*

THE VJJE RECIPE WEEKLY * * *

= = = = = = = = = = = = = = = = = = = = = = = = = = =
http://www.e-cookbooks.net
Vol. 7, No. 44
= = = = = = = = = = = = = = = = = = = = = = = = = = =
THE PERFECT GIFT FOR ANYONE THAT COOKS!
=======================================
* Personalized Aprons - Create a unique, personalized gift!
* Barbecue Aprons - What every well-dressed griller needs!
* Major League Baseball Chef Hat and Apron Combos!
* Aprons For Dads - Aprons For Moms
* NASCAR Aprons - For tailgating at the track or at home!
* Children's Aprons - Perfect for home or school!
* Funny Aprons - Huge selection of hilarious sayings!
* NFL Football Aprons - Pick from any of the 32 teams!
* Christian Aprons - Perfect for church dinners!
* Personalized Chef Hats - Top off your culinary look in style!
http://www.coolaprons.com
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
THIS WEEK'S FEATURES AND RECIPES:
> Article: Enriching a Sauce With Wine
> Wine Appreciation: Bordeaux Red
> Food Funnies: Dr. Kevorkian Tips For A Festive Thanksgiving
T H A N K S G I V I N G
*
*
*
*
*
*
*
*

C O U N T D O W N :

Panera Bread Cafes Sierra Turkey Sandwich

Roast Goose with Chestnuts and Prunes
Beef Burgundy Filet
Sauteed Pork Chops with Tomato Sauce
Fried Rice With Peas and Chicken
Parmesan Crackers
Eggnog Bread
Holiday Fruit Cake

> Healthy Eating:

Low Carb: Sesame Beef
http://www.e-cookbooks.net/recipes1/lc42.htm
Diabetic: Sage Pot Roast
http://www.e-cookbooks.net/recipes1/diab40.htm
Low Fat: Cinnamon Sour Cream Coffee Cake
http://www.e-cookbooks.net/recipes1/lowfat36.htm
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Kelley's Cooking Tips
=====================
Tomato Techniques:
To peel: Fill a saucepan with enough water to cover tomatoes; bring
to a boil. Immerse tomatoes about 30 seconds; drain and

cool. Remove stem ends and slip off skins.

To seed: Cut tomatoes in half crosswise. Gently squeeze each half,
using your fingers to remove seeds. To reserve the juice for
use in dressings, sauces or soups, seed the tomato into a
strainer held over a bowl.
Tomato Shells: Cut a 1/2 inch slice off the stem end of each tomato.
Using a spoon, scoop out the pulp.
Roast: Preheat oven to 450 F. Halve tomatoes crosswise. Place
halves, cut side down, on a shallow baking pan; brush with
oil. Roast until lightly browned, about 20 minutes; cool.
Remove skins and stem ends.
Slow-Cook: Preheat oven to 300F. Remove stem ends; slice tomatoes.
Place slices on a shallow baking pan; brush with oil.
Cook until tomatoes soften and shrink, about 45 minutes.
Tomato Equivalents:
small tomato
medium tomato
large tomato
pound of tomatoes

1
1
1
1

=
=
=
=

3
5
7
2

to 4 ounces
to 6 ounces
or more ounces
1/2 cups chopped or 1 1/2 cups pulp

Have a cooking question? Kelley has your answer!

Mailto:Kelley@e-cookbooks.net
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
This Week's Culinary Quiz (Answer at the bottom of page)
This spice blend which is used in a wide variety of south Asian
dishes usually contains cardamom, cumin and other spices. What is
it called?
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Quote of the Week:
"Honest bread is very well - it's the butter that makes the
temptation."
- Douglas Jerrold (1803-1857)
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
Subscribe to the VJJE Recipe Weekly - It's fun and it's free!
http://www.e-cookbooks.net/sub1.htm
SHARING IS NICE! Send this ezine to a friend by clicking
"Forward" and filling in the "To" address, or get it from
your Address Book. Show everyone you have GREAT TASTE!
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-=
UPCOMING FOOD HOLIDAYS:
November 29 - National Chocolates Day
November 30 - National Mousse Day

