Lent-o-rama: Slubgrip; Sardines

1. Slubgrip.

You may have been wondering:  What could cause a person who doesn’t post ads on her blog, to suddenly post an ad on her blog?

And you would not have been far off, if you thought, “She just wanted that cool-loookin’ gargoyle image.”  Except that she hadn’t seen the gargoyle image until after she wrote to Fr. L saying she’d be happy to post his ad.

Very puzzling, isn’t it?  The solution to the mystery is this: The Gargoyle Code is a really good book.  And your hostess likes to promote really good books, because, well, the more good books people buy, the more good books publishers will print, and thus the more good books your hostess will find crowding the shelves of her favorite local Catholic bookstore.

Blatant self-interest.  And now, in a fabulous wish come true, Father Longenecker has written yet more gargoyle-y fiction goodness.  You can read this week’s episode here. And then you will know why you should buy his book.  Which you can do by clicking the ad in the sidebar, or by visiting your favorite local catholic bookstore.

 

2. Sardines.

This is not usually a food blog, which is strange given how much I like the stuff.  But as many of my readers eat, and a few of them cook, why shouldn’t we go off topic now and again?

Now is the time for my older sister and all other people who don’t like seafood to depart by clicking on one of the fine links in the sidebar.  Many of them contain no horrid accounts of eating things that used to swim.

Anyway, here’s the story:  SuperHusband points out to me, a person who eats tuna straight from the can, that anchovies and sardines are superior in every way.   Insert list: health, environment, mercury . . . you begin to get the picture of the moral superiority that can be had by purchasing the flat rectangular tin instead slightly taller round tin.

How could I resist such an opportunity?  I cannot be upstaged in the food-virtue department by my own spouse, can I?

So I go buy the stuff on the next grocery trip, and stick it in the cupboard where the tuna used to sit.

And then a couple weeks later, I get really really hungry, on a Friday when my normal non-lenten penance of staying off the internet has once again spectacularly failed and not eating meat seems much simpler, and we are all about light penances here, and in a fit of braveness I open the anchovies.

Here is the part where you laugh.  Because, you who know anything about anchovies (as your hostess did not), knows that one does not eat them straight from the tin as one might do with tuna.

So now I have this open tin of anchovies, moral superiority on the line, and no, I can’t just give them to the cat.  She is a small cat.  And the dog will just get indigestion.  And anyway, giving the pets expensive human food is no way to one-up the spouse.

But here’s what I discovered: You can cook with the stuff. And it’s good!  Convenient!  Useful!  Tasty!

Now all the readers who already know how to cook with sardines and anchovies may quit laughing at me and click on a link in the sidebar.

Also, all readers who can boil pasta and have three Joy of Cooking recipes you can make, but you don’t really know how to cook yet, because let’s admit it, “winging it” in the kitchen is a skill one builds over time, you should just maybe consider the sidebar too.  Because the potential for disaster and ridicule is quite high any time a can of tiny, strongly-flavored fish is involved.

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Now, to the empty internet, here’s what I figured out:

VERY IMPORTANT:  Purchase the sardines or the anchovies “in oil”. Not the one in mustard sauce or something.  Just oil.  Fish in oil.  That’s all you want.  Two ingredients. (Plus salt or whatever.  But no delightful surplus condiment flavors.)

Now you’ve got the proper tin in hand.  You know the part of the recipe at the very beginning, where you put oil in the bottom of the pan and saute your garlic or onions or ginger or whatever it is that needs to be sauteed first of all?

Instead of the butter or oil, just dump the whole tin of fish right into the bottom of the pan. Use that as your cooking oil for that sauteing step.  The fish will naturally get diced/shredded in the process of sauteeing your vegetables.  Then proceed with the recipe as normal.

MORE VERY IMPORTANT:  If you don’t like how fish tastes, don’t cook with fish.  This is not one of those “how to sneak seafood into the recipe” tricks.  This method gives the recipe a light seafood-taste, akin to say a crab recipe, or adding fish sauce to your curry.  Depth, complexity, and all the moral superiority for which you had hoped, but in a seafood-y way.

What it’s good for:

• Recipes that call for ‘fish sauce’.  Think of certain thai recipes, curries, etc.
• Soups that either already seafood-y, or that would like to be converted.  With the caveat that say your spouse really loves oyster stew, that does not mean he loves anchovy-oyster stew.  Don’t over-complicate recipes that want to be simple.  Use bacon drippings for the oyster stew, your spouse will thank you.
• Pasta sauce!  Red sauce if you like, but this makes a great base for a vegetable-parmesan sauce, and maybe use up the last little bit of the cream leftover from the vichyssoise.

If you use anchovies, plan around the saltiness. You will not need to add the usual amount of salt or soy sauce to your recipe. Also, this is a good time to balance the intensity of the anchovies with something sweet and something sour (lime, vinegar, etc.)  Sardines are milder, so you season more or less like you would have if you’d just made the recipe the normal way.

Happy Lent.  Does it count as a penitential if you are looking forward to the new recipes?