>  Article: A Shoulder to Lean On

  >  Wine Appreciation: Falesco Vitiano Rosso 2007

  >  Food Funnies: Usage Tips for Those Unfamiliar Spices

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

    * Red Lobster's Ultimate Fondue
      http://www.e-cookbooks.net/recipes/12291.htm
    * Chicken Curry with Cashews
      http://www.e-cookbooks.net/recipes4/12282.htm
    * Cajun Catfish Supreme
      http://www.e-cookbooks.net/recipes/07285.htm
    * Collard Greens with Onions & Bacon
      http://www.e-cookbooks.net/recipes/12294.htm
    * Hoppin' John
      http://www.e-cookbooks.net/recipes/12295.htm
    * Hot and Spicy Chex Mix
      http://www.e-cookbooks.net/recipes/02177.htm
    * New Year's Punch
      http://www.e-cookbooks.net/recipes/12297.htm
    * Fresh Tangerine Sorbet
      http://www.e-cookbooks.net/recipes/12298.htm

  >  Healthy Eating:

    Low Carb: Oven Fried Chicken with Gravy
     http://www.e-cookbooks.net/recipes/lc2.htm

    Diabetic: Sugarless Pumpkin Pie
     http://www.e-cookbooks.net/recipes/diab2.htm

    Low Fat: Potato and Pepper Frittata
     http://www.e-cookbooks.net/recipes/lf317.html

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

 * When you re-roll dough scraps, dust the pastry cloth with a
   mixture of half flour and half confectioners' sugar. This makes
   the cookies more tender than if they were rolled on a surface
   dusted with flour only.

 * When mailing cookies, pack in unbuttered and unsalted popcorn
   to help keep them from crumbling.

 * Put dough for refrigerator cookies into empty frozen juice cans,
   then chill. When you are ready to bake, cut the bottom off the
   can and use it as a pusher to move the dough out as you slice the
   cookies. This makes perfect round slices every time.

 * To keep homemade cookies just-baked fresh, put a slice of white
   bread in the jar or container.

        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)

   Greece has nine different kinds of cheese, and each one is unique.
  However, one specific cheese is a combination of Feta and Kasseri,
  and is made into half moon shapes. This cheese is also great with
  Bavarian coffee. Which unique cheese is it?

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  Quote of the Week:

   "Come quickly, I am tasting the stars!"

   - Dom Perignon, at the moment he discovered champagne

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    UPCOMING FOOD HOLIDAYS:

          January is: National Egg Month 
                      Bread Machine Baking Month 
                      Oatmeal Month 
                      Wheat Bread Month 
                      National Hot Tea Month 
                      Fat Free Living Month 
                      National Soup Month
 
            December 27 - National Fruitcake Day 
            December 28 - Eat Vegetarian Day 
            December 29 - Pepper Pot Day 
            December 30 - National Bicarbonate of Soda Day
            December 31 - National Champagne Day
            January 1 - National Bloody Mary Day 
            January 2 - National Cream Puff Day 
            January 3 - National Chocolate Covered Cherry Day

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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.

           http://www.coolaprons.com/coats.htm

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       A Shoulder to Lean On
        By Mark Bittman

  The key to braising lamb, or any meat, really, lies not so much in
 your cooking technique as in your shopping technique. Start with the
 right cut and the meat will become soft and remain moist. Start with
 the wrong cut and, though it may eventually become tender - long,
 slow cooking can tenderize just about anything - it will also become
 dry, with the texture of compressed sawdust. 

  The right cuts for braising come from the front part of the animal,
 most notably the shoulder. The neck and ribs are also fine.
 Unfortunately, shoulder is rarely sold in a large chunk, easily cut
 up for stewing. It is usually sliced into chops, so sometimes the
 only option is to buy the thickest shoulder chops you can find and
 cut them up yourself, not an especially onerous task.

  Once the meat is cut into chunks and browned, there's little left to
 do: just toss in the remaining ingredients and cook them for a while.
 If you are in a hurry, cut the lamb into one-inch cubes, which will
 cook in about an hour. But I do think the bigger pieces are tastier
 and more tender.

