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.
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make soup stew ahead, then heat to poach eggs. Use Country rye bread toasted (Odesssa rye or new york rye). Cook in Dutch oven (cast iron or steel).

INGREDIENTS: 4 medium onions thinly sliced, 1 stalk celery finely chopped, ½ C white wine, 28 ounce can whole tomatoes, 1 fresh red chili finely choppedor dried chili flakes (optional), 2 C broth, 4 eggs, 4 toasted slices country bread, ½ C parmesan or pecorino.chopped parsley .

DIRECTIONS:

  • Heat oil in Dutch oven, add thinly sliced onions & celery. cook until tender ~ 15 min.
  • Increase heat to medium, ad ½ C white wine, simmer ~ 4 min. Add canned tomatoes and juice – use hands or spoon to crush whole tomatoes, add chilis, 2 C broth . Simmer uncovered 45 min to reduce.
  • Crack eggs gently one at a time to poach until whites cooked but yolk runny. 3-6 min.
  • Place toasted slice of bread in each bowl, spoon poached egg on top, add soup.  Sprinkle with grated cheese and parsley.

 

QED, easy and delicious 2016

3 stalks celery, stalks sliced crosswise

cherry plum tomatoes halved length wise

radishes (small bunch) sliced thin/medium

5-6 green onions sliced

half carton – 4 oz-small fresh mozzarella balls (ciliegine)

2-4 TB olive oil, salt & pepper

WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.

 

ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.

 

NOTES: can use halibut, 400°, 10 min top rack.

Gazpacho

May 23, 2012

1999 Epicurious, prep 45 min.

  • 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼  inch triangle  pieces, transfer to a bowl
  • ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
  • 1 small red pepper, ¼ inch diced
  • 1 celery rib, ¼ inch diced
  • 1 small clove garlic minced
  • 2 cups V8 or tomato juice
  • 2 TB fresh lemon juice
  • 1½ tsp Worcestershire sauce, or to taste.

mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.

 

Salad Biard Nice

February 5, 2012

from Biard’s in Nice 2001. Very refereshing on hot summer day.

Cut vegetables into triangle shape bites.

  • 2 large tomatoes
  • 1 English cucumber (cut in quarters, lengthwise, then into bite size triangle pieces)
  • 1 red pepper
  • bunch cooked white asparagus
  • 1 finely chopped medium red onion
  • some leaves of chopped fresh mint
  • artificial crab meat or tuna

Simple Dressing

  • 3 TB oil
  • 1 1/2 TB lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp red wine vinegar

VINAIGRETTE

  • 1 TB red wine vinegar
  • 4 TB oil
  • 1 tsp soy
  • 1 tsp Dijon