Organic, Inc.: Natural Foods and How They Grow by Samuel Fromartz. Orlando, FL., Harcourt Books 2006 309pp. ISBN-978-0-15-603242-1
Fromartz takes a cue from Michael Pollan and Barbara Kingsolver, each of whom have written about how food comes from the farm to our plates. In his case Fromartz does not exactly offer new information but extrapolates on one aspect of the other author’s food points. He addresses the specifics of the business of organic production and sales. He has the skills from his career as a business journalist.
The history of organic farming and sales has been bumpy and it parallels the rise in American vegetarianism. Those of us who found ourselves in the midst of the meatless meals of the 70s and early 80s are reminded of the horrid renditions of rice casseroles that were held together by some Elmer’s Glue derivative. When we worked or shopped at our food coop we often disregarded the filth and the lack of safety precautions because our co-op was sort of in a “higher order”. Our organic spinach and Brussels sprouts lay limp in a bin because air conditioning was a sign of the devil.
Fromartz does address the folks that view organic produce as if it were a moral imperative. They still exist. His stories of the emotional interest in organic farming were plain and in some cases there was a relativism that required the organic proponent (usually a farmer) to disregard some of their own tactics for the “higher good”. This understanding of the concept has led to some serious rows about what constitutes “organic” and how it is a very fluid concept.
Originally “organic” was an ideal that was made up of growing food and husbanding meats without insecticides and antibiotics. It was making your product part of an endless loop whereby all by products are re-established in the land in order to return organic material to the earth. It is being individual and small and morally righteous. Your spinach had holes in it and so did your logic.
The Kantian weakness of an a priori “good” kept “organic” small, over priced and privileged. The cost, quality of the end result and moral high tone left the organic world preaching to itself. Then came the entrepreneurs who sought ways of making organic profitable. Essentially it meant using the techniques of the large industrial farms. It meant assuaging the terminology to allow a greater definition of what is meant by the term organic. It meant buying up the small farms and making the watered down concept of organic and large scale industry. It created venues such as Whole Foods that have created the atmosphere of organic and healthy diets by providing over packaged big industry. Organic frozen dinners, products packaged in layers of advertizing and products coming from all sorts of exotic and far away lands all dispel the notion of eco consciousness.
Organic is a good thing and we can have real organic food by practicing it in our gardens. We can buy products with a very questionable organic pedigree at those stores like Whole Foods or in the specialty aisles of our big box stores but we are doing little for our environment when we do that. We are not guaranteeing any health benefits. To date there are countless peer reviewed studies that cannot prove the healthful benefit of organic versus standard farming practices. The label of organic is an arduous process costing a large amount of money.
I suggest that it is not worth it to be organic if you are in business to grow, harvest and sell food. Forget about the label. Small farmers can raise free range chickens and use manure as fertilizer and continually feed the loop by growing the feed grasses and turning waste into something of value but most importantly forgetting about the government defined appellation of “organic”. They can sell their results at Farmer’s Markets, out of small stores created at their farms or to local business and even to school boards.
Fromartz does not stress the notion that local, unpackaged food is really where the cost benefit to society exists. There are many people like myself who swear by a potato that is from a local farmer who claims no organic heritage. What I do know is that it came from the area, the farmer is only large enough to sell at road side stands or the Farmer’s Market and that is good enough for me.
There is nothing wrong with real organic but there is plenty wrong with government regulated organic and over packaged products that come from farms large enough to afford the fancy dressed packages that their product comes in. If you want really good healthy food buy the real thing. Hold the potato in your hand and drop it into your canvas bag at the Farmer’s Market. Throw it in that bag just as it is.
Sunday, June 14, 2009
Wednesday, December 31, 2008
My Indian New Years Eve Dinner
Saag Recipe found at: http://www.whats4eats.com/vegetables/saag-recipe
Indian spiced spinach
Saag, or palak, dishes are spiced spinach purees common in northern India. They often contain additional ingredients such as potatos, fresh cheese, chicken or chickpeas to make a more substantial dish. Saag makes a tasty and nourishing meal when paired with chapati or naan.
