 1 quart water) in a spray mister in the refrigerator and spray on cut apples, avocados, peaches, and pears, etc., to prevent browning * After chopping garlic or onions, run a lemon quarter over both the knife blade and the cutting board to remove the odor. * To wash white (button) mushrooms, rinse them under cold running water, rubbing off the dirt with your hands. Contrary to popular belief, the mushrooms will not absorb enough water during a brief rinse to become soggy. * It is often quicker and less messy to use kitchen scissors when cutting up dried fruits, bread, cake, lettuce, spinach, parsley, watercress, etc. You can also cut right into the bowl and avoid dirtying a cutting board or a knife. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Which now-impoverished country was the first to export coffee beans in large quantities to the West? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." - George Ellwanger (1848-1906) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 16 - Chocolate Covered Anything Day December 17 - National Maple Syrup Day December 18 - National Roast Suckling Pig Day December 19 - Oatmeal Muffin Day December 20 - National Sangria Day December 21 - National French Fried Shrimp Day December 22 - National Date Nut Bread Day December 23 - National Pfeffernuesse Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= An Ode to a Chestnut By MARK BITTMAN Chestnuts are taken for granted everywhere they grow freely, which is in much of the world's temperate zones. Like acorns, they fall from their trees in startling numbers, except in the United States. About a century ago a blight destroyed nearly every chestnut tree here, leaving only a fraction of what once grew. Chestnuts are now a special occasion food for late fall, winter and holidays, when we typically roast them. But they are awesome as a vegetable; a simple stew of braised fall vegetables is transformed by chestnuts, as is a simple and traditional chicken dish with Chinese seasonings. Chestnuts, dense in flavor and texture, add a dimension that cannot be approached by any other ingredient. But chestnuts are too difficult to be called minimalist. Fresh ones must be peeled, an arduous task that can be minimized by either using large ones and limiting their number (as I do here) or getting people to peel their own. To peel, you cut an "X" on the flat side, then heat until the skins loosen. This can be done by boiling, roasting or, as I've recently learned, cooking in oil. This last process is the fastest and easiest while resulting in the best-tasting chestnuts. You're also left a well-flavored oil. Dried chestnuts keep forever, but are not as flavorful and must be soaked overnight to reconstitute. Peeled and frozen chestnuts, harder to find (try www.earthy.com), are better in taste and easier to use. I try to keep a couple of pounds in my freezer. But fresh ones, especially the really big ones, are so delicious and worth the effort. Their season will end with the new year, so now is their time. Braised Chestnut Chicken ======================== 1/2 cup (about 1/2 ounce) dried shiitake mushrooms Peanut oil or neutral oil like grapeseed or corn oil, as needed 12 to 16 large chestnuts 4 scallions, trimmed and chopped 1 2-inch piece fresh ginger, peeled and minced 2 to 3 pounds bone-in chicken thighs and drumsticks 1/4 cup soy sauce Cooked white rice for serving 1. Put mushrooms in a bowl, and cover with boiling water. Pour 1/16 inch of oil in a large deep skillet or casserole, preferably nonstick, and place over medium heat. Cut an "X" in flat side of each chestnut, and add them to oil. Cook, shaking pan occasionally, until skins loosen, 5 to 10 minutes. Remove with a slotted spoon to a plate lined with paper towels; when cool, peel. 2. While chestnuts cool, drain all but about 2 tablespoons oil from skillet. With heat on medium, add scallions and ginger and cook, stirring once or twice, for about 30 seconds. Reserve about 1/2 cup of mushroom soaking liquid, then drain mushrooms and add to pan. Cook, stirring occasionally, until lightly brown, about 2 minutes. Remove mixture with a slotted spoon, and reserve. 