| THIS WEEK'S FEATURES AND RECIPES:
> Article: The Best
a Beet Can Hope For
> Wine Appreciation:
Montebuena Rioja 2009
> Food Funnies: Signs
Your Cat is Too Fat
S
E L E C T E D R E C I P E S :
* Skyline
Chili
* Grilled
Chicken and Ratatouille
* Romesco
Style Pork
* BBQ
Shortribs
* Elotes
(Mexican Corn on the Cob)
* Pasta
with Sun-Dried Tomatoes
* German
Potato Salad
* Pina
Colada Pie
Healthy Eating:
Low Carb: Hash
Browned Zucchini
Diabetic: Beef
and Noodles in Lemon Sauce
Low Fat: Low
Fat Peanut Butter Cookies
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This Week's Cooking Tips
========================
Baking Tips:
* When making cookies, always use
unsalted butter, never margarine.
The unsalted butter gives
the cookies a lighter texture.
* Add a pinch of baking soda to your
frosting and the frosting will
stay moist and prevent cracking.
* Always chill pastry dough before
rolling and cutting, and always
chill it again afterwards,
before baking, to further relax the
gluten.
* Your yeast will last longer than
specified on those little packages
from the grocery store if
kept in the refrigerator and even longer
in the freezer.
* For a practically fat-free crust,
substitute frozen phyllo pastry
for traditional pie crust.
* To keep a cake longer, place half
an apple in the cake container
when storing. More
Cooking Tips
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This Week's Culinary Quiz (Answer
at the bottom of page)
Middle Quarters, an
area located on Jamaica's South Coast
is famous for what
culinary delight?
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Quote of the Week:
"Grilling is like sunbathing.
Everyone knows it is bad
for you but no one
ever stops doing it."
- Laurie Colwin, "Home
Cooking" (1988)
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Subscribe
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 25 - National Hot Fudge Sundae Day
July 26 - National Coffee Milkshake Day
July 27 - National Scotch Day
July 28 - National Milk Chocolate Day
July 29 - National Lasagna Day
July 30 - National Cheesecake Day
July 31 - National Raspberry Cake Day
August 1 - National Raspberry Cream Pie Day
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The Best a Beet Can
Hope For
By Mark Bittman
Borscht is the highest and best
use for a beet. Quick to cook (at
least in my version), easy to vary,
loved by almost everyone - even
children - borscht is the archetypical
midsummer soup, and belongs in
everyone's repertory.
There is a grand borscht, laden
with brisket or other meat (and
usually served hot), that casts
its too-fussy influence over many
summertime borschts. I prefer the
light, refreshing version whose
ruby color and clear flavor make
it very nearly graceful, even
elegant. That's really saying something,
considering that this is a
dish with few ingredients, chief
among them a lowly root.
Borscht can be as simple as simmered
shredded beets with sour cream
or yogurt. To make a meal of it,
I like this soup with a hot boiled
potato and a cold hard-cooked egg.
Diced cucumber is another nice
addition. (Borscht lovers can be
very particular about the additions.
Famously, in "The Talk of the Town,"
Cary Grant plays a fugitive
whose preference for a beaten egg
in his borscht leads to his
capture.)
The marvel of this recipe is that
you can cook all the components
separately, and most of them in
advance, then combine them just
before serving. There is something
about cooking the potato at the
last minute and plunging it, hot,
into the ice-cold soup that I
really like, although I can understand
the preferences of those who
add their potato cooked but cold.
Prepare the borscht in the relative
cool of evening, and you can enjoy
it the next day with little
effort.
There is one little refinement that
I think makes this minimalist
borscht special: I use an entire
bunch of dill and bind together the
stems (and roots, if any). I simmer
this little package with the
beets from the beginning, and it
flavors the broth beautifully. I
garnish the soup with fresh dill
at the end. The combination of sweet
beets and grassy dill screams summer.
Borscht
=======
2 pounds red beets,
peeled
1 large onion, peeled
1 bunch fresh dill,
stems removed and tied in a bundle
Salt and pepper to
taste
Lemon juice to taste
4 hard-cooked eggs,
peeled and quartered, optional
1 firm medium cucumber
or half an English cucumber, peeled if
necessary
and diced, optional
4 medium red or white
new potatoes, boiled until tender and kept
hot,
optional
Sour cream
1. Grate beets and onion together
on a box grater or food processor
outfitted with basic
blade (pulse carefully) or grating disk.
Place mixture in large
saucepan with dill-stem bundle and 6 cups
of water to cover.