4-6 servings
• Oil or ghee -- 2 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 6 cloves
• Gingerroot, minced -- 1 tablespoon
• Coriander, ground -- 2 teaspoons
• Turmeric -- 1/2 teaspoon
• Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
• Spinach, chopped -- 1 pound
• Water -- 1 cup
• Salt -- 2 teaspoons
• Yogurt -- 1 cup
• Cream (optional) -- 1/4 cup
Method
1. Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2-3 minutes.
2. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10-15 minutes.
3. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
4. Return the puree to the pot. Add a little water if necessary and simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.
Variations
• Saag, or Palak, Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you can't find paneer. Tofu is not an Indian ingredient, but it has a similar texture and flavor.
• Jhinga Saag (Spinach with shrimp): add 1/2 pound peeled and deveined shrimp after pureeing the spinach. Simmer until the shrimp is just cooked through, 3-4 minutes.
• Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
• Saag Murgh (Spinach with chicken): add 1/2 pound boneless, skinless chicken breast, cut into cubes, after pureeing the spinach. Simmer just until the chicken is cooked through.
• Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
• You may use frozen or fresh spinach. Try substituting mustard or other greens.
• A squeeze of lemon added at the end will brighten the flavor of this dish.
Tilapia Poached in Piryani Sauce
This one is pretty simple and is merely to take two spoonfuls of Biryani Paste (available in most grocery stores and Indian groceries) and thin it with 6 oz. of hot water. Marinate the Tilapia in it for a few hours and then poach the fish along with the marinade.
Roasted Golden Potatoes in Curry
Slice the potatoes into 1/8 inch pieces. Pour enough Curry Powder (I used “Hot” Powder) and roast them at 350 degrees in an oiled pyrex dish.
Indian spiced spinach
Saag, or palak, dishes are spiced spinach purees common in northern India. They often contain additional ingredients such as potatos, fresh cheese, chicken or chickpeas to make a more substantial dish. Saag makes a tasty and nourishing meal when paired with chapati or naan.
4-6 servings
• Oil or ghee -- 2 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 6 cloves
• Gingerroot, minced -- 1 tablespoon
• Coriander, ground -- 2 teaspoons
• Turmeric -- 1/2 teaspoon
• Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
• Spinach, chopped -- 1 pound
• Water -- 1 cup
• Salt -- 2 teaspoons
• Yogurt -- 1 cup
• Cream (optional) -- 1/4 cup
Method
1. Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2-3 minutes.
2. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10-15 minutes.
3. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
4. Return the puree to the pot. Add a little water if necessary and simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.
Variations
• Saag, or Palak, Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you can't find paneer. Tofu is not an Indian ingredient, but it has a similar texture and flavor.
• Jhinga Saag (Spinach with shrimp): add 1/2 pound peeled and deveined shrimp after pureeing the spinach. Simmer until the shrimp is just cooked through, 3-4 minutes.
• Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
• Saag Murgh (Spinach with chicken): add 1/2 pound boneless, skinless chicken breast, cut into cubes, after pureeing the spinach. Simmer just until the chicken is cooked through.
• Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
• You may use frozen or fresh spinach. Try substituting mustard or other greens.
• A squeeze of lemon added at the end will brighten the flavor of this dish.
Tilapia Poached in Piryani Sauce
This one is pretty simple and is merely to take two spoonfuls of Biryani Paste (available in most grocery stores and Indian groceries) and thin it with 6 oz. of hot water. Marinate the Tilapia in it for a few hours and then poach the fish along with the marinade.
Roasted Golden Potatoes in Curry
Slice the potatoes into 1/8 inch pieces. Pour enough Curry Powder (I used “Hot” Powder) and roast them at 350 degrees in an oiled pyrex dish.
Sunday, November 23, 2008
A good holiday recipe
Italian Squash Stew
Years ago I saw a recipe for this stew. I have long lost the author’s name, the correct name of the recipe and in fact the details of the original. So, I admit up front that this is sort of plagiarized and I shouldn’t get all the credit.
