BUTTER ANCHOVY TOASTS
Anchovy lovers: This one's for you. The combination of vanilla butter and anchovies is a signature move of chef Alex Raij, and we fell in love with the sweet and salty combination at her Cobble Hill restaurant Saint Julivert Fisherie.
Provided by Anna Stockwell
Time 30m
Yield 24 servings
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, beat butter on medium speed until smooth and fluffy. Add vanilla paste, vanilla extract, and salt and beat until combined. Transfer to a small bowl or resealable container; cover and chill until ready to use.
- Preheat oven to 400°F. Arrange bread in an even layer on 2 rimmed baking sheets. Toast until bread is lightly golden brown, 4-6 minutes.
- Meanwhile, toss anchovies, oil, and pepper in a small bowl.
- While toast is still warm, spread a thick layer of vanilla butter over each. Top with an anchovy fillet and transfer to a large platter. Scatter parsley over.
- Do Ahead: Vanilla butter can be made 5 days ahead. Transfer to an airtight container and chill.
ANCHOVY AND GARLIC TOAST
With just a few high-quality ingredients and less than 10 minutes, you can make this appetizer. "Delicious" doesn't even begin to describe this: If I'm starting with this, then I know the rest of the meal will knock your socks off.
Provided by Antonia Lofaso
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
- Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.
BRAISED LETTUCE ON ANCHOVY TOAST
For this braised lettuce - especially ambrosial if, as suggested here, a discreet anchovy or 10 are permitted - everything is fast and minimal. Put thin wedges of lettuce to quickly and lightly wilt in warm butter and broth and spoon it over hot bread. That's all.
Provided by Tamar Adler
Time 20m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Remove the outer leaves from the romaine, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
- Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
- Toast the bread.
- Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the romaine wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
- In the pan or on a cutting board, cut each wedge once or twice horizontally.
- Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 614 milligrams, Sugar 4 grams, TransFat 1 gram
BRAISED BEEF WITH ANCHOVY TOASTS
This slow-cooked dish makes a cheaper cut of beef skirt tender and melt-in-the-mouth. It's freezable too so great for a simple, budget dinner party
Provided by Good Food team
Categories Dinner
Time 2h30m
Number Of Ingredients 18
Steps:
- Heat the oil in a large, heavy-based casserole dish and fry the onion for 5 mins. Stir in the garlic and bay leaves and fry for 5 mins more.
- Pour in the wine, stock and sugar. Mix the flour with the tomato purée and 3 tbsp water. Tip into the wine mixture and stir continuously until thickened. Then add the meat and anchovies, cover and leave to simmer for 1 hr.
- Stir in the shallots, carrots and olives. Cover and simmer for 1 hr more until everything is tender. Meanwhile, for the anchovy toasts, grind the anchovy fillets using a pestle and mortar until smooth (or very finely chop), then beat into the butter with the parsley and lots of black pepper. If freezing, spoon the stew into a container or freezer bag. Repeat with the anchovy butter. To defrost, put both in the fridge to thaw overnight, then reheat the stew in a pan.
- To serve, grill the slices of French bread until lightly toasted, then spread with the anchovy butter. Serve on top of the beef stew and scatter with parsley.
Nutrition Facts : Calories 740 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 65 grams protein, Sodium 3.04 milligram of sodium
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