Cooking 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.


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


Dieting 101

A low calorie weight loss regime

Rather obviously, the low calorie diet is based on the fact that if you want to reduce weight, it is essential to take in less calories than you need.

What is a calorie?
The calorie is the standard unit for energy measurement in dieting. A 'calorie' is the the amount of energy required to raise the temperature of 1 gram of water by 1 degree centigrade at atmospheric pressure. If a food type contains more calories, then it will provide your body with more energy to use when your body burns it.

Low calorie foods include cabbage, cucumbers, melon, steaks and burgers, and white eggs.











Salmon with Asparagus Sauce Recipe
Salmon with Asparagus Sauce Category Seafood Recipes 
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Ingredients And Procedures

-----------------------------------SAUCE----------------------------------- 1 1/2 lb Asparagus, medium/small

2 oz Butter, unsalted

2 c Cream, heavy

Salt (to taste) Pepper (to taste) ----------------------------------ASSEMBLY---------------------------------- 8 ea Salmon, steaks, 3/4-inch

-- thick, boned 2 oz Butter

For the Sauce: ============== Wash the asparagus and snap off the white ends. Set aside all tops and half that number of ends. Plunge the tops into a large pot of salted, boiling water and cook until limp but not for too long. (Note: Cook slightly longer than for eating. If undercooked, they will not process well; if overcooked, they will taste earthy.) Drain the asparagus thoroughly and, while still hot, run it through food processor with unsalted butter for 3 - 4 minutes until smooth, scraping down the sides of the processor frequently. Meanwhile, chop asparagus ends to remove the dry hard field cuts and simmer with cream. Cook the ends slowly for 20 minutes, then strain, pressing through gently. Just before serving, combine asparagus, butter and cream. Heat slowly to just below boiling point. Adjust the seasonings to taste. To Assemble: ============ Salt and pepper the salmon steaks. Melt the butter in a heavy enamel or copper saute pan. When the butter begins to brown, add salmon and cook one side for 30 seconds. Remove the pan from heat, turn the salmon carefully, and let cook in the hot pan off of the heat for 30 seconds. Salmon will still be quite rare. If you like your fish done more, add to the cooking time slightly. Don't overcook! The salmon loses a lot of flavor when overcooked. Place the salmon on a towel (cloth or paper) to drain. Just before you finish cooking the salmon, spoon some of the sauce onto heated plates; then place the cooked drained salmon on top of the sauce and serve immediately. Preparation time: 1 hour Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay

 
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