White Bean Soup Recipe With Ham Hocks : How to Check Beans for a Soup Recipe

Learn how to check the dry beans for rocks to make aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=OEP1ZdEavWg&hl=en

Lose Weight Fast - Discover Low Carb Soups

For me, a low carb diet is a dream come true when it comes to being able to lose weight fast. An Atkins style meal plan allowed me to eat as much as I wanted of some of my favorite foods. I love steak, lamb, omelettes ham, cheese, and plenty of salads. So far, I have lost over 15 lbs using this approach.

However, despite the rewards you get when you lose weight fast, eating all that meat and salad does get pretty boring. You see, even if you love steak, eating it in two or three meals a day, means it is only a matter of time before you get sick of it. The same goes for ham, bacon, (and especially) omelette's.

If it weren't for low carb soup, I might have dropped out of the diet program entirely.

Finding out how to cook different low carb soups, really helped me to stick with it and opened up a whole range of new food opportunities for me. I had always enjoyed soup, and it's extremely easy and fast to make. Learning to make these soups significantly increased my meal choices! Many of the best known traditional soups, from miso soup to chicken soup and clam chowder are easy to make as low carb versions.

Since cream isn't high in carbohydrates, all you have to do to make low carb chowder is to cut out the potatoes. Same for coconut milk - a great additive for Thai style soups. That isn't that hard, is it?

Of course, if you want to make a really good soup, you need to do things the right way using a home made stock. It is amazing how much better a soup prepared with home made stock tastes than one made entirely with stock cubes.

Here is one of my favorites:

Chicken, Leek and Asparagus Soup

You need:

2 tablespoons unsalted butter
1 leek (white part only), chopped and washed well
3/4 pound of fresh asparagus, cut into 1/2 inch pieces
1 clove of garlic
14 ounces of home made chicken stock from left over chicken bones. You can replace this with reduced-sodium chicken stock if you need to.
1/3 cup cream
salt and pepper to taste

Directions:

Melt butter in a large pot over medium-high heat. Add leek and saute until soft. Add the asparagus and cook 1 minute more. Add garlic and saute for 30 seconds. Add the chicken broth to the pot and bring to a boil. Lower heat, cover and simmer until asparagus is tender (about 8 to 10 minutes). Mix in the cream, salt and pepper.

If you want a smooth soup, run it through the blender.

There are other low carb soup recipes on my site.

Soup Without the Ham

its soup without ham!!!!!!!!



http://www.youtube.com/watch?v=lr6_fs7-dHg&hl=en

FireChiefGourmet.com Split Pea Soup

The Fire Chief prepares Split Pea Soup in this video.



http://www.youtube.com/watch?v=kyLLcltqd7o&hl=en

Nancy Today: Part 2- Split pea soup

Making delicious split pea soup



http://www.youtube.com/watch?v=wQD2sIbEMTM&hl=en

Leftover Ham - 10 Ways to Use it Up

Here are 10 wonderful way to use up leftover ham.

First Chop some up and add it to scrambled eggs, omelets or pancakes.

According Make ham quiche. Put the chopped ham in a greased pie pan. Sprinkle with grated cheese and vegetables that add nothing left. Mix 3 eggs, 3 / 4 cup of yeast and stir 1 to 1 / 2 cups of milk mixture and ham. Bake at 400 degrees for 30 minutes or until top is dry and easilybrown.

3. Ham strata is also an excellent way to use up leftover bread. Layer cubed bread in a greased 9x13 inch pan. Put in a layer of cubed ham and shredded cheese. Put more bread cubes on top. Add sauteed chopped onion or green pepper if desired. Sprinkle with more cheese. Beat 6 eggs and 3 cups of milk together and pour over all. Refrigerate for a couple hours or overnight. Bake for 45 - 60 minutes at 350 degrees or until knife comes out clean and top is lightly browned.

Fourth Fry a few slices of ham eggs served with toast or French Fried.

Fifth Of course you can always club sandwich with ham or ham and cheese grilled.

Sixth If you come for the party, a bowl and replace ham dip bread instead of canned meat. It 'just as tasty! For some recipes you will find in the link below resource.

Seventh Add the chopped ham and macaroni and cheese. My kids love it! It does not seem to mind if I throw in someleftover vegetables as well. Broccoli works particularly well.

8. Top some Triscuit crackers with a little ham and cheese, then toast in the toaster oven for a tasty snack.

9. Add to au gratin potatoes made from a package mix. I also like to add leftover spinach and extra potatoes to this. And I hardly have any leftovers.

