General kitchen advice

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

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Hollandise Sauce Recipe

	Category	Sauce Recipes
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Ingredients And Procedures

------------------------USE ON MEATS AND VEGETABLES------------------------ 1/4 lb Butter

3 Large egg yolks

2 tb Lemon juice

1/2 ts Salt

1/4 ts Pepper

Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991.

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<h1>Hollandise Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------USE ON MEATS AND VEGETABLES------------------------ 1/4 lb Butter <P>3 Large egg yolks <P>2 tb Lemon juice <P>1/2 ts Salt <P>1/4 ts Pepper <P>Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. Recipe acquired from Jean Allen (GRDG72B) Prodigy, December 29, 1991. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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