I am going to provide the necessary ingredients and then tell you how I do it. This is a good stew to aid in cleaning out the refrigerator and has a lot of leeway.
What is needed:
1 Large (or two small) Acorn squash, peeled and diced into about 1 inch squares
2-3 celery stalks finely chopped
1 Bermuda onion finely chopped
As much garlic as you like (I say that there is never too much)
3 Carrots (or one of those huge ones seen at the Farmer’s Market) finely chopped
4 Tomatoes (or a quart of preserved tomatoes) peeled and finely chopped
¾ cup dry white wine
¾ soup stock (vegetable or chicken works best)
Italian seasonings to your taste (include red pepper-Italian or otherwise)
Olive oil to coat the bottom of the pan
Some good music-Last time I used Miles Davis’ All Blues
What I added (and will continue to do so is about ¼ cup of Sambuco*, perhaps too much Basil and a noticeable supply of Rosemary.
Cooking:
-In a large pot, use medium heat start the Olive Oil and add the hard stuff like carrots and celery.
-Stir regularly until the vegetables begin to soften
-Add the wine and squash and cook slowly, enjoy the music and aroma and stir routinely.
-Add the tomatoes which are best if preserved because you can use all of the juices from the preserve
-Let this cook slowly until it has the texture that you prefer. I mash up the tomatoes as they cook and I like the squash to be mushy but intact as a square.
That’s all. It is best if it can sit over night and be re-heated shortly before serving.
*there is a story behind the Sambuco that I’ll share. I watched a movie that included a scene in Tuscany where the men retired to the yard after dinner. They poured the Sambuco and sipped it slowly while pondering “men stuff”. I thought that looked pretty good and bought a bottle. Well, the notion of drinking the aperitif was far better than drinking the aperitif.
Long ago I learned that plenty of things that aren’t so swell in their intended form can be useful in cooking. Bad salad dressing is often good marinade and the Anise flavoring of Sambuco was a nice addition to the stew.
Years ago I saw a recipe for this stew. I have long lost the author’s name, the correct name of the recipe and in fact the details of the original. So, I admit up front that this is sort of plagiarized and I shouldn’t get all the credit.
I am going to provide the necessary ingredients and then tell you how I do it. This is a good stew to aid in cleaning out the refrigerator and has a lot of leeway.
What is needed:
1 Large (or two small) Acorn squash, peeled and diced into about 1 inch squares
2-3 celery stalks finely chopped
1 Bermuda onion finely chopped
As much garlic as you like (I say that there is never too much)
3 Carrots (or one of those huge ones seen at the Farmer’s Market) finely chopped
4 Tomatoes (or a quart of preserved tomatoes) peeled and finely chopped
¾ cup dry white wine
¾ soup stock (vegetable or chicken works best)
Italian seasonings to your taste (include red pepper-Italian or otherwise)
Olive oil to coat the bottom of the pan
Some good music-Last time I used Miles Davis’ All Blues
What I added (and will continue to do so is about ¼ cup of Sambuco*, perhaps too much Basil and a noticeable supply of Rosemary.
Cooking:
-In a large pot, use medium heat start the Olive Oil and add the hard stuff like carrots and celery.
-Stir regularly until the vegetables begin to soften
-Add the wine and squash and cook slowly, enjoy the music and aroma and stir routinely.
-Add the tomatoes which are best if preserved because you can use all of the juices from the preserve
-Let this cook slowly until it has the texture that you prefer. I mash up the tomatoes as they cook and I like the squash to be mushy but intact as a square.
That’s all. It is best if it can sit over night and be re-heated shortly before serving.
*there is a story behind the Sambuco that I’ll share. I watched a movie that included a scene in Tuscany where the men retired to the yard after dinner. They poured the Sambuco and sipped it slowly while pondering “men stuff”. I thought that looked pretty good and bought a bottle. Well, the notion of drinking the aperitif was far better than drinking the aperitif.
