Tag Archives: anchovies

Anchovy mashed Potatoes

Anchovy Mashed Potatoes

Mashed potatoes are quite possible on of the easiest recipes for potatoes (I don’t count baked potatoes as a recipe as much as an activity). So I wanteed to post something a little different. The basic recipe (Potato, milk and butter) lends itself easily to adaptation.

So I headed to my old standbies, garlic, onions and anchovies. If you’re afraid of anchovies, no worries here, as one wouldn’t even know that the salty fishes were in the potatoes unless told so.

That’s not to say that this recipe isn’t flavorful – it is, and it’s not simply the onions and garlic making it so.

  • 4 Russet, (baking) potatoes, peeled and diced into 1″ pieces
  • 4 tablespoons butter
  • 1 Onion, Diced
  • 4 cloves garlkic, minced
  • 8 Flat anchovies,minced
  • 3/4 cup Milk
  • 1/4 cup Heavy cream
  • 1/4 cup scallion greens, chopped

Set up a large pot and steam your potatoes, covered firmly, for 15-minutes.

While the potatoes are steaming, set a medium-zised skillet over medium heat. Place 2 Tablespoons of butter in and allow to melt. Add the onions and garlic and allow to soften. Add anchovies and cook them until they dissolve, about 1 minute. Stir in milk, cream and heat, but don’t boil.

Mash the potatoes in a large bowl. Add the milk mixture and stir in well. Salt and pepper to taster. Plate and top with your chives.

Serves 4

Technorati Tags: Food and Drink, Recipes, Mashed Potatoes


Anchovy Sauce

Anchovy Sauce

Now here’s a sauce I can get behind. People either love or hate these little fishies, and I fall directly into the former category.

That’s why I was so thrilled when I came across this recipe from Mark Bittman’s “The Best Recipes of the World“. As I read the recipe, the one thought that came to my mind was — Anchovy Sauce: An idea whose time has come.

I did have to alter the recipe a bit (again) in order to make it work. Mr. Bittman forgot to mention just how much canned tomatoes one should use. For the record, anywhere between 1/2 to 3/4 of a 14oz can should work nicely.

As for the picture above, let me do a pre-emptive apology. The sauce seems to be camouflaged. But it is there. It’s the reddish-orange paste on top of the reddish-orange breaded chicken breast.

  • 1 Tablespoon Garlic, minced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 8 anchovy fillets, minced
  • 1/4 cup white wine vinegar
  • 1 large tomato, diced (or 3/4 of a 14oz can of diced tomatoes, drained)
  • Salt and Pepper to taste

Place a small sauce pan over medium low heat. Add the oil and bring to temperature. Add the garlic and cook until lightly browned. Add the anchovy fillets and cook for 1-2 minutes, to the point where it looks like the fillets appear to be dissolving.

Add the vinegar. Raise the temperature to medium. Reduce the sauce by half. Mix in the tomatoes and lower the heat to medium-low. Allow to cook for 10 minutes, stirring regularly.

Place the sauce into a mixing bowl. Blend with a mixing wand.

Serve hot over poultry or fish.

Technorati Tags: Food, Recipe, Italian Cuisine, Anchovy Sauce


Spinaci alla Piemonte

Spinaci Alla Piemonte

Okay, okay, okay. There’s nothing wrong with vegetables. I didn’t mean to give that impression in my Bagna Cauda post. Here’s hoping that this recipe shows a requisite amount of respect to green leafy veggies.

This is a simple, and short recipe from the Piemonte region. Keep this equation in mind. Spinach + anchovies = tasty goodness.

Tara and I had this dish along with another recipe which I will post tomorrow.

NOTE; You can use frozen spinach in place of fresh leaves. Caveat emptor.

  • 3 tbsp butter
  • 2 cloves of garlic, minced
  • 2oz anchovie fillets (1 oz chopped, 1 oz whole)
  • 1 lb spinach (washed)
  • Parmesan cheese to taste

In a skillet over medium heat, melt the butter. Add the garlic and the chopped anchovies. Cook until the garlic starts to color, but not to the point where it becomes brown.

