>  Article: Duck's Day in the Pan

  >  Wine Appreciation: Monte Antico Rosso 2006

  >  Food Funnies: Questions To Ask Yourself Before Buying Egg Nog

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

    * Chili's Tortilla Crunch Chicken Fingers
       http://www.e-cookbooks.net/recipes1/12151.htm
    * Crunchy Pork Chops With Baby Spinach Salad
       http://www.e-cookbooks.net/recipes/quick4.htm
    * Roast Beef Tenderloin with Port Sauce
       http://www.e-cookbooks.net/recipes4/12193.htm
    * Noodle Kugel
       http://www.e-cookbooks.net/recipes4/12194.htm
    * Southwestern Christmas Salad
       http://www.e-cookbooks.net/recipes/12225.htm
    * Potato Latkes
       http://www.e-cookbooks.net/recipes4/12196.htm
    * Creme Brulee French Toast
       http://www.e-cookbooks.net/recipes4/12197.htm
    * Almond Roca Cookies
       http://www.e-cookbooks.net/recipes4/12198.htm

   > Healthy Eating:

    Low Carb: Maple Cream Squares
     http://www.e-cookbooks.net/recipes/1215lc.htm

    Diabetic: Bruschetta with Feta Cheese
     http://www.e-cookbooks.net/recipes/1215diab.htm

    Low Fat: Banana Oatmeal Pancakes
     http://www.e-cookbooks.net/recipes/1215lf.htm

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  This Week's Cooking Tips
  ========================

  Make A Homemade Giant Hershey Kiss:

  1. Select a plastic funnel the size of the kiss you wish to make.

  2. Decide if you want it plain or with nuts, peanut butter,
     caramel, white chocolate, Rice Krispies, etc.

  3. Melt enough Hershey's chocolate bars to make your kiss in a
     double boiler being careful not to scorch it.

  4. Plug end of funnel with a mini marshmallow and rest it in a
     sturdy cup (coffee cup is great).

  5. Add fillers, if desired, to melted chocolate and pour into
     funnel. Tap the funnel gently to make sure no air is trapped.

  6. Cool at room temperature for several hours. Tap funnel and the
     kiss will slide out. Wrap in aluminum foil and tie with ribbon.

        Have a cooking question? We'll get you an answer!

                 Mailto:webmaster@e-cookbooks.net

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

   "On the first day of Christmas, my true love sent to me
    a partridge in a pear tree"

    What is the common speculation for how the pear tree won its
    citation in "The Twelve Days of Christmas"? 

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  Quote of the Week:

    "In wine there is wisdom, in beer there is strength,
     in water there is bacteria."

     - David Auerbach

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    UPCOMING FOOD HOLIDAYS:

            December 20 - National Sangria Day
            December 21 - National French Fried Shrimp Day
            December 22 - National Date Nut Bread Day
            December 23 - National Pfeffernuesse Day
            December 24 - National Egg Nog Day
            December 25 - National Pumpkin Pie Day
            December 26 - National Candy Cane Day
            December 27 - National Fruitcake Day

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   Duck's Day in the Pan
    By Mark Bittman

  Producing the type of roast duck you see hanging in the windows of
 many Chinese restaurants is nearly impossible at home. I've tried,
 believe me, and it is about as far from the minimalist ideal as
 making vegetable pate.

  The good news is that very similar results can be achieved, in less
 than an hour, if you cut up the duck. Taking apart a duck is not
 unlike sectioning a chicken; although the joints are a bit trickier
 to locate, you will find them. And with a just a modicum of
 attention, the duck will gain a glorious, mahogany color that will
 belie the amount of work you spent on it.

  Begin by braising the cut-up duck in its own fat. This is a
 technique (popularized, it seems fair to mention, by Paula Peck, the
 late cookbook writer) that renders just about all the fat. It works
 so well that it is my standard preparation for duck, one that results
 in a crisp and moist bird.

  Once the bird is done, remove it from the pan and add the soy sauce,
 sherry and the same combination of spices that make up five-spice
 powder: ginger, cinnamon, cloves, coriander and star anise. You
 could, of course, use five-spice powder, but whole spices yield more
 distinctive flavors.

  With these goes the secret ingredient that is the key to success in
 so many glazed dishes: sugar. The sugar melts, caramelizes and
 becomes sticky, causing the soy-spice mixture to adhere beautifully
 to the skin of the duck.

  The only danger is in allowing the cooking to go too far, because
 the sugar can turn from brown to black in an instant. So when the
 duck looks perfect, be sure to get it out of the pan. You may not get
 to hang it in the window, but you'll still love it.

