Google Alert - recipe |
- <b>Recipe</b> for food sovereignty
- Strawberry Nutella Crepe - OLGASCOOKING
- Forget tasteless store-bought panettone — try this <b>recipe</b>
- Beloved <b>recipe</b> makes an excellent gift idea - Livingston County News
- Chestnut <b>recipe</b> ideas for Christmas
- Chocolate Roll <b>Recipe</b> Omitted One Early Step
| <b>Recipe</b> for food sovereignty Posted: 21 Dec 2013 01:00 AM PST 21Dec The actors of the food supply chain need to adapt their practice to ensure both safe and sustainable production while retaining their say on food sovereignty The main concern of food producers has always been to bring safe fruit and vegetables to European plates. But now, expectations have been stepped up one notch as pressure mounted to reduce factors, related to climate change, susceptible to affect the safety of food. Food production is therefore expected to be done in a sustainable way while preserving, or better still, improving food safety. For example, this means ensuring strawberries imported, say, from outside Europe are just as healthy as they appear to be once they are on our supermarket shelves. Or preventing microbes and fungi, which did not thrive in the colder climate they originated from, to develop in the warmer climate where they have been imported into. These are precisely the questions that an EU funded project called Veg-i-Trade has been tackling. It involves all the actors of the food supply chain including the farmers, the traders, and those providing transport and packaging. The project's objective is to provide a toolbox to help them all to contribute to fair and sustainable food production. "We really don't want to simply impose a whole list of rules on the traders and producers. We need the cooperation of all those involved," says project coordinator Mieke Uyttendaele, professor of bio-engineering and microbiology at the department of food safety and food quality at the University of Ghent in Belgium. "Often it's those local, low-tech solutions that can provide the answer," she adds. For instance if an African farmer no longer keeps his goats next to his field of string-beans the risk of contamination is gone! "That's valuable advice for other farmers," she tells youris.com The toolbox recommendations, however, do not need to be overly detailed. "Legislation is already in place, and it doesn't need to be specific for every kind of fresh produce. You can simply advise food growers to keep their livestock at a certain distance from their fields," says Nicolette Quaedvlieg, programme manager for food and health of the Product Board Horticulture in Zoetermeer, the Netherlands. One of the challenges of the project is more than just food safety, however. Rather, it is also about food sovereignty. "What you cannot expect is that the [project's] recommendations will be applied or accepted quickly by all those concerned if food sovereignty isn't respected. It's the growers, traders and consumers who must have the final say about their food and food production. [The project] is right to focus on this. Only then can it work in everyday practice," The success of the recommendations of the project would depend on another aspect of food sovereignty—namely on whether they are based on the input and on the know-how of the professionals involved. "If the ideas for improvement stem from the growers and traders themselves others will be much more inclined to take the advice." points out Jim Monaghan, principal lecturer in fresh produce at Harper Adams University College in Newport, UK. "The same thing goes for the consumers. But quite apart from that, the hardest part as far as I am concerned is to find the balance between exact recommendations, and simple ones, if the advice is too complicated it will be ignored, if it's too vague, it won't be effective. Only time will tell if [the project] succeeds in this respect."  |
| Strawberry Nutella Crepe - OLGASCOOKING Posted: 21 Dec 2013 12:27 AM PST cooking with a pinch of love Show NavigationHide NavigationDecember 21, 2013Baked Goods & Desserts, Breakfast, Desserts
Trust me, you will be licking your plate after this dessert! Yummmm! Makes 6-8 crepes Ingredients: 1 cup milk 1/2 cup water 2 eggs 1 egg yolk 1 tbsp sugar 1/4 tsp salt 1 cup flour 1/4 cup butter, melted 1/4 cup butter, melted (for brushing) 2 tbsp Nutella (for 1 crepe) 2 strawberries, sliced (for 1 crepe) 1/2 banana, sliced (for 1 crepe) Directions:
Strawberry Nutella Crepe Author: olgafanin Recipe type: Dessert Cuisine: French
