Avocado and Sardine Toasts and a giveaway

OK, now for those of you who say you don’t like canned sardines, don’t tune me out yet. Because maybe you’ve never eaten canned sardines as good as these. They’re called pilchards in England (just another name for a large sardine) and come from the Cornwall region.  These, from The Pilchard Works, are caught off the shores of Cornwall and are hand-packed and canned in the traditional way in partnership with the oldest sardine cannery in Brittany, France. The lids of the tins are works of art, with reproductions of paintings by Newlyn School painters, Walter Langley and Frank Bramley.

I brought some home with me from my trip to Cornwall last fall, and was surprised at how much better they were than the ones I buy in the supermarkets here. So much so, that I asked my ex-pat daughter to bring some tins for me on her recent business trip from London to New York.

I am a big fan of fresh sardines and anchovies but it’s not easy to find them fresh here in the states. Canned sardines were always in our pantry when I was growing up and my 96 year-old father, who is still in good health, eats them in sandwiches regularly.

Not only do they taste delicious, they’re one of the healthiest foods you can eat. They’re packed with nutrients that are good for you, including vitamin D, B12 and protein. They also contain one of the highest concentrations of omega-3 fatty acids, and they help lower cholesterol and triglyceride levels.

I’m hoping that those of you who have turned up your nose at eating sardines in the past will give these a try. All you have to do to receive a tin of these from me, is to leave a comment stating why you like sardines and how you eat them. If you don’t like them (maybe especially if you don’t like them),  I’ll send you a tin too, because I’d really love to convert you to becoming a sardine aficionado.  Just leave a way for me to contact you.

This recipe from Paula Wolfert, really is a delicious blending of flavors that I would never have thought to put together, but I will be making again and again. Even my husband, who rarely eats either avocado or canned sardines, raved about the combination. I hope you’ll try it too.

Avocado and Sardine Toasts

Author: Paul Wolfert

From the Book “Unforgettable” by Emily Kaiser Thelin

printable recipe here

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 T. chopped fresh flat-leaf parsley
• 1 scant tablespoon sherry vinegar
• sea salt, freshly ground black pepper
• pinch of red pepper flakes (optional)
• 2 (4 1/2 ounce) cans whole sardines (I used one can)
• 1 large firm, ripe Hass avocado
• 4 to 6 thin slices country-style bread (I used 3 slices)
• 4 green onions (I used one), white and green parts, cut into very thin slices
• fresh chives, snipped

Instructions

1. In a shallow bowl, whisk together the olive oil, parsley and vinegar.
2. Season with salt and black pepper and red pepper flakes, if using.
3. Divide the sardines into fillets and discard any bones.
4. Add the sardines to the vinaigrette and marinate at room temperature for 1 to 2 hours.
5. Cut the avocado in half and peel away the skin.
6. Put it on a cutting board and cut the avocado into thin slices.
7. Toast or grill the bread.
8. Lightly brush the top side of each toast with the vinaigrette.
9. Divide the avocado slices among the toasts, top with a portion of the sardines, and scatter green onions and chives on top.
10. Serve at once.

3.5.3229

 

Chocolate Salami

Looking for an easy treat for Valentine’s Day? You’ve got plenty of time to make this chocolate “salami” that requires no cooking, and comes together lickety-split, using ingredients you may already have in the house. I used amaretti cookies to simulate the bits of fat running through a real salami, but you could use graham crackers, digestive biscuits or even chocolate chip cookies.Crumple them up and mix them in a bowl with nuts and dried fruit of your choice. I used pistachios, hazelnuts and dried cherries and it was a winning combination. But if you like almonds or walnuts instead, or dried cranberries or dried apricots, those would be delicious too.Melt some chocolate. You could use milk chocolate, but I prefer dark chocolate and used Hershey’s Special Dark chocolate. If you want to spring for a more expensive chocolate, go for it, but Hershey’s Special Dark won a blind taste test on America’s Test Kitchen years ago and I’ve been using it since then for nearly all my recipes requiring dark chocolate. It costs a lot less than the specialty brands, so that’s a nice plus too. Mix the melted chocolate with all the above ingredients and add some liqueur. It’s not strictly necessary, but it does add another layer of flavor.

Some recipes for chocolate salami ask you to add raw eggs, but I thought I’d try it without, since so many people have health concerns about using raw eggs in recipes. The risk is miniscule, but still, why take any risk, I thought. Next, dish out the chocolate into a log shape. It will be too soft to shape at this point, so put it in the refrigerator for about 20 minutes, or until it firms.

Once firm, roll it into a log shape to make it more “solid.”Then roll into confectioner’s sugar to simulate the white “bloom” that appears on aged salami.

If you have some butcher’s string, tie it across the chocolate salami to mimic a real salami.

Slice it and watch the surprise when people realize it’s not really cured meat, but a delightful chocolate treat. Happy Valentine’s Day.

