Cooking tips

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

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Dieting 101

The Glycaemic Index Diet
The glycaemic index diet is reliant on the gi (or glycaemic index), a chart showing food types and an indicator of the ease that the glucose of the food gets changed to sugar in your bloodstream. The theory is that long-acting types of food (ie with a low Glycaemic score), keep you satiated for longer and help to eat fewer food without starving yourself.
It's also extremely beneficial for diabetes sufferers, as the low GI types of food are beneficial in controlling increases in blood glucose secretion.

Red Snapper In Brodetto with Polenta Recipe

	Category	Seafood Recipes
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Ingredients And Procedures

----------------------------------POLENTA---------------------------------- 6 c Water, cold

1 tb Butter, unsalted

1 ts Salt

1 Bay leaf

1 1/2 c Cornmeal

--------------------------RED SNAPPER IN BRODETTO-------------------------- 4 lb Red Snapper, cleaned OR

4 lb Stripped Bass, cleaned OR

4 lb Sea Bass, cleaned OR

4 lb Monkfish, cleaned

2 c Oil, vegetable

1 c Flour, all purpose

3/4 c Oil, olive

1 c Onion, finely chopped

1/2 c Scallion, finely chopped

-- white part only Salt 2 tb Paste, tomato

1/4 c Vinegar, red wine (or more)

3 c Water, hot

Pepper (to taste) For Polenta: ============ In a heavy saucepan, combine water, butter, salt and bay leaf. Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat. Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes.

Cover and keep warm. For Red Snapper in Brodetto: ============================ With a cleaver, cut each fish into 3 pieces, leaving head and tail on. Heat vegetable oil in skillet to about 350 F. Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes. Drain on paper towels and set aside. In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and saute, tossing until lightly golden, about 5 minutes.

Add fish in single layer and sprinkle with salt. Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally. Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes. Carefully turn pieces of fish. Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes. Transfer fish and a mounded spoonful of polenta to warm serving plates. Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed. Pour over fish and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York

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<h1>Red Snapper In Brodetto with Polenta</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------POLENTA---------------------------------- 6 c Water, cold <P>1 tb Butter, unsalted <P>1 ts Salt <P>1 Bay leaf <P>1 1/2 c Cornmeal <P>--------------------------RED SNAPPER IN BRODETTO-------------------------- 4 lb Red Snapper, cleaned OR <P>4 lb Stripped Bass, cleaned OR <P>4 lb Sea Bass, cleaned OR <P>4 lb Monkfish, cleaned <P>2 c Oil, vegetable <P>1 c Flour, all purpose <P>3/4 c Oil, olive <P>1 c Onion, finely chopped <P>1/2 c Scallion, finely chopped <P>-- white part only Salt 2 tb Paste, tomato <P>1/4 c Vinegar, red wine (or more) <P>3 c Water, hot <P>Pepper (to taste) For Polenta: ============ In a heavy saucepan, combine water, butter, salt and bay leaf. Pour in cornmeal in a thin stream, stirring constantly. Bring mixture to a simmer, stirring constantly, over medium heat. Reduce heat to medium low. Continue to stir over heat until mixture is smooth, very thick, and pulls away from sides of pan, about 15 minutes. <P>Cover and keep warm. For Red Snapper in Brodetto: ============================ With a cleaver, cut each fish into 3 pieces, leaving head and tail on. Heat vegetable oil in skillet to about 350 F. Dredge pieces of fish in flour, shaking off excess. Cook, turning once, until lightly golden but not cooked through, about 5 minutes. Drain on paper towels and set aside. In separate large skillet, heat olive oil over medium high heat. Add onion and scallion and saute, tossing until lightly golden, about 5 minutes. <P>Add fish in single layer and sprinkle with salt. Spoon tomato paste between pieces of fish and cook about 3 minutes, shaking pan occasionally. Stir together vinegar and hot water and add to fish. Bring to boil then lower the heat and simmer, uncovered, 2 to 3 minutes. Carefully turn pieces of fish. Increase heat to medium high and continue to cook just until fish is cooked through, about 10 minutes. Transfer fish and a mounded spoonful of polenta to warm serving plates. Boil sauce vigorously until slightly thickened and correct seasoning with salt, pepper, and a few drops of wine vinegar, if needed. Pour over fish and serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Lidia Bastianich, Felidia Restaurant, New York <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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