3.2.1271 Did you like this article? Share it with your friends!   Written by olgafanin |
| Forget tasteless store-bought panettone — try this <b>recipe</b> Posted: 21 Dec 2013 12:26 AM PST In my Sicilian grandmother's Christmas kitchen, panettone was always part of her traditional dinner. Back home in Italy, Christmas isn't Christmas without panettone. Panettone comes from the Italian word "paneto," which means a small loaf cake. One legend has it that panettone dates back to the Roman Empire, when Romans sweetened their breads with fruit honey. But a more popular tale has a poor Milanese baker named Tonio creating this special bread to earn the dowry for his daughter to marry nobleman Ughetto Atellani. As the story goes, Tonio tinkered with another popular bread recipe by adding dried grapes and candied fruits until he finally came up with a version that satisfied him. His delicious creation — known as pan de Tonio and synonymous with luxury — was an immediate commercial success and allowed the baker to ensure his daughter's serendipitous match. To many Americans, whether of Italian ancestry or not, panettone comes in a box or a tin and is a weeks-old, dried-out loaf of unrecognizable ingredients without culinary appeal. Supermarkets and drug stores have huge panettone displays which I encourage you to ignore. Even if the packaging says "Made in Italy," it was baked at least a year ago and is loaded with preservatives. You can do better at home and with much less effort than you might think. Although I took up bread baking about 20 years ago and was eager to give panettone a go, the recipes I searched always intimidated me — and with good reason. Consider Martha Stewart's panettone, which includes 21 medium egg yolks and high-gluten flour. Immediately, I see three problems: 1) "Medium" eggs aren't readily available; 2) What am I going to do with the left over 21 egg whites?; and 3) High-gluten flour isn't a staple in my pantry. Other Stewart ingredients guaranteed to be next to impossible to find are Agrimontana candied orange peel, marcona almonds and maizena, whatever that is. Many recipes call for a rising process that can take two or three days. But recently my go-to baking source, King Arthur Flour, published what it calls an American-style panettone recipe that turned out to be easy to make. Basically, it can be done in the three steps outlined below. First, the night before soak 1 1/2 cups of dried fruit in either alcohol or orange juice. Prepare your biga by mixing 1 1/2 cups of all-purpose flour, 1/2 cup of tepid water and a pinch of instant yeast. Cover and let rest at least 12 hours, but longer is fine, too. (Hands-on time: less than 5 minutes.) Second, the next morning, to the biga add three room temperature eggs, 10 ounces of softened butter, 2 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, 5 teaspoons instant yeast, 1 1/2 teaspoons salt, 2 teaspoons vanilla extract and 1 teaspoon each of lemon and orange zest. Use electric mixer to bring it all together, then place in a buttered bowl for about an hour or until it has almost doubled. (Hands-on time: 5 minutes.) Then, knead in the dried fruit by hand and place into baking dish to rise a second time for about an hour. Place into a prepared baking dish and bake at 350 degrees for 30 to 40 minutes, checking for doneness (190 to 205 degrees) at the 30 minute mark. Use a special 7-inch tube pan, panettone papers or a plain loaf pan, my personal favorite. When it comes out of the oven, brush with melted butter. I like the tube pan at Christmas for presentation, but loaf pans at other times because I can slice the panettone to use it for french toast, panettone bread pudding or peanut butter and jelly sandwiches. Buon Natale! Joe Guzzardi will share any recipe. Contact him at guzzjoe@yahoo.com. |
| Beloved <b>recipe</b> makes an excellent gift idea - Livingston County News Posted: 20 Dec 2013 11:28 PM PST MASTER GARDENERBeloved recipe makes an excellent gift ideaDecember 21, 2013 by Julie Brocklehurst-Woods A time-tested recipe makes an excellent small Christmas gift. It costs almost nothing, and is easily shared with many friends. In some years I have printed out a favorite recipe on file cards and passed them out to people I see regularly. With that thought in mind, I am sharing here my recipe for pumpkin biscuits. I enjoy growing winter squash including pumpkin in my garden because it requires little tending during the heat of the summer, and freezes easily and well for use all winter. A variety of squashes may be used for fall decorations. Mixed with chicken broth, it makes