General kitchen advice

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.

Broccoli Ramekins with Hollandaise

	Category	Egg Recipes
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Ingredients And Procedures

3/4 c Lukewarm milk

2 Eggs, slightly beaten

1/2 ts Salt

1 ts Scraped onion

1/8 ts Nutmeg

1 c Thawed, drained, chopped

Frozen broccoli -----------------------------HOLLANDAISE SAUCE----------------------------- 1 Egg yolk

1 tb Cream

1 ts Lemon juice

2 ts Butter

Salt and cayenne 1. Combine all the ingredients and whisk until blended. Pour into two

large buttered custard cups filling them 3/4 full. Place on a rack in a pan and fill so that the water reaches the level of the vegetable. 2. Bake 20 minutes at 325F or until an inserted knife comes out clean.

The timbales can be made in advance and reheated. Turn out onto a heated plate. Garnish with Hollandaise. HOLLANDAISE SAUCE 1. Whisk egg yolk, cream, and lemon juice over moderate heat for about

one minute or until sauce just begins to thicken. Take from heat and whisk in butter. Return to heat for a moment to thicken, whisking hard. Season with salt and cayenne. Sauce can be made in advance and reheated in a microwave oven or over warm water; however, if ingredients are assembled, it can be made easily at the last minute.

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<h1>Broccoli Ramekins with Hollandaise</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 c Lukewarm milk <P>2 Eggs, slightly beaten <P>1/2 ts Salt <P>1 ts Scraped onion <P>1/8 ts Nutmeg <P>1 c Thawed, drained, chopped <P>Frozen broccoli -----------------------------HOLLANDAISE SAUCE----------------------------- 1 Egg yolk <P>1 tb Cream <P>1 ts Lemon juice <P>2 ts Butter <P>Salt and cayenne 1. Combine all the ingredients and whisk until blended. Pour into two <P>large buttered custard cups filling them 3/4 full. Place on a rack in a pan and fill so that the water reaches the level of the vegetable. 2. Bake 20 minutes at 325F or until an inserted knife comes out clean. <P>The timbales can be made in advance and reheated. Turn out onto a heated plate. Garnish with Hollandaise. HOLLANDAISE SAUCE 1. Whisk egg yolk, cream, and lemon juice over moderate heat for about <P>one minute or until sauce just begins to thicken. Take from heat and whisk in butter. Return to heat for a moment to thicken, whisking hard. Season with salt and cayenne. Sauce can be made in advance and reheated in a microwave oven or over warm water; however, if ingredients are assembled, it can be made easily at the last minute. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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