Long ago I learned that plenty of things that aren’t so swell in their intended form can be useful in cooking. Bad salad dressing is often good marinade and the Anise flavoring of Sambuco was a nice addition to the stew.
Sunday, September 28, 2008
A brief discussion about dietary supplements
On September 28, I presented a short paper to the Baltimore Area Human Values Network. Several of us meet on the 4th Sunday of the month to discuss issues that essentially revolve around humanism. They tend to be heavily laden with politics, especially at this time of this year.
I have a great deal of antipathy towards "health foods". I love healthy food but the packaged version of foods that are altered to take some nutrients away and to add other nutrients seems more than counter intuitive to me. The packaging of course, means marketing and marketing of course means the creation of a false need.
Well I don't want the industry to tell me what I need nor do I want a food industry lobbyist to how to buy it. Here is the paper that I based this discussion on.
I have a great deal of antipathy towards "health foods". I love healthy food but the packaged version of foods that are altered to take some nutrients away and to add other nutrients seems more than counter intuitive to me. The packaging of course, means marketing and marketing of course means the creation of a false need.
Well I don't want the industry to tell me what I need nor do I want a food industry lobbyist to how to buy it. Here is the paper that I based this discussion on.
Monday, June 16, 2008
Yet another perspective about the Food Industry
Stuffed and Starved: The Hidden Battle for the World Food System by Raj Patel. Brooklyn, Melville House Publishing 2007 398pp. ISBN-978-1-933633-49-7
Patel presents a case regarding the food industry that in some respects has been told before but he describes it from a specifically Marxist perspective. It is difficult to dispute his premise but this reader has had enough experience with Marxism and its solutions to be enamored. The utter failure of political Marxism witnessed thus far in world politics and the feeble, post-modern attempts at local communism are testimony enough. The notion that we will cure the global food crisis via Marxism I see as patently naïve. As an academic exercise the book does a good job but the praxis espoused by Marxist intelligentsia is not there.
Beyond that Patel does a decent job of putting together a synopsis and limited history of food production and the results. The story begins with several disappointing chapters but grows into a very informative and compelling book to read.
Much of the book has been told before. Authors such as Pollan, Nestle and Kingsolver have described food, its benefits, it’s production, grass roots solutions to the problems of Agri-business and how it impacts the world. We have already been informed that business and government overseers are not interested providing solid and healthy foods for consumers. We have already witnessed the confluence of government, business and academia working together for the benefit of business at the expense of the consumer. Patel fails to provide new information in this regard and essentially provides a derivative 100 pages of knowledge already available.
He also misuses statistics in order to bolster his point. There are not more drug related murders in rural areas than in urban America as he posits. There are more murders per capita perhaps but the bold assertions otherwise weaken his statements to anyone not already in the choir.
He also had a habit of bringing up non sequiturs, often interesting ones but he let them drop without further clarification. His notions about Comte and Logical Positivism as a process that defined early food production in America could have been very interesting but he let it trail off sans explanation. That being said, the book was replete with compelling notions.
The Marxist perspective does provide a unique (thus far) analysis of the growing crisis in food security. Since no solution has really been designed for a resolution it would seem that adding Patel’s analysis to the mix is a good thing. While there is no evidence to suggest that communism will solve the problem it seems imperative to create a hybrid solution. Patel’s understanding can be an important ingredient in that design.
This reader comes to this book with several areas of interest not the least of which is a solution to the food crisis. The fact that Agribusiness and its collusion with academia and government for its own best interest does not fall on deaf ears. Americans and the rest of the world are being told what we think and too many of us buy it. A solution is critical.
His chapter about the history of supermarkets also struck my American History chord and it was a compelling read in part for the technicalities of food production but also a simple explanation of historical business enterprise.
Patel described the history of the Slow Food Movement of which this reader is a member. He articulated the essence of that movement very well. It is not a movement of people who take a long time to complete a meal but rather a group of people (with numbers large and international) who want to replace packaged and prepared foods in their diets. They want to replace those with the local food, prepared with élan and eaten in season along with friends and family. We want the wafting odors of fried onions and anise to fill their house and they want those same aromas to be imbedded in our fingers after preparing them.