a great liquid for soups and stews. Pumpkin pie or bread are excellent on a cold winter day. I have recently been enjoying a squash casserole, where I place layers of onions, peppers and mushrooms on top of a thick squash layer, topping it with Parmesan cheese. The different varieties of winter squash are pretty interchangeable in cooking or baking. You could use butternut squash for pumpkin pie if you wanted to. You may enjoy making these biscuits to go with some soup. A box of frozen squash from the grocery store will work just fine if you have none in your freezer. Because they contain pumpkin, butter and cream, these biscuits are richer than the more common baking powder kind, and not dry at all. Pumpkin biscuits Combine: 2 cups flour, 3 tablespoons sugar, 1/2 tsp salt, 4 tsp baking powder and 1/2 tsp cinnamon. Use pastry blender or your fingertips to cut in 1/2 cup butter, until it looks like coarse cornmeal. Combine 2/3 cup pumpkin or other winter squash with 2/3 cup light cream. Combine wet and dry ingredients, stirring just enough to moisten the dry ones. Knead gently a few times on a floured surface. Roll dough to 1/2-inch thickness in a rectangle shape. Use a knife to cut into long rectangle sections about 2 inches wide, then cut into squares or triangles. Bake 1-inch apart on baking parchment at 425 degrees for about 15 minutes. The best recipes to share come with a story like this: I cooked my first pumpkin when I was in college at the state University of Buffalo. It was a pumpkin that I picked up at a roadside stand. The pumpkin produced a lot of pumpkin. I didn't own a pie plate, but I baked a lot of pumpkin bread and biscuits that fall. That was when I first used this recipe. It probably came from the "Joy of Cooking," which was the only cook book I owned at that time. ——— Julie Brocklehurst-Woods has been a Master Gardener Volunteer with Cornell Cooperative Extension of Livingston County for more than 10 years. She enjoys helping all gardeners become successful gardeners, especially helping people identify tools and strategies to prioritize and simplify their gardening tasks. She works part-time as an occupational therapist with Finger Lakes DDSO. |
| Chestnut <b>recipe</b> ideas for Christmas Posted: 20 Dec 2013 10:56 PM PST Dark beer, rabbit and chestnut stew Ingredients Serves 2
Method 1. Peel onions and garlic and set aside. 2. Cut the rabbit in small cubes. 3. Add the onions to a hot pan and add the garlic once the onions have turned translucent. 4. Add the rabbit pieces, stir well and add the fresh thyme. 5. Add the cooked chestnuts and the dark beer. 6. Simmer and allow to reduce by half. 7. Add the rabbit stock. 8. Add the fresh cream and leave to simmer. 9. Season to taste and serve with cinnamon basmati rice. Cinnamon, basmati rice Ingredients
Method 1. Heat a pan and add olive oil. 2. Once hot add sliced onions, crushed cinnamon and finely chopped garlic. 3. Once partially cooked add the basmati rice to the mix. 4. Stir well and add the vegetable stock. 5. Bring to the boil, cover the dish and put it in the oven and leave the rice until the stock is absorbed, approx 25 mins. 6. Season to taste. Parsnip, chestnut and Parmesan soup Ingredients
Method 1. Dice the onions and parsnips. 2. Heat some olive oil in a pan and add the onions and the parsnips. Stir well. 3. Add the chestnuts and fry until the vegetables are soft and changing colour. 4. Add the vegetable stock. 5. Allow to simmer and soften. 6. Add the Parmesan and the cream and allow to reduce to about half. 7. Take off the heat and allow to cool. 8. Blend and set aside. 9. To make the basil baguette, rub the slices of baguette with basil pesto. 10. Toast both sides under the grill. 11. Serve the hot soup with a slice of basil baguette. What would you like to see in the next issue of Gourmet? Log onto www.facebook.com/gourmettoday and make your suggestions and be in with a chance to win a meal for two at the Radisson Blu. For more info about their Christmas festivities contact 21374894 |
