This week's New York Times Dining section nudges us to reconsider a few ingredients with bad reputations: veal and anchovies...
Veal to Love, Without the Guilt: Some veal is being raised more humanely. Home cooks and chefs are serving veal again. With a recipe for Slow-Roasted Shoulder of Veal With Spring Vegetables.
Little Fish, Big Taste: The Minimalist loves anchovies and he wants us to try them in this simple sauce.
Two New Markets, With Food to Stay: Dining Under $25 checks out the eats served at the Bowery Whole Foods and the Fairway in Red Hook. A lobster roll seems like a great treat at the end of a Fairway shop.
PLUS...
• This Is Cheddarvision: The Times introduces us to Cheddar-vision TV, a Web site that carries live images of its cheese sitting on a shelf.
• Ceylon Curry of Oysters: Amanda Hesser explores the city's take on Indian cooking in 1939. With recipes for Ceylon Curry of Oysters and Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney.
What recipe are you most likely to make this week? We already tried the Minimalist's anchovy sauce. We don't think we picked up were the right anchovies. The flavor was good, but a little too much salt and a weird mouth feel. We're going to try it again with the L’Escala anchovies "olive oil-preserved fillets in jars, wood fire-roasted, hand-filleted, hand-packed" that Steve from Fairway Markets suggests.
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Comments (1)
One of my friends has a family recipe for an anchovy pasta that she always makes when we have a girl's dinner together (her boyfriend turns up his nose at the thought of anchovies). It's so easy it's turned out to be one of my standbys.
Boil 1 lb skinny pasta (vermicelli, linguine, etc.). Don't salt the water! There's enough salt in the anchovies. In a small saute pan, saute loads of chopped garlic and 1 tin of anchovies in a good amount of olive oil til the fish fall apart. A pinch of red pepper flakes is also good. When the pasta is done, toss with the fish and garlic, 1/3 c. or so breadcrumbs (premade is fine) and chopped parsley if you've got it.
The breadcrumbs might fix the "weird mouth feel" of the anchovies for you.