Breeding Insight staff share some of their favorite ways to prepare and enjoy many of the
specialty plant and animal species we are honored to collaborate with through the USDA-ARS.
Insightful Eats
This recipe is shared by Dr. Alex Casa, a Breeding Data Curator at Breeding Insight and features many of our berry species!
To learn more about USDA berry programs, visit the following species pages on our website:
Ingredients
- 1lb frozen mixed berries (blackberry, blueberry, raspberry and strawberry)
- 1 cup of water
- 1/2 can sweetened condensed milk
Method
-
step 1
In a blender, add the frozen berries. Let them thaw for a few hours (will make blending easier).
-
step 2
When ready, add water and condensed milk. Blend the mixture until smooth.
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step 3
Pour the blended berry mixture into popsicle molds, leaving a little room at the top for expansion as they freeze. If your popsicle molds require it, insert the sticks into the molds.
-
step 4
Place the molds in the freezer for at least 4-6 hours or until the popsicles are fully frozen. To easily remove them, run warm water over the outside of the mod for a few seconds or let them sit at room temperature for about 15 minutes, then gently pull them out and enjoy!
Previous recipes
This recipe is shared by Dr. Josue Chinchilla-Vargas, BI’s Animal Breeding Coordinator and Project Manager working with the USDA-ARS trout program and features trout cooked “en papillote” or in parchment. This recipe comes from the BBC Good Food website: https://www.bbcgoodfood.com/recipes/trout-en-papillote.
To learn more about the USDA trout breeding program, check out our newest feature: Success Stories: Breeder Chronicles where all things trout breeding are discussed.
Prep time: 15 minutes
Serves: 4
Cook time: 25-30 minutes
Ingredients
- 2 large carrots cut into batons
- 3 celery sticks cut into batons
- 1 tbsp olive oil
- 1/2 tsp sugar
- 6 tbsp white wine vinegar
- 4 – 175g trout fillets
- basil leaves
- juice of 1 lemon
Method
-
step 1
Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
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step 2
Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
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step 3
Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
