| THIS WEEK'S FEATURES AND RECIPES:
> Article:
"Under the Lid, New Delhi"
> Wine Appreciation:
Glen Carlou Cabernet Sauvignon 2006
> Food Funnies:
The Top 10 Songs About Spices
S
E L E C T E D R E C I P E S :
* Round
Table's Maui Zaui Pizza
* Beef
Wellington
* Hellfire
Chili
* Italian
Tuna Casserole
* Sweet
Chicken Bacon Wraps
* Brussels
Sprouts in Garlic Butter
* Carrot
with Toasted Almond Soup
* White
Chocolate Raspberry Cheesecake
Healthy Eating:
Low Carb: Philly
Steak Casserole
Diabetic: Fresh
Peach Muffins
Low Fat: French
Silk Dessert
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This Week's Cooking Tips
========================
* When using spaghetti, keep in mind
that 8 ounces of uncooked
pasta makes 4 cups cooked.
* When using all-purpose flour, keep
in mind that one pound flour
is the equivalent to 4 cups.
* When using dried beans and peas,
keep in mind that 1 cup dry beans
or peas makes 2 1/2 cups
cooked.
* When using rice, keep in mind that
1 cup of uncooked long-grain
white rice makes 3 cups cooked.
* When using granulated sugar, keep
in mind that one pound sugar
is the equivalent to 2 cups.
More Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
The first
bubblegum in the U.S. was developed by this
entrepeneur in
1906. Who was he?
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Quote of the Week:
"I am not a vegetarian
because I love animals; I am a
vegetarian
because I hate plants."
- A. Whitney
Brown
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to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
March is: National Nutrition Month
National Frozen Food Month
National Peanut Month
National Sauce Month
National Flour Month
National Noodle Month
March 7 - National Crown Roast of Pork Day
March 8 - National Peanut Cluster Day
March 9 - National Crabmeat Day
March 10 - National Blueberry Popover Day
March 11 - National Oatmeal-Nut Waffle Day
March 12 - National Baked Scallops Day
March 13 - National Coconut Torte Day
March 14 - National Potato Chip Day
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FREE E-COOKBOOKS!
=================
Get
14 Sample E-Cookbooks Absolutely FREE!
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Under the Lid, New Delhi
By MARK BITTMAN
When you raise the lid on a pot
of good biriyani, the Indian
equivalent of arroz con pollo or
paella, the smell should beguile
you: chicken, butter and spices
should dominate, followed by the
subtle aroma of basmati rice. You
might even smell the salt.
This is one of the world's great
dishes, and yet in restaurants it
is often underspiced and made without
care. I was served a
particularly memorable version in
New Delhi at a restaurant known for
its steamed dishes. The restaurant
used clay pots and sealed the lids
with dough. While I am sure that
both of these features helped
matters along, neither is practical
for the home cook.
Nonetheless, I was determined to
recreate the dish. If the biriyani
below is not the equivalent of the
one served in India, it is
fragrant, delicious and hard to
stop eating.
The dish must be made carefully,
but it is not difficult. The
chicken is not browned, which actually
makes it easier than many
similar preparations. One key is
to use butter, not oil or margarine
(I am sure the ultimate biriyani
has more butter than this version)
and good spices: cardamom in the
pod, whole cloves, a cinnamon stick
and real saffron. (It is red and
costs about $35 an ounce, but is
worth it.) Good coarse salt does
not hurt either, and the better the
chicken, the happier you will be
when you bite into it.
It is also important to leave the
lid on as much as possible. I am
not one who believes that rice must
be cooked undisturbed, but in
this instance you want to make sure
the chicken cooks fairly quickly
and that the aroma remains in the
pot. The goal, remember, is to
smell everything.
Chicken Biriyani
================
4 tablespoons butter
1 large onion, chopped
Coarse salt and ground
black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 (3-inch) cinnamon
stick
1 tablespoon minced
fresh ginger
1 1/2 cups basmati
rice
3 cups chicken stock
1 (3- to 4-pound) chicken,
cut up and trimmed of excess fat; skin
removed
if desired
1/4 cup slivered blanched
almonds, optional
1. Put 2 tablespoons butter in a
deep skillet or casserole that can
be covered. Turn heat
to medium-high. Add onion and some salt and
pepper. Cook, stirring
occasionally, until onion softens, 5 to 10
minutes. Add spices,
and cook, stirring, another minute.
2. Add rice, and cook, stirring,
until ingredients are well combined,
2 or 3 minutes. Add
stock, chicken and more salt and pepper, and
bring to a boil. Cover
and simmer.