Those of us who are in the choir know that we are not going to mount an overthrow of Agri-business via guerilla tactics or government change. Rather we will inform as many as we can of the benefits of local and season foods. Patel describes actions that us consumers can take and they are all valid. We will eschew the distant foods as often as possible. We will be eating seasonally or we will can and freeze those foods in order to enjoy them off season. We will speak to those notions as often as possible so that more people will join us in those efforts. We will be grass roots and we will be vociferous and I suspect that is Patel’s point.
The food crisis is critical and communism will not cure it. Understanding a Marxist perspective does no harm in finding a solution. Spread the word. Humanists want a better world for their heirs and one point that needs addressing is the crisis of food that is global.
Patel presents a case regarding the food industry that in some respects has been told before but he describes it from a specifically Marxist perspective. It is difficult to dispute his premise but this reader has had enough experience with Marxism and its solutions to be enamored. The utter failure of political Marxism witnessed thus far in world politics and the feeble, post-modern attempts at local communism are testimony enough. The notion that we will cure the global food crisis via Marxism I see as patently naïve. As an academic exercise the book does a good job but the praxis espoused by Marxist intelligentsia is not there.
Beyond that Patel does a decent job of putting together a synopsis and limited history of food production and the results. The story begins with several disappointing chapters but grows into a very informative and compelling book to read.
Much of the book has been told before. Authors such as Pollan, Nestle and Kingsolver have described food, its benefits, it’s production, grass roots solutions to the problems of Agri-business and how it impacts the world. We have already been informed that business and government overseers are not interested providing solid and healthy foods for consumers. We have already witnessed the confluence of government, business and academia working together for the benefit of business at the expense of the consumer. Patel fails to provide new information in this regard and essentially provides a derivative 100 pages of knowledge already available.
He also misuses statistics in order to bolster his point. There are not more drug related murders in rural areas than in urban America as he posits. There are more murders per capita perhaps but the bold assertions otherwise weaken his statements to anyone not already in the choir.
He also had a habit of bringing up non sequiturs, often interesting ones but he let them drop without further clarification. His notions about Comte and Logical Positivism as a process that defined early food production in America could have been very interesting but he let it trail off sans explanation. That being said, the book was replete with compelling notions.
The Marxist perspective does provide a unique (thus far) analysis of the growing crisis in food security. Since no solution has really been designed for a resolution it would seem that adding Patel’s analysis to the mix is a good thing. While there is no evidence to suggest that communism will solve the problem it seems imperative to create a hybrid solution. Patel’s understanding can be an important ingredient in that design.
This reader comes to this book with several areas of interest not the least of which is a solution to the food crisis. The fact that Agribusiness and its collusion with academia and government for its own best interest does not fall on deaf ears. Americans and the rest of the world are being told what we think and too many of us buy it. A solution is critical.
His chapter about the history of supermarkets also struck my American History chord and it was a compelling read in part for the technicalities of food production but also a simple explanation of historical business enterprise.
Patel described the history of the Slow Food Movement of which this reader is a member. He articulated the essence of that movement very well. It is not a movement of people who take a long time to complete a meal but rather a group of people (with numbers large and international) who want to replace packaged and prepared foods in their diets. They want to replace those with the local food, prepared with élan and eaten in season along with friends and family. We want the wafting odors of fried onions and anise to fill their house and they want those same aromas to be imbedded in our fingers after preparing them.
Those of us who are in the choir know that we are not going to mount an overthrow of Agri-business via guerilla tactics or government change. Rather we will inform as many as we can of the benefits of local and season foods. Patel describes actions that us consumers can take and they are all valid. We will eschew the distant foods as often as possible. We will be eating seasonally or we will can and freeze those foods in order to enjoy them off season. We will speak to those notions as often as possible so that more people will join us in those efforts. We will be grass roots and we will be vociferous and I suspect that is Patel’s point.
