The VJJE Recipe Weekly Free Recipes

* Put a layer of marshmallows in the bottom of a pumpkin pie, then
add the filling. You will have a nice topping as the marshmallows
will come to the to top. More Cooking Tips

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

This Week's Culinary Quiz (Answer at the bottom of page)

What is a popular garlic dessert at the Gilroy Garlic festival
every year?

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

Quote of the Week:

     "Why does Sea World have a seafood restaurant?? I’m halfway
      through my fish burger and I realize, Oh my God....I could
      be eating a slow learner."

- Lyndon B. Johnson (1908-1973)

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=

UPCOMING FOOD HOLIDAYS:

         September is: National Biscuit Month
                       National Chicken Month
                       National Cholesterol Awareness Month
                       National Honey Month
                       National Mushroom Month
                       National Organic Harvest Month
                       National Papaya Month
                       National Rice Month

             September 18 - National Play-Doh Day
             September 19 - National Butterscotch Pudding Day
             September 20 - National Rum Punch Day
             September 21 - National Pecan Cookie Day
             September 22 - National White Chocolate Day
             September 23 - National Chocolate Day
             September 24 - National Cherries Jubilee Day
             September 25 - National Crab Newberg Day

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

A Flourish at the Finish
By Mark Bittman

Dinners that seem so oppressive in midsummer, not only to cook but
to eat, are welcome the instant the weather breaks. For instance,
braising, a nearly insane form of cooking for about a third of the
year, returns this month, putting aromatic humidity in the air and
tender meat on the table. And like most braised dishes, this stew of
pork teamed with garlic, red wine and coriander takes time but, once
the initial browning is done, very little work.

There are times when I consider browning optional, but this isn't
one of them. Because there are not many components to the dish, you
need the complexity that browning brings.

If you want to spare yourself the task of cleaning up the stove top
(spattering is inevitable), you can brown the meat in the oven. Use a
roasting pan large enough to hold it in one layer, at about 500
degrees, and turn the meat occasionally. Stove-top browning, however,
is faster and more accurate.

After the browning is done and the remaining ingredients are added,
it's almost just a matter of waiting for the meat to become tender,
which should take less than an hour. I say "almost" because this stew
has an interesting refinement which I learned from a French chef who
had settled in Thailand.

He told me that although he loved red wine as a cooking ingredient,
he regretted the freshness wine loses after long cooking. As a
result, and contrary to tradition, he always withheld a little wine
from a recipe, adding it, along with its acidity, freshness and
fruitiness, a few minutes before the dish was done. Here, you should
use something not only good enough to drink (you should always do
that when cooking), but to savor.

Finally, it is imperative to use pork with some fat in it, as the
cooked meat may dry out before it becomes tender.

The best pork for this stew, and all braised pork dishes, is cut
from the shoulder (sometimes called Boston butt), or from the
shoulder end of the loin. In either case, darker, well-marbled meat
is preferable to pale, super-lean meat.

A little butter, lemon juice and fresh cilantro round this dish out
nicely. I'd serve it over rice or buttered noodles.

Pork With Red Wine and Coriander
===========================
    1 tablespoon extra virgin olive oil
    2 pounds pork shoulder in 1-inch cubes
    1 head garlic, papery coating removed, cut in half crosswise
    2 cups red wine
    3 tablespoons coriander seeds, cracked and wrapped in cheesecloth
    1 tablespoon butter
    Lemon juice to taste
    1/2 cup chopped cilantro leaves

1. Place oil in a large, deep skillet on medium-high heat. A minute
    later, add pork, and cook, undisturbed, until brown on one side,
    about 5 to 10 minutes. Turn and brown another side. Add garlic and
    cook, stirring occasionally, for a minute or two. Add 1 1/2 cups
    wine, then coriander.

2. Turn heat to low, and cover. Simmer gently for 45 minutes to an
hour, until pork is tender. Remove coriander. Stir in remaining
wine; cook 2 or 3 minutes. Stir in butter.

3. Add lemon juice to taste. Stir in half the cilantro, then serve,
garnished with remaining cilantro. Yield: 4 servings.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

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

Discover Over 100 World Class Cookbooks!

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

FOOD FUNNIES: Signs That Dad Packed The School Lunch

8. Mom always takes the cheese out of the cellophane wrapping
when making the sandwich.

7. You asked for PB&J. He packed pastrami, beef jerky and
jalapenos.

6. Three coupons for Happy Meals and a reminder to bring home any
cool toy prizes.

5. The veggies and fruit? Potato chips and Orange Nehi, of
course!

4. Four Power Bars and a note reading, "Peanut butter won't get
you into the majors so you can support your folks in their
old age, sport!"

3. The triple-decker liverwurst sandwich sprung the lunchbox
open on the bus.

2. Your lunch includes a bag of pork rinds and a Bud Light.

... and the #1 Sign Dad Packed My School Lunch ...

