Newsletter February 13, 2002
Welcome to your next issue of "The Eclectic Cooking Newsletter".
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Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit:
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=> Cookbook Review: New California Cuisine
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=> Hot Tip
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=> Joke/Story of the Week
=> Next week's Issue
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Cookbook Review:
New California Cuisine,
Great Recipes from the Los Angeles Times
Compiled and edited by Rose Dosti
This cookbook is a colorful ethnic mix of foods from chefs, and cooks of French,
Italian, Mexican, Oriental and Middle Eastern origins. Some of the recipes are from
popular restaurants in California. You will find a collection of 300 recipes with 100
color photographs from the restaurants and chefs who contributed to this very diverse
collection. This cookbook involved compiling recipes from many sources; in this case
contributors include restaurant chefs in Los Angeles and north to San Franciso, culinary
organizations and home cooks.
New California Cuisines begins by introducing the contributors to the cookbook and
brief biographies of them. We are then introduced to the Starters; Soups; Vegetables;
Salads; Pasta, Pizza, Rice and Eggs; Fish and Shellfish; Poultry and Game; Meat; and
Sweet Things. I found two sections particularly inspiring. One of the sections is the Fish
and Shellfish. The recipes for Salmon in Raspberry Vinaigrette contributed by the Five-
Star Catering Co., Inc., and Baked Catfish Fillets with Horseradish Sauce looked
innovative. The other section is Meat. Leonard Schwartz gives the traditional meatloaf a
refreshing flavor by mixing in an assortment of flavorful herbs, spices and vegetables. Also
very appealing is Artillery Rack of Lamb and Braised Shorts Ribs from the restaurant, The
Grill.
You can mix and match from a large selection. California cuisine is said to evolve constantly
with new ideas and expressions. "That's the California way."
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Article
Valentine and Cupid
I am not really sure how Valentine's Day became such a popular celebration
in the U.S. and now in parts of Europe, perhaps because of a touch of mystery
surrounding its origins. Whatever the reason, the 14th of February has become
a romantic day. People stop to exchange presents or give candy and flowers to
those they care about.
Although there are a couple of versions of the origins of Valentine's Day, one
version is that Valentine was a priest during the third century in Rome. The
emperor of Rome did not want his soldiers to have wives and children to distract
them from their duties and, consequently, decreed that his soldiers remain single.
Valentine defied the emperor and performed marriages for young lovers in secret.
When the emperor discovered that Valentine had disobeyed him, the emperor put
him to death. To honor the priest's bravery the priest was made a saint and the
people set aside one day a year, namely, a day in February, in his memory.
Through the years, Cupid gained a place in the events of Valentinešs Day. Cupid
also originates from the Roman times. He is a mischievous, winged child, who
shoots arrows which pierce the hearts of his victims thus causing them to fall in love.
When you celebrate Valentine's Day this week, why not accompany your gift,
candy or flowers with a special meal and try some of our recipes this week. Serve
the meal on heart-shaped place mats which you can cut out of colored paper. Set a
bouquet of flowers on the table, light a couple of red candles and have a good
bottle of wine with the meal. You can then continue the festivities with Mardis
Gras andthe recipes from Chef, Richard Lipton, which follow.
This Week's Recipes:
Cupid's starters:
Ham Starter
Crab Meat Bacon Rounds
Lamb Filet with White Wince Sauce
Baked Pineapple Special
For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
You may also submit your recipes or articles directly on to our site here:
http://eclecticcooking.community.everyone.net
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New Recipes of the Week
Recipes:
Ham Starter
Crab Meat Bacon Rounds
Lamb Filet with White Wine Sauce
Baked Pineapple Special
Richard Lipton:
Chocolate Rum Cake
Chiffon Cake
Article: Valentine and Cupid
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(Health) Cooking Tip
Are you tired of feeling "heavy" and uncomfortable after eating? Check your food
intake. Your food should consist of a varied diet which includes carbohydrates,
protein, and fiber. If a steak and French fries or a pasta with a cheese sauce feels like
a heavy weight in your stomach, try to change your diet. Fish is a light food and can
be accompanied by a variety of fresh vegetables such as broccoli, cauliflower, green
beans or carrots. The vegetables can be steamed and served with just a touch of olive
oil or plain. A wonderful change is the herb bouillon added to the vegetable with a very
small amount of water. Bouillon cubes (stock cubes) give a wonderful flavor to the
vegetable. A small portion of boiled rice or wholemeal pasta can fill out the meal
quite nicely for a change.
Some Health and Nutrition links:
(http://eclectic-healthy-cooking.subportal.com/health/cgi-bin/htoday.cgi)
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Fruit/vegetable in focus
Salak (palm fruit) - Zalacca edulis
The Salak palm fruit originates from Indonesia and is also known as the Snake Fruit.
This pear-shaped fruit has a dark brown peel and has the same texture as that of a
snake! It is easy to peel the fruit; the meat has a light color and has a sweet and
acidic taste. Salak can be cut in slices and eaten plain with some lemon or in fruit
salads or desserts. This fruit can last one week in a cool place.
From www.online-cooking-recipes.com
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Jokes and Stories
These are actual directions found on certain products around the world!
6. Found on an American Airlines Packet of peanuts.
"Step One: Open packet. Step two: Eat nuts."
You think to yourself (Step three: Fly Delta)
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the Woman's Day Cookbook is a valued addition to you CD library. Choose
from more than 500 delicious recipes ranging from appetizers to desserts.
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Next Week's Issue, February 20, 2002
Article: Conversion of a Diabetic
Guest Writer, Paula Kalamaras
Recipes Teriyaki Salmon
Chopped Cod
Japanese Rice
Chocolate Mousse
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Copyright 2002 Eclectic Cooking