The VJJE Recipe Weekly Vol. 13 No. 1

You can fake a pretty good plate of pasta by ribbon-cutting zucchini
with a vegetable peeler or a sharp knife (pare it down to the core
with the seeds). Same goes for eggplant, and spaghetti squash is a
naturally ready-made substitute for noodles when you steam or roast
it and fluff up the spaghetti-like strands with a fork. Briefly saute
the veggie "noodles" with herbs and garlic (you want to leave some
texture) and it's a delicious dish.

Cabbage may be shredded and cooked like noodles, or the large leaves
boiled and left whole as a substitute for wide lasagna noodles. If
you are making a lasagna type dish, two good substitutes for high
carb wheat flour noodles are boiled cabbage leaves or prepared slices
of chicken or turkey lunch meat. Layer these low carb ingredients
between rich mounds of cooked and drained ground beef, spices, tomato
sauce and cheese. More Cooking Tips

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This Week's Culinary Quiz (Answer at the bottom of page)

       What topping, brought from America to Europe in the
      16th century, revolutionized the "flatbread" into the form
      that we now know as pizza?

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Quote of the Week:

   "Don't smoke too much, drink too much, eat too much or work
    too much. We're all on the road to the grave -- but there's
    no need to be in the passing lane."

- Robert Orben (1927--) American humorist

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UPCOMING FOOD HOLIDAYS:

          January is: National Egg Month
                      Bread Machine Baking Month
                      Oatmeal Month
                      Wheat Bread Month
                      National Hot Tea Month
                      Fat Free Living Month
                      National Soup Month

            January 3 - National Chocolate Covered Cherry Day
            January 4 - National Spaghetti Day
            January 5 - National Whipped Cream Day
            January 6 - National Shortbread Day
            January 7 - National Tempura Day
            January 8 - National English Toffee Day
            January 9 - National Apricot Day
            January 10 - National Bittersweet Chocolate Day

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Taking the Mystery Out of French Pâté
By Mark Bittman

Those of us who grew up eating chopped liver made with schmaltz
(chicken fat) had a particular group of sensations almost completely
unlike that associated with liver pâté made in the French style.

Leaving aside the fact that the French stuff is almost as unkosher
as it could be (it includes butter and cream), it’s a more luxurious
and elegant product. Not better, mind you, but of a different world
entirely.

When I first made it 35 years ago, I was stunned: the color and
texture are lighter and the flavor more mysterious. Of course, the
mystery is no mystery: it results from the inclusion of a mixture of
spices (sometimes called quatre épices, or four spices, though there
may be three or five) and brandy. The lightness and texture are thanks
to the cream and butter.

French pâté is in fact easier to make than my grandmother’s chopped
liver, which called for rendering chicken fat. Here, you just soften
onions in butter, cook the livers, cool, purée and refrigerate.

You don’t have to bother with soaking the livers in milk, a step
found in many recipes. Season aggressively: you want to taste the
pepper, the coriander, the brandy and even the allspice and clove.

Finally, cook the liver quickly, over pretty high heat. What you
want is to brown the outside while keeping the inside pink. This,
perhaps, is another major difference between pâté and chopped liver,
in which the livers are almost always cooked to death.

Creamy Chicken Liver Pâté
=========================
    10 to 15 peppercorns
    2 allspice berries
    1 clove
    4 coriander seeds
    1/2 cup butter
    1 onion, chopped
    1 pound chicken livers
    Salt
    1/3 cup cream
    1 to 2 tablespoons brandy
    Bread or crackers for serving

1. In a spice grinder or clean coffee grinder, combine peppercorns,
allspice, clove and coriander seeds; grind until fine and set
aside.

2. Melt 2 tablespoons butter in a skillet over medium-high heat; when
    foam subsides, add onion and cook until softened, about 3 to 4
    minutes. Add livers to pan and sprinkle with salt; cook livers on
    one side until they begin to brown, about 2 minutes, then flip
    them and cook the other side. Be sure to keep heat relatively high
    so that the outside of livers sears and inside stays pink.

3. Put onion, livers and their buttery juices into a food processor
or blender with remaining butter, the cream, spices and brandy.
Purée mixture until it is smooth; taste and adjust seasoning.

