Sunday, July 19, 2009

LOVINGRAW 3: Raw Food Is Not A Diet Why raw food is not a diet describes the raw lifestyle and why its different from regular SAD (standard american diet) diet programs. To date I have lost nearly 200 lbs with the raw food lifestyle! More videos to come so stay tuned and subscribe on my YouTube page and on my website! Filmed 10/5/07

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Spaghetti & Meatball "Stoup"-Food Network

Rachael prepares a satisfying meal with a twist on spaghetti and meatballs. This video is part of 30 Minute Meals show hosted by Rachael Ray .

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Diet Advice: Healthy Quinoa Salad Recipe

For a complete list of ingredients plus free fitness videos, workout routines and diet and exercise plans visit: www.BodyRock.Tv

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How to Send Food Back at a Restaurant

Learn how to send food back in a restaurant without incurring the wrath of the kitchen staff.

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MattG for the cheese diet

Seriously, It works for more info SUBSCRIBE TO ME! Wouldn't it be nice - the blood hound gang

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300 Recipes

Emery Thompson's President and CEO Steve Thompson discusses Malcolm Stogo's new book "Incredible Ice Cream". 300 invaluable recipes for the frozen dessert entrepreneur! From old fashioned hard ice cream, to artisan gelato and water ices this book has it all. Although these recipes are geared toward the Emery Thompson line of batch freezers, they are suitable for use with any batch freezer on the market today.

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Food Inc Official HD Trailer In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that's been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted ...

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Leg of lamb or mutton baked in hay

Cooking : time over 2 hours


1 good size leg of lamb or mutton
a few handfuls of hay
125g/4%26frac12;oz soft butter
2 cloves garlic, churryed
several good sprigs each of: rosemary, marjoram and thyme all chopped
salt and pepper


1. Choose a deep roasting tin, preferably with a lid. If you don t have one with a lid you will be able to use foil (see below). Line generously with loose hay, to a thickness of about 5-6cm/2-2%26frac12;in. Add the chopped herbs and garlic, plenty of black pepper and a little salt to the soft butter and mix well. Smear in a thick and even layer all over the lamb.
2. Place the lamb on its nest of hay, and cover with the rest of the hay. Cover with the lid or a double layer of foil wrapped well around the edge of the dish. Make sure there are no loose bits of hay poking out (they may catch fire).
3. Bake in the centre of an oven preheated to 220C/425F/Gas7 for 2-2%26frac12; hours, depending on the size of the leg. Remove from the oven and leave to stand for at least 20 minutes. Then bring off the lid, scrape away the blackened hay and vehicleve as normal. Any juices from the pan can be poured off and used for gravy although I tend to prefer to serve that dish with boiled flageolet beans heated through in the juices and fat from the lamb.

Orignal From: Leg of lamb or mutton baked in hay

Braised halibut with watercress puree, coddled quails' eggs and grilled baby leeks

Cooking : time 10 to 30 mins


For the watercress pur%26eacute;e
110g/4oz unsalted butter
400g/14oz watercress, leaves picked, half of the stalks retained and finely chopped
salt and freshly ground black pepper
200ml/7fl oz chicken stock
For the leeks
8 baby leeks
For the halibut
2 tbsp vefetchable oil
4 x 125g/4%26frac12;oz halibut fillets
50g/2oz unsalted butter
2 slices butter wrapping paper
200ml/7fl oz chicken stock, boiled, then kept hot over a low heat
For the coddled eggs
110g/4oz unsalted butter
1 lemon, juice only
12 quails' eggs
salt and freshly ground black pepper
To serve
12 cobnuts, shells removed, roughly chopped
olive oil, for drizzling