3. Put chicken pieces in skillet skin-side down. Brown well on all sides, then add mushroom mixture to pan, along with soy sauce, mushroom-soaking liquid and chestnuts. Stir well, cover, and turn heat to low. Simmer for 20 to 30 minutes, adding water if mixture dries out; dish is done when chicken and chestnuts are tender and sauce is thickened slightly. Serve hot, with 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 ========================== Hugel Gentil 2005 Price: $13 The 2005 has a pure, fresh bouquet, particularly fruit-driven and floral, engaging and expressive, flattering and affectionate. On the palate it is dry, with a lively, youthful freshness that makes it agreeably refreshing, and an appealingly scented finish. Serve With: Sichuan-Style Shrimp ==================== 1 1/2 tablespoons peanut oil 2 teaspoons finely chopped fresh ginger 1 tablespoon coarsely chopped garlic 2 tablespoon finely chopped scallions 1 lb. raw shrimp, shelled and deveined For the sauce: 1 tablespoon tomato paste 2 teaspoons chili bean sauce 2 teaspoons Chinese black vinegar or cider vinegar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons sugar 2 teaspoons sesame oil Cilantro sprigs, to garnish (optional) 1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions. 2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes. 3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Questions To Ask Yourself Before Buying Egg Nog ============================================================= 8. "What's the best egg-to-nog ratio?" 7. "I have high cholesterol -- is there egg white nog?" 6. "What other disgusting egg-based beverages could I try?" 5. "Has this egg nog been approved by the Nogmaster General?" 4. "Is egg my best choice of nog?" 3. "Which one's the egg nog that all the rappers drink?" 2. "Do I really feel like drinking this crap?" ... and the #1 Question To Ask Yourself Before Buying Egg Nog ... 1. "Am I feeling sufficiently noggy today?" =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Chili's Tortilla Crunch Chicken Fingers ======================================= 1 pkg. dry onion soup mix 1 teaspoon crushed red pepper flakes 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cumin 1 cup finely crushed tortilla chips 1 1/2 lb. boneless skinless chicken breasts 2 tablespoons butter or margarine, melted 1 egg 2 tablespoons water Preheat oven to 375F. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Red Pork and Bean Chili ============================= 1/2 lb. sliced bacon 4 lb. boneless pork shoulder, cut into 1-inch cubes 2 tablespoons vegetable oil 1 large white onion, chopped 1 to 2 fresh jalapeno chiles, seeded and chopped 4 large garlic cloves, minced 2 teaspoons dried oregano, crumbled 1/3 cup chili powder 1 tablespoon ground cumin 1/4 teaspoon cayenne 1 (14 oz.) can beef broth 1 cup brewed coffee 1 cup water 1 (28 oz.) can crushed tomatoes with puree 2 (19 oz.) cans kidney beans, rinsed and drained Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapenos and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with puree. Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken and Dumplings ===================== 3-4 lbs. chicken 1 gallon water 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1/2 teaspoon black pepper 2 celery ribs, chopped 4 green onions, sliced thin or 1/2 medium onion, chopped 1 carrot, shredded 6 chicken bouillon cubes Dumplings: 6 cups flour 2 teaspoons baking powder 1 teaspoon poultry seasoning 1 teaspoon salt 1 cup margarine or butter flavor shortening 2 eggs, beaten 2 cups chicken stock Place whole chicken and water into large pot or dutch oven. Add poultry seasoning, garlic powder, and pepper. Bring to boil and reduce heat to medium. Cook chicken for about 1 hour or until tender. When done, carefully remove chicken from pot; set aside to cool. Remove 2 cups of stock and set aside to cool. Add celery, onion, carrot and boullion cubes to remaining stock and continue to cook on simmer. While chicken is cooling, prepare dumplings. Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt. Add margarine and combine until mixture is coarse and crumbly. Add eggs and cooled chicken stock then stir by hand to form a dough. Turn out onto floured surface and knead slightly until smooth. Roll out to about a 1/8 inch thickness. Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide. Repeat the process, cutting horizontal strips, which will give you little square dumplings. Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible. Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan. When done, remove from heat and cover pan. Remove skin and debone cooled chicken. Cut into bite size pieces then fold into hot dumplings and broth. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Beef Tenderloin with Roasted Shallots ===================================== 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled 3 tablespoons olive oil 6 cups canned beef broth 1 1/2 cups tawny Port 1 tablespoon tomato paste 2 (3 to 3 1/4-pound) beef tenderloins (large ends), trimmed 2 teaspoons dried thyme 7 bacon slices, chopped 6 tablespoons (3/4 stick) butter 1 1/2 tablespoons all purpose flour 1 large bunch watercress Position rack in center of oven and preheat to 375F. In 9 inch diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, saute bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon sauce over. Garnish with watercress. Pass remaining sauce. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southwestern Christmas Salad ============================ 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 7 tablespoons olive oil 1 jalapeno chili, seeded, minced 2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled 4 navel oranges 2 pink grapefruit 1 head red leaf lettuce or Boston lettuce 3 avocados, peeled, pitted, sliced 1/4 cup pine nuts, toasted Pomegranate seeds (optional) 1 small red onion, thinly sliced, rings separated Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Mix in chili and rosemary. Season with salt and pepper. (Can be made 1 day ahead. Cover and let stand at room temperature.) Cut all peel and white pith from oranges and grapefruit. Slice oranges into rounds. Cut grapefruit in half lengthwise, then slice crosswise into half rounds. Line platter with lettuce. Arrange orange slices in center of platter, overlapping slices. Arrange grapefruit slices around oranges, overlapping slices. (Can be made 4 hours ahead. Cover and chill.) Arrange avocado slices around grapefruit, overlapping slices. Top with nuts and pomegranate seeds, if desired. Arrange onions over all. Drizzle dressing over. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Holiday Green Beans and Bacon ============================= 7 slices bacon 2 - 9-ounce packages frozen whole green beans, thawed 6 medium carrots, cut into 3- to 4-inch-long strips 2 tablespoons margarine or butter 2 cloves garlic, minced 1/2 teaspoon pepper In a large skillet cook bacon, uncovered, over medium heat for 8 to 10 minutes or until just crisp, turning occasionally. Remove bacon, reserving 2 tablespoons drippings in skillet; drain bacon on paper towels. Add green beans, carrots, margarine or butter, and garlic to reserved drippings in skillet. Stir-fry over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon. Stir pepper into vegetable mixture. Remove from heat. Transfer to a serving bowl. Top with crumbled bacon. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Wassail ======= 2 1/4 cups white sugar 4 cups water 2 cinnamon sticks 1 - 1/4 inch thick slice ginger 4 cups orange juice 2 cups lemon juice 8 cups apple cider or juice 8 allspice berries 1 tablespoon whole cloves In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Vanilla Rum Balls ================= 3 tablespoons cocoa powder 1 cup confectioners' sugar 3 cups vanilla wafers, crushed 4 tablespoons dark corn syrup 1/2 cup dark rum (more or less, depending on personal tastes) extra cocoa or ground chocolate, to roll the rum balls in In a large bowl, sift together the cocoa and confectioners' sugar. In a food processor or blender crush/crumble the vanilla wafers. Add the crushed vanilla wafers to the sugar mixture and combine. Add the remaining ingredients. Form the mixture into 1 inch balls with your hands. The balls should hold together easily and retain their shape. If the mixture is too dry to hold together or too wet to form balls, you can easily adjust the consistency by adding rum/sugar accordingly. Sprinkle the extra cocoa or ground chocolate on a flat surface and roll the balls in to coat. Store in a sealed container. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Yemen First grown in east Africa, the Arabica coffee plant took off in the highlands of Yemen and was exported from the Yemeni port of al-Makha (Mokha). Yemen was a global commercial hub for a while in the 17th and 18th centuries, but it is now one of the poorest countries in the world. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=