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Volume 16   Number 44        No. 9    No. 8    No. 7    No. 6    No. 5    No. 4    No. 3    No. 2    No. 1

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No. 43    No. 42    No. 41    No. 40   

  THIS WEEK'S FEATURES AND RECIPES:

  >  Article: Butterflied If Not Free

  >  Food Funnies: Signs That Your Kitchen is Haunted

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

    * Don Pablo's White Chili
        
    * Brown Sugar Meatloaf
        
    * Chicken with Sun-Dried Tomato Cream Sauce
        
    * Pork Braised with Autumn Vegetables
        
    * Roast Duck with Port Garlic Sauce
        
    * Noodles Romanoff
        
    * Apple Chips
        
    * Pumpkin Chocolate Chip Loaf Cake

     Healthy Eating:

    Low Carb: Sausage Frittata

    Diabetic: Garlic Cauliflower Stir Fry

    Low Fat: Cajun Style Pasta

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  This Week's Cooking Tips

  Clarified Butter:

  For clarified butter, slowly melt unsalted butter over low heat. 
 Don't let the butter come to a boil, and don't stir it. This 
 allows the milk solids to separate from the liquid butter.

  Once the butter has separated into three layers--foamy milk 
 solids on top, clarified butter in the middle, and milk solids on 
 the bottom--turn off the heat. Skim the foamy white solids from the 
 top. Then ladle off the clarified butter. Be careful not to disturb 
 the milk solids at the bottom of the pan.

  Clarified butter can be used immediately. Or, let it solidify and 
 keep it in the refrigerator for up to three to four weeks. 
 Just remelt to use. One pound of unsalted butter yields 1-1/4 cups 
 clarified butter. More Cooking Tips

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

  A vital piece of medieval cuisine was a plate cut from stale loaves
 of bread. These would hold food, sauces, salt and even candles during
 the banquet. What name was given to this plate?

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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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  Quote of the Week:

   "If a man be sensible and one fine morning, while he is lying in
   bed, count at the tips of his fingers how many things in this life
   truly will give him enjoyment, invariably he will find food is the
   first one."

   - Lin Yutang (1895-1976)

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    UPCOMING FOOD HOLIDAYS:

         November is: National Pepper Month
                      National Georgia Pecan Month
                      National Raisin Bread Month
                      National Peanut Butter Lovers' Month

            October 30 - National Candy Corn Day 
            October 31 - National Caramel Apple Day
            November 1 - National French Fried Clam Day
            November 2 - National Deviled Egg Day
            November 3 - Sandwich Day
            November 4 - National Candy Day
            November 5 - National Doughnut Day
            November 6 - National Nachos Day

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  Over 100 Full Length Cookbooks!

  Discover The Largest Online Cookbook Library In The World!

       The E-Cookbooks Library

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     Butterflied If Not Free
      By Mark Bittman

  From the perspectives of tenderness, flavor and economy, there
 really is no better cut of meat for serving a small crowd than
 boneless leg of lamb. And now that supermarkets regularly stock it,
 there is no need to visit a skilled butcher to get one; happily, we
 can add ease to its list of attributes.

  Whether you marinate a boned leg for 10 minutes or a full day, the
 resulting taste is invariably stunning, and you can use all kinds of
 seasonings, from a moist North Indian rub to a Provençal mix of herbs
 and olive oil. Lamb has the most intrinsic flavor of any red meat,
 and stands up to strong flavors brilliantly.

  And when you are ready to cook, you can grill it if you are so
 inclined, broil it with much the same effect, or roast it in a hot
 oven. The result will be a crisp, crunchy and highly seasoned
 exterior with a tender, sweet interior.

  Finally, because the boned leg is invariably irregular in thickness,
 the meat will be cooked to different stages of doneness. If, for
 example, you cook it so that the thickest part of the meat reaches
 125 degrees (rare), the thinner parts will vary from medium rare to
 nearly well done at the edges. Since lamb also tastes great at all
 stages of doneness, this will make for a genuine crowd-pleaser.