3. Cook undisturbed for about 25
minutes. When chicken and rice are
tender and liquid is
absorbed, turn heat off. If either chicken or
rice is not quite done,
add no more than 1/2 cup boiling water,
and cook until done.
4. Melt remaining butter in a small
skillet over medium heat. Add
almonds (or simply
melt butter), and brown lightly. Pour mixture
over biriyani, and
sprinkle with a bit more salt. Let rest 2 or 3
minutes. Take pot to
table, and serve.
Note: Cardamom seeds
can be eaten, but cloves should be removed
after cooking.
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This Week's Wine Selection
==========================
Glen Carlou Cabernet Sauvignon
2006 Price: $13
The nose starts with a delicate
aroma of minerals, black currant
and spice, and on the palate, layers
of anise, cracked pepper and
clove add a soulful touch. Sturdy
tannins and a vibrant overall
fruit profile give the wine a lift,
but the package is balanced
and smooth.
Serve With:
Filet Mignon with Balsamic Syrup
and Goat Cheese
================================================
1 1/2 cups balsamic
vinegar
3 tablespoons sugar
2 tablespoons butter
6 (5 to 6-ounce) filet
mignon steaks (each about 1-inch thick)
Salt and freshly ground
black pepper
2 ounces soft fresh
goat cheese
Boil the balsamic vinegar and sugar
in a heavy small saucepan over
medium-high heat until reduced to
1/3 cup, stirring occasionally,
about 18 minutes.
Meanwhile, preheat the broiler.
Melt the butter in a heavy large
skillet over medium-high heat. Sprinkle
the steaks with salt and
pepper. Cook the steaks to desired
doneness, about 3 minutes per
side for medium-rare. Transfer the
steaks to a baking sheet. Crumble
the cheese over the steaks and broil
just until the cheese melts,
about 1 minute. Sprinkle with pepper.
Transfer the steaks to plates. Drizzle
the balsamic sauce around
the steaks and serve.
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http://www.littlefivers.com =+=-=+=-=+=-=+=-=
Food Funnies: The Top 10 Songs About
Spices
===========================================
10. The Sage of Aquarius
9. It’s My Parsley (And I’ll Cry
If I Want To)
8. Thyme in a Bottle
7. In-A-Garlic-Da-Vida
6. Me and Wasabi McGee
5. Caraway to Heaven
4. Anise Song
3. Curry On (My Wayward Stew)
2. Cumin Go with Meat
... and the #1
Song About Spices ...
1. Sympathy for the Chervil
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Round Table's Maui Zaui Pizza
=============================
CRUST:
2 cups bread flour
(plus up to 1/4 cup more, as needed)
1/2 envelope of active
dry yeast (1 1/8 teaspoons)
3/4 teaspoon salt
1 tablespoon olive
oil
7/8 cup warm water
FOR THE SAUCE:
1/4 cup tomato sauce
1/4 cup vinegar
1/4 cup sugar
1 tablespoon soy sauce
FOR THE TOPPINGS:
4 to 6 slices of bacon,
cooked and chopped
4 slices Canadian bacon
or similar-sized ham, chopped
2 to 3 slices pineapple,
chopped
1/4 small red onion,
thinly sliced
2 cups shredded mozzarella
cheese
1 green onion, chopped
Combine 2 cups flour, yeast, and
salt in a standing mixer with a
dough hook, then slowly add the
olive oil and water as the machine
is running. Mix until the dough
comes together and all flour is
incorporated. Let it rest for 2
minutes, then run the machine again
for 5-8 minutes, adding up to 1/4
cup of flour until the dough forms
a smooth ball. Transfer to a lightly
oiled bowl, cover the bowl with
plastic wrap, and let rise in a
warm place until doubled in size -
about one hour
Turn the dough out and shape into
a rough rectangular shape. Cover
with the plastic wrap and let it
rest for 20-30 minutes.
Turn on the oven to 400F and heat
a baking stone. Meanwhile, combine
the sauce ingredients in a small
saucepan and heat until simmering,
then turn the heat down and simmer
until reduced - about 15 minutes.
Stretch the dough out onto a piece
of parchment paper (approximately
9x13-inches) to form a rectangular
shape. Spread the pizza sauce over
the dough, then sprinkle the chopped
ham, pineapple, and red onions
over the sauce. Top with shredded
mozzarella, then sprinkle bacon on
top. Slide the parchment paper and
pizza onto the baking stone (using
another rimless baking sheet makes
this easier).
