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Volume 18   Number 41

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No. 36    No. 37    No. 38    No. 39    No. 40   


  THIS WEEK'S FEATURES AND RECIPES:

  >  Article: "Goulash Or Goulish?"

  >  Food Funnies: Signs Someone Is Not Familiar With Fine Dining

       S E L E C T E D    R E C I P E S :

    * Pizza Hut Original Pan Pizza
      
    * Pork Medallions with Green Onions
      
    * Coq au Vin
      
    * Blue Ribbon Chili
      
    * Baked Spaghetti
      
    * Zucchini and Bacon Quiche
      
    * Southwestern Stuffed Bell Peppers
      
    * Banana Cream Pie

     Healthy Eating:

    Low Carb: Turkey Broccoli Casserole

    Diabetic: Diabetic Chocolate Cake

    Low Fat: Mexican Macaroni and Cheese

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  This Week's Cooking Tips

 * For easy peeling of hard boiled eggs, add a few drops of oil to
   some water. Crack the eggs and let stand in oil and water solution
   for a few minutes.

 * When reheating a slice of pizza in a microwave, run the bottom of
   the crust under the faucet. The water will cause a small amount of
   steam in the microwave which will keep the crust from becoming hard
   and brittle.

 * If your cake sticks to the pan and threatens to split, hold the pan
   over a low flame for about 5 to 8 seconds and the cake will come
   out nice and firm.

 * To keep cookie dough from sticking to cookie cutters, chill the
   dough thoroughly before you roll it out. Dip each cookie cutter in
   oil before pressing into the dough and the cookies will cut
   cleanly. This treatment is wonderful when using cutters with
   intricate designs or cutters made of plastic. You can also spray
   the cutters with oil spray. More Cooking Tips

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

    Made with a lightly sweetened egg-rich dough and usually shaped
   into a loaf, which yeast-bread is similar to brioche?

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  Quote of the Week:

   "I will not eat oysters. I want my food dead. Not sick,
    not wounded, dead."

    - Woody Allen 

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    UPCOMING FOOD HOLIDAYS:

          October is: National Cookie Month 
                      National Pasta Month 
                      National Apple Month 
                      National Seafood Month 
                      National Pork Month 
                      National Pretzel Month 
                      National Dessert Month 
                      National Pickled Peppers Month 
                      National Country Ham Month

            October 9 - National Dessert Day
            October 10 - National Angel Food Cake Day 
            October 11 - National Sausage Pizza Day 
            October 13 - National Yorkshire Pudding Day 
            October 14 - National Chocolate Covered Insect Day 
            October 15 - National Roast Pheasant Day 
            October 16 - World Food Day
            October 17 - National Pasta Day 

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    Find Out How To Get Over 100 E-Cookbooks For Less Than $20! 

                Discover The E-Cookbooks Library

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    Goulash Or Goulish?
     By John Havel

  Goulash is a spicy dish, originally from Hungary, usually made of
 beef, onions, red peppers, and paprika powder. Its name comes from
 Hungarian gulyás, the word for a stockman or herdsman ("gulya" means
 a herd of animals, usually cows). It has traditionally been
 considered a simple home meal because it requires little attention
 after the initial preparation and because it uses more affordable
 cuts of meat. Today, however, it is also often served in restaurants.

  In the United States and Canada, various adaptations have made the
 dish more suitable for local preferences, with the result that
 American "goulash" often bears little or no resemblance to the
 Hungarian original. Hamburger frequently replaces stew beef in
 American goulashes, which reduces the cost as well as the cooking
 time. The meat and onions are then placed in the kettle, the other
 ingredients are added to them, and the dish might be ready to serve
 in as little time as 30 to 45 minutes. This form of the dish was made
 popular by its inclusion in cookbooks in the twentieth century.

  American goulash is commonly finished by the addition of noodles or
 pasta (elbow macaroni being particularly popular), which does not so
 much thicken the product as absorb the juice of the tomatoes.
 Depending on the amount of noodles or pasta used, American goulash
 may be a stew, a soup, or a casserole, rather than a true "goulash"
 such as one finds in Hungarian cuisine.

  Now that we know what goulash isn't, we can look for what makes an
 authentic recipe. Some say you should never use tomatoes - that the
 color and savor of goulash is derived from paprika, in generous
 amounts. However, like most classic dishes, there are different ideas
 as to what makes it "authentic". Just don't make it goulish.

