The VJJE Recipe Weekly Vol. 13 No. 18

* Biscuits will be crisp on the outside and flaky in the center if
   you roll the dough thin and fold it over once before cutting out
   biscuits. They'll also split open easily when you're ready to
   butter them.

* To split a cake into layers, loop a length of waxed dental floss
   around the outside of the cake at the point you want the cut, then
   cross the ends and pull gently but firmly. The floss will cut right
   through the cake.

* Most recipes calling for dried beans recommend soaking them
   overnight; lots of us don't have the time or inclination to think
   that far ahead. To speed up the process, place washed beans in a
   large covered bowl with water (they will absorb lots) and microwave
   until it comes to a full boil. Let sit in the micro for about 1
   hour and you have pre-soaked beans; then cook as desired. This
   works on almost all beans; they are ready to be cooked in your
   recipe, will be soft and cooked in about one hour. More Cooking Tips

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

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

What is the name of the flour made from chickpeas?

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

Quote of the Week:

     "You needn't tell me that a man who doesn't love oysters and
      asparagus and good wines has got a soul, or a stomach either.
      He's simply got the instinct for being unhappy."

- Hector Hugh Munro

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

Subscribe to the VJJE Recipe Weekly - It's fun and it's free!

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

UPCOMING FOOD HOLIDAYS:

          May is: National Asparagus Month
                  National Barbecue Month
                  National Chocolate Custard Month
                  National Egg Month
                  National Hamburger Month
                  National Macaroon Day
                  National Salad Month
                  National Salsa Month
                  National Strawberry Month

            May 2 - National Truffles Day
            May 3 - National Raspberry Popover Day
            May 4 - National Candied Orange Peel Day
            May 5 - National Hoagie Day
            May 6 - National Crepe Suzette Day
            May 7 - National Roast Leg of Lamb Day
            May 8 - National Coconut Cream Pie Day
            May 9 - National Butterscotch Brownie Day

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

Personalized Chef Coats

Kick it up a notch with a touch of class! Create a
personalized and professional look in your kitchen.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

A Soup Only Tuscany Could Make
By Mark Bittman

When you’ve gained enough experience cooking, you’re quite likely
to "invent" a recipe that already exists in cuisines and even
cookbooks. Especially if the ingredients are common, the techniques
standard.

But not this recipe. The ingredients are fairly common, but their
combination is not the kind of thing a non-Italian, or perhaps even
a non-Tuscan, would put together while experimenting.

I found it in a restaurant, Antica Fattoria del Grottaione, in
Montenero d’Orcia in Tuscany. This dish spoke to me. Named for the
town in which it originated, Arcidosso, it’s dense, thick and dark,
almost a stew. It makes fantastic use of stale bread, sausage,
ricotta salata, carrots and spinach, somehow extracting the maximum
flavor (and texture, especially in the case of the croutons) from
each while blending them perfectly. It uses no stock, only water.

I had never eaten anything quite like it, and my chances of creating
this combination in my kitchen are about the same as that monkey
typing Shakespeare. Which, in my book, makes it a pretty valuable
recipe.

Zuppa Arcidossana
=================
    2 tablespoons olive oil
    1/4 pound sweet Italian sausage, removed from casings
    1 cup 1/2-inch-diced carrots
    1 large onion, chopped
    3 or 4 cloves garlic, chopped
    Salt and black pepper
    1 cup stale bread (use coarse, country-style bread), cut in
      1/2-inch cubes
    1/2 pound spinach, trimmed, washed and roughly chopped
    1/4 to 1/2 cup ricotta salata, cut in 1/2-inch cubes (feta may
      be substituted)
    1/4 cup freshly chopped parsley, optional

Put oil in a large pot or deep skillet and brown sausage over
medium-low heat, stirring occasionally. When sausage is cooked
through and leaving brown bits in pan, add carrots, onion and garlic,
and continue to cook until vegetables begin to soften and brown,
about 10 minutes. Sprinkle with salt and pepper.

Add bread to pan and stir for a minute or 2; add spinach and
continue cooking just until it wilts, a couple of minutes.

