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.

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?

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Cascabel and Grapefruit Sauce Recipe

	Category	Fruit Recipes
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Ingredients And Procedures

24 Dried Cascabel Pepper

-See Note 3 c Water

6 Cloves Garlic

4 c Fresh Grapefruit juice

1 c Fresh Orange juice

3 ts Allspice (Jamaican)

1 ts Salt

: NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above.

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<h1>Cascabel and Grapefruit Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>24 Dried Cascabel Pepper <P>-See Note 3 c Water <P>6 Cloves Garlic <P>4 c Fresh Grapefruit juice <P>1 c Fresh Orange juice <P>3 ts Allspice (Jamaican) <P>1 ts Salt <P>: NOTE: Cascabel Peppers, this pepper is small (1 1/2 inch or so), round and dark brown. This is the "little rattles" pepper that comes from the Veracruz area. This pepper is not elongated, not black, not from South America, and not real hot. Cascabel is also known as the chili bola. : METHOD: Remove stem and seed from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. SEE HINT. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. : HINT: If a very smooth sauce is required, pass the rehydrated, coarsely chopped, chiles through a food mill, then proceed as above. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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