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Old 04-24-2016, 10:09 AM   #11
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I love bagna cauda. It is an anchovie and garlic based warm sauce you can dip just about anything in..
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Old 04-24-2016, 10:10 AM   #12
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I have a great recipe - called Marinara Sauce (but a variation on this) - that uses anchovy fillets in its tomato sauce base.

Essentially it is a tomato sauce made with finely chopped onion and celery along with the tomatoes. To this is added finely chopped anchovies. It is then simmered for about 30 mins. The anchovies dissolve but they impart a fantastic flavour!

Of course, there is the more obvious anchovy butter (made with some lemon juice). Great on toast or with fish.
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Old 04-25-2016, 04:39 PM   #13
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I have to hide the use of anchovies and anchovy paste from my family... Salad dressing. Most interesting use is in a soup recipe by Mario Batali - Escarole , Onion and Carrot Soup. The other notable use is in a recipe for slow cooked leg of lamb where you make rub/smear of garlic, anchovy and rosemary, from an old Jacques Pepin book.
Yeah... most of the use in my kitchen for anchovies and anchovy paste is in French and Italian style recipes.
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Old 04-25-2016, 06:40 PM   #14
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Does a tube of anchovy paste have a relatively long fridge life, or does it need to be used up quickly?
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Old 04-25-2016, 06:51 PM   #15
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Anchovies as flavour enhancer

Quote:
Originally Posted by Cheryl J View Post
Does a tube of anchovy paste have a relatively long fridge life, or does it need to be used up quickly?

I think it lasts a long time, Cheryl. I just checked my tube, and there was no "best by" or "use by" date. You just have to refrigerate after opening.
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Old 04-25-2016, 07:39 PM   #16
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Thank you, Dawg. Sounds like it'll work for a one-person household. I recently used up the last of the marinara sauce to keep on hand in the freezer and need to make some more - a little anchovy paste would be a lovely addition. I've also had it in salad dressings and love it.
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Old 04-26-2016, 01:40 PM   #17
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Many moons ago when we first arrived in Menorca we went to the big food market in Mahon to stock up on essentials. The fish stalls had fresh anchovies. This being the 1970s none of us had eaten anchovies before so we bought some as they were dirt cheap.

Not being very well up on metric measurements back then, we bought a kilo. There were thousands of the little beasts and only 4 humans (one of whom didn't eat fish). After we had stuffed ourselves silly we still had mountains of the things. What to do?

The problem was solved by a local stray cat who was still feeding new-born kittens. She was very thin - she wasn't by the time she had made several visits to solve our anchovy problem! By the time we moved on she was looking very sleek and silky as did the kittens which she brought to show us.
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Old 06-23-2016, 07:53 PM   #18
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Anchovies: subversive agents

Sssh! I slip anchovies in everywhere, including desserts. I slip them into the pizza sauce I'm making so that "anchovy haters" can taste a proper pizza for the first time. (So sue me :-)

I used to do fisheries research on the Hudson River, and we'd haul up thousands of anchovies (native in the tidal part of the river). They are so fragile that they invariably die. They're delicious! Their shelf-life is about eight hours, is why you they're never sold raw, but treat them like smelt if you ever luck into some.
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