Eat more fish. Fish is good for you. Fish has too much mercury. Wild fish is best. Only eat fish on the “green” list. Tilapia is a bottom feeder. Salmon is has the most omega 3s. Salmon farming is evil. Avoid farmed fish.

Sound familiar? The messages surrounding fish can be quite confusing. So when I heard about  Four Fish: The Future of the Last Wild Food by Paul Greenberg I immediately requested a review copy. I hoped to finally get to the bottom of what I was supposed to be doing.

From the publisher’s website:

Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there is a distinct possibility that our children’s children will never eat a wild fish that has swum freely in the sea. In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus—salmon, sea bass, cod and tuna-and examining where each stands at this critical moment in time. He visits Norwegian mega farms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade certified fishing company in the world. He investigates the way PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; Challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna. Fish, Greenberg reveals, are the last truly wild food – for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.

This book goes into quite a bit of detail about the history of fish, and suffice it to say if you like history you’ll love this book; if not, you may find yourself skimming a bit. As a locavore, I hoped the message would be to catch your own fish or buy locally caught wild fish. Unfortunately, as the author pointed out, we really don’t know how many fish are out there, and many are endangered. He is also pessimistic about people choosing only fish on the “green” list (like the ones supplied by Monteray Bay Aquarium) making any real dent in the problem.

This book pretty thoroughly covers the pros and cons of wild vs. farmed fish, and I was surprised at some preconceived notions that I held which were inaccurate. Namely, farmed fish aren’t always detrimental to the environment. Not all farms are like CAFOs on land, nor are they at sea. I also started to realize that we put so much junk in the ocean that “wild caught” fish are possibly just as polluted–maybe more so–than the farm raised. Hmmm. Lots of thoughts to ponder.

In the end, he advocates a worldwide wildlife management approach to our global fishing. Can all the countries involved in fishing/whaling/etc. agree? I’m sort of doubtful. And so I find myself more educated about the issue, but no more clear on what I should do as an individual.

Congratulations to the winner, Patti!

You might remember the Baking Mix that I made from scratch. We have loved its convenience. It’s like having pancake mix on hand all the time, only cheaper and more versatile. We had just about run out, when I decided it was time to revisit the shortening question. See, I know that traditional shortening isn’t the best for you. (For more on this topic, check out my friend Kelly’s post Get Rid of the Bad Fats in Your Kitchen).

Coincidentally, Tropical Traditions contacted me again to do another review. And palm shortening was on the list of choices! So I figured since it’s on their dime, why not give it a try?

The Verdict: Once we figured out how to get the gallon tub open, DH was like “ick, is that lard?” The consistency was very gooey, more like mayonnaise than shortening. I shooed him away and mixed up the baking mix. I noticed right away that the consistency of the pancake batter was much thinner than the version with Crisco. I asked DH if he thought that would be a problem, and he didn’t think so. He made pancakes, and although they weren’t as fluffy as the previous version, they tasted the same and I felt better knowing I was using a healthy fat.

The nice people at Tropical Traditions have also agreed to sponsor a giveaway! You too can enter to win a gallon of palm shortening by doing the following. Note that you need to submit a separate comment for each entry.

1. Subscribe to the Tropical Traditions email newsletter (required) and indicate below that you did
2. Follow Tropical Traditions on Twitter and indicate below that you did
3. Post a comment listing the most interesting fat or oil that you’ve ever used in cooking (for example, homemade beluga whale lard. Not sure if that’s even possible, but it was the weirdest thing I could think of!)

This contest is open until August 26, 2010, midnight EST. Open to US and Canada.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. Note for Canadian bloggers: Tropical Traditions is not responsible for customs or duties that Canada may charge if you decide to participate in this Tropical Traditions sponsored blog giveaway.

The contest is now closed. Congratulations, Betsy!

Did you know there used to be a magazine called Kitchen Gardener? I did not, until I received a review copy of Cooking from the Garden: Best Recipes from Kitchen Gardener.

From the publisher: The vegetable garden is back – thanks to renewed interest in living green, rising food prices, and a desire to eat tasty, healthful food grown close to home. Eating fresh unprocessed food has universal appeal. Farmers’ markets, community gardens, and the availability of heirloom seeds and organic vegetable plants have more gardeners than ever digging up recipes for delicious, down-to-earth dishes. More than 200 recipes, culled from the pages of Taunton’s Kitchen Gardener magazine, will delight growers and home cooks everywhere. The dishes included here are innovative and easy to prepare. They range from starters, sauces, and snacks to main dishes and desserts. Even seasonal recipe menus have been included for good measure! Anyone who loves fresh produce will reap ideas on how to make use of abundant yields and take advantage of seasonal buys at the market.

I think I would have liked that magazine. At least, I enjoyed reading this cookbook. You might remember that I made rhubarb conserve from this book back in May. Unfortunately, I haven’t used it since.

