This was my first time trying sardines and I was pretty nervous. My only comparison point is anchovies, which I like if they're chopped very fine and a very small component of a dish, but I don't like eating whole bites of them. I've read about the great health benefits of sardines, though, and they're relatively inexpensive and environmentally sustainable, so I really wanted to like them.
My grocery store had some interesting types of tinned sardines, I chose ones that were lightly smoked, since I love smoked fish and thought it might hide some of the strong flavor. They were, however, whole and needed to be de-boned. I know Dorie said these would have more flavor, but I have a feeling I might have been happier with fillets, I did not enjoy de-boning them (even though it was fast). I just wasn't a fan of the smell at all. I went on and finished making the dip, though.
In hindsight, I'm regretting not halving the recipe. I'm not sure what I was thinking! This makes a lot of rillettes for two people, and would have been hard to finish even if we had loved them! I did not love them. I nervously ate a small amount, spread thinly on matzoh, and was not a fan. Maybe I just psyched myself out, but it was really fishy. My husband is braver than I am, and ate a reasonable amount spread on matzoh, with manchego on top. He said that the manchego helped hide some of the fishiness. I was glad he ate some of it, but definitely don't think I'll be making this one again. We'd both prefer to just eat plain manchego!
Luckily, I had a feeling we might not like this one too much, so in addition to matzoh and a cheese plate, I served it with Dorie's Bacon, Egg and Asparagus salad. We loved this one! It's definitely a dinner I'll be making often while asparagus is in season.
I also caught up on two other recipes. Last week, before Passover, I made the Cardamom Rice Pilaf. This was also a keeper. It was quick and tasted great. Next time I might try it using brown rice (I'm always half-trying to eat healthier), but I'll definitely make it again.
Our two year wedding anniversary was this week, and I wanted to stay home because of Passover, so I was thrilled when I realized Michel Rostang’s Double Chocolate Mousse Cake was Kosher for Passover. I burnt the cake a little bit and was very mad at myself - I knew my pan was bigger than the one Dorie called for but still completely forgot to adjust the baking time - but the cake still had a great texture and flavor. If I don't make it before then, I'll definitely be making it next year for Passover. So, even with the Rillettes, it was still a good Dorie week. Go here to see what everyone else thought of the Rillettes.