 
CraftE's Recipe Club
This issue
"V" 12-26-07
A CraftELady Mailing
For a complete list of mailings, click here.
Going on vacation? Please Hold Mail
Change of Address?
****************************************************
Hi
Everyone!
I
hope you enjoy the recipes!
[Archives
] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Vanilla
Hot Chocolate Mix
2. Veal
Chops With Saffron Orzo and Tomato Sauce
3. Veal
with Artichokes
4. Veggie
Cassoulet
5. Virgin
Bloody Mary
------------------------------------------------------
1. Vanilla Hot Chocolate Mix
Nothing beats great hot chocolate. Use the best
chocolate you can get your hands on. We love
Valrhona, but Lindt and Ghirardelli are also
excellent choices. If giving as a gift, transfer
the mix to crocks, jars, canisters, or
cellophane bags, decorate with ribbons, and
attach gift tags with the serving directions.
Makes 24 to 32 servings (10 cups mix).
Developed by Tracey Seaman
4 cups granulated sugar
1/2 vanilla bean, split crosswise (see Tips,
below)
1 1/2 pounds high-quality semisweet chocolate,
coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably
Dutch process (see Tips, below)
Place sugar in large bowl. Split half vanilla
bean lengthwise, scrape seeds into sugar, and
add pod. Work seeds in with your fingers. Cover
snugly with plastic wrap and let stand overnight
at room temperature.
In food processor fitted with metal blade,
process semisweet chocolate and milk chocolate
until finely ground, using 4-second pulses.
(Process in two batches if necessary.)
Remove pod from sugar. Add ground chocolate and
cocoa powder to sugar and whisk to blend.
Store mix airtight at room temperature for up to
six months.
To serve: For each serving, heat 8 ounces
milk in small saucepan over medium heat until
scalded (or microwave 2 1/2 minutes at full
power). Whisk in 1/4 to 1/3 cup mix. Serve with
unsweetened softly whipped cream or
marshmallows.
Tips:
• Save the other half of the vanilla bean for
another use, such as a second batch of vanilla
sugar, which keeps indefinitely and can be used
in baking, coffee, or simply to sprinkle on
fruit or waffles.
• Dutch process cocoa has been treated with an
alkaline solution, which gives it a darker color
and less bitter flavor and makes it dissolve
more easily. Droste is a good brand.
• Dutch process cocoa has been treated with an
alkaline solution, which gives it a darker color
and less bitter flavor and makes it dissolve
more easily. Droste is a good brand.
Epicurious.com © CondéNet, Inc. All rights
reserved.
------------------------------------------------------
2. Veal Chops With Saffron Orzo and
Tomato Sauce
This dish is a summery variation on the Northern
Italian pairing of tomato-braised ossobuco and
saffron-flavored risotto. Here the delicious
classic combination is lightened up with orzo
and wilted grape tomatoes.
Makes 4 servings.
4 (1/2-inch-thick) veal chops (rib or loin; 7
ounces each)
3/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 garlic clove, finely chopped
1/2 cup dry white wine
2 (10-ounces) containers grape tomatoes
1 teaspoon finely chopped fresh rosemary
1 1/2 cups orzo (10 ounces)
Scant 1/4 teaspoon crumbled saffron threads
2 tablespoons unsalted butter
3/4 ounce finely grated
Parmigiano-Reggiano
Pat chops dry and sprinkle with 1/2 teaspoon
salt and 1/4 teaspoon pepper.
Heat oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking,
then sauté chops, turning over once, until
golden and just cooked through, 6 to 7 minutes
total. Transfer to a plate.
Add garlic to skillet and cook over moderate
heat, stirring, 30 seconds. Stir in wine,
tomatoes, rosemary, and remaining 1/4 teaspoon
each of salt and pepper and simmer, gently
pressing on tomatoes until they collapse, about
10 minutes.
Meanwhile, cook orzo with saffron in a 3-quart
saucepan of boiling
salted water until al dente. Drain well in a
sieve and return to saucepan, then stir in
butter and cheese.
Reheat chops in sauce and serve with orzo.
Epicurious.com © CondéNet, Inc. All rights
reserved.
