1 jim vorheis
4 oz flat anchovy fillets
2 medium cloves garlic, finely chopped
1 tsp tomato paste
1 tbsp to 1 1/2 tb olive oil
2 tsp lemon juice (or red wine vinegar)
1 freshly ground black pepper
8 to 10 slices french bread, 1/2-inch, thick, cut into
1 strips
1 tsp finely chopped fresh parsley
Directions
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
Servings: 6 servings
Anchoyade Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We can track the history of meal recipes way back into history, at least as far into history as the Egyptians, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe found, according to experts are some tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something we still use today. He also describes how the cooks of his times made use of many spices, including many that are still in use today such as bay, rue and parsley. Later, there were some recipe books from the 14th Century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food cooked for the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the East, including rosemary and coriander. These new foods and spices prompted an explosion in publications on food, most of which are kept safe in academic collections. By the time we get to the 20th century, cookery publications are in great demand, due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Anchoyade recipe.
