Sentences with phrase «use anchovy»

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

I had trouble finding bonito, so I used anchovies instead (yum), a classic trick from Caesar salad.

I'm all for using anchovies and as a matter of fact, have heard rumors that sometime during the summer you can buy local, fresh anchovies at Mutual Fish Company.

The classic recipe for Provencal chicken uses anchovy paste.

Addendum: If you use anchovies, there is definitely no need for capers or olives.

I hate and despise fish with the white hot intensity of a thousand suns and can't bring myself to prepare foods using anchovy paste or even keep it in my fridge.

Cardini was opposed to using anchovies in his salad.

This is very much like a lovely Italian dish I grew up eating, but instead of aioli we used anchovies and olive oil in the mortar and pestal.

Just a quick note for those wondering about colatura — I've always made ceaser dressing from scratch because it was what my mother did and the stuff you buy isn't anywhere near as good and this recipe is very, very close to how she makes it (she doubles the garlic, uses anchovy paste for fillets, and uses all lemon juice instead of combining it with red wine vinegar).

It did challenge this experimental cook a little to use anchovies in dishes — but they work, and to not to add extra ingredients and flavours to each dish — I found the baked risotto (not quite like a standard risotto, so adjust your expectations) a little plain; but my 3 year old had seconds and thirds — sometimes it pays to leave a recipe alone.

I did make some changes — added garlic when sauteing the onions, used anchovy paste instead of whole anchovies, used beef broth instead of chicken, and used only about 1/4 cup of brown rice for the rice.

I saute a few pounds of onions & garlic -LCB- low & slow -RCB- on the weekend so that I always have the step taken care of and ready to go) I used anchovy paste instead of whole anchovies and it was just fine.

I used anchovies (which dissolved completely in the simmering) as well as seaweed.

I used anchovy paste and dried New Mexico red chiles and chipotle chiles.

Not exact matches

In a pinch, use canned anchovy fillets.

This is an old favorite, though mine uses peperoncini and no anchovies nor capers... well, until now, that is.

I use less oil (1/2 cup) and fewer anchovies (5 - 6) than the recipe calls for.

I saute beet greens and use them to top pita pizzas (delicious when paired with a couple anchovy fillets and an egg).

The original recipe did not contain anchovies (the original flavor was from Worcestershire sauce)-- though I can't imagine not using this tasty and nutritious ingredient.

This dressing uses the basic vinaigrette ratio of 1 part vinegar to 3 parts oil with the addition of the jarred anchovies.

Traditional preparation also calls for anchovies paste but I have kept this pasta vegan and have used salty capers to add that brine - y flavor.

If it is needed I use a small squeeze of anchovy paste I keep in the fridge for when I need a bit of umami.

For starters, Tami uses vegan worcestershire sauce for a nice jolt of meaty flavor (most worcestershire sauce is dairy - free, but contains anchovies).

Add ginger, lime leaves, anchovies if using, coconut milk and stock and bring to the boil stirring for about five minutes.

I used the puff pastry, but I baked it first and then added the onions and anchovies for the last ten minutes.

I've even included anchovies as an option if you have them (if you've never cooked with anchovies, they don't make food taste like fish, they just make savory food taste better), but you can use Worcestershire sauce instead if you like, or leave either out entirely if you want a vegetarian dish.

If using finely chopped anchovies, you can add them in now.

I usually use the whole can of Anchovies and make a larger batch and store in the fridge for later use.

Rather, the anchovy paste (look for a brand that contains only anchovies, oil, and salt — this is the brand I use) adds a nice salty umami flavor and helps the oil and vinegar emulsify, much like a bit of mustard would do.

I also didn't have anchovies so, I used some capers and, I added some additional fresh herbs (savory and lemon thyme) along with basil.

Use the capers instead of the anchovies.

Would also use more anchovies.

Double points because it makes use of that tube of anchovy paste I bought to make the Drunken Shrimp recipe....

We do variations on garlic and anchovies softened in generous amount of olive oil, salt, and then addition of any vegetable that needs to be used first from the fridge.

Lemon zest, parsley and garlic are traditional, though mint, anchovies, and Parmesan are often used.

True, it lacks the salty anchovies (making it suitable for vegans / vegetarians), and I did allow some leeway on the olives you can use -LSB-...]

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.

I'll use a little more anchovies next time.

I couldn't find the smoked mozzarella so used regular and it was good but I didn't measure the anchovy paste.

* 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

La Pissaladière ----------(courtesy The Cooking Ninja) 1 pizza dough 4 large onions, sliced (I used 3 yellow, one red) 4 tomatoes, thickly sliced 1 can of anchovies Herbs de Provence

I honestly don't think I've ever eaten an anchovy before, but I see them used all the time on the food network and they seem to add a really great flavor to things, so it might be time that I try them out

Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth.

Make caesar salad dressing: Combine 2 very finely minced cloves of garlic with 1 — 3 anchovies (to taste) / Mash garlic and anchovies together until they form a sort of paste and place in a small bowl / Add 3 T fresh squeezed lemon juice, 1 egg yolk (if you are not comfortable using raw egg, skip it), 1/2 t dijon mustard / Stir these ingredients together, and then, with whisk in hand, slowly drizzle in 1/2 — 2/3 C olive oil, whisking constantly until dressing begins to thicken and emulsify / Taste / Add another squeeze of lemon or more olive oil if needed / Refrigerate if not using immediately.

Canned tuna (not grilled or fresh tuna) or anchovies may also be used; but those are optional.

I use all the rest of the familiar Caesar dressing ingredients — anchovies, lemon, garlic, mustard, Parmesan cheese, and only about 1 Tbs of olive oil!!

Using a mortar and pestle, pulverize anchovies, capers, garlic, and salt to a smooth paste.

* I used canned anchovies, which are not whole, but rather half pieces so in the recipe I added about 5 or 6 of these.

* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon finely grated lemon zest * 1 medium shallot, thinly sliced (if you use the small, Asian shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley

First, an absolute negative — I loathe it when people use those Spanish silvery boquerones instead of the traditional brown salted anchovies; they're utterly wrong because having something that tastes sharp and acidic in a Caesar salad is anathema to the dish, which should be creamy and crunchy.