We at, Cook the Book Fridays,
are cooking from My Paris Kitchen,
David Lebovitz's latest book.
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for putting everything into order and making it happen!
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my collection of David's books:
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September 30 (inaugural “Extra Edition”): sardine spread (p. 78)
A quick and late dinner for one (hubby's portion is in the fridge)
paired with fresh pineapples and plain toasted country bread
from Swiss Moments!
Very easy to put together
I used sardines in chili oil
there was cream cheese, butter,
chopped spring onions, chopped capers
salt and pepper
and I also used the chili oil the sardines came in!
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Reading
Just started on Linda Grant's We Had It So Good two nights ago!
Do check it out!
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Note: We do not publish recipes at CtBF,
but certain recipe links are available at Amazon,
10 comments:
This Sardine Spread is delicious! The family enjoyed it very much! Yum!
Interesting book!
Glad you enjoyed!
I made the sardine spread for two girlfriends and they loved it. They sardine-shamed me into trying some. I also liked it but keep picturing those poor little sardines all stuffed into the oily tin.
We loved this too! Definitely one to repeat!
Jim and I have been enjoying this delicious and easy to make spread.
A little different from AMFT, but both were equally delightful.
Oh, I bet that was good with the chile oil! Looks like you had a nice little solo spread there!
Such a good idea to use sardines in chili oil! That must have been fantastic. I really enjoyed this version of sardine rillettes, too.
Chili oil certainly works well in the sardine spread. I have to remember that!
I like the idea of the chili oil, adding an extra zing to the spread. YUM!
Your sardine spread looks amazing. I did not make this as I knew no one in the house would eat it. Chili oil sounds great
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