General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).


Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.


Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.












Fillet Of Salmon with Anchovies and Tomatoes Recipe
Fillet Of Salmon with Anchovies and Tomatoes Category Seafood Recipes 
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Ingredients And Procedures

1 lb Salmon, fillets, trimmed,

-- skin removed, cut into -- 2 ounce pieces on a -- diagonal Flour, all purpose 1/4 c Butter, clarified **

1/4 c Wine, white, dry

1/2 c Cream, whipping

3 ea Anchovy, fillets, chopped

1/2 md Tomato, ripe, cored,

-- seeded, peeled, diced 3 tb Butter, unsalted, chilled

-- cut into pieces 2 tb Chives, fresh, chopped

Salt (to taste) Pepper (to taste) 4 sm Broccoli, florets,

-- (garnish) ** See recipe for Clarified Butter. Pat salmon dry with paper towels. Dip 1 side of each piece in flour, shaking off any excess. Heat the clarified butter in a large skillet over medium-high heat. Working in batches if necessary, saute salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden ( 1 1/2 to 2 minutes.) Carefully turn salmon and brown the second side. Transfer to warm serving plates, blotting up any excess fat from the fish. Keep warm. Pour off butter from the skillet and add wine, scraping up any browned bits. Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes. Lower heat and swirl in butter, 1 or 2 pieces at a time. Add chives and adjust seasonings to taste. Pour sauce over the fish, and garnish with broccoli florets, and serve. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

 
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