Cooking 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 Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.












Gooseberry Curd Recipe
Gooseberry Curd Category Egg Recipes 
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Ingredients And Procedures

1 pt Gooseberries

2 tb -Water

1/2 c Sugar

2 tb Unsalted butter

2 Eggs

1 Egg yolk

Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 F. Pour into a container, cover, and chill. Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show. This also makes a delicious filling for cakes. Like most high-acid fruit curds, this will keep at least two weeks in the refrigerator. Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe until it mounds softly and will just barely hold its shape. The volume will approximately double after it is whipped. There should be no hint of graininess, which is the first sign that the cream is overbeaten and turning to butter. Stir in vanilla and sugar to taste. Or you may flavor the cream with spirits or liqueurs, wine, fruit purees or jams, or the reduced liquid from poached fruit.

 
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