1. Nothing in the bag but a $20 bill and a note: "Don't tell Mom
and you can keep the change."

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

Olive Garden's Chianti Braised Short Ribs
=================================
    3 lbs. boneless beef short ribs
    Salt to taste
    Pepper to taste
    1/4 cup extra virgin olive oil
    1 medium yellow onions, chopped
    4 large garlic cloves, minced
    2 cups Chianti wine
    1 (32 oz.) can crushed tomatoes
    3 cups beef broth
    2 teaspoons fresh rosemary, chopped

Pat short ribs dry and season with salt and pepper. Coat a
large, nonstick pan with olive oil. Sear the short rib pieces
over medium-high heat for about 2-3 minutes on each side or
until brown. Transfer short ribs to a bowl.

Add onions to pan and cook over medium heat for approximately
3 minutes. Once onions are translucent, add garlic and cook for
1 minute; do not brown. Add Chianti, rosemary, beef broth and
tomatoes to the pan one at a time, allowing liquid to partially
evaporate before each addition (about 2 minutes).

Return short ribs to pan, including any juices that might have
accumulated in the bowl. Cover and let simmer for 3 hours on low
heat to complete the braising process. Remove short ribs from pan
and boil the liquid until it is reduced by half, about 10 minutes.
Return short ribs to pan and heat thoroughly.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Tequila Turkey Fettuccini
===================
    1 oz. olive oil
    1/4 red onion, cut into strips
    1/2 tablespoon minced jalapeno
    1 tablespoon minced garlic
    5 ounces turkey breast, cooked, sliced
    1 oz. tequila
    4 ounces heavy cream
    1/2 oz. fresh lemon juice
    1 tablespoon chopped cilantro leaves
    9 ounces fettuccini pasta, cooked
    2 tablespoons grated Parmesan
    2 lime wedges, for garnish
    2 sprigs cilantro, for garnish
    2 tablespoons diced Roma tomato, for garnish
    1 teaspoon freshly ground black pepper

In saute pan with high heat, add olive oil, onions, jalapeno and
saute until translucent. Add garlic and continue to saute for
2 minutes. Add turkey, lightly mix ingredients, careful not to
break turkey up too much.

Deglaze pan with tequila, pouring around the edge of the saute
pan. Add cream, lemon juice and cilantro. Toss together, then add
pasta, and toss ingredients while adding Parmesan cheese.

Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro
over top, sprinkle tomatoes on top, and crack pepper around the rim
of the plate.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Steak with Orange Bourbon Glaze
==========================
    1/4 teaspoon Cajun seasoning
    1/4 teaspoon cayenne
    Salt and pepper
    2 tablespoons canola oil
    1 (14 ounce) NY strip steak

Preheat grill to high and oven to 350F. In a medium bowl, combine
Cajun seasoning, cayenne, salt, pepper and 2 tablespoons canola oil.
Rub mixture on both sides of the steak. In a saute pan, sear steak
for 7 minutes on both sides. Place steak in a plastic bag to marinate
for 1 hour in refrigerator. After marinating for 1 hour, remove steak
from refrigerator and let sit for 15 minutes. Grill steak for
12 minutes (6 minutes on each side). Remove from grill with tongs
and let rest for 8 to 12 minutes. Using a serving spoon, add Orange
Bourbon Glaze to steak.

Orange Bourbon Glaze:
    2 tablespoons diced shallots
    1/4 cup butter, divided
    1 cup bourbon
    2 seedless oranges, peeled and segmented
    1/2 cup brown sugar
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    4 cups beef stock

In a medium saucepan over medium-high heat saute the shallots in
2 tablespoons of butter until caramelized. Whisk in the bourbon,
oranges, brown sugar, salt and pepper. Bring to a simmer over
medium-high heat. Reduce heat to medium-low and add beef stock.
Simmer until mixture is a sauce-like consistency. Remove from heat.
Whisk in the remaining 2 tablespoons of butter.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Chicken Parmesan
===============
    2 quarts oil, for deep-frying
    1 tablespoon kosher salt
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1 tablespoon cracked black pepper
    4 (6 oz.) pieces boneless, skinless chicken breast (pounded thin)
    3 tablespoons freshly chopped parsley leaves
    2 cups panko bread crumbs
    1/4 cup all-purpose flour
    2 eggs, slightly beaten
    1 quart favorite store-bought marinara sauce
    8 slices mozzarella cheese

White Sauce:
    1 teaspoon chopped fresh garlic
    1 cup heavy cream
    1/4 cup butter
    1 tablespoon chopped fresh parsley leaves
    Salt and freshly ground black pepper

White Sauce: Heat the garlic and heavy cream in a medium saucepan,
until simmering. Turn off heat, add butter, and whisk vigorously
until fully incorporated. Add 1 tablespoon fresh parsley and season
with salt and pepper.