  Chinese "Roast" Duck
  ====================
    1 duck, 4 to 5 pounds 
    Salt and pepper to taste 
    2 tablespoons Shao Xing rice wine or dry sherry 
    3 tablespoons soy sauce 
    1/2 cup brown sugar 
    1 cinnamon stick, about 3 inches long 
    5 or 6 nickle-size slices ginger 
    4 pieces whole star anise 
    2 cloves 
    1 teaspoon coriander seeds

 1. Cut duck as you would a chicken, into 6 or 8 serving pieces;
    discard wing tips, back and neck, or reserve to make stock. Place
    duck, skin side down, in a 12-inch skillet over high heat and
    sprinkle it with salt and pepper. When duck begins to sizzle,
    cover skillet and turn heat to medium. After 15 minutes, turn duck
    and season skin side. After 15 more minutes, uncover skillet and
    turn heat to medium-high. Cook duck, turning as necessary, so that
    it browns nicely on both sides; this will take another 15 minutes
    or so.

 2. Remove duck to a plate and pour off all but a tablespoon of fat;
    leave any solids in pan. Over medium-high heat, add rice wine and
    bring to a boil. Add soy sauce and 2 tablespoons water and bring
    to a boil; stir in remaining ingredients. Once mixture starts
    bubbling, return duck to skillet and cook, turning it frequently
    until sauce is thick and duck is well-glazed, 5 to 10 minutes.
    Remove duck, then scoop solid spices out of sauce. Spoon sauce
    over duck and serve.

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  THE E-COOKBOOKS LIBRARY
  =======================

     Find out why the E-Cookbooks Library is one
     of the greatest values on the internet!

     http://www.e-cookbooks.net/library/

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  This Week's Wine Selection
  ==========================
    Monte Antico Rosso 2006      Price: $12

   Bright plum, dried cherry and flowers on the nose. Full-bodied,
  with fine tannins and refined berry and cherry flavors. Drink now.

  Serve With:

  Baked Ziti with Spinach and Tomatoes
  ====================================
    3/4 pound hot Italian sausages, casings removed 
    1 medium onion, chopped 
    3 large garlic cloves, chopped 
    1 28-ounce can diced peeled tomatoes 
    1/4 cup purchased pesto sauce 
    10 ounces ziti or penne pasta (about 3 cups), freshly cooked 
    8 cups ready-to-use spinach leaves (about 2/3 of 10 oz. package)
    6 ounces mozzarella cheese, cubed 
    1 cup grated Parmesan cheese (about 3 ounces) 

  Heat heavy large saucepan over medium-high heat. Add sausage, onion
 and garlic and saute until sausage is cooked through, breaking up
 meat with back of spoon, about 10 minutes. Add tomatoes with juices
 to pan. Simmer until sauce thickens slightly, stirring occasionally,
 about 10 minutes. Stir in pesto. Season sauce with salt and pepper.

  Preheat oven to 375F. Lightly oil 13 x 9-inch glass baking dish.
 Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in
 large bowl. Stir in hot tomato sauce. Transfer mixture to prepared
 baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake
 until sauce bubbles and cheeses melt, about 30 minutes.

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  FOOD FUNNIES: Questions To Ask Yourself Before Buying Egg Nog
  =============================================================

 8. "What's the best egg-to-nog ratio?"

 7. "I have high cholesterol -- is there egg white nog?"

 6. "What other disgusting egg-based beverages could I try?"

 5. "Has this egg nog been approved by the Nogmaster General?"

 4. "Is egg my best choice of nog?"

 3. "Which one's the egg nog that all the rappers drink?"

 2. "Do I really feel like drinking this crap?"

  ... and the #1 Question To Ask Yourself Before Buying Egg Nog ...

 1. "Am I feeling sufficiently noggy today?"

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  Chili's Tortilla Crunch Chicken Fingers
  =======================================
    1 pkg. dry onion soup mix
    1 teaspoon crushed red pepper flakes
    1/4 teaspoon cayenne pepper
    1/8 teaspoon ground cumin
    1 cup finely crushed tortilla chips
    1 1/2 lb. boneless skinless chicken breasts
    2 tablespoons butter or margarine, melted
    1 egg
    2 tablespoons water

  Preheat oven to 375F. Coat a large baking sheet with vegetable
 cooking spray. Combine dry onion soup mix, red pepper flakes,
 cayenne pepper, cumin, and finely crushed tortilla chips; set aside.
 Beat together egg and water; set aside.

  Place chicken breasts between two pieces of plastic wrap and pound
 to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip
 strips in egg then into tortilla chip/spice mixture, coating well.
 Arrange in a single layer on prepared baking dish; drizzle with
 butter. Bake uncovered for 15 to 18 minutes, or until chicken is
 done and topping is golden and crispy.

