| THIS WEEK'S FEATURES AND RECIPES:
> Article: Grill-Less
In Provence
> Wine Appreciation:
Santa Ema Reserve Merlot 2007
> Food Funnies: Things
You Would Do for a Klondike Bar
S
E L E C T E D R E C I P E S :
* Olive
Garden Gazpacho Italiano
* Ribs
with Espresso Barbecue Sauce
* Flank
Steak With Lime-Chipotle Sauce
* Trout
Amandine
* Fresh
Corn Quiche
* Summer
Rice Salad
* Bread
and Butter Pickles
* Easy
Peanut Butter Fudge
Healthy Eating:
Low Carb: Frozen
Peppermint Patties
Diabetic: Teriyaki
Kabobs
Low Fat: Yellow
Squash Casserole
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This Week's Cooking Tips
========================
Make Your Own Spice Mixes:
CREOLE SEASONING
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic
powder
1 tablespoon black
pepper
1 tablespoon onion
powder
1 tablespoon cayenne
pepper
1 tablespoon dried
oregano
1 tablespoon dried
thyme
ITALIAN HERB SEASONING
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon sage
SEAFOOD SEASONING
1 tablespoon ground
bay leaves
2 1/2 teaspoons celery
salt
1 1/2 teaspoons dry
mustard
1 1/2 teaspoons black
pepper
3/4 teaspoons ground
nutmeg
1/2 teaspoons ground
cloves
1/2 teaspoons ground
ginger
1/2 teaspoons paprika
1/2 teaspoons red pepper
1/4 teaspoons ground
mace (optional)
1/4 teaspoons ground
cardamon (optional)
POULTRY SEASONING
1 tablespoon salt
1 tablespoon paprika
1 1/2 teaspoons garlic
powder
1 teaspoon onion powder
1 teaspoon ground white
pepper
1 teaspoon dry mustard
1/2 teaspoon ground
cumin
1/2 teaspoon ground
turmeric
1/4 teaspoon ground
nutmeg
CHILI POWDER
3 tablespoons paprika
1 tablespoon ground
cumin
2 tablespoons oregano
1 teaspoon red or cayenne
pepper
1/2 teaspoon garlic
powder
More Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
Cornflakes have been
a daily breakfast favorite for the last
few decades. However, when
it was registered in 1894, the product
wasn't named "cornflakes".
What was its previous registered name?
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Quote of the Week:
"Red beans
and ricely yours."
- Louis
Armstrong loved red beans and rice so much he
signed his personal letters thus.
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to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
July is: National Ice Cream Month
National Picnic Month
National Baked Bean Month
National Hot Dog Month
National Pickle Month
July 11 - National Blueberry Muffin Day
July 12 - National Pecan Pie Day
July 13 - National Ice Cream Day
July 14 - National Grand Marnier Day
July 15 - National Tapioca Pudding Day
July 16 - National Corn Fritters Day
July 17 - National Peach Ice Cream Day
July 18 - National Caviar Day
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Grill-Less In Provence
By Mark Bittman
In the middle of grilling season
it's pleasant to return now and
then to the stove, where you can
treat the year's best vegetables in
a gentler fashion and produce a
dish that is not all about sear and
crunch.
One of my favorite midsummer stove-top
dishes is a kind of
ratatouille topped with a piece
of fish. It is as natural a recipe as
any I know: you cook any mixture
of vegetables and herbs in olive oil
until they are tender, then rest
a piece of fish on the stew and
steam it.
My example here features classic
Provencal ingredients like
eggplant, zucchini, tomatoes and
basil, but you can pretty much wing
it. Potatoes, bell or frying peppers,
leeks, beans, turnips, even
chopped greens like kale or collards
all have a place in a dish like
this. The herbs, of course, can
be varied as you like, though nothing
can really replace fresh basil.
In Provence, I've seen similar creations
with swordfish and tuna,
but I think these tend to dry out
a little too much when cooked this
way. I prefer sturdy white fish
like striped bass and red snapper.
Depending upon where you live, you
may find many other possibilities:
blackfish, sea bass, tilefish and
halibut are all good choices.