Bake for 12-15 minutes until the
cheese is melted and starting to
brown and the edges of the dough
are starting to brown. Remove from
oven and sprinkle with green onions.
Let the pizza cool for a few
minutes to let the cheese set before
slicing and serving.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Beef Wellington
===============
2 1/2 pounds beef tenderloin
2 tablespoons butter,
softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced fresh
mushrooms
2 ounces liver pate
2 tablespoons butter,
softened
salt and pepper to
taste
1 (17.5 ounce) package
frozen puff pastry, thawed
1 egg yolk, beaten
1 (10.5 ounce) can
beef broth
2 tablespoons red wine
Preheat oven to 425F. Place beef
in a small baking dish, and spread
with 2 tablespoons softened butter.
Bake for 10 to 15 minutes, or
until browned. Remove from pan,
and allow to cool completely. Reserve
pan juices.
Melt 2 tablespoons butter in a skillet
over medium heat. Saute onion
and mushrooms in butter for 5 minutes.
Remove from heat, and let
cool.
Mix together pate and 2 tablespoons
softened butter, and season with
salt and pepper. Spread pate over
beef. Top with onion and mushroom
mixture.
Roll out the puff pastry dough,
and place beef in the center. Fold
up, and seal all the edges, making
sure the seams are not too thick.
Place beef in a 9x13 inch baking
dish, cut a few slits in the top of
the dough, and brush with egg yolk.
Bake at 450F for 10 minutes, then
reduce heat to 425F for 10 to 15
more minutes, or until pastry is
a rich, golden brown. Set aside,
and keep warm.
Place all reserved juices in a small
saucepan over high heat. Stir
in beef stock and red wine; boil
for 10 to 15 minutes, or until
slightly reduced. Strain, and serve
with beef.
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Hellfire Chili
==============
1/2 pound bacon
1 pound ground round
1 pound ground pork
1 green bell pepper,
diced
1 yellow onion, diced
6 jalapeno peppers,
seeded and chopped
6 habanero peppers,
seeded and chopped
8 Anaheim peppers,
seeded and diced
2 cloves garlic, minced
1 1/2 tablespoons ground
cumin
1 tablespoon crushed
red pepper flakes
3 tablespoons chili
powder
2 tablespoons beef
bouillon granules
1 (28 ounce) can crushed
tomatoes
2 (16 ounce) cans whole
peeled tomatoes, drained
2 (16 ounce) cans chili
beans, drained
1 (12 fluid ounce)
can beer
3 ounces tomato paste
2 cups water
Place bacon in a large soup pot.
Cook over medium high heat until
evenly brown. Drain excess grease,
leaving enough to coat bottom of
pot. Remove bacon, drain on paper
towels and chop.
Brown beef and pork in pot over
medium high heat. When meat is
browned, stir in the bell pepper,
onion, jalapeno peppers, habanero
peppers, Anaheim peppers, garlic,
cumin, red pepper flakes, chili
powder, bouillon, crushed tomatoes,
whole tomatoes, beer, tomato
paste, and water.
Reduce heat to low and simmer for
45 to 60 minutes, stirring
occasionally. Add beans and bacon
and continue simmering for another
30 minutes.
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Italian Tuna Casserole
======================
Salt
1 pound fettuccine
3 tablespoons extra-virgin
olive oil
4 cloves garlic, finely
chopped
1 small onion, chopped
2 (6-ounce) cans Italian
tuna in water or oil, drained
1/2 cup tender sun-dried
tomatoes, thinly sliced
1/2 cup dry white wine
1 cup heavy cream
salt and pepper
1/2 cup frozen peas,
thawed
1/2 cup grated Parmigiano-Reggiano
1 cup fresh basil,
about 20 leaves, shredded
Place pasta water on to boil. Salt
water then add pasta and cook
to al dente.
While pasta cooks, heat a deep skillet
over medium heat with
extra-virgin olive oil. Saute garlic
and onions until tender,
4 to 5 minutes. Add tuna and sun-dried
tomatoes and stir to heat
through, another 1 to 2 minutes.
Add wine and cook it down a minute
then add cream and season sauce
with salt and pepper. Toss hot
pasta and peas with sauce and cheese.