  Beef Goulash
  ===========
    4 slices bacon, chopped
    3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
    Kosher salt and freshly ground black pepper
    3 tablespoons all-purpose flour
    2 tablespoons olive oil
    2 medium onions, chopped
    3 garlic cloves, minced
    2 roasted red bell peppers, peeled and sliced
    3 tablespoons Hungarian sweet paprika
    2 teaspoons caraway seeds, toasted and ground
    2 tablespoons red wine vinegar
    1 (15-ounce) can whole peeled tomatoes, hand crushed
    6 cups low-sodium beef broth
    4 russet potatoes, peeled and thickly sliced
    1/2 cup sour cream
    Chopped flat-leaf parsley, for garnish

  Place a large heavy pot over medium heat and add the bacon. Fry for
 about 5 minutes until crisp and remove to a paper towel and reserve.
 Add the beef to the hot bacon fat and brown it evenly on all sides,
 turning with tongs; season generously with salt and pepper. While
 the beef is searing, sprinkle the flour evenly in the pot and
 continue to stir to dissolve any clumps. Add a little oil if
 necessary to keep the meat from sticking to the bottom of the pot.

  Toss in the onions, garlic, roasted peppers, paprika, and caraway;
 cook and stir for 2 minutes until fragrant. Stir in the vinegar,
 tomatoes, and broth. Bring to a boil, then lower to a simmer and cook
 for 1 hour, covered, stirring occasionally.

  Add the potatoes. Crumble the reserved bacon into the stew and
 continue to simmer for 30 minutes, partially covered, until the
 potatoes are tender. Season with salt and pepper. Remove from heat
 and stir the sour cream into the goulash just before serving. Garnish
 with the chopped parsley.

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  FOOD FUNNIES: Signs Someone Is Not Familiar With Fine Dining 
  

 8. Requests a table with a good view of the TV. 

 7. "Garçon?!? Even for a French guy, that’s a weird name."

 6. Takes plate to kitchen to "fetch some vittles". 

 5. Enjoys the hearts of artichoke so much that he asks to try
    the livers. 

 4. When waiter attempts to scrape crumbs off tablecloth, grabs
    arm and says "Hey, I paid for those."

 3. After staring intently at the wine list, asks if they’ve got
    anything "Lite". 

 2. Having heard about the Coq au Vin, he keeps waiting for it
    to drive by and deliver hot chocolate. 

 ... and the #1 Sign Someone Is Not Familiar With Fine Dining ... 

 1. Valiantly throws himself on the Crêpe Suzette to save his date.

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

  Pizza Hut Original Pan Pizza
  ======================
    1 1/3 cups  Warm water (105F)
    1/4 cup  Non-fat dry milk
    1/2 teaspoon salt
    4 cups bread flour
    1 tablespoon sugar
    1 packet dry yeast
    2 tablespoons vegetable oil (for dough)
    9 oz. vegetable oil (3 oz. per pan)
    Butter flavored cooking spray

  Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
 water and stir to mix well. Allow to sit for two minutes. Add oil
 and stir again. Add flour and stir until dough forms and flour is
 absorbed. Turn out on to a flat surface and knead for about 10 minutes.

  Divide dough into three balls. In three 9" cake pans, put 3 oz. of
 oil in each making sure it is spread evenly. Using a rolling pin,
 roll out each dough ball to about a 9" circle. Place in cake pans.
 Spray the outter edge of dough with Pam. Cover with a plate. Place
 in warm area and allow to rise for 1 to 1 1/2 hours. 

  Sauce:
    1 (8 oz.) can tomato sauce
    1 teaspoon oregano
    1/2 teaspoon marjoram
    1/2 teaspoon basil
    1/2 teaspoon garlic salt 

  Combine and let sit for 1 hour. 

  For Each Nine Inch Pizza: 

  Preheat oven to 475F. Spoon 1/3 cup sauce on dough and spread to
 within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on
 sauce. Place toppings of your choice in this order:
   1) Pepperoni or Ham
   2) Vegetables
   3) Meats (cooked ground sausage or beef)

  Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and
 outer crust is brown. Remove from oven and let set for one minute.
 Cut in six slices.

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

  Pork Medallions with Green Onions
  ===========================
    2 whole pork tenderloins
    1/2 pound fresh mushrooms
    4-5 whole green onions
    1/4 cup dry white wine
    2/3 cup chicken stock
    salt, black pepper
    flour for dredging
    2-3 Tablespoons oil or clarified butter

  Trim off any fat from the pork loins and slice them across the grain
 into medallions about 1/4 inch thick. Pound lightly to even
 thickness, if necessary. Salt and pepper lightly on both sides.

