Food and cooking tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

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.

Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

Cooking safety

Consider using a thermostatically controlled deep fat fryer.
If you've consumed alcohol, don't be tempted to cook with a chip pan.

Rabbit, Veal Or Chicken Stew with Herbs & Barley

	Category	Stew Recipes
	Views	269
	Ratings	0

Ingredients And Procedures

2 oz Butter

2 1/2 lb Rabbit, stewing veal or

-chicken joints 1 lb Leeks, thickly sliced

4 Cloves garlic, chopped

-finely 6 oz Pot barley

3 3/4 c Water

3 T Wine vinegar

2 Bay leaves

-salt -pepper 1 T Dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable.

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<h1>Rabbit, Veal Or Chicken Stew with Herbs & Barley</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 oz Butter <P>2 1/2 lb Rabbit, stewing veal or <P>-chicken joints 1 lb Leeks, thickly sliced <P>4 Cloves garlic, chopped <P>-finely 6 oz Pot barley <P>3 3/4 c Water <P>3 T Wine vinegar <P>2 Bay leaves <P>-salt -pepper 1 T Dried sage <P>Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned. Add the barley, water, vinegar, bay leaves and seasoning. bring the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or till the meat is really tender and ready to fall from the bone. Add the sage and continue to cook for several minutes. Adjust the seasoning to taste and serve in bowls-- the barley will serve as a vegetable. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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