Food tips

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.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

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

Salad - Fournous Ovens Recipe

	Category	Salad Recipes
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Ingredients And Procedures

----------------------------------DRESSING---------------------------------- 1 c Oil, salad

1/4 c Vinegar, red, tarragon

1 ea Egg yolk

1 tb Mustard, dijon

-----------------------------------SALAD----------------------------------- 1 ea Lettuce, butter, head

1 ea Endive, head

2 oz Shrimp, small

2 oz Cheese, Roquefort,

-- crumbled 1 ea Mushroom, bay, Enoki

Parsley, chopped Salt Pepper Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge

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<h1>Salad - Fournous Ovens</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------DRESSING---------------------------------- 1 c Oil, salad <P>1/4 c Vinegar, red, tarragon <P>1 ea Egg yolk <P>1 tb Mustard, dijon <P>-----------------------------------SALAD----------------------------------- 1 ea Lettuce, butter, head <P>1 ea Endive, head <P>2 oz Shrimp, small <P>2 oz Cheese, Roquefort, <P>-- crumbled 1 ea Mushroom, bay, Enoki <P>Parsley, chopped Salt Pepper Dressing: ========= Mix egg yolk and mustard with whip, add vinegar, then slowly pour in salad oil while whipping. Salt and pepper to taste. Salad: ====== Wash the lettuce and endive. Toss lettuce with dressing, sprinkle with coarse ground pepper, 3 leaves on each serving plate. Julienne endive and toss with the dressing; then sprinkle it on the lettuce. Toss shrimp with dressing and sprinkle on the lettuce. Sprinkle with Roquefort cheese, mushrooms, and parsley and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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