2. Bring to a boil, then adjust heat
so liquid simmers steadily but
not violently, until
beets are tender, 15 to 20 minutes. Add salt
and pepper, remove
dill stems, and chill.
3. When soup is cold, taste and add
lemon juice, salt and pepper as
necessary. Chop as
much of the dill fronds as you would like for
garnishing. Serve borscht
in bowls, with garnishes of your choice
and the dill. Pass
sour cream at table. 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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This Week's Wine Selection
==========================
Montebuena Rioja 2009
Price: $10
The 2009 Montebuena is 100% Tempranillo.
Dark ruby-colored, it
offers an appealing perfume of spice
box, leather, tobacco, and
blackberry. On the palate it is
packed with ripe fruit, has
outstanding concentration, and impeccable
balance. It is a great
bargain that offers a sneak preview
of the great 2009 vintage in
Rioja and northern Spain in general.
It should drink well for
6-8 years.
Serve With:
Grilled Lamb with Salsa Verde
=============================
1/4 cup salted capers,
soaked for 30 minutes, drained,
coarsely
chopped
1/2 cup chopped fresh
Italian flat leaf parsley
1/3 cup chopped scallions
1/2 cup chopped fresh
mint leaves
1/2 cup fresh lemon
juice
2 teaspoons grated
lemon peel
1 cup olive oil, preferably
extra-virgin
2 teaspoons dried crushed
red pepper flakes
3 1/2 teaspoons coarse
salt
1 1/2 teaspoons freshly
ground black pepper
1 (4 1/2 to 5-pound)
butterflied boned lamb shoulder
1 tablespoon minced
garlic
Nonstick cooking spray
Stir the first 7 ingredients and
1 teaspoon red pepper flakes in a
large bowl to blend. Whisk in 1
1/2 teaspoons of salt and 1/2
teaspoon of black pepper. Set the
salsa verde aside. Place the lamb
in a 15 by 10 by 2-inch glass baking
dish. Rub the minced garlic,
remaining 2 teaspoons of salt, 1
teaspoon of black pepper, and
remaining 1 teaspoon red pepper
flakes all over lamb. Pour 1/2 cup
of salsa verde over the lamb, turning
the lamb to coat evenly. Use
immediately, or cover the dish and
remaining salsa verde separately
with plastic wrap and refrigerate
up to 1 day.
Spray the grill rack with nonstick
spray and prepare the barbecue
(medium-high heat). Grill the lamb
until a meat thermometer inserted
into the thicker parts registers
130 degrees F for medium-rare,
turning occasionally, about 40 minutes.
Transfer the lamb to a work
surface and let rest 15 minutes.
Cut the lamb across grain into thin
slices. Arrange the lamb slices
on a platter. Serve the remaining
salsa verde alongside.
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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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FOOD FUNNIES: Signs Your Cat is
Too Fat
=======================================
9. Instead of "meow," she says "moo".
8. Takes 3 days to lick himself.
7. She has nine lives and ten chins.
6. He has had more heart attacks
than Dick Cheney.
5. Have to get special extra-large
flea collars from
"Big & Tall Feline".
4. Instead of a yarn ball, she plays
with a meatball.
3. Only thing he's curious about
is when Domino's stops delivering.
2. When he goes outside, people say,
"Can I get your autograph,
Mr. Gore?".
... and the #1
Sign Your Cat Is Too Fat ...
1. Next month, he's doing a full
hour with Dr. Phil.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Skyline Chili
=============
1 pound ground beef
2 (14.5 oz.) cans beef
broth
1 (6 oz.) can tomato
paste
1/2 cup water
1 tablespoon white
vinegar
1 tablespoons corn
starch
1/4 teaspoon allspice
4 teaspoons chili powder
1 teaspoon cardamom
1/4 teaspoon cayenne
pepper
1/4 teaspoon coriander
1/4 teaspoon garlic
powder
1 teaspoon nutmeg
1 1/4 teaspoons salt
1/8 teaspoon black
pepper
shredded cheddar cheese
spaghetti, cooked
Brown ground beef in a 4 quart Dutch
Oven. While cooking,
mash the beef into very small morsels.
Remove pan from heat
and add all remaining ingredients
except cheese and spaghetti.
Mix well. Bring chili to a boil,
reduce heat, and simmer for
3-4 hours stirring occasionally.
