Hello and welcome back to the Weekend Cook and Tell. Every Wednesday we browse the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Today we're heading over to the pages of The Oregonian where Deena Prichep is reinventing the image of the humble sardine. Instead of thinking of them as oily, stinky little guys crammed in a can, Prichep wants us to see sardines as the perfect little fish that they truly are. Packed with omega-3s, highly sustainable, inexpensive, and tasty to boot, we should all probably be eating way more of these American swimmers.
For this week's challenge we're asking all of you to tackle the much maligned sardine and anchovy. If you can find 'em fresh they make for great grilling but there's a lot to be said for the canned version as well. Toss them with pasta, top a pizza, or layered on a sandwich, we're big fans of these little fishes. This week we want to see what you can do with sardines and anchovies.
Show us photos of your whole fishiest dishes on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your anchovy and sardine recipes, ideas, and experiences next Wednesday.