Another week, another recipe (or 2 or 3), and the inexorable movement towards the end!
This week, we had Sardine Escabeche on the docket. Of course, this is the one time in months I go to the fish market and they don’t have sardines. They’ve been having trouble with a supplier recently, so I was sardine-less. I went with the bonne idée, however, and the shrimp was just fine…actually, it was better than fine.
Escabeche was brought to Spain by the Moors as a vinegar-y stew that often had lamb in it. The Spaniards, then the French, use it for fish and seafood and here we are! First, I lightly cooked the shrimp for 2-3 minutes. Then, I sautéed the vegetables–onions, carrots, celery, and garlic–for 10 minutes until soft, but not browned. Afterwards, everything went to live in the same dish under a bunch of olive oil and vinegar (plus some sun-dried tomatoes). I refrigerated the concoction for just over 6 hours.
We loved it. The flavors were complex, yet balanced, and it was very refreshing. I served this with a sort of bizarre “meal.” We had a good friend over for dinner and I warned her our meal was a bit spackled together: the escabeche was first, served with some bread, then I served 2 of Ottolenghi’s salads from Plenty More.
If you’ve not had a chance to check out his recipes, I highly recommend them. I’d been given the cookbook for Christmas and hadn’t gotten enough applicable veggies in my CSA to really delve into it. Everything I’ve made so far (7 dishes in 2 weeks) has been absolutely lovely. And the way he pairs food is beautiful to look at and often unexpected/slightly different from what I’d choose to combine.
Tart Apple and Celeriac Salad (with quinoa). This one os a definite play on the color white with cilantro adding some greens and pickled red onions giving nice contrast as well.
Raw Beet and Fresh Herb Salad. This unfiltered/unretouched photo was taken before I added in the mixed roasted nuts and the dressing, but I had to show the colors.
The Ever-Present Make up Recipes: Olive Oil Ice Cream and Sablé Breton Shortbread Cookies
I conveniently had 5 egg yolks sitting in the fridge and I “forced” myself to make the custard for this ice cream. It worked out well, too, so I could give away most of the ice cream to my friend I’m making dinner for once a week. We are ice cream lovers in this house and would’ve wolfed it all down if not for giving it away. Once I’d made the ice cream, I realized it needed something to go with it, but I didn’t want to make the chocolate sauce. I only had time for cookies, and I’d yet to make the sablé breton with berries, so I’ll call this a make up for that recipe, too. HA!
Loved the olive oil ice cream. Loved it. Mellow fruitiness with a very few bites having the remnants of that peppery kick you get in the back of your throat with fresh olive oil. My husband said it’s a definite make-again recipe and I can see it being really fabulous with chocolate.