Sentences with phrase «love anchovies»

I love anchovies and use them as often as I can.

Punched it up with additional 1 tsp lemon juice, 1 tsp vinegar and an additional anchovy (we love anchovies).

Now, there are so many different ways to make an olive tapenade, and most recipes call for anchovies, and let me tell you I LOVE anchovies....

I love anchovies, so I bet that will make all the difference!

Not exact matches

I love them marinated in some oil and spices they are also great marinated and then put on grilled pizza with anchovies, olives, and some fresh mozzarella.

For one of those virtual coincidences, a food blog I recently fell in love with (Chef Mimi Blog) had a post on Trapanese Pesto, and she added anchovies.

LOVE the addition of anchovy paste — such a great savory umami flavor!

I loved the contrast of the sweet onions to the salty anchovies and olives.

I love how detailed your instructions are, and am very intrigued with the addition of the anchovies.

Anchovies are another thing I learned to love because of my mom.

Love the idea of searing the shanks in bacon fat, incorporating an anchovy into the braise.

We love dips, and I like that you added anchovies in the dip.

If anyone is aware of a reliable source for local anchovies, I'd love to know about it.

There is a heavy focus on meats and, while I found a little disappointment in the complete lack of fish preparations (save for things with anchovies), I especially loved the guides on how to cook most fresh vegetables in the simplest way.

I have been using the non-egg but with anchovy recipe for Ceasar's Salad from Cooks Illustrated for awhile now and I love it but I am looking forward to this new recipe.

* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper

I'm obsessed with anchovies and I love the combo with the lima beans, red pepper and green onions.

I love this pasta salad with lima beans and anchovies for lunch because it is packaged with fiber from the whole - wheat pasta and beans, which will make you feel more satisfied after eating it.

I love Caesar dressing, and I've always just pretended the anchovies aren't there - not because I'm vegan but because it grosses me out.

I personally love the saltiness and the slight anchovy flavor, but taste the dressing, and feel free to adjust the amount to your liking.

But if anchovies are truly a deal - breaker, you could turn to a more universally loved ingredient, ie., bacon, to provide the umami.

I love that your Caesar dressing doesn't contain anchovies!!

I'm a flavour guy, so I couldn't imagine making this without the anchovy (I used 7, I love the stuff, but I did have nice Spanish white anchovy which are little more delicate) or the Parmigiano rind.

We love the oil - packed ones that come in a glass jar because it's easy to take a few out at a time and then save the rest for later — unlike the tin cans which always have more than we can use — but know that the salt - packed ones in giant tins will provide you with anchovy - infused salt, which you will then put on EVERYTHING.

• Dried anchovies • Nut butters (preferably made from crispy nuts) • Cheese (highest quality, raw if possible) • Summer sausage • Cooked meats, poultry, fish and bratwurst coins • Ripe fruits, especially berries (frozen blueberries are yummy and sometimes soothing to hurting gums) and bananas (kids love to grasp them) • Dried and freeze - dried fruits, especially during the winter when fresh are less available • Flaxseed / nut or seed crackers, properly prepared • Pieces of dates or date logs • Nori sheets for making quick rolls ups with leftovers • Liver mousse • Full - fat yogurt (ideally homemade) • Carrot and cabbage sauerkraut (or other fermented veggie combo your family enjoys) • Fermented apple butter

I usually use anchovy paste but experimented with fresh anchovies with your recipe for the first time and loved it.

And lastly I had a roasted beet salad with wonderfully sliced on the bias gorgeous green beans with roasted beets, white anchovies which I love and an avocado crème fraiche the whole salad was just gorgeous and of course the best way to eat it is to mix the whole thing together, just a really wonderful fresh group of flavors and textures.

Anyway I love you recipe, and I really like the anchovy.

I add anchovy to everything so am going to love this.

Thank you Catherine for stopping by... love your recipe... I live in tropical Kerala... and cant wait for anchovies to hit the market to try this.

It scans the ocean for the reflections off of the silvery scales of schooling fish rely solely on the ocean as their food source for they are carnivores and love to eat anchovies (Engraulis mordax).

Even big brother Ferran loves the classic nibbles (ham croquettes, sardine sandwiches, anchovy - stuffed olives).

The word «hate» should never be used in a loving relationship unless you're saying «I hate anchovies on my pizza, but you can have them on your half.»

Not unlike olives and anchovies, the enjoyment is an acquired taste, but once you fall in love with the flavour of Leberknoedel, you'll call them a regular part of your gourmet dining pleasure.