10. Make some soup using the ham bone for flavoring and adding some of the chopped ham. Some good choices are split pea soup, bean soup, or lentil soup. See the resource links below for some good recipe ideas.

Flash Gordon(Chopped & Screwed By DJ Soup)

My Nigga Ekom Smoke Killing Tha Gamne Wit This one, plenty more Hot Trackz on his Myspace, Go Check Him Out, & add Him as a Friend if you like this track! www.myspace.com All Tha Way From B-Ham Alabama, We Making Movementz Here!



http://www.youtube.com/watch?v=CusGpxHy-jY&hl=en

PorkStar Melbourne Menu Showcase Tour 09 @ Bluestone Restaurant Bar | 22 June 2009

Bluestone Restaurant Bar 349 Flinders Lane Melbourne Vic 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese green mango and pork salad on Asian spoon. Oyster and pork crepinette. Pea and ham soup shooter with truffle oil (inspired by the wild pigs search for the truffle). Entrée. Pigs tale - a pork story. Pistachio and pork terrine. Goat cheese panna cotta with bacon syrup. Braised pork belly with Jerusalem artichoke, ras al hanout spiced scallop. Main. Roasted Western Plains Pork rack, smoked potato puree, braised apple and red cabbage. Dessert. Sicilian mince bastilla, apple salsa and a vanilla and pear ice-cream. | Background | PorkStar is a program designed to motivate leading chefs to be ahead of the curve with pork creativity and usage. PorkStars are princes and princesses of pork who are involved in exclusive VIP events, PorkStar dinners and PorkStar degustation lunches. Australian Pork Ltd. have been marshalling an elite group of the country's leading PorkStars who represent some of Australia's finest in culinary talent. Those selected have been honoured as PorkStars in a series of advertisements in food service publications, and more recently in the likes of 'Australian Gourmet Traveller' and 'Vogue Entertaining + Travel', acknowledging their achievement and their contribution. The PorkStar series encourages chefs to engage, experiment, invent and reinvent with the unmatched ...



http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

White Bean Soup Recipe With Ham Hocks : Remove Meat From Ham Hocks for Bean Soup Recipe

Learn how to remove meat from the ham hock for aham hocks and white bean soup recipe in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=LwKMxYtB358&hl=en

Wild Oak, Olinda

The suburbs of Melbourne feature some of the best restaurants in the country. If you venture out for a picturesque 50 minutes drive from the city of Melbourne, Wild Oak, Olinda greets you with a range of sumptuous delicacies.

A unique culinary experience awaits you as you enter the restaurant with your friends and family. The traditional cuisine offered by the restaurant is modern Australian and an international flavour is also found in the impressive range of French dishes. The serene backdrop of the Dandenong ranges and the gorgeous view of the charming countryside provides you with an unforgettable dining experience.

One of the best features of the restaurant, which draws many visitors, is a superb collection of wine menu, which are mostly locally produced from the Yara valley region. An authentic flavour of the vineyards satiates you as you sip the wine and feel its refreshing taste. Your palate is always full of variety that keeps you enthralled and you simply cannot choose from the long list put on your table.

The reception, which is offered to you as a privileged customer of the restaurant, makes an indelible impression in your mind. The staff are friendly, approachable and most importantly well trained who answer every requirement with a sense of apt professionalism. The service, which is offered to you, is quite punctual and you do not have to wait for a long time after placing the order.

The tables are well laid with white linen and decorative flowers, which creates a meticulous setting. Your level of comfort enhances as you can relax, dine and cherish each moment spent here.

The wholesome selection of menu, which you can engage in to find your desired choice, remains as a privilege. The restaurant caters to you with a special variety of lunch and dinner menu, which comprises authentic delicacies. To, provide the perfect start to your lunch you can go for an appetizer like rich pea and ham soup with special Wild Oak bread. As you feel a little hungrier the main course is an utter delight with a fabulous variety. An unique Yara valley delicacy called BBQ Porterhouse steak served with garlic roasted potato and garlic butter can be in your preference list. The Pesto crusted Wild Barramundi served with Tuscan vegetables and Tomato Salsa is also a favored delicacy.

As a part of your lunch dessert, you can be spoilt for choice with rich sticky date pudding served with double thick cream and cheese plate with quince plate and lavosh biscuits.

