When Brasil meets the Mediterranean: Sunday brunch at Mick's
I love it when my home feels like the United Nations, when folks from different countries sample and share food with me. Today the fan club had expanded to include additional South American friends. So my food today had to appeal at least two cultures. Here's this Sunday's home cooked brunch which I dished out in tapas style on a sunny afternoon.
Menu
Boquerones en Vinagre (pickled anchovies)
Carrot Parsnip cream soup
Rice and Beans
Stewed Baby Octopus
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)
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.
Bon Appétit
Menu
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.
Bon Appétit
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