The food crisis is critical and communism will not cure it. Understanding a Marxist perspective does no harm in finding a solution. Spread the word. Humanists want a better world for their heirs and one point that needs addressing is the crisis of food that is global.
Friday, June 6, 2008
A Local, Sustainable and historic cookbook
The Lewis and Clark Cookbook: Historic Recipes from the Corps of Discovery and Jefferson’s America by Leslie Mansfield. Berkeley: Celestial Arts. 2002. 157 pp. ISBN 1-58761-147-3
Those of us who enjoy the epicurean pleasures of food preparation and a nice meal with friends will find this cookbook to their liking. Those of us who feel ethically compelled to eat locally and sustainably likewise will find this to be a good book. Those who are not interested in either of the above may enjoy this book for its quotations and beautiful artwork. It could be a coffee table book as well as a utile guide to cooking.
During Lewis and Clark’s journey they and their crew routinely hunted and foraged for several reasons. They needed to supplement the rations that were provided when they embarked but it also was a diversion and a chance at more discoveries. They saw animals and flora previously unknown and they ate many of what they discovered. The recipes reflect as much of the results of the hunts as it does the food stuffs that they were provisioned upon departure.
The explorers ate what was available locally and seasonally. They had no good method of storing the results of the hunts and essentially ate what they found. The diet changed as the seasons changed. It changed as their positions changed. They also learned a lot from the native population who had the experience of recognizing poisons or inedible food.
What they ate is not hard to imagine. Buffalo, goat, eggs, trout, salmon, gooseberries and wild sorrel were a few of the menu items. The foods listed in the book are all available today (at least in some form). Many of them can be found at the local Farmer’s Market or at specialty farms. In the central Maryland area these places abound. We can use this cookbook to make such plates as Mussels Steamed with Sweet Herbs or Chicken Capitolade. We may want to skip the Veal possibilities because of the agri-business process of bringing us veal is not what the explorers ate. The Bear recipes pose a conundrum less on ethical grounds than on availability. Having had a bear steak once many years ago, I have had my fill; a soccer ball may have been a more tender way to get protein.
It is a beautiful book and were those items on the menu of a restaurant one would be paying a steep price. Tonight however, I have the Dover Sole I need to experiment with Sole with Browned Butter and Caper Sauce. Bon Appétit.
Those of us who enjoy the epicurean pleasures of food preparation and a nice meal with friends will find this cookbook to their liking. Those of us who feel ethically compelled to eat locally and sustainably likewise will find this to be a good book. Those who are not interested in either of the above may enjoy this book for its quotations and beautiful artwork. It could be a coffee table book as well as a utile guide to cooking.
During Lewis and Clark’s journey they and their crew routinely hunted and foraged for several reasons. They needed to supplement the rations that were provided when they embarked but it also was a diversion and a chance at more discoveries. They saw animals and flora previously unknown and they ate many of what they discovered. The recipes reflect as much of the results of the hunts as it does the food stuffs that they were provisioned upon departure.
The explorers ate what was available locally and seasonally. They had no good method of storing the results of the hunts and essentially ate what they found. The diet changed as the seasons changed. It changed as their positions changed. They also learned a lot from the native population who had the experience of recognizing poisons or inedible food.
What they ate is not hard to imagine. Buffalo, goat, eggs, trout, salmon, gooseberries and wild sorrel were a few of the menu items. The foods listed in the book are all available today (at least in some form). Many of them can be found at the local Farmer’s Market or at specialty farms. In the central Maryland area these places abound. We can use this cookbook to make such plates as Mussels Steamed with Sweet Herbs or Chicken Capitolade. We may want to skip the Veal possibilities because of the agri-business process of bringing us veal is not what the explorers ate. The Bear recipes pose a conundrum less on ethical grounds than on availability. Having had a bear steak once many years ago, I have had my fill; a soccer ball may have been a more tender way to get protein.
It is a beautiful book and were those items on the menu of a restaurant one would be paying a steep price. Tonight however, I have the Dover Sole I need to experiment with Sole with Browned Butter and Caper Sauce. Bon Appétit.
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