Chocolate Salami

printable recipe here

Ingredients

• 12 oz. chocolate, melted (I used Hershey’s Special Dark)
• 1 stick (8 ounces) butter
• 1/2 cup crumpled amaretti cookies (or graham crackers or “digestive” biscuits)
• 1/2 cup pistachios
• 1/2 cup hazelnuts, roughly chopped (or other nuts you prefer
• 1/4 cup dried cherries
• 1 T. Cherry Marnier (or any liqueur you like)
• powdered sugar for exterior
• twine (optional)

Instructions

1. Melt the chocolate in a double boiler.
2. When it is nearly melted, add the butter in pieces and melt it.
3. Chop the amaretti cookies and nuts (I left the pistachios whole) and put in a bowl with the cherries.
4. Pour the melted chocolate over the nuts and cookies and add the liqueur.
5. Place the bowl in the refrigerator for about 15-20 minutes until it firms up, but keep checking because you don’t want it so firm that it’s too hard to roll.
6. Dish out the chocolate onto a piece of plastic or waxed paper.
7. Roll into a log and place it back in the refrigerator until very firm, maybe an hour or so.
8. When it’s firm, sprinkle powdered sugar all over.
9. Tie up with butcher’s string if desired, and slice to serve.

3.5.3229

 

Blue by Eric Ripert and salmon rilettes

Dear Mr. Ripert – How in the world do you do it? Your three-star Michelin restaurant in New York City – Le Bernardin – captivated me years ago from the first sip of champagne. But I didn’t expect to be equally enchanted thousands of miles away in the Cayman Islands on my visit to Blue, your restaurant in the Ritz-Carlton Hotel.

 However, I had a suspicion that something great was afoot when we stopped for drinks at the bar one night. The piña loca tipped me off. I mean, I knew we were in for a treat just from watching your bartender shake the drinks at the bar and deliver them in those beautiful glasses. It didn’t hurt that the charred pineapple juice and agave were mixed with cachaça.  (In case you’re taking notes, Mr. Ripert, a caipirinha – also made with that Brazilian spirit – is my favorite cocktail, although a Hendricks gin and tonic is a close second. But I digress, sorry). Anyway, we may have been tipped off by the drinks, but when we tasted the complimentary salmon rillette, it just heightened our eagerness to come back the following night for a full meal. I loved how your chef combines smoked salmon with poached fresh salmon and shallots in white wine and other ingredients. Those little toasts were the perfect transport for this delicious snack and a great way to get our evening started. I hope you don’t mind my sharing that recipe at the end of this letter.

So there we were, the next night at 6:30. Unfashionably early, I agree, but hey, we couldn’t wait much longer to savor the full menu. I loved the understated, yet elegant decor, and the wall art, designed by British artist Grahame Menage to represent the outlines of the Cayman Islands and other Caribbean nations. Oh, and please thank your lovely manager Christina who seated us at a quiet table with ample light — all the better for taking photos. Is she just naturally engaging and helpful, or do you instruct all your staff to be so kind? Because without being intrusive, everyone couldn’t have been nicer.

I was so eager to get started, I got fidgety waiting for the first course, although my husband Ron told me to cool my jets and be patient. He was so right. Patience was rewarded not long afterwards, when the chef,  Thomas Seifried, sent out this amuse bouche, including a taste of that now-familiar salmon rillette — it’s that dab in the middle cushioned by small round crackers, but you already knew that. Well, thanks for reminding me how much I loved it the night before. The little sample of raw snapper with a petite potato chip on top and surrounded by avocado cream and citrus vinaigrette was a lovely tease for the palate too, but can I just wax rhapsodic about that soup in the little cup on the left? Just know that I would happily drown in that luscious concoction – made with sunchokes, brown butter and croutons. We were both wishing for a lifetime supply of that soup (Sunchokes aren’t really a staple in our pantry, but if you sent me that recipe, I would search them out).

But we knew there was plenty more to come, beginning with the “almost raw” section of the menu. My husband chose the conch dish, tender slivers of the locally caught seafood, sprinkled with bits of puffed quinoa, basil aioli and espelette pepper.  The ponzu sauce added just the right acidity, with its flavors of rice vinegar, soy sauce and yuzu (I admit I had to look up ponzu sauce, but I first learned about yuzu – an Asian citrus  – at Le Bernardin years ago).

I opted for the snapper trio – served with slices of king crab and dollops of wasabi and avocado cream, and bathed in a seafood emulsion. I’m sorry, but I couldn’t help myself. I had to do what we Italians call “la scarpetta,” swooshing my bread through the sauce to savor every last drop. At least I didn’t lick the plate — well, not yet at least.

Speaking of bread, I didn’t want to make a pig of myself and choose all four offerings, so I stuck to the sourdough.  I’m coming back for the others on my next visit though.

Next came the “barely touched” portion of the menu, and I’m sure you don’t know this, but when it comes to octopus on a menu, I’m a real sucker  – no pun intended (well, maybe yes it was). I have to say that I’ve eaten lots of grilled octopus in my life, but never served with a creamy chorizo emulsion. Who thinks up these unusual flavor combinations? The smoky flavor of the sauce was the perfect partner for the “meaty” chunks of octopus.  If only I had the recipe, I might rethink my Christmas eve octopus salad in favor of this.

