Cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Cook safely

Don't put anything metallic inside the microwave.

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Bacalhau Recipe

	Category	Egg Recipes
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Ingredients And Procedures

2 lb Salt cod; soaked

2 lg Onion; sliced

6 tb Butter

1 Garlic clove; minced

3 lg Potato

2 tb Bread crumbs

10 Green olive, pitted

10 Olive, black

4 Egg; hard-cooked

1/2 c Parsley, fresh; chopped

Wine vinegar Olive oil Pepper, black Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly. Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces. Saute the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice into 1/4" pieces. Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side. -- The Nero Wolfe Cookbook per Sam Waring

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<h1>Bacalhau</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Salt cod; soaked <P>2 lg Onion; sliced <P>6 tb Butter <P>1 Garlic clove; minced <P>3 lg Potato <P>2 tb Bread crumbs <P>10 Green olive, pitted <P>10 Olive, black <P>4 Egg; hard-cooked <P>1/2 c Parsley, fresh; chopped <P>Wine vinegar Olive oil Pepper, black Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly. Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces. Saute the onions in half the butter until they are tender and golden. Add the barlic. Boil the unpeeled potatoes in salted water. Once tender, remove from the heat, refresh in running cold water; then remove skins. Drain and slice into 1/4" pieces. Preheat oven to 350 F. Grease a 1-1/2 quart casserole with the remaining butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper, and repeat layering. Sprinkle bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish with olives and eggs, and sprinkle with parsley. Serve with wine vinegar and oil in cruets and pepper on the side. -- The Nero Wolfe Cookbook per Sam Waring <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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