  Leg of Lamb, North Indian Style
  ========================
    1 large onion, peeled
    4 cloves garlic, peeled
    1 inch-long piece of ginger, peeled and roughly chopped
    1 teaspoon fennel seeds
    1 teaspoon cardamom seeds (with pods, crush and remove seeds) 
    6 whole cloves
    1 tablespoon cumin seeds
    1 3-inch-long cinnamon stick
    10 black peppercorns
    2 dried small red chilies, or 2 teaspoons dried red chili flakes,
      or to taste, optional
    1 butterflied leg of lamb, 3 to 4 pounds 
    Salt

 1. Combine onion, garlic and ginger in food processor and grind to
    paste. Press through fine strainer to extract liquid; discard
    liquid. Toast spices in small skillet over medium heat, shaking
    frequently until aromatic, about 3 minutes. Grind in spice mill or
    coffee grinder until very fine.

 2. Trim lamb of fat; sprinkle with salt. Combine spices and onion
    mix, and rub over meat. Poke small holes in lamb and stick some of
    the mixture into each one. If time allows, fold meat in half, wrap
    tightly in plastic and refrigerate for a day.

 3. Start charcoal or wood fire or heat gas grill or broiler; fire
    should be quite hot, and the rack at least 4 inches from heat.
    Grill or broil until nicely browned, even a little charred, on
    both sides, about 20 minutes, until internal temperature at the
    thickest part is about 125 degrees. Some will be rare, some nearly
    well done. Let rest for 5 minutes and slice thinly.

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  FOOD FUNNIES: Signs That Your Kitchen is Haunted
 
 
 9. Either the kitchen's haunted or my mother-in-law's cooking
    cabbage again.

 8. That's where you always find your Mummy.

 7. The Pillsbury Doughboy has pins stuck in his head and you've
    got a migraine.

 6. Your pea soup keeps throwing up Linda Blair.

 5. Eerily, the contents of your Thermos are either steaming hot
    or frosty cold.

 4. One morning you find your Ginsu knives arranged into a
    pentagram on your ceiling.

 3. Stands to reason; after all, everything in your pantry has
    long since passed its expiration date.

 2. You open a heavy door... you see an eerie light... you feel a
    rush of cold air....

     ... and the #1 Sign Your Kitchen is Haunted ...

 1. When you lift the Parkay lid, it moans "Rettub... Rettub...."
 

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  Don Pablo's White Chili
  ==================
    1 tablespoon olive oil 
    1 small onion peel/chop fine 
    2 medium garlic cloves peeled/chopped 
    1 medium red bell pepper chopped fine 
    2 cans white beans, 15 oz. each drained and rinsed 
    4 ounces green chilies canned/diced 
    1/2 teaspoon ground cumin 
    1 teaspoon chili powder 
    1 can (14 1/2 oz.) low sodium chicken broth  
    1/2 pound roasted chicken breast meat cut in 1/2 inch cubes 
    2 tablespoons lime juice, fresh 
    2 tablespoons cilantro minced, fresh 
    6 tablespoons salsa (optional)

  In a large pot heat the olive oil over medium heat. Add the onion,
 garlic, and red pepper. Saute for 5 minutes. Stir in the white beans,
 chilies, cumin, chili powder and broth. Bring to a boil, reduce the
 heat and simmer 10 minutes. Stir in the chicken and simmer for 5
 minutes. Stir in the lime juice and cilantro. A tablespoon of salsa
 can be used to garnish each serving if chili, if desired.

