| THIS WEEK'S FEATURES AND RECIPES:
> Article: Hearty Soup,
Short Wait
> Wine Appreciation:
Capcanes Mas Donis Barrica 2007
> Food Funnies: Signs
You’re Not In An Authentic French Restaurant
S
E L E C T E D R E C I P E S :
* Houston's
Spinach and Artichoke Dip
* Primanti
Brothers Sandwich
* Pot
Roast with Vegetables
* Penne
a la Carbonara
* Chicken
Piccata
* Sour
Cream-Horseradish Mashed Potatoes
* Corned
Beef Hash
* Banana
Split Cake
Healthy Eating:
Low Carb: Crockpot
Hungarian Goulash
Diabetic: Lemon
Chicken and Rice
Low Fat: Buffalo
Chicken Strips
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This Week's Cooking Tips
Cooking for a Crowd:
* Plan a simple menu with everything
done in advance, except simple
heating or reheating.
* Check that you have the pots and
pans and storage containers for
the foods you'll be preparing.
* If it's a buffet and people will
be balancing plates on their
laps, serve foods that are
already bite-sized and that don't
require cutting with a knife
and fork.
* When you're multiplying recipes,
keep in mind that cooking times
may be different if you change
the recipe size. A larger amount of
food may take longer to cook;
a smaller amount may be overcooked
in the same time.
* If you're serving wine, make it
white wine rather than red wine.
White wine is less of a menace
to your carpets. More Cooking
Tips
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This Week's Culinary Quiz
(Answer at the bottom of page)
It may be beneficial for roses to
have garlic planted next to them.
True or False?
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Quote of the Week:
"He dreamed he was eating
shredded wheat and woke up to
find the mattress half
gone."
- Fred Allen (1894-1956)
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Subscribe
to the VJJE Recipe Weekly - It's fun and it's free!
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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 23 - National Rhubarb Pie Day
January 24 - National Peanut Butter Day
January 25 - National Irish Coffee Day
January 26 - National Peanut Brittle Day
January 27 - National Chocolate Cake Day
January 28 - National Blueberry Pancake Day
January 29 - National Corn Chip Day
January 30 - National Croissant Day
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Hearty Soup, Short Wait
By Mark Bittman
Too few soups are both hearty and
quick to make, but West Lake soup
is a stunning exception. Named after
its area of origin, in Hangzhou,
China, it is sometimes called a
variation on egg drop soup. This is a
bit like calling a cream-enriched
lobster bisque a variation on
creamy potato soup.
When I have eaten West Lake soup
in restaurants and homes in this
country, it has had wonderfully
clear and intense flavors and a
marked richness. This comes not
only from dropped egg whites but from
loads of meat or fish, cilantro,
peas and, as I found out in the
cooking, a bit of cornstarch.
Most West Lake soup contains ground
meat, often pork, sometimes
beef. But a couple of months ago
I ate a version dominated by plain
white fish at a restaurant in Monterey
Park, Calif., a largely Asian
suburb of Los Angeles. The colors
of the fish, the cilantro and the
peas offset one another beautifully,
and the dish had more flavor
than when made with beef.
You can make the soup in the same
time with fish or meat (or even
ground turkey or chicken, or crab
meat). The other ingredients, which
include a hefty amount of black
pepper and soy sauce, are strong
enough so that the results are splendid,
especially if you begin by
sauteing shallots or onions until
they are nicely browned.
Some people will eat nothing with
this much cilantro, so I tried
preparing the soup with chopped
watercress or chopped kale. Both
"worked" - as would dark greens
like spinach or collards, or even
parsley - though they changed the
soup's flavor. Cilantro lovers will
probably prefer the original, but
no one should pass up this chance
to expand a repertory of fast and
rich soups.
West Lake Fish Soup
===================
2 tablespoons peanut
oil, or neutral oil like corn or canola
1/2 cup peeled and
chopped shallots or onion
6 cups chicken or other
stock, preferably homemade
3 tablespoons soy sauce,
or to taste
1 teaspoon (at least)
ground pepper
1 cup peas, preferably
fresh (thaw frozen ones)
3/8 to 1 pound plain
white fish fillets, like flounder, roughly
chopped
(can use ground meat)
2 tablespoons cornstarch
2 egg whites, lightly
beaten
1 cup chopped fresh
cilantro leaves
Salt
1. Put oil in a saucepan large enough
to hold all ingredients, and
turn heat to medium.