  Wash and slice the mushrooms. Slice the green onions thinly on the
 diagonal. Heat 1 tablespoon of oil or clarified butter in a nonstick
 saute pan over medium-high heat. When oil is hot, dredge the pork
 slices lightly in flour, shaking off excess. In a single layer,
 brown meat quickly on both sides, turning once or twice. Remove from
 pan when cooked and keep warm. Add another tablespoon of oil and
 repeat until all meat is cooked.

  Increase heat to high and add the mushrooms; cook for 2-3 minutes,
 stirring occasionally. Add the white wine and reduce until almost
 dry. Add the green onions and stir for 30 seconds. Add chicken stock
 and reduce slightly. Correct seasoning with salt and pepper. Return
 pork to pan and moisten well with the vegetables and pan juices.
 Serve hot with steamed or pilaf rice.

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

  Coq au Vin
  =========
    10 ounces shallots, or 2 medium yellow onions, sliced or chopped 
    2 tablespoons olive oil, more if needed 
    6 ounces salt pork or pancetta in 1-inch cubes 
    2 tablespoons butter 
    1 clove garlic, peeled and minced 
    4 cups whole button mushrooms, or large mushrooms, halved 
    3 1/2 - 4 pound roasting chicken, cut into pieces 
    3 tablespoons all-purpose flour 
    1/4 cup brandy 
    1 bottle Burgundy or other rich red wine 
    1 bouquet garni (one 3-inch piece leek, one 3-inch piece celery,
       3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in
       cheesecloth) 
    Salt and pepper. 

  Bring a pot of water to a boil; pour water over shallots, then peel,
 and set them aside. Place a large casserole over medium heat and add
 olive oil and salt pork. Saute until pork begins to crisp, 3 to 4
 minutes, then add shallots. Continue to saute until shallots are
 lightly browned, about 10 more minutes. Transfer mixture to a large
 bowl with a slotted spoon; set aside the unwashed casserole.

  Place a medium skillet over low heat, and melt butter. Add garlic
 and mushrooms, and saute until mushrooms have softened. Add mushroom
 mixture with slotted spoon to salt pork and shallots.

  Place chicken pieces in a large freezer bag or a large bowl. Add
 flour, and toss until chicken is coated. Return casserole to
 medium-high heat, When pan is hot, brown chicken in batches, adding
 olive oil if pan looks dry. Do not crowd pan, and turn pieces as
 needed until well browned on all sides. Transfer chicken to a plate,
 and set aside.

  Shake any excess flour from freezer bag into casserole, and scrape
 bottom with a wooden spoon. Pour in brandy, then stand back and
 carefully ignite with a long match. Slowly stir in the whole bottle
 of Burgundy. Bring liquid to a boil. Return chicken to casserole, and
 add salt pork, shallots and mushrooms. Add bouquet garni, and stir to
 mix well. When liquid returns to a boil, cover, and reduce heat to
 low. Simmer for 1 hour, and season with salt and pepper to taste.
 Flavor improves if cooled and refrigerated overnight; reheat
 thoroughly before serving.

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

  Blue Ribbon Chili
  =============
    2 teaspoons  oil
    2 onions, chopped
    3 cloves garlic, minced
    1 lb. lean ground beef
    3/4 lb. beef sirloin, cubed
    1 (14 1/2 ounce) can diced tomatoes
    1 can dark beer
    1 cup strong coffee
    2 (6 ounce) cans tomato paste
    1 can beef broth
    1/2 cup brown sugar
    3 1/2 tablespoons chili sauce
    1 tablespoon cumin
    1 tablespoon cocoa
    1 teaspoon oregano
    1 teaspoon cayenne
    1 teaspoon coriander
    1 teaspoon salt
    2 (15 ounce) cans kidney beans
    4 chili peppers, chopped

  Heat oil, and cook onions, garlic and meat until browned. Add
 tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook
 for one minute. Add remaining ingredients, stir, and heat until just
 bubbling. Reduce heat and simmer for about two hours while stirring
 once in a while.

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  Baked Spaghetti
  =============
    2 cups canned diced tomatoes
    2 cups tomato sauce
    1 cup water
    1/2 cup diced onion
    1/2 cup diced green bell pepper
    2 cloves garlic, chopped
    1/4 cup chopped fresh parsley leaves
    1 1/2 teaspoons italian seasoning
    1 1/2 teaspoons seasoning salt
    1 1/2 teaspoons sugar
    2 small bay leaves
    1 1/2 lbs ground beef
    8 ounces uncooked angel hair pasta
    1 cup grated cheddar cheese
    1 cup grated monterey jack cheese 

  Preheat the oven to 350F. In a stockpot, combine the tomatoes, tomato
 sauce, water, onions, peppers, garlic, parsley, seasoning mixtures,
 sugar, and bay leaves. Bring to a boil over high heat, and then reduce
 the heat and let simmer, covered, for 1 hour.

