"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-21-2011, 09:48 AM   #1
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
Your ideas for using anchovies & paste, please

i didn't discover my love for the taste of anchovies until adulthood. i only knew them as a topping option for pizza, and for me, this was never their place to shine--rather a place to shrivel up and dry...while i love my little rye sandwiches with sweet butter, thin ham, tomato, hard-boiled egg and a heap of anchovies, i would just love to learn to cook with them now. how do others, more enlightened than i, use these lovely little morsels in their kitchens and at their dining tables? please hurry--i've become ravenously hungry just writing this....

__________________

vitauta is offline   Reply With Quote
Old 05-21-2011, 09:54 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,132
Using anchovies in recipes is less about the taste of the fish and more about how it enhances the flavor of the dish. For example, adding a couple of filets to a tomato sauce won't make it fishy tasting but will add to the overall taste of the dish.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-21-2011, 09:56 AM   #3
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I sauté diced anchovies (and garlic) in EVOO when starting the puttanesca I make. Sometimes I use paste, but I'd just as soon use the little fishies. They don't seem to splatter as much as the paste and are easier to get around here.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-21-2011, 10:08 AM   #4
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,314
Andy is right. We use them as we would a spice. A Caesar dressing would not be tradional without them.

Craig
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is online now   Reply With Quote
Old 05-21-2011, 10:19 AM   #5
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,371
You might want to give this a try.

http://www.discusscooking.com/forums...tnt-72365.html

kadesma
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 05-21-2011, 03:51 PM   #6
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Make a Muffaletta. Here's a recipe to check out:
Lidia's Italy: Recipes: Muffaletta Sandwich

More recipes from my to-try list:
PARISIAN TUNA SANDWICHES
Parisian Tuna Sandwiches Recipe : Food Network Kitchens : Food Network

WHITE BEANS WITH GARLIC, LEMON AND PARMESAN
White Beans with Garlic, Lemon & Parmesan

PAN-ROASTED SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette Recipe at Cooking.com

SPAGHETTI WITH GARLIC, ANCHOVIES, AND CHILI
Dinner Tonight: Spaghetti with Garlic, Anchovies, and Chili | Serious Eats : Recipes
__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Old 05-21-2011, 04:02 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,407
Send a message via Skype™ to taxlady
Salade Niçoise
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-21-2011, 06:07 PM   #8
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,397
If you have access to Swedish anchovies, (which actually are sprats...now I have to find out what the difference is between anchovies and sprats) Jannson's Temptation is nice.

Jansson's Temptation (Janssons Frestelse) Recipe - Allrecipes.com

If you can't get Swedish anchovies (IKEA--keeps them in the refridgerated food case), you can use the Italian or Spanish ones, but rinse them well. The brine for the Swedish anchovies is very different. If you can't get either, you can make the same with pickled herring, but to me, it is not the same. I usually add some garlic and saute the onions and garlic. I also cut the potatoes in "slices" not match sticks. And, I add 1/2 the cream and cook the dish for about 15-20 minutes, then I drop the temp to 350 and add the rest of the cream and cook until they are done...some people dust the potatoes with flour first, I don't do that (a good friend in high school was from S'holm and always made these when he brought s/thing to a potluck). I make these every year for XMas Eve...and New Year's Eve...and a couple of times in between...

I'm surprised TaxLady didn't share this use of anchovies...

There's also Norwegian Sailor Stew to which you add a couple of anchovies...
CWS4322 is offline   Reply With Quote
Old 05-21-2011, 06:50 PM   #9
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,407
Send a message via Skype™ to taxlady
Quote:
Originally Posted by CWS4322 View Post
If you have access to Swedish anchovies, (which actually are sprats...now I have to find out what the difference is between anchovies and sprats) Jannson's Temptation is nice.

