* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 48 = = = = = = = = = = = = = = = = = = = = = = = = = = = Discover Our HUGE Selection Of Cooking Aprons! ============================================== * The Ultimate Housewarming Gift! * Unique Novelty Designs - Great Conversation Starters! * Perfect For Anyone That Loves To Cook! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Duck's Day in the Pan > Wine Appreciation: Raymond R Collection Merlot 2004 > Food Funnies: Alternatives to Giving Fruitcake This Year S E L E C T E D R E C I P E S : * Carrabba's Spicy Sausage Lentil Soup http://www.e-cookbooks.net/recipes/12221.htm * Chicken and Mixed Vegetable Stew http://www.e-cookbooks.net/recipes/01052.htm * Christmas Chateaubriand http://www.e-cookbooks.net/recipes4/12213.htm * New England Boiled Dinner http://www.e-cookbooks.net/recipes/01054.htm * Crown Roast of Lamb with Rosemary and Oregano http://www.e-cookbooks.net/recipes4/12215.htm * Stewed Mushrooms http://www.e-cookbooks.net/recipes/01056.htm * Cinnamon Glazed Almonds http://www.e-cookbooks.net/recipes4/ir118.html * Chocolate Mousse http://www.e-cookbooks.net/recipes/01058.htm > Healthy Eating Low Carb: Beef Bourguignon http://www.e-cookbooks.net/recipes/lc1.htm Diabetic: Sugar-Free Raisin Bars http://www.e-cookbooks.net/recipes/diab1.htm Low Fat: Low Fat Doughnuts http://www.e-cookbooks.net/recipes/lowfat1.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Low Fat Cooking: * Get into the habit of measuring the oil you use while you cook, rather than just pouring it out of the bottle. It will be much easier to moderate the amount you use. * Use non-stick cookware so that you don't have to use as much, if any, fat. When sauteing, use a small amount of chicken broth or wine instead of butter or oil. * Stock up on spices. One of the keys to cooking low fat and not getting bored is to spice your food well. When you have finished your recipe, always taste it and adjust the spices to meet your taste. * To make fat-free broth, chill your meat or chicken broth. The fat will rise to the top, and you can remove it before using the broth. 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 native American fruit is also known as the bounceberry? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef." - Andy Rooney =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= 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 23 - National Pfeffernuesse Day December 24 - National Egg Nog Day December 25 - National Pumpkin Pie Day December 26 - National Candy Cane Day December 27 - National Fruitcake Day December 28 - Eat Vegetarian Day December 29 - Pepper Pot Day December 30 - National Bicarbonate of Soda Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Duck's Day in the Pan By MARK BITTMAN Producing the type of roast duck you see hanging in the windows of many Chinese restaurants is nearly impossible at home. I've tried, believe me, and it is about as far from the minimalist ideal as making vegetable pate. The good news is that very similar results can be achieved, in less than an hour, if you cut up the duck. Taking apart a duck is not unlike sectioning a chicken; although the joints are a bit trickier to locate, you will find them. And with a just a modicum of attention, the duck will gain a glorious, mahogany color that will belie the amount of work you spent on it. Begin by braising the cut-up duck in its own fat. This is a technique (popularized, it seems fair to mention, by Paula Peck, the late cookbook writer) that renders just about all the fat. It works so well that it is my standard preparation for duck, one that results in a crisp and moist bird. Once the bird is done, remove it from the pan and add the soy sauce, sherry and the same combination of spices that make up five-spice powder: ginger, cinnamon, cloves, coriander and star anise. You could, of course, use five-spice powder, but whole spices yield more distinctive flavors. With these goes the secret ingredient that is the key to success in so many glazed dishes: sugar. The sugar melts, caramelizes and becomes sticky, causing the soy-spice mixture to adhere beautifully to the skin of the duck. The only danger is in allowing the cooking to go too far, because the sugar can turn from brown to black in an instant. So when the duck looks perfect, be sure to get it out of the pan. You may not get to hang it in the window, but you'll still love it. Chinese "Roast" Duck ==================== 1 duck, 4 to 5 pounds Salt and pepper to taste 2 tablespoons Shao Xing rice wine or dry sherry 3 tablespoons soy sauce 1/2 cup brown sugar 1 cinnamon stick, about 3 inches long 5 or 6 nickle-size slices ginger 4 pieces whole star anise 2 cloves 1 teaspoon coriander seeds 1. Cut duck as you would a chicken, into 6 or 8 serving pieces; discard wing tips, back and neck, or reserve to make stock. Place duck, skin side down, in a 12-inch skillet over high heat and sprinkle it with salt and pepper. When duck begins to sizzle, cover skillet and turn heat to medium. After 15 minutes, turn duck and season skin side. After 15 more minutes, uncover skillet and turn heat to medium-high. Cook duck, turning as necessary, so that it browns nicely on both sides; this will take another 15 minutes or so. 2. Remove duck to a plate and pour off all but a tablespoon of fat; leave any solids in pan. Over medium-high heat, add rice wine and bring to a boil. Add soy sauce and 2 tablespoons water and bring to a boil; stir in remaining ingredients. Once mixture starts bubbling, return duck to skillet and cook, turning it frequently until sauce is thick and duck is well-glazed, 5 to 10 minutes. Remove duck, then scoop solid spices out of sauce. Spoon sauce over duck and serve. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Raymond R Collection Merlot 2004 Price: $11 This is a big fruit-forward, well-structured Merlot that opens with aromas of black cherry, raspberry, plum, chocolate, black pepper, spice, cedar and vanilla bean. It fills the mouth with black cherry, blackberry, black licorice, plum, hints of nutmeg and spicy oak followed by toasty vanilla in the smooth finish. This medium-bodied wine is well balanced and approachable with a good combination of acid and tannins. Serve With: Filets Mignons with Mushroom Sauce ================================== 1 slice bacon 1 small garlic clove, mashed to a paste 1 1/2 tablespoons unsalted butter 6 white mushrooms (about 1/4 pound), sliced thin 2 tablespoons Cognac or other brandy 2 tablespoons water 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon minced fresh parsley leaves 2 filet mignons, each about 1 inch thick In an 8-inch skillet, preferable cast-iron, cook bacon over moderate heat until crisp and transfer to paper towels to drain. Pour off excess fat from skillet. Crumble bacon and reserve. In skillet cook garlic in 1 tablespoon butter over moderately low heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over moderate heat, stirring, until liquid from mushrooms starts to evaporate. Add Cognac or other brandy and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire sauce and boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep sauce warm. Pat filets mignons dry with paper towels and sprinkle with salt and pepper to taste. In skillet heat remaining 1/2 tablespoon butter over moderately high heat until foam begins to subside and saute filets mignons 4 minutes. Sear sides slightly and turn filets over. Saute 3 to 3 1/2 minutes more for medium-rare meat. Divide filets between 2 plates and spoon sauce over them. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Alternatives to Giving Fruitcake This Year ======================================================== 9. It's now acceptable to call it an "Alternative-Lifestyle" Cake. 8. Thanks to the divorce, instead of giving a fruitcake to my mother-in-law this year, I can be more honest and give her a good swift kick to the head. 7. Tell her what you really think. Car bombs say it with flare. 6. This year's rage -- Chia fruitcake. (Looks suspiciously like last year's fruitcake.) 5. Find that close-out sale on boat anchors and go wild. 4. Although my "poultrycake" was universally panned, Grampa did admit that he hasn't been this regular in years. 3. Now, instead of saying "nutty as a fruitcake," my friends can say "gassy as a beancake!" 2. Aardvark, abacus... zucchini, zwieback. ... and the #1 Alternative to Giving Fruitcake This Year ... 1. Donate all fruitcakes to Habitat for Humanity for use in building safe, sturdy, low-cost housing. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Carrabba's Spicy Sausage Lentil Soup ==================================== 1 tablespoon olive oil 1 onion, chopped 4 celery stalks, sliced 6 oz. smoked sausage (such as kielbasa), coarsely chopped 4 cups chicken or vegetable stock 4 cups water 2 cups green lentils 1 strip (3 inches long) orange rind 1 teaspoon crumbled dried marjoram 1 teaspoon crumbled dried savory 3 carrots, peeled and sliced 2 potatoes, peeled and diced salt and pepper, to taste In large heavy saucepan, heat oil over medium heat; add onion and cook for 5 minutes, stirring occasionally. Add celery and sausage; cook for 5 minutes, stirring occasionally. Add stock, water, lentils, orange rind, marjoram and savory; bring to boil. Reduce heat, cover partially and simmer for 30 minutes. Add carrots and potatoes; cover partially and simmer, stirring occasionally, for 35 minutes or until lentils are tender. Discard orange rind. Season with salt and pepper to taste. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chicken and Mixed Vegetable Stew ================================ 2 tablespoons vegetables oil 1 (4-pound) chicken, cut into 8 pieces 3 tablespoons butter 4 parsnips, peeled, sliced 3 large carrots, peeled, thinly sliced 3 medium leeks (white and pale green parts only), halved lengthwise, sliced 1 pound baby new potatoes, thickly sliced 3 tablespoons all purpose flour 3 cups canned chicken broth 2 tablespoons minced fresh tarragon or 2 teaspoons dried 1 bay leaf 1/4 cup whipping cream Heat vegetable oil in heavy large Dutch oven over medium heat. Sprinkle chicken pieces with salt and pepper. Add chicken to pot in batches and cook until light brown, about 5 minutes per side. Transfer chicken to bowl. Pour off fat from pot and discard. Add butter to same pot and melt over medium heat. Add sliced parsnips, carrots, leeks and potatoes and stir to coat. Cook 8 minutes, stirring occasionally. Add flour and stir 2 minutes. Gradually mix in chicken broth. Increase heat and bring to boil. Return chicken to same pot. Add 1 tablespoon tarragon and bay leaf. Reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes. Using