Secret Ingredient
That’s my little dirty secret. Dirty, because, you know, it’s not local. Shhh … don’t tell anybody. (I drink coffee too)
Use immoderately: in tomato sauce (of puttanesca inspiration); mashed in salad dressing (beyond Caesar) – really good with steamed baby leeks; cooked with Swiss chard or spinach until it has melted in; pounded with nuts, garlic & cream and tossed with pasta; with garlic, lots of it, olive oil and pasta; in tapenade – bien sur! nothing secret there, isn’t it?; to boost the flavor of a meat stew; on pizza; with caramelized onions; in mayonnaise spread… PriceClub used to carry big glass jar full of them little fishies, but Costco does not: I have to buy them in little tins. Which I do. In quantity. Keeps forever, right? except, they don’t last that long.
And fish sauce which is often made from fermented “it” anyway. For stir-fries, and rice-based soups,
What’s your secret ingredient?
hmmmmm…….WOW ! vERY INTERESTING !!
Hmm i never would have thought that anchovies could be a secret ingredient, since they’re so assertive…but they do “melt” into things like tapenade and puttanesca sauces. The only thing i cook with as much abandon is onions…which can go from being strong, faw, and overpowering to soft, sweet, and translucent.
sounds like anchovies to me. saw fresh portuguese sardines in the Whole Foods this week. very tempted to get some
I love anchovies but was wondering if you had any recommendations for sardines. I made a lemony sardine dip that was featured on Dorie Greenspan’s site, and I loved it.
Matt – do you mean fresh sardines? I don’t really use canned sardines – although somebody in the household bought some by mistake – instead of anchovies – a while ago. Really, I should serve them with plain rice and a big green salad soon – like when I was growing up, it was a meatless day and my parents did not have time to cook.
I like to grill fresh sardine on a very hot outdoor fire and serve with lemon. They are also very good baked with a tomato sauce and lots of chopped garlic.
and then you may want to check this post for Sardines à l’Escabèche
http://frenchletters.wordpress.com/2008/08/18/hooked-on-sardines/
It’s a fish i like to buy when I find it – rarely! – as it is so economical.
Sylvie,
I wish I had access to fresh sardines. Unfortunately, I can only get canned which I know are different in flavor and texture from what I understand.
Grilled sardines as well as the other preparations you mentioned sound delicious. I’ll have to start my search for the fresh varieties!
Matt – check out this post:
http://frenchletters.wordpress.com/2009/03/19/sardine-song/
Makes me want to get the lone can of sardines out of the pantry….