Celebrity Food Facts

Barack Obama
Barack Hussein Obama II (born August 4th , 1961 in Honolulu, Hawaii) is the 44th President of the United States and the first African-American to be elected President.  His term of office began January 20, 2009.Obama was the junior United States Senator from Illinois from 2005 until he resigned on November 16, 2008, following his election to the Presidency.
 
Barack’s Food Likes:
Plantars Trail Mix: Nuts, Seeds and Raisins
Roasted Almonds
Pistachios
Dark Chocolate seasoned with smoked sea salt
Vegetables (especially broccoli, spinach)
Chewing Gum (Dentyne Ice)
Water
 
Barack’s Food Dislikes:
Mayonnaise
Asparagus
Salt & Vinegar Potato Chips
Soft Drinks
 
Barack Fun Food Trivia:
In the Kenyan town where his father was born, the long-brewed “Senator” brand of beer has been nicknamed “Obama”.
 
Barack Obama loves chili. Enjoy his recipe !
 
Barack Obama’s Chili
 
Ingredients:
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans
 
Directions:
Sauté onions, green pepper and garlic in olive oil until soft, add ground meat. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
Cristiano Ronaldo
Cristiano Ronaldo dos Santos Aveiro ( born February 5th 1985 in Funchal, Madeira, Portugal) is a Portuguese footballer who plays as a winger for English Premier League club Manchester United and the Portuguese national team.
In the 2006-07 season, Ronaldo won his first Premier league title. The following season Ronaldo retained his Premier League title and also won his first UEFA Champions League, the highest European club honour, and was named the final’s Man of the Match.  In 2008, he was named the FIFPro World Player of the Year and the FIFA World Player of the Year, in addition to becoming Manchester United’s first Ballon d’Or winner in 40 years. In September 2008 Ronaldo also received the Golden Boot Award for being the top goal server in Europe for the 2007-08 season.
 
Ronaldo Food Facts:
Ronaldo says he never eats junk food and that he fills up on proteins before a game. He also claims he doesn’t go out drinking with his buddies the night before a match. He is serious about his game.
 
Ronaldo’s favourite dish is the Portuguese Bacalhau a Bras. Enjoy his recipe !
 
Cristiano Ronaldo’s Bacalhau á Brás(Portuguese Salt Cod & Potatoes)
 
Number of Servings: 4 Prep Time: 1 hr 15 min Skill Level: Average
 
Ingredients:
1 pound Bacalhau (dried salt cod)
7 tablespoons olive oil, divided
1 1/2 pounds (about 6 cups) potatoes, peeled and cut into thin strips like very skinny french fries
1 large onion, thinly sliced
1 bay leaf
8 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley, divided
18 oil-cured black olives
 
Directions:
1. Rinse the Bacalhau several times and place in a bowl of cold water overnight - change the water several times to reduce the saltiness of the fish.
2. After soaking overnight, drain the Bacalhau and put it in a large saucepan.
3. Cover with water, bring to a boil, and simmer until the Bacalhau flakes easily, about 15 minutes. Drain and cool. Flake the fish, carefully discarding any bones.
4. Heat 4 tablespoons of the olive oil in a large frying pan at medium-high heat. Add the potatoes in batches and fry until crisp and golden, about 7 minutes per batch. Put the fried potatoes on paper towels to drain the oil.
5. Add 1 additional tablespoon of the olive oil to the same pan. Add the onion and bay leaf and cook until the onions are golden brown, about 10 minutes.
6. Remove the bay leaf and reduce the heat to low.
7. Add the remaining 2 tablespoons of olive oil to the browned onion slices in the skillet. Mix in the Bacalhau and potatoes.
8. Whisk the eggs salt and pepper together in a large bowl until frothy.
9. Add the eggs and 3 tablespoons of the parsley to the Bacalhau and potatoes in the pan.
10. Cook over medium heat until the eggs are done, stirring occasionally, about 3 minutes. If you like your eggs drier, cook them for an additional minute, but make sure to stir so they don’t stick to the pan and get brown.
11. Serve on a platter garnished with the black olives and the remaining parsley.

George Walker Bush
George Walker Bush was the forty-third  President of the United States from January 20, 2001 until January 20, 2009. He had previously served as the forty-sixth Governor of Texas from 1995 until being sworn in as President.
He is the eldest son of former U.S. President George H. W. Bush and Barbara Bush.
It was during his term that the horrific terrorist attacks of September 11, 2001 occurred. Bush consequently announced a global War on Terrorism and ordered an invasion of Afghanistan that same year. Two years later, in 2003, Bush also ordered an invasion of Iraq.
Besides his concern with national security issues, Bush is known for promoting policies on the economy, health care, education, social security reform and immigration. He enacted large tax cuts, the No Child Left Behind Act and Medicare prescription drug benefits for seniors.
Bush will be missed by comedians for his frequent public gaffes that provided so much of their stage material.