I think I’ve been reviewing seasonal cookbooks too long, because the first thing I noticed about this book is that it is NOT organized by season. It’s organized in the traditional manner (starters, snacks, and drinks; breakfast, brunch & egg dishes; sauces, salsas, and vinaigrettes; etc.) with a few pages of seasonal menus thrown in at the end. The index is pretty good, though, so you’ll still be able to find the recipes you want easily.

There are no photos of the recipes, but they do highlight what you’ll need “from the garden,” (or farmer’s market, whichever the case may be). There are also a lot of them – more than 200! And they are fairly basic, with lots of familiar flavors and preparations.

Disclosure: I received a complimentary review copy from the publisher; I was not obligated to review it and all opinions are mine.

And the winner of my copy is . . . Kitty! Congratulations!

Would you like to win my copy?

I have very little room on my bookshelf, so unfortunately this one needs a new home.

You can earn up to three entries:

1. Comment below saying why this book sounds interesting to you.
2. Follow  me on Twitter – or tell me if you already do.
3. Subscribe to my blog – or tell me if you already do.

Please remember to leave a separate comment for each entry, as the winner is automagically drawn by a plugin that randomly chooses from among the comments.

Deadline for entry: Thursday, August 12, 2010, midnight EST. Open to U.S. and Canada.

I’m not sure if I’ve mentioned it on this blog before, but I’m a member of Collective Bias. This  means I get paid to shop and give my opinions! Is that not the coolest gig or what? Instead of complaining about corporate America I get to tell them directly what I think.

Recently the opportunity for a Morton Salt shop came up. Which was lucky for me, because I was running out of sea salt and had been intending to get some canning salt for whenever my tomatoes finally ripen. When I got to the salt section of the store, I was surprised that Morton’s has so many different kinds. But since we have a cupboard full of seasoning salt, I stuck with my original plan and bought the following:

Why I Use Sea Salt

I started buying sea salt when my bread making books recommended it. Also a lot of recipes call specifically for sea salt. Then I started researching, and found articles like Choose Unrefined Sea Salt over Table Salt. Despite what some of the packaging might have you believe, there’s really no reason to worry about not getting enough iodine and therefore it is not necessary to have it added to our salt. And so I usually buy sea salt.

Is your pantry low on salt? I have a coupon for you!

By the way, I get 5 cents if you print it, so be sure to pass this along to your friends and family!

When we think about the 60s, it’s easy to fantasize about the retro aprons and think about how people cooked back then. After all, a common mantra among real foodies is “if your grandma wouldn’t recognize it as food, don’t eat it.”

The I Hate to Cook Book by Peg Bracken blows that notion right out of the water. Originally published in 1960, this updated and revised edition includes a foreword by her daughter Jo.

Instead of the happy housewife, think a sophisticated woman who just wants to get the cooking over with so she can get to cocktail hour. Which makes me wonder . . . do people who live in big cities always go to cocktail hours and happy hours? It’s a fascinating concept to me. Working all day, then cooking, thinking about cleaning, does not make me want to get glammed up and go out for some drinks. But I digress . . .

The book is funny. Check out this excerpt:

Most of [the recipes in this book] are quick to fix. Actually, you can’t trust the word “quick” any more. Some cookbooks, when they say “quick,” mean that you needn’t grind your own flour. Others mean that you pour a can of tomato soup over a veal chop and call it Scallopini. We must face facts. If a recipe calls for eleven different chopped ingredients and cream sauce and a cheese-topped meringue, you don’t call it “quick” if you hate to cook. On the other hand, that tomato soup on the veal chop will taste remarkably like tomato soup on a veal chop, and you can’t call it Scallopini.

While it’s entertaining to read, what struck me the most was how much cooking has changed in the past 50 years or so. Well, for some of us. When I went on the Midwest missionary union tour a few years ago out in Iowa and South Dakota, I had many of these recipes; along with sweet pickles and Jello salad at every meal. So maybe it’s just MY cooking that has changed, as a result of this project of cooking through Simply in Season. Regardless, here are the things that stood out to me about this cookbook:

Emphasis on meat.

The majority of the main dishes are focused on meat. Large hunks of beef and lamb. Either meat was cheaper back then or they spent more of their budget on food. I tend to prefer my meat sprinkled throughout a stir fry, or accompanied by vegetables.

Liberal use of canned “cream of” soup.

My friend Holly and I used to joke that Midwest cooking requires a 9×13 pan and a can of cream of mushroom soup. That is certainly the case in this cookbook!

Not so liberal use of spices.

As the author states in the beginning, curry powder, chili powder, oregano, basil, thyme, marjoram, and bay leaf are about it. I wonder what she would think about my cupboard full of spices? And that my biggest problem is running out of turmeric.

Vegetables as an afterthought.

