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Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient


Dieting 101

The Zone Diet
The Zone diet is a diet primarily invented by Barry Sears in a number of books, publications and an associated website. The Zone diet isn’t specifically a fat reduction diet, however many zone diet followers discover that they reduce a few pounds by following it.
The science behind the Zone Diet is that if one were to gain control of the secretion of insulin and glucogen (two hormones produced naturally by your body), then your body releases eicosanoids (anti-inflamatory chemicals) which, as a result puts your body in a balanced state which is far more healthy than other diets, known as the 'zone'.
Sears claims that when your body is in this 'zone' it is perfectly balanced and, as a consequence, does not need to build up stores of fat.
The most interesting procedure of the diet is to control the ratio of carbs to proteins, and to dose yourself with increased amounts of Omega 3 and omega 6.





California Goat Cheese Crepes with Sweet Onion Sauce
California Goat Cheese Crepes with Sweet Onion Sauce Category Cheese Recipes 
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Ratings 0 
Ingredients And Procedures
Ingredients
  ---crepeS---
1cupflour, all purpose
1eachegg
1eachegg yolk
1cupmilk, or more
1pnsalt
1pnpepper, black, ground
1tablespoonparsley, chopped
1tablespoonchives, chopped
2tablespoonbutter, lightly salted
1Oil, olive
  ---FILLING---
8ozCheese, goat, California at room temperature
2tablespoonOil, olive
3tablespoonBasil, finely shredded
2tablespoonParsley, chopped
2tablespoonolives, black, chopped
1Pepper, black, ground
  ---SWEET onion SAUCE---
1 1/2tablespoonOil, vegetable
1mdonion, sliced
1cupVeal, trimmings OR beef trimmings
1cupbeef, trimmings *
2tablespoonVermouth, dry
2cupstock, veal or beef stock

Directions:

To make the crepes:

Sift the flour into a mixing bowl; add egg, egg yolk and a little of the milk and stir to the consistency of smooth paste. Gradually add remaining milk and mix until smooth. Add salt and pepper, and 1 tablespoon of parsley and chives.

Heat 2 tablespoons of butter until the butter foams and turns a very light brown color. Whisk this into the batter. Let the mixture stand for at least 2 hours.

Thin the batter with milk, if necessary, to the consistency of whipping cream.

Brush a 7 inch non-stick skillet or crepe pan with a thin film of olive oil and place over medium heat.

When hot, add about 3 tablespoons of batter and swirl to coat the pan. Cook until lightly golden, about 1 minute; then flip and cook the second side for about 30 seconds. Continue with remaining batter, stacking crepes between sheets of waxed paper.

To make the filling:

In a mixing bowl, mash the cheese with 2 tablespoons of olive oil until soft and smooth. Stir in the basil, 2 tablespoons of parsley, olives, and pepper.

To make the Sweet onion Sauce:

In a heavy saucepan, heat the vegetable oil over medium heat, then add onion and meat. Cook uncovered, shaking the pan and stirring occasionally, until the meat and the onion are browned (about 20 minutes.)

Add the vermouth, stirring, to the meat and onions. Then add the stock and bring the mixture to a boil. Allow the mixture to boil gently, skimming the surface often until sauce has reduced to a light syrupy consistency (about 30 minutes or longer.)

Remove the saucepan from the heat and swirl in 2 tablespoons of butter, bit by bit. Strain the resulting sauce and season with little bit salt and pepper.

To assemble:

Preheat the oven to 375 F.

Use a narrow spatula or butter knife to spread 1 side of each crepe evenly with about 2 tablespoons filling. Fold each crepe into quarters, pressing neatly.

blanch cucumber slices in boiling salted water for 1 minute then drain well. Arrange the stuffed crepes in a shallow baking pan, brushing lightly with olive oil and place them in the oven until heated through (about 5 minutes.) Arrange 2 crepes, overlapping slightly, on each of 4 heated serving plates. Arrange 3 cucumber slices in a fan pattern next to the crepes and garnish with finely slivered olives.

Warm the sauce. Spoon some sauce around the crepes, and serve.
 
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