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
It is quite possible to track the history of written cooking instructions far back into the far past, in fact as far back as the early Egyptians, and maybe even further. Having said that, generally, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are a few stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also describes how the chefs of Roman times made use of a wide range of spices, including some familiar names like bay, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices caused an outbreak in manuscripts on cooking, the majority of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookbooks were greatly in demand due to more people being able to read, leisure time and having more money to spend. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Anchoyade recipe.