Field staff and missionaries who have lived overseas are amazed when they come back to the U.S. and, in a lot of Midwest homes, find that dinner is a huge hunk o’meat and a tiny bowl of vegetables drowned in butter. What passes for enough vegetables for 4 is considered a single portion in most of the world, and vice versa for the meat. Likewise, most of the vegetable recipes in this cookbook call for butter.

The book also includes desserts, menus for special occasions, and household tips. Overall it’s a really fun read!

Disclosure: I received a free review copy. I was not obligated to do a review nor were my opinions influenced by the publisher.

Congratulations ky2here and Brit! They won the giveaway.

What can I preserve without blanching? That’s the question I ask myself when I find I have too much produce to eat before it goes bad. I’m just too busy to mess with steaming/blanching/boiling. Not to mention we don’t have air conditioning and the last thing I want to do is stand over a hot stove in the middle of a steamy, Michigan summer.

So when my mom bought me The Busy Person’s Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning a few years ago for Christmas, it was love at first sight.

One caveat before we proceed: The book does recommend freezing in boilable bags. And while I LOVE our FoodSaver Vacuum Food Sealer, I would not boil the bags as they are not designed to withstand those kinds of temperatures. I scoured the internet for bags that were safe for boiling before giving up and deciding that using the regular bags was just fine, that I can thaw in the refrigerator just fine.

The biggest revelation for me was discovering that you can freeze many fruits and vegetables WITHOUT BLANCHING THEM FIRST. Wow! That made my life SO much easier. Just wash, chop, and vacuum seal. Done. It might not last quite as long in the freezer as the blanched technique, but it’s better than nothing.

So what can you freeze without blanching? Here’s a list below, which I gathered from the book plus various sources over the past couple of years.

• Beans (trim ends. Lasts up to 6 months.)
• Berries (tray freeze)
• Broccoli (florets last 6 weeks, stalks 3 mos)
• Cherries (tray freeze)
• Cranberries (tray freeze)
• Corn on the cob (keep in the husk; lasts up to 4 mos)
• Grapes
• Herbs (if they’re thick and leafy like basil and parsley)
• Okra
• Peas (shelled)
• Peppers (chop and tray freeze, or freeze them whole)
• Rhubarb
• Strawberries
• Summer squash/zucchini (slice into 1/4 inch thick or grate for use in zucchini bread recipes)
• Tomatoes (can core and keep whole, but works better when you puree it)

Other vegetables that need a little work but not much:

• Greens (stir fry until wilted, 2-3 minutes before freezing)
• Onions (tray freeze, then put into bags)

The book also includes recipes and instructions for canning and drying, but the chili turned out awful so I haven’t tried the other recipes. There are numerous other tips included, though.

Of course, the old fashioned way of making salsa, relish, soup, and canning applesauce brings back fond memories and I know of a lot of people who have whole days dedicated to a canning bee. These are a lot of fun. But often they are during the day so I can’t participate unless I want to use one of my precious vacation days from work. So unless I give up a Saturday, it’s just not happening at this stage in my life. I do a few things here and there, but no huge canning bees for me. If it’s something you’d like to try, Canning Across America is a super helpful site.

How about you? What shortcuts have you found to make preserving the harvest quicker?

You may have noticed the cool plates in some of the photos this week. Would you believe they’re disposables?

I normally try to avoid disposable plates. The only time I don’t feel guilty using them is when we’re camping and can toss them in the fire. Yet I know that there are times you just have to use them.  Palm Leaf Plates are a good alternative.

MarxFoods sent me some to try, and I was surprised at how durable they are. You hate to throw them away, even though you know they will biodegrade. You can even compost them. They are, after all, made out of leaves.

The only drawback is the price. $33.50 for 25 pieces. But for a special party, they’d be worth it!

I’m a bit behind in my cookbook reviews (especially after realizing how many recipes I need to do before the end of August!). Luckily Cynthia over at the Cupcake Provocateur offered to sponsor a giveaway for my readers. She is providing the apron pictured above – isn’t it cool? ($35 value!)

I love aprons. I always think I’ll make some one of these days, since I DO know how to sew, but I never seem to get around to it. So hers are a great investment!

Cynthia Lagudi created Cupcake Provocateur out of her love of baking, and as a self proclaimed baking addict and lover of all things vintage, she knew she had to combine the two and boy did she! Cupcake Provocateur specializes in offering unique cupcake flavors as well as a line of vintage and retro inspired aprons that look just as tasty as their cupcakes.

The Cupcake Provocateur woman is inspired by the June Cleaver type of wholesomeness combined with the the class and glamour of Donna Reed and the sexiness of Marilyn Monroe and Bettie Page. We figure why not look cute while you bake? Although our aprons are not always worn in the kitchen!

Cynthia’s goal is to create chic and fabulous baked goods and accessories for that kind of gal as well. After all It’s not just aprons and cupcakes… it’s a fashion statement!

(affiliate link)

The contest is now closed. Congratulations, Christy!

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Open to the U.S. and Canada. Entries will close on Friday July 23, midnight EST.

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