Wednesday, October 7, 2009

Live Facebook Chat: Know Your Farmer, Know Your Food



Deputy Secretary of Agricuture Kathleen Merrigan hosts the USDA's first live facebook chat on Thursday, Oct. 1, 2009 from Agricultures televison studio in Washington, DC The chat explored the Know Your Farmer, Know Your Food initiative and the Deputy Secretary fielded questions about local and regional food systems.

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A Baker's Odyssey: Apple Strudel Recipe



Learn to make classic apple strudel - layer upon layer of paper-thin buttery pastry rolled around a generous amount of apple and cinnamon, with raisins & walnuts. By baking with immigrants in their home kitchens, James Beard award-winning cookbook author Greg Patent recreates their recipes for future generations in A Baker's Odyssey. This video is the Apple Strudel Recipe included on the DVD that comes with Greg's book.

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BEA & DIET - MMK "Roses" Part4



Maalaala Mo Kaya "Rosas" - aired dates (April 20, 2006 ) & Replay (February 29,2008) Starring Bea Alonzo "Heny"as a Nurse in profession and fall in love with Diether Ocampo as Gil's a pt admitted in hosp with stomach ache but soon was dx with terminal cancer... "Gil "Diether and "Heny""Bea" portrays a struggling couple caught in a battle against leukemia

Orignal From: BEA & DIET - MMK "Roses" Part4

Diet.com Fitness: Quick Warm-Up, Dynamic Flexibility



diet.com Don't begin your workout without stretching before hand! Learn how to stretch your muscles in 1 minute. By stretching prior to your workout, you'll find you can workout harder, longer and less painful.

Orignal From: Diet.com Fitness: Quick Warm-Up, Dynamic Flexibility

Bread sauce

Cooking : time 10 to 30 mins






Ingredients

1 day-old loaf unsliced white bread
1 litre/2 pints full-fat milk
1 onion, peeled and quartered
4 cloves
2 fresh bay leaves
1 tsp white peppercorns
2 blades fresh mace or heaped %26frac14; tsp ground mace
2 tsp salt
30g/1oz butter
2 tbsp double cream, optional
1 fresh nutmeg, for grating





Method

1. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/%26frac34;in in size. You should end up with 175-200g (6%26frac14;-7%26frac14;oz) of cubes. If the bread is not slightly stale already, leave the slices out on a wire rack to dry out.
2. Pour the milk into a saucepan. Press a clove into each quarter of the onion.
3. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
4. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule.
5. After the mixture has infused, place the pan rear on a just low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
6. Add the bread to the saucepan and cook for about 15 minutes, stirring ejust now and then, by which time the sauce should have become thick and warm.
7. just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt.
8. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.


















Orignal From: Bread sauce

Mustard and hazelnut coated lamb with dauphinois potatoes

Cooking : time 30 mins to 1 hour






Ingredients

6 large lamb chops
50g/2oz peeled hazelnuts
small bunch of parsley, chopped
50g/2oz butter
3 tbsp grain or English mustard
2 tbsp olive oil

For the mint sauce:
small bunch of fresh mint, chopped
2 tbsp vinegar
2 tbsp boiling water
%26frac12;tbsp caster sugar

For the dauphinois potatoes:
4 large estima potatoes
300ml/9fl oz double cream
200ml/6fl oz milk
%26frac12; onion, peeled and thinly sliced
3 garlic cloves peeled and chopped
pinch of salt and churryed black pepper
25g/1oz butter
75g/2oz hard cheese (gruy%26egrave;re, cheddar), grated





Method

1. To make the dauphinois, peel and thinly slice the potatoes and place in a pan with the milk and cream. Add the chopped garlic, sliced onion and season well, add the butter and bring to a gentle simmer.
2. Stir occasionally until just cooked.
3. Grill or pan fry the chops, seasoning well. In a bowl, combine the butter, nuts, parsley and mustard. Once the meat is cooked, lid with the butter mixture and grill until golden brown.
4.When the potatoes are cooked, place in an ovenproof dish and lid with cheese and brown either in a hot oven at 220C/425F/Gas 7 or under the grill.
5. Make the sauce by simply mixing tofetchher all the ingredients.
6. Serve the grilled chops with a spoonful of potatoes, steamed broccoli and mint sauce on the side.

