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Volume 16   Number 43        No. 9    No. 8    No. 7    No. 6    No. 5    No. 4    No. 3    No. 2    No. 1

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No. 29    No. 28    No. 27    No. 26    No. 25    No. 24    No. 23    No. 22    No. 21    No. 20   

No. 39    No. 38    No. 37    No. 36    No. 35    No. 34    No. 33    No. 32    No. 31    No. 30   

No. 42    No. 41    No. 40   

  THIS WEEK'S FEATURES AND RECIPES:

   > Article: Mexican Subtlety

   > Food Funnies: Menu Disclaimers You’d Rather Not See

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

    * Olive Garden Shrimp Primavera
        
    * Montreal Peppered Steak
        
    * Pork Tenderloin with Bernaise Sauce
        
    * Creamy Italian Chicken
        
    * Sweet and Sour Meatballs
        
    * Candied Yams with Bourbon
        
    * Chili-Baked Fries
        
    * Banana Chocolate Strudel

     Healthy Eating:

    Low Carb: Atkins' Original Roast Turkey

    Diabetic: Hearty Mushroom Soup

    Low Fat: Low Fat Gravy

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  This Week's Cooking Tips

    STUFFING A WHOLE TURKEY:

  Whether you choose to stuff your turkey or cook the stuffing in a
 casserole dish is a matter of personal preference. As with any
 preparation involving raw food ingredients, it is important to
 follow proper food safety and handling procedures carefully to
 ensure a safe turkey every time. If you decide to stuff the turkey,
 we recommend the following five guidelines.

 * Prepare stuffing just before placing in turkey. Use only cooked
   ingredients in stuffing - i.e., saute vegetables, use only cooked
   meats and seafood (oysters), and use pasteurized egg products
   instead of raw eggs.

 * Place prepared stuffing in turkey just before roasting. Do not
   stuff the turkey the night before roasting.

 * Stuff both neck and body cavities of completely thawed turkey,
   allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not
   pack stuffing tightly in turkey.

 * Return legs to original tucked position, if untucked for rinsing
   or stuffing.

 * Use a cook method that allows the stuffing to cook along with the
   turkey. Do not stuff turkeys when cooking on an outdoor grill or
   water smoker or when using fast cook methods where the turkey gets
   done before the stuffing. More Cooking Tips

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

    Not all Ben & Jerry's flavors make it to production. One rejected
   flavor was made with sour cream and onion ice cream, with potato
   chips. If it went to production, what were they going to call it?

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  Quote of the Week:

   "Cookery is not chemistry. It is an art. It requires instinct
    and taste rather than exact measurements."

    - X. Marcel Boulestin 

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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 23 - National Boston Cream Pie Day
        October 24 - National Bologna Day 
        October 25 - National Greasy Foods Day 
        October 26 - National Mincemeat Pie Day 
        October 27 - National Potato Day 
        October 28 - National Chocolate Day 
        October 29 - National Pancake Day 
        October 30 - National Candy Corn 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.

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    Mexican Subtlety
     By MARK BITTMAN

  Pipian - pumpkin seeds - figure heavily in certain Mexican dishes,
 not only contributing their distinctive nuttiness but also acting as
 a thickening agent in a variety of sauces. I like them best combined
 with ancho chilies, which are the rich-flavored dried version of the
 ultramild poblano. (Despite containing a number of anchos, this dish
 is far from fiery, and may in fact disappoint those who are looking
 for something along those lines.)

  You can buy toasted pipian, but you can also toast them yourself;
 most health food stores and many Central and South American markets
 sell them hulled, in both forms. (You can, if you're really
 ambitious, use seeds from your own pumpkin, but you must first dry
 and then shell them, a tedious assignment.)

  I like two different ways of combining the sauce with chicken. The
 first, which is outlined in the recipe, involves making a basic and
 relatively quick stock with a whole bird, then using the stock, the
 seeds and the chilies, along with some garlic, to produce a sauce in
 which the chicken is simmered.

