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
Food historians have tracked the existence of recipes way back into distant history, certainly as far as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these early cook books were just primitive hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few stone tablets in the Sumerian language 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 having made anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find some books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals prepared for the nobility of that time. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as parsley and basil. These new foods and spices led to an eruption in books on cooking, many of which are now in private collections. During the succeeding few hundred years, the powerful and rich strove to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Anchoyade recipe.
