Boquerones en Vinagre (pickled anchovies)
Carrot Parsnip cream soup
Rice and Beans
Stewed Baby Octopus
|boquerones en vinagre|
The boquerons are very popular in Spain, Provence and Italy . I have written about them before, and they are very popular in my kitchen too. The ones I used today French , and I picked them up at Tarry Market, the "mini Eataly" in Port Chester NY.
My wife made the rice base as she tends to beat me on that one. I made the rest. White navies , flavored with herbs, tossed in warm EVOO topped the rice. The soup included a puree if 2/3 carrots, and 1/3 parnips, flavored with white wine, herbs, and enriched with a 1/2 cup of 1% milk (cream would accentuate the creaminess of the dish in the wrong the direction)
|stewed baby octopus|
The trick to this dish , was the very aromatic oil that I prepared upfront. Bare hint of garlic lets the seafood flavor predominate.
The extended fan club was very happy this Sunday and so was I for having, once again , brought islands peace to the world.