General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Cook safely

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Don't put oven gloves or tea towels down on the cooker after you've used them.

Grilled Salmon with Potato & Watercress Salad

	Category	BBQ Recipes
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Ingredients And Procedures

3 lb Small red thin-skinned

Potatoes 1 c Thinly sliced red onion

1 c Seasoned rice vinegar

About 1/2 pound watercress Rinsed and crisped 1 Salmon fillet, about 2 lbs.

1 tb Soy sauce

1 tb Firmly packed brown sugar

2 c Alder or mesquite wood chips

Soaked in water Salt In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. Soak the onions about 15 minutes in cold water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add to onions. Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool. Rinse salmon and pat dry. Place, skin side down, on a piece of heavy foil. Cut foil to follow outlines of fish, leaving a 1-inch border. Crimp edges of foil to fit up against edge of fish. Mix soy sauce with brown sugar and brush onto the salmon fillet. Lay fish on center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook until fish is barely opaque in thickest part (cut to test), 15 to 20 minutes. Transfer fish to platter with salad. Add salt to taste. Serve hot or cold. Per serving: 439 cal. (19 percent from fat); 34 g protein; 9.4 g fat ( 1.4 g sat.); carbo.; 1,062 mg sodium; 77 mg chol. Sunset magazine 6-94

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<h1>Grilled Salmon with Potato & Watercress Salad</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lb Small red thin-skinned <P>Potatoes 1 c Thinly sliced red onion <P>1 c Seasoned rice vinegar <P>About 1/2 pound watercress Rinsed and crisped 1 Salmon fillet, about 2 lbs. <P>1 tb Soy sauce <P>1 tb Firmly packed brown sugar <P>2 c Alder or mesquite wood chips <P>Soaked in water Salt In a 5-to 6-quart pan, bring about 2 quarts water to a boil over high heat; add potatoes. Cover and simmer over low heat until potatoes are tender when pierced, 15 to 20 minutes. Drain and chill. Soak the onions about 15 minutes in cold water to cover. Drain and mix onions with rice vinegar. Cut potatoes in quarters; add to onions. Trim tender watercress sprigs from stems, then finely chop enough of the course stems to make 1/2 cup (discard extras or save for other uses). Mix chopped stems on a large oval platter with potato salad alongside; cover and keep cool. Rinse salmon and pat dry. Place, skin side down, on a piece of heavy foil. Cut foil to follow outlines of fish, leaving a 1-inch border. Crimp edges of foil to fit up against edge of fish. Mix soy sauce with brown sugar and brush onto the salmon fillet. Lay fish on center of grill, not over coals or flame. Cover barbecue (open vents for charcoal) and cook until fish is barely opaque in thickest part (cut to test), 15 to 20 minutes. Transfer fish to platter with salad. Add salt to taste. Serve hot or cold. Per serving: 439 cal. (19 percent from fat); 34 g protein; 9.4 g fat ( 1.4 g sat.); carbo.; 1,062 mg sodium; 77 mg chol. Sunset magazine 6-94 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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