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Good fish/bad fish; Recipes: Fish, zucchini breads, chocolate peanut butter cake

11:36 PM Fri, Aug 15, 2008 |
By Sheila Lennon    Email this author |   Email this entry

Talkin' about food tonight:

Fish minefield: Top Ten Sustainable Fish Choices and Ten Fish You Should Avoid Eating. The former are prolific and/or farmed, the latter mostly disappearing or badly mercurial. Commenters liven it up, quibble, carp. This is from foodluvin.


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Tilapia with Pesto and Roasted Tomatoes


Closet Cooking's high-summer fish recipe, Tilapia with Pesto and Roasted Tomatoes, sounds like a good way to use the basil and native tomatoes in the market or in your yard. Doesn't have to be tilapia.


Squash bread: Your garden may be overrun, and you might welcome Simply Recipes' two Zucchini Bread Recipes. This is a sweet loaf, the sort you might smear cream cheese on. The second adds pineapple.

For a savory loaf, Zucchini Bread with Roasted Red Peppers and Feta sounds excellent. Chef Kevin of Closet Cooking recommends it with hummus, tomatoes and cucumbers.

Another: Savory zucchini bread with parmesan and onion at What Geeks Eat.

 

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Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

 

Food fantasy: Chocolate peanut butter cake at smitten kitchen.

Its formal name is Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze, and smitten kitchen lovingly blogs the recipe, with photos of the creation.

It's from Sky High: Irresistable Triple-Layer Cakes, and smitten says,

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

Carbs everywhere. The pesto and roasted tomatoes over fish is probably the only one I'll actually make..

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