Food and cooking tips

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?

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Lemon Chocolate Bars ( Part 1 )

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

-------------------------CHOCOLATE SHORTBREAD BASE------------------------- 10 tb Butter; cold

1/3 c Powdered Sugar

1/3 c Sugar

1/4 c Unsweetened Cocoa

1 c Flour

-----------------------------LEMON CURD TOPPING----------------------------- 4 lg Egg Yolks

3/4 c Sugar

3 oz Lemon Juice

- about 2-1/2 lemons 4 tb Butter

pn Salt 2 ts Lemon Zest

---------------------------ORANGE GANACHE TOPPING--------------------------- 1 oz Bittersweet Chocolate;

-Finely Chopped 2 tb Heavy Cream

1 1/2 ts Grand Marnier

Heat oven to 325~F. Use 8x8" pan and line bottom and two sides with a 8x16" strip of foil. Whisk together the sugars and cocoa. In a large

bowl, cream the butter and cocoa mixture until light and fluffy. Mix in the flour, adding in two parts, until incorporated. Pat dough into prepared pan. Use fork to prick dough all over. Bake for 40 minutes. While shortbread is baking, prepare the Topping.

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<h1>Lemon Chocolate Bars ( Part 1 )</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-------------------------CHOCOLATE SHORTBREAD BASE------------------------- 10 tb Butter; cold <P>1/3 c Powdered Sugar <P>1/3 c Sugar <P>1/4 c Unsweetened Cocoa <P>1 c Flour <P>-----------------------------LEMON CURD TOPPING----------------------------- 4 lg Egg Yolks <P>3/4 c Sugar <P>3 oz Lemon Juice <P>- about 2-1/2 lemons 4 tb Butter <P>pn Salt 2 ts Lemon Zest <P>---------------------------ORANGE GANACHE TOPPING--------------------------- 1 oz Bittersweet Chocolate; <P>-Finely Chopped 2 tb Heavy Cream <P>1 1/2 ts Grand Marnier <P>Heat oven to 325~F. Use 8x8" pan and line bottom and two sides with a 8x16" strip of foil. Whisk together the sugars and cocoa. In a large <P>bowl, cream the butter and cocoa mixture until light and fluffy. Mix in the flour, adding in two parts, until incorporated. Pat dough into prepared pan. Use fork to prick dough all over. Bake for 40 minutes. While shortbread is baking, prepare the Topping. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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