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  Brown Sugar Meatloaf
  =================
    1/2 cup packed brown sugar
    1/2 cup ketchup
    1 1/2 pounds lean ground beef
    3/4 cup milk
    2 eggs
    1 1/2 teaspoons salt
    1/4 teaspoon ground black pepper
    1 small onion, chopped
    1/4 teaspoon ground ginger
    3/4 cup finely crushed saltine cracker crumbs

  Preheat oven to 350F. Lightly grease a 5x9 inch loaf pan. Press the
 brown sugar in the bottom of the prepared loaf pan and spread the
 ketchup over the sugar. In a mixing bowl, mix thoroughly all
 remaining ingredients and shape into a loaf. Place on top of the
 ketchup. Bake in preheated oven for 1 hour or until juices are clear.

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

  Chicken with Sun-Dried Tomato Cream Sauce
  ====================================
    3 tablespoons unsalted butter
    1 tablespoon olive oil
    4 skinless boneless chicken breast halves, cut crosswise into
      1/2-inch strips
    All purpose flour
    2 shallots, minced (about 1/4 cup)
    2/3 cup whipping cream
    1/2 cup dry white wine
    1/3 cup (generous) chopped drained oil-packed sun-dried tomatoes
    3 tablespoons chopped fresh basil or 2 teaspoons dried

  Melt butter with olive oil in heavy large skillet over medium-high
 heat. Season chicken with salt and pepper. Dust chicken with flour;
 shake off excess. Add chicken to skillet and sauté until light brown
 and just cooked through, about 3 minutes. Using slotted spoon,
 transfer chicken to plate.

  Add minced shallots to skillet; sauté 1 minute. Add whipping cream,
 white wine, chopped sun-dried tomatoes and basil. Bring to boil; cook
 until sauce thickens, stirring occasionally, about 4 minutes. Return
 chicken to pan; cook until just heated through, about 2 minutes.
 Season to taste with salt and pepper and serve.

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  Pork Braised with Autumn Vegetables
  =============================
    3 tablespoons butter
    2 pork tenderloins (2 pounds total), each cut crosswise into
      3 pieces, patted dry
    2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups) 
    3 cups cubed peeled seeded butternut squash 
    1 cup frozen petite whole onions
    1 (14 1/2 oz.) can low-salt chicken broth
    2 tablespoons chopped fresh thyme
    3 tablespoons coarse-grained Dijon mustard

  Melt butter in large deep skillet over medium-high heat. Add pork;
 brown on all sides, about 5 minutes total. Add parsnips, squash,
 onions, broth, and thyme; bring to boil. Reduce heat to medium-low.
 Cover and simmer until pork is just cooked through, about 10 minutes.
 Transfer pork to plate and tent with foil to keep warm. 

  Continue simmering, uncovered, until vegetables are tender and
 liquid is slightly reduced, about 5 minutes longer. Stir mustard into
 sauce. Season to taste with salt and pepper. Cut pork diagonally into
 1/2-inch-thick slices and serve with sauce and vegetables.

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  Roast Duck with Port Garlic Sauce
  ===========================
  For Sauce:
    1 5-pound duck, fresh or frozen, thawed (neck, heart and gizzard
      reserved)
    1 medium onion, quartered
    1 carrot, coarsely chopped
    1 celery stalk, coarsely chopped
    4 1/2 cups water
    2 tablespoons (1/4 stick) butter
    6 large garlic cloves, sliced
    1 cup ruby Port
    1 tablespoon all purpose flour

  For Duck:
    1/3 cup soy sauce
    3 tablespoons Dijon mustard
    3 large garlic cloves, pressed
    1 teaspoon coarse salt
    1 teaspoon ground pepper
    1 teaspoon dried thyme

  Make sauce: Cut off duck wing tips at joint. Combine neck, heart,
 gizzard and wing tips in large saucepan. Add onion, carrot and celery
 to pan. Add 4 1/2 cups water and bring to boil. Reduce heat and
 simmer 1 hour. Strain stock into medium saucepan. Boil stock until
 reduced to 1 cup, about 15 minutes.

  Melt 1 tablespoon butter in heavy large skillet over medium heat.
 Add sliced garlic and saute until golden, about 2 minutes. Add Port
 and boil 5 minutes. Add reduced duck stock and boil until reduced to
 1 cup, about 8 minutes. Mix remaining 1 tablespoon butter and flour
 in small bowl. Whisk into sauce and simmer until thickened, about 1
 minute. Season sauce with salt and pepper.

