Apr 5, 2010

EvaWhere You Go, There You Are

I see that some of You are getting out there and spreading the Word. I see signs of the Society all over the place. Tins are popping here and there and people are talking.
3-0 Giants after two
Recipes are being created, ideas are forming, a Tinned Sardine Consciousness (TSC) is growing exponentially. I'm not talking only about the major metropolitan areas, I see Society Members voicing their Appreciation all around the planet.

In the April issue of Eating Well tins are popped in the name of the Sustainable Table, and that's where we find tonight's recipe:
Tomato Toast with Sardines and Mint
1 4-ounce can boneless, skinless sardines packed in olive oil, preferably smoked
2 tablespoons finely chopped fresh mint
2 teaspoons extra-virgin olive oil
1/8 teaspoon salt
3 slices multigrain bread or 12 slices baguette, preferably whole-grain
1/2 medium ripe tomato
1 tablespoon very thinly sliced yellow onion

Preheat oven to 350°F.
Flake sardines with a fork into a mixing bowl. (The pieces should not be mashed, but should be no bigger than a dime.) Add mint, oil and salt; toss gently to combine.
If using whole slices of bread, cut off the crusts and cut each into four triangles. Place the triangles or baguette slices on a baking sheet and bake until crispy and golden brown, 12 to 14 minutes. As soon as you remove them from the oven, rub each slice with the cut side of the tomato. As you progress, the tomato will break down until only the skin remains; discard any remaining tomato.
Top each toast with about 1 1/2 teaspoons of the sardine mixture. Top the sardine mixture with a couple of onion slices and serve immediately.

While I was up in the PDX drafting A23 he took me to Fubonn. It's like going on a treasure hunt only you don't know what it is your looking for. The old man knew where to look for these though.
4-0 Giants
I have here S Limunom (yellow box), Pikant (orange box), U Biljnom Ulju (in vegetable oil, white box), and a Special Tin of U Biljnom Ulju (blue tin) that was smuggled back from Serbia by a friend. The boxed tins are all products of Croatia and I'm assuming the blue tin is as well. It's probably the same as the White Label so I'm not going to pop that tin right now. It's dated until 2013 and I think I might just save it for SALTSCON.
seven strike outs, no walks for Lincecum after seven

Eva products have been discussed here before. Oldschooly reviewed the White Label and the Limunom. A23 reviewed the Pikant, the GOLD, and enjoyed their Tunj.
DeRosa over the wall, 5-0 Giants
I'm not looking to Re-Re view these but after reading those critiques I am inspired. The White Label goes on the Tomato Toast and the Pikant and Limunom are going on a platter based on a John West recipe for Sardine, Cress and Hummus in Pita.

While I'm thinking about it, look at this.
damn, Wilson in for the save in the ninth
Love the mandoline for those thinly sliced yellow onions.

The Giants win 5-2!!
Let's eat!
Eva 2
The toasts are tasty. Go easy on the onion and a dash of piri piri doesn't hurt.
Duke by three
Eva 3
Plated with hummus, feta, tomatoes, onion, greek olives, mixed greens and toasted pita.
Eva 4
This is super tasty.
Duke by one with less than 50 seconds
Good ingredients, good recipes, good dinner.

There are more recipes all the time and more Members everyday. Tell a friend.

If your looking to get an Eva tatt here's the jpeg.
Duke won.

1 comment:

oldschooly said...

I'm not sure people call the 'tatts' anymore.

Just sayin'.


Contact or Contribute, if you want. Do a good job and we might put it on here, but no promises, okay?

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