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Thread: Leftover anchovies!

  1. #1
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    Leftover anchovies!

    OK, no wise cracks here... What should I do with leftover anchovies? I opened a small tin of them last night because Rachael Ray INSISTED they had to go into the linguine and clams (six filets) so I gave it a go. Actually, I'll include them in the future, too; as anchovies usually do, they added a depth of flavor but not an anchovy-y flavor.
    Anyhow, can I transfer what's left to a small jar and keep 'em in the fridge? Freeze them? Any suggestions?

  2. #2
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    Don't bother freezing them, Canice - just shove 'em in a small jar, cover with olive oil and they'll keep in the fridge for ages and ages - certainly till you'll need them next time. (Will keep at LEAST a year - possibly a good deal longer.) You may find the oil goes solid, but is no problem - olive oil tends to solidify at low temperatures - just hoick the anchovies out of the cludgy oil next time you need them.

  3. #3
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    Excellent! Thanks so much Shirley - I thought they might be OK in there. Maybe even encourage me to use them more, the underappreciated little things.

  4. #4
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    Smash a few with some good olives, fresh herbs, garlic, lemon juice and spread on fresh crusty bread... they make excellent tapenades. when i was in italy, i ate a breakfast bread almost everyday with an anchovy paste baked into it... it was awesome (especially if you are more of a salty- rather than sweet- person)

  5. #5
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    Smash a few with some good olives, fresh herbs, garlic, lemon juice and spread on fresh crusty bread...
    What she said!

    I LOVE anchovies.

    You can also put them on pizza, mash with up with butter to put on steaks or chicken breasts, use them for caesar salad, blend them into a salad dressing ...

  6. #6
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    This is an older thread but I thought I would post a recipe I found while wanting to use up some anchovies (I subbed about 5 filets for the paste). This was good casserole like food. Not heavy on the Greek taste for what I expected (since it's in the name). Took about an hour from start to finish. Oh, I used both olive slices and anchovies and thought it could use even more olives. Makes a ton of food for the calories too.

    Easy Greek Chicken Casserole

    From CL
    This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.


    1 tablespoon olive oil
    2 cups chopped onion (about 1 large)
    2 tablespoons dried thyme
    1 to 2 teaspoons black pepper
    10 garlic cloves, minced
    6 cups (1/2-inch) cubed red potato (about 2 pounds)
    2 cups (1-inch) cut green beans (about 1/2 pound)
    1/4 cup water
    2 tablespoons anchovy paste or finely chopped olives
    2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
    8 skinned, boned chicken thighs (about 1 pound)
    1/2 cup (2 ounces) crumbled feta cheese

    Preheat oven to 375°.
    Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

    Yield: 4 servings (serving size: 2 thighs and 2 cups potato mixture)

    CALORIES 488 (23% from fat); FAT 12.6g (sat 4.2g,mono 4.9g,poly 2.1g); PROTEIN 34.5g; CHOLESTEROL 134mg; CALCIUM 250mg; SODIUM 775mg; FIBER 7.3g; IRON 7.8mg; CARBOHYDRATE 62g
    You can't drink rum on the beach all day if you don't start in the morning.

  7. #7
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    Ooh, that does sound yummy DonleyK, thanks for posting. I like anchovies (even on my pizza) but don't know that I've ever cooked with them. I might choose a different cheese (for some reason I don't like feta, don't ask, I can't figure it out either since the only other cheese that I don't like is swiss). Of course, I just bought sardines yesterday and almost picked up anchovies but I didn't.


    "Life isn't about finding yourself. Life is about creating yourself" ~ George Bernard Shaw


  8. #8
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    and as we get closer to Easter, I have an excellent leg of lamb recipe that uses anchovies in the marinade---as you said, they add a depth of flavor, but you would never be able to identify them as such.

  9. #9
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    I wish I had seen this thread yesterday. I just threw out 2/3 of a can!

    I made Giada's Crostini that has the herb/anchovie paste topped with provolone. It was great. Next time I'll know. Darla

  10. #10
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    You could always make caesar salad.
    A well rounded person is perfectly pointless. - Carrie

  11. #11
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    I tend not to cook with anchovies too much because if I have any leftovers I eat them straight from the can/jar over the sink. Some would (and do)say "gross!!" but I say "delish!!" - I love me some furry little fishies

  12. #12
    There is a recipe floating around for a Chicken Caesar Burger which we really enjoyed. It uses anchovies.
    Being a mom sure makes you appreciate yours.

  13. #13
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    Quote Originally Posted by Miss_Liss View Post
    I tend not to cook with anchovies too much because if I have any leftovers I eat them straight from the can/jar over the sink. Some would (and do)say "gross!!" but I say "delish!!" - I love me some furry little fishies
    You are not alone Miss Liss, I do the same thing. I just love anchovies.
    A well rounded person is perfectly pointless. - Carrie

  14. #14
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    Here's the recipe mentioned above. It was on my menu for last night, but we had a snafu (dh locked himself in the office for a conference call and I couldn't get to the computer to print out the recipe). So I just made regular chicken burgers which were good. But I remain anxious to try these.

