General kitchen advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Cream Of Eggplant Soup Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

1 lb Eggplant

Salt 2 oz Butter

1 md Onion, finely diced

2 Stalks celery, diced

1 t Curry powder

1 pn Thyme

1 pn Basil

4 c Chicken stock

1 c Potato, diced

1/2 c Cream

Salt Pepper Diced tomato, for garnish Chopped chives, for garnish Dice the eggplant but do not peel. Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes. Put in a strainer and run a little water over the dice, pat dry. This removes any bitter taste which would spoil the soup. Melt the butter in a saucepan and add the onion, celery and eggplant. Saute', stirring occasionally until the vegetables have slightly softened. Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick. Add the curry powder and fry to release the flavors. Add thyme, basil, chicken stock and the potato. Cover and simmer until the vegetables are quite soft, about 30 minutes.

Put the soup through a sieve or moulin and add the cream. Taste for seasoning. Add a little diced tomato or chopped chives for garnish and color. This soup keeps well for several days. However, if you intend making it beforehand and keeping it, only add the cream when you reheat it. It thickens as it stands, but it can be thinned with a little milk. From "A Taste of Class" by Beverley Sutherland Smith Posted by Steve Herrick. Courtesy of Fred Peters.

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<h1>Cream Of Eggplant Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Eggplant <P>Salt 2 oz Butter <P>1 md Onion, finely diced <P>2 Stalks celery, diced <P>1 t Curry powder <P>1 pn Thyme <P>1 pn Basil <P>4 c Chicken stock <P>1 c Potato, diced <P>1/2 c Cream <P><P>Salt Pepper Diced tomato, for garnish Chopped chives, for garnish Dice the eggplant but do not peel. Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes. Put in a strainer and run a little water over the dice, pat dry. This removes any bitter taste which would spoil the soup. Melt the butter in a saucepan and add the onion, celery and eggplant. Saute', stirring occasionally until the vegetables have slightly softened. Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick. Add the curry powder and fry to release the flavors. Add thyme, basil, chicken stock and the potato. Cover and simmer until the vegetables are quite soft, about 30 minutes. <P>Put the soup through a sieve or moulin and add the cream. Taste for seasoning. Add a little diced tomato or chopped chives for garnish and color. This soup keeps well for several days. However, if you intend making it beforehand and keeping it, only add the cream when you reheat it. It thickens as it stands, but it can be thinned with a little milk. From "A Taste of Class" by Beverley Sutherland Smith Posted by Steve Herrick. Courtesy of Fred Peters. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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