Food Buzz


Because maybe you do care what I had for lunch...

Monday, October 16, 2006

Fresh sardines: a cautionary tale

Beware the fresh sardines -- or did you already know? They have millions of teeny little bones. You can't just crunch through them unless you enjoy the sensation of chewing barbed wire. Instead you must painstakingly pick the bones out of the flesh. Is there a sensible way of eating sardines I just don't know about?

They looked so cute lying there at Fish Tales. And I was curious. "Oh, the meals we've had because you were curious," Lane said. But at least the stuffing was delicious (and the sardines themselves, once picked through, were also tasty). Please, use it on two pounds of some other fish, like the lovely rainbow trout I also saw today. The recipe is one of several fish recipes Fish Tales provides at their store.

Stuffed Sardines Sicilian Style

2 pounds sardines (or other easier-to-eat fish)
1/2 cup unseasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh herbs (parsley, dill, chives, basil, sage)*
1 teaspoon minced fresh rosemary or a 1/2 teaspoon dried
1 tablespoon minced garlic
salt and pepper to taste
1/4 cup pine nuts
2 tablespoons raisins
Olive oil as needed
2 tablespoons lemon juice
Chopped parsley for garnish

Mix together the bread crumbs, cheese, herbs, garlic, salt, pepper, pine nuts, and raisins. Moisten with olive oil until the mixture is fairly smooth. Preheat the oven to 400 degrees and brush the bottom of a baking pan with a little olive oil. Put a bit of the stuffing into the body cavity of each sardine and fold them along their backs to enclose the stuffing; lay them, side by side, in the baking pan. Sprinkle with a little salt and pepper and drizzle with a little more olive oil and lemon juice. Bake until cooked through and tender, about 15 minutes. Garnish with parsley. Yields 4 servings.

*Don't feel beholden to this list of herbs. I used thyme, chives, and basil, which worked very well.


I had some roasted potatoes, pearl onions, and carrots left over in drippings from a weekend chicken roast, so I mashed them along with some sesame seeds and chopped Swiss chard and pressed the mixture into my muffin tin. This made cute little veggie muffins. The one you see here fell apart because I removed it too soon, but when cooled they held their shape pretty well.

Jasper used the word "otherwise" today -- correctly. He talks a lot when he plays, narration and dialogue. This evening he said something along the lines of "you can't, because otherwise you'll turn into a skeek." He made up that word, skeek. I don't know what it means. He makes up words all the time. Anyway, we were kind of impressed with his use of the word otherwise. We're bragging. We've got the right, OK?

1 comment:

liz said...

oh brag away. how else will you remember after this year about that day and the new word?! I love reading about his new words and pesonality so brag/ document away!

It makes me excited to see what's next behind the secret door beyond is current age.