Tag Archives: anchovy paste

Great Escape 2011: Bucatini Pasta with garlic and anchovy, tossed with radish bulbs and greens and finished with a fried egg

Picture this. Four months before you mail in a check. Soon thereafter the emails start arriving with clues such as:

  1. Over the course of the weekend we will be visiting TWO states.
  2. Frills and fancy…there’s nothing too good for my girls.
  3. At some point on the trip we may be wearing helmets.
  4. Indulge

A week before a packing list arrives and 24 hours before you get your destination, itinerary, and plane tickets. Such is “The Great Escape” a trip that I take each year with my amazing, wonderful, incredible, and yes, highly modest and dearest friends. Each year there is one planner and they are responsible for everything. Where you’re going, what you’re spending, what you’re doing, where you’re staying, and of course, what you’re eating.

This past weekend the lovely Meghan planned our trip and off we went to Blue Ridge, Georgia for a weekend of cute accents, Southern charm, and yes, the occasional confederate flag. It was a weekend of cuddling, boozing, bonding, laughing, hot-tubbing, and of course mandatory goal setting (we didn’t get the reputation for being the nerdy kids in high school for nothing.)

 

 Weekend highlights included white water rafting, a charades championship where Madeline successfully acted out Tupperware, Rachel’s declaration that we should wake up “organically” (read 11a), and lots and lots of food.  This pasta dish wasn’t actually made on the trip, but I think I talked about it enough that the girl’s probably feel as though they had it. Don’t be worried about the interesting collection of ingredients and flavors.  This recipe came about from me combining two of my favorites and I promise you…it’s more than delicious.

Make this for an oh-so-good weeknight dinner when your summer CSA box or garden is going wild. And begin the countdown for next year’s Great Escape.

Bucatini Pasta with Garlic, Anchovy, and Olive Oil tossed with Radish Bulbs and Greens sautéed with Green Garlic and Chives and finished with a Fried Egg

Bucatini Pasta (adapted from Cozy Delicious)

1 lb bucatini (or spaghetti)
1/4 cup good olive oil
3 tablespoons sliced garlic (do slice it versus crushing or mincing..it’s better this way)
2 tablespoons anchovy paste
two shakes red pepper flakes (optional)
1/2 cup freshly grated parmesan cheese, plus extra for serving
salt and freshly ground black pepper to taste

Cook the pasta in plenty of boiling salted water until just al dente. Reserve 1 cup of pasta cooking water before draining the pasta.

Meanwhile, over medium-low heat, heat the oil in a large saute pan. Add the garlic and anchovy paste and cook, stirring, until the garlic begins to brown. Add the pepper flakes if using. Add in the pasta, reserved water, and cheese and toss well to combine, cooking another minute or so.

While you’re making the pasta, in a separate pan put together the radish portion of the dish.

Radish bulbs and Greens Sautéed with Green Garlic and Chives (Adapted from Hand-Farmed Organics)

2 bunches radishes
2 -3 cups ovation greens mix
1.5 Tbsp butter
1.5 Tbsp chopped green garlic
1.5 Tbsp chopped chives
salt and pepper

Clean radishes and coarsely chop the greens. Trim and quarter the bulbs.  Heat the butter in a skillet, over med. Heat.  Add radishes and cook, stirring often for 2 min. 

Stir in greens mix, radish tops, chives and garlic  until wilted.  Salt and pepper to taste.

Toss the pasta base with the radish dish and combine well. Quickly fry up an egg and serve. So good!

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Filed under Pasta, Uncategorized, Vegetarian

Vote for the Underdogs: Beet Salad tossed in an Anchovy Infused Balsamic Dressing

Beet Salad tossed in an Anchovy Infused Balsamic Dressing, served on a Bed of Baby Arugula and topped with a Farm Fresh Soft Boiled Egg

Beet Salad tossed in an Anchovy Infused Balsamic Dressing, served on a Bed of Baby Arugula and topped with a Farm Fresh Soft Boiled Egg

Beets and anchovies. The undeserving red-headed step children of the culinary world.

I’m not really sure why. Beets are delicious when done right, a beautiful red or gold, with a firm bite and an earthy, buttery flavor. Granted, I was never forced to eat canned beets as a child so perhaps no negative associations were formed.

And anchovies offer such wonderful depth and flavor to sauces and dressings, and yet people shudder at the thought.

So I realize that by making a beet salad with anchovy dressing I’m giving them slim chances of being voted Prom King & Queen (and I know my friends Henk and Angela are cringing in horror), but hopefully at least a few of you will try this because it really is quite good.

Because of the dye transfer of the beets this is best to plate individually, although all the components save for the soft-boiled egg could be made the night before making this an elegant start to a dinner party.

Serve with a dry bubbly.

Beet Salad tossed in an Anchovy Infused Balsamic Dressing, served on a Bed of Baby Arugula and topped with a Farm Fresh Soft Boiled Egg

Serves 2 as a main, or 4 as a small starter

4 medium red and/or gold beets, washed and trimmed
2 tbsp good red wine vinegar
1 tbsp balsamic vinegar
1/4 cup of olive oil
1/2 tsp dijon mustard
1 tbsp anchovy paste
salt and pepper
4 farm fresh eggs
4 cups baby arugula
4 baby anchovies (optional)

Preheat oven to 400.  Add scrubbed beets to a small baking dish such as a bread pan, sprinkle with salt and pepper, and add 1 1/2 inches of water.  Cover tightly with foil and cook for 45 minutes or until a knife can easily pierce and the beets are started to release a yummy smell. Let cool enough to handle and slide off skins. This can easily be done by simply rubbing the beat with a paper towel to get off the skins, and minimize the red fingers.

Add to blender red wine vinegar, balsamic, oil, dijon mustard, and anchovies – blend for 30 seconds until the dressing emulsifies. Taste for salt, pepper and add more anchovy paste if you want a stronger flavor.

Boiling Eggs

Add four eggs to an empty pan and fill with water until the eggs are just about 2/3 covered. Remove the eggs from pan and bring to a soft boil. Add the eggs back in and cook uncovered for 7 minutes exactly. Meanwhile, prepare an ice bath in a medium-sized bowl. After seven minutes remove the eggs and plunge into the bath until cold, about 3-4 minutes. Peel (running under cold water if shells are hesitant to come off) and set aside.

To assemble toss the arugula with half of the dressing in a large bowl. Add to plates.

Add the beets to the bowl you used for the arugula, add the remainder of the dressing, toss well, and add to plates.

Arugula_Beets

Carefully cut the eggs in half and top the salad.

If desired, put a small anchovy on each egg.

Finish with salt and pepper.

Voila


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Filed under Entertaining, Health Conscious, Lactose Free, Make ahead, Seafood, Uncategorized, Vegetarian