Lovely hour-and-a-half hike along the the sea shore. Did some wading and found the water surprisingly warm. Usually, Prince Edward Island’s ocean waters begin to warm in mid-July — it seems there is a very minor upside to climate change. The sea air and salt breezes sharpened appetites so HG/BSK settled down to some sumptuous dining. As a starter, BSK sauteed a half pound of fresh sea scallops (from the Nova Scotia shore) and served them over some lightly dressed butter lettuce. Then, clams posillipo, the classic Italian dish of cherrystone clams (BSK used a generous two dozen) steamed in a sofrito of tomatoes, chopped onion, garlic and parsley. BSK did a creative variation and showered the sofrito with lots of hot, smoked Spanish paprika. Great idea. This converted the dish into a super spicy dish with Spanish overtones. HG/BSK broke lots of toasted ciabatta in the mix. Hearty eating. Saved some sofrito and put in the freezer. Will thaw it in the future and poach some cod in the sauce. Should taste like Barcelona. HG will make a rough and ready rouille — mayonnaise and sriracha — and smear it on some toasted baguette. This will introduce a note of Marseilles. International fish fressing in the great, Canadian Maritimes.
Leave a Reply