A coveted beginner for the dinner menu can be rare seared yellow fin tuna with salad nicoise of egg, green beans, tomato and kipfler potato. After having a go at it you can savour a delectable range of main course options. The Slow roasted rump of lamb, rubbed with rosemary and preserved lemon served on seasonal baby vegetables is a sumptuous option. If you want to eat more, the list is quite extensive and a crunch at the Pan seared saltwater Barramundi fillet served on warm tomato and basil with olive tapenade and aged Balsemic remains as a marvelous treat. A glittering wine menu captivates you with a long list of impressive varieties, which are treasured products of the local vineyards. Some of the choices which you can make revolve around Chardonnay, Sauvignon Blanc, Other Whites, Riesling, Sparkling, Shiraz and Blends, Sticky, Cabernet and Merlots, Pinot Noir, Other Reds and Rose.

You will surely come out of the restaurant with comprehensive satisfaction. The delicacies and the wines will make you come here time and again. Visit the Wild Oak, Olinda for a sumptuous eating and drinking spree.

Go Karts

What do you want to do today? Well we got a couple fast go karts, and there is a pile of dirt over there..



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

Split Pea Soup: Healthy my style, No butter, No cream

For full direction and recipe, please visit my website at collegecooking.cz.cc I have about ¼ lb of leftover, thinly sliced ham from making sandwiches. Its time to finish off this baby before it gets useless.



http://www.youtube.com/watch?v=eHRG7oI-ih0&hl=en

What Makes Soup So Good?

Why is soup so common in all the world's cultures? What is it about soup that makes it so appealing, regardless of what local ingredients there are?

I think it is because every culture in history has had a "lower" class that has had to make do with the cheapest, least sought after ingredients. Higher "quality" ingredients often have as much to do with texture as with flavor, and the richest people in any society get the pick of the tenderest cuts of meat, the finest spring vegetables, and the freshest fruit. In contrast, the "peasantry" lives on the tougher cuts of meat, the bones often included, root vegetables and leftover fruit that has either been dried or fermented.

But these "lower" cuts of meat and root vegetables are not devoid of flavor, in fact they often have much more owing to what makes them less desirable: their texture. Tougher foods are denser, and contain more flavor, more varied tissues, and often more nutrients. Compare, for instance, an onion and an asparagus. Which has the more flavor? Sure, if you had to eat one raw you would probably pick the asparagus. But ask your self which one you would give up for life if you had to!

But using tougher foods does not mean you have to give up texture for the extra flavor; nor does intensity of flavor mean you have to have less subtlety. What it does mean is that you have to treat it differently from the way you treat "finer" foods.

For instance, a tenderloin, the tenderest cut of meat in most animals, is one that must be cooked quickly lest it get tough. But this type of cooking does little for the flavor, as it has no time to develop or convert the flavors that already exist. Again, the finer cuts are more about texture. But a flank steak, being much tougher already, benefits from a low, slow, wet cooking process that both extracts flavor and reduces toughness. Soups and stews are perfect for this method, as is braising. What you end up with is something at least as tasty as the tenderloin, and nearly as tender. And certainly cheaper!

Let's take this one step further, and ask what can be done with bones and gristle. Certainly no one wants to chow down on a hunk of bone, unless one is of the canine persuasion. But there is a lot of flavor, and a ton of nutrients just begging to be let out. After all, a lot of nutrients went into making them! This is where soup stock comes in.

Bones, gristle and similar tissues contain, among other things, collagen. This is a protein used in connective tissues, and it has some very interesting properties. Firstly, it dissolves in hot liquid. Second, it coagulates when it cools down, provided it is concentrated enough. If this makes it sound like gelatin, then you are correct: collagen is one of the main ingredients in gelatin. The third property of collagen that is of interest in the kitchen is that is carries flavors that water cannot.

By extracting the collagen from bones and tough tissues, we can get a lot of flavor and nutrients that would otherwise be thrown away. This can be done with any meat product. In restaurants, veal bones are often used for their high collagen content, but beef and chicken are also very common. Fish and seafood stocks can be made from bones, gills, fins, and shells. Ham hocks are often used to make a ham stock.

Martin Yan, the famous Chinese Chef, said it most succinctly: when you have a good stock, you can make a good soup. If I can sum up in a word what makes soup so universal, it would be "extraction". The slow, patient process of getting the most out of your ingredients. And that's what cooking with love is all about.

