Food tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

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.

Almond Biscotti No.2 Recipe

	Category	Baking Recipes
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Ingredients And Procedures

1 Unsalted unblanched almonds

--- (12 oz) 1/4 c Canola oil

1 1/4 c Sugar

2 Eggs

2 3/4 c Whole wheat pastry-grind

-flour -- or All-purpose flour 1 ts Baking powder

1/2 ts Salt

1 ts Anise seeds; finely crushed

Recipe by: Jane Rubey, gourmet@aimnet.com (1996) Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be careful not to scorch. (Cut a few nuts open and check that the centers are lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature to 325F. Lightly spray-grease a large cooking sheet. In a large mixer bowl, beat together oil, sugar and eggs. Sift flour, baking powder and salt together. Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together. Divide dough into 2 equal parts. Spread each portion of dough into a strip about 3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully remove

each cookie strip to a cutting board and cut diagonally into 1/2-inch slices. Turn each slice onto its side and return to baking sheet. Return to oven and bake another 15 minutes. Remove from pan and cool on a rack. Makes 3-1/2 dozen cookies. Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved -----

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<h1>Almond Biscotti No.2</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 Unsalted unblanched almonds <P>--- (12 oz) 1/4 c Canola oil <P>1 1/4 c Sugar <P>2 Eggs <P>2 3/4 c Whole wheat pastry-grind <P>-flour -- or All-purpose flour 1 ts Baking powder <P>1/2 ts Salt <P>1 ts Anise seeds; finely crushed <P>Recipe by: Jane Rubey, gourmet@aimnet.com (1996) Toast nuts in a 350F oven, about 8 to 10 minutes, until aromatic.Be careful not to scorch. (Cut a few nuts open and check that the centers are lightly browned but not dark.) Chop nuts coarsely. Reduce oven temperature to 325F. Lightly spray-grease a large cooking sheet. In a large mixer bowl, beat together oil, sugar and eggs. Sift flour, baking powder and salt together. Add dry ingredients, anise seed and almonds to mixer and mix until dough pulls together. Divide dough into 2 equal parts. Spread each portion of dough into a strip about 3- X 12-inches long. Bake in preheated oven for 30 minutes. Carefully remove <P>each cookie strip to a cutting board and cut diagonally into 1/2-inch slices. Turn each slice onto its side and return to baking sheet. Return to oven and bake another 15 minutes. Remove from pan and cool on a rack. Makes 3-1/2 dozen cookies. Copyright=A9 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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