Tuesday, January 24, 2012

Taramosalata recipe

Northern in the Sink

Today really got away from me.  I had a friend buy a new loom and wanted an expert to help her set it up.  Since there wasn't one around I was the next best thing.  lol   She's all set up and I loaned her one of my warping boards to get her started.  It looks like she's picking up the skill pretty quick.  She only had one lose warp which is great for a newbie.  I wish I was that talented when I got started. 

Anyway, back home I finally got the taramosalata going and in the fridge.  Taramosalata is a spread that is usually served in fancy Greek restaurants and people pay big bucks for a few pieces of toast bread with it spread on.  The funny thing is if you fish and garden more than likely you can make a better one than the stuff they serve in the restaurants.

You'll need:
Around 2/3 cup of the mock caviar you made
1 cup crumbed white bread with the crust removed
1/4 to 1/2 teaspoon minced garlic
2 or so teaspoons of grated onion
a couple pinches of sugar
1/2 cup olive oil
a shake or two of hot sauce to taste (if you don't like hot sauce, don't use it)
A splash of lemon juice to taste (again, don't add if you don't want to)

Rinse your mock caviar under cold water in a cheese cloth filled sieve.  Let drain
In a separate bowl soak your bread crumbs in just enough water to cover
Squeeze out excess water out of bread and combine in a food processor with garlic, onion, and sugar.
Gentle press out any extra water out of the mock caviar and add to the food processor
Mix very briefly in food processor, then, as the processor is running SLOWLY drizzle in the olive oil
When blended it should have the consistency of mayo
Season with the hot sauce and/or lemon juice if you want to
Chill for at least 24 hours
Serve on crackers, toast, toasted pita (traditional), sliced cucumbers, other veggies
If you want to look fancy top with a good slice of black olive from oil

This may be a fancy person's appetizer now but at one time it was what the poor fishermen and their families ate.  They sold the fish meat at the market and ate taramosalata at home.  Then the fancy people found out the poor families could make better food with less than what they were eating and suddenly roe in all it's forms became very sought after.  So much so now that caviar can sell for more than what most of us pay for food in a six month period of time.  And here all the time we can make it at home from just the fish we caught on the pond while spending a day with the kids. 

No comments:

Post a Comment