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

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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.

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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.

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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.






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

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Orignal From: Mixed berry gratin with basil sabayon