White Bean Soup Recipe With Ham Hocks : How to Garnish & Serve White Bean Soup

Learn how to garnish and serve aham hocks and white bean soup recipe with cornbread in this free Southern food cooking video. Expert: David Postada Bio: David Postada is Chef and owner of the Big Easy Catering company in Santa Barbara, California. Filmmaker: Diana Bacon



http://www.youtube.com/watch?v=AFI3oN9h9cc&hl=en

The Lickey Chronicles - Ivatt 4MT

An Ivatt 4MT attempts Pea and Ham up the Lickey



http://www.youtube.com/watch?v=xpdTs1cJUuc&hl=en

Pea Soup Andersen's Santa Nella

If you have been fighting trucks all day on I-5 in California's central valley and are about ready to give up at Stockton and go to a Burger King for a long-awaited break, perhaps you should take this into consideration. Perhaps you have found vast almond orchards and nothingness that hardly produce a gas station. There is hope.

I found the town of Santa Nella and Pea Soup Andersen's when I saw a giant Dutch Windmill rising up along I-5. It was time to stop, to rest my weary back and shoulders. It was time to get a bowl of pea soup.

At the door, the aroma of a ham bone in a slow cooking soup filled my senses as I found a booth and relaxed. I started to nibble on an onion roll and quenched my thirst. I looked around and giggled at drawings of caricatures Hap-Pea and Pea-Wee, splitting peas and making soup in comical poses.

The soup cooks all day. I had a bowl of pea soup that tasted like homemade faster than I could have had a burger. I needed to be in Los Angeles, so I was able to eat and run in under twenty minutes. I had the best pea soup of my life, with bread, crackers, and soda, for the price of extra value meal.
I was back on my way to Los Angeles, fighting trucks, but with a belly full of warm soup. This traveler will never make the mistake of getting a burger when I am within a hundred miles of Santa Nella and Pea Soup Andersen's.

Port and Food - Have a Go!

Port is not seen by most people as a great complement to many foods. Port is usually seen as something to have after the meal, after dessert really or around a fire whilst enjoying the great outdoors. However, by the time you complete reading this article, there may be some interesting tasting times ahead.

It is not a large change in thinking to agree that port is a good complement to desserts. Try a good tawny port with anything that has nuts or cream in it. Flavored ice-cream might be a bit of a stretch, but hey, give it a go. If you don't try it you will never know! Quality vintage ports will make a great complement to dark chocolate and darker fruit, like cherries, blackberries and the like. White port goes with most cheeses and white chocolate - what a sensation!

But what about the entrée - try serving a quality vintage of tawny port with blue cheeses or salty cheeses. For those who love port and blue cheese, this will be no surprise. The hard cheddar style cheeses also go well with port. Try port with a rich pumpkin soup or pea and ham soup, although sherry may be a better option for these. I once did see someone actually tip a glass of port into the soup - not so sure about that though. One never knows until one has a go! All of our tastes are different.

The main meals are a bit more of a challenge. If you are having port with the meal, it is best to remember that the alcoholic content of port is between fifty and one hundred percent higher than red wine. It has caught people out before and no doubt will again in the future. Tawny ports are usually lighter in color and sweeter than vintage ports. Ruby ports are a little sharper. With steak dishes that have pepper or garlic try the ruby ports, as a complement. For chicken dishes that are not so sharp, try the tawny ports. Mix and match until you get the complementary taste that enhances the food flavors.

Whatever the occasion, try new things and enjoy the company of others in the process. Use a port sipper to get the best out of ports and other fortified wines.

Remember: If you try it, you may even like it!

Kids Cooking From the Garden

Okay, so the kids have helped in the garden and grown lots and lots of vegetables. Now what? Besides eating all the peas as they pick them and gnawing on the carrots after the great fun of pulling them out of the ground, what's next? Let's take the kids one step further and show them how to get the veggies to the table. Let's get them to experiment. If your kids are like mine, they only like certain vegetables and they only like Mom to prepare them certain ways. Let's shake their world a little and ask them to try these ideas:

Make pizza! Produce from the garden can work well on a pizza. Start with a good crust. I use a simple recipe from my Betty Crocker cookbook. Next comes the sauce. Depending on their level of kitchen skill, they can use a bottled pizza sauce or make one from scratch. The truly adventurous might want to try an alfredo sauce, barbeque sauce, or pesto sauce. Instead of always using mozzarella cheese, they might want to experiment with provolone, feta, gorgonzola, parmesan, or swiss. Next come the veggies, and your kids are only limited by their imagination and taste buds. Don't forget all your garden herbs either. Oregano, basil, and rosemary come quickly to mind.

