Cooking advice

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.

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?

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Rosemary-Olive Focaccia

	Category	Cheese Recipes
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Ingredients And Procedures

-Waldine Van Geffen VGHC42A 1 lb Frozen bread dough; thawed

3 tb Olive oil

1 tb Fresh rosemary; minced or

1 ts Dried rosemary

3/4 c Parmesan

6 Kalamata olives; pit,quarter

4 Oil-pk dried tomatoes; drain

-cut in strips 2 lb Cloves garlic; thinly sliced

Fresh rosemary sprigs; opt Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are dombined. Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil over. Sprinkle 1/2 C

Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve. (wrv)

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<h1>Rosemary-Olive Focaccia</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>-Waldine Van Geffen VGHC42A 1 lb Frozen bread dough; thawed <P>3 tb Olive oil <P>1 tb Fresh rosemary; minced or <P>1 ts Dried rosemary <P>3/4 c Parmesan <P>6 Kalamata olives; pit,quarter <P>4 Oil-pk dried tomatoes; drain <P>-cut in strips 2 lb Cloves garlic; thinly sliced <P>Fresh rosemary sprigs; opt Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced rosemary. Season generously with pepper. Knead dough until ingredients are dombined. Roll dough out on lightly floured work surface to 9x6" rectangle. Transfer to baking sheet. Flatten and press dough into 12x9" rectange. Rub 1 T oil over. Sprinkle 1/2 C <P>Parmesan over; press gently into dough. Bake until bread is almost cooked through and cheese begins to brown, about 12 minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle enough remaining Parmesan over to cover lightly. Drizzle remaining 1 T olive oil over. Top with rosemary sprigs. Continue baking until cheese melts and bread is cooked through, about 5 minutes. Cut into squares or wedges and serve. (wrv) <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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