A minute later add shallots. Cook about 10
minutes, stirring occasionally
until they are golden brown,
adjusting heat so they
do not burn.
2. Add all but 1/4 cup of stock,
and turn heat to medium-high. When
contents begin to steam,
add soy sauce, pepper, peas and fish, and
cook at a gentle simmer
(adjust heat as necessary), stirring
occasionally, until
peas are tender and fish is falling apart, 5
to 10 minutes. In a
small bowl, mix 1/4 cup of stock with
cornstarch.
3. Drizzle egg whites into saucepan,
stirring constantly with a whisk
or a pair of chopsticks.
Stir in cornstarch mixture. When soup
thickens, stir in cilantro.
Taste, and add more pepper or soy
sauce if you like and
salt if necessary. Serve immediately.
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THE
E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT!
Discover The #1 Cookbook Collection
In The World!
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This Week's Wine Selection:
Capcanes Mas Donis Barrica
2007 Price: $12
Ruby-red. Powerfully scented bouquet
of raspberry, blackberry,
cocoa powder and smoky minerals,
with a sexy floral overtone. Lush
and creamy but lively, with strong
red berry flavors and supple
texture. Highly alluring wine with
lingering sweet notes of rose
and red berries.
Serve With:
Tuscan Beef Stew with Polenta
=============================
For Stew:
3 tablespoons olive
oil
1 red onion, cut into
medium dice
3 carrots, peeled and
cut into 1/2-inch pieces
3 stalks celery, cut
into 1/2-inch pieces
2 pounds stew beef,
such as boneless chuck, trimmed of excess fat
and cut
into 1-inch cubes
2 1/2 cups dry red
wine
8 sprigs fresh thyme
3 medium tomatoes,
halved
3/4 teaspoon kosher
salt
1/2 teaspoon freshly
ground black pepper
For Polenta:
1 tablespoon olive
oil
4 cups vegetable stock
or broth
1 cup polenta (coarse
cornmeal)
For Stew: In heavy, large saucepan
over moderately high heat, heat
oil until hot but not smoking. Add
onion, carrot, and celery and saute,
stirring occasionally, until light
golden brown, about 10 minutes. Add
beef and saute, stirring occasionally,
until brown on all sides, about
5 minutes. Add wine and thyme, stir
well, and bring to boil. Add
tomatoes, salt, and pepper, then
lower heat to moderately low, cover,
and simmer, stirring every 15 minutes,
until beef is tender, about
2 hours.
While beef is simmering, make polenta.
Pour olive oil into large
serving bowl and swirl to coat.
Set aside. In heavy, large pot over
moderately high heat, bring stock
to boil. Lower heat to moderate and
slowly add polenta, stirring constantly.
Continue cooking, stirring
constantly, until polenta thickens
and pulls away from sides of pan,
about 10 minutes. Transfer to oil-coated
serving bowl and keep warm.
When beef is tender, use tongs to
remove tomato skins (if desired) and
thyme sprigs. Transfer stew to large
serving bowl. Serve polenta
alongside.
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FOOD FUNNIES: Signs You’re
Not In An Authentic French Restaurant
8. When you order the "pommes frites",
the waiter yells out,
"Side of fries!".
7. The waitstaff are all pleasant,
attentive, helpful and clean.
6. Possibly because the menu lists
choices like French Onion Soup,
French Fries and French
Dressing.
5. Chopsticks.
4. The maitre d’ involuntarily taps
his foot to the ambient music:
an accordion rendition
of "Achy Breaky Heart".
3. You say, "Pain, s’il vous plait!"
and the waiter hits you with
a chair.
2. Your waiter asks if he can supersize
your petits fours.
... and the #1 Sign You’re Not in
an Authentic French Restaurant ...
1. If you want a good table you have
to tip Tomater Dee.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Houston's Spinach and Artichoke
Dip
===================================
2 bags (1 lb. each)
fresh spinach
1/8 lb. butter - not
margarine
1 tsp. minced fresh
garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream
(whipping cream)
2 teas. fresh squeezed
lemon juice
1/2 tsp. Tabasco sauce
(to taste)
1/2 tsp. salt
2/3 cup fresh grated
Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey
Jack cheese
artichoke hearts, coarsely
diced
Steam spinach - strain and squeeze
through cheesecloth. Must be
very dry. Chop finely and set aside.
