Anchovies- the secret flavorizer! - chefshop.com/enews
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In this issue: |
Anchovies
Figs
Cider Vinegar
 millet
organic flour!
 60 percent
dark chocolate
 petals
candied roses!
 2 times the strength!
vanilla extract
 cocoa
the best
 best brown
This sugar adds a deeper dimension to cakes, fudge, pecan pie and other desserts with its rich molasses flavors.
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 The Salt of the Mediterranean
The essential little fish!
Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear for still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud you.
Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.
This tiny little fish - or fishes that is, since there are 139 different species in the family Engraulidae - swims in schools throughout most of the world's oceans. Most become food for bigger fish, but sea-going cultures all over the world consume these tiny creatures and have heartily incorporated them into their respective cuisines.
Salting anchovies changes both their taste and texture, making them a truly versatile and valuable ingredient.
After the anchovies have been “cured” in salt, they are packed in either salt or brine, or in olive oil – which “liquid” is chosen impacts the processing of the fish. Salt-packed anchovies are sold as whole fish with heads removed; where as oil packed anchovies are sold as already de-boned fillets or pieces.
So, oil packed fillets are ready to use, while salt packed anchovies must be de-boned and soaked to remove the excess salt.
There are three commonly used soaking liquids: cold water, milk, or a combination of cold water and dry white wine. In either case, use enough liquid to completely cover the anchovies and soak for approximately 30 minutes.
After rinsing, salt-packed anchovies have a deep flavor with less saltiness; while oil packed anchovies are (believe it or not) saltier and have a bit more complexity due to further curing in the olive oil. But, in most cases they can be used interchangeably. Salt-packed anchovies can be kept in their salt or brine, and stored covered in the refrigerator where they will keep almost indefinitely.
Shop now for Scalia Anchovies!
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 The Secret Ingredient
Anchovies can be used in a whole host of dishes beyond pizza and Caesar Salad; think seasoning, think flavoring, think condiment. With a click of a mouse, you can easily find more than 101 recipes that include this prince of little fish… Most recipes call for one or two mashed or minced fillets that disappear into the dish as it is cooked, only to show up as a wonderful background flavor; that subtle but undeniably delicious and mysterious “je ne sais quoi.”
But there are a few famous recipes where the anchovy is featured front and center. For example, Anchoiade, an anchovy and garlic paste, is often found atop crusts of toasted bread in Provence, France. Or Bagna Cauda, an anchovy and garlic dip, that is traditional in Northern Italy.
As it turns out, anchovy is the secret ingredient to many dishes throughout the Mediterranean. The cuisines of Campania, Calabria, and Sicily all seem to rely heavily on the little fish. Spaghetti con Acciughe is a great example of a traditional recipe that lets the anchovy shine with just a little help from some olive oil, garlic, red pepper flakes, and bread crumbs.
It is a dish that is so easy to make, it is essentially complete by the time the spaghetti is done cooking. Here anchovy fillets are mashed into olive oil that has been heated with garlic. The continued heat causes the anchovy to melt creating a wonderfully aromatic liquid that coats the spaghetti and breadcrumbs. As you might guess though, the simplicity of this dish requires that you use only the highest quality ingredients all around: olive oil, pasta, garlic, and anchovies.
Still not convinced of the divine providence of Anchovies? Consider the health benefits of anchovies:
· Anchovies are high in Omega-3 polyunsaturated fatty acids, which can help lower cholesterol and reduce the risk of heart disease.
· Anchovies are also a good source of essential vitamins and minerals, such as Vitamin E, Vitamin D, Calcium and Selenium.
· Anchovies are an excellent source of protein – delivering 9 grams of protein for only five anchovies.
· Due to their size and short life span, Anchovies contain lower levels of heavy metals (mercury, lead, cadmium and arsenic,) and other environmental toxins – especially when compared to tuna and other larger fish.
This little flavorizer packs the perfect punch! Just one little fish is all you need to re-arrange the flavor profile of your next dish, but don't think it will make it taste like fish. It's super powers are in opening up your palate.
Shop now for Italian Anchovies!
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Avocado Salsa Recipe Video
Michael Natkin of Herbivoracious blends one hot salsa! Click the picture to see the recipe video.
This quick-to-make Avocado Salsa recipe, whether using Peter and Bonnie Herman's fabulous Reeds or a California Haas from your local grocer, shines with a smooth feel, complex flavor and real heat. Watch how to make the recipe here. Michael uses Peter's Reed Avocados and Georgie's Hard Neck Garlic in the recipe.
The blending of great ingredients and creative desire to make food taste good has resulted in recipes that reach into different cultures to make tasty dishes. Because Michael is non-meat centric, you get the benefit of protein rich foods with flavor!
When Michael left his day job of creating software that made dinosaurs move in a make believe park for ILM and the Adobe software I use today on our recipe videos, Michael turned his meticulous coding brain, and combined with his creative side into creating fabulous Herbivoracious recipes.
Now, I have to admit, I haven't made every recipe in his new cookbook, but the ones I have, have been easy and successful! You can see some of his recipes here at Herbivoracious.com and you can sign up for his newsletter here and buy his cookbook here.
Shop now for Organic Giant Reed Avocados! |
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Raspberry Syrup
This syrup really tastes like raspberries. Nicely sweet, thickly syrupy, delicious. Not too sweet so that the flavor and tang of the raspberries still shines through. Perfect as a dessert topping, or in your bar pantry.
The Very best
They have arrived! And my Uncle and Aunt got some too -- "... got the Reeds today - they are huge - bigger than I recall them being." and "They r huge - cannot wait to try them." It's not just the size, it's the flavor that makes them great! More flavor with less "avocado" taste as we know it. Smooth and creamy, don't think they won't draw you in and make you eat it all in one sitting! Well, at least half.
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Still room! Cooking Class in August! |
Cooking Classes with Chef Karen - Mexican Cooking Class
Come celebrate Mexican style! Mexican cooking is full of subtle techniques, savory ingredients you never expected, and combinations of flavors that make your eyes pop... and your taste buds smile. And since the class ends with eating the dishes we prepared, you'll go home with more than enthusiasm for the delicious cuisine. Recipes include: Tomatillo Salsa, Nopales (Cactus) Salad, Frijoles de Olla, Yellow Rice, Huachinango Veracruzano (Snapper Vera Cruz) Helado de Chocolate y Chile Pasilla (Chocolate and Chile Ice Cream.)
Come celebrate with us! Join ChefShop.com instructor, food photographer and food blogger, Erin Coopey, to celebrate the publication of her new cookbook, The Kitchen Pantry Cookbook, at the ChefShop.com store on August 27 from 5:00 to 7:00pm. Chef Erin will be doing a demonstration, signing cookbooks, and offering tastings. Stop by for a few minutes on your way home!
What: Book signing -- and a little something to eat
Date: Tuesday, August 27th
Time: 5:00 to 7:00 pm
Price: Free - just come one by and say "Hi!"
Erin's book will be available for sale at the event.
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