Much has been written about pollution in the oceans and contaminants such as PCB's and mercury in fish. But fish high in omega 3 fatty acids provide enormous health benefits so it's worth learning more.
I'm aware of charts available online from the Monterrey Bay Aquarium on how to buy sustainable fish but it's complicated and takes time to work through. Recently I've read two articles that simplify the process.
The October/November edition of Fine Cooking chooses 5 fish that are plentiful, sustainably caught and have low levels of contaminants. Their choices: Arctic char, black cod, striped bass, Pacific halibut and Atlantic mackerel.
Cooking Light recommends albacore tuna, catfish, Pacific cod, Pacific halibut, wild Alaskan salmon, striped bass and tilapia.
Only purchase fish that has been kept on ice and has no fishy odor and plan to serve it today or tomorrow. If you don't see the kind you're looking for ask at the fish counter for their suggestions.
I serve a lot of shrimp and look for wild American shrimp or farmed shrimp for the U.S.
By selecting sustainable fish and eating it at least once a week, it's a win, win. It's good for the environment and good for your health.
Thursday, November 12, 2009
Friday, November 6, 2009
Cranberry Season is Here
As soon as I see fresh cranberries in the fall, I can’t wait to start baking. Because they are easy to freeze, you can bake with them year round but they always seem a herald of autumn. I always buy several bags to freeze so I have cranberries when they are no longer available fresh. I also make Cranberry Chutney to serve with poultry and pork.
Cranberry Walnut Bars
These cranberry jewels are easy to make because the crust is pressed into the pan. Don’t forget the Crème Fraiche.
Makes 15 squares or 24 bars
2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup cold butter
Filling
2 cups firmly packed brown sugar
1/4 cup all-purpose flour
2/3 cup light corn syrup
2 teaspoons vanilla
4 eggs, beaten
1/4 cup butter, melted
2 cups chopped fresh cranberries
1 cup chopped walnuts
Crème Fraiche
Heat the oven to 350 degrees F. and place the oven rack in the center. Place a piece of aluminum foil across the bottom and up the long sides of a 13x9 inch baking pan. Lightly spray foil with nonstick cooking spray.
Combine the flour, powdered and salt in a large bowl. Cut in the butter with a pastry blender until coarse crumbs form and butter is coated with flour. Press into the bottom and slightly up the sides of the prepared pan. Bake 14 to 16 minutes or until the crust is slightly browned.
Combine the brown sugar and 1/4 cup flour in a medium bowl. Add corn syrup, eggs and vanilla and whisk until smooth. Stir in the butter, cranberries and walnuts. Pour into the browned crust. Gently even out the surface to distribute the cranberries and walnuts.
Bake 38 to 45 minutes or until a knife comes out clean in the center. It will be wet. Center will no longer jiggle when the pan is shaken. Cool to room temperature on a wire cooling rack. Carefully loosen the bars from the short end of the pan. Gently lift bars from the pan using the foil. Cut into squares or bars. Serve with crème fraiche. Be sure there is no foil on the bars.
Cranberry Walnut Bars
These cranberry jewels are easy to make because the crust is pressed into the pan. Don’t forget the Crème Fraiche.
Makes 15 squares or 24 bars
2 cups all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup cold butter
Filling
2 cups firmly packed brown sugar
1/4 cup all-purpose flour
2/3 cup light corn syrup
2 teaspoons vanilla
4 eggs, beaten
1/4 cup butter, melted
2 cups chopped fresh cranberries
1 cup chopped walnuts
Crème Fraiche
Heat the oven to 350 degrees F. and place the oven rack in the center. Place a piece of aluminum foil across the bottom and up the long sides of a 13x9 inch baking pan. Lightly spray foil with nonstick cooking spray.
Combine the flour, powdered and salt in a large bowl. Cut in the butter with a pastry blender until coarse crumbs form and butter is coated with flour. Press into the bottom and slightly up the sides of the prepared pan. Bake 14 to 16 minutes or until the crust is slightly browned.
Combine the brown sugar and 1/4 cup flour in a medium bowl. Add corn syrup, eggs and vanilla and whisk until smooth. Stir in the butter, cranberries and walnuts. Pour into the browned crust. Gently even out the surface to distribute the cranberries and walnuts.
Bake 38 to 45 minutes or until a knife comes out clean in the center. It will be wet. Center will no longer jiggle when the pan is shaken. Cool to room temperature on a wire cooling rack. Carefully loosen the bars from the short end of the pan. Gently lift bars from the pan using the foil. Cut into squares or bars. Serve with crème fraiche. Be sure there is no foil on the bars.
Sunday, November 1, 2009
After Halloween Pumpkin Soup
Witches and goblins are gone, at least for another year. As the days turn colder, a warm bowl of soup is always welcome. If you want to use fresh pumpkin instead of canned, be sure to start with a sugar or pie pumpkin, not jack-o-lantern pumpkin! I developed this soup to use up the rest of a can of pumpkin after I used 1/2 cup for Pumpkin Custards. You can also use 1 1/2 to 2 cups of pureed butternut squash. In addition to topping a serving with yogurt, I like the crunch added with sunflower nuts or popcorn.
Pumpkin Soup
Besides being a favorite for pie, pumpkin is loaded with antioxidants and fiber and a healthy addition to any diet. If you have more pumpkin just add it to the soup. When I have leftover cooked wild rice or brown rice, I add it too.
Makes 4 servings
2 teaspoons olive oil
1/2 cup chopped onion
2 cups reduced sodium chicken broth
1 1/2 cups canned pumpkin or 1 (15 ounce) can
2 teaspoon brown sugar
1 teaspoon ground ginger
4 tablespoons low-fat yogurt
Heat the olive oil in a medium saucepan over medium heat and the onion. Cook until the onion is tender about 5 minutes, stirring often. Stir in the broth, pumpkin, brown sugar and ginger. Bring the mixture to a boil, stirring often. Reduce the heat to low and simmer 15 to 20 minutes to blend the flavors.
Garnish each serving with 1 tablespoon yogurt.
Pumpkin Soup
Besides being a favorite for pie, pumpkin is loaded with antioxidants and fiber and a healthy addition to any diet. If you have more pumpkin just add it to the soup. When I have leftover cooked wild rice or brown rice, I add it too.
Makes 4 servings
2 teaspoons olive oil
1/2 cup chopped onion
2 cups reduced sodium chicken broth
1 1/2 cups canned pumpkin or 1 (15 ounce) can
2 teaspoon brown sugar
1 teaspoon ground ginger
4 tablespoons low-fat yogurt
Heat the olive oil in a medium saucepan over medium heat and the onion. Cook until the onion is tender about 5 minutes, stirring often. Stir in the broth, pumpkin, brown sugar and ginger. Bring the mixture to a boil, stirring often. Reduce the heat to low and simmer 15 to 20 minutes to blend the flavors.
Garnish each serving with 1 tablespoon yogurt.
Subscribe to:
Posts (Atom)