  Make duck: Preheat oven to 400F. Trim excess fat from cavity of
 duck. Using fork, pierce duck skin in several places. Place duck,
 breast side up, on rack in large roasting pan. Brush soy sauce over
 duck. Mix mustard and pressed garlic in small bowl. Brush mustard
 mixture over duck. Mix salt, pepper and thyme in another small bowl.
 Sprinkle spice-herb mixture over duck and in cavity. Roast duck 45
 minutes. Turn duck and roast, breast side down, 30 minutes. Turn duck
 and roast, breast side up, until duck is deep golden brown and cooked
 through, about 15 minutes longer. Transfer duck to platter. Serve
 with sauce.

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  Noodles Romanoff
  ==============
    8 ounces cooked and drained wide egg noodles 
    2 cups sour cream 
    1/4 cup grated parmesan cheese 
    1 tablespoon chives 
    1 teaspoon salt 
    1/4 teaspoon pepper 
    1 tablespoon minced garlic 
    2 tablespoons butter 
    1/4 cup grated parmesan cheese

  Combine sour cream, 1/4 cup cheese, chives, salt, pepper and
 garlic. Stir butter into hot noodles. Stir in the sour cream
 mixture. Arrange on platter, sprinkle with remaining cheese.

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  Apple Chips
  ==========
    6 tablespoons confectioners' sugar
    2 Granny Smith apples

  Preheat oven to 225F and line 2 large baking sheets with parchment
 paper. Sift 3 tablespoons confectioners' sugar evenly onto lined
 baking sheets. With a mandoline or other manual slicer cut apples
 crosswise into paper-thin slices. Arrange apple slices in one layer
 on sheets and sprinkle evenly with remaining 3 tablespoons
 confectioners' sugar. Bake slices in upper and lower thirds of oven,
 switching position of sheets halfway through baking, 2 1/4 hours
 total, or until slices are pale golden and starting to crisp.
 Immediately peel apple chips off parchment and cool on a rack. Apple
 chips keep in an airtight container at room temperature 2 weeks.
 Recommended for garnish on ice creams and apple desserts or as a
 crisp, cookie-like accompaniment.

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  Pumpkin Chocolate Chip Loaf Cake
  ============================
    1 3/4 cups unbleached all purpose flour
    1 1/2 teaspoons pumpkin pie spice
    1 teaspoon baking soda
    1 teaspoon baking powder
    3/4 teaspoon salt
    1/2 cup (1 stick) unsalted butter, room temperature
    1 1/4 cups sugar
    3 large eggs
    1 cup canned pure pumpkin
    1 teaspoon vanilla extract
    1/3 cup whole milk
    3/4 cup miniature semisweet chocolate chips
    3/4 cup chopped walnuts

  Preheat oven to 350F. Butter and flour 9x5x2 1/2-inch metal loaf
 pan. Sift first 5 ingredients into medium bowl. Using electric mixer,
 beat butter in large bowl until smooth. Gradually beat in sugar, then
 beat in eggs 1 at a time. Beat in pumpkin and vanilla. Beat dry
 ingredients into pumpkin mixture alternately with milk. Stir in
 chocolate chips and nuts. Transfer batter to prepared pan.

  Bake loaf cake until tester inserted into center comes out clean,
 about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto
 rack; cool completely. (Can be made 2 days ahead. Wrap in plastic;
 store at room temperature.)

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   This Week's Culinary Quiz Answer: Trencher

  Every diner at the kings table would eat from one of these plates.
 Servants had a specific task during mealtimes to carve these loaves
 and present them to the diners, the most delicate and finest trencher
 being presented to the king or other ranking nobility. Used trenchers
 were covered in sauces and bits of food so they were usually given to
 the poor who waited hungrily outside the castle walls.

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