General kitchen advice

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.





Artichoke and Oyster Souffle Recipe
Artichoke and Oyster Souffle Category Seafood Recipes 
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Ingredients And Procedures

4 md Artichokes

1 md Lemon, halved

Oyster Souffle Base ** Oyster Sauce ** ** See recipes for Oyster Souffle Base, and Oyster Sauce. Trim the artichokes and rub the cut ends with lemon. (This prevents oxidation which can turn the ends of the artichokes brown.) Drop the artichokes into boiling salted water and cook for 30 minutes or until the bottoms are just tender and a leaf pulls out with only slight resistance. Remove the choke from the water, re-form the cooked artichoke and stuff with the souffle base. Preheat your oven to 375 F. Bake for 20 minutes or until the souffle is puffed and brown. Serve topped with Oyster Sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerhard Brill, Commander's Palace Restaurant, New Orleans

 
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