Food and cooking tips

Kitchen Tip : Even though they are like magnets for spills, keep stovetop reflectors clean. They will reflect heat better and save energy. If you need new ones, buy quality. The best on the market can save as much as 1/3 of the energy used with inferior reflectors.

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.

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.

Cooking safety

Don't put oven gloves or tea towels down on the cooker after you've used them.
Never fill a chip pan more than a third full of oil.

Banana-Stuffed French Toast with Streusel Topping Recipe

	Category	Breakfast Recipes
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Ingredients And Procedures

2 tb Plus 1/4 cup (1/2 stick)

-unsalted butter 2 tb Plus 1/2 cup sugar

2 tb Water

2 lg Ripe bananas, peeled, cut

-into 1/2-inch-thick rounds 1 ea Unsliced loaf egg bread

-(1-pound), ends trimmed, -bread cut into 6 slices -(each about 1-1/2 inches -thick) 2 c Milk (do not use low-fat or

-nonfat) 6 lg Eggs

2 1/2 ts Ground cinnamon

1/4 ts Vanilla extract

----------------------------------TOPPING---------------------------------- 1 1/2 c Thinly sliced almonds,

-toasted 1/4 c (packed) golden brown sugar

1/4 c Quick-cooking oats

2 tb All purpose flour

Maple syrup Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350?F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup.

Bon App?tit December 1996 -----

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<h1>Banana-Stuffed French Toast with Streusel Topping</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>2 tb Plus 1/4 cup (1/2 stick) <P>-unsalted butter 2 tb Plus 1/2 cup sugar <P>2 tb Water <P>2 lg Ripe bananas, peeled, cut <P>-into 1/2-inch-thick rounds 1 ea Unsliced loaf egg bread <P>-(1-pound), ends trimmed, -bread cut into 6 slices -(each about 1-1/2 inches -thick) 2 c Milk (do not use low-fat or <P>-nonfat) 6 lg Eggs <P>2 1/2 ts Ground cinnamon <P>1/4 ts Vanilla extract <P><P>----------------------------------TOPPING---------------------------------- 1 1/2 c Thinly sliced almonds, <P>-toasted 1/4 c (packed) golden brown sugar <P>1/4 c Quick-cooking oats <P>2 tb All purpose flour <P>Maple syrup Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 2 tablespoons sugar and 2 tablespoons water and stir until sugar dissolves. Continue stirring until mixture is foamy, about 2 minutes. Add bananas; cook until tender, stirring occasionally, about 5 minutes. Transfer to small bowl; cool. (Can be prepared 4 hours ahead. Cover and chill.) Preheat oven to 350?F. Using small sharp knife, cut 2-inch-long slit in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among pockets in bread. Whisk milk, eggs, 1/2 teaspoon cinnamon, vanilla and 1/2 cup sugar in large bowl to blend. Pour into large glass baking dish. Place bread in egg mixture; let soak 10 minutes, turning occasionally. Place almonds in shallow bowl. Carefully remove bread from egg mixture and coat both sides with almonds. Place bread on heavy large baking sheets. Mix brown sugar, oats, flour and remaining 2 teaspoons cinnamon in medium bowl. Add remaining 1/4 cup butter and rub in, using fingertips, until moist clumps form. Sprinkle topping over bread. Bake French toast until topping is golden brown and filling is hot, about 25 minutes. Transfer toast to plates. Serve hot with maple syrup. <P>Bon App?tit December 1996 ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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