In heavy saucepan, melt butter.
Add garlic and onions and saute
about 3-5 minutes. Add flour to make
a roux. Stir; cook about 1 minute.
Slowly add heavy cream, stirring
with a whisk to prevent lumping.
Mixture will thicken at the boiling
point. When it thickens, add lemon
juice, Tabasco, salt and
Parmesan cheese. Remove from heat
and let stand 5 minutes. Stir in
sour cream. Fold in dry, chopped
spinach, coarse diced artichoke
hearts and Jack cheese. Stir until
cheese is melted. Serve
immediately, or portion and microwave
to order. Serve with salsa,
sour cream and tortilla chips for
dipping.
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Primanti Brothers Sandwich
==========================
2 slices thick Italian
bread
1/4 pound meat, sliced
thin (ham, turkey, pastrami, corned beef,
roast beef,
leftover meatloaf, bologna - use your imagination)
2 slices provolone
cheese
1/2 cup cole slaw (recipe
follows)
2 slices tomatoes
1 cup French fries,
still warm
Cole Slaw:
1 Head green cabbage,
shredded
1 onion, sliced thinly
1/2 cup apple cider
vinegar
6 tablespoons sugar
6 tablespoons oil
Salt and pepper to
taste
Combine the shredded cabbage, shredded
carrots, and onion in a bowl.
Place in refrigerator for at least
an hour. In a pot, dissolve the
sugar into the vinegar and oil over
low heat. Add in salt and pepper
and cool. Wait until completely
cool before pouring over cabbage
mixture, chill in refrigerator for
at least an hour.
In a pan, over medium heat, add
just enough oil to coat the bottom
of the pan. Add sliced meat and
heat for about a minute. After
flipping, add slices of provolone
cheese and cover until melted.
Place your meat and cheese slices
on the first piece of Italian
bread, then place one cup of fries
on top of the meat. Pile on the
cole slaw. Then add your sliced,
fresh tomatoes. And finally, top
it off with the other slice of Italian
bread.
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Pot Roast with Vegetables
=========================
1 (3 to 4 pound) piece
beef chuck roast, trimmed of excess fat
salt and freshly ground
black pepper
3 tablespoons olive
oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 cup button mushrooms,
stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with
a fair amount of salt and pepper.
In a large Dutch oven or other heavy
pot that has a tight cover; heat
2 tablespoons of the oil over moderately
high heat. Brown the meat on
all sides, taking the time to get
a nice crust on the outside. Pour
in the tomatoes and the water. Scatter
the vegetables and herbs
around the pot roast, season with
salt and pepper; and drizzle with
the remaining tablespoon of oil.
Cover the pot and reduce the heat to
low. Braise for about 3 hours, basting
every 30 minutes with the pan
juices, until the beef is fork tender.
Slice the pot roast and arrange
on platter surrounded by the
vegetables. Serve with the pot juices.
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Penne a la Carbonara
====================
1 pound pancetta, diced
into 1-inch cubes
Sea salt and freshly
ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream,
at room temperature
1 1/4 cup freshly grated
Parmesan
1 pound dried penne
4 tablespoons chopped
fresh parsley leaves
Heat a large saute pan, until hot.
Add pancetta and saute until
golden brown and crispy, about 5
minutes. Season with black pepper
and remove pan from heat.
In a medium bowl, beat the eggs
and cream. Season with salt and
pepper. Stir in Parmesan, reserving
2 tablespoons for garnish.
In a large pot, boil 6 quarts of
salted boiling water. Add pasta
and cook until al dente, about 8
to 10 minutes. Drain pasta in a
colander. Do not rinse with water;
you want to retain the pasta's
natural starches so that the sauce
will stick. While the pasta is
still hot, return it back to the
pot. Add the browned pancetta and
mix well. Add the cream mixture
and coat the pasta completely. It's
important to work quickly while
the pasta is still warm so that the
cream mixture will cook, but not
curdle. Add remaining Parmesan and
chopped parsley.
