Monday, December 21, 2009
Hearing some descriptions of a dish from my sister, I promptly forgot the recipe except for a few themes, and created this.
(To warn you right away, this is the story of a failure.)
Sautéed two chopped small onions and stalk of celery, two pinches of whole mustard seeds, 1/4 jalapeño in a skillet I had just fried two pieces of bacon in, reserving some of the bacon fat for later endeavors.
Then, once that began to brown, I added a couple of spoonfuls of water, a tin of anchovies and broke that up in the center of the sauté pan, and 1 TBS. each of minced garlic and capers. This simmered about 8 minutes and the anchovies pretty much dissolved. I added a tin of sardines (3 in the tin) and a handful of chopped arugula, the cooked crumbled bacon, and a can of clams, drained. I decided to add some thyme and black pepper. I put the lid on and simmered this for maybe 3 minutes, wanting the clams piping hot but not cooked any longer. I added a cup of heavy cream, put the lid on, turned off the stove, and cooked my pasta, some farfalle, also known as "bow ties."Could have used some more cream. In fact, it would have benefited by leaving out the capers, replacing the sardines with some other fish. Parsley would have worked better than arugula. Come to think of it, tomatoes would have been better than cream. And the sardines were the wrong kind. Mustard sauce. I rinsed them but really, I should have left them out today.
This recipe needs work. A lot of work. Verdict: minor failure. It was good food, but the flavors were not balanced.