Each pizza can be a different creation. They can try garlic, green onions, even cooked potato chunks, asparagus tips, and basil with a white sauce, or possibly grilled chicken pieces, red onion slices, cilantro, and broccoli tips over a barbeque sauce. Your kids might prefer a traditional pizza sauce with green and red peppers, cherry tomato halves, pepperoni, oregano and basil. Ooh, here's another one: spinach, sun-dried tomatoes, broccoli tips, rosemary, and Canadian bacon with an olive oil glaze instead of a sauce.

Tips for Success:

Help your child assemble all the ingredients ahead of time. Help them wash and chop so they don't get overwhelmed (or lazy). I find they're less suspicious of the pizza that has at least one familiar item on it; like pepperoni or sausage. If it's really "out there" then it's probably best to call it something other than pizza.

Cold pasta is a perfect backdrop for lots of different veggies, and a perfect way for kids to experiment. Corkscrew pasta, small shells, or anything that grabs their attention will work fine. My kids like the pasta shaped like little peace signs. Cook the pasta al dente and cool. To make it simple, have your child add some Zesty Italian dressing and some Ranch dressing to taste. Keep in mind that the Italian dressing will be absorbed by the pasta, so add a little extra right before serving.

Which veggies to add? Anything they like and anything that sounds like it could go together. Here's a list of possibilities to get them started: mushrooms, red onions, green onions, sweet onions, leeks, black olives, cherry tomatoes, roma tomato chunks, sun-dried tomatoes, broccoli, asparagus, peas, pea pods, green beans, cauliflower, zucchini, egg plant, spinach, peppers, chilies, garlic, basil, oregano, rosemary, thyme, black pepper, cilantro, and parsley.

They can also add cooked chicken or chopped ham, cheese hunks, and slivered almonds or walnut pieces.

Tips for Success:

Again, it's good to help with the chopping of the vegetables. The key is to watch the proportions. Don't overload the salad with so much stuff that you can't find the pasta! If your kids aren't into cold pasta, it can be hot pasta with spaghetti or fettuccini noodles and an alfredo sauce or spaghetti sauce. Just blanch the veggies first before adding them to the hot pasta.

Don't stop there. Your kids can also try adding different vegetables to a green salad, hot rice, or soup.

It's no secret that kids are more likely to sample food they've prepared themselves. By giving them choices to begin with, you're setting them up for a meal they'll be proud to prepare and happy to eat. Challenge your kids to see who can come up with the most creative pizza or pasta with maybe a prize for the best. Call it a Kids' Creative Pizza Cook-off. Don't be afraid to let them loose in your kitchen. I'm confident they can create a masterpiece. After all, they're pretty good at making a great mud soup with sticks, rocks, grass, and sand, aren't they?

Recipe For Ham and Red Potato Soup That is Also Suitable For Diabetics

One of my very favorite soups is Potato Soup. I like just about any way you can make it. But since I've become diabetic I have to be careful about too much of the goooood stuff! Here is a recipe that is hearty, tasty, and even we diabetics can enjoy it along with you lucky folks who aren't diabetic! Try this yummy soup soon. This Ham and Red Potato Soup has the added protein of the ham along with the milk making it diabetic friendly.

HAM & RED POTATO SOUP

1/2 lb cubed cooked ham

1 lb red potatoes (approx. 8 small) scrubbed and cut into cubes

2 cups water

1/2 tsp salt

1/4 cup butter

3/4 cup chopped celery

1/2 cup chopped onion

2 medium carrots, finely chopped

3 tbsp all-purpose flour

3 cups milk

3/4 tsp salt

1/4 tsp pepper

1/8 tsp thyme

Place potatoes, water, and 1/2 tsp salt in a 2-quart saucepan. Heat to boiling. Reduce heat to simmer, cover pan, and cook until potatoes are tender, about 10 to 15 minutes. Drain.

Meanwhile, in a large skillet, melt butter over medium heat. Add celery, onions, and carrots. Cook, stirring vegetables, until tender. Stir in flour and stir to blend well. Add mixture to the potatoes in the saucepan. Stir in milk, 3/4 tsp salt, pepper, and thyme. Cook and stir over medium heat until bubbly. Continue to cook and stir for a minute or until thickened. Remove from heat.

Yield: 4 to 6 servings.

Enjoy!

