[Sca-cooks] Blood oranges, etc.

[ranvaig at columbus.rr.com]

>That being said, I do have a recipe using them that I kind of 
>developed myself, if you're interested.  It involves salmon, blood 
>oranges and pecans.....
>
>Kiri

Of course, share your recipe!

I might try this modern recipe.
http://www.gather.com/viewArticle.jsp?articleId=281474976722908
But the most intriguing one is a typical Sicilian dish: blood-orange 
salad. Which is not exactly a fruit salad, because the other 
ingredients are salt and extra-virgin olive oil. I know, it sounds 
very odd, but it's a bit like strawberries and balsamic vinegar, 
which you really have to taste to realise it's one of the best thing 
since sliced bread.

So, take a few blood oranges and remove the skin. Get two razor-sharp 
knives - a small vegetable-carving one to remove the bitter, white 
skin and a bigger one to cut the oranges into horizontal slices. 
Place the slices on a serving dish, sprinkle with sea salt and 
drizzle with the best extra-virgin olive oil you can lay your hands 
on.  Leave for about ten minutes to let the flavours develop and 
serve with plump, pitted black olives. The bitterness of the olives 
and the salty-tart tang of the oranges will help you achieve 
gustatory nirvana.   

No blood oranges? Well, don't even think about adding salt and olive 
oil to common oranges, because it won't work - they are too sweet and 
bland

And onward looking for a period recipe for tonight.

Ranvaig