General cooking tips

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.

Laverbread and Crab Souffles with Cockle Sauce Recipe

	Category	Sauce Recipes
	Views	105
	Ratings	0

Ingredients And Procedures

--------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR-

6 oz -Prepared Crabmeat

6 oz Prepared laverbread

-OR- nori or spinach 2 oz Butter

2 oz Flour

3/4 pt Milk

3 Eggs

1/2 ts Grated nutmeg

Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix

1/4 pt Whipping cream

4 oz Cockles or clams (shelled)

2 oz Prepared laverbread **

If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Laverbread and Crab Souffles with Cockle Sauce</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------------THE SOUFFLES-------------------------------- 1 Boiled crab; -OR- <P>6 oz -Prepared Crabmeat <P>6 oz Prepared laverbread <P>-OR- nori or spinach 2 oz Butter <P>2 oz Flour <P>3/4 pt Milk <P>3 Eggs <P>1/2 ts Grated nutmeg <P>Salt & pepper --------------------------------COCKLE SAUCE-------------------------------- 1/4 pt White sauce from souffle mix <P>1/4 pt Whipping cream <P>4 oz Cockles or clams (shelled) <P>2 oz Prepared laverbread ** <P>If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed for you by Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>