Fun Food Facts:
Favorite Ice Cream: Pralines and Cream
Favorite drink: Diet Soda
Favorite Food: Mexican Cuisine / Peanut Butter and Jelly Sandwiches
Food Dislikes: Broccoli

Funny Food Quotes:

  ”If you’re a single mother with two children, which is the toughest job in America, as far as I’m concerned, you’re working hard to put food on your family’.
‘I know that human being and fish can coexist peacefully’.

Enjoy George W. Bush’s favorite recipe:

Fillet of Beef with Three-Peppercorn Sauce
(Note: Adapted from Walter Scheib, former White House chef)
Three-peppercorn sauce
1 1/2 teaspoons oil
1/3 cup peeled and diced carrot
1/3 cup diced Spanish onion
2 tablespoons thinly sliced leek (white part only)
2 tablespoons chopped shallot
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons crushed mixed peppercorns (black, green and pink)
2 sprigs fresh thyme
1 small bay leaf
2 tablespoons Cognac
2 tablespoons red wine
1 1/2 teaspoons balsamic vinegar
2 cups low-sodium beef broth
Salt
Freshly ground black pepper

1. Heat a small, heavy-bottom saucepan over medium-high heat. Add the oil, then the
carrot, onion, leek, shallot, garlic and peppercorns and saute until the vegetables are
tender, 3 to 5 minutes, stirring occasionally. Stir in the thyme and bay leaf and cook for
30 seconds.
2. Stir in the Cognac and red wine. Bring to a boil and cook until reduced by one-third,
about 3 minutes.
3. Add the vinegar and broth and bring to a boil over high heat, then reduce the heat
and simmer until reduced by one-third, about 30 minutes.
4. Strain the sauce through a fine-mesh strainer set over a bowl and discard the solids.
Season to taste with salt and pepper and keep covered in a warm place until needed.

Fillet of beef and assembly

1 center-cut beef tenderloin, 1 1/2 to 2 pounds, trimmed and tied at 1-inch intervals
Salt
Freshly ground black pepper
1 tablespoon olive oil, divided
Three-peppercorn sauce

1. Remove the tenderloin from the refrigerator one hour before starting the recipe.
2. Heat the oven to 425 degrees. Season the beef generously with 1 teaspoon salt and
one-half teaspoon pepper, or to taste.
3. In a large, heavy-bottom saute pan, heat the oil over high heat. Brown the tenderloin
on all sides, 5 to 8 minutes. Remove from heat.
4. Place the tenderloin on a rack in a roasting pan; do not wash the saute pan. Roast
the beef until a thermometer inserted reads 125 degrees for medium-rare, about 20
minutes, longer for more well-done. Transfer the tenderloin to a cutting board for several
minutes to rest.
5. While the tenderloin is resting, return the saute pan to the stove top over medium-
high heat. Ladle one-half cup of the sauce and cook, scraping any flavorful bits from the
bottom of the pan. Heat the sauce over high heat and boil for 2 minutes. Strain the liquid
through a fine-mesh strainer into the rest of the sauce.
6. To serve, cut the ties from the beef and slice the tenderloin crosswise into one-half-
inch slices. Place 2 to 3 slices on each dinner plate.

 

Julia Roberts
Julia Fiona Roberts (born October 28th , 1967 in Atlanta, Georgia) is an American film actress and former fashion model. She became well known during the early 1990s after starring in the romantic comedy Pretty Woman, and later won the Best Actress Academy Award in 2000 for her critically acclaimed role in Erin Brockovich. She has also earned Oscar nominations as Best Supporting Actress for Steel Magnolias (1989) and Best Actress for Pretty Woman (1990). Other films have included My Best Friend’s Wedding, Mystic Pizza, Notting Hill, Runaway Bride, The Pelican Brief and Ocean’s Eleven. Roberts has become one of the highest-paid actresses in the world, topping the Hollywood Reporter’s annual “power list” of top-earning female stars from 2002 to 2005.
 
Julia’s Favourite Foods: Biscuits, gravy and grits
 
Julia‘s Favourite Drink: Scorpino - an Italian drink made with vodka, creme, orange liqueur and Italian ice
 
Julia loves Fresh Peach Crisps for dessert. Enjoy her recipe !
 