Jansson's Temptation (Janssons Frestelse) Recipe - Allrecipes.com

If you can't get Swedish anchovies (IKEA--keeps them in the refridgerated food case), you can use the Italian or Spanish ones, but rinse them well. The brine for the Swedish anchovies is very different. If you can't get either, you can make the same with pickled herring, but to me, it is not the same. I usually add some garlic and saute the onions and garlic. I also cut the potatoes in "slices" not match sticks. And, I add 1/2 the cream and cook the dish for about 15-20 minutes, then I drop the temp to 350 and add the rest of the cream and cook until they are done...some people dust the potatoes with flour first, I don't do that (a good friend in high school was from S'holm and always made these when he brought s/thing to a potluck). I make these every year for XMas Eve...and New Year's Eve...and a couple of times in between...

I'm surprised TaxLady didn't share this use of anchovies...

There's also Norwegian Sailor Stew to which you add a couple of anchovies...
I guess my dad didn't like it. It's a Swedish dish and my Danish mother learned all the Swedish dishes that my dad liked.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-21-2011, 06:58 PM   #10
Executive Chef
 
Selkie's Avatar
 
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I use anchovies as a savory alternative to directly adding salt in many dishes.
__________________
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 05-21-2011, 07:29 PM   #11
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
Quote:
Originally Posted by pacanis View Post
I sauté diced anchovies (and garlic) in EVOO when starting the puttanesca I make. Sometimes I use paste, but I'd just as soon use the little fishies. They don't seem to splatter as much as the paste and are easier to get around here.
i simply must try this puttanesca dish "named for ladies of the night", according to rachael ray, "they would place pots of it in their windows to tempt men into their bordellos." i guess we ladies of the day could learn a thing or two from these ladies about...spices in sauces...and...such stuff.
vitauta is offline   Reply With Quote
Old 05-21-2011, 07:41 PM   #12
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,397
I've added the paste to egg salad. I've also added the paste when making deviled eggs to the yolks...
CWS4322 is offline   Reply With Quote
Old 05-21-2011, 08:23 PM   #13
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,404
Bagna Couda. Google a recipe you like. It is very good.
Rocklobster is offline   Reply With Quote
Old 05-21-2011, 08:36 PM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by vitauta View Post
i simply must try this puttanesca dish "named for ladies of the night", according to rachael ray, "they would place pots of it in their windows to tempt men into their bordellos." i guess we ladies of the day could learn a thing or two from these ladies about...spices in sauces...and...such stuff.
The story I heard, as told by Sam Zien (Sam the Cooking Guy), was that the ladies would stop into the restaurants as... err... "work" came to an end late at night, looking for a cheap, quick meal. And pasta puttanesca was born.
I can certainly see the allure of a tasty dish in a window though.
(no play on words going on here)
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-21-2011, 08:41 PM   #15
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,132
Quote:
Originally Posted by pacanis View Post
The story I heard, as told by Sam Zien (Sam the Cooking Guy), was that the ladies would stop into the restaurants as... err... "work" came to an end late at night, looking for a cheap, quick meal. And pasta puttanesca was born.
I can certainly see the allure of a tasty dish in a window though.
(no play on words going on here)

OK. If you're a "lady of the night" and you have to use food to attract men, you probably should seek another line of work.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-21-2011, 08:46 PM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Andy M. View Post
OK. If you're a "lady of the night" and you have to use food to attract men, you probably should seek another line of work.
I look at it like when gas station attendants used to check your oil and wash your windshield. Nothing wrong with full service. In some cases it may make up for poorer quality gas... but that's another thread

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-21-2011, 09:25 PM   #17
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
a fish pie (like a shepherds pie but with white fish on sauteed spinach, a white sauce flavored with anchovy and bacon, and topped with mashed potatoes and baked until golden brown.

in the base of a clam chowder with the onions and bacon
Robo410 is offline   Reply With Quote
Old 05-22-2011, 02:24 AM   #18
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,191
Make pockets in a leg or shoulder of lamb, stuff the pocket with garlic bits, rosemary and anchovy bits then roast.
__________________
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 05-22-2011, 03:18 AM   #19
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
i love them minced on a salad of sweet greens, shaved veggies, and a sweet balsamic dressing. they become the salty/umami component of the dish.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 06-23-2011, 09:22 PM   #20
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,428
anchovies (or anchovy paste) are right at home swimming and mingling with the olives 'n stuff in a homemade tapenade. so simple and rewarding to do.
__________________

vitauta is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 07:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×