Sardines – Sandwich or Linguine & Fennel
July 8, 2017
SARDINES with LINGUINE, FENNEL & TOMATO svgs 2-4
INGREDIENTS: 4 oz tin of sardines in olive oil, 3 cloves garlic, 1 small head fennel sliced thinly with fronds, chili flakes – optional, 1 C canned peeled tomatoes – crush if whole, 2 oz dry white vermouth, 1 med lemon juice & zest, 1/3 C toasted Panko bread crumbs – add zest to bread crumbs., ¾ LB dry linguine.
DIRECTIONS:
- Start to boil pot of water for pasta.
- Skillet: add 1 TB sardine oil to pan, add fennel cook until fennel soft starting to caramelize, add garlic. Add tomatoes and juice. Cook until liquid reduced, add vermouth and reduce.
- Add sardines to skillet, break up into chunks, add juice of lemon.
- Cook pasta short of al dente, use tongs to transfer pasta to skillet, add a bit of starchy water & toss to combine.
- Transfer pasta mixture to serving bowl or individual bowls, drizzle with olive oil, sprinkle toasted bread crumb lemon zest on top. Garnish with some fennel fronds
SARDINE SPINACH SANDWICH
INGREDIENTS: 1 garlic clove, 2 oz ~ 2 C spinach, wilted in pan, 1 english muffin toasted , 2 sardines smokes in oil, 1 tomato sliced. lemon juice, mustard & mayo.
DIRECTIONS:
- Heat 2 tsp oil in pan, sauce garlic, add spinach – wilt, remove from heat, drain.
- Toast bread, add little mayo & mustard,add spinach, then sardine, drizzle lemon juice, top with slice of tomato.
Fennel Lentil salad with Ricotta
July 8, 2017
WSJ 2017 Serves 4
INGREDIENTS: 4 olive oil packed anchovies, 4 Tb olive oil, 2 C green or black lentils, 1 head garlic halved crosswise, 2 sprigs fish sage, 2 med heads fennel halved lengthwise sliced very thin, 2 C ricotta, 2 TB chopped parsley, lemon zest & juice ½ lemon.
DIRECTIONS:
- Anchovies- place on dish, drizzle with some oil, lemon zest.
- Cook lentils- use heavy pot (Dutch oven) cover lentils with 2 inches of water, add garlic halves & sage & 2 TB olive oil. Bring to a boil, reduce heat & simmer until lentils tender ~ 20 min. Add more water if needed. Strain and drizzle with oil & S&P.
- Sliced Fennel- f woody, sprinkle with lemon juice. 2 Tb olive oil.
- Each plate: ½ C Ricotta, arrange dressed fennel on top, spoon lentils over fennel. Top with marinated anchovies, extra oil and chopped parsley.
Black Quinoa fennel salad
July 8, 2017
- 1 med fennel (10 0z) quartered, sliced thin
- 1 long or 2 short celery stalks cut this crosswise.
- 2 c cooked black quinoa
- ¼ C chopped parsley
- 2 TB chips chives
Dressing – mix together
- 2 TB lemon juice (1 lemon)
- 1 garlic clove
- S & P
- 5 TB oil
Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Cassoulet Duck Confit
May 27, 2017
Chef Laurence Jossel. Use store bought duck confit (or chicken legs). January 9th traditional dish from Languedoc. Smoky French garlic sausage & slab bacon. Can make ahead then reheat (bread crumbs added last).Svgs 8. Oven 350°.
INGREDIENTS
- 5 TB OIL (3TB & 2 TB)
- 4 OZ pancetta diced into ½” pieces
- 1 med onion diced ½” pieces
- 1 LB dried Flageolots or Great Northern beans – rinse &picked, soak 2 hrs, drain.
- 4 sprigs thyme
- 1 QT chicken stock
- 1 head garlic- separate into cloves & peel
- 4 pcs duck leg confit
- ¾ LB smoky French garlic sausage, slice cross wise ½” thick
- 4 oz lean slab bacon cut into 1″ cubes
- 2 C coarse fresh bread crumbs (or Panko)
- 2 T chpd parsley
A. Saucepan / dutch oven: cook beans 1 hr
- 3 TB olive oil & pancetta – moderate heat, 5 minutes
- Add onions, stir until softened 7 min.
- Add beans (soaked, drained) thyme & 1 QT chicken broth
- Boil, reduce to simmer, cook 1 hour until beans al dente (or pressure cooker)
B. Add head of garlic cloves, simmer 15 min, discard thyme. Let cool, refrigerate over night (optional).
C. Preheat oven 350°. Rewarm beans.
- Transfer to deep baking dish or Dutch oven.
- Nestle in Duck legs confit, sausage & bacon
- Bake 40 min
- Remove from oven let rest 15 min. (or can refrigerate up to 2 days)
D. Cast iron skillet : crisp bread crumbs
- Moderate Hi heat, 2 TB olive oil & 2 C bread crumbs. Stir until brown & crisp 3 min.
- Sprinkle bread crumbs & parsley over cassoulet & serve
vin de Pays d’Oc
Scallion or Chives Mashed Potatoes
March 5, 2017
WSJ Feb 2017, Serves 6
- 3 Lbs Yukon Gold (peeled) and quartered
- 1½ C Whole Milk
- 2 bunches scallions (green onions) finely chopped
- 6 TB butter
- 1 tsp salt
- Bring potatoes in water to boil, reduce to simmer, uncovered 20 Min.
- Heat MILK until just comes to a simmer. Turn OFF heat, ADD SCALLIONS to milk.
- Drain cooked potatoes. Return pot, over low heat dry out a minute or so.
- Use masher or fork until potatoes almost smooth. ADD 4 TB cut BUTTER into potatoes, ADD milk, scallions & add 1 tsp salt. Continue to mash until potatoes are smooth.
- Transfer to a warmed bowl, make depression in middle, ADD 2 TB remaining BUTTER