4. Put pâté in a terrine or bowl, smooth top and put in refrigerator
for 2 to 3 hours or until fully set. Serve pâté with bread or
crackers.

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THE E-COOKBOOKS LIBRARY

Find out why the E-Cookbooks Library is one
of the greatest values on the internet!

Get Over 100 Cookbooks For One Low Price!

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This Week's Wine Selection
==========================
Brancott Reserve Pinot Noir 2006 Price: $13

Garnet red in color, this wine exhibits ripe cherry and spice
accentuated with rich plum and savory highlights. It has a rich,
sweet approach displaying ripe dark berry fruits, subtle oak spice,
velvety tannins and a long, concentrated finish.

Serve With:

Fettuccine with Shiitake Mushrooms and Basil
============================================
    2 tablespoons extra-virgin olive oil
    3 cloves garlic, minced
    2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
    2 teaspoons freshly grated lemon zest
    2 tablespoons lemon juice juice
    1/4 teaspoon salt, or to taste
    Freshly ground pepper to taste
    8 ounces fettuccine or spaghetti
    1/2 cup freshly grated Parmesan cheese (1 ounce)
    1/2 cup chopped fresh basil, divided

Bring a large pot of lightly salted water to a boil for cooking
pasta.

Heat oil in large nonstick skillet over low heat. Add garlic and
cook, stirring, until fragrant but not browned, about 1 minute.
Add mushrooms and increase heat to medium-high; cook, stirring
occasionally, until tender and lightly browned, 4 to 5 minutes.
Stir in lemon zest, lemon juice, salt and pepper. Remove from the
heat.

Meanwhile, cook pasta, stirring occasionally, until just tender,
9 to 11 minutes or according to package directions. Drain, reserving
1/2 cup cooking liquid.

Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup
basil to the mushrooms in the skillet; toss to coat well. Serve
immediately, garnished with remaining basil.

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FOOD FUNNIES: Excerpts From Bargain Bin Cookbooks
=================================================

9. "After aging unrefrigerated for 4 months, strain through a
mixture of charcoal and sand to remove moldy scum on the
surface."

8. "For greasing the pan, 10w40 is preferable, though any weight
oil will do."

7. "Taste, adjust seasonings (and cooking times, ingredients, and
quantities)."

6. "... so I thought, why waste all these dissected frogs?"

5. "Holy Cow Ice Cream: Take 2 pounds of fresh calf’s liver ..."

4. "Peel and mince the iguana finely before salting."

3. "... then warm under your armpits for approximately an hour
for authentic Eurpoean aroma and seasoning."

2. "Don’t forget to remove your shoes before mashing the
potatoes."

... and the # 1 Excerpt From Bargain Bin Cookbooks ...

1. "Let cool 15 minutes, while deciding whether to serve."

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Olive Garden's San Remo Seafood Dip
===================================
    1 (6 oz.) can tiny shrimp (drain, reserve liquid)
    1 (6 oz.) can crab meat (drain, reserve liquid)
    2 oz. cream cheese, cubed
    2 tablespoons olive oil
    2 tablespoons flour
    1/4 teaspoon salt
    1/8 teaspoon crushed garlic
    1 teaspoon horseradish
    1/3 cup asiago cheese
    2 tablespoons grated parmesan cheese
    3/4 cup half and half
    1 1/2 cups Barilla marinara sauce (remove excess liquid)
    1/4 cup parmesan cheese (for topping)
    Breadsticks bought at the store

On medium-low, heat olive oil and flour in 2 quart saucepan. Add
liquids from canned seafoods. Add cubed cream cheese, salt, garlic
and horseradish. Stir till smooth. Add asiago and 2 tablespoons
parmesan cheese. Stir until smooth. Add seafood; blend well. Simmer
until heated.

Add half and half a little at a time to seafood sauce. It will
resemble a pudding. Simmer 12-15 minutes. Stir frequently, don't
scorch.

In a shallow baking dish, spray with a non-stick spray. Line the
bottom of the dish with the marinara. Place seafood mixture on top of
the marinara. Sprinkle with 1/4 cup parmesan cheese.

Bake at 325F for 10-15 minutes. Do not brown. Let cool for a few
minutes before serving.