Chicken: Heat oil to 350F. Mix all seasonings together then divide
into 2 parts. Season chicken breast with half of the seasoning on
both sides. Add half of remaining seasoning and 3 tablespoons of
chopped fresh parsley to bread crumbs and mix. Dip chicken in flour,
then in eggs, then in bread crumbs. Fry chicken until golden brown,
about 3 to 5 minutes). Simmer the marinara sauce in saucepan over
medium heat. Place 2 slices of mozzarella cheese on each breast.
Pour the warmed marinara sauce over the cheese, drizzle with White
Sauce and serve.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Pork and Ginger Pot Stickers
=======================
    6 ounces ground pork
    1/4 cup diced white onion
    2 tablespoons minced ginger
    1 tablespoon minced garlic
    4 tablespoons diced green onion
    1 teaspoon soy sauce
    1/4 teaspoon sesame oil
    Pinch salt and pepper
    12 round wonton/potsticker wrappers
    1 egg, whipped
    1 teaspoon oil

In a medium bowl, add the pork, onions, ginger, garlic, green
onions, soy sauce, sesame oil, salt and pepper. Mix together until
thoroughly combined.

In a medium stock pot, boil 2 quarts of water. Place 1 tablespoon
of the mixture in the middle of a wrapper. Brush the edges of the
wrapper with the egg and fold in half. Repeat with the remaining
wrappers.

Place wrappers in boiling water for 1 minute, remove, and cool
individually on cooling rack. When ready for service, heat saute
pan with 1 teaspoon oil, and saute on medium-high heat until the
skin of the wrapper is browned.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Caramelized Shallot Mashed Potatoes
==============================
    6 tablespoons (3/4 stick) butter, divided
    2 cups sliced shallots
    3/4 cup whole milk
    2 pounds large Yukon Gold potatoes, peeled, quartered

Melt 2 tablespoons butter in heavy medium skillet over medium heat.
Add sliced shallots and cook until tender and brown, stirring often,
about 20 minutes. Transfer shallots to small bowl. Add milk to
skillet. Set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough
cold water to pan to cover potatoes by 1 1/2 inches. Bring to boil,
reduce heat to medium, and simmer until potatoes are tender, about
15 minutes. Drain. Return potatoes to pan and stir over medium heat
until dry, about 1 minute. Add remaining 4 tablespoons butter.
Bring milk in skillet to simmer, scraping up any browned bits. Add
hot milk to potatoes. Mash potatoes. Stir in caramelized shallots
and season to taste with salt and pepper.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Creamed Corn with Bacon
=====================
    4 ears corn
    6 ounces thick-sliced bacon (about 4 slices)
    1 large bunch scallions
    2/3 cup heavy cream
    1/4 cup water
    1 teaspoon fresh lemon juice
    1 tablespoon unsalted butter
    freshly ground black pepper

Bring a kettle of water to a boil and have ready a large bowl of
ice and cold water. Add corn to boiling water and simmer 4 minutes.
With tongs transfer corn to ice water to stop cooking. When corn is
cool enough to handle, drain and cut corn kernels from cobs.

Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon
over moderate heat, stirring occasionally, until browned and transfer
to paper towels to drain.

Thinly slice enough scallions crosswise to measure 1 cup. In a
3-quart heavy saucepan simmer cream, water, and lemon juice with
bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper
and salt to taste and cook until liquid is slightly thickened, about
5 minutes.

=+=-=+=-=+=-=+= Free Recipes and Cookbooks =+=-=+=-=+=-=+=-=

Streusel Kuchen
=============
Streusel:
    1 cup all purpose flour
    2/3 cup (packed) golden brown sugar
    1/3 cup chopped walnuts
    1/4 teaspoon salt
    6 tablespoons (3/4 stick) unsalted butter, melted

Cake:
    2 medium-size Golden Delicious apples, peeled, halved, cored,
      cut into 1/8-inch-thick slices
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground cloves
    1 1/2 cups plus 2 tablespoons cake flour
    1/3 cup cornstarch
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup plus 2 tablespoons unsalted butter (2 1/4 sticks),
      room temperature
    2 cups powdered sugar
    1 tablespoon finely grated lemon peel
    1 vanilla bean, split lengthwise
    3 large eggs plus 1 large egg yolk

For streusel: Mix first 4 ingredients in medium bowl. Add melted
butter and stir with fork until moist clumps form. Set aside.

For cake: Position rack in center of oven and preheat to 325F.
Butter and flour 10-inch-diameter springform pan. Toss apple slices,
cinnamon, and cloves in medium bowl. Sift flour, cornstarch, baking
powder, and salt into another bowl. Combine butter, powdered sugar,
and lemon peel in large bowl; scrape in seeds from vanilla bean.

Using electric mixer, beat butter mixture until well blended. Add
eggs 1 at a time, beating until well blended after each addition;
beat in egg yolk. Add flour mixture and beat just until blended.
Spread batter evenly in prepared pan (cake layer will be thin).
Slightly overlap apple slices atop batter in concentric circles.
Sprinkle streusel evenly over apples (streusel will cover apples).

Bake cake until streusel topping is crisp and tester inserted into
center of cake comes out clean, about 1 hour 20 minutes. Cool cake
in pan on rack 15 minutes. Remove pan sides; cool to lukewarm.
Serve lukewarm or at room temperature.

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=

This Week's Culinary Quiz Answer: Garlic Ice Cream

The town of Gilroy, California, calls itself the "garlic capital
of the world". Every year there is a huge festival with myriad
recipe competitions and things to try. One of the favorites is
garlic fries and garlic ice cream is also extremely popular, even
though I suspect the fact they give it away for free may have
something to do with that!

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=