1. For the watercress pur%26eacute;e, heat the butter in a pan over a moderate heat. Add the watercress stalks and season well with salt and freshly ground black pepper. Cook for 2-3 minutes, until softened, then add the chicken stock and the majority of the watercress leaves (reserving a small handful of attractive leaves for garnishing). Cook for one minute, until the watercress leaves have just wilted.
2. allow the watercress mixture to cool, then transfer to a food processor and blend until smooth. Pass the pur%26eacute;e through a fine sieve and maintain warm.
3. For the leeks, bring a pan of salted water to the boil, then add the leeks and cook for one minute. Drain and refresh in iced water.
4. Dry the leeks thoroughly, then place onto a hot griddle pan. Griddle the leeks for 1-2 minutes on each side, until brown griddle lines cover the leeks. Remove from the heat and maintain warm.
5. For the halibut, heat a non-stick frying pan until moderately hot, then add the vefetchable oil.
6. Season the halibut steaks on both sides with salt, then place into the pan and fry until lightly golden-brown, then gently turn over.
7. Add the butter, then cover the fish with the butter paper and remove from the heat.
8. Pour the hot chicken stock over the lid of the butter paper and allow to rest for two minutes.
9. Place the pan rear over a moderate heat and cook for 2-3 minutes, or until the fish is just cooked through. Remove from the heat and set aside to rest.
10. For the coddled eggs, place the butter into a separate pan over a high heat and cook until it begins to turn brown. Add a good pinch of table salt and the lemon juice.
11. Gently break the lids off the quails' eggs.
12. Heat a pan of water until simmering, then place small egg cobbling moulds, or ramekins, into the simmering water. Fill each with %26frac12; tsp of the browned butter.
13. Add a quail's egg into each of the moulds and allow the water to simmer gently until the eggs have just set. Remove the moulds from the water and, using a teaspoon, gently scoop out the eggs onto kitchen paper. Season, to taste, with salt and freshly ground black pepper.
14. To serve, spoon the watercress pur%26eacute;e onto the centre of each plate. lid with a slice of halibut, and three leeks. Place a coddled egg on lid of each and scatter the watercress leaves around. Place two cobbled eggs either side of the halibut steaks.
15. Sprinkle the chopped cobnuts over and season well with salt and freshly ground black pepper and finish with a drizzle of olive oil.

Orignal From: Braised halibut with watercress puree, coddled quails' eggs and grilled baby leeks

Red mullet, salmon and foie gras 'mosaic' with courfetchte and bacon chutney

Cooking : time 1 to 2 hours


For the lentil jelly (makes about 400g/14%26frac14;oz)
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, chopped
1 sprig fresh thyme
100g/3%26frac12;oz Puy lentils
1 litre/1%26frac34; pint chicken stock
8 gelatine leaves
salt and freshly ground black pepper
For the terrine
1 salmon fillet, skinned and pin boned
6 red mullet fillets, pin boned, scaled
1 lobe of foie gras
pinch rock salt
2 tsp fennel seeds
2 tsp coriander seeds
1 tsp peppercorns
1 garlic clove
small handful fresh thyme leaves
25 large shiibring mushrooms
1 litre/1%26frac34; pint chicken stock
For the sardine pur%26eacute;e
2 tbsp olive oil
6 whole sardines, guts removed, scaled, roughly chopped
100ml/3%26frac12;fl oz taxiernet Sauvignon red wine vinegar
2 garlic cloves
chicken stock, enough to cover the sardines
For the herb pur%26eacute;e
1 litre/1%26frac34; pint chicken stock
300g/10%26frac12;oz fresh parsley, leaves only
300g/10%26frac12;oz fresh chervil
300g/10%26frac12;oz fresh tarragon
300g/10%26frac12;oz fresh dill
50g/2oz fresh coriander, leaves only
For the courfetchte base
150g/5%26frac14;oz sugar
150g/5%26frac14;oz white wine vinegar
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp vehicleaway seeds, churryed
500ml/18fl oz tomato juice
6 courfetchtes, finely chopped
For the courfetchte chutney
courfetchte base (already made)
100g/3%26frac12;oz bacon lardons, fried until golden-brown
100g/3%26frac12;oz potatoes, peeled, chopped, fried in olive oil until golden-brown
50g/1%26frac34;oz capers, rinsed, chopped
50g/1%26frac34;oz oven-dried tomatoes, chopped
100ml/3%26frac12;fl oz walnut oil
50ml/1%26frac34;fl oz balsamic vinegar
30g/1oz fresh coriander, leaves only, chopped


