General cooking tips

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Try Eating Raw Food : Your body needs time to adjust and clean itself. Start including more fresh fruit, green salad, and green juice in your meals. Cut back on meat, dairy products, and cooked starchy foods. Try eating all raw one day per week, then two days. Or eat only two cooked foods per meal, then only one. You'll feel the difference.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Hazelnut-Chocolate Soup

	Category	Chocolate Recipes
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Ingredients And Procedures

4 cups half-and-half

6 ounces semi-sweet chocolate -- or

bittersweet chocolate 1/2 cup sugar

4 egg yolks -- at room temperature

1/3 cup creme de cacao

3 tablespoons Frangelico

(hazelnut liqueur) 1/2 cup whipping cream -- lightly whipped

1/2 cup chopped hazelnuts -- toasted

In a saucepan, combine half-and-half, chocolate, and sugar and place over medium-low heat, stirring frequently, until the chocolate melts.

Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the chocolate mixture. Whisk the egg mixture into the soup and simmer, stir frequently, until the soup thickens slightly, about 5 minutes. Remove from heat and stir in the liqueurs.

To serve hot, ladle into warmed bowls, add a dollop of whipped cream, sprinkle with the hazelnuts, and serve immediately. Alternatively, pour a container, tightly cover, and refrigerate for up to 5 days. Slowly reheat before garnishing and serving.

To serve cold, pour into a container, tightly cover, and refrigerate until chilled, at least 2 hours or as long as 5 days. Remove from the refrigerate about 20 minutes before serving. Ladle into chilled bowls and garnish as for hot soup.

Serves 6 as a brunch soup course or dessert.

[mc-recipe-=patH 01 Oct 96]

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<h1>Hazelnut-Chocolate Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 cups half-and-half <P>6 ounces semi-sweet chocolate -- or <P>bittersweet chocolate 1/2 cup sugar <P>4 egg yolks -- at room temperature <P>1/3 cup creme de cacao <P>3 tablespoons Frangelico <P>(hazelnut liqueur) 1/2 cup whipping cream -- lightly whipped <P>1/2 cup chopped hazelnuts -- toasted <P><P>In a saucepan, combine half-and-half, chocolate, and sugar and place over medium-low heat, stirring frequently, until the chocolate melts. <P>Beat the egg yolks in a small bowl, then whisk in about 1/2 cup of the chocolate mixture. Whisk the egg mixture into the soup and simmer, stir frequently, until the soup thickens slightly, about 5 minutes. Remove from heat and stir in the liqueurs. <P>To serve hot, ladle into warmed bowls, add a dollop of whipped cream, sprinkle with the hazelnuts, and serve immediately. Alternatively, pour a container, tightly cover, and refrigerate for up to 5 days. Slowly reheat before garnishing and serving. <P>To serve cold, pour into a container, tightly cover, and refrigerate until chilled, at least 2 hours or as long as 5 days. Remove from the refrigerate about 20 minutes before serving. Ladle into chilled bowls and garnish as for hot soup. <P>Serves 6 as a brunch soup course or dessert. <P>[mc-recipe-=patH 01 Oct 96] <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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