General kitchen advice

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.


Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.


Cooking safety

  • Keep electrical leads away from water.
  • Don't put a plant pot or anything wet on top of an electrical appliance.
  • Check the toaster is clean and well away from curtains.

Keep electrical leads from trailing over or going near the cooker.








Poisson Au Champagne Recipe
Poisson Au Champagne Category Game Recipes 
Views 151 
Ratings 0 
Ingredients And Procedures

6 ea Fillets, 8 oz each

1 ea Onion, large, thinly sliced

1 ea Lemon, large, sliced thin

1/8 t Thyme

1/2 ea Bay leaf

4 T Butter

2 t Flour

2 t Butter

2 c Champagne, extra dry or brut

4 ea Egg yolks

1 x Salt & pepper to taste

Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter generously a baking dish large enough to hold fish. Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish in preheated 400 degree oven, checking after 10 minutes. Fish cooks very quickly this way and cannot be allowed to brown. Remove when milky white and flakes to fork. Discard lemon and onion but drain juice into small sauce pan. Keep fish warm. Concentrate juice over stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and egg yolks. Thicken beating over double boiler or over low fire. Cool sauce quickly when done. Spread over fish and serve. Recipe date: 12/11/87



 
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