Let me also take this opportunity, Mr. Ripert, to give a shout-out to ViJay, our server for the night, who also recommended excellent wines to pair with each course. I am usually cautious in choosing red wines to drink with fish, but ViJay suggested the perfect accompaniment each time, whether red or white. Just one example of the night’s sampling included a smooth, vibrant Portuguese red wine from the Douro Valley that cut through the richness of the octopus and the sauce.

And like me with octopus, when my husband sees pasta on a menu, he’s gonna go for it. I think he went a little weak in the knees when this appeared at the table – a tangle of fettuccine enrobed in a truffle sauce containing king crab and lobster, topped with a healthy portion of sliced truffles. Can you say ecstasy? He would have, if he could have stopped long enough to speak. Me? I was speechless too, once he let me have a taste.

Just when you think you’ve had enough truffles, (Forget I said that. You can never have enough truffles, can you?) your chef sends this voluptuous dish compliments of the kitchen – Danish langoustine atop Iberico ham, crème fraîche, a balsamic-mushroom vinaigrette and more shaved truffles. If I’d known this was coming, I might not have ordered the lobster from the next portion of the menu – the “lightly cooked” section.

Just kidding. I wouldn’t have wanted to forgo this delectable dish of butter poached lobster served with edamame beans in a fragrant lobster-ginger consomme. And how clever to include that wonton stuffed with a mousse of halibut, lobster claw and shrimp.  It was a real treat for all the senses. By the way, I forgot to mention that I love the Limoges Bernardaud porcelain plates you use in your restaurants. The white on white recessed dots are subtle yet distinctive, without stealing the show from the food.

This dish my husband chose for the main course, Mr. Ripert, might just be the “sleeper” on the menu. It doesn’t have the sexy visual appeal of some the other dishes (don’t be offended – it is mostly brown after all, except for the bits of friseé) but wow, what a fabulous flavor – not just from the delicate fish, but from that nutty brown butter sauce infused with tamarind.  Look away while I do that scarpetta thing again.

Big decisions were ahead for dessert. Even though only four offerings are listed, aside from ice cream and sorbet, it was difficult to choose. My husband selected the “Mont Blanc”  – a heavenly whipped chestnut cream spiral with rum-candied chestnuts, studded with gold leaf, and served with a quenelle of ice cream. OK, I’ll stop drooling now.

I was having a tough time. Should I order the coconut dessert, served with passion fruit and pineapple? Or should I order the babà, the Neapolitan treat I love? I decided on the coconut, and it arrived looking like a modern sculpture. Don’t get me wrong, I ate almost the whole thing, but it was encased in white chocolate, and I should have mentioned, I’m a dark chocolate lover. When Christina stopped by to ask about our desserts, she admitted that the babà was her favorite. Darn, I said. I knew I should have ordered that.

Well, that’s all she needed to hear. She hurried off to the kitchen, and returned with a gift for me — my own babà, studded with caramelized pears, Cayman honey and almond crumbs, all served with a silky sauce and yogurt ice cream. Funny how I felt stuffed after all the courses and the first dessert, but the babà went down like manna from heaven. Quick, is anybody watching while I lick the plate?

Just when we thought we couldn’t eat another thing, out comes this tray of scrumptious mignardises – petite financiers, geleés, macarons and chocolates.

Thanks for such a great dinner. Sorry it took us so long to get here (considering you opened the restaurant in 2005). What a nice touch giving us that box of macarons to take home with us too.

Oh Eric, (can I call you that now that I’ve spent three hours in your restaurant?) like I said earlier, I really never expected such a Lucullan feast down here in the Cayman Islands, but Blue is every bit as wonderful as Le Bernardin, and you’ve even got that spectacular seven-mile beach outside your door. 

No wonder it received the five diamond award from AAA. And as much as we love the Big Apple, the Cayman islands has won our hearts too, especially since our extraordinary meal at Blue. Hope to see you next year. And next time, I promise to keep my fingers off the plate.

Sincerely yours, Linda and Ron

Salmon Rillette

Author: Eric Ripert

Serves: serves 6

printable recipe here

Ingredients

• 2 cups white wine
• 1 tablespoon minced shallots
• 1 pound fresh salmon fillet, cut into 1-inch pieces
• 3 ounces smoked salmon, diced
• 2 tablespoons thinly sliced chives
• ½ cup crème fraîche
• 3 tablespoons fresh lemon juice
• fine sea salt and freshly ground white pepper

Instructions

1. In a shallow pan, bring the white wine and shallots to a boil.
2. When the shallots are cooked, add the salmon and gently poach the salmon until it is just barely opaque.
3. Remove the salmon from the wine and immediately drain on a towel-lined sheet pan.
4. Strain the wine, reserving the shallots.
5. Place the salmon and shallots in the refrigerator to cool.
6. Combine the poached salmon and shallots in a mixing bowl with the smoked salmon, chives and some of the mayonnaise and lemon juice—use the mayonnaise and lemon juice sparingly to begin, and adjust to taste.
7. Mix the rillette—do not over-mix or mix too hard.
8. Season to taste with salt and pepper.
9. Serve cold with toasted baguette slices.

3.5.3229