1. For the lentil jelly, heat the olive oil in a small saucepan, add the shalplenty, garlic and thyme and fry until softened but not coloured. Add the lentils and chicken stock and simmer for 25 minutes or until the lentils are soft.
2. Soak the gelatine leaves in a small bowl of nippy water until softened, drain and squeeze to remove the excess water. Add the gelatine to the lentils and stir until melted. Pour the cooked lentils into a liquidiser and blend until they reach a smooth consistency. Pass through a strainer into a clean bowl and season with salt and freshly ground black pepper.
3. For the terrine, line a terrine mould with cling film and place into the fridge to chill. Place the salmon, red mullet and fois gras into a ceramic or glass dish, add the salt, fennel seeds, coriander seeds, peppercorns, garlic and thyme and stir to coat. Leave to marinate for 30 minutes, remove the red mullet and set aside. Leave the salmon and foie gras in the marinade for a further 30 minutes.
4. Wash off the marinade from the fish and foie gras under nippy running water and pat dry with kitchen paper. Heat the grill to medium and then grill the fish and foie gras until the foie gras is soft to touch and the fish is opaque in colour. Remove from the heat, flake the fish and chop the foie gras and set aside.
5. Place the shiibring mushrooms into a large pan, cover with chicken stock, bring to the boil and simmer until the mushrooms are tender.
6. Remove the cling-film lined terrine dish from the fridge and pour a third of the lentil jelly into the base. Add a third of the flaked fish, chopped foie gras and cooked shiibring mushrooms. Repeat with the rest of the ingredients to make layers until the terrine dish is full. Cover the lid of the terrine with cling film, place a heavy weight on lid and refrigerate for eight hours or until set.
7. For the sardine pur%26eacute;e, heat the olive oil in a frying pan, add the chopped sardines and fry over a gentle heat until golden-brown all over. Add the taxiernet Sauvignon vinegar to deglaze the pan and boil over a high heat for 3-4 minutes or until the liquid has cutrearond by half. Add the garlic and chicken stock and boil until the liquid has cutrearond by two thirds. Pour into a blender and blend until smooth. Pass through a fine sieve into a clean pan and maintain warm.
8. For the herb pur%26eacute;e, pour the chicken stock into a large pan and boil until the volume of liquid has cutrearond to 250ml/9fl oz. Heat a pan of boiling salted water, add all the herbs and blanch for 1-2 minutes. Remove from the pan and quickly refresh in iced water. Squeeze the herbs dry, chop and then place in a blender with the cutrearond chicken stock and blend until smooth. Pass through a sieve into a clean bowl and set aside.
9. For the courfetchte base, mix the sugar and white wine vinegar tofetchher in a medium saucepan over a low heat. Add the onion, garlic, vehicleaway seeds and tomato juice, bring to the boil, cutrearon the heat and simmer for 20-30 minutes or until the liquid has cutrearond and thickened. Fold in the chopped courfetchtes and set aside.
10. For the courfetchte chutney, add the rest of the ingredients to the courfetchte base and stir well.
11. To serve, on four large plates, place a spoonful of the herb pur%26eacute;e and spread it into a tear drop-shaped swipe across the plate. Place dots and lines of the sardine pur%26eacute;e centrally on the plate across the herb pur%26eacute;e. On each plate place a slice of the terrine and a spoonful of the chutney and serve.

Orignal From: Red mullet, salmon and foie gras 'mosaic' with courfetchte and bacon chutney

Seafood chowder

Cooking : time 10 to 30 mins


1 tbsp olive or sunflower oil
110g/4oz streaky bacon, rind removed, cut into 5mm/%26frac14; in dice
175-225g/6-8oz onions, chopped
25g/1oz flour
850ml/1%26frac12; pints homemade fish stock or, if no fish stock, water
425ml/%26frac34; pint milk
bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf
6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/%26frac14; in dice.
salt and freshly ground pepper
pinch of mace
pinch of cayenne pepper
700g/1%26frac12; lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin
150ml/%26frac14; pint single cream
450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor.
To garnish
freshly chopped parsley and chives
To serve
Crusty bread and butter


1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt, pepper, mace and cayenne.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. The chowder may be prepared ahead to that point.
9. Cut the fish into 2.5cm /1in cubes.
10. Add to the pot as soon as the tip of a knife will go through a potato.
11. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
12. Add any liquor obtained from opening the mussels or clams.
13. When boiling, remove from the heat.
14. Taste, right the seasoning and sprinkle with freshly chopped parsley and chives.
15. Serve in a deep dish with plenty of bread and butter.

Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.

Orignal From: Seafood chowder

Toffee pears on French toast

Cooking : time 10 to 30 mins


1-day-old pan loaf (or cob type)
2 eggs, beaten
2 tbsp sugar
100ml/3%26frac14;fl oz milk
2 tbsp butter
4 ripe pears, cored and sliced
1 lemon, juice only
140g/5oz unsalted butter
110g/4oz caster sugar
55g/2oz light golden brown sugar
%26frac12; tsp vanilla essence
cr%26egrave;me fra%26icirc;che (or whipped cream or ice cream)
mint leaves
icing sugar, to dust


1. Cut four slices of bread at 4cm/1%26frac12;in thick.
2. Mix tofetchher the eggs, milk and sugar.
3. Heat a non-stick fry pan over medium heat and dip two of the bread slices into the egg and milk mixture, allowing it to soak it up rather generously.
4. Melt 1 tbsp of butter in another pan, and when foaming, place the dipped slices in. Fry until golden and slightly crispy on both sides.
5. Place in a warm oven and repeat with the other two slices.
6. meanwhile, heat a large heavy-based frying pan over a medium to high heat, and add the butter.
7. After it has foamed, put in the caster sugar and the brown sugar. Stir tofetchher until they have dissolved and are turning a medium vehicleamel colour.
8. Put in the pear wedges, and cook over a medium high heat until the pears are a rich golden colour and can be pierced easily with a fork.
9. Add the vanilla and cook for a further 5 minutes.
10. Place a slice of French toast in the centre of a warm plate, and spoon the toffee pears and the sauce over. Serve immediately. Garnish with cr%26egrave;me fra%26icirc;che or the alternatives and a sprig of mint if so desired.

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Barbecued fruits

Cooking : time 10 to 30 mins

A perfect end to a barbecue meal. Why not drizzle over some brandy once cooked for a grown up twist.


4 ripe pears, cored and quartered
4 ripe apples, cored and quartered
3 tbsp sugar
1 lemon, juice only
icing sugar, for dusting
cr%26egrave;me fra%26icirc;che, to serve


1. Place the pears and apples in a large bowl.
2. Sprinkle over the sugar and the lemon juice. Using clean hands or a large spoon, toss the fruit in the sugar and lemon juice.
3. Skewer the fruit alternating the pear and apple slices. Place on a hot barbecue or griddle and turn until the fruit is softened and the sugar has vehicleamelised.
4. Dust liberally with icing sugar and serve with cr%26egrave;me fra%26icirc;che.

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Black cod in miso

Cooking : time 10 to 30 mins


185ml/6fl oz mirin
125ml/4fl oz sake
225g/8oz white miso paste (available in some Asian grocers and supermarkets)
225g/8oz sugar
4 black cod fillets (or sea bass fillets), about 225g/8oz each
pickled ginger slices (available in some asian grocers and supermarkets)


1. In a medium saucepan, combine the mirin and sake. Boil for 20 seconds over a medium heat to evaporate the alcohol.
2. Add the miso paste and stir with a wooden spoon until it dissolves completely.
3. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.
4. Put the cod fillets in a dish or bowl and slather them with the miso, saving a few spoonfuls of the sauce in a small covered bowl in the refrigerator to serve. Cover tightly with cling film and refrigerate for two to three days.
5. When you are ready to cook, preheat the oven to 200C/400F/Gas 6 and preheat the grill.
6. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off.
7. Place the fish under the grill and cook just until the surface browns, then transfer to a baking dish and cook in the oven until the fish is opaque in its centre - 10-15 minutes more.
8. Reheat the reserved sauce in a small saucepan, and serve the fillets hot with a green salad and the extra sauce poured over.