  The second version is simpler and considerably faster, but requires
 already-made stock, or you can compromise by using canned stock,
 which is hardly a crime, but decidedly less flavorful. Here, you just
 soak the chilies in a couple of cups of heated stock, puree as below
 and heat until thick. Meanwhile, you cook chicken parts any way you
 like (this is perfect for simply grilled or sauteed boneless breasts)
 and top them with the sauce. That entire process should take you less
 than half an hour.

  Chicken with Pumpkin Seeds
  =======================
    1 whole chicken, about 3 pounds
    Salt and pepper
    1 medium carrot, peeled and roughly chopped
    1 medium onion, peeled and roughly chopped
    1 celery stalk, trimmed and roughly chopped
    1 cup hulled pumpkin seeds
    3 or 4 ancho chilies
    4 cloves garlic, peeled
    Lime juice to taste
    Chopped cilantro leaves for garnish

 1. Put chicken in a pot in which it fits snugly, with salt, pepper,
    carrot, onion, celery and water to barely cover. Cover, bring to
    boil and adjust heat for a steady simmer. Cook until chicken is 
    almost done, about 40 minutes. (It's all right if some traces of
    blood remain.)

 2. Meanwhile, toast seeds, if not already toasted, in a dry skillet
    over medium heat, shaking and stirring constantly for a minute or
    two, until seeds start to puff. (Overcooking will make sauce
    bitter; seeds may pop.)

 3. Remove chicken; strain and reserve stock. Cool chicken, remove
    meat from bones, shred by hand. (This can all be done a day or so
    in advance.) Soak chilies in 3 cups of hot stock until tender,
    about 10 minutes. Remove stems and seeds and put the flesh in a
    blender, with pumpkin seeds, garlic and enough stock to let
    machine work; puree.

 4. Combine the sauce, chicken, the liquid in which the chilies
    soaked, and about a cup of the remaining stock (or a little water)
    in saucepan and cook gently until heated through and thick, 10 to
    20 minutes. Add salt and pepper to taste and, just before serving,
    some lime juice. Garnish with cilantro. Serve with white rice.

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  THE E-COOKBOOKS LIBRARY

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

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  FOOD FUNNIES: Menu Disclaimers You’d Rather Not See

 9. Just so you know, your mother licked her fingers while she
    cooked, too.

 8. Warning: Photographs taken with fake food in a professional
    studio. Do not expect yours to look like this.

 7. Opening wrapper voids warranty.

 6. Not intended for consumption by mammals.

 5. For calorie and fat content estimates, just look at the
    patrons and do the math.

 4. All of our meats are organic. Due to market conditions,
    however, we are not always able to identify the specific organs.

 3. Since this is Wyoming, all oyster dishes are safe for anyone
    with shellfish allergies.

 2. Although the cook was under investigation by the ASPCA,
    nothing was ever proven. Bon appetit!

   ... and the #1 Menu Disclaimer You’d Rather Not See ...

 1. Contains less than 0.5% disgruntled bar-help spit by volume. 

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  Olive Garden Shrimp Primavera
  =========================
  Sauce:
    6 tablespoons butter or margarine
    1 tablespoon garlic, fresh, minced
    1 (1 ounce) package Knorr Newburg Sauce Mix (or similar)
    32 ounces crushed tomatoes, canned
    1 1/2 tablespoons lemon juice, fresh
    1/4 teaspoon (or to taste) red pepper, crushed
    1/2 teaspoon basil, dry
    1/4 teaspoon marjoram, dry
    1/2 teaspoon black pepper

  Vegetables:
    1/2 pound mushrooms, halved (or quartered if large)
    1 cup green bell peppers, cut into 1-inch squares
    1 cup red bell peppers, cut into 1-inch squares
    1/2 cup yellow onion, cut into 1-inch squares
    2 tablespoons butter for sauteing

    1 pound linguine
    1 pound medium to large fully cooked shrimp, thawed and drained

  Melt butter in 3 quart saucepan over medium heat. Add garlic and
 cook one minute. Add remaining spice and tomato ingredients, stir
 well and simmer for 10 minutes.

  Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute
 vegetables about 3 minutes until crisp-tender. Add to the sauce and
 simmer 5 minutes more.

  Cook pasta according to directions. When pasta is almost done, stir
 shrimp into sauce to heat through. Do not boil. Spoon Primavera over
 hot linguine. Pass Parmesan cheese.

