Shrimp With Tarragon-Onion Sauce & Lemon Spinach : Shrimp With Tarragon-Onion Sauce: Peel & Chop Ginger

For shrimp with tarragon-onion sauce, peel the ginger with a knife because it works better than a peeler. Peel and chop ginger for shrimp with tarragon-onion sauce with tips from a professional chef in this free video on culinary arts.



http://www.youtube.com/watch?v=_JwymjTmM6Q&hl=en

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Fast Food and Obesity

There is a definite link between fast food and obesity. In today's modern hurried lifestyle there seems very little time to spend in the kitchen preparing food. As a result many people resort to picking up a takeaway on the way home from work, or send out for a pizza.

These foods are tasty and filling, just the thing if you are too tired to cook. However convenient take aways are also usually laden with hidden fats, salt and sugar. They also lack fibre and nutrients, two essential factors in weight loss. Fast food and obesity is a major problem in the West but it's possible to re educate your eating habits. Instead of pizza, burger, chips or doughnuts make sure you have a plentiful supply of fresh fruit and vegetables in your fridge. Invest in a blender and create delicious and nutritious soups in as little time as half an hour.

Chop up an onion and add to a pan with a tablespoon of olive oil. Cut up a butternut squash into cubes and add to the pan stirring into the onion mixture. Pour in about 3/4 of a litre of vegetable stock and stir. Simmer for about 20 minutes and then blend. Return to pan and serve with crusty wholemeal bread. This soup is quick to prepare, tasty and very filling, just the job on a cold night after your return home from work.

Changing your eating habits will not only help you to lose weight but also give you more energy. Fast food products often contain trans fats which is the type of fat that can clog the arteries and lead to weight gain. There may also be other hidden chemicals in the hamburger or pizza that you order.

People who eat regularly at least twice a week in a fast food restaurant run the risk of becoming obese. In America portion sizes are far to generous and a combination of regular fast food and lack of exercise can quickly result in obesity. One link between fast food and obesity is the fact that processed foods often contain your entire days quota of calories.

Processed food also lacks fibre which keeps you satisfied and stabilises the blood sugar levels. A hamburger and fries may fill you up for a short time but then your blood sugar level drops and you feel hungry again. Instead of eating your usual Krispy Kreme mid morning doughnut try a banana instead. It's slow release carbohydrates will keep your energy levels high until lunch time.

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How to Chop an Onion.

Nate the baker, of Nathanial's Naturals teaches you how to chop an onion with ease and efficiency. This is part of a series of videos to teach guerrilla cooking at home. A discussion of good knives to own is included. Cooking is easy, just start with a chopped onion and some olive oil!



http://www.youtube.com/watch?v=rz-af4TzkHo&hl=en

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Gordon Ramsay: How to Part a Chicken

Gordon Ramsay shows how to part a chicken; see how far a whole chicken can go instead of buying parts separately



http://www.youtube.com/watch?v=PEJSHRSJCn8&hl=en

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Chinese Vegetable Eggplant Chili Sauce

Eggplant Garlic Sauce Recipes selected by the collective taste buds of the masses from Group Recipes. This popular Szechuan dish is made with Chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. Both Chinese eggplant and chili garlic sauce are available at Asian markets. This spicy side brings a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters.

Chili garlic sauce is a common ingredient in Chinese markets. Drain the eggplant on paper towels. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside. Alternate cooking method: Instead of boiling the eggplant, you can stir-fry it before combining with the pork and other ingredients. Heat the wok and add 3 tablespoons oil.

Vegetable Chinese eggplant is more slender than a regular eggplant, and it is said to be less bitter. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces.

Fresh Vegetable egg plant chili sauce [http://indomunch.com/Vegetarian.html] is a big favorite in many areas of the New York city. Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot. Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. Please purchase online indomunch.com in New York city.

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Episode #05 - Beef Stew, Polenta & String Beans (2 of 2) - Italian Cooking

Today we are serving: Beef Stew over Polenta, with a side of String Beans cooked on a bed of Cherry Tomatoes. We drank...almost all of it: Chianti Classico - Coltibuono 2005 Yellow Tail - Merlot / Cabernet 2006 BEEF STEW Serves 4 Prep Time 15 minutes Cooking Time 2 hours Ingredients 2Lb Beef for stew, cut in 1 inch cubes 3 ripe tomatoes 3 carrots 3 celery stems 3/4 red onion 2 handfuls of Thyme Olive Oil, Salt, Pepper Two glasses of wine Getting Ready Peal and chop the onion medium fine. Rinse well the celery and chop it in 1/2 inch pieces. Peal the carrots, cut them length wise if they are big enough, and then chop in 1/2 inch pieces. Rinse the Thyme well. Time to Cook In a cast iron casserole, sauté the onion, the carrot and the celery in about 3 tablespoons of Olive Oil on a medium -- high flame, until the onion gets a nice golden color. Add the meat, maintain the stove on a medium -- high flame, and brown it well. Before the meat starts pouring its juices in the pan, add the two glasses of wine, stir well, and let the alcohol evaporate...you can smell its pungent essence right away. In a couple of minutes your stew is ready to start cooking and finally settle down into the casserole; lower the stove to a medium flame, add salt, pepper, the thyme and the tomatoes cut in half, stir well and cover with a lid. From now on is just a waiting game...stir constantly, every 10 minutes, make sure the flame is not too high or the stew will start sticking to the bottom of the ...



http://www.youtube.com/watch?v=mOsAfMEpC7E&hl=en

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Burmese Shrimp Cake Recipe

Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.

250 grams of raw shrimps,

2 stalks of spring onions,

2 portions of egg whites,

1 tea spoon of salt,

1 tea spoon of sesame oil,

Some corn flour,

Sufficient oil for frying.

First chop the shrimps, then pound to a smooth paste.

Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.

Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.

Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.

Heat ten to twenty table spoons of oil for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.

Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.

Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.

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