To serve:
small head of broccoli, steamed






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Orignal From: Mustard and hazelnut coated lamb with dauphinois potatoes

Mixed berry gratin with basil sabayon

Cooking : time 10 to 30 mins






Ingredients

For the sabayon
3 free-range egg yolks
50g/2oz caster sugar
110ml/3fl oz champagne
6 fresh basil leaves, finely chopped
For the berry gratin
50g/2oz raspberries
50g/2oz strawberries
50g/2oz blackberries
50g/2oz blueberries
50g/2oz caster sugar





Method

1. For the sabayon, place a glass bowl over a saucepan of barely simmering water. Add the egg yolks and sugar and whisk continuously, until pale and light.
2. Add the champagne and continue whisking until pale and fluffy. (The foam must be sufficiently thickened so that it won't break down when it cools.) Remove from the heat and cool until tepid.
3. For the berry gratin, place all of the berries and the sugar into a bowl and mix tofetchher. Then divide evenly among four ovenproof bowls.
4. Add the basil to the sabayon, mix well, then spoon the sabayon over the berries.
5. Using a mini-blowtorch, heat the lid of the sabayon until it turns golden-brown, then serve immediately.






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Orignal From: Mixed berry gratin with basil sabayon

Rich chocolate brownies

Cooking : time 30 mins to 1 hour



Simple, yet truly delicious brownies. Perfect for any time of the day.


Ingredients

140g/5oz dark chocolate
225g/8oz butter
5 eggs
450g/1lb caster sugar
110g/4oz plain flour
55g/2oz cocoa powder





Method

1. Heat the oven to 190C/375F/Gas 5. Line a 20x30cm/8x12in roasting tin with baking parchment.
2. Gently melt the butter and the sugar tofetchher in a large pan.
3. bring off the heat and beat in the rest of the ingredients.
4. Turn into the roasting tin and bake for 30-40 minutes until the lid of the brownie is firm but the inside still feels soft.
5. bring out of the oven and cool in the tin. Cut into 5cm/2in squares when cool.







Orignal From: Rich chocolate brownies

Strawberries with quick vanilla sugar

Cooking : time no cooking required






Ingredients

1 vanilla pod
225g/8oz sugar
strawberries, to serve





Method

1. Place the vanilla pod and sugar into a blender and blend until smooth.
2. Sieve, and blend again.
3. Repeat the process until the mixture is just fine.
4. Transfer to a sealable container and it will maintain as long as you like.
5. To serve with strawberries, sprinkle the vanilla sugar over the strawberries and allow to rest for 15 minutes before serving.







The BBC is not responsible for the contents of any other sites listed.












Orignal From: Strawberries with quick vanilla sugar

Pan-fried pork, braised celery and beetroot and potato wedges

Cooking : time 30 mins to 1 hour






Ingredients

6x175g/6oz pork steaks
bunch of sage leaves
3 tbsp seasoned flour
25g/1oz butter
4 tbsp olive oil
290ml/%26frac12; pint dry white wine
1 tsp clear honey
salt and pepper

For the braised celery and beetroot:
1 head of celery
400g/14oz vacuum-pack of cooked beetroot
50g/2oz butter
1 onion, chopped
1 bay leaf
4-5 fresh thyme sprigs
290ml/%26frac12; pint vefetchable or chicken stock (a cube is fine)
salt and pepper