Add about 2 cups water and stir to loosen any remaining brown bits
from pan. This is more of a stew than a soup, but there should be
some broth, so add another cup of water if necessary. When broth is
consistency of thin gravy, ladle stew into serving bowls and top
with cheese and some freshly chopped parsley if you have it. Serve
immediately.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

Over 100 Full Length Cookbooks!

Discover The Largest Online Cookbook Library In The World!

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

This Week's Wine Selection
==========================
Di Majo Norante Sangiovese 2008 Price: $11

This Sangiovese exhibits a fresh bouquet of violets, woodland
berries, spices and leather. Deliciously smooth, plush and juicy
on the palate with loads of ripe fruit. This is is an incredibly
delicious, full-bodied wine with gorgeous clarity and definition.

Serve With:

Steaks with Herb-Spice Blend
============================
    1 tablespoon ground black pepper
    1 tablespoon ground white pepper
    1 tablespoon salt
    1 1/2 teaspoons celery seeds
    1 1/2 teaspoons dried thyme
    1 1/2 teaspoons dill seeds
    1 1/2 teaspoons mustard seeds
    1 1/2 teaspoons garlic powder
    1/2 teaspoon dried crushed red pepper
    4 1-inch-thick beef tenderloin steaks

Combine first 9 ingredients in blender and chop finely. Transfer
to small container. Cover and store in refrigerator for up to two
months. The versatile seasoning mixture is just as nice on lamb,
pork and poultry.

Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle
1/2 teaspoon herb-spice blend on each side of each steak. Grill or
broil steaks to desired doneness, about 3 minutes per side for
medium-rare.

=+=-=+=-=+=-=+= http://www.littlefivers.com =+=-=+=-=+=-=+=-=

FOOD FUNNIES: Items From the Food Periodic Table
================================================

8. Rh: Rhubarb - Purple element with no apparent use. Rhumored
to be edible.

7. Co: Coffee - Mixes well with Hf: Half & Half, Sg: Sugar, &
Ir: Irish Whiskey

6. V: Velveeta - Bland substance commonly associated with a
mobile property.

5. Ds: Diet soda - Lightweight element mistakenly believed to
reduce density in other elements.

4. Uuh: Unidentifiable - What elements turn into when refrigerated
for more than 14 days.

3. Li: Limburger - A radiolfactive substance with a half-life of
about a day.

2. Fr: Frankfurter - Tubular comestible, indigenous to fairs and
    stadiums, no recognizable nutritional value. Forms stable
    compounds with B: Bun, Md: Mustard, K: Ketchup, O: Onions,
    and S: Sauerkraut.

... and the #1 Item From the Food Periodic Table ...

1. Pr: Produce - Unstable element which always eventually changes
state from solid to liquid.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Burger King Chicken Fries
=========================
    1 pound boneless skinless chicken breasts
    1/2 cup flour
    1/2 cup Zatarain’s Wonderful Fish-Fri
    1 egg
    1 tbsp water
    oil (for frying)
    barbecue sauce or honey mustard dressing (for dipping)

Butterfly the chicken breasts. Then cut them down the middle to
separate the breast halves. Next cut into the shape of chicken fries
with meat scissors or a knife.

Put flour and Fish Fri into separate resealable plastic bags.
Lightly beat the egg with one tablespoon water. Shake four chicken
fries at a time in the flour, shake off the excess, dip in egg wash,
shake off the excess, then shake in Fish Fri. Place each chicken fry
on a plate to reserve for frying.

Heat one inch of oil in a skillet to medium hot. Fry chicken fries
in batches so they do not touch, turning, until they are golden
brown. Drain chicken fries on paper towels and serve with barbecue
sauce or honey mustard dressing for dipping.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Grilled Jerk Chicken
====================
For jerk marinade:
    3 scallions, chopped
    4 large garlic cloves, chopped
    1 small onion, chopped
    4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
    1/4 cup fresh lime juice
    2 tablespoons soy sauce
    3 tablespoons olive oil
    1 1/2 tablespoons salt
    1 tablespoon packed brown sugar
    1 tablespoon fresh thyme leaves
    2 teaspoons ground allspice
    2 teaspoons black pepper
    3/4 teaspoon freshly grated nutmeg
    1/2 teaspoon cinnamon