December
December
December
December
December

1
2
3
4
5

National
National
National
National
National

Pie Day
Fritters Day
Ice Cream Box Day
Cookie Day
Sacher Torte Day

=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
ENRICHING A SAUCE WITH WINE
By MARK BITTMAN
Wine is a common ingredient in finishing sauces, but it is not often
used as a base. It lacks the body and texture of homemade stock, but
nevertheless has attributes that stock lacks, like acidity and
fruitiness, and when reduced it develops complexity. Wine's thinness
is easily countered by the addition of judicious amounts of butter
and, even better, a bit of cream. In fact, a wine reduction with
cream added is the modern equivalent of a cream sauce with wine
added: lighter, brighter-tasting and far lower in fat.
Making one is simple: the most time-consuming part of the recipe peeling the shrimp - can be avoided by using sea scallops instead.
Boil a couple of cups of wine with shallots and butter as quickly as
your stove will allow. A broad pan with sloping sides is best for
this because it allows the wine to evaporate at about the right pace;
too wide a pan may allow scorching, too narrow will increase the
cooking time unnecessarily.
When the wine is almost completely gone, cook the shrimp in this
sauce; they will release a good deal of their own liquid, so don't
stop reducing the wine too soon.
The keys to finishing the dish are seasoning and body: it will take
plenty of salt and a fair pinch of cayenne (or tarragon or chervil).
Another pat of butter is needed both to temper the acidity and to
enhance the structure of the sauce, and though it is hardly
necessary, a splash of heavy cream takes this process a bit further.
Garnishing with a fresh herb is the perfect touch: chervil is ideal
here, but you're more likely to find parsley.
The only problem with this dish is that, wine and shrimp prices
being what they are, it can be expensive. The chardonnay need not be
heavily oaked, but it should have good fruit and be something you are
willing to drink. I tried this dish with riesling, pinot blanc and
sauvignon blanc and found the results less satisfying than when made
with even cheap chardonnay.
Shrimp in Chardonnay Sauce
==========================
2 cups chardonnay or other full-bodied white wine
2 shallots, minced
3 tablespoons butter
Salt to taste
1/4 teaspoon cayenne, or to taste
1 1/2 to 2 pounds shrimp (deveined if you like)
1/2 cup heavy cream, optional
Chopped parsley or chervil for garnish, optional
1. In a 10-inch skillet with sloping sides, or a wok or saucepan,
combine wine, shallots, 2 tablespoons butter, a large pinch of
salt and cayenne. Bring to a boil over high heat and reduce,

stirring occasionally, until nearly dry, about 10 minutes. While

it reduces, peel shrimp.
2. Add shrimp to skillet and cook, stirring occasionally, until
cooked through, 3 to 5 minutes. Stir in remaining butter and, if
you like, cream. Taste and add more salt or cayenne if necessary.
Garnish and serve immediately. Yield: 4 servings.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
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/elibrary/
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
This Week's Wine Spotlight:
===========================
Bordeaux Red
Red Bordeaux blends, also called Claret, are made from a blend of
red grape varieties including Cabernet Sauvignon, Merlot, Cabernet
Franc, Malbec and Petit Verdot. While the style originated a long
time ago in France's southwestern Bordeaux region, using this family
of related red grapes together is now a popular custom worldwide.
Though each chateau will have its own characteristic red mix, one
of the best known Bordeaux recipes contains a majority of Cabernet
Sauvignon, followed by Merlot and Cabernet Franc and balanced with
small additions of Malbec and Petit Verdot. Other mixes start with
higher proportions of Merlot (typical in Pomerol) or Cabernet Franc
(as in St. Emilion) in place of Cabernet Sauvignon. The
Cabernet-based Bordeaux blends match best with foods that are
friendly with Cabernet Sauvignon, while Merlot- and Cabernet
Franc-based blends match those varietal profiles. Simple enough.
Serve With:
Lentil and Chestnut Soup
========================
1/2 pound dry lentils
2 tablespoons pancetta fat or olive oil
1 onion, diced
1/4 teaspoon cinnamon
1 bay leaf
1 teaspoon chopped fresh thyme
4 cups water, vegetable, meat or poultry stock
2 tablespoons tomato paste
16 cooked chestnuts, coarsely crumbled
salt, fresh black pepper
fried bread croutons (optional) for garnish
3 tablespoons chopped parsley
1 tablespoon chopped fresh thyme
Soak the lentils in water to cover for a few hours or overnight.
Melt the pancetta fat and cook the onion over moderate heat until

