Thursday, April 12, 2012

sardine rillettes - French Fridays w/Dorie

I really couldn't imagine what this would taste like, similar to other FFWD members. I happen to be a big fan of the canned sardine, so I wasn't scared, but how to make a meal out of this was my challenge. I had one can of sardines and decided to make 1/2 the recipe, since it was just the three of us and I couldn't imagine we'd want to eat this by the spoonful. Shara, it turns out, would have been happy to! Alan, who doesn't love sardines, still liked it but not nearly as much as we did. We took Dorie's suggestion and had it on Triscuits but Wheat Thins were also good. The Triscuits actually were best - their flavor didn't interfere with the rillettes and the Wheat Thins were a little too sweet in comparison.

For the rest of the meal, we had picky, party type food. I put out a little bowl of cornicions and olives and had a pile of Mesclun on each plate with some cucumber spears. After much research I let my nose be the final judge and used the leftover, decorated Easter eggs to make deviled eggs. We decorated the eggs using various natural dyes - onion skins, turmeric, purple cabbage, so I wasn't worried about anything bad seeping through. I did get rid of the eggs I let soak overnight, so I wasn't completely crazy. They were in a fairly cool place on Easter as well. It turned out to be a very good meal, though I was oniony most of the night and I only used scallions! I also used some dried dill. The flavor of the dill didn't stand out, but I can't be sure it would have made a difference leaving it out, so I'd do the same next time. And there will be a next time. This is perfect cocktail party food.

our natural-dyed Easter eggs
 eggs boiling in purple cabbage and grape hyacinth 

eggs boiling in turmeric and annato seed

light cream cheese, dill and smoked paprika

sardine rillettes

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