General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

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.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Peche Royale Dans Son Panier Fleuri Recipe

	Category	Chocolate Recipes
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Ingredients And Procedures

1/2 c Flour

1/4 c Sugar

2 lg Eggs

1/2 c Milk

Oil, for frying 4 ea Genoise, 3" layers **

2 ea Peaches, ripe

Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea Egg yolks

1/4 c Sugar

2 oz Grand Marnier

2 tb Water, warm

** See recipe for Genoise Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter. Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain. Fit the genoise into the bottom of each basket. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers. Sabayon: ======== Whisk egg yolks with sugar until they are light and lemon-colored. Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully. Add warm water in a stream and whisk to form a smooth light-yellow sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans

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<h1>Peche Royale Dans Son Panier Fleuri</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Flour <P>1/4 c Sugar <P>2 lg Eggs <P>1/2 c Milk <P>Oil, for frying 4 ea Genoise, 3" layers ** <P>2 ea Peaches, ripe <P>Pate a choux ** ----------------------------------SABAYON---------------------------------- 3 ea Egg yolks <P>1/4 c Sugar <P>2 oz Grand Marnier <P>2 tb Water, warm <P>** See recipe for Genoise Put the flour in a bowl and add sugar and mix. Beat in eggs one at a time and, when they are incorporated and the dough is smooth, add milk to make a batter. Dip a ladle or a mold into the hot fat briefly and dip into the batter. Put the ladle back into the fat carefully and fry until a "basket" comes away from the ladle. Fry the basket until it's golden and drain. Fit the genoise into the bottom of each basket. Drop peaches one at a time into boiling water for 10 seconds to loosen the skin, then peel, halve and remove the pit. Place a peach half on each genoise. Form "handles" for the "baskets" out of Pate a Choux and bake them, then secure to the baskets with thick chocolate icing. Top each peach with sabayon and garnish with candy flowers. Sabayon: ======== Whisk egg yolks with sugar until they are light and lemon-colored. Add Grand Marnier and continue whisking. Put the mixture over low heat and cook carefully. Add warm water in a stream and whisk to form a smooth light-yellow sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Michel Marcais, Begue's Restaurant, New Orleans <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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