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I bought five tins of sardines yesterday. I'm pondering recipes that are mainly for myself but that Christine might like. I'm a bit put off at the moment by eating the sardines just on rice crackers or broken up into a salad (bones and skin and all), but i suspect once i get back into the swing of sardines, that will be pleasant. (Smothering the sardines in a lovely French roll -- not an option right now for me.)
Cooking them in with something is probably the trick here.
* Tarte aux sardines -- http://www.easy-french-food.com/sardine-recipes.html -- Ok, i could make a "crust" of the corn flour+cottage cheese (it's more like a biscuit than a flaky crust) -- the idea of carmelizing onions and layering with fresh tomatoes and adding the sardines sounds lovely.
* this makes me think that Spanish flat bread made with chickpea flour might also be a good savory way to incorporate the sardines with a starch.
* Curried sardines -- http://www.dietivity.com/sardines-recipes-to-snack-on-much-healthier-than-big-fish/ -- one of those recipes that could be adapted. I rather think curried with white beans might be a texture friendly way of transitioning.... I like that it's a sauce for over rice. [This page repeats the French sardine tart.]
* Avocado & sardine mousse -- http://chickenofthesea.com/recipe_detail.aspx?did=1157 -- this beats some of the mousse recipes with butter!
* This recipe from Venice is intriguing -- http://www.venice-italy-veneto.com/sardine-recipes.html -- i can't tell if it's for fresh or canned sardines.....
Cooking them in with something is probably the trick here.
* Tarte aux sardines -- http://www.easy-french-food.com/sardine-recipes.html -- Ok, i could make a "crust" of the corn flour+cottage cheese (it's more like a biscuit than a flaky crust) -- the idea of carmelizing onions and layering with fresh tomatoes and adding the sardines sounds lovely.
* this makes me think that Spanish flat bread made with chickpea flour might also be a good savory way to incorporate the sardines with a starch.
* Curried sardines -- http://www.dietivity.com/sardines-recipes-to-snack-on-much-healthier-than-big-fish/ -- one of those recipes that could be adapted. I rather think curried with white beans might be a texture friendly way of transitioning.... I like that it's a sauce for over rice. [This page repeats the French sardine tart.]
* Avocado & sardine mousse -- http://chickenofthesea.com/recipe_detail.aspx?did=1157 -- this beats some of the mousse recipes with butter!
* This recipe from Venice is intriguing -- http://www.venice-italy-veneto.com/sardine-recipes.html -- i can't tell if it's for fresh or canned sardines.....
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