Since those will vary in thickness,
I suggest you judge doneness by
inserting a thin-bladed knife into
the thickest part of the fish when
you think it's done. When the knife
meets little resistance, the fish
is cooked. The thinnest fillets
will be done in five minutes, but
most will take about twice that
long.
Fish Steamed Over Vegetables and
Fresh Herbs
============================================
3 tablespoons olive
oil
1 tablespoon minced
garlic
1 large onion, chopped
1 red bell pepper,
cored and slices
2 medium zucchini,
in 1-inch chunks
2 small eggplants,
in 1-inch chunks
Salt and pepper
2 medium tomatoes,
cored and roughly chopped, with liquid
1 teaspoon fresh thyme
or marjoram
1/2 cup good black
olives, optional
1 1/2 pounds skinned
fillets of red snapper, striped bass or other
firm-fleshed
fish
1/2 cup roughly chopped
basil leaves
1. Put 2 tablespoons olive oil in
a large skillet that can later be
covered and turn heat
to medium-high. Add garlic and, when it
sizzles, onions and
red bell pepper. Cook, stirring occasionally,
about 5 minutes.
2. Add zucchini, eggplant, salt and
pepper and cook, stirring
occasionally, until
eggplant is fairly soft, 10 to 15 minutes. Add
tomatoes, thyme or
marjoram, and olives if you are using them and
cook, stirring occasionally,
until tomatoes begin to break up, 5
minutes. Taste and
adjust seasoning.
3. Sprinkle fish with salt and pepper
and lay it on top of
vegetables. Adjust
heat so mixture simmers and cover. Cook 8 to 12
minutes, or until a
thin-bladed knife inserted into fish at its
thickest point meets
little resistance. Remove fish to a plate,
then stir basil into
vegetables and spoon them around fish;
drizzle with remaining
oil (use a little more if you like) and
serve. Yield: 4 servings.
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This Week's Wine Selection
==========================
Santa Ema Reserve Merlot
2007 Price: $13
The 2007 Merlot Reserve is a glass-coating
opaque purple. The
nose offers up coffee, mocha, and
cherry leading to a wine with
no hard edges and plenty of character.
If all Merlots offered
this much pleasure, Pinot Noir would
never have become so popular.
Serve With:
Balsamic Lamb Chops
===================
3/4 teaspoon dried
rosemary
1/4 teaspoon dried
basil
1/2 teaspoon dried
thyme
salt and pepper to
taste
4 lamb chops (3/4 inch
thick)
1 tablespoon olive
oil
1/4 cup minced shallots
1/3 cup aged balsamic
vinegar
3/4 cup chicken broth
1 tablespoon butter
In a small bowl or cup, mix together
the rosemary, basil, thyme,
salt and pepper. Rub this mixture
onto the lamb chops on both sides.
Place them on a plate, cover and
set aside for 15 minutes to absorb
the flavors.
Heat olive oil in a large skillet
over medium-high heat. Place lamb
chops in the skillet, and cook for
about 3 1/2 minutes per side for
medium rare, or continue to cook
to your desired doneness. Remove
from the skillet, and keep warm
on a serving platter.
Add shallots to the skillet, and
cook for a few minutes, just until
browned. Stir in vinegar, scraping
any bits of lamb from the bottom
of the skillet, then stir in the
chicken broth. Continue to cook and
stir over medium-high heat for about
5 minutes, until the sauce has
reduced by half. If you don't, the
sauce will be runny and not good.
Remove from heat, and stir in the
butter. Pour over the lamb chops,
and serve.
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FOOD FUNNIES: Things You Would Do
for a Klondike Bar
===================================================
9. Brave a raging Blizzard, but only
if it has sprinkles on top.
8. Risk untold plagues and poxes
by buying said bar from a Boston
city street cart vendor.
6. Sacrifice the still-beating heart
of Mr. Softee at the altar
of Her Creamy Highness
the Dairy Queen.
5. Kill everyone in your apartment
building ... which you were
planning to do anyway.
4. Wrestle with your conscience.
A little.
3. Watch a "Jon and Kate Plus 8"
marathon.
2. Kick Ben & Jerry square in
their Chunky Monkeys.
... and the #1 Thing
You Would Do for a Klondike Bar ...