Pea Soup Recipe: Add ham and split pea soup with spices

Learn how to ham and spices to add a simple pea soup recipe in this free cooking class on video. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. Graduated from Art Center College of Design, advertising career took her Denver, Los Angeles and Hong Kong. Filmmaker: Randy Primm



http://www.youtube.com/watch?v=aX6wNPpTq8Y&hl=en

Hurst's® HamBeens® Navy Bean Soup

Also known as Senate Bean Soup, this is a delicious and economical recipe from Hurst's® HamBeens®. Visit www.hurstbeans.com for complete recipe.



http://www.youtube.com/watch?v=7ii68UckzGY&hl=en

Slap Chop Rap Lyrics

i do not own this song :) all credits goes to the person who made this song ( dj steve porter). lyrics: Hi its Vince with Slap Chop Watch This Hi its Vince with Slap Chop Youre gonna be in a great mood all day Cuz youll be slapping your troubles away with the Slap Chop Its like slapping your troubles away with the Slap Chop (x2) Now look heres a potato One slap you get big chunks for stew Two slaps, home fries in a second And now look at this When you add a mushroom The more you do it The finer it gets And you dont have to switch any blades Now you love salad You hate makin salad Ya know you hate makin salad Ya hate makin salad Thats why you dont have any salad in your diet Just one slap, salad Soup, coleslaw, stuffing in what? Five seconds? Four, five seconds its done! This thing, this tuna looks boring Stop having boring tuna Stop having a boring life Add this tuna putting it in like this Now youre gonna have a nice exciting life now Heres a hard boiled egg One chop you add the pickle You add the green onion And ya know whatcha can do you can mix things together Add the ham and youre gonna love this Dont have time to make breakfast? Breakfast to go! Watch this Your gonna love my nuts Watch this Your gonna love my nuts Watch this Your gonna watch this Your gonna watch this Watch this, watch this Watch this, watch this Watch this Fruit, what about fruit? Put a mango Watch this (x4) Isnt that beautiful on your ice-cream? The reason youre gonna slap away everyday Is cuz its ...



http://www.youtube.com/watch?v=fv-SDzTGGyU&hl=en

Flower Gardens : How to Grow Sweet Pea (Lathyrus Odoratus)

The sweet pea flower, or lathyrus odoratus, is in the legume family, but otherwise is different from edible sweet peas. Grow sweet pea flowers from vines on a trellis withhelp from a sustainable gardener in this free video on flower gardening and plant care. Expert: Yolanda Vanveen Contact: www.vanveenbulbs.com Bio: Yolanda Vanveen is sustainable gardener who lives in Kalama, Wash. Filmmaker: Daron Stetner



http://www.youtube.com/watch?v=P0be-pIucWQ&hl=en

Pea soup - with Harmony House Made dry

In this short video I mix in with my Optimus Crux stove a very spit pea soup made with the Harmony House Deluxe Sampler Pack from my last video. For this soup I have only three points that were not of Harmony House. These are some of Base Orrington Farms beef, cumin, and of course water. My recipe was as follows peas 2 cups water 1 / 4 cup 2 tbsp split Harmony House Harmony House Harmony House Hamish bit dry 1 tablespoon white onion 1 tablespoon celery 1 tablespoon dry Harmony House Harmony House1 tablespoon carrot Harmony House Cleaning Dry red and green peppers 1 teaspoon beef base Orrington Farms 4.1 tsp cumin I was allowed to leave the items for about 5 minutes the resistance, while during the preparation of the camera. brought to a boil with the Optimus Crux, and boil for about 30 seconds. Remove from heat, cover and five minutes. The results were good. Here is what I would change if I did it again. Before I probably would cook on low for about 2 minutes I think I had more of a delicate pea soup and the consistencyveggies overall. 2. I would up the peas to about 1/2 cup, they were really good and the soup would have been closer to traditional split pea that way. Overall the quality and taste was great. Again if you want to try your own variations the 28 item sampler pack is available at tinyurl.com Make sure to visit the Survival Podcast for our daily podcast on prepping and self sufficiency at www.thesurvivalpodcast.com



http://www.youtube.com/watch?v=meQKu4A_ses&hl=en

Melbourne PorkStar Showcase Tour 2009 @ Bar Menu | Restaurant Bluestone June 22, 2009

