* THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 7, No. 44 = = = = = = = = = = = = = = = = = = = = = = = = = = =

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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 Cafe’s 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

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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: 1 small tomato = 3 to 4 ounces 1 medium tomato = 5 to 6 ounces 1 large tomato = 7 or more ounces 1 pound of tomatoes = 2 1/2 cups chopped or 1 1/2 cups pulp

Have a cooking question? Kelley has your answer!

Mailto:Kelley@e-cookbooks.net

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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?

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Quote of the Week:

"Honest bread is very well - it's the butter that makes the temptation."

- Douglas Jerrold (1803-1857)

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UPCOMING FOOD HOLIDAYS:

November 29 - National Chocolates Day November 30 - National Mousse Day

December 1 - National Pie Day December 2 - National Fritters Day December 3 - National Ice Cream Box Day December 4 - National Cookie Day December 5 - National Sacher Torte Day

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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.

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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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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.

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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.

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Panera Bread Cafe’s 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.

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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 - 12 to 13 pound goose 1 orange, quartered 1 tablespoon salt 1 tablespoon ground pepper 1 large onion, cut into 8 pieces 4 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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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