1. Pry it loose from Kirstie Alley’s
cold, dead hands.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Olive Garden Gazpacho Italiano
==============================
FOR THE SOUP BASE:
1 (28 ounce) can Italian
plum tomatoes
2 teaspoons minced
garlic
1/2 cup mixed herbs,
chopped very fine
1/2 cup olive oil
3 tablespoons white
wine vinegar
3 tablespoons lemon
juice
1 teaspoon salt
1/4 cup diced white
or red onion
3 cups chicken broth
3/4 teaspoon Tabasco
1 teaspoon sugar (optional)
FOR SERVING:
1/2 cup diced fine
green bell pepper
1/2 cup peeled and
diced fine cucumber
1 cup chopped (1/4-inch)
tomato
1/2 cup ditalini or
tubetti, cooked, drained and rinsed twice
Croutons (for garnish)
Grated parmesan and
chopped fresh parsley (for garnish)
This soup should be served cold
35-45 degrees F. The vegetable and
pasta solids should not be added
to the base until time of serving
or they may become soggy.
TO PREPARE THE SOUP BASE:
Process tomatoes, juice, garlic
and herbs in a blender or food
processor. Mix in a non-aluminum
bowl with olive oil, vinegar, lemon
juice, salt, onion, broth, Tabasco
and sugar. Place in fridge allowing
4 hours for soup base to chill and
marry flavors.
Prepare the veggies and chill along
with the pasta.
TO SERVE:
Soup bowls should be very cold.
Stir the base well and ladle 6 oz of
soup per bowl. Add a good tbsp of
mixed veggies and 2 tbsp of pasta
to each bowl. Garnish with a few
croutons and sprinkle the croutons
with parmesan and chopped parsley.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Ribs with Espresso Barbecue Sauce
=================================
2 tablespoons hot Mexican-style
chili powder
1 tablespoon paprika
1 tablespoon ground
cumin
1 1/2 teaspoons salt
3/4 teaspoon ground
black pepper
4 pounds baby back
pork ribs
1 12-ounce bottle dark
beer
1 18-ounce bottle good-quality
barbecue sauce
1/2 cup water
2 tablespoons (packed)
golden brown sugar
1 tablespoon instant
espresso powder
Preheat oven to 400F. Whisk chili
powder, paprika, cumin, salt, and
pepper in small bowl to blend. Rub
spice mixture all over ribs. Place
ribs in heavy large roasting pan.
Boil beer in medium saucepan until
reduced to 1 cup, about 5
minutes. Pour beer around ribs.
Cover pan tightly with foil. Bake
ribs until fork-tender, about 1
hour 30 minutes.
Combine barbecue sauce, 1/2 cup
water, brown sugar, and espresso
powder in heavy medium saucepan.
Simmer until flavors blend and sauce
thickens slightly, stirring occasionally,
about 10 minutes.
Prepare barbecue (medium heat).
Brush ribs with some barbecue sauce.
Grill ribs just until heated through,
about 3 minutes per side.
Transfer ribs to platter. Bring
remaining sauce to simmer. Brush ribs
with more barbecue sauce. Serve
ribs, passing remaining barbecue
sauce separately.
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Flank Steak With Lime-Chipotle Sauce
====================================
1/2 lb flank steak
or tri-tip steak
1/2 cup honey
2 tablespoons chipotle
chiles in adobo, minced
3 tablespoons Dijon
mustard
1/2 cup lime juice
3 garlic cloves, minced
1/2 teaspoon allspice,
ground
1 teaspoon cumin, ground
1/2 cup cilantro, chopped
salt and fresh pepper,
ground
Mix honey with chilies, mustard,
lime juice, garlic, cumin,
allspice, and cilantro. Season to
taste with salt and pepper.
Marinate steak at least 1 hour.
Drain off marinade into small
sauce pan and simmer. Grill or BBQ
steak, basting with marinade.
Slice steak against the grain and
pour remaining marinade over meat.