  Finding good cinnamon in supermarkets is not easy. Sticks are
 preferable to ground cinnamon, because they retain their flavor
 better. You can buy great cinnamon by mail. Indonesian cinnamon,
 which is really the related spice cassia, is about $11 a pound from
 Penzeys Spices (800-741-7787 or penzeys.com). Or for $25 a pound,
 there is true Ceylon cinnamon from Sri Lanka. 

  Though I don't include carrots in this recipe, you can cut a few
 into chunks and throw them in with the simmering meat. Their
 sweetness complements both cinnamon and meat beautifully.

  Braised Lamb With Garlic and Cinnamon
  =====================================
    1 tablespoon extra virgin olive oil 
    2 pounds lamb, preferably from the shoulder,
      cut into 1- to 2-inch chunks 
    Salt and pepper to taste 
    5 or 6 cloves garlic, peeled and slivered 
    6 3-inch pieces of cinnamon 
    1 cup dry white wine, stock or water 
    4 plum tomatoes (canned are fine), chopped 
    1 lemon, quartered

 1. Put oil in a large, deep skillet over medium-high heat. A minute
    later, add as many chunks of lamb as will fit without crowding
    (cook in batches, if necessary). When meat browns (3 to 4 minutes)
    turn chunks and sprinkle them with salt and pepper. Adjust heat so
    pieces brown as rapidly as possible without burning. After each
    has browned on 2 sides, remove from pan and add another piece or
    two until all meat has been browned (10 to 15 minutes).

 2. When all meat has been removed from pan, turn off heat and allow
    the pan to cool a bit. Turn heat back to medium and add garlic and
    cinnamon. Cook for about 30 seconds, then add the wine; raise heat
    to high and let wine bubble away for a minute. Add the tomatoes
    and cook, stirring occasionally, for about a minute. Return meat
    to pan and cover; adjust heat so mixture bubbles very gently. (If
    it cooks too quickly, you may have to add a little water.)

 3. Cook, undisturbed, until meat is very tender, about 1 1/2 hours.
    Taste and adjust seasoning, then serve over rice or buttered
    noodles, with lemon wedges. Yield: 4 servings.

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  FREE E-COOKBOOKS!
  =================

   Get 14 Sample E-Cookbooks Absolutely FREE!

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  This Week's Wine Selection
  ==========================
    Falesco Vitiano Rosso 2007    Price: $10

  Ridiculously dark black-ruby color. Pretty aromas of cassis, black
 plum and earth, with a pronounced vanilla presence that does not
 overpower the fruit. Rich and densely packed, with distinctly ripe
 flavors of black fruits, raisin and chocolate lifted by an intriguing
 balsamic vinegar note.

  Serve With:

  Beef Bourguignonne
  ==================
    2 pounds beef stew meat
    salt, freshly ground black pepper
    3 tablespoons butter
    2 tablespoons flour
    1-1/2 cups red wine
    2 onions, coarsely chopped
    1 teaspoon minced garlic
    2 shallots, finely chopped
    1 carrot, peeled and diced
    1 bay leaf
    1/2 teaspoon dried thyme (or 1 teaspoon fresh)
    1 sprig fresh parsley, chopped
    2 cups beef stock
    1 tablespoon brandy
    1/4 cup Madeira
    1/2 pound mushrooms, quartered

  Salt and pepper the stew meat. In a heavy bottomed pot, brown it on
 all sides in 2 tablespoons of the butter. Add the red wine and bring
 to a simmer. In a small frying pan, melt the remaining tablespoons of
 butter and sauté the onions and carrots for 2 or 3 minutes. Add the
 shallots and garlic and cook for another minute. Add vegetables to
 the meat. Without washing the small frying pan, bring the stock to a
 boil in it and pour over the meat. Add herbs, cover and simmer in the
 oven at 350 degrees F. for 2-3 hours or until meat is tender to fork.
 Half an hour before meat is finished cooking, heat the brandy and
 Madeira in a small pan and flame to burn off excess alcohol. Add
 mushrooms and pour into the beef stew. Finish cooking and taste;
 adjust seasoning. 

