June 8, 2013
45 minutes. 6 to 8 servings 3 salted anchovies (6 fillets) 6 cloves garlic 1 cup olive oil, plus more if necessary 2 large (1½ to 1¾ pounds) round eggplants 2 long branches fresh rosemary Salt 1. Rinse the anchovies under running water to remove excess salt and then soak in water to cover in small bowl until softened, about 5 minutes. Remove the fillets, discard the skeletons and soak another 5 minutes until flexible. Cut into approximately half-inch crosswise pieces.
March 30, 2013 |
Anchovies are an important fish in our worlds' oceans. They play a critical role in the food chain and sustain many species of fish. So why does everybody hate them? In my career as a chef, I've never come across an ingredient so polarizing, even among foodies. But anchovies are everywhere. You can find them in almost any cuisine except in maybe those from cold far northern places. Most anchovies are processed in some manner. Usually salt-cured. The filets that are often canned are visually unappealing and have a strong salty fishy flavor.
July 20, 2005 |
At an Italian restaurant in New York the other night, the inevitable little dish of olive oil with bread arrived with something different: radishes in a second little dish of oil with fat bits of anchovies strewn over them. The combination was completely unexpected but tasted absolutely right: salty-rich against cold and crisp, with just enough of a hint of the sea to take the whole idea a notch beyond the French spread of butter and salt.
July 2, 2008 |
I SHOULD have been suspicious when my husband, Fred, offered, oh so sweetly, to carry my suitcase out to the car. We were heading to the East Coast to spend 10 days cooking and eating and lazing at our friend Mary's Long Island house. Fred not only checked my bag for me, he also took charge of it once we'd picked it up at the other end. It briefly crossed my mind that he was up to something. But if he was having a rush of gallantry, I thought I might as well enjoy it. He even wheeled my suitcase into the elevator of Mary's apartment building when we got to New York and installed it in the guest bedroom.
August 6, 2008
Canned tuna is so commonplace you might think it's crazy to make your own. OK, so call this tuna "conserved" instead. It's not just a change of names. Following Food editor Russ Parsons' recipe, take chunks of good albacore tuna and slowly poach it in warm, flavored olive oil and you've got a fish that's as close to canned tuna as a Bentley is to a Kia.
June 8, 2013
Food editor Russ Parsons loves his anchovies : "Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies - the ones that have been packed in salt to last - are an essential flavoring, the garlic of the sea. " Whether they star in a dish, or are just a team player, anchovies -- salted anchovies, in particular, provide great flavor. Just check out Russ' recipes below.