General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Curried Cream Of Cauliflower & Apple Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

4 c Chicken stock

1 1/2 tb Unsalted butter

1 c Onions, chopped

2 tb Curry powder

1/2 ts Saffron threads

-OR 2 pn Saffron powder

1 c Golden Delicious apple,

-peeled, split, cored and -sliced 4 c Cauliflower (about 1 medium

-head), greens and stem -discarded, head broken up -into small florets The following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp." Warm the chicken stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving.

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<h1>Curried Cream Of Cauliflower & Apple Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 c Chicken stock <P>1 1/2 tb Unsalted butter <P>1 c Onions, chopped <P>2 tb Curry powder <P>1/2 ts Saffron threads <P>-OR 2 pn Saffron powder <P>1 c Golden Delicious apple, <P>-peeled, split, cored and -sliced 4 c Cauliflower (about 1 medium <P>-head), greens and stem -discarded, head broken up -into small florets The following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp." Warm the chicken stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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