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  Montreal Peppered Steak 
  ====================
    1/2 cup olive oil 
    1/4 cup soy sauce 
    4 teaspoons Montreal Steak Seasoning 
    2 pounds sirloin or strip steak 

  Combine olive oil, soy sauce and Montreal Steak Seasoning in a large
 self-closing plastic bag or glass dish. Add steak and seal bag or 
 cover. Refrigerate 30 minutes or longer for extra flavor. 

  Remove steak from marinade; discard marinade. Preheat grill or 
 broiler. Grill or broil steak 8-10 minutes per side, or to desired 
 doneness.

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  Pork Tenderloin with Bernaise Sauce
  =============================
    1 pound pork tenderloin 
    1 tablespoon vegetable oil 
    1 tablespoon butter or margarine 
    Freshly ground pepper 
    1/4 cup water 
    1/4 cup red wine

  Bernaise Sauce:
    1/2 teaspoon tarragon leaves, dry
    1/2 teaspoon shallot, minced
    2 teaspoons red wine vinegar
    1/4 cup white wine
    4 egg yolks, large
    4 teaspoons water
    2 teaspoons fresh lemon juice
    1/8 teaspoon hot pepper sauce
    8 oz. butter, unsalted, melted and separated
    salt and pepper, to taste

  Combine oil and 1 tablespoon butter in a heavy skillet over medium
 heat; stirring to mix as butter melts. Add tenderloin and cook until
 brown on all sides, turning occasionally. Sprinkle with freshly
 ground pepper. Add water and red wine to skillet. Cover tightly and
 cook over low heat for 12-15 minutes or until done. Set aside and
 keep warm.

  Prepare tarragon reduction by placing tarragon leaves, shallot, red
 wine vinegar and white wine in a saucepan. Bring to a simmer over
 medium heat. Reduce heat and continue to simmer until "sec" or dry.
 Remove from heat and reserve.

  Melt butter over low heat in saucepan. Cool slightly. Skim foam from
 top of melted butter. Using a small ladle, carefully remove clear
 butter from saucepan, leaving remaining "milky" liquid to discard.
 Reserve clarified butter.

  Prepare a double boiler by placing a stainless steel bowl over a pot
 of lightly simmering water. Do not let bottom of the bowl touch the
 water. Add egg yolks, water and lemon juice, whisk vigorously until
 mixture thickens and turns pale yellow. Remove bowl from the pot. Add
 the clarified butter slowly while whisking vigorously until all the
 butter is incorporated. Whisk in tarragon reduction and hot pepper
 sauce. Season with salt and fresh ground black pepper. Serve on the
 side with sliced pork tenderloin.

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  Creamy Italian Chicken
  ==================
    4 boneless skinless chicken breast halves 
    1 envelope dry Italian salad dressing mix
    1/4 cup water 
    8 oz. cream cheese, softened
    1 can cream of chicken soup, undiluted 
    4 oz. can mushroom stems and pieces, drained
    Hot cooked rice or pasta

  Place the chicken breast halves in a crock pot. Combine the Italian
 dressing mix and water; mix until smooth, and pour over top of
 chicken. Cover and cook on low for 3 hours. Combine the cream cheese
 and soup until smooth and blended. Stir in mushroom pieces. Pour soup
 mixture over chicken. Cook 1 hour more or until chicken is cooked
 through. Serve over hot cooked rice or pasta.

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  Sweet and Sour Meatballs
  ====================
    2 pounds lean ground beef
    2 eggs
    1 cup dry bread crumbs
    1/2 cup finely chopped onion
    1/2 teaspoon ground ginger
    1 teaspoon seasoning salt
    1/2 teaspoon ground black pepper
    2 teaspoons Worcestershire sauce
    2 teaspoons granulated sugar

    1 (20 ounce) can pineapple chunks, drained with juice reserved
    1/3 cup water
    3 tablespoons distilled white vinegar
    1 tablespoon soy sauce
    1/2 cup packed brown sugar
    3 tablespoons cornstarch
    1/2 teaspoon ground ginger
    1/2 teaspoon seasoning salt
    1 large carrot, diced
    1 large green bell pepper, cut into 1/2 inch pieces

  Preheat oven to 400F. Lightly grease a large, shallow baking sheet.
 In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs
 and onion. Sprinkle with ginger, seasoning salt, pepper,
 Worcestershire sauce and sugar. Shape into one inch balls.

