Browsing Tag:

Anchovies

Slow Cooked Garlic and Greens Tapenade

Slow Cooked Garlic and Greens TapenadeKristen Miglore and Merrill Stubbs of the Food52 crew swung through Philadelphia a couple weeks ago to promote their newest book, Genius Recipes: 100 Recipes That Will Change the Way You Cook. 

My friend and fellow Philly food blogger, Emily, and I jumped at the opportunity, of course, to go hear them speak. And afterwards, we gushed over the ten trillion genius recipes we had to recreate from the book.

Slow Cooked Garlic and Greens Tapenade

This was spun off of one of those recipes, the famous Food52 posted “Broccoli Cooked Forever” from Chef Roy Finamore. It was a strange-sounding idea that involved cooking broccoli for, well, forever (2 hours) and adding in a bunch of olive oil and anchovies. Sounds…errr…kinda gross, right? Yeah, that was my thought, too.

Yet, the ladies from Food52, a food site I absolutely adore, were raving about this creation. So much so that they’ve bestowed it with the title of “genius”. The commenters on the online version of the recipe, (it can be found in the cookbook as well), were raving about it too. Naturally, I was intrigued and had to try it for myself.

Slow Cooked Garlic and Greens Tapenade

Intrigued — but with no available broccoli in my house. Yet, vested with a TON of tough summer greens growing in my garden. And so began the birth of this recipe, which I might have to label as an unforeseen amazement…if not downright ingenious.

Slow Cooked Garlic and Greens Tapenade

What better way to beat late season toughness out of greens than to cook them forever? Okay, so in my version, I only make you sit through 60 minutes of cooking time because, let’s be real, while broccoli might reach the consistency of butter, collard greens aren’t ever going to get there. They will, however, reach a buttery, super tender texture, which can be achieved within just an hour of simmer time. Voila.

Placed on top of crusty bread with a grating of fresh Parm and a few chopped tomatoes to cut the richness of the olive oil, I think this may have become my new greens go-to. I’ll definitely be making this dish again soon.

Trust me, it may sound a little strange,but I promise, it’s…brilliant!(?)

Continue Reading…

Warm Smoked Russet Potato Salad with Bagna Cauda Dressing + GIVEAWAY

Warm Smoked Russet Potato Salad with Bagna Cauda Dressing

My latest column in Grid magazine dropped earlier this month. The recipe component of the article, picture above, is comprised of a Warm Smoked Russet Potato Salad with Bagna Cauda Dressing (and grilled leeks, lemon & herbs).

It was given to me by Chef Prensky of Supper, and far exceed my expectations. Pick up the issue and whip it up for breakfast alongside scrambled eggs or tofu. As I relayed in an earlier post, this is what converted me into an anchovy believer, so if you’re a newcomer or a little wary of the ingredient, I suggest you give this a try. For the digital version of the February issue, click here.

Russet Potatoes and Leeks

Warm Smoked Russet Potato Salad with Bagna Cauda Dressing

Undressed.

I’m also hosting a giveaway today that you can enter now through February 6th. The folks at Brookside Chocolate are giving away an array of items to one lucky reader.

Enter to win: 3 packages of  Brookside® Dark Chocolate covered fruit, a 3-compartment serving bowl with a central loop handle, stainless steel cheese server, ceramic cheese serving board, stemless wine glasses, and a few other fun items.

To enter:

(Leave a separate comment per entry. Each separate comment will give you one entry in the contest.)

This contest closes on **February 6, 2013 at 8:00pm EST**

1) Leave a comment on this post telling me your favorite way to use a Russet potato.
2) Leave a comment on this post telling me what food/drink you’d bring to really make a party.
3) Become a fan of F-F-F on Facebook
4) Follow me on Twitter
5) Link this giveaway on one of your blog posts and let me know that you did.
6) Tweet a variation of this on Twitter:@GraceDickinson is giving away everything you need for a party – including choc., wine glasses & more – at FoodFitnessFreshAir.com.

One winner will be chosen at random by random.org.

Pasta Puttanesca

Pasta Puttanesca

When life gives you anchovies, make puttanesca.

At least that’s what I suggest for the salty little fishies, a relatively foreign ingredient to me.

When my last freelance assignment called for anchovies, I admit I was skeptical. The smell alone from opening the can made me nervous about what they’d do to the end result in my frying pan. Just to get them into the pan caused a little anxiety. Would their signature aroma get a little too cozy with my cutting board? Luckily it didn’t.

The first recipe I used them in, a smoky potato and leek salad dressed with Bagna Cauda, awakened me to the fact that cooking anchovies will help cut their pungency. Still, a little does go a long way, but sautéed in olive oil, these fishy fishies become much more flavor-lending than fishy-tasting. I was quite pleased with the results of the Banga Cauda. Anchovy fear, I have no more.

After that first cooking venture, I was left with half of a can’s worth. Without doing prior research, the only dishes that came to mind utilizing anchovies were pizza and puttanesca. I went with the latter.

I admit, I did once make an ode against using this ingredient in tomato sauce. But that was from my anchovy-fearing days. Which as I just said, I’ve parted ways with. After my awakening, I was finally ready to tackle puttanesca in its original form, anchovies and all.

Again, quite pleased with the results, I’m sharing my recipe with you here. It’s simple to make and much quicker than your standard simmer-all-day marinara sauce. When you’re looking for a weeknight dinner, I suggest you try tackling your fear of anchovies too. Or just wait until life throws them your way. Then, when life gives you anchovies, make puttanesca.

If you do already happen to be an anchovy warrior, give me a shout out. I’d love to hear your recommendations of how to next utilize the ingredient’s flavor.

Pasta Puttanesca

Click here for recipe…