tongs, transfer chicken pieces to large shallow bowl and tent with foil. Add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes. Discard bay leaf. Mix in remaining 1 tablespoon tarragon. Season stew to taste with salt and pepper. Spoon sauce and vegetables over chicken and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Christmas Chateaubriand ======================= 2-pound center-cut beef tenderloin roast (chateaubriand), trimmed and tied 1 teaspoon celery salt 1 teaspoon coarsely crushed black pepper 2 bacon slices 2/3 cup dry red wine 1 1/2 teaspoons minced fresh rosemary leaves 1 red bell pepper 1 1/3 cups beef or veal demiglace fresh rosemary sprigs for garnish Pat tenderloin dry and rub with celery salt and black pepper. Cut bacon into 1 1/2-inch pieces. In a heavy kettle just large enough to hold tenderloin cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a small bowl. Pour off all but 1 tablespoon bacon fat. Increase heat to moderately high and brown tenderloin on all sides, about 5 minutes total. With tongs transfer tenderloin to a plate. To kettle add wine, bacon, and rosemary and boil mixture 1 minute. Return tenderloin to kettle and cook at a bare simmer, covered, turning occasionally, 25 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of beef registers 125F for medium-rare. With tongs transfer tenderloin to a cutting board and let stand 10 minutes. While tenderloin is standing, cut bell pepper into 1/4-inch dice. With a slotted spoon discard bacon from cooking liquid. Add bell pepper and demiglace to cooking liquid and boil sauce over moderate heat until slightly thickened and reduced to about 1 1/3 cups. Cut tenderloin into 1/4-inch-thick slices and arrange on a platter. Spoon some of sauce over tenderloin and garnish with rosemary sprigs. Serve remaining sauce on the side. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= New England Boiled Dinner ========================= 5 pounds corned brisket of beef 6 peppercorns Cold water to cover 1/2 pound salt pork 3 parsnips, cubed 6 carrots, scraped and cubed 2 cups cubed rutabaga, or 6 small white turnips, peeled 8 small white onions, peeled 6 medium potatoes, quartered 4-6 wedges green cabbage Chopped parsley Melted butter Place the corned beef in a kettle, add the peppercorns and cold water, cover, bring to a boil and simmer 4-5 hours or until the meat is tender, skimming occasionally. Remove meat and keep in warm place. Add the salt pork (in one piece), parsnips, carrots, rutabaga or turnips, onions and potatoes. Cook 30 minutes. Add cabbage wedges during the last 10 or 15 minutes and cook just until tender. Place the meat on platter and surround with the vegetables. Blend parsley with melted butter and spoon over vegetables. Discard salt pork, but save stock for a pot-au-feu or other stew. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crown Roast of Lamb with Rosemary and Oregano ============================================= 1/4 cup chopped fresh rosemary 12 garlic cloves, minced 2 tablespoons chopped fresh oregano 1 tablespoon salt 2 teaspoons ground black pepper 2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together) Olive oil Preheat oven to 450F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil. Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125F to 130F for rare, about 20 minutes (or 130F to 135F for medium-rare, about 30 minutes; or 135F to 140F for medium, about 35 minutes). Transfer lamb to platter; let stand 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Stewed Mushrooms ================ 1/2 cup (1 stick) unsalted butter 1 tablespoon all purpose flour 3 pounds fresh mushrooms 2 cups dry red wine 2 cups canned vegetable broth 1/2 cup chopped onion 4 large garlic cloves, chopped 2 teaspoons Worcestershire sauce Chopped fresh parsley Melt butter in heavy large Dutch oven over medium heat. Add flour and stir to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire sauce. Cook until mushrooms are tender and sauce thickens, stirring occasionally, about 40 minutes. Season to taste with salt and pepper. Transfer mushrooms to bowl. Sprinkle with parsley and serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cinnamon Glazed Almonds ======================= 1/3 cup butter 2 egg whites, at room temperature Pinch of salt 1 cup sugar 3 cups whole natural almonds 4 teaspoons cinnamon Preheat oven to 325 degrees. Place butter in a 13" X 9" pan; place in oven to melt butter, about 7 minutes. Meanwhile, beat egg whites with salt until frothy; gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture onto pan; toss with butter. Bake about 40 minutes, tossing every 10 minutes, until almonds are crisp. Serve warm or at room temperature. Store cooled almonds in airtight container up to 2 weeks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Chocolate Mousse ================ 2 cups chilled heavy cream 4 large egg yolks 3 tablespoons sugar 1 teaspoon vanilla 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Cranberry Of all the fruits that we can grow or buy in the grocery store, only three are native to North America - Concord grapes, the blueberry and cranberries. Cranberries are called bounceberries because they bounce when ripe. This can be used to tell the ripe berries from the immature berries at harvest time. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=