Food and cooking tips

Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.














Snails Bourguignonne / Escargots a La Bourguignonne Recipe
Snails Bourguignonne / Escargots a La Bourguignonne Category Appetizer Recipes 
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Ingredients And Procedures

24 Large Paris mushrooms

Salt and pepper 1/2 c Oil

100 Canned Burgundy snails

1/2 c Snail butter

Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking."]

 
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