Newsletter, April 3, 2002

Welcome to your next issue of "The Eclectic Cooking Newsletter".
You are receiving this newsletter because you requested a subscription.

If you wish to unsubscribe, simply write "unsubscribe" in the subject heading.


Lydia Jensen, Editor: Lydiajj@get2netdk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com

For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm


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=> Cook book review, In the Hands of a Chef, by Jody Adams

=> Article; Dinner Ideas by Chef Richard Lipton
=> New Recipes of the Week
=> Hot Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> How to Be Featured as our Guest Writer
=> Subscribe/Unsubscribe information


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Cook book review

In the Hands of a Chef
by Jody Adams and Ken Rivard --

How do great chefs  make their food taste better? Is it the ingredients they use?
Their cooking techniques and equipment? That's part of the answer. But the real
secret is that truly great chefs follow their instincts -- the kitchens in their heads.
Now, in her first cookbook, Jody Adams, the award-winning chef/co-owner of
Boston's Rialto, teaches you how to follow your own instincts and make the
transition from passionate eater to passionate cook. By teaching the basics of
artisanal cooking, or making good food from scratch, she gives cooks a solid
foundation for cooking like a chef. She tells readers what to look for when buying
ingredients, what equipment is essential, and how a dish should look and taste
while being prepared. Above all, Jody encourages readers to trust their instincts
and follow them to create a cooking style that feels right, using recipes as the
building blocks for their own creations.

Find the lowest price on the internet for this book (or any other) at SmartShop.com.

http://www.smartshop.com/cgi-bin/main.cgi?ssa=9305

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Article

Dinner Ideas
by Chef Richard Lipton

Do you still have an abundance of cakes, cookies and confections
in the house now that Easter is over? What can you possibly do to
make these treats disappear faster without gaining 100 pounds in
the process? The answer is simple -- eat dinner first. Making sure
dinner is on the table is the best bet any of us have of making,
avoiding that sweets are the first thing eaten as soon as you walk
in the door from work. Having a set plan and sticking to it (the
hardest part of all) will keep you happier and healthier for the rest of
the year. But how to plan? Again, the answer is simple -- forethought.

Before leaving for work or play, take something out of the freezer
and defrost it in the fridge. This can even be done the night before,
depending on the size of the meal you are preparing. After the meal,
ration out desserts moderately so as not to overstuff anyone and
keep the remaining treats in the freezer to prevent spoilage.

The key to not gaining weight is "everything in moderation." Overeat
any one item and you will gain weight, not to mention the fact that
eating one item overall is unhealthy. While cream sauces sounds
fattening, eating just enough in moderation will not cause a significant
weight gain. This leads us to the final tip of the week.

Don't eat anything after 8 p.m. Most of us are relaxing on the couch
by 8 p.m. (unless you are a chef, also) and not exerting ourselves.
Eating right before bedtime makes what we eat almost immediately
turn to fat, as we are not burning the calories we just ate.

Enjoy these dinner suggestions, keep a healthier lifestyle and,
hopefully, we will all be able to enjoy prosperity.


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New Recipes/article of the Week

Article: Dinner Ideas
By Chef Richard Lipton

Recipes:
Angel Hair and Red Cabbage
Veal Scallopine Florentine
Snickerdoodles
Oatmeal Crispies



For this week's edition, you may visit:
www.eclecticcooking.com/CookingRecipes.htm

This week's recipes:
http://www.eclecticcooking.com/whatnew.htm

You may also submit your recipes or articles directly on to our site here:
http://eclecticcooking.community.everyone.net



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(Health) Cooking Tip

You can experience both positive and negative stress. The positive
stress affects the creative side of your nature and keeps you going,
whereas negative stress can give you headaches and reduce your
concentration.
You can avoid negative stress:
Decide what is important to you.
Develop a routine with which you are happy.
Think about when you need to rest and relax.
Learn to say "no". You may need practice, but it is OK to use the word.
Let others help you when they offer or when you need help.
Go for a walk. This will help you relax and reduce the stress.
Do not skip meals. Take time to eat.
Do not forget to breathe. Take some deep breaths to help you relax.



Some Health and Nutrition links:
http://eclectic-healthy-cooking.subportal.com/health/


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Fruit/vegetable in focus

Okra - Abelmoschus esculentus/Hibiscus esculentus.

The Okra is a small vegetable that originates from Africa. It is now

grown almost everywhere in the tropics. Okra consists of a rather 

"slimy" substance which can be used to thicken soups and ragouts.

The Okra can be eaten raw or cooked and goes very well with 

onions, tomatoes, pepper, curry, oregano and lemon. It is used

often in Creole meals, where it is cut up in pieces and used in

soups, omelets and casseroles. Okra can last 2-3 days in paper

bags in a refrigerator or 7-10 days in a cool place. 1-2 days at room

temperature. Should be available all year round.

From www.online-cooking-recipes.com

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Jokes and Stories -

Ratio of an igloo's circumference to its diameter...... Eskimo Pi

1000 pounds of Chinese soup...........Won ton

1 millionth of a mouthwash............1 microscope

Weight an evangelist carries with God...........1 billigram

Time it takes to sail 220 yards at 1 nautical mile per hour.......
Knot-furlong

365 days of drinking low-calorie beer because it's less filling......
1 lite year

1000 aches................1 megahurtz

Basic unit of laryngitis.............1 hoarsepower

Half of the large intestine..........1 semicolon


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Next Week's Edition, April 10, 2002

Article: Food Additives
By Bob Guinn

Recipes:
Peking Pork Fillet
Pork Fillets with Sage
Bock Choy Salad
Grilled Vegetables
Caramel Soufflé


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more about this offer please go here: 

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Thank you.

Recipes and articles can be Emailed to Lydia Jensen, editor: Lydiajj@get2net.dk
or posted on our site under "community".
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No attachments please!

What do you think of our newsletter? Do you have any comments about the
article, recipes, jokes, etc.?

(For advertising please contact, Lars@eclecticcooking.com

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Copyright 2002 Eclectic Cooking

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