General cooking tips

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.


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.


Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.












Redfish En Croute Aux Deux Mousses Recipe
Redfish En Croute Aux Deux Mousses Category Seafood Recipes 
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Ingredients And Procedures

1 x Spinach Mousse **

1 x Salmon Mousse **

1 c Beurre Blanc **

5 lb Redfish, whole (or other

-- firm fleshed fish) 1 ea Puff pastry, sheet,

-- 12" x 14", frozen or -- homemade ** See other recipes for Spinach Mousse and Salmon Mousse, and Beurre Blanc. Remove the fish filets from the backbone, keeping the head and tail intact. Roll the pastry into a rectangle and put the head, tail and bottom filet on the pastry. Spread the filet with some salmon mousse and then some spinach mousse. Cover with the top filet. Paint the pastry with melted butter and trim it down to the shape of a fish. Fold over half of the pastry and paint it with melted butter again. Fold over the other side and smooth into a fish silhouette. Paint the pastry again and decorate it with pastry scraps cut into the shapes of scales and fins. Paint the entire pastry with additions with butter and put it all on a lightly buttered baking sheet. Preheat your oven to 350 F. Put the pastry in the oven and bake until golden, about 40 minutes. Serve with the beurre blanc. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

 
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