How To make Anchoyade
Jim Vorheis 4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped 1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar) Freshly ground black pepper 8 To 10 slices French bread,
-1/2-inch thick, cut into Strips 1 ts Finely chopped fresh parsley
Soak anchovies 10 minutes in cold water and pat dry with paper towels. Place in a large mortar or heavy bowl with the garlic and tomato paste. Pound with a pestle, wooden masher or spoon into a very smooth puree, or use food processor with steel blade. Dribble the oil in, a few drops at a time, stirring constantly until thick and smooth, like mayonnaise. Stir in lemon juice and a few grounds of black pepper. Preheat oven to 500 F. Brown bread lightly on one side. While bread is warm, spread untoasted side with anchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10 minutes. Sprinkle with parsley and serve at once. Note: For a first course, use whole slices of French bread spread with anchovy mixture. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
How To make Anchoyade's Videos
Anchoiade - How to Make French Provencal Anchovy Dip
Anchoïade: a French paste/dip made of anchovies served with young raw vegetables. Amazing for lazy summer lunches with cool, crisp wine. Leftover anchoiade can be mixed with mayo for a quick take on caesar dressing. Fabulous recipe for using anchovies. Ingredients below or at
Chapters
0:00 What is anchoiade, Provencal versus Camargese
0:33 My preferred anchovies
0:50 Prepping anchovies for the recipe
1:22 Prepping other ingredients
2:00 Notes on how much olive oil to use
2:33 Blender versus food processor
3:27 Using anchoiade leftovers
3:45 Choosing raw vegetables to serve
4:52 How to serve anchoiade
Ingredients:
125g anchovies, preferably in olive oil
1 small garlic clove
1 green onion
pinch of sugar
2-3 sprigs fresh parsley
10.75 tbsp olive oil
optional: 50g bread, soaked
Raw vegetables: young carrots, young zucchini/squash, endive/radicchio, radishes, young peppers, celery, cucumbers, green beans
Recipe summary: Blend together anchovies, garlic, green onion, parsley, and sugar. Drizzle in olive oil until it's a paste-like consistency.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
#anchovies #anchovyrecipe #anchoiade #cookingcompaniontv #jennaedwards
Cooking Time Ep 1: Anchoïade Part 1
Get to grips with the delicious french Provençal dressing Anchoïade in this five part series exploring the classic dish. In part 1, w̷e̸ create the rich base for our dressing using fresh garlic, and anchovies in olive oil.
Tune in next ̶time to learn about the liquid ingredients that will really take this topping to t̴h̴e̸ next level
Anchoïade / Recette d'anchois frits à la cévenole !
Un plat mythique et désormais indispensable pour mieux comprendre la culture cévenole !
anchoïade à l'anciene
Quand on faisait simple
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