| THIS WEEK'S FEATURES AND RECIPES:
> Article: For Dessert,
No Eggs Allowed
> Wine Appreciation:
Xarmant Arabako Txakolina 2009
> Food Funnies: Reasons
Why Spoons Are Better Than Forks
S
E L E C T E D R E C I P E S :
* Steak
& Ale's Bourbon Street Steak
* Basil
Cream Chicken
* Super
Short Ribs
* Spicy
Blackened Catfish
* Fried
Green Tomatoes
* Muffaletta
Salad
* Guacamole
with Crabmeat
* Strawberry
Margarita Pie
Healthy Eating:
Low Carb: Flank
Steak with Peanut Sauce
Diabetic: Turkey
Burgers
Low Fat: Chili
Burritos
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This Week's Cooking Tips
Biscuits 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 re-freshen and heat biscuits,
put them in a well-dampened paper
bag, twist it closed and
put in a 300F oven for several minutes or
until warm.
* If you want soft-sided biscuits,
bake them in a pan with sides and
put the biscuits close together.
* If you want crusty biscuits, bake
them on a cookie sheet and place
them apart from each other.
More Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
In India at the time of the
Raj, in the absence of turkey this
would often be the main meat in
the Christmas meal. Which glamorous
bird, the national bird of India,
is it?
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Quote of the Week:
"If you are lucky enough
to have lived in Paris as a young
man, then wherever
you go for the rest of your life, it
stays with you,
for all of Paris is a moveable feast."
- Ernest Hemingway
(1950)
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VJJE Recipe Weekly -
It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
June is: National Papaya Month
National Fresh Fruit and Vegetables Month
National Iced Tea Month
National Dairy Month
National Seafood Month
June 12 - National Peanut Butter Cookie Day
June 13 - National Lobster Day
June 14 - National Strawberry Shortcake Day
June 15 - National Kitchen Klutzes of America Day
June 16 - National Fudge Day
June 17 - National Apple Streudel Day
June 18 - National Cherry Tart Day
June 19 - National Martini Day
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FOR DESSERT, NO EGGS
ALLOWED
By MARK BITTMAN
Panna Cotta may be an Italian invention,
but the idea of thickening
sweetened cream with gelatin has
spread far and wide.
The almond-flavored pudding known
as blancmange is one good example,
and the Caribbean tembleque, which
uses coconut milk, is another.
These are all eggless custards,
and panna cotta (which means cooked
cream) is the most pure, simple
and delightful version.
If you can get good cream, preferably
local and fresh, the flavor is
unbeatable. If the cream is bland,
you might consider using a
stronger flavoring than the vanilla
I use here: a little orange
flower water, maybe, an Earl Grey
or jasmine tea bag, some almond
extract or a few lavender flowers.
Any light flavor in you might add
to ice cream will work in panna
cotta.
The original is unbeatable, though,
and amazingly foolproof.
The gelatin used is essentially
glue, but it works time after time,
with little judgment required of
the cook. Make sure it dissolves
fully and you will have no lumps
or granules in your smooth panna
cotta.
Once you have made the dessert a
few times, you can begin to play
with the amount of gelatin you use.
One envelope is two teaspoons; if
you prefer a slightly stiffer
concoction, add another teaspoon
(not the two tablespoons suggested
by some recipes, which will give
you cement). If your cream is really
thick, try just over a teaspoon.
This will yield a dreamy, ethereal
concoction that is incredibly light.
One other trick: panna cotta can
be used as a base for an ice cream
that requires no churning. Make
the recipe below and freeze it for
several hours or overnight. Let
it soften for 15 to 30 minutes at
room temperature and you have something
close to what used to be
called Philadelphia-style ice cream.
Not bad, and almost no work.
Panna Cotta
==========
3 cups cream, or 1
1/2 cups cream and 1 1/2 cups half-and-half
1 package (1/4 ounce)
unflavored gelatin
1 teaspoon vanilla
extract (or to taste) or 1 vanilla bean
1/2 cup sugar
1. Put 1 cup cream in a medium saucepan
and sprinkle gelatin over it;
let sit for 5 minutes.
