General cooking tips

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Weight loss info

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet has been one of the most popular weight loss systems over the last few years. Although not accepted by all scientists, it enables fat reduction whilst allowing many of the foods you love, for example beef and some dairy produce.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a low carbohydrate/high protein, weight loss regime.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Anchoyade Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

Jim Vorheis 4 oz Flat anchovy fillets

2 md Cloves garlic, finely

-chopped 1 ts Tomato paste

1 tb To 1 1/2 tb olive oil

2 ts Lemon juice (or red wine

-vinegar) Freshly ground black pepper 8 To 10 slices French bread,

-1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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<h1>Anchoyade</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Jim Vorheis 4 oz Flat anchovy fillets <P>2 md Cloves garlic, finely <P>-chopped 1 ts Tomato paste <P>1 tb To 1 1/2 tb olive oil <P>2 ts Lemon juice (or red wine <P>-vinegar) Freshly ground black pepper 8 To 10 slices French bread, <P>-1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley <P>Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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