------------------------------------------------------
3. Veal with Artichokes
Recipe By
: Nadav Safran
Serving Size : 6
Categories : Kosher/Meat
Passover Veal
9 artichokes -- - or - 2 cans artichoke hearts
-- 14 oz each
2 c water
2 lemons
3 lb veal shank -- cut in 2" cubes
1/3 c vegetable oil
salt and pepper -- to taste
1/2 tsp turmeric
1/2 tsp cumin
2 tbsp fresh parsley -- chopped
1 clove garlic
Peel off the outer leaves of the artichokes and
pull out the hairy center. Cut out the heart.
Divide each heart in quarters and drop into
enough water to cover, with 1 lemon, quartered.
If using canned artichoke hearts, simply quarter
them and place into acidulated water. Saute the
meat in oil, leaving a few tablespoons of oil
for later use with the artichokes. Add salt,
pepper, turmeric, cumin and parsley. When the
meat is brown, lower flame and add 1/3 c water.
Cover and simmer over a low flame, 1 hour.
Meanwhile, place the artichoke hearts in 1/2 c
water with the remaining 3 tbsp oil, the garlic,
salt and the remaining lemon, quartered. Bring
to a boil and reduce flame. Simmer, covered,
10-15 minutes, until tender but not soft. Add
the artichokes and their liquid to the meat.
Cover and let stew another 30 min. Serve with
Syrian stuffed prunes and rice.
NOTES : From _The Jewish Holiday Kitchen_ by
Joan Nathan. Schocken Books, New York: 1988.
Source: Mimi's Cyber Kitchen
------------------------------------------------------
4. Veggie Cassoulet
A fiber-filled belly warmer from Brian
Scheehser, chef at Trellis in Kirkland,
Washington.
Makes 4 servings
Kerry Conan
2 tablespoons olive oil
2 zucchini, chopped
2 celery stalks, sliced
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, sliced
1 can (14 ounces) diced tomatoes, drained
3 cups drained cannellini beans, liquid reserved
4 sprigs fresh thyme
2 dried bay leaves
4 slices crusty whole-wheat toast
Heat oven to 400°F. Heat oil in a large skillet
over medium heat. Cook zucchini, celery, onion,
salt and pepper until soft, about 8 minutes. Mix
in garlic and cook, stirring, another minute.
Combine veggies, tomatoes, beans, 1/4 cup of the
bean liquid, thyme and bay leaves in a 2-quart
baking dish. Bake until golden, about 30
minutes. Remove bay leaves and serve warm with
toast on the side.
Nutritional analysis per serving: 382 calories,
7.8 g fat (1 g saturated), 66 g carbs, 15.5 g
fiber, 19.6 g protein
Epicurious.com © CondéNet, Inc. All rights
reserved.
------------------------------------------------------
5. Virgin Bloody Mary
1 can tomato juice
1 ounces lime juice
3 ounces club soda
3 shakes of Worcestershire sauce
2 pinches of cutnin powder
1 shake of celery salt
1 teaspoon horseradish
1. Mix all ingredients except club soda into a
large pitcher.
2. Salt the rim of a highball glass.
3. Add club soda to the glass, then add the
Bloody Mary Mix (from step 1)
4. Garnish with celery stalk and top with lemon
pepper.
Source: Dan Mitchel and Erin Blomberg, Piatti's,
Sacramento, CA
MADD
Orange County
Deals 'n Cash PTR up to
$.05 per email, $.02 per referral's read email. Payout
$30.00
They pay you to read emails!
$.02 per email, payout at $25.00
************************************************
CraftE's Sites:
Play
for Fun, Play for Cash
http://www.craftelady.com/playforcash.htm
CraftE's
Birthday Club Come Join the Fun!
***************************************************
Recipe
Archives
If you'd like to join the mailing list, click here.
**********************************************************************
CraftE1Ldy is a registered mailer with Community Action Team (CAT) of
America Online, Inc. 2000
Call 888-265-3733 - AOL Tech Support: 888-346-3704
CraftELady Mailings
Julia G
Dayton, NV 89403
|
Please
help me by clicking a banner occasionally. Thank you! :-)
[Opens in a new window]
 
 
 
|
My
Coupons
More
grocery & online coupons!
The Corner
Gift Shop
Collectibles
Donate
Free
Christmas
& Holiday Crafts
|