Rubbishy Cookery

  This is a recipe that uses not one, but two (2!) types of canned fish! Ingredients: Missing from the above photo, but should usually be assumed: salt and pepper. Also missing and a last minute optional addition: Directions: You’ve probably heard that kale needs to be massaged with oil for salads in order to soften the tough leathery leaves. We’re going to be extra frugal and massage our kale (which is coming from the late fall backyard garden crop today, harvested in the dark cold rain) with the fishy olive oil with which our canned tuna is packaged.  Here is a picture of pre-massaged kale: Add that tuna olive oil: Get in there with both hands and massage! Then you’ll have nice tender oily kale: Nice! Meanwhile, in a little dish, squish up a clove of garlic and add some salt to let the garlic mellow and soften for a minute or two: Add an anchovy: Mash them up together: Add some squeezed fresh lemon juice and a few squirts of Worcestershire sauce: Mix it all up and add a good...

  This is the closest thing I make to a real salade niçoise, and although it’s much more effort than the other, faker versions (see recipes #15 and #20) (and still not authentic), it’s well worth it! Ingredients: Directions: I’m going to make my hard boiled eggs in the Instant Pot because I have one and it makes perfect hard boiled eggs (as well as cool fun-house reflections on the mirrored interior), but you can certainly make them the old fashioned way on the stove top: Boil up some fresh baby new potatoes and green or yellow beans: The potatoes take longer than the beans, which are really just quick cooked to al dente or barely cooked, then plunged into cold water to stop them from overcooking, then drained well. The potatoes are cooked until a fork can easily pierce them, then drained well but kept warm. Chop all the raw vegetables and put into the salad bowl: Then add the canned tuna with oil, chopped hard boiled eggs, drained beans, drained (and still warm) diced potatoes, an...