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  FOOD FUNNIES: Usage Tips for Those Unfamiliar Spices
  ====================================================

 9. Dill Weed: Obviously intended to be used on all food given to
    your kid brother.

 8. Borage: Used to tone down a dish that has gotten a little
    *too* lively.

 7. Cardamon: Keeps you warm on cool autumn evenings.

 6. Pickling Spice: Use if you want to *toast* your guests so they
    won’t notice how bad the food is.

 5. Mulling Spices: Don’t use any until you’ve thought it over very
    carefully. 

 4. Lemongrass: Smoke while making those "special" brownies.

 3. Chervil: Just the French name for "overpriced parsley", so
    substitute accordingly. 

 2. Paprika: Same uses as Momrika. 

 ... and the #1 Usage Tip for Those Unfamiliar Spices ... 

 1. Thyme: Use when the boss is due at your house in half an hour
    and you just put the pot roast in the oven. 

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  Red Lobster's Ultimate Fondue
  =============================
    1 cup velveeta, cubed 
    1 cup swiss cheese in small pieces 
    1 can Campbell's condensed cream of shrimp soup 
    1 cup milk 
    1/2 teaspoon cayenne 
    1/2 teapsoon paprika 
    1 broiled lobster tail (or 1 1/2 cups imitation) - chopped 

  Combine everything but the lobster in a medium saucepan and cook
 over low heat until melted, stirring occasionally. When melted, stir
 in the lobster meat. Garnish with diced red pepper, if desired, and
 serve with french bread.

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  Chicken Curry with Cashews
  ==========================
    1/2 stick (1/4 cup) unsalted butter
    2 medium onions, finely chopped (2 cups)
    2 large garlic cloves, finely chopped
    1 tablespoon finely chopped peeled fresh ginger
    3 tablespoons curry powder
    2 teaspoons salt
    1 teaspoon ground cumin
    1/2 teaspoon cayenne
    1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
    1 (14.5-oz) can diced tomatoes
    1/4 cup chopped fresh cilantro
    3/4 cup cashews (1/4 lb)
    3/4 cup plain whole-milk yogurt

  Heat butter in a 5- to 6-quart wide heavy pot over moderately low
 heat until foam subsides, then cook onions, garlic, and ginger,
 stirring, until softened, about 5 minutes. Add curry powder, salt,
 cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and
 cook, stirring to coat, 3 minutes. Add tomatoes, including juice,
 and cilantro and bring to a simmer, then cover and simmer gently,
 stirring occasionally, until chicken is cooked through, about 40
 minutes.

  Just before serving, pulse cashews in a food processor or electric
 coffee/spice grinder until very finely ground, then add to curry
 along with yogurt and simmer gently, uncovered, stirring, until
 sauce is thickened, about 5 minutes.

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  Cajun Catfish Supreme 
  =====================
    1 1/2 pounds catfish fillets, cut in strips 
    2 teaspoons Cajun-style blackened seasoning 
    4 tablespoons mayonnaise 
    1/2 cup butter 
    1 cup sliced fresh mushrooms 
    1/2 cup chopped fresh parsley 
    1 cup sliced green onions 
    1 pound small, peeled shrimp 
    2 (10.75 ounce) cans condensed cream of shrimp soup 

  Sprinkle catfish strips with blackened fish seasoning. Spread 
 catfish with mayonnaise. Place in a shallow dish, cover, and 
 refrigerate for 1 hour. 

  In a large skillet, heat 4 tablespoons butter until it begins to 
 sizzle. Sear the fish strips until golden, turning once. Transfer to
 a 9x13 inch baking dish, and arrange fish in a single layer.

  In the same skillet, heat remaining 4 tablespoons butter over medium
 heat. Cook and stir mushrooms in butter until golden. Stir in
 parsley, green onions, and shrimp. Reduce heat to low, and cook until
 shrimp are pink and tender. Stir in cream of shrimp soup, and blend
 well. Ladle soup mixture over fish in baking dish. Bake at 375F for
 30 minutes.

