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We tried two new appetizers from Richard Olney last night: REC: Anchovy Puffs
Joined: Dec 14, 2005
Posted to Thread #10885 at 8:29 pm on Jun 1, 2008
<i>Petits Choux aux Anchois</i>
From <i>Lulu's Provenšal Table</i> by Richard Olney.
These were really good--just like gougeres, but with anchovies instead of cheese. Olney says: "These puffs are particularly good served warm; they and a chilled Tempier rosÚ do wonders for each other." (Lulu is the matriarch of the Tempier wine family. I couldn't afford her rosÚ just now even if I could find it, but I'm sipping some cheap TJ's rosÚ while I'm typing). Leftovers were wonderful for lunch, crisped in the toaster oven.
1 cup water
A big pinch of salt
5 Tbs. butter, cut into small pieces
1 cup flour
5 salt anchovies, rinsed, filleted, and chopped, or 10 fillets (I used a 2-oz tin, rinsed and chopped).
Preheat oven to 375░F.
Combine the water, salt and butter in a saucepan, place over medium heat, bring to a boil, and as soon as the butter is melted, remove from heat. Add the flour all at once, stirring with a wooden spoon. Return to the heat, stir vigorously, then beat until mixture pulls away from the sides of the pan in a smooth mass. Remove from heat and let cool for 2 or 3 minutes.
Beat in the eggs, whole, one at a time, continuing to beat each time until the egg is completely incorporated and the paste smooth before adding the next egg. Add the chopped anchovies at the same time as the last egg and beat well. At 3-inch intervals, drop teaspoonsful of the paste onto an ungreased baking sheet and bake for 25 minutes without disturbing. Turn off the oven, prick each puff with a sharply pointed knife, and leave them in teh oven for 10 minutes to dry out.
Other messages in this thread:
- 10885. We tried two new appetizers from Richard Olney last night: REC: Anchovy Puffs - Joe - 8:29pm on 06/01/08 (13)
- And REC: Chard Omelette. Nothing like it sounds, it's a firm, dark green wedge, - Joe - 8:47pm on 06/01/08
- I knew I should have bought that swiss chard Saturday! Looks yummy. [NT] - Curious1 - 8:56pm on 06/01/08
- Curious, there will be more chard next Saturday. And more. It's the Energizer Bunny of vegetables. [NT] - Joe - 9:06pm on 06/01/08
- Not at my favorite organic farm. I think it's next week they close for 2 months, sob. [NT] - Curious1 - 9:09pm on 06/01/08
- I'm curious why the farm would be closing for the next two months at the height of growing season? [NT] - KarenNoCA - 11:55pm on 06/01/08
- Karen, not the growing season here. Because of our really hot, humid summers and lovely fall and - Curious1 - 1:18am on 06/02/08
- Where do you reside Curious? It is so much fun having folks from all over the world to t alk with! [NT] - KarenNoCA - 11:35pm on 06/02/08
- Hi Karen, I'm in Florida near Tampa.... [NT] - Curious1 - 9:16pm on 06/03/08
- I think the energizer bunny is the one that ate all my chard. [NT] - CynUpstateNY - 1:03pm on 06/02/08
- Try doing it Greek Style. Warm a couple of bay leaves in the oil for the pan and then - Melissa Dallas - 12:31pm on 06/02/08
- Oops! Forgot in the above - Add garlic to the bay leaves [NT] - Melissa Dallas - 2:40pm on 06/02/08
- would this work with kale?. Bought a huge bunch and have some left. [NT] - aajay - 1:33pm on 06/02/08
- I don't see why not. Maybe onions would got better than garlic with kale? [NT] - Joe - 4:03pm on 06/02/08