Cooking advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

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?

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Chutney Pepper Steak

	Category	Lamb Recipes
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Ingredients And Procedures

4 6-oz. beef fillet *

2 tb Unsalted butter

1/4 c Major Grey's Mango Chutney

2 ts Cracked black pepper

3 oz Armagnac

* center cut, about 1 1/4-inches thick In a large skillet, saute fillets in melted butter over medium-high heat. Cook for 3 minutes per side for rare or until desired doneness. Top with chutney, then pepper. Flambe with Armagnac. Use caution when flaming brandy. Armagnac should be warmed before flaming, but not boiled. Flame in a large spoon and pour over meat.

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