Place the spinach in the skillet and fry until the leafs wilt fully. Ensure that the butter coats the leaves as much as possible. Add the whole pieces of anchovies and stir in carefully.

Spoon on a plate and top with grated Parmesan cheese.

Serves 2-4


Bagna Cauda

Bagna Cauda

When it comes to me and vegetables, I am often a petulant child. Both Tara and my doctors shake their head when I mention my aversion to vegetables, and they give me stern looks. As I get older, I see the wisdom in their words, but it’s difficult for me to regularly put their suggestions of eating more vegetables into actions.

But here…here’s the perfect way to eat vegetables. Dunked in a hot olive oil/butter dip. Sign me up for hours of this.

Here’s a decent Piemonte recipe for you and your friends. Think fondue, but with olive oil instead of cheese. Have your skewers at the ready and make sure the oil is hot when you serve it.

  • 1 1/2 cups olive oil
  • 6 cloves garlic, finely chopped
  • 1/2 cup melted butter
  • 1 2oz tin of anchovies, finely chopped

Heat 1/4 cup of olive oil in a medium sized frying pan. Add your garlic and fry over medium heat until the garlic just starts to turn brown. Remove from heat.

Add remaining olive oil, butter, and anchovies. Mix well. Return to heat.

Pour oil into individual serving dishes (like those picture above). Skewer fresh veggies or bread and dunk ’til your heart’s content.

Makes 2 cups


One Reason why Americans dislike Anchovies

A recent post by Adam made me want to address an issue. We here in America are being sold a load of hooey when it comes to anchovies. When you mention the word anchovies, people will literally bristle. They have bad memories of it. I think this is due to several reasons. Anchovies are as salty as a sailor’s language. They’re drowned in a thick viscous oil. But mostly, I think, it’s Because they look like this:

American Anchovy
 

It looks like a pickled slug. If I was one with an tentative tongue, I’d be hesitant to anything that looked like the above.

Now here are a few anchovies I picked up at a local gourmet shop -

 

 

It looks like fish, not like something that has been sitting in the corner, getting grey and mildew-ey, for the past five months. If we Americans had access to the latter more than the former, I suspect that there would be more anchovy fans in the States.

Filetti di sogliola in salsa di burro e acciughe


When people tell that they have no time to cook, I’m starting to think that they are full of it. If the benchmark of what makes a quick meal is 30 minutes (thanks in large part to the corporate machinations of Rachel Ray), then there are plenty of meals that a person can make without resorting to shortcuts and using sub-par products.

This is one of those meals.

The name of the dish above literally translates to “Fillet of Sole with Anchovy Butter Sauce”. Obviously it’s an Italian dish, from the Lazio region to be more specific. It’s damn easy to make. If the clean up is what bothers you, then have the person you’ve made dinner for do the dishes. It’s the least they can do for having a home cooked meal.

By the way, The picture above is a prime example of bad composition. You can barely make out the fish due to the small spinach salad in front. Had I thought about it, I would have moved the spinach to the back.

*shrug* Live and learn, eh?

  • 2 whole eggs
  • flour
  • olive oil
  • 1 lb. fillets of sole
  • 4 oz butter
  • 5 boned and desalted anchovies

Place a large skillet over medium heat. Put in 3-5 tablespoons of olive oil and allow to heat up.

Scramble the eggs in a small bowl. Have another cereal-bowl-sized bowl full of flour. Dredge the fish filets in flour and pass them in the beaten eggs. Place them in the skillet in the heated oil and cook 3-4 minutes per side, until a nice golden brown.

Meanwhile, In a sauce pan over medium high heat, place the 5 fillets of anchovies and cook until the anchovies start to fall apart and melt. Add the butter and melt together, incorporating the butter with the anchovies.

Place the cooked fillets of fish on a paper towel to remove any excess grease and then plate. Liberally drizzle the anchovy butter over the fish and serve.

Serve 4-6

Updated: Changed spigola to sogliola as spigola is bass not sole.