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General tips

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


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.


Cook safely

Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.
Dry food before putting it in a deep fat fryer (water can make the oil explode).








Romas White Chocolate Bread Pudding Recipe
Romas White Chocolate Bread Pudding Category Dessert Recipes 
Views 57 
Ratings 0 
Ingredients And Procedures

--------------------------------THE PUDDING-------------------------------- 6 c Heavy cream

2 c Milk, whole

1 c Sugar, granulated

10 oz Chocolate, white; broken

-into small pieces 4 Eggs

15 Egg yolks

1 Bread, French 24" loaf

---------------------------------THE SAUCE--------------------------------- 8 oz Chocolate, white; broken

-into pieces 1/2 c Heavy cream

1 oz Chocolate, dark; for garnish

Preheat oven to 275F. In a large saucepan, heat the whipping cream, milk and sugar over medium heat until the mixture just begins to bubble around the edges but is not boiling. Add the white chocolate pieces and stir until melted. Remove from heat. Combine the whole eggs and the egg yolks in a large bowl. Slowly pour the hot cream mixture into the eggs in a steady stream, whipping the eggs as you pour. Slice the bread 1 inch thick (Use stale bread, or slice the bread then dry in a 275^ oven for about 10 minutes) Place the bread in a pan measuring about 9 x 12 inches. Pour half the egg mixture over the bread. Use your fingers to press the bread into the mix so that it absorbs the liquid and becomes soggy. Pour in the remaining mix. Cover the pan with foil and bake in a 350 degree oven for 1 hour. Remove the foil and bake

for an additional 30 minutes, or until the pudding is set and top is golden brown. Make the sauce: Bring the cream to a boil in a small saucepan. Remove from the heat and add the white chocolate, stirring until smooth and completely melted. Spoon over the bread pudding. To serve: You can either serve the bread pudding warm, spooned right out of the pan and topped with the sauce and grated chocolate, or prepare ahead of time for a more polished presentation. Chill the bread pudding until completely set and firm, about 6 to 8 hours. Loosen the sides from the pan with a knife and invert the pudding onto a cutting surface. Cut into 6 squares, then cut the squares in half to make 12 triangles. Place the triangles on a cookie sheet and heat in a 275^ oven for 15 minutes. Serve with sauce and garnish with chocolate shavings.

 
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