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  Crunchy Pork Chops With Baby Spinach Salad
  ==========================================
    2 (8-ounce) pork chops, with bone, trimmed of fat 
    1 large egg 
    1/2 teaspoon Dijon mustard 
    1/4 teaspoon dried oregano 
    Salt and freshly ground black pepper 
    1 cup fine dry bread crumbs 
    1 tablespoon freshly grated Parmesan 
    10 ounces (about 3) medium tomatoes, seeded and finely diced 
    1/2 clove garlic, minced 
    1 tablespoon olive oil 
    1 tablespoon lemon juice 
    1 cup peanut oil, for frying 
    4 ounces (about 4 cups) baby spinach leaves, washed and dried.

  Place the chops between two pieces of plastic wrap. Using a mallet
 or rolling pin, beat around the bone, turning once, until the meaty
 part of the chop is half as thick. 

  In a wide, shallow bowl, combine the egg, mustard, oregano, and salt
 and pepper to taste. Beat with a fork until blended. In another wide,
 shallow bowl, combine the bread crumbs with Parmesan. Press each chop
 into the egg mixture, coating each side. Then dip each into the bread
 crumbs, covering them evenly. Set aside on a rack or plate. 

  In a large bowl, combine the tomato, garlic, olive oil and lemon
 juice. Season with salt and pepper to taste, and stir to blend;
 set aside. 

  Place a large skillet over medium heat. Add the peanut oil, and heat
 just until a bread crumb sizzles when dropped into the oil; do not
 overheat. Add the chops. Cook, turning once, until deep golden brown,
 5 to 7 minutes a side. 

  Transfer the chops to two plates. Toss the spinach in the tomato
 mixture until it is well coated, and place equal portions of salad
 over each crispy chop.

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  Roast Beef Tenderloin with Port Sauce
  =====================================
    1 (4-5 lb.) trimmed whole beef tenderloin, tied every 3 inches 
    2 teaspoons coarse kosher salt 
    4 tablespoons (1/2 stick) chilled unsalted butter, divided 
    1/4 cup finely chopped shallots 
    3 tablespoons Cognac or brandy 
    1 fresh rosemary sprig 
    1 teaspoon coarsely cracked black pepper 
    1 cup ruby or tawny Port 
    Beef Stock 
    2 tablespoons extra-virgin olive oil 
    2 tablespoons black peppercorns, coarsely cracked

  Sprinkle entire surface of beef tenderloin with coarse kosher salt.
 Place beef on rack set over large rimmed baking sheet. Refrigerate
 uncovered at least 24 hours and up to 36 hours. 

  Melt 2 tablespoons butter in large saucepan over medium-low heat.
 Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and
 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
 Add Port; bring to simmer. Add all of beef stock. Boil until reduced
 to 1 1/2 cups, about 20 minutes. Strain into medium saucepan,
 pressing on solids to extract as much liquid as possible. Discard
 solids in strainer.

  Let beef stand at room temperature 1 hour before roasting. Position
 rack in center of oven and preheat to 425F. Rub beef all over with
 oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to
 adhere. Return beef to rack on baking sheet and roast until instant
 read thermometer inserted into thickest part of meat registers 125F
 for medium-rare (135F to 140F in thinnest part), about 30 minutes.
 Remove roast from oven and let rest 15 minutes. 

  Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season
 sauce to taste with salt and pepper. Cut off string from roast. Cut
 roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve
 with sauce.

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  Noodle Kugel
  ============
    8 ounces wide egg noodles
    1 cup dark raisins
    5 large eggs
    1 cup sour cream
    1/2 cup (1 stick) unsalted butter, melted, cooled
    1/3 cup sugar
    4 cups whole milk
    3 cups cornflakes, coarsely crushed
    1/4 cup (packed) dark brown sugar

  Preheat oven to 350F. Butter 13 x 9 x 2-inch glass baking dish.
 Spread uncooked noodles over bottom of prepared dish and sprinkle
 with raisins. Whisk eggs, sour cream, butter and sugar in large
 bowl until smooth. Whisk in milk and pour mixture over noodles.
 Let kugel stand 5 minutes. 

  Mix cornflakes and brown sugar in bowl; sprinkle evenly over kugel. 
 Bake kugel until set in center, about 1 hour. Cut kugel into squares.
 Serve warm or at room temperature.