Turn heat to low and cook, stirring, until
gelatin dissolves completely.
2. If using vanilla extract, add
remaining cream and sugar to gelatin
mixture and heat gently,
just until sugar dissolves; add vanilla
and proceed to Step
3. If using vanilla bean, cut it in two,
lengthwise. Scrape
out seeds; add seeds and bean pod to pot, along
with the sugar and
remaining cream. Cook over medium heat,
stirring, until steam
arises. Turn off heat, cover, and let steep
for 15 to 30 minutes.
3. Remove vanilla bean, if you used
it. Pour mixture into 4 large or
6 small custard cups.
Chill until set, about 4 hours. Serve in
cups, or dip cups in
hot water for about 10 seconds, then invert
onto plates. Serve
within 24 hours. Yield: 4 to 6 servings.
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THE E-COOKBOOKS LIBRARY -
ALL YOU NEED TO COOK IT RIGHT!
Discover our very
special collection of over
100 cookbooks
filled with world class recipes ...
Click For The E-Cookbooks
Library
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This Week's Wine Selection
Xarmant Arabako Txakolina
2009 Price: $13
Pale yellow. A complex, floral bouquet
evokes honeysuckle, green
tea, lemongrass and lime, plus a
hint of white pepper. Racy and pure,
with tangy citrus and mineral flavors
and a weightier note of pear
in the mid-palate. Incisive wine,
but also shows surprising heft and
excellent finishing clarity.
Serve With:
Grilled Jumbo Shrimp with Lemon
and Oregano
====================================
3 lb. jumbo shrimp
in shell (7 or 8 per lb)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh
lemon juice
1/2 teaspoon black
pepper
3/4 cup olive oil
1/4 cup finely chopped
fresh oregano (from 1 bunch)
3 lemons, each cut
into 6 wedges
Snip through shells of shrimp along
middle of back using kitchen
shears, exposing vein and leaving
tail and adjoining segment of
shell intact. Devein shrimp, leaving
shells in place.
Mince and mash garlic to a paste
with salt using a large heavy
knife or a mortar and pestle. Transfer
to a blender along with lemon
juice and pepper and blend until
smooth. With motor running, add oil
in a slow stream, blending until
emulsified. Transfer dressing to a
bowl and stir in chopped oregano.
Prepare grill for cooking over direct
heat with medium-hot charcoal
(moderate heat for gas). Toss shrimp
with 1/4 cup dressing in a large
bowl and marinate no more than 15
minutes. (Texture of shrimp will
change if marinated too long.)
Lightly brush lemon wedges with
some of remaining dressing and
grill, turning over once, until
grill marks appear, 3 to 5 minutes.
Transfer to a large platter.
Grill shrimp on lightly oiled grill
rack (covered only if using a
gas grill), turning over once, until
just cooked through, 7 to 8
minutes total. Transfer to platter
with lemons as grilled. Serve
with remaining dressing.
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http://www.littlefivers.com =+=-=+=-=+=-=+=-=
FOOD FUNNIES: Reasons Why
Spoons Are Better Than Forks
9. Try forcing strained spinach into
a screaming toddler’s mouth
with a fork sometime.
You’ll be a spoon fan for life.
8. When you try to play the forks,
they keep getting caught
together.
7. By the time you get enough sugar
from the bowl into your
coffee with a fork,
the coffee is cold.
6. Your health never seems to improve
much when you take your
cough medicine with
a fork.
5. Spoonerisms are polite little
mis-speaks that are appropriate
for mixed company.
Fork-ups on the other hand ….
4. Trying to fix your makeup in the
reflection of a shiny fork
leads to disturbing
results.
3. Party tricks that involve hanging
a fork off your nose all fun
and games until someone
loses an eye.
2. Any ninja can kill a man with
a fork, but it takes a *cool*
ninja to kill a man
with a spoon.
