Anchovy Toast: The 'Chovy Saga Continues On

Are you sick of me and my anchovies yet? This is likely to be my last post about the little fish that I love for awhile as I seem to have run out of anchovies in my pantry. And, I'd like to feature other ingredients, so will probably take the 'chovies off the list for a bit so as not to bore you (or my taste buds). But, I just couldn't deprive you of this toasty treat.

I often find myself not really eating all that much while I'm shooting and writing. Eventually, I do eat what I'm working on, but I guess I just get so into my work that I kind of forget to eat. Funny, since I'm working with food (I know you got that, just had to say it, too).

The toast pictured above has been fried and covered with onion and shallot marmalade, topped with an anchovy and some black pepper. I know, it's not for everyone, but it certainly made my day.

Fried Toast with Anchovy

Ingredients:

• 2 teaspoons Olive Oil
• 1 piece of bread (I use Udi's Gluten-Free White Sandwich Bread)
• 1 recipe Onion and Shallot Marmalade (recipe here)
• 1 Anchovy Filet
• Black Pepper to taste

Method:

1. Heat a small skillet over high heat.
2. Add the olive oil to the pan and heat up until just before the oil smokes.
3. Fry the bead on both sides until it's as brown as you'd like it.
4. Serve by putting the onion and shallot marmalade on the toast and topping it off with the anchovy and some pepper.

If you eat cheese, you can also add some grated Parmesan on top.

Anchovy Butter...Yes, That's Right. Don't Tell Your Friends.

I don't care what that darned groundhog said, Spring is in the air. At least, more colorful veggies are starting to show themselves at my farmer's market.

The almighty radish is beginning to be featured at my house. I recall a few years ago, at my sister's house in NY in the summer, that she served a simple appetizer. It consisted of sliced radishes with butter and salt on the side. The crisp astringent radish against the soft, sweet and salty butter was a revelation.

Not sure why, but I've waited these years to try and recreate this, with my own twist, of course. I decided that instead of putting the salt on the side, I'd incorporate it into the butter spread.

Anchovies were the first thing that came to mind. Unless I'm dealing with a vegan or vegetarian guest, I oftentimes sneak some anchovy paste into my cooking. It's salty and earthy and adds another level of taste that I can't seem to get using anything else. There are way too many people I know who are incredibly squeemish about anchovies. I can't figure out if it's their little fishy bodies, the smell of them, or just the strong taste when they are eaten alone. Either way, I tend not to tell my friends (or daughter) when I'm using them, unless I'm sure I'm dealing with a 'chovy lover.

Radishes, carrots, toast points and other crudites make a great vehicle for this butter spread. But, I'm thinking ahead to next week's dinner, and know that I will save some to use on a steak. It'll make it just that much better.

I encourage you to make this butter, portion it out for serving and use it on as many things as possible. Get creative and remember, don't tell your friends there are anchovies in it, or they may not eat it!

Anchovy Butter

Ingredients:

• 4 Anchovy Filets, drained of their oil
• 1 stick Butter, softened slightly
• 1/2 teaspoon ground Black Pepper
• 1/2 juice of a Lemon
• 1/2 teaspoon Capers, drained

Method:

• Place all of the ingredients in the bowl of a food processor.
• Pulse until the mixture becomes creamy and the anchovy filets have been chopped up so small you can't even see them.
• Serve with raw vegetables, over steak or simply on toasted baguette.
• Stored in an airtight container in the refrigerator, the anchovy butter should keep for up to a month.