tender, about 8 minutes, adding salt and a little cinnamon if

desired. (The cinnamon will play up the sweetness of the onion,
pancetta and chestnuts.) Add the lentils, bay leaf, thyme and water
or stock, and bring up to a boil. Reduce the heat and simmer until
the lentils are tender but not falling apart. Add the tomato paste
and chestnuts and simmer for 5 minutes. Season to taste with salt
and pepper. Garnish with fried bread croutons if desired, and chopped
parsley and thyme.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
FOOD FUNNIES: Dr. Kevorkian Tips For A Festive Thanksgiving
===========================================================
10. Not enough chairs at the table? Kill one of the guests.
9. To give your turkey that smokey flavor, leave it in the garage
with a car running.
8. A fake severed finger in the stuffing is a sure laugh-getter.
7. Have pumpkin sign an affidavit before you cut it up and make a
pie.
6. Watch Macy's Thanksgiving Day Parade and look for my new balloon,
"Harry The Hypodermic Needle."
5. For fun, point to dozing relative and announce, "I injected her!"
4. Reenact story of the Pilgrims' first assisted suicide.
3. If the turkey is good, describe it as "terminally juicy."
2. At end of meal stand up and proclaim, "We all have the right to
diet!"
... and the #1 Dr. Kevorkian Tip For A Festive Thanksgiving ...
1. Two words: gravy I.V.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Panera Bread Cafes Sierra Turkey Sandwich
==========================================
2 1/2 cups heavy mayonnaise
2 tablespoons sugar
1/3 cup pureed chipolte in adobo sauce
3 medium limes, juiced
20 wedges Asiago cheese focaccia, split
5 lbs. smoked turkey breast, sliced thin
2 large sweet onions, sliced very thin
1 pound field greens, washed, dried and chilled
Blend mayonnaise, sugar, pureed chipolte and lime juice together
in a medium bowl. Cover and place in refrigerator for at least 30
minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2
tablespoons of Chipolte Mayonnaise. Top with 4-ounces turkey and
1 slice onion. Lightly cover with greens. Replace top of foccacia.

=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=

Roast Goose with Chestnuts and Prunes
=====================================
1 - 16 ounce package pitted prunes
3 cups beef stock or canned beef broth
1 3/4 cups dry red wine
1 1/4 cups prune juice
1
1
1
1
1
4

- 12 to 13 pound goose
orange, quartered
tablespoon salt
tablespoon ground pepper
large onion, cut into 8 pieces
bay leaves