... and
the #1 Reason Spoons Are Better Than Forks ...
1. Salad FORKS. Ice cream SPOONS.
‘Nuff Said.
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Kick it up a notch with
a touch of class! Create a
personalized and professional
look in your kitchen.
Personalized Chef Coats
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Steak & Ale's Bourbon Street
Steak
============================
2 Tbls. yellow onion,
diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped
garlic (about 2 cloves)
4 (10-ounce) New York
strip steaks
Mix onion, bourbon, soy sauce, brown
sugar, lemon juice and garlic
in a small bowl. Stir until sugar
is dissolved. Place steaks in a
shallow dish large enough for them
to be in a single layer. Pour
marinade over steaks. Cover and
refrigerate for 4 to 8 hours. You
may turn steaks occasionally. Remove
steaks and discard marinade.
Grill to desired doneness. Makes
4 steaks.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Basil Cream Chicken
=================
1 lb. boneless skinless
chicken breast, cubed
1 cup minced onion
3/4 lb. fresh mushrooms,
sliced
2 tablespoons oil
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 tablespoon chicken
bouillon
1 cup whipping cream
2 tablespoons minced
fresh basil
1/4 teaspoon pepper
hot cooked and drained
fettuccine
Saute chicken, onions, and mushrooms
in oil for 4 minutes. In large
saucepan, melt butter; stir in flour
until smooth. Add chicken broth,
boullion and cream. Stir in basil
and pepper. Bring to a boil; cook
and stir for 2 minutes. Combine
with the chicken mixture. Serve over
fettuccini.
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Super Short Ribs
==============
1 tablespoon olive
oil
4 1/4 pounds beef short
ribs
2 onions, quartered
1 (8 1/4-ounce) can
pineapple chunks with syrup
1 (14 1/2-ounce) can
beef broth
1/2 cup bottled chili
sauce
1/4 cup honey
3 tablespoons Worcestershire
sauce
4 garlic cloves, chopped
Chopped fresh parsley
Preheat oven to 350F. Heat oil in
heavy large ovenproof pot over
medium-high heat. Add ribs and brown
well, turning frequently,
about 10 minutes. Add onions, pineapple
with syrup, broth, chili
sauce, honey, Worcestershire sauce
and garlic to ribs; stir to
coat. Cover pot and bake ribs 1
hour. Uncover and bake until ribs
are tender, about 1 hour. Season
to taste with salt and pepper.
Sprinkle with parsley.
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Spicy Blackened Catfish
===================
2 teaspoons sweet paprika
1/2 teaspoon dried
oregano, crumbled
1/2 teaspoon dried
thyme, crumbled
1/4 teaspoon cayenne,
or to taste
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
2 catfish fillets (about
1 pound)
1 large garlic clove,
sliced thin
1 tablespoon olive
oil
1 tablespoon unsalted
butter
lemon wedges as an
accompaniment
In a small bowl combine the paprika,
oregano, thyme, cayenne,
sugar, salt, and black pepper. Pat
the catfish dry, and sprinkle
the spice mixture on both sides
of the fillet, coating them well.
In a large skillet saute the garlic
in the oil over moderately
high heat, stirring, until it is
golden brown and discard the
garlic. Add the butter, heat it
until the foam subsides, and in
the fat, saute the catfish for 4
minutes on each side, or until
it is cooked through. Transfer the
catfish fillets with a slotted
spatula to 2 plates and serve them
with the lemon wedges.
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Fried Green Tomatoes
==================
6 cups canola oil,
for frying
1 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black
pepper
Pinch paprika
Pinch cayenne pepper
2 medium green tomatoes
2 cups Japanese bread
crumbs (panko)
In a large, deep, heavy pan, heat
the oil to 350F. In a medium
bowl, whisk the flour and the milk
together. Mix in the salt,
black pepper, paprika and cayenne
pepper.
