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Food and cooking tips

Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.


Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.


Weight loss

Low calorie diet

In simple terms, a low calorie weight loss regime states that if you are going to reduce weight, then you have to injest less calories than your body normally needs.

So what is a calorie?
The calorie is the standard unit for energy measurement in dieting. A 'calorie' is the the amount of energy required to raise one cubic centimeter of water by one degree centigrade. If something has higher calories, then it will turn into more energy when your body burns it.

Low calorie foods include watercress, bell pepper, watermelon, meals containing beef, and white eggs.








Salmon "In My Style" Recipe
Salmon Category Seafood Recipes 
Views 121 
Ratings 0 
Ingredients And Procedures

1 x Fish Fume *

1 x Crayfish Tail Salad *

------------------------------WHITE WINE SAUCE------------------------------ 2 tb Butter

3 ea Shallots, chopped

3 lg Mushrooms, chopped

1 c Wine, white

2 c Fish Fume *

1 c Cream, heavy

Salt Pepper ------------------------------------FISH------------------------------------ 2 lb Salmon, filet

2 tb Butter

* See Fish Fume, and Crayfish Tail Salad recipe. White Wine Sauce: ================= In a saute pan heat the butter, then add the shallots, and mushrooms. Cook briefly for about two minutes. Add the wine and 1 cup of fish fume, cook about 5 minutes more. Add cream to thicken (sauce should be more white than gray). Reduce for 20 minutes, then strain through chinois. Reduce again for 3 - 4 minutes more. Sauce should be thick enough to coat a spoon. Whip, add salt and pepper and reserve. Fish: ===== Slice the salmon from the boned fish at an angle, about 1 to 1 1/2 inches thick. Pound the filets thin under a dampened plastic paper and store in parchment paper until ready to cook. Salt the salmon lightly inside and out. In a non-stick pan, heat 2 tablespoons of butter. When the butter is hot, take the pan off the heat, place the salmon in the pan, return the pan to heat, and cook briefly (three to four minutes.) Remove from heat, turn once, and place back on the heat. Cook for three or four minutes more. Take the pan off of the heat and turn the salmon one last time for the "cool side" to absorb some of the juices. To serve, spoon sauce into a pool on a serving plate, place salad in center of the plate, and arrange salmon on the salad. Garnish with red basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA

 
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