Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

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.

Cook safely

Don't ever leave the deep fat frying pan unattended.
Never fill a chip pan more than a third full of oil.

Lapin En Gibelotte

	Category	Chicken Recipes
	Views	177
	Ratings	0

Ingredients And Procedures

4 lb Rabbit

- cut into serving pieces 1/4 lb Thick-sliced bacon

- cut into 1 1/2-in sticks 2 tb Flour

2 c Chicken stock

2 c White wine

1 Garlic cloves; minced

1 Bouquet garni

-(parsley, thyme & bay leaf) 2 tb Tomato paste

Salt and pepper to taste 1/4 c Heavy cream

SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve.

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<h1>Lapin En Gibelotte</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Rabbit <P>- cut into serving pieces 1/4 lb Thick-sliced bacon <P>- cut into 1 1/2-in sticks 2 tb Flour <P>2 c Chicken stock <P>2 c White wine <P>1 Garlic cloves; minced <P>1 Bouquet garni <P>-(parsley, thyme & bay leaf) 2 tb Tomato paste <P>Salt and pepper to taste 1/4 c Heavy cream <P>SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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