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Trout Amandine
==============
4 pan-dressed trout
(about 1 lb. each)
2 teaspoons salt
1/2 teaspoon pepper
2 eggs
1/2 cup half-and-half
1/2 cup flour
1/2 cup slivered almonds
3 tablespoons butter
or margarine, divided
3 to 4 tablespoons
lemon juice
1/2 teaspoon dried
tarragon
1/4 cup olive oil or
vegetable oil
Sprinkle salt and pepper in the
cavity of each trout. In a shallow
bowl, beat eggs and cream. Dip trout
in egg mixture, then roll in
flour. In a small skillet over low
heat, saute the almonds in 2
tablespoons butter until lightly
browned. Add lemon juice and
tarragon; heat through. Remove from
heat and keep warm.
Meanwhile, in a skillet over medium
heat, combine oil and remaining
butter. Fry the trout for 8-10 minutes;
carefully turn and fry 8
minutes longer or until it flakes
easily with a fork. Top with
almond mixture.
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Fresh Corn Quiche
=================
3 large eggs
1/2 small onion, coarsely
chopped
1 tablespoon all purpose
flour
1 tablespoon sugar
1 teaspoon salt
1 1/3 cups half and
half
3 tablespoons butter,
melted
2 cups fresh corn kernels
(cut from about 2 ears)
1 cup grated cheddar
cheese, divided
1 deep-dish frozen
pie crust, thawed
Preheat oven to 375F. Combine first
5 ingredients in processor;
blend until onion is finely chopped.
Add half and half and butter;
process just until blended. Transfer
to large bowl. Mix in corn and
1/2 cup cheddar cheese. Pour into
crust. Bake until filling is
slightly puffed and top is golden,
about 50 minutes. Five minutes
before it is done, sprinkle remaining
cheddar on top. Transfer to
rack; cool slightly. Serve warm.
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Summer Rice Salad
=================
1/2 cup fresh orange
juice
1/2 cup olive oil
1/4 cup fresh lemon
juice
4 teaspoons grated
orange peel
2 teaspoons grated
lemon peel
1/2 teaspoon ground
cinnamon
6 cups white rice, cooked
and cooled
30 cherry tomatoes,
halved
7 small pickling cucumbers,
diced (about 4 cups)
1 cup sliced green
onions
1/2 cup chopped fresh
mint
16 ounces feta cheese,
crumbled
Whisk orange juice and next 5 ingredients
in small bowl to blend.
Add halved tomatoes, cucumbers,
green onions, mint, and feta to rice
in large bowl. Add dressing; toss
to blend. (Can be made 8 hours
ahead; cover and refrigerate. Bring
to room temperature and toss
before serving.)
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Bread and Butter Pickles
========================
4 quarts pickling cucumbers
1 1/2 cups onions,
sliced
2 large garlic cloves
1/3 cup pickling salt
2 quarts chopped ice
4 1/2 cups sugar
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery
seed
2 tablespoons mustard
seed
3 cups white vinegar
In large bowl, add sliced cucumbers
and onions, garlic cloves and
pickling salt; mix well. Cover with
chopped ice, place towel over,
and let stand 3 hours. Prepare brine
by combining sugar, turmeric,
celery seed, mustard seed and vinegar
in large pot; bring to a boil.
Drain water and ice from cucumber
slices and remove garlic cloves.
Add cucumbers to brine; simmer 5
minutes. Pack in sterile jars,
leaving 1/2 inch headspace. Seal.
Process in boiling water bath for
10 minutes. Allow to stand two weeks
before opening.
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Easy Peanut Butter Fudge
========================
1 cup butter, plus
more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Microwave butter and peanut butter
for 2 minutes on high. Stir
and microwave on high for 2 more
minutes. Add vanilla and powdered
sugar to peanut butter mixture and
stir to combine with a wooden
spoon. Pour into a buttered 8 by
8-inch pan lined with waxed paper.
Place a second piece of waxed paper
on the surface of the fudge
and refrigerate until cool. Cut
into 1-inch pieces and store in an
airtight container for up to a week.
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This Week's Culinary Quiz
Answer: Granose
Cornflakes were created commercially
by Dr John Kellogg, who was
also the founder of many other leading
brands of cereal and also
the Kellogg's cereal company. Granose,
despite being very similar
to cornflakes, was not exactly the
same thing. Granose, like many
of Dr Kellogg's other inventions,
were tasteless, and weren't too
popular. After experimenting with
the original recipe, Dr Kellogg
finally invented cornflakes in 1902.
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