Food and cooking tips

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

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.

Breton Apple Pie Recipe

	Category	Baking Recipes
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Ingredients And Procedures

-By Nick Malgieri 1 c Unsalted butter

1 c Sugar

1 tb Dark rum

1 ts Vanilla

4 lg Egg yolks

2 3/4 c Unbleached all-purpose

-flour Apple Filling (recipe -follows) Egg wash of 1 egg beaten Dash salt Butter 10- or 9-inch springform pan. Line bottom with parchment or wax paper cut to fit. Cream butter until light. Slowly add sugar, beating until mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light. Beat in flour until absorbed, without overmixing. Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides. Spread Apple Filling over dough. Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom. Slide dough over filling and press into place, making sure sides are straight and even. Brush top with egg wash. Trace lattice pattern on top with fork tines. Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly risen. Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings. Like the classic gateau Breton which uses a cross between a pound cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling. Try substituting pears or a compote of slightly underripe peaches or apricots for the apples. Apple Filling 2 pounds Golden Delicious apples 1/2 cup sugar 3 tablespoons butter 2

tablespoons lemon juice 2 tablespoons dark rum Peel, core and slice apples into large saucepan. Add sugar, butter, lemon juice and rum. Cook, covered, until apples exude juices. Remove cover. Reduce heat and cook until juices evaporate. Cool before using. Note: To freeze, chill cake. Wash pan and line with plastic wrap. Ease cake into pan, right side up. Double wrap with plastic wrap. Label and freeze. -----

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<h1>Breton Apple Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-By Nick Malgieri 1 c Unsalted butter <P>1 c Sugar <P>1 tb Dark rum <P>1 ts Vanilla <P>4 lg Egg yolks <P>2 3/4 c Unbleached all-purpose <P>-flour Apple Filling (recipe -follows) Egg wash of 1 egg beaten Dash salt Butter 10- or 9-inch springform pan. Line bottom with parchment or wax paper cut to fit. Cream butter until light. Slowly add sugar, beating until mixture lightens. Beat in rum and vanilla. Add egg yolks, 1 at time, beating until mixture is very smooth and light. Beat in flour until absorbed, without overmixing. Place 1/2 dough in pan and press with fingertips evenly over bottom of pan and out 1 inch up sides. Spread Apple Filling over dough. Flour remaining dough and press into 10- or 9-inch disk on cardboard or tart pan bottom. Slide dough over filling and press into place, making sure sides are straight and even. Brush top with egg wash. Trace lattice pattern on top with fork tines. Bake at 350 degrees 40 to 45 minutes, until deep golden and slightly risen. Cool briefly in pan, then unmold onto rack to cool. Makes about 8 servings. Like the classic gateau Breton which uses a cross between a pound cake and a pastry dough-this dessert lightens a rich dough with a cooked apple filling. Try substituting pears or a compote of slightly underripe peaches or apricots for the apples. Apple Filling 2 pounds Golden Delicious apples 1/2 cup sugar 3 tablespoons butter 2 <P>tablespoons lemon juice 2 tablespoons dark rum Peel, core and slice apples into large saucepan. Add sugar, butter, lemon juice and rum. Cook, covered, until apples exude juices. Remove cover. Reduce heat and cook until juices evaporate. Cool before using. Note: To freeze, chill cake. Wash pan and line with plastic wrap. Ease cake into pan, right side up. Double wrap with plastic wrap. Label and freeze. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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