Spring 2007 International Exchange Forum Children, Obesity, Food Choice and the Environment: Helping...
Spring 2007 International Exchange Forum Children, Obesity, Food Choice and the Environment: Helping children make healthful food and lifestyle choices in the school, home and community environment. April 22-27, 2007 loire Valley & the Vendee, France For more on Kids in France visit: www.healthy-kid-recipes.com
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Added: 1261 days ago
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www.frenchgoatscheese.com When we think about cooking with cheese we tend to think of using parmesan...
www.frenchgoatscheese.com When we think about cooking with cheese we tend to think of using parmesan in our pasta, or some mature cheddar topped on toast, but there are a lot of different recipes out there involving cheese and similarly there are a lot of different cheeses. In fact in France alone, there are over 1000 different kinds of cheeses made, that range from Camembert to Époisses and of course the well known goats cheese which delights everyones palate. This creamy cheese comes in lots of flavours and textures from the mildest soft cheese to the hardest strong cheese and tastes great when baked in the oven and spread on bread. Made all over France and especially in the loire Valley and Poitou regions, goats cheese is great tasting and also makes a great alternative for those that are allergic to cows milk. In this video, chef Sophie Wright shows you just how simple it is to create a simple but tasty goats cheese, roasted beetroot and parsnip salad that you can enjoy anytime
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Added: 937 days ago
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Instead of boneless pork cutlets, I used a French type of pork chop with bone in. Cuts of meat are d...
Instead of boneless pork cutlets, I used a French type of pork chop with bone in. Cuts of meat are done differently in different parts of the world. Julia Child and James Beard have classic cookbooks which explain the differences between French and American butcher methods, for example. I credit a Time/Life cookbook here. Otherwise, this is copyright 2011, Lisa B. Falour, BS, MBA all rights reserved LISA, INC. (EURL) cutecatfaith.com The better the ingredients you get, the better this comes out. Homemade tomato purée and a really fine wine would be ideal for this. I just used what I had. I did not adhere strictly to the three minutes per side for my chops, as they had bone in and were on the thick side, but you definitely don't want these overdone. Remember, NEVER salt red meat when it's raw (it seizes up) unless SPECIFICALLY CALLED FOR, which is very rare, and only turn meat ONCE, or it will toughen. Tomato sauce is also a toughener, so be aware of that for beans, mean, etc. You might want to add it near the end of the cooking. I offer four prunes per person for this recipe, which calls for four pieces of meat, but I only used two. Rice really is the best side dish for this, but since I had eggplant and pepper on hand, I did something with that, instead. Julia Child explains how to make crème fraiche, but you can substitute sour cream. Your guests and family need never know how easy this is! You only need to soak the prunes 3-4 hours in advance. This is not a difficult ...
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Added: 567 days ago
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