Bouns (Ride the Gondora)
Jun. 28th, 2010 11:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerI will be shocked and amazed if anyone is nerdy enough (and of the right age) to recognize the header. This week's Resolution Recipe contains a Bonus RR.
This week's Resolution Recipe: (Lightly) Cured Sardines
fresh sardines
salt
white wine vinegar (I used white balsamic)
garlic
lemon juice
lemon zest
thyme
parsley
Decapitate sardines, clean, remove backbones and fillet them in half. Spread salt over a pan and place sardines skin side up over the salt. Cover again with salt. Let cure for 10-30 minutes. Clean salt from sardines with cold water. Clean salt from previous pan. Fill previous pan with wine vinegar and arrange sardines inside, skin side up. Vinegar should cover the sardines. Use parchment paper on the bottom of the pan to help with removal. Let cure for 20-30 minutes. Clean vinegar from sardines with cold water. Clean vinegar from previous pan.
Mix in a bowl: garlic, lemon zest, lemon juice, thyme and parsley. Place in the bottom of the pan a new piece of parchment paper. Brush it with the mix along with salt and pepper. Place sardines skin side up. Cover sardines with olive oil. Let cure for 2-3 days.
What worked: Not overly fishy or salty. Two enthusiastic thumbs-up from Helga the Goat Girl.
What didn't: I thought they were okay but not worth repeating. Clearly I was wrong.
Will I make it again? See above.
This week's Bonus Resolution Recipe: Baked Feta with Chard and Olives.
1/2 lb feta in 1" thick blocks
1/4 tsp crushed red pepper flakes
zest from 1 lemon
1 bunch chard, julienned
1/4 cup olive oil
1 Tbsp oregano
2 garlic cloves, thinly sliced
quality olives
Cut the feta into triangles and arrange in a single layer in a baking dish. Combine 2 Tbsp olive oil with the oregano, red pepper, zest, and half the garlic. Pour over the feta and marinate for at least 10 minutes and up to an hour. Heat the remainder of the olive oil in a skillet and add the garlic. Add the greens and cook until tender, about 8 minutes. Season with salt and pepper. Bake the feta about 5 minutes, just until heated through. Transfer to a serving plate and serve with greens and olives.
What worked: I used leftover olive oil from the lightly cured sardines, which added some nice flavor.
What didn't: It wasn't that thrilling.
Will I make it again? Nah.
What I'm reading: Michael J Sullivan, Crown Conspiracy
This week's Resolution Recipe: (Lightly) Cured Sardines
fresh sardines
salt
white wine vinegar (I used white balsamic)
garlic
lemon juice
lemon zest
thyme
parsley
Decapitate sardines, clean, remove backbones and fillet them in half. Spread salt over a pan and place sardines skin side up over the salt. Cover again with salt. Let cure for 10-30 minutes. Clean salt from sardines with cold water. Clean salt from previous pan. Fill previous pan with wine vinegar and arrange sardines inside, skin side up. Vinegar should cover the sardines. Use parchment paper on the bottom of the pan to help with removal. Let cure for 20-30 minutes. Clean vinegar from sardines with cold water. Clean vinegar from previous pan.
Mix in a bowl: garlic, lemon zest, lemon juice, thyme and parsley. Place in the bottom of the pan a new piece of parchment paper. Brush it with the mix along with salt and pepper. Place sardines skin side up. Cover sardines with olive oil. Let cure for 2-3 days.
What worked: Not overly fishy or salty. Two enthusiastic thumbs-up from Helga the Goat Girl.
What didn't: I thought they were okay but not worth repeating. Clearly I was wrong.
Will I make it again? See above.
This week's Bonus Resolution Recipe: Baked Feta with Chard and Olives.
1/2 lb feta in 1" thick blocks
1/4 tsp crushed red pepper flakes
zest from 1 lemon
1 bunch chard, julienned
1/4 cup olive oil
1 Tbsp oregano
2 garlic cloves, thinly sliced
quality olives
Cut the feta into triangles and arrange in a single layer in a baking dish. Combine 2 Tbsp olive oil with the oregano, red pepper, zest, and half the garlic. Pour over the feta and marinate for at least 10 minutes and up to an hour. Heat the remainder of the olive oil in a skillet and add the garlic. Add the greens and cook until tender, about 8 minutes. Season with salt and pepper. Bake the feta about 5 minutes, just until heated through. Transfer to a serving plate and serve with greens and olives.
What worked: I used leftover olive oil from the lightly cured sardines, which added some nice flavor.
What didn't: It wasn't that thrilling.
Will I make it again? Nah.
What I'm reading: Michael J Sullivan, Crown Conspiracy
