General tips

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.


Oven Tips : Close the oven door gently - slamming forces out the hot air.


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.









Pate Maison Ala Silver Palate Recipe
Pate Maison Ala Silver Palate Category Appetizer Recipes 
Views 350 
Ratings 5 
Ingredients And Procedures

2 sm Celery ribs with leaves

4 Whole peppercorns

6 c Water

1 ts Salt

1 lb Chicken livers

Tiny pinch of cayenne pepper 1/2 lb (2 sticks) sweet butter

2 ts Dry mustard

1/2 ts Grated nutmeg

1/4 ts Ground cloves

1/4 c Roughly chopped onion

1 sm Garlic clove

1/4 c Calvados

1/2 c Dried currants

1. Add celery and peppercorns to 6 cups water in a saucepan. Add the salt

and bring to a boil. Reduce heat and simmer for 10 minutes. 2. Add chicken livers and simmer very gently for about 10 minutes; livers

should still be pink inside (slightly). 3. Drain; discard celery and peppercorns, and place livers in the bowl of

a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. 4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup

crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings Source: The Silver Palate Restaurant, NYC

 
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