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Volume 18   Number 28

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  THIS WEEK'S FEATURES AND RECIPES:

   > Article: Grill-Less In Provence

   > Food Funnies: Silly Names for Food Shows

       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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    UPCOMING FOOD HOLIDAYS:

           July is: National Ice Cream Month 
                    National Picnic Month 
                    National Baked Bean Month 
                    National Hot Dog Month 
                    National Pickle Month

            July 10 - National Pina Colado Day
            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 

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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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  THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT!

                  Discover Over 100 World Class Cookbooks!

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  FOOD FUNNIES: Silly Names for Food Shows  

 9. Okra: Win Free!

 8. America’s Next Top Dishwasher

 7. Celebrity Food Fight!

 6. Buffy the Ham Pile Slayer

 5. Spaghetti Night in Canada

 4. Alli McBLT

 3. Celebrity Pop Tarts

 2. Always Carry an Extra Sandwich

  ... and the #1 Silly Name for a Food Show ...

 1. Two and a Half Servings

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  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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  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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