Bluestone Restaurant Bar 349 Flinders Lane, Melbourne VIC 3000 Australia www.bluestonerestaurantbar.com.au | Menu | Inspirational menu prepared by Martin Walker. Canapés on arrival. Vietnamese salad of green mango and pork to Asian spoon. Oyster and pork Crepinette. Pea and ham soup with truffle oil shooter inspired (by the wild boar searching for truffles). Entrée. Pigs fairy tale - a story of a pig. Pork and pistachio terrine. Cream baked goat cheese with bacon syrup. Braised pork belly with JerusalemScallops Artichoke, Ras al hanout cheese. Main. Western Plains Pork Rack, smoked potato puree, braised red cabbage and apples. Dessert. Bastille chopped Sicilian apple and pear sauce vanilla ice cream. | History | PorkStar is a program designed to motivate top chefs, before the curve with the creativity of pork and practice. PorkStars are princes and princesses from pork, exclusive VIP events, dinners and lunches tasting PorkStar PorkStar involved. Australian PorkLtd. was marshaling an elite group of leaders of the nation PorkStars that some of the best culinary talents representing Australia. Those who have chosen, as PorkStars were honored in a series of ads in publications of the food service, and more recently in Australia the likes of Gourmet Traveller and Vogue Entertaining + Travel, a recognition of their performance and their contribution. The series encouraged to participate PorkStar chefs to experiment, invent and reinvent the unsurpassed...



http://www.youtube.com/watch?v=Ol-Vn-lhyj8&hl=en

Delicious Recipes For Peas

Peas

Fresh garden peas, short in season and in shelf life, are an undeniable luxury.

If fresh they'll be firm and velvet and their color a clear, vibrant green. Try and use them on the same day that you buy them. And if you get hold of some that've been picked the same day then they need not even make it back into the kitchen - pluck and gobbling them one by one straight from the pod is a rare joy. Equally, so is boiling them in their pods and serving them with hot butter. Steam will escape into the pod bringing the peas to tenderness and the liquor can be saved as a base for a summer soup. Open up the pods, dip into the butter and nibble.

When the pods begin to deflate and discolour it seems there's little one can do to save them, they'll be best left on the shelf. If cravings persist then frozen peas, perhaps the happiest of all frozen veggies, are a perfectly fine alternative. Fresh June and July peas from the pod though, do suggest an insincerity in the uniformity and exaggerated sweetness of frozen peas.

Clam and pea salad

A natural pairing this, given that wild clams will be reappearing on Irish beaches this July. If you've picked them yourself they'll be plenty more gritty than what you'll find in the fishmongers. Wash and scrub each one and leave under cold running water for ten minutes. Razor clams also will, when encouraged, be poking their heads up and out of the sand this July. They'll need a couple of minutes more cooking time.

Slice some shallots in half moons as close to paper thin as you can. In a pot big enough for your clams heat some olive oil and fry the shallots until translucent with a couple of sprigs of thyme and some salt. Then add butter and turn up the heat, when the butter is foaming add your clams.

Give the pot a shake and after half a minute pour in a sip or two of white wine, pop on the lid and return to the heat to medium low.

Then cook your peas in boiling, salted water for two minutes and drain.

Melt some butter and add some chopped curly parsley or torn basil, and a grind of pepper. Spoon your clams onto plates, then the peas, then the foaming butter and a frugal squeeze of lemon juice. Serve with some crusty bread.

Spring onion, potato cakes and peas

First start your pea vinaigrette. Cook your peas in a covered pan with olive oil and a few spoonfuls of water, seasoned with salt.

If you've made mash the day previous then hold back some of the dry mashed potatoes (no butter or cream) to make your cakes with. Mix your potatoes with a quarter as much flour and season with salt and pepper to taste. On a floured surface pat your mixture into roughly round biscuit shapes - just under an inch in thickness and three in diameter. Best to fry them in dripping rather than butter as butter will burn too easily. Fry them at a medium heat until golden brown and then flip over and pop them into a medium oven for ten minutes.

Try and get hold of the thick spring onions with big bulbs. Stand them bulb down in boiling salted water (enough to just cover the bulb) for one minute, then shock in cold water and dry. Cut in half lengthwise and lubricate with some oil and then season them with salt and pepper. Cook them on a not too fierce grill or griddle until they brown and just begin to blacken in places.

Cook the onions while the cakes are in the oven. Serve alongside each other. Re heat the peas, lightly crush some of them with a spoon, add some chopped curly parsley, a squeeze of lemon juice and some ground black pepper then drizzle over the onions and potatoes.