6 tablespoons Cognac or other brandy

1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1 - 7 2/5 ounce jar steamed or roasted chestnuts
Chopped fresh parsley
Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in
heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat.
Transfer 12 prunes to small bowl, using slotted spoon.
Preheat oven to 375F. Pat goose dry. Pull out fat from cavity. Rub
inside and out with cut side of orange. Combine salt and pepper and
rub inside and outside goose. Place orange, onion, bay leaves and
12 drained prunes in goose cavity. Tie legs together. Place goose on
rack in roasting pan. Pierce all over with small metal skewer or
toothpick.
Roast goose 15 minutes. Reduce temperature to 350F and roast 30
minutes longer. Remove fat from roasting pan. Combine remaining 1/4
cup wine and 1/4 cup prune juice and brush some over goose. Continue
roasting goose until juices run clear when pierced in thickest part
of thigh, basting goose with wine mixture and removing fat from pan
occasionally, about 2 hours.
Transfer goose to platter and tent with foil. Let stand 20 minutes.
Strain prune poaching liquid, reserving prunes. Degrease roasting
juices. Add 1/2 cup poaching liquid to roasting pan and bring to
boil, scraping up any browned bits. Transfer to heavy medium
saucepan. Add Cognac, remaining poaching liquid and degreased
roasting juices. Boil until flavors are intense, about 15 minutes.
Knead butter and flour together. Whisk into sauce in small bits and
simmer until thick, about 8 minutes. Add poached prunes and
chestnuts and heat through. Sprinkle with parsley.
Carve goose into thin slices. Spoon sauce, chestnuts and prunes
over.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Beef Burgundy Filet
===================
4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce

2 cups oyster sauce

1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
8 (6 ounce) filets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper
In a medium saucepan, mix together Burgundy wine, canola oil,
soy sauce, oyster sauce, garlic and oregano. Bring to a boil,
and then remove from heat. Place in the refrigerator 1 hour,
or until chilled.
Place filet mignon filets in a 9x13 inch baking dish, and pour
the chilled marinade over them. Cover tightly with foil, and
refrigerate for a minimum of 5 hours.
In a medium bowl, cream butter and 1 teaspoon of Burgundy wine
with a hand mixer. Mix in shallots, green onions and white pepper
by hand; cover tightly, and refrigerate.
Preheat an outdoor grill for high heat, and lightly oil grate.
Preheat oven to 200F.
Grill marinated filets to desired doneness, turning once. Place
filets in a clean 9x13 inch baking dish. Dollop with the Burgundy
butter mixture, and place in the preheated oven for a minute, or
until butter is melted.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Sauteed Pork Chops with Tomato Sauce
====================================
1 tablespoon butter
1 tablespoon oil
4 thick-cut boneless pork chops
salt and ground black pepper
about 1/4 cup all-purpose flour for dredging
1/2 cup chicken broth
1/4 cup dry white wine or vermouth
4 canned tomatoes, chopped
1/2 teaspoon minced rosemary
1 tablespoon butter
Heat 1 tablespoon of butter and the oil in a large heavy skillet
over medium heat. Generously sprinkle the pork chops with salt and
pepper, then dredge in flour. Increase heat to medium-high. When
butter stops foaming and starts to brown, arrange chops in single
layer in skillet. Cook chops, turning twice, 4-5 minutes per side or
until golden brown and cooked through. Remove chops from skillet and
keep warm.
Add chicken broth, wine, tomatoes and rosemary to skillet, scraping
and whisking in any browned bits to dissolve as much as possible.
Reduce the liquid to 1/4 cup and quickly whisk in butter. Taste and
correct seasoning. Spoon sauce over the pork chops and serve
immediately.

