Oh….I tried for this French Fridays with Dorie. I really, really did. I bought sardines. I brought them home. I opened the can. I was not freaked out by the little skin-still-on, headless bodies. No. I took one out and scraped the skin off and was going to take the bones out and then the smell hit me. Still, I was strong. “Tuna smells fishy too.”
I got one ready to go and mash up when I thought to myself, “Hmmm, I only have enough cream cheese to do this once. Maybe I’ll try a little piece just to make sure. I’m sure it just tastes like tuna or something, it’ll be fine. But better to make sure.”
Oh my god, I do not like sardines. But, wow, the cat sure does. OF course, I’ve seen some of the other things she’ll eat and well, I’m not sure her approval means all that much. *
I feel like a very bad French Fridays with Dorie citizen but no sardine rillettes for me. Instead….Canned Salmon Rillettes! Hooray!
I hope everyone else had better success with this one than I did. Check out all the blog posts here. My photos of this experiment . . . → Read More: FFwD: (Almost) Sardine Rillettes
This is a meal that I kind of reverse-engineered from our many brunches at Accanto. Although I have tried many things there for brunch, the dish this is based on is my favorite.
You could easily start here and add even more too it — maybe cook the greens with pieces of crisp bacon? Add roasted onions to the mix (I actually meant to do this. I caramelized my onion earlier and then set them aside in a small dish. I put them in the microwave, meaning to warm them for about 30 seconds before using but…well, I found the small dish of onions in the microwave about 3 days later). Sad face. Crumbled sausage? Sauteed veggies instead of the greens? The possibilities are endless, go for it.
Also, I believe the original inspiration uses heartier greens — kale, chard, etc… but I chose to use arugula because that’s what I had.
Poached Eggs over Polenta & Greens with Chili Oil
1/3 cup polenta
1 cup chicken or vegetable broth (+ more if needed)
1 cup milk
2 Tbsp parmesan cheese
1/4 tsp garlic powder
1/2 tbsp butter
salt & pepper
1 tsp olive oil
2 cloves garlic,minced
3 cups spinach or arugula, washed
4 poached eggs . . . → Read More: Brunch: Poached Eggs over Polenta & Greens with Chili Oil
This week’s French Fridays with Dorie is asparagus. And bacon! Hooray! I really liked this recipe and it was very simple. We had it on the side of the Fennel-crusted Tuna. I made a half recipe and in lieu of a nut oil, I used olive oil and tossed in a few toasted almonds. Delicious (and very photogenic)!
Okay, here’s a link to everyone’s posts and my photos are below.
Bacon crumbled, red onion chopped.
Asparagus cooked and draining.
Re-heating the bacon and onion.
Tossing it all together.
. . . → Read More: FFwD: Asparagus & Bits of Bacon
I think this is one of my new favorite tuna meals. It can be served warm or cold, making it a perfect meal year-round. Since we are still a little cold out, I opted for warm, but you could just as easily making everything earlier in the day (up to actually slicing the tuna), refrigerate it and just plate it all before eating.
One other change that I made was to use Whole Wheat Pearl (Israeli) Couscous instead of regular couscous. If you do this, the cooking time will be a little longer, just follow the instructions on the package, but you’ll probably have to simmer it all for about 15-20 minutes.
Also tuna and fennel? Wow, such a wonderful combination. I even made this with some frozen, Trader Joes’s wild Ahi Tuna (I popped it in the fridge the night before to defrost). Really good and the price makes this an official “cheap fish project” meal. Hooray!
We had a little tuna leftover (I started with about a pound of tuna), so I tossed that with some whole wheat pasta, some sauteed broccolini and olive oil/lemon juice for lunch the next day.
Fennel Crusted Tuna with Lemon . . . → Read More: Fennel-Crusted Tuna with Lemon Aïoli Over Couscous