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Pappardelle with Sardines, Romanesco & English Peas

This Wine & Dine Wednesday post is a quick supper I whipped up a few weeks ago out on the island. We often keep cans of tuna and sardines there for an easy meal. They are super versatile, convenient and hugely flavorful to anything you mix them with. This is really about assembling as much as cooking as it is a one bowl meal that comes together quite quickly.

Cut the Romanesco into bite sized pieces, laying them on a sheet pan sprinkling with extra virgin olive oil, salt & pepper. Roast in 400 degree oven until some of the edges turn brown. Set aside. Salt a big pot of water and cook the pappardelle according to the package instructions. While that cooks away, shell the peas. Crack open a tin of sardines packed in olive oil, straining out most of the oil. Grate a few handfuls of Parm. Once the pasta is done, drain, put it all back in the hot pot that it cooked in. Add the peas. The heat from the warm pasta will cook them ever so slightly. Add the sardines, the Romanesco and the cheese. Toss. The sardines will break up and coat the strands of pasta. Add a bit more cheese if needed. Finish with a heavy hand with the pepper and taste to see if salt is needed. Enjoy!



 

 

Fresh Snow, Another Hyacinth and Sardines

I find it fascinating and comforting knowing what makes up a day, when reflecting on it the following day–all the little bits & bobs that occur, all the interactions, the food eaten, the conversations. One other way in this modern age is looking back at images. I woke up yesterday to this image in an e-mail from caretaker Bill. He knows how much we love the snow and a fresh dusting occurred. The lions looking regal standing at attention keeping watch with a coat of snow.

The day was full of meeting folks for interviews for the new position we have opening up at Watson Kennedy. But I snapped the above image right before I left the apartment as one of the hyacinth from the image I posted yesterday had grown so tall and fallen over, so I clipped it and the bloom now lives by the bathtub. White flowers against the black walls are a soothing contrast I find super visually appealing.

Not only were interviews taking place, but lots and lots of new product is arriving from lines I found last week at The Fancy Food Show, so there has been a flurry of unpacking activity taking place. I could not resist snapping these French sardine tins from Brittany. Each filled with two cans of olive oil packed sardines. That was my day in images. A full, fun day filled with tons of variety and entertaining to see what ended up being documented in photos. Hope your Saturday is grand!



 

 

Sardines with Linguine & Thyme

Mister Sive has the post today. He has been cooking up a storm this past week and I am loving every minute of it and loving every bite.  Thanks Olivia for this tasty dish idea–soooooo good! We are up & out early headed to the city where I will be buying at the show for a few days. A fun/visual/busy time awaits! 

All cooks have a few quick sure things, those dishes that we turn to that are both simple and comforting. The following comes via our fabulous Miss Olivia, a long time Watson Kennedy family member, who is full of stories of her large Italian family, and from whom we learned this delicious, super easy meal. 

We’ve been wanting to try this for a while, and this quiet, wintry week at Hawthorne was the perfect time. Olivia suggested oregano, but the thyme at the market was looking particularly luscious, so I used that and quite enjoyed the result. This dish is all about prepping first for quick cooking and assembly! Of course, vary the following proportions to your own taste. 

1 pound linguine

1 15 oz. can of sardines in tomato sauce; put all the liquid and fish into a bowl, and gently break up the fish

3 tablespoons good tasty olive oil

2 large garlic cloves, sliced whole and very thin

5 healthy sprigs of thyme, a tablespoon or more after peeling the leaves from the stems and chopping lightly

½ cup of grated parmesan

Put a pot of water on to boil. About 2 minutes before the pasta is fully cooked, heat the olive oil in a sauté pan. Cook the garlic—this will happen fast—and take the garlic out of the oil. Place the thyme in the oil, and turn off the heat. The thyme will lightly cook and infuse the already garlic infused oil. By now you’ve probably drained the pasta; toss that first with the oil, garlic and thyme; then with the sardines and tomato sauce; finish with the grated cheese. Serve in pasta bowls with a fresh twist of salt and pepper. Enjoy!