=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=

Fried Rice With Peas and Chicken
================================
3 tablespoons peanut oil or neutral oil, like corn or canola
1 medium onion, roughly chopped
1 bell pepper, stemmed, cored and roughly chopped
1 1/2 cups chopped boneless chicken
1 cup peas (defrost if frozen)
1 tablespoon minced garlic, or to taste
1 tablespoon minced ginger, or to taste
3 to 4 cups cooked rice, cooled
2 eggs, lightly beaten
1/4 cup xiao shing wine, or sherry or white wine, or water
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and ground black pepper to taste
1/4 cup minced scallion or cilantro.
1. Put 1 tablespoon oil in a wok or a large skillet, preferably
nonstick, and turn heat to high. A minute later, add onion and
pepper and cook, stirring occasionally, until softened and
beginning to brown, 5 to 10 minutes. With slotted spoon, remove
to a bowl.
2. Add chicken to skillet and cook over high heat, stirring
infrequently, until nicely browned, 5 to 10 minutes. Add to bowl
with vegetables. Drain peas if necessary and add them to skillet;
cook, shaking pan, for about a minute, or until hot. Add them to
bowl.
3. Put remaining oil in skillet, followed by garlic and ginger. About
15 seconds later, add rice, a bit at a time, breaking up clumps
with your fingers and tossing it with oil. When all rice is added,
make a well in the center and break eggs into it; scramble them a
bit, then incorporate into rice.
4. Return chicken and vegetables to skillet and stir to integrate.
Add wine or water and cook, stirring, for about a minute. Add soy
sauce and sesame oil, then taste and add salt and pepper if
necessary. Turn off heat, stir in scallion or cilantro, and serve.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Parmesan Crackers
=================
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup grated Parmigiano-Reggiano
In a food processor, combine ingredients, and pulse until dough
comes together. Turn dough out onto a piece of plastic wrap, and
form it into a log 1 1/2 inches in diameter. Chill until firm, at
least 2 hours.
Heat oven to 325F. Grease two baking sheets. Cut log into
1/4-inch-thick crackers, and place them an inch apart on sheets.
Bake until firm, about 12 to 13 minutes. Remove baking sheets from
oven, and raise temperature to 500F. When temperature comes up to
correct heat, return sheets to oven, and bake for 3 minutes more,

or until crackers are deeply golden brown all over. Let cool on a
wire rack. Yield: 40 crackers.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Eggnog Bread
============
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 teaspoon nutmeg
2 teaspoons rum extract
1 teaspoon vanilla
2 1/4 cup flour
2 teaspoons baking powder
Preheat oven to 350F. Grease bottom of bread pan. Beat eggs, add
sugar, eggnog, butter, rum and vanilla. Blend well, add flour,
baking powder and nutmeg. Stir until just moistened. Pour into
greased pan.
Bake at 350F for 45-50 minutes or until toothpick comes out clean.
Cool 10 minutes. Remove from pan. Allow bread to cool completely
before slicing.
=+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-=
Holiday Fruit Cake
==================
1 cup butter
1 cup sugar
2 eggs
1/2 cup milk
1 3/4 cups currants
1 1/4 cups mixed candied citrus peel
1/2 grated nutmeg pod
1 cup slivered almonds
1 lemon, zest and juice
1 1/4 cups flour
dry sherry for sprinkling
Generously grease and line with parchment paper an 8-inch round pan,
or grease and flour a 5-cup ring mold; set aside. Cream the butter
and gradually add the sugar, beating until the mixture is light and
fluffy. Add the eggs one at a time, beating well after each addition.
Add the milk. In a separate bowl, combine the currants, candied peel,
nutmeg, almonds, and lemon zest with 3/4 cup of flour. Add the
remaining cup of flour and lemon juice to the egg batter; mix well.
Fold in the fruit and nut mixture. Pour into a prepared pan and bake
in a 300F oven for 2 hours or until a fine skewer inserted into the
cake comes out clean.
Loosen the edges of the cake from the pan or mold with a knife and
allow to cool on a wire rack before unmolding. Sprinkle the cake with
a little sherry, allow to cool completely. Wrap well and refrigerate.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
This Week's Culinary Quiz Answer: Garam Masala

The term "garam masala" is from Urdu and means "hot spice". There
are many forms of this spice blend, containing varying amounts of
the spices mentioned in the question along with cloves, peppercorns,
cinnamon, mace, fennel seeds, etc.
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
Until Next Week,
John Havel, Editor
http://www.e-cookbooks.net
"The Food and Cooking Network"
VJJE Publishing Co.
9121 Riverside Road
Clay, NY
13041
1-877-210-9600
=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=
Receive The Leading Recipe Ezine On The Internet!
http://www.e-cookbooks.net/sub1.htm
Our privacy policy can be reviewed at:
http://www.e-cookbooks.net/privacy.htm
To cancel your subscription:
mailto:Remove@e-cookbooks.net?subject=Remove