Cooking tips

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.

Oven Tips : Switch your oven off a few minutes before your food is ready - it will stay hot enough to finish cooking the food.

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Cooking safety

Don't let yourself be distracted while cooking.
If a deep fat frying pan catches fire don't move it (it could give you terrible burns).

Bluefish Rolls

	Category	Game Recipes
	Views	367
	Ratings	0

Ingredients And Procedures

2 lb Bluefish fillet 12" long

1 c Wine, white

3/4 t Salt

1/2 t Lemon pepper

1 t Oregano

1/2 c Parsley, chopped

1/2 c Almonds, crushed

12 ea Cherry tomatoes

3 c Noodles, cooked

1/4 c Parsley, finely chopped

1/4 c Romano cheeze

1 T Olive oil

1 x Lemon pepper, pinch

Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheeze, oil and pepper. Place fish rolls on noodles and serve. Also for: Try white trout, amberjack, spanish mackerel Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85

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<h1>Bluefish Rolls</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Bluefish fillet 12" long <P>1 c Wine, white <P>3/4 t Salt <P>1/2 t Lemon pepper <P>1 t Oregano <P>1/2 c Parsley, chopped <P>1/2 c Almonds, crushed <P>12 ea Cherry tomatoes <P>3 c Noodles, cooked <P>1/4 c Parsley, finely chopped <P>1/4 c Romano cheeze <P>1 T Olive oil <P>1 x Lemon pepper, pinch <P>Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture, then roll each strip around cherry tomato. Place rolls on lightly oiled baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking. Drain and add parsley, cheeze, oil and pepper. Place fish rolls on noodles and serve. Also for: Try white trout, amberjack, spanish mackerel Source: THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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