General kitchen advice

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.

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.

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Oven-Braised Pheasant with Sauerkraut Recipe

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Ingredients And Procedures

1/2 ts Dried thyme or I sprig

-fresh 2 sl Lean bacon, diced

2 Pheasants, 2 lb each *

3 lb Sauerkraut, thoroughly

-rinsed and drained 1 1/2 c Dry white wine

1 ts Juniper berries (about 20)

2 Cloves

1 Bay leaf

Defatted chicken stock or -water Salt and freshly ground -black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned

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<h1>Oven-Braised Pheasant with Sauerkraut</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 ts Dried thyme or I sprig <P>-fresh 2 sl Lean bacon, diced <P>2 Pheasants, 2 lb each * <P>3 lb Sauerkraut, thoroughly <P>-rinsed and drained 1 1/2 c Dry white wine <P>1 ts Juniper berries (about 20) <P>2 Cloves <P>1 Bay leaf <P>Defatted chicken stock or -water Salt and freshly ground -black pepper to taste * skinned, trimmed of fat and cut into serving pieces (backbones included) Preheat oven to 300 degrees F. In a large Dutch oven, saute bacon over medium heat until crisp, 3 to 5 minutes. Add legs, backs and wings and brown in batches on all sides, 3 to 4 minutes. (Refrigerate breast pieces, covered, until needed.) Add sauerkraut, wine, Juniper berries, thyme, cloves and bay leaf to the Dutch oven. Cook over medium heat until about half the liquid has evaporated, about 10 to 15 minutes. Place the Dutch oven in the oven, uncovered. Bake for about 2 hours, stirring occasionally and adding liquid as needed, until the legs are tender and the sauerkraut is slightly browned     <p>
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