Breadsticks: Follow the instructions on the package for baking time
and temp. Before you put them in the oven, brush with olive oil and
sprinkle with parm cheese. Wrap in tin foil. When they're done, cut
them on a diagonal into dipping size pieces.

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Coriander Teriyaki Flank Steak
==============================
    1 teaspoon coriander seeds, coarsely ground in an electric
      coffee/spice grinder
    1 lb. flank steak
    1 1/2 tablespoons soy sauce
    2 teaspoons packed brown sugar
    2 teaspoons minced peeled fresh ginger
    1 garlic clove, minced
    1 teaspoon vegetable oil
    1/4 cup fresh cilantro leaves

Press coriander onto both sides of steak and put steak on a large
plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil
and pour over steak, turning steak to coat. Marinate, turning
occasionally, 10 minutes. Preheat broiler.

Heat an oiled broiler pan about 3 inches from broiler until hot. Put
steak on hot pan and broil 4 to 5 minutes per side for medium-rare.
Transfer steak to a cutting board and let stand 5 minutes before
slicing. Sprinkle with cilantro.

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Chicken Pot Pie
===============
    1 tablespoon each olive oil and butter
    1 large onion, chopped
    2 teaspoons finely minced garlic
    2 tablespoons all-purpose flour
    2 teaspoons dried tarragon
    3 carrots, halved and cut into 1-inch pieces (1 1/2 cups)
    1 cup peeled and diced (1/2-inch) russet potatoes
    1 Granny Smith apple, cored and cut into 1/2-inch pieces
    2 1/2 cups chicken broth
    1/2 cup fresh or frozen peas
    1/4 cup chopped fresh dill
    1 medium-sized ripe tomato, seeded and cut into 1/2-inch dice
    2 1/2 cups diced cooked chicken
    Salt and pepper, to taste
    1 sheet prepared puff pastry (1/2 pound), thawed if frozen
    1 egg mixed with 1 tablespoon water

Heat the oil and butter in a pot over low heat. Add the onion; cook,
stirring, for 10 minutes. Add the garlic; cook 2 minutes more.
Sprinkle with the flour and tarragon; cook, stirring constantly, for
1 to 2 minutes more.

Add the carrots, potatoes, apple, and broth; bring to a boil. Reduce
heat to a gentle simmer and cook, partially covered, until the
vegetables are tender, about 20 minutes. Add the peas, dill, tomato,
and chicken; season to taste with salt and pepper, then cook 5
minutes more.

Preheat the oven to 350F. Spoon the mixture into a 2-quart round
ovenproof casserole. On a lightly floured surface, roll puff pastry
out to form a circle 2 inches larger than the casserole. Brush some
egg wash around the inside and outside rim of the casserole. Lay the
pastry over the top, trim the overhang to 1 inch, and crimp the edges
around the rim to seal. Cut several slits in the pastry to release
the steam, then brush with remaining egg wash. Bake until crust is
golden, 40 to 45 minutes.

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Sausage and Bell Pepper Ziti
============================
    8 ounces ziti or other tubular pasta
    2 tablespoons olive oil
    2 Italian sausages (about 6 ounces), casings removed
    2 cups chopped onions
    1 1/2 red bell peppers, thinly sliced
    1/2 cup dry red wine
    1 (14 1/2-ounce) can diced tomatoes in juice with Italian
      seasonings
    Freshly grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender
but still firm to bite, stirring occasionally. Drain. Return to pot.

Meanwhile, heat oil in heavy medium skillet over medium-high heat.
Add sausage; saute until brown, breaking up with fork, about 4
minutes. Add onions and peppers; saute 5 minutes. Stir in wine; boil
2 minutes, scraping up browned bits. Add tomatoes with juices. Reduce
heat to medium and cover; simmer until slightly thickened, about 4
minutes.

Add sauce to pasta. Toss over medium heat until heated through.
Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

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Banana Crepes
=============
    1 cup all-purpose flour
    1/4 cup confectioners' sugar
    2 eggs
    1 cup milk
    3 tablespoons butter, melted
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    1/4 cup butter
    1/4 cup packed brown sugar
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/4 cup half-and-half cream
    6 bananas, halved lengthwise
    Whipped cream
    1 pinch ground cinnamon

Sift flour and powdered sugar into a mixing bowl. Add eggs, milk,
butter, vanilla, and salt; beat until smooth. Heat a lightly greased
6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that
batter spreads to almost cover the bottom of skillet. Cook until
lightly browned; turn and brown the other side. Repeat process with
remaining batter, grease skillet as needed.

Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4
teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly
thickened. Add half the bananas at a time to skillet; cook for 2 to 3
minutes, spooning sauce over them. Remove from heat.

Roll a crepe around each banana half and place on serving platter.
Spoon sauce over crepes. Top with whipped cream and a pinch of
cinnamon.

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Beef, Barley, and Vegetable Soup
================================
    2 tablespoons vegetable oil
    1 pound beef stew meat
    1 pound meaty beef bones (such as beef shank bones)
    3 celery stalks, chopped
    1 large onion, chopped
    1/4 cup pearl barley
    4 cups water
    2 14 1/2-ounce cans beef broth
    1 28-ounce can diced tomatoes in juice
    1 10-ounce package frozen corn kernels
    2 cups frozen sliced okra
    2 small bay leaves
    2 teaspoons garlic powder
    1 1/2 cups frozen peas
    1 1/2 to 2 teaspoons hot pepper sauce

Heat oil in large pot over medium-high heat. Add stew meat and
bones; saute until beef is dark brown, about 8 minutes. Transfer beef
and bones to plate. Add celery, onion, and barley to pot. Saute until
onion is golden, about 15 minutes. Add 4 cups water, beef broth,
tomatoes with juices, corn, okra, bay leaves, and garlic powder.
Return beef and bones to pot and bring to boil. Reduce heat to
medium-low and simmer uncovered until beef is almost tender, about
1 hour.

Add peas and 1 1/2 teaspoons hot pepper sauce to soup. Cover and
simmer until beef is tender, about 30 minutes longer. Season with
salt, pepper, and more hot pepper sauce, if desired.

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Heavenly Hash Brown Casserole
=============================
    1/2 cup chopped onion
    1 pint sour cream
    1 (10.75 ounce) can condensed cream of chicken soup
    2 cups shredded Cheddar cheese
    salt and pepper to taste
    1 (2 pound) package frozen hash brown potatoes, thawed
    2 cups crushed potato chips
    1/2 cup melted butter

In a large mixing bowl combine onion, sour cream, soup, cheese, salt
and pepper. Press the excess water out of the hash browns and then
add them to the soup mixture and mix well. Transfer to a 9x12 inch
casserole dish. Sprinkle potato chips on top, then drizzle with
butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until
golden brown.

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Homemade Peanut Butter Cups
===========================
    2 cups milk chocolate chips
    2 tablespoons shortening
    1/2 cup butter
    1/2 cup crunchy peanut butter
    1 cup confectioners' sugar
    2/3 cup graham cracker crumbs
    30 mini (1 3/4 by 1 1/4 inch) paper cups

In 1-quart saucepan combine chocolate chips and shortening. Cook
over low heat, stirring occasionally, until melted and smooth (3 to
5 minutes).

Loosen top paper cup from stack, but leave in stack for greater
stability while being coated. With small paint brush, coat inside top
cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch
thickness, bringing coating almost to top of cup but not over edge.
Repeat until 30 cups are coated; refrigerate cups.

In 2-quart saucepan combine butter or margarine and peanut butter.
Cook over medium heat, stirring ocassionally, until melted (4 to 6
minutes). Stir in confectioners' sugar and graham cracker crumbs.
Press about 1/2 tablespoon filling into each chocolate cup.

Spoon about 1/2 teaspoon melted chocolate on top of filling; spread
to cover. Freeze until firm (about 2 hours) carefully peel off paper
cups. Store refrigerated.

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This Week's Culinary Quiz Answer: Tomatoes

It took quite sometime for the tomato to be accepted as edible in
Europe. For a while the Europeans thought that the tomato was
poisonous due to the fact that some of the other fruit of the
nightshade family happen to be. The topping became really popular
in the 18th century when some of the poor people from the areas
surrounding Naples began putting the tomato on top of their
flatbreads due to the fact that is was relatively cheap to grow
or buy.

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