For chicken:
    4 chicken breast halves with skin and bones (3 lb), halved
      crosswise
    2 1/2 to 3 lb chicken thighs and drumsticks

Blend all marinade ingredients in a blender until smooth. Divide
chicken pieces and marinade between 2 sealable plastic bags. Seal
bags, pressing out excess air, then turn bags over several times to
distribute marinade. Put bags of chicken in a shallow pan and
marinate, chilled, turning once or twice, 1 day. Let chicken stand
at room temperature 1 hour before cooking.

Preheat grill on high, then adjust heat to moderate. Cook chicken
until well browned on all sides, 15 to 20 minutes. Adjust heat to low
and cook chicken, covered with lid, until cooked through, about 25
minutes more.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Carne Asada
===========
   1 - 20 ounce top sirloin steak
   2 tablespoons vegetable oil
   1/2 teaspoon dried leaf oregano, crushed
   1/2 teaspoon salt
   1/4 teaspoon coarsely ground pepper
   1/4 cup orange juice
   1 tablespoon lime juice
   2 teaspoon cider vinegar
   2 orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each
side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice,
lime juice, and vinegar over the steak. Cover and refrigerate
overnight for best flavor or several hours, turning occasionally.

To cook, bring meat to room temperature. Prepare and preheat charcoal
grill (or gas grill). Drain meat, reserving marinade. Place steak on
grill. Top with orange slices. Occasionally spoon reserved marinade
over steaks as they cook. Grill 3-4 minutes on each side, or until
medium-rare. Cook longer if desired. Remove orange slices to turn
steak. Replace orange slices on top of steak.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Taco Casserole
==============
    1 lb. ground beef
    1 (1 1/4 ounce) package taco seasoning
    2 cups corn chips, coarsely crushed or chopped
    1 (15 ounce) can refried beans
    2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
    1 cup salsa
    2 green onions, chopped
    1 (2 1/3 ounce) can sliced black olives
    1 tomato, chopped

Brown ground beef and drain. Add taco seasoning and cook according
to package directions, adding proper amount of water. Put corn chips
on bottom of an 8"x8" dish.

Cook refried beans on stove until hot. Add 1 cup cheese and 1 cup
salsa to beans. Stir until combined. Pour beans over corn chips in
dish. Add beef to top of beans. Sprinkle remaining cheese over top.
Sprinkle green onions and black olives over cheese. Bake at 375F
until the cheese is sufficiently melted. Take out of oven and
sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Feta and Herb Stuffed Shells
============================
Sauce:
    1/4 cup olive oil
    1 onion, chopped
    2 garlic cloves, minced
    1/4 teaspoon dried crushed red pepper
    2 28-ounce cans Italian plum tomatoes, chopped in processor
      with juices
    1 cup chopped fresh basil

Filling:
    2 15-ounce containers ricotta cheese
    14 ounces feta cheese, chopped
    1/2 cup chopped fresh basil
    2 fresh chive bunches, chopped
    2 eggs

1 12-ounce package jumbo pasta shells
Fresh basil sprigs

For sauce: Heat oil in heavy large saucepan over medium heat. Add
onion and saute 5 minutes. Add garlic and saute until onion is
tender, about 5 minutes. Add crushed red pepper and saute 30 seconds.
Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring
occasionally, about 1 hour. Season to taste with salt and pepper.
Remove from heat and mix in basil.

For filling: Combine ricotta, 1 1/3 cups feta, 1/2 cup chopped basil
and chives. Season to taste with salt and pepper. Mix in eggs.

Cook shells in large pot of boiling salted water until just tender
but still firm to bite. Drain. Rinse with cold water until cool.
Drain thoroughly.