To serve, place cooked spaghetti
in a large bowl. Ladle about
one cup of piping hot chili over
pasta and top with about a
half cup of cheddar cheese.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Grilled Chicken and Ratatouille
===============================
2 medium zucchini,
halved lengthwise
1 medium eggplant,
halved lengthwise
1 red bell pepper,
cut into 1-inch-wide strips
1 red onion, peeled,
cut into 1/2-inch-wide wedges (leave root
end intact)
2 medium tomatoes,
halved crosswise
2 tablespoons olive
oil
6 skinless boneless
chicken breast halves (about 3 pounds)
1/3 cup thinly sliced
basil
1 1/2 teaspoons red
wine vinegar
Prepare barbecue (medium-high heat).
Place first 5 ingredients in
large bowl. Drizzle oil over and
sprinkle generously with salt and
pepper; toss to coat. Grill vegetables
until tender and slightly
charred, about 4 minutes for peppers
and 7 minutes for remaining
vegetables. Transfer to cutting
board. Place chicken breasts in same
large bowl. Turn to coat with any
remaining oil in bowl. Sprinkle
chicken with salt and pepper. Grill
chicken, covered, until cooked
through, about 6 minutes per side.
Let stand 5 minutes.
Meanwhile, coarsely chop vegetables
and transfer to another large
bowl. Add basil and vinegar and
toss to coat. Season with salt and
pepper. Slice chicken crosswise
into 1/2-inch-thick slices; serve
with ratatouille.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Romesco Style Pork
==================
1 1/2 pounds pork tenderloin
1/3 cup extra-virgin
olive oil plus additional for rubbing
1 (5 oz.) package prewashed
baby spinach or arugula
1 (12 oz.) jar roasted
peppers, drained, rinsed, and patted dry
1/2 cup sliced almonds
4 large garlic cloves,
thinly sliced
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 cup red-wine vinegar
or Sherry vinegar
Prepare a gas grill for direct-heat
cooking over medium-high heat.
Meanwhile, lightly rub pork with
some olive oil, 1 teaspoon salt,
and 1/2 teaspoon pepper. Oil grill
rack, then grill pork, covered,
turning occasionally, until an instant-read
thermometer inserted
diagonally into center registers
150F, 20 to 25 minutes total.
Transfer pork to a cutting board
and let stand 10 minutes.
While pork stands, put greens and
peppers on a platter. Cook almonds
and garlic in oil in a small heavy
skillet over medium heat, stirring
frequently, until golden, about
2 minutes. Transfer with a slotted
spoon to paper towels to drain.
Add paprika, cayenne, and 1/2 teaspoon
salt to oil in skillet and
cook, stirring, 30 seconds. Pour
in vinegar and boil, swirling
occasionally, 1 minute. Drizzle
hot dressing over greens and peppers
and toss. Top with sliced pork and
sprinkle with toasted almonds and
garlic.
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BBQ Shortribs
=============
2 tablespoons toasted
sesame seeds, plus more for sprinkling
4 large cloves garlic,
pressed
1 cup soy sauce
2 tablespoons sherry
2 tablespoons honey
2 tablespoons sesame
oil
2 tablespoons water
2 teaspoons fresh ginger,
finely grated
1/2 cup chopped scallions
(green and white parts, mixed), plus
more green
tips for sprinkling
1 tablespoon red chili
flakes
6 pounds short ribs,
cut into thin pieces, about 2 1/2 inches long
Grind the sesame seeds in a coffee
grinder until fine. Place the
ground sesame seeds in a medium
bowl and add the garlic, soy, sherry,
honey, sesame oil, water, ginger,
scallions, and red chili flakes;
stir until thoroughly combined.
Place the ribs in a large baking
dish, pour the marinade over, and
turn to coat. Cover and let
marinate in the refrigerator for
2 to 3 hours.
Preheat the grill to medium-high.
Remove the ribs from the marinade
and grill on both sides until golden
brown and crispy, about 15
minutes. Reduce the heat of the
grill, close the cover, and grill
until tender, about 15 minutes longer.
Remove to a platter and
sprinkle with sesame seeds and green
onions.
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Elotes (Mexican Corn on the Cob)
================================
3 tablespoons mayonnaise
2 teaspoons fresh lime
juice
2 tablespoons finely
grated cotija or Parmesan cheese
1/2 teaspoon chili
powder
1/4 teaspoon ground
red pepper
1/4 teaspoon ground
cumin
1/8 teaspoon salt
4 ears shucked corn
Prepare grill. Combine mayonnaise
and juice in a small bowl.
Combine cheese and next 4 ingredients
(through salt) in another
small bowl. Place corn on a grill
rack coated with cooking spray.