| Chocolate Roll <b>Recipe</b> Omitted One Early Step Posted: 20 Dec 2013 09:48 PM PST A recipe in this week's Valley News inadvertently omitted a step early in the making of a chocolate roll in which a ¼ cup water is added to melting chocolate. The complete recipe follows. Chocolate roll with Cappucino cream, adapted from 'The Gourmet Cookbook' The best advice is not to stint on the quality of the ingredients: buy good chocolate, good heavy cream that hasn't been over-pasteurized (locally produced creams are available) and, if you can get them, local eggs. These will make much more of a difference than any equipment you may or may not have. You will also need a jelly roll pan or a baking sheet, 15 x 10 x 1 inch. And if you're going to decorate it with whipped cream, you will also need a pastry bag with a small fluted tip. Cake batter: 7 ounces good bittersweet chocolate, chopped. I used a mix of Ghirardelli and Caillebaut chocolate. ¼ cup water 6 eggs, separated 2/3 cup sugar 1 teaspoon vanilla extract ¼ teaspoon salt ¼ teaspoon cream of tartar Filling 1 cup cold heavy cream 1 tablespoon instant espresso powder (this is available at King Arthur Flour). 1/8 teaspoon ground cinnamon 5½ tablespoons confectioners' sugar 1½ tablespoons unsweetened cocoa powder Garnish (if using) 1/3 cup cold heavy cream 1 teaspoon espresso powder pinch of ground cinnamon 1 tablespoon confectioners' sugar Preheat oven to 350 degrees, and place a rack in the middle of the oven. Butter the jelly roll pan or baking sheet. Then liberally butter a piece of aluminum foil and fit it into the pan. Next, liberally butter a piece of wax or parchment paper and fit that into the foil in the pan. Melt chocolate with ¼ cup water in a saucepan over a pot of barely simmering water, stirring to keep it smooth. Once it's melted, let it cool for 10 minutes. Butter the jelly roll pan or baking sheet. Then liberally butter a piece of aluminum foil and fit it into the pan. Next, liberally butter a piece of wax or parchment paper and fit that into the foil in the pan. Melt chocolate with ¼ cup water in a saucepan over a pot of barely simmering water, stirring to keep it smooth. Once it's melted, let it cool for 10 minutes. Beat the egg yolks with 1/3 cup sugar in a bowl, or mixer, until they are thick and pale yellow. If you're using a whisk, this will take longer than the five minutes it will take in a mixer. Beat in the chocolate mixture and the vanilla extract. In another large bowl beat the egg whites with the ¼ teaspoon salt until they are frothy, and then add the cream of tartar, beating until the egg whites form soft peaks. Gradually add 1/3 cup confectioners' sugar, a little at a time, until the egg whites hold stiff peaks. Carefully fold ¼ of the egg white mixture into the chocolate mixture, to lighten it. Add the remaining egg white mixture to the batter, and fold in gently. Pour the batter into the pan or baking sheet and spread it evenly, using a metal spatula or knife. Bake in the oven for 12 to 15 minutes. It will look a little puffy and underdone, but take it out and let it cool on a rack. Now beat 1 cup cold heavy cream in a bowl with the espresso powder and cinnamon until it forms soft peaks. Add ¼ cup confectioners' sugar a little at a time and beat until it forms stiff peaks. Refrigerate for at least 10 minutes. Now comes the slightly tricky part: filling and rolling the cake. Stir together the 1½ tablespoons cocoa powder and 1½ tablespoons confectioners' sugar. Sift that mixture over the cake's surface. Cover the cake with a piece of wax or parchment paper and invert the pan onto a baking sheet or dish large enough to hold the chocolate roll; the foil will be rightside-up. Now very carefully peel away the foil and the wax or parchment paper that lined the pan. Spread the filling over the cake, leaving an inch border at the shorter ends, and a ½-inch border on the two long sides. With the long side nearest you, and using the wax paper onto which you inverted the cake to guide you, slowly roll it up. The cake will crack a little, but that's fine. The wax paper will act as a kind of mold, keeping the roll in place. Refrigerate the roll for an hour, leaving it on the baking sheet. After an hour, move the chocolate roll to a platter or plate, and remove the wax paper. Now, if you're using the garnish (which I didn't), beat the cream with the espresso powder, cinnamon and confectioners' sugar until it forms soft peaks. Transfer to a pastry bag and pipe it onto the chocolate roll in decorative fashion. An alternative filling, which I'm going to try next, is to substitute orange flavor for mocha flavor. Use 2 tablespoons Grand Marnier with 1 teaspoon orange zest when you whip the cream for the filling. Or you could also make a plain filling of cream and confectioners' sugar, minus the espresso powder and cocoa powder, and serve the chocolate roll with a raspberry sauce or coulis. |
| You are subscribed to email updates from Google Alert - recipe To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |
{ 0 Comment... Views All / Send Comment! }
Posting Komentar