General kitchen advice

Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).

Oven Tips : Use glass or ceramic pans in ovens. You can turn down the temperature about 25° and foods will cook just as quickly.

Hayes Street Grill Apricot Crisp

	Category	Dessert Recipes
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Ingredients And Procedures

8 tb Unsalted butter, cut in

-small pieces 4 c Pitted apricot halves

Juice of 1 lemon 2 To 8 tablespoons granulated

-sugar, to taste 1 c All-purpose flour

1 c Light brown sugar, packed

pn Salt 1 ts Ground cinnamon

Softly whipped cream, -creme fraiche or vanilla -ice cream This is a dessert from one of the good ol' San Francisco eateries. Adapted from "A Taste of San Francisco", Doubleday, 1990. Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter. Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish. Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit. Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream, creme fraiche or ice cream. Makes 4 to 6 servings. San Mateo Times, 2/5/91. Posted by Stephen Ceideburg; February 14 1991.

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<h1>Hayes Street Grill Apricot Crisp</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>8 tb Unsalted butter, cut in <P>-small pieces 4 c Pitted apricot halves <P>Juice of 1 lemon 2 To 8 tablespoons granulated <P>-sugar, to taste 1 c All-purpose flour <P>1 c Light brown sugar, packed <P>pn Salt 1 ts Ground cinnamon <P>Softly whipped cream, -creme fraiche or vanilla -ice cream This is a dessert from one of the good ol' San Francisco eateries. Adapted from "A Taste of San Francisco", Doubleday, 1990. Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter. Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish. Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mixture is crumbly. Sprinkle on top of the fruit. Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly; serve while still warm, with whipped cream, creme fraiche or ice cream. Makes 4 to 6 servings. San Mateo Times, 2/5/91. Posted by Stephen Ceideburg; February 14 1991. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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