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Pan-fried Baby Squid


    Pan-fried Baby Squid

    The preserved lemon slices make this a dish to remember and a welcome change from the breaded and fried calamari more commonly found.


    1.5 lb (750 g) cleaned calamari (baby squid)
    10 roasted garlic cloves
    2 tomatoes, pitted and sliced thinly
    1/2 preserved lemon*, thinly peeled
    Extra-virgin olive oil
    Salt and pepper, to taste
    Fresh minced herbs (optional)

    Heat a large fry pan to high with oil. Add all ingredients in single layer (do two batches if necessary) and sauté for about 1 minute–or until calamari is white. Do not overcook or the calamari will be rubber! Serves 6.

    Preserved Lemons

    You’ll make more than this dish needs, but these lemon curls are great for seafood Mediterranean salads or added to aioli.

    2/3 cup (75 mL) rock salt
    4 organic lemons scrubbed clean
    1/4 cup (60 mL) extra-virgin olive oil

    Quarter lemons, squeeze, and place in sealed container with salt. Shake. Leave in fridge for 7 days/nights, shaking or turning upside down occasionally.

    To use: Remove pith and use peel only. Slice thinly.

    source: "Vintropolis", alive #381, March 2006


    Pan-fried Baby Squid




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    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.