Julia Robert’s Fresh Peach Crisps
 
Ingredients:
3 lbs. firm-ripe peaches, pitted and cut into 1-in. chunks
1/4 c. fresh lemon juice
1/4 c. Scotch whiskey
1/4 c. granulated sugar
3/4 c. packed dark brown sugar
12 Tbsp. butter (1 1/2 sticks), cut up
1 1/2 c. all-purpose flour
1 tsp. ground cinnamon
 
 
Directions:
1. Preheat oven to 400/F. Grease 13” by 9” glass baking dish.
2. Prepare filling: In large bowl, toss peaches with lemon juice. Add whiskey, granulated sugar, and 1/4 cup brown sugar; toss to coat. Spread mixture in baking dish and dot with 2 tablespoons butter.
3. Prepare topping: In large bowl, mix flour, cinnamon, and 1/2 cup brown sugar. With pastry blender, cut in 10 tablespoons butter until coarse crumbs form. Press crumbs together into 1/2-inch clumps; sprinkle over peaches.
4. Bake crisp 30 to 35 minutes or until topping is brown and fruit is hot and bubbly. Cool 20 minutes. Serve warm with frozen yogurt if you like.
Makes 8 servings.Each serving: About 360 calories, 3 g protein, 46 g carbohydrate, 19 g total fat (11 g saturated), 1 g fiber, 49 mg cholesterol, 195 mg sodium
Madonna
Madonna Louise Ciccone Ritchie (born August 16th , 1958 in Bay City, Michigan) is an American recording artist and entertainer that has been dubbed the “Queen of Pop”. Guinness World Records list her as the world’s most successful female recording artist of all time and the top-earning female singer in the world. On March 10, 2008, she was inducted into the Rock and Roll Hall of Fame. Madonna has also acted in 22 films and earned a Golden Globe Award for her role in the 1996 film Evita.
 
Madonna Food facts:
Madonna follows a strict macrobiotic diet - a dietary regime which includes grains as a staple food, supplemented with vegetables and beans.
 
Madonna loves this mixed salad. Enjoy her recipe !
 
Madonna’s Mixed Salad
 
Ingredients:
Serves 4-6
 
Salad:
175g mixed salad leaves
2 large hard boiled eggs
1/4 cup chopped black olives
1 can (390g) artichoke hearts
1 avocado
 
Dressing:
1/2 juice from a large lemon
2 tablespoons of olive oil
Pinch of salt
 
Directions:
Cut the avocado in half, remove the stone and skin and cut into thick slices.Wash the canned artichoke hearts under cold running water and cut in quarters.Peel the hard boiled eggs, cut in half, and then again into thirds.In a large bowl combine salad leaves, chopped olives, artichoke hearts, avocado and hard boiled eggs.Drizzle dressing over salad and mix well, trying not to break up the eggs.
Oprah
Oprah Gail Winfrey (born January 29th , 1954 in Kosciusko, Mississippi) is an American television host, media mogul and philanthropist. Her internationally-syndicated talk show, The Oprah Winfrey Show, has earned her multiple Emmy Awards and is the highest-rated talk show in the history of television. Oprah is ranked as the richest and most philanthropic African-American of the twentieth century.
 
Oprah Food facts:
Oprah has used her show to express the belief that ‘we should all know where our food comes from’. The result has been the production of very controversial shows, over the years, about the state of the US livestock industry.
 
Oprah loves squash soup. Enjoy her recipe !
 
Oprah’s Spicy Squash Soup
 
The vibrant flavors of the Caribbean influence this soup. Any winter squash will do-calabaza, butternut or Hubbard squash-or a cooking pumpkin, such as a sugar pumpkin. Calabaza and plantains are available at Latin markets. If you can’t find green plantains, use a hard green banana.
 
Ingredients:
Serves 4-6
 
2 tablespoons extra-virgin olive oil
1 large sweet onion , such as Vidalia, chopped
3 ribs celery , chopped
4 cloves garlic , minced
1 tablespoon Madras-style curry powder
1 1/2 pounds butternut squash , pared with a sharp knife
2 green plantains , peeled and cut up
6 cups chicken broth or canned low-sodium broth , as needed
2 sprigs fresh oregano or 1/2 teaspoon dried oregano
2 sprigs fresh sage or 1/2 teaspoon dried sage
1/2 teaspoon hot red pepper sauce
Salt and freshly ground black pepper
1/4 cup toasted pumpkin seeds , for garnish
Chopped fresh chives , for garnish
 
Directions:
Heat the oil in a soup pot over medium-low heat. Add the onion and celery and cover. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the garlic and cook for 1 minute. Add the curry powder and stir until fragrant, about 30 seconds. Stir in the squash and plantain, then the broth, oregano and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from the heat. In batches, pulse the soup in a blender or food processor to make a chunky puree. Return to the pot and season to taste with the hot sauce and salt and pepper. Reheat until piping hot.Ladle into soup bowls and garnish with the pumpkin seeds and chives.