Smashed Eggs and Fancy Fish on Crackers by Alison Roman

Now that I’m two-thirds of the way through this project, I’m starting to face up to the more daunting and/or “ew, not for me” recipes in Alison’s books. Some of them I’ve already made (like the sour cherry and sesame galette, or the grilled branzino with lemons all of the ways), and had surprisingly good results. A few of them (like the whole roasted snapper) I’ve deemed “good, if you like that sort of thing.” 

Smashed eggs and fish on crackers is one of these “good, if you like that sort of thing” recipes. I’ll probably never make this again, but if cured fish paired with mayonnaise and a jammy egg sounds like a fun party to you - you’ll love this. 

Amongst the many topping options that Alison gives, I made my snack with: 

• Half a gluten-free Everything Bagel, toasted

• Mayonnaise 

• A six-minute egg (yum! So easy! 6 minutes!) 

• Slices of Dad’s Scotch Gravlax (I have SO much to say about it here)

• Parsley 

• Flaky sea salt

149 recipes cooked, 76 to go.

Spicy Tomato Marinated Feta by Alison Roman

Admittedly, I’m more of a “Martha” than a “Mary,” to invoke a biblical reference. Like Martha, I’m a task-oriented person who appreciates always having a clear “purpose.” I feel most clear-minded and confident when I’m “accomplishing” something. Opposite Mary, sitting still is hard for me, as is just being. Though sometimes, I do feel a small inward tug to stay in my seat and dwell with whoever else is in the room. Every time I choose to lean into that inclination, I am much the better for it. 

Last night, as I prepared the feta dish, I felt that wordless tug… “enjoy this with your friends, Annie… the rest of dinner can wait.” So I gave in. 

The four of us lounged on our city-facing balcony, sharing life updates and a plate of marinated cheese with almond crackers and cold white wine. Sam and Madeline are the sort of friends that make me want to take off my apron and savor their company, instead of standing over the oven until dinner. 

This appetizer made my choice to relax all the easier. A half cup of olive oil is heated over medium heat. Two thinly sliced garlic cloves spend the first few minutes in the sizzling oil to turn a light golden yellow. Then tomatoes are added to warm through and begin falling apart. Alison specifies using either 1 large ripe tomato, or two smaller ones. However, I had a box of tiny red vine tomatoes already on hand, which worked just as well. I halved them before tossing them into the pan. After about five minutes, two tablespoons of harissa paste are stirred into the pan to form a loose sauce. Several minutes later, the pan is removed from heat and a tablespoon of white vinegar, with a sprinkling of salt and pepper, finish it off. 

The spicy tomato mixture is poured over a thinly sliced block of feta cheese. I let it sit about 20 minutes and then our friends arrived. It was a (small-sized) crowd pleaser; there were no leftovers. I’ll be making, and enjoying this one relaxedly, all summer long. 

68 recipes cooked, 157 to go.