Cooking advice

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

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.

Losing weight

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet is still widely used today. Although highly controversial, it allows weight reduction whilst encouraging you to eat many of the foods you love, such as bacon and hard cheeses.
Unlike other diets, on the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. Because of this, it is known as a low carb/high protein, diet.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles Recipe

	Category	Duck Recipes
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Ingredients And Procedures

2 ea Ducklings, with giblets

1 md Onion, chopped

1 md Carrot, chopped

2 c Demi-glace

4 oz Veal, shoulder, chopped

4 oz Pork, tenderloin, chopped

1 lg Egg

Salt (to taste) Pepper (to taste) 2 oz Cognac

2 oz Wine, port

1/4 c Sugar

1/4 c Water

2 oz Vinegar, wine, red

1 pt Blueberries

2 tb Oil, peanut

Remove the duck giblets and set aside. Cut off each leg and thigh in one piece. Remove breasts whole from the bone. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 minutes at 400 F or until the bones are brown. Put browned bones and vegetables in a pot and add the demi-glace. Bring to a boil and simmer gently for an hour or more. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add egg (2 eggs if they are medium sized or smaller). Season with salt and pepper and continue to process. Add cognac and port and blend to a smooth texture. Carefully cut open the thigh of the duck and cut out the thigh bone. Fill the pocket created with the stuffing and fold the skin around it. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F. Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce. Stir and simmer for 5 minutes and add blueberries. Heat oil and brown reserved breasts, skin side first. Remove from pan, cut off skin, and brown the breast again. Slice the browned breasts into strips and serve with the stuffed legs and sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Jambonnette Et Les Aiguillettes De Canard Aux Myrtilles</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 ea Ducklings, with giblets <P>1 md Onion, chopped <P>1 md Carrot, chopped <P>2 c Demi-glace <P>4 oz Veal, shoulder, chopped <P>4 oz Pork, tenderloin, chopped <P>1 lg Egg <P>Salt (to taste) Pepper (to taste) 2 oz Cognac <P>2 oz Wine, port <P>1/4 c Sugar <P>1/4 c Water <P>2 oz Vinegar, wine, red <P>1 pt Blueberries <P>2 tb Oil, peanut <P>Remove the duck giblets and set aside. Cut off each leg and thigh in one piece. Remove breasts whole from the bone. Chop the duck carcass and put it into a roasting pan with the onion and carrot. Roast for 45 minutes at 400 F or until the bones are brown. Put browned bones and vegetables in a pot and add the demi-glace. Bring to a boil and simmer gently for an hour or more. Put the reserved liver and gizzard into a food processor with the veal and pork. Puree a few seconds and add egg (2 eggs if they are medium sized or smaller). Season with salt and pepper and continue to process. Add cognac and port and blend to a smooth texture. Carefully cut open the thigh of the duck and cut out the thigh bone. Fill the pocket created with the stuffing and fold the skin around it. Wrap the leg in buttered foil and bake in a 375 F oven for an hour or until the internal temperature is 165 F. Caramelize the sugar and water carefully and add vinegar. Cook until syrupy and strain in the duck-enriched brown sauce. Stir and simmer for 5 minutes and add blueberries. Heat oil and brown reserved breasts, skin side first. Remove from pan, cut off skin, and brown the breast again. Slice the browned breasts into strips and serve with the stuffed legs and sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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