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.

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Cooking safety

Don't let yourself be distracted while cooking.
If a deep fat frying pan catches fire don't move it (it could give you terrible burns).

Escudella De Pages (Country Stew) Recipe

	Category	Bean Recipes
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Ingredients And Procedures

2 1/2 qt Water

4 Veal bones

1 Ham bone

Salt 1 Generous pinch of saffron

-threads 3 tb Olive oil

4 oz Salt pork

4 oz Peeled, chopped onions

1/2 Stewing chicken, bite-sized

-pieces 1/2 lb Veal, bite-sized pieces

1/2 lb Potatoes

1 md Leek

5 oz Carrots

4 oz Green cabbage

4 oz Dried Great Northern, cooked

4 oz Rice

3 oz Pasta, medium or large

(NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot. Pages, in Catalan, means peasant, rural, or rustic.

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<h1>Escudella De Pages (Country Stew)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 qt Water <P>4 Veal bones <P>1 Ham bone <P>Salt 1 Generous pinch of saffron <P>-threads 3 tb Olive oil <P>4 oz Salt pork <P>4 oz Peeled, chopped onions <P>1/2 Stewing chicken, bite-sized <P>-pieces 1/2 lb Veal, bite-sized pieces <P>1/2 lb Potatoes <P>1 md Leek <P>5 oz Carrots <P>4 oz Green cabbage <P>4 oz Dried Great Northern, cooked <P>4 oz Rice <P>3 oz Pasta, medium or large <P>(NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot. Pages, in Catalan, means peasant, rural, or rustic. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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