INT D: Cooking with Martha!

This week, one of the our focuses is to describe and talk about food. Today we're going to watch a cooking program with a very famous celebrity business tycoon /entrepreneur and focus on some specific cooking vocabulary.

Martha Stewart is a very influential and well-known figure in the world of American homemaking (the management of a household)

1) Skim her biography to learn a bit about her life

http://www.biography.com/people/martha-stewart-9542234
 
2) Watch the video and fill in the blanks on your handout with Martha's cooking instructions on how to make Eggs Benedict! Please be careful with your spelling as you do the exercise. You may pause the video and go back to listen to a specific part again.



3) After you finish, please check your answers here:

Ingredients:

-Canadian _bacon___

- __English___ muffins

-Hollandaise _sauce____:

____3____ egg yolks (use grade A ___fresh__ eggs)

___1 1/2 tablespoon__water

___1/ 1/2 tablespoon__ of freshly squeezed lemon _juice____

1 stick of unsalted __butter____

                        season with coarse salt

Fill in the blanks with Martha’s cooking instructions!

This is as lean as you get can. There’s very, very little _­­_fat___, if any ____fat______ on the __Canadian bacon_____. It is to be ­­­­­­­­­__heated very slowly______. Don’t cook it __too fast_____

I prefer to __break___ the ___English muffin____ with my ___fingers____. You can also ___use a fork ________, but I like the roughness of it.

We should put the English muffins in the __toaster_____.

Never ___cut____ an English muffin with a ___knife_____.  (1:48)

If these are __really really fresh eggs__________, that’s the __best__. (2:26)

If you ___cook______ the bacon _too much______, it gets ___hard______.

A handy tip: When you __take out______ the poached egg, you can drain it ___on a slice of bread_________. (3:02)

I have also one _stick__ of __unsalted___ butter that’s already been _melted____ and __ cooled__. (4:07)

Always make sure that you have a __top_____and _a bottom___on the _plate___. There’s always one that’s a little __flatter_______ and one that’s a little ___rounder_______.

___Sprinkle___ with a little bit of __freshly___ ground _pepper___ and if you like, some finely chopped chives. (7:29)

Answer these questions:

Where do we find the recipe?   In the Martha Stewart Living cookbook

How do we poach an egg?  Drop egg into water, immediately pull white over yolk, move it around so it doesn't stick on the bottom.

Where/When did Eggs Benedicts originate (come from)? (3:49) From New York City in the 1920s

4) If there is any vocabulary that is unfamiliar to you, please look it up on http://www.ldoceonline.com/