| THIS WEEK'S FEATURES AND RECIPES:
> Article: Poor Tahini,
So Neglected
> Wine Appreciation:
Four Sisters Cabernet Sauvignon 2008
> Food Funnies: Items
From the Food Periodic Table
S
E L E C T E D R E C I P E S :
* Macaroni
Grill Marsala Chicken Ravioli
* Guacamole
* Carne
Asada
* Taco
Casserole
* Feta
and Herb Stuffed Shells
* Tostadas
with Eggs, Black Beans, and Chorizo
* Tuna
and Artichoke Panini
* Kahlua
Flan
Healthy Eating:
Low Carb: Coconut
Cream Pudding
Diabetic: Fruit
Baked Apples
Low Fat: Cajun
Chicken with Lemon Sauce
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This Week's Cooking Tips
* 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
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This Week's Culinary
Quiz (Answer at the bottom of page)
What is the name
of the flour made from chickpeas?
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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
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VJJE Recipe Weekly -
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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 1 - National Chocolate Parfait Day
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
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Personalized
Chef Coats
Kick it up a notch with
a touch of class! Create a
personalized and professional
look in your kitchen.
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Poor Tahini, So Neglected
By MARK BITTMAN
Tahini paste, which is ground sesame
seeds, is a staple that many
people have around but few actually
use. That is a shame, because it
is a transforming condiment, an
inexpensive one that keeps nearly
forever. (It is best stored in the
refrigerator, like anything else
containing oil that might become
rancid.)
Its under-use is undoubtedly partly
because only those of us whose
parents are of Middle Eastern or
hippie extraction grew up with
tahini. We just don't think to use
it routinely, other than in
hummus, even though a bit will improve
almost any dish that is Middle
Eastern or North African in origin
or spirit.
Furthermore, it can be tricky to
use: though usually thinner and
smoother than peanut butter, it
often thickens alarmingly when
combined with other ingredients,
forming a thick paste that is
difficult to stir.
That brings me to the critical role
of water in this salad, a simple
combination of tomatoes and onions.
If you first combine the tahini
with the garlic and cumin - both
kept to a minimum in the relatively
subtle dressing - and then add the
lemon juice and nothing more, you
might give up (as did an untrusting
friend who tested the recipe,
tossing the dressing in the trash
and starting over). Stir in a
couple of tablespoons of hot water,
however, and presto! You have a
salad dressing. When combined with
the onions and tomatoes, it thins
even more and coats the vegetables
perfectly.
A couple of notes about technique,
and about possibilities. If you
like raw onions strong, you can
skip soaking them; but this step,
known as "killing" the onions, tames
them nicely. And though I once
would have seeded the tomatoes for
this salad, it seems to me that
their added flavor and juice belong
in here; the results may not be
elegant, but they taste better.
Finally, I have made this salad
with several additions. Cubes of
stale, toasted or grilled bread
turn it into something akin to
panzanella, and I love it that way.
Cooked chicken or shrimp is also
good. In any case, you will probably
have to make a little more
dressing.
Tomato and Onion Salad With Tahini
Dressing
====================================
1 medium red or white
onion, peeled and diced
Salt and pepper to
taste
1/2 garlic clove, peeled
and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground
cumin
2 tablespoons fresh
lemon juice, or more to taste
4 medium tomatoes,
cored and chopped
1/2 cup fresh parsley
leaves, chopped
1. Soak onion in salted cold water
while preparing other ingredients,
about 30 minutes. Whisk
or blend together garlic, tahini and
cumin, and add lemon
juice; the mixture will become very thick.
Thin with hot water,
a tablespoon at a time, just so the mixture
can be spooned. (It
will thin further when tossed with tomatoes.)
Season to taste with
salt and pepper.
2. Toss onion, tomatoes and parsley
with dressing. Taste, adjust the
seasonings and serve.
Yield: 4 servings.
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Over 100 Full Length Cookbooks!
Discover The Largest
Online Cookbook Library In The World!
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This Week's Wine Selection
Four Sisters Cabernet
Sauvignon 2008 Price: $12
Dark red with purple hues, this
engaging wine displays red fruit
aromas of blood plum and dark cherry.
Bold flavours of blackberry
and liquorice combined with a subtle
hint of sweet mint combine to
create this stylish, medium bodied
red.
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.
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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.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Macaroni Grill Marsala Chicken Ravioli
==============================
24 chicken ravioli,
thawed if frozen ravioli
4 oz. butter flavored
oil
8 oz. fresh sliced
mushrooms
2 oz. smoked prosciutto,
diced total
4 oz. asparagus, bias
sliced
1 tespoon sea salt
or to taste
1 teaspoon ground black
pepper or to taste
24 oz. (3 cups) heavy
(whipping) cream
4 oz. Marsala cooking
wine
2 teaspoons julienne
cut basil
2 oz. parmesan cheese,
grated total
4 basil sprigs (for
garnish)
Make sure that your water is boiling
hot and remember that ravioli is
a pasta and should be prepared as
such. Place ravioli in boiling water
for 2 1/2 to 3 minutes.
In a heated saute pan, add butter
flavored oil, mushrooms, smoked
prosciutto, asparagus, sea salt,
black pepper and saute for about
30 seconds, or until mushrooms are
cooked through.
Add marsala wine, heavy cream and
julienne basil to the mushroom
mixture and simmer for about 2 to
4 minutes.
Remove ravioli from water and drain
well. Add ravioli to saute pan
and toss until coated.
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Guacamole
=========
3 Haas avocados, halved,
seeded and peeled
1 lime, juiced
1/2 teaspoon kosher
salt
1/2 teaspoon ground
cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded
and diced
1 tablespoon chopped
cilantro
1 clove garlic, minced
In a large bowl place the scooped
avocado pulp and lime juice, toss
to coat. Drain, and reserve the
lime juice, after all of the avocados
have been coated. Using a potato
masher add the salt, cumin, and
cayenne and mash. Then, fold in
the onions, tomatoes, cilantro, and
garlic. Add 1 tablespoon of the
reserved lime juice. Let sit at room
temperature for 1 hour and then
serve.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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