Grill corn 12 minutes or until tender,
turning frequently. Remove
corn from grill; brush with mayonnaise
mixture, and sprinkle with
cheese mixture. Serve immediately.
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Pasta with Sun-Dried Tomatoes
=============================
1/2 pound fusilli (spirals)
pasta
Kosher salt
Olive oil
1 pound ripe tomatoes,
medium-diced
3/4 cup good black
olives, such as kalamata, pitted and diced
1 pound fresh mozzarella,
medium-diced
6 sun-dried tomatoes
in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes
in oil, drained
2 tablespoons red wine
vinegar
6 tablespoons good
olive oil
1 garlic clove, diced
1 teaspoon capers,
drained
2 teaspoons kosher
salt
3/4 teaspoon freshly
ground black pepper
1 cup freshly grated
Parmesan
1 cup packed basil
leaves, julienned
Cook the pasta in a large pot of
boiling salted water with a splash
of oil to keep it from sticking
together. Boil for 12 minutes, or
according to the directions on the
package. Drain well and allow to
cool. Place the pasta in a bowl
and add the tomatoes, olives,
mozzarella, and chopped sun-dried
tomatoes.
For the dressing, combine the sun-dried
tomatoes, vinegar, olive
oil, garlic, capers, salt, and pepper
in a food processor and process
until almost smooth.
Pour the dressing over the pasta,
sprinkle with the Parmesan and
basil, and toss well.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
German Potato Salad
===================
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose
flour
2 tablespoons white
sugar
2 teaspoons salt
1/2 teaspoon celery
seed
1/8 teaspoon ground
black pepper
3/4 cup water
1/3 cup distilled white
vinegar
Bring a large pot of salted water
to a boil. Add potatoes and cook
until tender but still firm, about
30 minutes. Drain, cool and slice
thin.
Place bacon in a large, deep skillet.
Cook over medium high heat
until evenly brown. Drain, crumble
and set aside, reserving
drippings. Saute onions in bacon
drippings until they are golden-
brown.
In a small bowl, whisk together
the flour, sugar, salt, celery seed,
and pepper. Add to the sauteed onions
and cook and stir until bubbly,
then remove from heat. Stir in water
and vinegar, then return to the
stove and bring to a boil, stirring
constantly. Boil and stir for one
minute. Carefully stir bacon and
sliced potatoes into the vinegar/
water mixture, stirring gently until
potatoes are heated through.
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Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=
Pina Colada Pie
===============
Crust:
1 (7 oz.) jar roasted
macadamia nuts
3/4 cup sweetened shredded
coconut
3 tablespoons brown
sugar
1 tablespoon unsalted
butter, melted
Filling:
1 1/2 pints pineapple
sorbet, softened
1 cup canned sweetened
cream of coconut (such as Coco Lopez)
4 teaspoons dark rum
1/2 teaspoon imitation
coconut extract
3/4 cup (packed) sweetened
shredded coconut
2 pints vanilla frozen
yogurt, softened
1/2 large pineapple,
trimmed, cored, thinly sliced
Toasted sweetened shredded
coconut
For Crust: Preheat oven to 350F.
Line 10-inch glass pie dish with
foil, overlapping sides. Finely
chop first 3 ingredients in
processor. Add butter and blend
until moist crumbs form. Press
mixture firmly onto bottom and up
sides (but not rim) of prepared
pie dish. Freeze 10 minutes. Bake
crust until golden brown, about
15 minutes. Freeze 20 minutes.
For Filling: Spread sorbet in crust;
smooth top. Place in freezer.
Boil cream of coconut in heavy small
saucepan over medium-high heat
until reduced to 3/4 cup, stirring
frequently, about 7 minutes. Pour
into large bowl. Mix in rum and
extract, then 3/4 cup coconut. Cool
slightly. Add frozen yogurt to coconut
mixture and fold in until
blended. Freeze until semifirm,
stirring occasionally, about 1 hour.
Spoon filling over sorbet in pie
dish, mounding slightly. Cover and
freeze overnight.
Turn out pie onto platter and peel
off foil. Turn pie right side up.
Arrange pineapple decoratively atop
pie. Sprinkle with toasted
coconut.
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This Week's Culinary Quiz
Answer: Peppered Shrimp
You can get these hot treats from
vendors in and around
Middle Quarters by the pound or
sold in various sized packets.
Not for the faint-hearted, as the
stock they are prepared in
often contain large amounts of whole
Scotch Bonnet Peppers
including the seeds! But for most
Jamaicans, a trip to Middle
Quarters is not complete without
a sample of shrimp.
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