Preheat oven 350F. Spread 3/4 cup sauce over bottom of each of two
13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide
between dishes. Top with remaining sauce. Sprinkle with remaining
feta. Bake shells until heated through, about 30 minutes. Garnish
with basil sprigs.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Tostadas with Eggs, Black Beans, and Chorizo
============================================
    12 ounces chorizo, casing removed
    1 15 1/2- to 16-ounce can refried black beans
    4 tablespoons olive oil
    1 large onion, chopped
    4 tostadas (purchased 5- to 6-inch-diameter crisp tortillas)
    4 large eggs
    1/2 cup drained purchased fresh tomato salsa
    1 avocado, peeled, pitted, diced
    1/2 cup crumbled soft fresh goat cheese (about 2 ounces)

Preheat oven to 300F. Fry chorizo in medium skillet over medium-high
heat until meat is cooked through and fat is rendered, about 10
minutes. Drain off all fat from skillet. Add beans to chorizo and
stir until heated through, about 2 minutes. Remove from heat; cover
to keep warm. Heat 2 tablespoons oil in heavy large nonstick skillet
over medium-high heat. Add onion and saute until onion is soft,
about 4 minutes. Arrange tostadas on baking sheet. Spread 1/3 cup
bean-chorizo mixture on each tostada. Top with onion. Place in oven
to keep warm.

Heat remaining 2 tablespoons oil in same skillet over high heat.
Drop in eggs 1 at a time. Fry over medium-high heat until whites are
firm but yolks are still tender, about 1 minute per side. Using metal
spatula, place 1 egg on each tostada; top with salsa, avocado, and
cheese.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Tuna and Artichoke Panini
=========================
    3/4 cup pitted kalamata olives
    2 tablespoons olive oil
    2 garlic cloves
    1 teaspoon lemon zest
    1/4 cup mayonnaise
    2 (6-ounce) cans tuna in olive oil, drained
    1 (12 oz.) jar marinated artichokes, drained and coarsely chopped
    1 teaspoon fresh lemon juice
    1/2 teaspoon freshly ground black pepper
    1 (16-ounce) ciabatta bread, halved horizontally
    1 tomato, diced

Puree the olives, oil, garlic, and zest in a food processor until
smooth and spreadable. Blend in the mayonnaise. Toss the tuna,
artichokes, lemon juice, and pepper in a medium bowl, keeping the
tuna in small chunks.

Hollow out the bottom and top halves of the bread. Spread the olive
puree over both cut sides of the bread. Spoon the tuna and artichoke
mixture onto the bottom half of the bread. Sprinkle the tomatoes
over. Cover with the bread top. Cut the sandwich crosswise into
6 pieces and serve.

=+=-=+=-=+=-=+= Free Cookbooks and Recipes =+=-=+=-=+=-=+=-=

Kahlua Flan
===========
    3/4 cup sugar
    4 large eggs
    1 (14-ounce) can sweetened condensed milk
    1 (12-ounce) can evaporated milk
    2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
    Mexican chocolate shavings and cocoa powder, garnish

Preheat the oven to 350F. In a small saucepan, cook the sugar over
medium heat until it starts to melt. Lower the heat and cook until
caramelized to a golden brown. (Do not stir or touch the sugar, but
swirl the pan to melt evenly.)

Pour into a metal flan mold or 9-inch cake pan. Turn the dish and
swirl to evenly coat the bottom. Let caramel cool and harden.

Place the dish in a larger roasting pan and add hot water to come
halfway up the sides of the baking dish. In a large bowl, whisk the
eggs. Add the condensed and evaporated milks and Kahlua and whisk
well to blend. Pour into the prepared pan. Bake until set and just
firm in the center but still jiggles slightly, 50 minutes to 1 hour.
Let cool on a wire rack. Refrigerate until well chilled, at least
2 hours.

To serve, run a thin sharp knife around the rim of the flan. Place
a platter or large plate on top of the flan and gently flip over so
the plate is on the bottom. Lift away the mold. Garnish with powdered
cocoa and top with Mexican chocolate shavings. Cut into wedges and
serve immediately.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

This Week's Culinary Quiz Answer: Gram

Gram flour is also known as besan. The flour is used to make
pakoras, papdums and Burmese tofu in Indian cuisine. The chickpeas
must be pre-cooked, then spread on a baking tray and baked for
about 3 hours. Left overnight to cool, the peas can be grinded to
a fine flour the next day.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=