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  Southwestern Christmas Salad
  ============================
    2 tablespoons fresh lemon juice
    1 teaspoon Dijon mustard
    7 tablespoons olive oil
    1 jalapeno chili, seeded, minced
    2 teaspoons chopped fresh rosemary or 1 teaspoon dried, crumbled
    4 navel oranges
    2 pink grapefruit
    1 head red leaf lettuce or Boston lettuce
    3 avocados, peeled, pitted, sliced
    1/4 cup pine nuts, toasted
    Pomegranate seeds (optional)
    1 small red onion, thinly sliced, rings separated

  Combine lemon juice and mustard in small bowl. Gradually whisk in
 oil. Mix in chili and rosemary. Season with salt and pepper. (Can be
 made 1 day ahead. Cover and let stand at room temperature.)

  Cut all peel and white pith from oranges and grapefruit. Slice
 oranges into rounds. Cut grapefruit in half lengthwise, then slice
 crosswise into half rounds.

  Line platter with lettuce. Arrange orange slices in center of
 platter, overlapping slices. Arrange grapefruit slices around
 oranges, overlapping slices. (Can be made 4 hours ahead. Cover and
 chill.) Arrange avocado slices around grapefruit, overlapping slices.
 Top with nuts and pomegranate seeds, if desired. Arrange onions over
 all. Drizzle dressing over.

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  Potato Latkes
  =============
    2 cups peeled and shredded potatoes
    1 tablespoon grated onion
    3 eggs, beaten
    2 tablespoons all-purpose flour
    1 1/2 teaspoons salt
    1/2 cup peanut oil

  Place the potatoes in a cheesecloth and wring, extracting as much
 moisture as possible. In a medium bowl stir the potatoes, onion,
 eggs, flour and salt together. In a large heavy-bottomed skillet
 over medium-high heat, heat the oil until hot. Place large spoonfuls
 of the potato mixture into the hot oil, pressing down on them to form
 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on
 the other. Let drain on paper towels. Serve hot.

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  Creme Brulee French Toast
  =========================
    1/2 cup unsalted butter
    1 cup packed brown sugar
    2 tablespoons corn syrup
    6 (1 inch thick) slices French bread
    5 eggs
    1 1/2 cups half-and-half cream
    1 teaspoon vanilla extract
    1 teaspoon orange brandy
    1/4 teaspoon salt

  Melt butter in a small saucepan over medium heat. Mix in brown sugar
 and corn syrup, stirring until sugar is dissolved. Pour into a 9x13
 inch baking dish.

  Remove crusts from bread, and arrange in the baking dish in a single
 layer. In a small bowl, whisk together eggs, half and half, vanilla
 extract, orange brandy, and salt. Pour over the bread. Cover, and
 chill at least 8 hours, or overnight.

  Preheat oven to 350F. Remove the dish from the refrigerator, and
 bring to room temperature. Bake uncovered 35 to 40 minutes in the
 preheated oven, until puffed and lightly browned.

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  Almond Roca Cookies
  ===================
    2 1/2 cups all-purpose flour 
    1/2 teaspoon baking soda 
    1/4 teaspoon salt 
    1 cup dark brown sugar 
    1/2 cup sugar 
    1 cup butter, room temperature 
    2 eggs, room temperature 
    2 teaspoons pure vanilla extract 
    1 package toffee bits 
    1 cup coarsely ground almonds 
    4 ounces milk chocolate 
    1/2 tablespoon vegetable oil 

  Preheat oven to 300F. In a medium mixing bowl, whisk together flour,
 baking soda, and salt. Set aside. In the bowl of an electric mixer,
 blend sugars together on medium speed. Add butter and mix to form a
 grainy paste. Add eggs and vanilla and mix at medium speed until
 light and fluffy. At low speed, slowly add the flour mixture and then
 the toffee bits. Mix until just blended; do not over-mix. 

  Place ground nuts in a small bowl. Using hands, roll balls of dough
 into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on
 cookie sheets several inches apart. Bake approximately 22 minutes and
 then transfer cookies to a cooling rack. 

  Melt the chocolate with the vegetable oil in a double boiler or in
 a bowl set over a pan of simmering water. Drizzle melted chocolate
 over cooled cookies. Place cookies on a cookie sheet and place in
 freezer or refrigerator until chocolate is firmly set.

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   This Week's Culinary Quiz Answer: Mispronunciation

  Researching for this quiz, I was a bit disappointed to find out
 that my true love, the shiny and elegant pear tree, probably got
 into the top spot of this popular Christmas carol by mistake -
 French for "a partridge" is "une perdrix" (pr. "un per-dree"),
 and it is assumed that the original wording was "a partridge,
 une perdrix" which got distorted with time into "a partridge in
 a pear tree".

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