Text 138, 87 rader
Skriven 2010-08-13 18:43:00 av Dave Drum (43811.cooking)
Ärende: SF Gate 171
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monterey Sardines W/Heirloom Tomatoes & Artichokes
 Categories: Seafood, Vegetables
      Yield: 4 servings
 
      2    Yellow heirloom tomatoes
      2    Red vine-ripe tomatoes
           Extra virgin olive oil
        pn Salt
        pn Sugar
      1 cl Garlic; chopped
      2    Sprigs of thymel chopped
      4    Baby artichokes
      1 oz Fava beansl blanched and
           - peeled
     12    Nicoise olives; pitted
     12    Sardines; 3 ounces each
        pn Fleur de sel
      1 bn Arugula; tough stems
           - removed
      1 bn Basil; stems removed
      2 tb Aged balsamic vinegar *
 
  This recipe from Daniel Humm, formerly of Campton Place in
  San Francisco, calls for fleur de sel, which is available
  in many supermarkets and specialty food stores.
  
  Preheat the oven to 150 degrees. Line a baking sheet with
  parchment or foil.
  
  Score tomatoes, forming a cross on the top of each. Blanch
  them in boiling water for 10 seconds, then place them in ice
  water until chilled. Slip off the skins, then cut tomatoes
  into quarters and remove seeds.
  
  Whisk together 1 tablespoon olive oil, the salt, sugar,
  garlic and thyme. Gently toss the tomatoes in this mixture,
  then place them on the baking sheet. Bake, leaving the oven
  door ajar to allow steam to escape, for about 2 hours, or
  until the tomatoes feel dry.
  
  Cut the artichokes into quarters, discarding any dry or
  discolored leaves. Saute them in 1 tablespoon olive oil.
  Unless they are very small, add a small amount of water,
  cover and cook over low heat until they can be pierced
  with a sharp knife. Add the fava beans, olives and tomatoes
  to artichoke mixture and cook until heated through.
  
  Increase oven temperature to 400 degrees. Line a baking pan
  with parchment.
  
  Filet the sardines, then cut off head and tail ends so that
  the sardines are of equal rectangular shape. Place in the
  baking pan and brush with olive oil. Bake for about 4 mins,
  just until cooked through. Don't over-cook.
  
  Transfer the sardines to a large serving plate and season
  with fleur de sel. Surround with the prepared vegetables,
  arugula and basil. Drizzle the plate with a little more olive
  oil and the aged balsamic vinegar.
  
  Serves 4
  
  * Note: If you don't have aged balsamic vinegar on hand,
  use 4 tablespoons regular balsamic vinegar, heat in a small
  pan until reduced by half.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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