Serve on dinner plates and
top with shredded basil.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Sweet Chicken Bacon Wraps
=========================
1 1/4 pounds boneless,
skinless, chicken breasts (about 4 breasts)
1 (1-pound) package
sliced bacon
2/3 cup firmly packed
brown sugar
2 tablespoons chili
powder
Preheat oven to 350F. Cut chicken
breasts into 1-inch cubes. Cut
each bacon slice into thirds. Wrap
each chicken cube with bacon and
secure with a wooden pick. Stir
together brown sugar and chili
powder. Dredge wrapped chicken in
mixture. Coat a rack and broiler
pan with nonstick cooking spray.
Place chicken wrap on rack in
broiler pan. Bake at 350F for 30
to 35 minutes or until bacon is
crisp.
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Brussels Sprouts in Garlic Butter
=================================
15 fresh Brussels sprouts,
halved lengthwise
1 1/2 tablespoons butter
1 1/2 tablespoons olive
oil
3 cloves garlic, smashed
with the flat of a knife
freshly grated parmesan
cheese
salt and pepper
Melt butter and olive oil in a medium
skillet (over medium-high
heat) until butter is foamy. Reduce
heat to medium, add smashed
garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover,
and cook without stirring on
medium-low heat 10-15 minutes or
until tender when pierced with a
knife. The cut side of the sprouts
should get nice and browned,
with a nutty, buttery flavor enhanced
by garlic. Top with freshly
grated parmesan and salt & pepper
to taste.
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Carrot with Toasted Almond Soup
===============================
1 cup sliced shallots
(about 4 large)
1 bay leaf
1/4 teaspoon ground
ginger
1 teaspoon curry powder
1 teaspoon chopped
fresh thyme
1/2 stick (1/4 cup)
unsalted butter
1 small boiling potato
1 1/2 lb carrots, peeled
and cut crosswise 1/4 inch thick
1 3/4 cups chicken
broth
1 cup apple cider
1 1/4 cups water
3/4 teaspoon salt
1/4 teaspoon black
pepper
1/4 cup sliced almonds,
toasted
Cook shallots, bay leaf, ginger,
curry powder, and thyme in butter
in a 2- to 3-quart heavy saucepan
over moderately low heat, stirring
occasionally, until shallots are
softened and pale golden, 6 to 8
minutes. Meanwhile, peel potato
and cut into 1/2-inch cubes.
Add potato to shallot mixture along
with carrots, broth, cider,
water, salt, and pepper and bring
to a boil. Reduce heat and simmer,
covered, until carrots are tender,
20 to 25 minutes. Discard bay
leaf.
Puree soup in 2 batches in a blender
until smooth, transferring as
blended to a large bowl (use caution
when blending hot liquids).
Return to saucepan to reheat if
necessary. Serve soup sprinkled with
almonds.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
White Chocolate Raspberry Cheesecake
====================================
1 cup chocolate cookie
crumbs
3 tablespoons white
sugar
1/4 cup butter, melted
1 (10 ounce) package
frozen raspberries
2 tablespoons white
sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate
chips
1/2 cup half-and-half
cream
3 (8 ounce) packages
cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla
extract
In a medium bowl, mix together cookie
crumbs, 3 tablespoons sugar,
and melted butter. Press mixture
into the bottom of a 9 inch spring-
form pan.
In a saucepan, combine raspberries,
2 tablespoons sugar, cornstarch,
and water. Bring to boil, and continue
boiling 5 minutes, or until
sauce is thick. Strain sauce through
a mesh strainer to remove seeds.
Preheat oven to 325F. In a metal
bowl over a pan of simmering water,
melt white chocolate chips with
half-and-half, stirring occasionally
until smooth.
In a large bowl, mix together cream
cheese and 1/2 cup sugar until
smooth. Beat in eggs one at a time.
Blend in vanilla and melted white
chocolate. Pour half of batter over
crust. Spoon 3 tablespoons
raspberry sauce over batter. Pour
remaining cheesecake batter into
pan, and again spoon 3 tablespoons
raspberry sauce over the top.
Swirl batter with the tip of a knife
to create a marbled effect.
Bake for 55 to 60 minutes, or until
filling is set. Cool, cover with
plastic wrap, and refrigerate for
8 hours before removing from pan.
Serve with remaining raspberry sauce.
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This Week's Culinary Quiz
Answer: Frank H. Fleer
Fleer, a confectioner, had founded
the Fleer Chewing Gum Company
in 1849. He made numerous attempts
to develop a successful bubblegum,
but abandoned the idea after his
final experiment in 1906. The gum at
that time was too sticky and broke
very easily. Not the right mix
just yet. The gum, called "Blibber-Blubber",
was never marketed to
the public at this time. Another
attempt was made in 1911, and this
gum was sold to the public, but
didn't have many buyers.
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