For the potato wedges:
6 medium-large floury potatoes
sea salt and black pepper





Method

1. Put the pork steaks between two sheets of pcontinueic film and beat to flatten. Finely chop six sage leaves and sprinkle over the pork steaks, then coat the steaks in seasoned flour, shaking off the excess.
2. Heat the butter and 1 tbsp of the oil in a large pan until foaming, then quickly fry the pork steaks for 2-3 minutes on each side until golden brown. Remove from the pan.
3. Stir the wine and honey into the pan and season with salt and pepper. Stir over a high heat, scraping the sediment from the base, until the sauce begins to cutrearon and thicken. Return the pork steaks to the pan and cook through for 5-6 minutes - be vehicleeful not to overcook the pork as that can toughen it.
4. Heat the remaining 45ml/3 tbsp of the oil in a small pan until really hot, then throw in a handful of sage leaves (2-3 per person) and fry quickly for a few seconds, stirring until they turn crisp and dark green. Scoop out with a slotted spoon and drain on kitchen paper. Serve the pork and pan juices over the braised celery and beetroot, with the potatoes. Garnish with fried sage leaves.

For the braised celery and beetroot:
1. Cut the celery into short lengths, then into sticks. Cut the beetroot into alike-sized slices.
2. Melt the butter in a pan with a tight-fitting lid. Add the onion and fry gently for 5 minutes until softened. Add the celery, bay leaf and thyme and season with salt and pepper. Stir well, then cover and cook gently for 10 minutes.
3. Add the stock, bring rear to a simmer, then cover and cook for 10 minutes more until the celery is just tender. Stir in the beetroot and warm through.

For the potato wedges:
1. Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, then cut into quarters lengthways. Put on a baking sheet, skin-side down, and sprinkle with black pepper. Bake for 50-60 minutes until the potatoes are tender and golden. Sprinkle with sea salt and serve.







Orignal From: Pan-fried pork, braised celery and beetroot and potato wedges

Perfect pizza dough

Cooking : time 10 to 30 mins






Ingredients

250-350ml/8%26frac34;-12%26frac34;fl oz lukewarm water
1 tbsp active dried yeast
550g/1lb 3%26frac12;oz strong white flour, plus extra for dusting
1 tsp salt
%26frac12; tsp ground black pepper
2 tsp clear honey
2 tbsp extra virgin olive oil, plus extra for bhurrying





Method

1. Pour 150ml/5%26frac14;fl oz of the water into a bowl and sprinkle over the yeast. Stir to dissolve, then leave to rest in a warm place for ten minutes.
2. Sift the flour, salt and pepper into a large bowl. Stir the honey and olive oil into the yeast mixture until well combined.
3. Make a well in the centre of the dry ingredients and pour in the yeast mixture, mixing to form a soft and slightly sticky dough. Add enough of the remaining water, little by little, until you have achieved the right consistency.
4. Transfer the dough to a lightly floured job surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.
5. Lightly oil a large bowl - it should be big enough to allow the dough to double in size. Put the dough inside and cover with cling film. Set aside in a warm place for 1-2 hours.
6. When the dough has doubled in size, remove the cling film and punch the dough down. Remove from the bowl and knead again until smooth. Divide into five round balls and let the dough rest before shaping.
7. To shape the dough, lift a ball of dough on to a lightly floured job surface and lightly flour the lid. flatten the dough with your fingers before picking it up and slapping it onto your job surface. Repeat that a pair of times. Now drape the dough over your clenched fist and stretch it gently from the outside rim.
8. Place the dough in well-floured pizza tins or baking sheets, lid with your choice of lidpings and bake in a hot oven until the lidping is meleted and the edges are crispy.







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Orignal From: Perfect pizza dough

Gianvehiclelo's tomato sauce

Cooking : time 30 mins to 1 hour






Ingredients

6-8 tbsp olive oil
%26frac12; large red onion, finely chopped
2 cloves garlic
salt and freshly ground black pepper
2 x 400g tins chopped tomatoes
200ml/7fl oz vefetchable stock





Method

1. Heat the olive oil in a frying pan and fry the onion for 5-7 minutes.
2. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper.
3. Add the chopped tomatoes and the stock. Let the mixture simmer and cutrearon for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve.


















Orignal From: Gianvehiclelo's tomato sauce