  Crumble the ground beef in a large skillet. Cook over medium-high
 heat until fully cooked, with no pink color remaining. Drain the fat
 from the meat, and then add the ground beef to the stockpot. Simmer
 for 20 more minutes.

  Cook the pasta according to the package directions. Cover the bottom
 of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a
 little less than 1/2 of each cheese; repeat the layers, ending with
 the sauce. Bake in the oven for 30 minutes. Top the casserole with the
 remaining cheese, return it to the oven, and continue to cook until
 the cheese is melted and bubbly, about 5 more minutes. Cut into squares
 before serving.

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  Zucchini and Bacon Quiche
  =====================
    1 (8 ounce) can refrigerated crescent dinner rolls
    2 tablespoons mustard
    6 pieces bacon
    3 cups zucchini, finely chopped
    2 onions, chopped
    3 eggs, beaten
    8 ounces mozzarella cheese
    2 tablespoons parsley
    1/2 teaspoon garlic powder
    1/4 teaspoon oregano
    1/2 teaspoon dried basil

  Unfold crescent rolls and place in pie plate, forming a crust. Spread
 mustard on the bottom of the pie crust.

  Cook bacon. Set aside. Saute onion and zucchini in bacon grease.
 Meanwhile, in a large bowl, mix eggs, spices and cheese. Crumble bacon
 and add to egg mixture. When zucchini is soft, add to egg mixture. Mix
 well. Pour into prepared pie plate. Bake in preheated 375F oven for
 25-30 minutes.

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  Southwestern Stuffed Bell Peppers
  ===========================
    1 lb lean ground beef
    1/4 cup chopped onion
    1 (1 1/4 ounce) package taco seasoning mix
    1 egg, beaten
    2 cups cooked rice
    4-6 bell peppers
    1 (19 ounce) can diced tomatoes
    1 (15-16 ounce) jar salsa
    shredded cheddar cheese
    sour cream

  Combine beef, onion, seasoning mix and egg in a large bowl. Add rice
 and mix well. Cut peppers in half lengthwise; remove seeds and
 membrane. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch
 baking dish. The liquid from the tomatoes will reduce during cooking,
 so add about a cup of water. This also helps make the peppers softer.

  Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture
 into peppers, mounding as necessary. Top each pepper with salsa. Bake
 in preheated 375F oven for 40-45 minutes or until beef is cooked
 thoroughly and peppers are soft.

  Cover each pepper with cheese and return to oven, under the broiler,
 until the cheese melts; less than a minute. Serve with sour cream and
 additional salsa.

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

  Banana Cream Pie
  ===============
    3/4 cup sugar
    1/3 cup all-purpose flour
    1/4 teaspoon salt
    2 cups milk
    3 egg yolks, lightly beaten
    2 tablespoons butter or margarine
    1 teaspoon vanilla extract
    3 medium firm bananas
    1 (9 inch) pie shell, baked
    whipped cream or Cool Whip
    sliced banana

  In a saucepan, combine sugar, flour, and salt; stir in milk and mix
 well. Cook over medium heat, stirring constantly, until the mixture
 thickens and comes to a boil; boil for 2 minutes. Remove from the heat.

  Stir a small amount of cream mixture into egg yolks; return all to
 saucepan. Cook for 2 minutes, stirring constantly; remove from the
 heat. Add butter and vanilla; mix well; allow to cool slightly.

  Slice the bananas and place evenly in pastry shell; pour cream
 mixture over bananas. Cool; before serving, garnish with whipped cream
 or Cool Whip and bananas. Refrigerate any leftovers.

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   This Week's Culinary Quiz Answer: Challah

  For certain celebrations - weddings, festivals, religious holidays -
 challah is sometimes formed into different shapes. Rolls, buns, braids
 and spirals are all fairly common - as is sprinkling the bread with
 poppy seeds or sesame seeds before baking. The traditional bread for
 the Jewish Sabbath, two challah loaves are served during each of the
 three Sabbath meals. The two loaves represent the double manna which
 is said to have fallen from heaven while the Israelites were in the
 wilderness. Challah bread is sweet, rich and tender with a fine crumb.

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