General kitchen advice

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Losing weight

The Glycaemic Index Diet
The gi (or glycaemic index) diet is linked to the gi (or glycaemic index), a chart showing foods and a score illustrating the ease with which the carbohydrates of the food type gets converted to sugar in the dieters body. The claim is that slow release types of food (ie those food types with a low Gi number), keep you feeling full longer and mean that you can consume less food without feeling you are always hungry.
It is also extremeley effective for folk with diabetes, as the low GI food types are beneficial in controlling rises in blood glucose levels.

Poisson Au Champagne Recipe

	Category	Game Recipes
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Ingredients And Procedures

6 ea Fillets, 8 oz each

1 ea Onion, large, thinly sliced

1 ea Lemon, large, sliced thin

1/8 t Thyme

1/2 ea Bay leaf

4 T Butter

2 t Flour

2 t Butter

2 c Champagne, extra dry or brut

4 ea Egg yolks

1 x Salt & pepper to taste

Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87

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<h1>Poisson Au Champagne</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 ea Fillets, 8 oz each <P>1 ea Onion, large, thinly sliced <P>1 ea Lemon, large, sliced thin <P>1/8 t Thyme <P>1/2 ea Bay leaf <P>4 T Butter <P>2 t Flour <P>2 t Butter <P>2 c Champagne, extra dry or brut <P>4 ea Egg yolks <P>1 x Salt & pepper to taste <P>Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87 <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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