Author Topic: Anchovies  (Read 9728 times)

alisea

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Anchovies
« Reply #15 on: June 30, 2006, 10:19:16 AM »
For anchovy fiends I mean fans:

Saute some onion and a whack of chopped garlic in olive oil until beautifully limp and just starting to colour. Roll out a square of puff pastry really really thin, and turn the edges up a little. Top with the onion, oil (add more if it seems dry), lots of chopped anchovies, a handful of pitted and chopped good black olives (not the tinned kind!), and some fresh herbs -- rosemary, parsley, thyme, basil, oregano, whatever's on hand. Sometimes I throw some grated parmesan on, as well. Bake at 400 until golden (check the directions on the puff pastry box, yeah I use frozen, so there).

Snarf, washed down with wine or lemony fizzy water, moaning occasionally.
Do not meddle with the Forces of Nature, for you are small, insignificant, and biodegradable.

fern hill

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« Reply #16 on: June 30, 2006, 10:22:07 AM »
Oooh, oooh, I've had that. What's it called?

skdadl

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« Reply #17 on: June 30, 2006, 10:28:42 AM »
That sounds like a version of tapenade, except in pastry, something I've never tried.

Tapenade is brilliant as a spread/dip. There are simple versions, but I just found this splendid one from Emeril:

3/4 pound pitted black olives, such as Kalamata, Nicoise, or Gaeta
3 to 4 ounces capers, drained and rinsed
2 anchovy fillets, drained, rinsed and patted dry
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 bay leaf, finely chopped
5 sprigs fresh thyme, leaves finely chopped
3 tablespoons chopped parsley
1/4 teaspoon crushed red pepper
1/2 lemon, juiced
1 teaspoon red wine vinegar
1 tablespoon cognac or brandy
1/2 cup good quality extra-virgin olive oil

Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

alisea

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Anchovies
« Reply #18 on: June 30, 2006, 10:29:48 AM »
It's descended from a recipe for pissaladière, which had tomatoes, which I subtracted years ago and never looked back  :D. When pressed, I've called it anchovy tart.
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lagatta

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« Reply #19 on: June 30, 2006, 11:12:32 AM »
Funny, the pissaladières I've had did NOT include tomatoes. They did feature a lot of onions as well as garlic and anchovies and black olives.
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

alisea

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« Reply #20 on: June 30, 2006, 12:51:05 PM »
Maybe I unknowingly reinvented the authentic one :-) -- malheureusement, je n'ai jamais eu l'occasion de visiter le sud de France ... I *think* the one with tomatoes was an Elizabeth David, though it might have been from Jane Grigson.
Do not meddle with the Forces of Nature, for you are small, insignificant, and biodegradable.

lagatta

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« Reply #21 on: June 30, 2006, 03:35:17 PM »
Yep, no tomatoes: http://www.cote.azur.fr/recette_pissala ... oise_1.htm Though I'm sure there are variations with tomatoes
" Eure \'Ordnung\' ist auf Sand gebaut. Die Revolution wird sich morgen schon \'rasselnd wieder in die Höhe richten\' und zu eurem Schrecken mit Posaunenklang verkünden: \'Ich war, ich bin, ich werde sein!\' "
Rosa Luxemburg

gunnar gunnarson

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« Reply #22 on: June 30, 2006, 06:25:02 PM »
This usually gets raves.

If I do say so myself.

9 inch pie shell
2 tbsp olive oil
2 cups chopped onions
1 minced garlic clove
1/4 tsp salt
3 tbsp fresh basil, chopped
4 beaten eggs
1 cup milk
1 tsp dry mustard
1 tbsp flour
1/3 cup grated parmesan
3/4 cp grated mozzarella
1/3 cup black olives
1 tomato, thinly sliced
Anchovy fillets, chopped finely.
 
 
Saute onions & garlic till lightly golden.  Add basil and salt.  Preheat oven to 375 F.  Thoroughly mix eggs with milk, mustard & flour.  Combine cheeses.  Sprinkle 1/2 into pie shell.  Spread onions & garlic over cheese.  Scatter on olives & anchovies.  Pour egg mixture over top.  Cover with remaining cheese.  Arrange tomatoes on top.  Bake 40 - 45 mins until custard sets.

Serve with red wine and a salad.  Kiss the chef.  (hey, who said that?  )
 
 :eat

Debra

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« Reply #23 on: June 30, 2006, 07:23:15 PM »
Diane, Gunnar I am not amused. I have almost ruined a perfectly good keyboard.  :drool
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gunnar gunnarson

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« Reply #24 on: June 30, 2006, 08:34:16 PM »
Quote from: Debra
Diane, Gunnar I am not amused. I have almost ruined a perfectly good keyboard.  :drool


Well, get a tray, for the love of Pete.

Good god, woman.  Must diane and I think of everything?   :rant

Gigi

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« Reply #25 on: June 30, 2006, 11:18:02 PM »
Quote from: Diane Demorney
I've received a lot of requests for the Ceasar salad dressing recipe... so, to save time, here ya go!


oo, red wine vinegar.

I've emailed this to myself in case you suddenly change your mind!

 

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