Slice the tomatoes into 1/2-inch
slices. Dip the tomato slices
into the batter, making sure they
are coated thoroughly. Cover
both sides with bread crumbs. Carefully
add to the hot oil and
fry in the oil until golden brown,
about 3 to 5 minutes. Serve
immediately.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Muffaletta Salad
=============
1 tablespoon garlic,
minced
1/4 cup red wine vinegar
1/2 cup extra-virgin
olive oil
1/4 cup olive juice
from can
1 tablespoon fresh
lemon juice
1/2 teaspoon red chili
flakes
1 teaspoon freshly
ground black pepper
1 carrot, peeled and
diced
1/2 cup diced black
olives
1/2 cup diced green
olives
1/2 cup diced marinated
artichoke hearts, diced
1/2 cup roasted red
bell pepper, diced
1/2 cup diced celery
1/2 red onion, minced
3 cups cooked orzo
1 cup feta cheese
8 to 10 Bibb lettuce
cups
1/2 cup diced Roma
tomatoes
In a food processor, combine the
garlic, vinegar, extra-virgin
olive oil, olive juice, lemon juice,
red chili flakes, pepper and
all vegetables up to the red onion.
Pulse until well chopped but
not pureed. Transfer to a bowl,
cover with plastic wrap, place into
refrigerator and let marinate for
2 to 4 hours.
Add orzo to marinated vegetables,
toss, then add feta and toss
again. Serve in lettuce cups and
top with tomatoes.
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Guacamole with Crabmeat
=====================
3 large, ripe avocados,
peeled, pitted and cut into 1/2" pieces
3 tablespoons fresh
lime juice
1/3 cup minced cilantro
leaves
1 tablespoon minced
jalapeno
1 teaspoon cumin
1/2 teaspoon minced
garlic
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup minced red
onions
1/2 cup finely chopped
seeded tomatoes
2 teaspoons extra virgin
olive oil
1/2 pound lump crabmeat,
shells and cartilage removed
Tortilla chips, for
dipping
In a large bowl, place all but 1/4
cup of the avocado pieces. Add
2 tablespoons of the lime juice,
2 tablespoons of the cilantro,
1 teaspoon of the jalapeno, 1/2
teaspoon of the cumin, 1/4 teaspoon
of the garlic, 1/4 teaspoon of the
salt, and a pinch of cayenne, and
mash with the back of a fork until
smooth. Add 1/4 cup of the onions
and 1/4 cup of the tomatoes to the
avocado mixture, and stir well to
combine. In a separate bowl, combine
the remaining ingredients with
the crabmeat and gently toss to
combine. Fold the crabmeat mixture
into the mashed avocado mixture,
stirring to combine, but being
careful not to break up the crabmeat.
Season to taste. Divide among
4 chilled Martini glasses and serve
with tortilla chips.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Strawberry Margarita Pie
====================
Crust:
1 1/4 cup pretzel crumbs
1/2 cup plus 2 tablespoons
butter, melted
1/4 cup sugar
Filling:
1 1/2 cup strawberries,
diced
14 oz. sweetened condensed
milk
1/3 cup lime juice,
freshly squeezed
1/4 cup Tequila
2 tablespoons Triple
Sec
1 1/2 cup Cool Whip,
thawed
Combine pretzel crumbs, butter,
and sugar, mix well. Press firmly
on bottom and up sides of a lightly
buttered 9-inch pie pan.
Combine milk, lime juice, strawberries,
tequila and triple sec,
blend well. Fold in Cool Whip. Pour
into crust. Place in freezer for
four to eight hours. Remove from
freezer and let stand 10 minutes
before serving. Garnish with whipped
cream or Cool Whip.
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This Week's Culinary Quiz
Answer: Peacock
Though the turkey was
introduced to India from America in the
late eighteenth century,
it was never bred particularly well as
food. Many didn't adapt to
the climate and died and those that
could be bred to maturity
tended to be much more fatty than the
birds usually served on the
Christmas menu. Peacock was considered
to be far superior meat,
although in certain parts of India it was
not served, in deference
to Hindus who considered the bird sacred.
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