Post by kokosnippady doo daw
Post by OmeletPost by sfI don't particularly care for anchovies. I do *not* like them on
pizza, but I tend to think of them as integral to Caesar Salad because
that's the way it has always been made for me when it was made table
side. When I make Caesar Salad at home, it doesn't matter to me if I
have anchovies on hand or not. Sometimes I add them, sometimes I
don't. I have a tube of anchovy paste right now that I use if the
mood hits.
I really need to get some anchovy paste. I've been trying to keep
canned anchovy on hand, but I think that sometimes an entire can might
be more than I want to use. I 'spose I could freeze the rest of them.
They freeze beautifully. I just put the remainder of the tin in a
small round Ziploc container and throw it in the freezer.
When frozen the fat congeals and separates from the fillet, easy
peasy.
I love having anchovies on demand.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/19/10
Well, if you are going to keep anchovies on demand, may I suggest another
use for them. The more uses the better(I love eaten them fresh in Southern
France!
But, years ago, I discovered this lamb dish that called for anchovies
(D'Artagnon). Back in the olden days in France, there was a huge tax on
salt, thereby causing the peasants to do without; or becoming ingenious as
hell. This lamb dish comes from Gascogne. The really neat thing about it is
that you will never know the dish contained anchovies because over hours, it
just melts away, leaving a salty flavor.
Alan
* Exported from MasterCook *
Leg of Lamb Gascony-style
Recipe By :d'Artagnon
Serving Size : 8 Preparation Time :0:00
Categories : Dinner French
Lamb Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6 pound leg of lamb
8 garlic cloves -- halved
12 anchovy fillets -- packed in oil
Freshly ground black peppercorn to taste
2 TBSP D'Artagnan rendered duck fat
1 carrot -- coarsely chopped
1 onion -- coarsely chopped
1 turnip -- coarsely chopped
1 cup D'Artagnan duck demi-glace
1.Preheat the oven to 350 degrees.
2 Using a sharp knife, make sixteen small incisions in the leg of lamb and
slide the garlic halves into them. Make 12 small incisions between the fat
and the flesh of the lamb and slide the anchovies into them. The anchovies
should stay near the surface of the meat. Sprinkle with pepper.
3.Heat the duck fat over a high flame in a heavy ovenproof pan large enough
to hold the entire leg of lamb. Quickly sear the lamb on all sides, then
place the pan in the oven. Roast for 45 minutes, scatter the carrot, onion,
and turnip around the roast and cook for another 40-45 minutes for medium
rare, or more according to your preference.
4.Remove the meat from the oven and let rest in a warm place. Discard the
fat from the pan, deglaze with the duck demi-glace, and reduce by half over
a high flame. Pass the sauce through a fine sieve, pushing on the vegetables
to extract all the juices. Return the sauce to the saucepan just to heat it.
Slice the lamb and serve with the sauce on the side and with potatoes
sautéed in duck fat.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 649 Calories; 46g Fat (65.8% calories
from fat); gag Protein; go Carbohydrate; go Dietary Fiber; 191mg
Cholesterol; 385mg Sodium. Exchanges: 7 Lean Meat; 1 Vegetable; 5 Fat.
NOTES :
When a dish is called "en Gasconade" (in Gascony style), it usually means
that some garlic and anchovies are in it. Garlic has always been part of
Gascony cooking, and the anchovies appeared in the Middles Ages, when the
government imposed a high tax on salt. The ingenious Gas cons started to use
salted anchovies in their cooking, creating complex and succulent dishes
while avoiding tax.