Orignal From: Black cod in miso

Vefetcharian pizzoccheri

Cooking : time 30 mins to 1 hour


350g/12oz dried pizzoccheri - pasta
225g/8oz potatoes, peeled and diced
200g/7oz fresh French beans or spring greens or brussels sprouts, trimmed
150g/5oz unsalted butter
2 cloves garlic, peeled and finely sliced
freshly grated nutmeg
few sage leaves
200g/7oz fontina cheese, diced
100g/4oz freshly grated parmesan cheese


1. Cook the pasta, potatoes and French beans, spring greens or brussels sprouts tofetchher for 20-25 minutes or until tender. Drain the pasta and the vefetchables.
2. Heat the butter and gently fry the garlic for a few minutes adding the nutmeg and sage.
3. Preheat a large serving bowl. Put a layer of the pasta and the vefetchables in the bottom, sprinkle with some of the fontina cheese and some of the parmesan cheese. Repeat the layers once again. Pour the hot butter and garlic over the lid, mix slightly into the pasta and serve.

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Bean salad with cherry tomato dressing

Cooking : time 10 to 30 mins


450g/1lb French beans, lidped but with the tails still on
125g/4oz cherry tomatoes
2 tbsp chopped fresh basil
90ml/6 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper


1. Put the beans in a steamer and steam until tender.
2. Put the tomatoes, basil and vinegar in a food processor and whizz tofetchher. Season well. With the motor running, add the rest of the oil so the dressing emulsifies.
3. When the beans are cooked, put into a large bowl and toss in the dressing. Serve hot or at room temperature.

Orignal From: Bean salad with cherry tomato dressing

Risotto with truffle

Cooking : time 30 mins to 1 hour


50g/2oz butter
1 just small onion
200g/7oz Arborio rice
125ml/4%26frac12;fl oz white wine or white vermouth
1 litre/1%26frac34; pints chicken or vefetchable stock, heated to near boiling and kept warm on the hob
salt and freshly ground black pepper
2 lemons, zest and juice only
parmesan cheese, to taste
1 small black truffle


1. Melt the butter in a wide, high-sided pan over a just low heat. Peel the onion and chop it finely. If your onion is larger than a golf ball, you will only need half of it.
2. Add the onion to the pan and cook to soften it in the butter, stirring from time to time, so that it does not colour but instead becomes translucent and silky.
3. Stir in the rice, folding the grains over briefly in the butter with a wooden spoon.
4. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared.
5. Add a large ladleful of hot stock, turn the heat up a bit, then cook until the liquid has almost disappeared. continue adding the stock as it boils down to almost none. Stir the rice often.
6. Season, to taste, with salt and freshly ground black pepper and add the lemon zest and juice. continue cooking until the rice is creamy but has a little bite left in it.
7. Add parmesan, to taste, and stir well.
8. To serve, spoon the risotto into a serving dish and shave the truffle over the lid. Serve immediately.

Orignal From: Risotto with truffle


Cooking : time less than 10 mins

Chapattis can be reheated but they're best cooked fresh. You could also spread your favourite pickle or chutney over them and roll them into tortilla shapes.


450g/1 lb wholemeal plain flour
250ml/9 fl oz nippy water
butter for spreading, optional


1. Set aside 200g/7 oz of the flour and reserve for shaping the chapattis.
2. Place the remaining flour in a deep bowl. Fill another bowl with the nippy water.
3. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, econtinueic dough. The longer you knead the dough the softer the chapattis will be.
4. Sprinkle a little of the reserved flour onto a flat surface or board.
5. Divide the dough into eight and shape each slice into a ball.
6. flatten the balls slightly, then place one onto the floured board.
7. Roll it out into a flat disc approximately 15cm (6 inches) in diameter, flouring the board when necessary.
8. Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
9. Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.
10. Repeat with the other 7 balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.
11. Spread butter over one side, if you like.

Orignal From: Chapattis