What can I say? A loaf of Iggy's sourdough Francese , a crock of this, and bliss is but a mouthful away! I first encountered Anchovy Butter as the table butter provided the lucky diners at Lydia Shire and Susan Regis's magnificent Biba, looking out over the beautiful historic Public Garden in Boston. So many fine memories, and 30 years later, those two talented chefs are still at it, chef/owning restaurants and exciting the palates of all their lucky customers! —LE BEC FIN
one?! or more
2 ounce cans of flat anchovies
sticks of unsalted butter, soft
kosher salt as needed
In This Recipe
Remove anchovies from oil. Puree in small processor. Add butter and puree, scraping down sides as needed, til butter is whipped and thoroughly combined. Surprisingly, this may sometinmes need added salt, and, if so, add gradually to taste.Transfer to container. Serve with fresh bread or sesame crackers,and, i suppose, on pasta or pizza or anything!
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.