Cooking advice

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.

Buying an Oven : If you need to purchase a gas oven or range, look for one with an automatic, electric ignition system. An electric ignition saves gas-because a pilot light is not burning continuously.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Juniper Marinated Medallions Of Caribou Fillet Recipe

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Ingredients And Procedures

10 Juniper berries

2 tb Oil

2 lb Fillet of caribou

1 Onion; chopped

1 Carrot; diced

2 c Red wine

2 Cloves

1 Bay leaf

1 Sprig rosemary

Salt Fresh ground black pepper Flour for coating Butter for frying 4 tb Cream

1 tb Black currant jam

Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside. Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside. Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm. Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve.

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<h1>Juniper Marinated Medallions Of Caribou Fillet</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>10 Juniper berries <P>2 tb Oil <P>2 lb Fillet of caribou <P>1 Onion; chopped <P>1 Carrot; diced <P>2 c Red wine <P>2 Cloves <P>1 Bay leaf <P>1 Sprig rosemary <P>Salt Fresh ground black pepper Flour for coating Butter for frying 4 tb Cream <P>1 tb Black currant jam <P>Fry the crushed juniper berries in the oil until they change colour slightly. Cool. Marinate the caribou fillet in this oil and juniper mixture overnight, in a cool place. Cut the caribou fillet into steaks, or medallions, about 3/4 inch thick. Trim the edges then set the medallions aside. Fry the trimmings in a little oil until brown and crispy. Add the chopped onion and carrot and fry gently until onion is golden brown. Pour in the red wine, add the cloves and herbs and reduce gently til half volume. Strain and set sauce aside. Season the medallions with pepper, toss in flour and then fry in butter until well browned but pink inside. Salt them and put on one side to keep warm. Pour some of the sauce into the frying pan and scrape to mix in the meat juices. Add the cream, and stir to incorporate it into the sauce; do not allow to boil. Finally, add the black currant jam. Pour the sauce over and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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