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Chicken Piccata
===============
2 skinless and boneless
chicken breasts, butterflied and then
cut in
half
Sea salt and freshly
ground black pepper
2 cups all purpose
flour, for dredging
6 tablespoons unsalted
butter
5 tablespoons extra-virgin
olive oil
1/3 cup fresh lemon
juice
1/2 cup chicken stock
1/4 cup brined capers,
rinsed
1/3 cup fresh parsley,
chopped
Season chicken with salt and pepper.
Dredge chicken in flour and
shake off excess. In a large 10
or 12-inch skillet over medium high
heat, melt 2 tablespoons of butter
with 3 tablespoons olive oil. When
butter and oil start to sizzle,
add 2 pieces of chicken and cook for
3 minutes. When chicken is browned,
flip and cook other side for
3 minutes. Remove and transfer to
plate. Melt 2 more tablespoons
butter and add another 2 tablespoons
olive oil. When butter and oil
start to sizzle, add the other 2
pieces of chicken and brown both
sides in same manner. Remove pan
from heat and add chicken to the
plate.
Reduce heat to medium low and add
the lemon juice, stock and capers.
Return to stove and bring to boil,
scraping up brown bits from the
pan for extra flavor. Check for
seasoning. Return all the chicken to
the pan and simmer for 5 minutes.
Remove chicken to platter. Add
remaining 2 tablespoons butter to
sauce and whisk vigorously. Pour
sauce over chicken and garnish with
parsley.
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Sour Cream-Horseradish Mashed Potatoes
======================================
2 pounds Yukon Gold
or russet potatoes (unpeeled)
1/4 cup (1/2 stick)
butter
1 cup sour cream
1/3 cup chopped chives
1/4 cup prepared horseradish
Salt
Place potatoes in large saucepan;
cover with cold water. Bring to
boil, reduce heat to medium, and
simmer until tender, about 20
minutes. Drain well; cool slightly.
Peel and mash potatoes; place
in large saucepan. Over medium heat,
dry out potatoes for 2 minutes,
stirring occasionally.
Whisk sour cream, chopped chives,
and horseradish in medium bowl.
Stir butter into potatoes. Fold
sour cream mixture into potatoes.
Combine until well mixed. Season
with salt.
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Corned Beef Hash
================
1 lb. baking (russet)
potatoes, peeled and cut into 1/4-inch dice
1 lb. cooked corned
beef, cut into chunks
1 cup chopped onion
1 large red bell pepper,
cut into 1/4-inch pieces
2 tablespoons unsalted
butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped
fresh flat-leaf parsley
Cook potatoes in boiling salted
water to cover until just tender,
about 3 minutes, then drain. Pulse
corned beef in a food processor
until coarsely chopped.
Saute onion and bell pepper in butter
in a 12-inch nonstick skillet
over moderately high heat, stirring,
until lightly browned, about
5 minutes. Add potatoes and saute
over moderately high heat, stirring
occasionally, until browned, about
5 minutes. Stir in corned beef and
salt and pepper to taste, then cook,
stirring occasionally, until
browned. Add cream and cook, stirring,
1 minute.
If desired, make 4 holes in hash
and break 1 egg into each. Cook
over moderately low heat, covered,
5 minutes, or until eggs are
cooked to desired doneness, and
season with salt and pepper. Sprinkle
hash with parsley.
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Banana Split Cake
=================
4 cups crushed graham
crackers
3 sticks butter, room
temperature
2 eggs
16-ounce box powdered
sugar
20-ounce can crushed
pineapple, drained
2 to 3 bananas, sliced
12-ounce container
whipped topping
Preheat oven to 350F. For crust,
mix crushed graham crackers and
1 stick of butter. Line bottom and
sides of a 13 by 9-inch pan with
mixture. Bake crust for 5 to 8 minutes.
Beat the eggs, 2 sticks butter,
and the powdered sugar until fluffy.
Spread mixture on cooled crust.
Add layer of crushed pineapple and
layer of sliced bananas. Cover with
whipped topping and sprinkle with
nuts or graham crackers. Refrigerate
for 1 hour.
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This Week's Culinary
Quiz Answer: True
The vicinity of garlic is
a cure for Black Spot disease in
roses. As the garlic grows, the
fungus that causes the disease
will retreat. It is also said that
the roses will grow extra
fragrant - because they'll want
to overpower their smelly little
neighbor!
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