  Place meatballs in a single layer on prepared baking sheet. Bake in
 preheated oven for 10 to 15 minutes; set aside.

  To make the sauce, mix enough water with the reserved pineapple
 juice to make 1 cup. In a large pot over medium heat, combine the
 juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar.
 Stir in cornstarch, ginger and seasoning salt, until smooth. Cover
 and cook until thickened.

  Stir pineapple chunks, carrot, green pepper and meatballs into the
 sauce. Gently stir to coat the meatballs with the sauce. Simmer,
 uncovered, for about 20 minutes, or until meatballs are thoroughly
 cooked.

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  Candied Yams with Bourbon
  ======================
    6 to 8 large sweet potatoes 
    1/4 cup light corn syrup 
    1/4 cup dark corn syrup 
    2 tablespoons maple syrup 
    1/4 cup Kentucky bourbon, high quality 
    salt and pepper, to taste 
    fresh parsley, minced

  Cook sweet potatoes; peel and slice crosswise then lengthwise or as
 desired. Cool and arrange in buttered casserole pan or dish. Combine
 remaining ingredients, except parsley, and pour over potatoes. Bake
 at 350F degrees until bubbling hot. Garnish with parsley.

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  Chili-Baked Fries
  ==============
    4 baking potatoes  
    4 tablespoons oil  
    1 1/2 teaspoons chili powder  
    1/2 teaspoon onion powder  
    1/2 teaspoon garlic powder  
    1/2 teaspoon seasoning salt
    1/2 teaspoon pepper  
    1/2  teaspoon dry mustard  
    1 pinch cayenne pepper

  Scrub potatoes. Leaving skins on, cut each potato lengthwise into
 8 wedges. Rinse under cold water to remove starch. Pat dry.

  In very large bowl, mix all remaining ingredients. Add potatoes and
 toss to coat. Place on rimmed baking sheet. Bake in preheated 450F
 degree oven for about 45-50 minutes or until crisp and browned.
 Carefully toss twice during cooking.

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  Banana Chocolate Strudel
  ====================
    4 (17- by 12-inch) phyllo sheets, covered with 2 overlapping
      pieces plastic wrap and then a damp kitchen towel
    3 tablespoons unsalted butter, melted
    2 firm-ripe bananas
    2 oz fine-quality bittersweet chocolate (not unsweetened),
      finely chopped
    1 large egg, beaten with 1 teaspoon water
    Confectioners sugar for dusting

  Preheat oven to 425F. Arrange 1 phyllo sheet on a work surface with
 a short side of phyllo nearest you, keeping remaining sheets covered,
 and brush with some butter. Top phyllo with 3 more sheets of phyllo,
 brushing each with butter. Arrange bananas one above the other,
 horizontally, on lower third of phyllo, leaving a 1-inch border on
 both sides (trim bananas if too long). Sprinkle chocolate over
 bananas, then fold sides of phyllo toward middle (over ends of
 bananas). Fold bottom edge of phyllo over bananas and roll up bananas
 in phyllo.

  Transfer strudel, seam side down, to a baking sheet lined with
 parchment paper or to a buttered baking sheet, then brush strudel
 with beaten egg. Cut 4 (1/2-inch-long) steam vents diagonally along
 top of strudel with a sharp knife. Bake in middle of oven until
 golden, about 12 to 15 minutes. Cool slightly on a rack, then dust
 with confectioners sugar. Serve with lightly sweetened whipped cream.

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   This Week's Culinary Quiz Answer: Chips 'n' Dip

  Can you really blame it being rejected? It was made up in a
 research batch, and apparently all it took was one bite to reject
 it! Other (genuine) rejected flavors include licorice, or peanut
 butter and jelly sandwich. Perhaps the worst suggestion was
 pepperoni pizza with anchovy swirl. No thank you ... I'll pass.

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