Tripe, peas and horseradish

Pork or ox tripe are both good, the second lining of the stomach - the 'honeycomb' - has a superior flavour and absorbing abilities.

Foreign horseradish can be bought year round in groceries, but July should see it sprouting from local soil.

Bring the tripe to the boil, skim then drain and cool in running cold water, then chop into inch cubes.

In a heavy pan start to slowly fry some quite finely chopped onions, carrot and celery and a bay leaf in olive oil. Season with salt and add some crushed coriander and fennel seeds.

Make a bulging love parcel with something close to basil, mint, parsley, lemon zest, bay leaf and lots of thyme, tied tight together with string. When the onions and their friends are beginning to get mushy and show the first signs of browning stir in the tripe at a high heat and add some dry white wine. When the wines half reduced more than cover with water and a pig's trotter (ask your butcher to cut it in half lengthwise), add the parcel and bring to the slowest of simmers. It'll be about an hour and a half to two hours before the tripe is just tender and ready. Just before the tripe has finished cooking steam some peas till tender in water, olive oil and salt. Blitz half of them and stir into the tripe.

The other half crush and mix in some sliced, fried spring onions - this'll be your garnish with some sliced celery heart and leaf, and lots of freshly grated horseradish.

Nancy Today: Part 2- Split pea soup

Making delicious split pea soup



http://www.youtube.com/watch?v=wQD2sIbEMTM&hl=en

Split Pea Soup - Made with Harmony House Dehydrated Vegetables

In this short video I use my Optimus Crux camp stove to whip up a batch of spit pea soup made with the Harmony House Deluxe Sampler Pack from my last video. To make this soup I used only three items that were not from Harmony House. Those were some Orrington Farms Beef Base, some cumin and of course water. My recipe was as follows 2 Cups Water 1/4 Cup Harmony House Split Peas 2 TBS Harmony House Hamish Bits 1 TBS Harmony House Dry White Onion 1 TBS Harmony House Dry Celery 1 TBS Harmony House Dry Carrots 1 TBS Harmony House Dry Red and Green Peppers 1 TSP Orrington Farms Beef Base 1/4 TSP Cumin I allowed the items to soak for about 5 minutes while prepping the camera. Brought to a boil with the Optimus Crux and boiled for about 30 seconds. Removed from heat and covered for 5 minutes. The results were good. Here is what I might change if I did it again. 1. I would probably simmer it on low for about 2 minutes I think I would have gotten more of a pea soup consistency and more tender veggies overall. 2. I would up the peas to about 1/2 cup, they were really good and the soup would have been closer to traditional split pea that way. Overall the quality and taste was great. Again if you want to try your own variations the 28 item sampler pack is available at tinyurl.com Make sure to visit the Survival Podcast for our daily podcast on prepping and self sufficiency at www.thesurvivalpodcast.com



http://www.youtube.com/watch?v=meQKu4A_ses&hl=en

Portobello Mushroom soup part1

Finally was able to load this one up. Basic receipe: will make a lot enough to freeze for several meals. We do these batches in the restrurant for lunch and dinner on Mushroom day. Ingredients 1/4 cup olive oil 1/2 cup chopped sweet onions 8 medium portobello mushrooms 1 1/2-2 tablespoons chopped garlic 1/4 cup white wine 1 packet on cuts ham cubes 1 packet of frozen cut potato & onion cubes 8 cups chicken stock(is using store stock cut salt) 1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat) 1 quart heavy cream you can use half and half Salt about 1/2 teaspoon if using store stock) and pepper Croutons, sour cream, and sliced chives, for garnish Directions Preheat oven to 350 degrees F. brush the tops of 4 portobello mushroom caps and roast them in the oven for approximately 20-30 minutes. Chop the remaining 4 mushrooms into small cubes cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. In a separate pot sauted ham and potatos mix in with the mushroom. Make roux in a small pan,Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.



http://www.youtube.com/watch?v=iLgueyNXLU4&hl=en

ham and bean soup

.my ham and bean soup,,,,,,,,,i am called the soup queen



http://www.youtube.com/watch?v=v_v_MxaP2DM&hl=en

Amos Lee- Sweet Pea

Ok so im back again with another video its amos lee sweet pea you may have haerd this song in a commercial for at&t where the guy is on a business trip and takes pictures with his phone of a monkey for his daughter. im going to add more in the next week im going to add adele chasing pavements, madeline peyroux- blue alert, and the doors touch me.



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