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  Collard Greens with Onions & Bacon
  ==================================
    1/2 pound sliced bacon, cut crosswise into fourths
    3 medium red onions, chopped coarse (about 3 cups)
    1 1/4 cups chicken broth
    1/4 cup cider vinegar
    2 tablespoons firmly packed dark brown sugar, or to taste
    1/2 teaspoon dried hot red pepper flakes, or to taste
    4 pounds collard greens (preferably small leaves), coarse stems
      and ribs discarded and leaves and thin stems washed well,
      drained, and chopped coarse

  In a deep heavy kettle cook bacon in 2 batches over moderate heat
 until crisp and transfer to paper towels to drain. Pour off all but
 about 3 tablespoons drippings and in drippings remaining in kettle
 cook onions, stirring occasionally, until browned slightly and
 softened. Transfer onions with a slotted spoon to a bowl.

  To kettle add broth, vinegar, brown sugar, red pepper flakes, and
 about half of bacon, stirring until sugar is dissolved. Add about
 half of collards, tossing until wilted slightly, and add remaining
 collards, tossing until combined. Simmer collards, covered, 30
 minutes. Stir in onions and simmer, covered, 30 minutes more, or
 until collards are very tender.

  Serve collards topped with remaining bacon.
 
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  Hoppin' John
  ============
    1 lb. dried black eyed peas
    1/2 lb. salt pork, cubed 
    1/2 lb. cooked ham, cubed
    1 large onion, chopped
    3 garlic cloves, minced 
    1 ham bone 
    1/4 tsp. (more to taste) crushed red pepper
    pepper to taste 
    3 cups cooked rice

  Rinse peas and pick over, removing any small stones or foreign
 particles. Cover with cold water in a large pot, bring to a boil for
 a minute, remove from heat cover and let sit for one hour. 

  In a large skillet, saute the salt pork to render fat, add onion and
 garlic and cook until onion is soft, about 5-6 minutes. Add the onion
 mixture along with the ham bone and seasonings to the pot with the
 peas. Add enough water to cover the ingredients and bring to a
 simmer. Cover and cook for about 1- 1 1/2 hours or until black eyed
 peas are tender but not mushy. Season with salt and pepper to taste.
 Serve over hot cooked rice. 

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  Hot and Spicy Chex Mix
  ======================
    3 cups Corn Chex cereal 
    3 cups Wheat Chex cereal 
    3 cups Rice Chex cereal 
    1 cup pretzels 
    1 tablespoon Worcestershire sauce 
    2 to 3 teaspoons red pepper sauce 
    1 cup mixed nuts 
    1 cup bite-size cheese crackers 
    1/2 stick margarine 
    1 1/4 teaspoons seasoned salt 

  Heat oven to 250F. Melt margarine in large roasting pan in oven. 
 Stir in seasonings. Gradually stir in remaining ingredients until 
 evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on 
 paper towels to cool. Store in airtight container. 

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  New Year's Punch
  ================
    1/2 cup white sugar 
    2 cups orange juice 
    2/3 cup lemon juice 
    1 (4 ounce) jar maraschino cherries, with juice 
    1 (750 milliliter) bottle light rum 
    1 orange, sliced into rounds 
    1 lemon, sliced into rounds 
    1 (8 ounce) can pineapple chunks 
    1 liter carbonated water 
    ice 

  In a punch bowl, combine sugar, orange juice, and lemon juice. 
 Stir until sugar dissolves. Add cherries, light rum, orange slices, 
 lemon slices, and pineapple chunks. Refrigerate for 1 to 2 hours to 
 allow flavors to blend.

  Pour in carbonated water, and add ice just before serving. 

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  Fresh Tangerine Sorbet
  ======================
    3 1/2 cups fresh tangerine juice (from about 15 tangerines)
    3/4 cup superfine sugar (you can make your own by running
        granulated sugar in a food processor until powdery.)

  In a bowl stir together juice and sugar until sugar is dissolved.
 Chill juice, covered, until cold, about 3 hours. Freeze juice in
 an ice-cream maker. Sorbet may be made 1 week ahead. Makes about
 5 cups.

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   This Week's Culinary Quiz Answer: Xanadu

   Xanadu was extremely popular in Greece in the 19th century, and
  it was used to feed the troops during the Civil War Union. Xanadu
  is made from a combination of Feta and Kasseri cheese, and is made
  into half moon shapes. It is a semi-hard cheese, and is made from
  cow's milk and goat's milk. This unique cheese is fully ripened
  after 14 months, and it has a fat content of 45 percent.

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