    Chicken Caesar Burgers ++

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Grilling Poultry
    Sandwiches. Burgers, Wraps

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    LakeMartinGal

    1 pound ground chicken breast
    3 garlic cloves, 2 finely chopped, 1 cracked from the skin
    4 anchovies, finely chopped
    A couple of handfuls of grated Parmigiano-Reggiano cheese
    salt & coarse black pepper
    1 Tbs Worcestershire sauce
    flat-leaf parsley, chopped - 1 handful
    1 zest of lemon
    4 Tbs EVOO
    4 Crusty rolls, split
    1 tsp Dijon mustard
    1 Romaine heart, chopped
    2 plum tomatoes, thinly sliced
    Gourmet Potato Chips


    1 In a bowl, combine the ground chicken, finely chopped garlic, anchovies,
    a handful of the cheese, a pinch of salt, a generous amount of pepper, the
    Worcestershire, parsley and lemon zest. Score the mixture and form 4 oval,
    rather than round, patties.
    2 Heat a large nonstick skillet with 1 T of the EVOO, once around the pan,
    over medium-high heat. When hot, add the chicken patties and cook for 3 to
    4 minutes on each side.
    3 Preheat the broiler and toast the rolls on a cookie sheet or broiler
    pan. When they are lightly golden in color, remove the sheet from the oven
    and rub the breads with the cracked garlic clove. Drizzle the bread with
    EVOO and sprinkle with the remaining handful of cheese. Return the sheet
    to tthe broiler for another 30 seconds, then remove it and let it stand.
    4 In a large bowl, combine the Dijon, lemon juice, and the remaining 3T of
    EVOO with salt and pepper. Toss the romaine in the dressing.
    5 Place the patties on the roll bottoms and top them with a pile of
    dressed romaine, sliced tomatoes and the roll tops. Serve the burgers with
    chips alongside.


    Servings: 4
    Yield: 4 burgers

    Nutrition Facts (without chips)
    Nutrition (per serving): 442.9 calories; 45% calories from fat; 22.8g
    total fat; 28.1mg cholesterol; 883.4mg sodium; 734.3mg potassium; 39.8g
    carbohydrates; 5.7g fiber; 3.9g sugar; 34.1g net carbs; 21.4g protein;
    10.0 points.
    TKay

  15. #15
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    Also, anchovies provide a nice depth of flavor to pasta puttanesca! I wouldn't be without them, though 'fur' and 'fish' don't go together in my lexicon...
    Kay
    I'm a WYSIWYG person -- no subterfuge here!

  16. #16
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    I make a sundried tomato dip that I use for pizza sauce and I mentioned to DH that that might be a good place to add anchovies for those who take exception to them on pizzas.
    You can't drink rum on the beach all day if you don't start in the morning.

  17. #17
    Join Date
    Oct 2006
    Location
    Michigan
    Posts
    26

    Broccoli Soffriti

    I like this - the combination of flavors is great!

    C

    From Mario Batali: This dish is to Christmas Eve dinner in Amalfi what apple pie is to July Fourth in middle America: an absolute necessity. The Amalfitani choose a leafy, lighter colored broccoli from Campania for this dish; the closest substitute in this country is broccoli rabe; choose a bunch with as many leaves as possible.

    3 pounds fresh broccoli rabe, with leaves, if possible, or 3 pounds broccoli
    1/4 cup extra-virgin olive oil
    8 garlic cloves, halved
    10 marinated anchovy fillets, roughly chopped, or 5 salt-packed anchovies, soaked, rinsed and filleted
    Kosher salt and freshly ground black pepper
    1/4 cup toasted bread crumbs

    Trim the broccoli rabe into long stalks, removing the bottom 2 inches and leaving the leaves attached. Bring 6 quarts of water to a boil. Meanwhile, place a 12- to 14-inch saute pan over medium-low heat and add the olive oil. Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant. While the garlic and anchovies cook, plunge the broccoli rabe into the boiling water and cook for 1 minute. Drain the broccoli rabe well and add it to the pan with the garlic and anchovies. Cook over low heat for 10 to 12 minutes, until tender but still holding its shape. Remove from heat and season aggressively with pepper and timidly with salt. Serve hot or at room temperature sprinkled with the bread crumbs.

  18. #18
    Here's another Giada recipe. It's one of our favorites. Really quick and easy. The sauce is quite tasty.

    Tilapia with Citrus Bagna Cauda
    Recipe courtesy Giada De Laurentiis
    3 tablespoons unsalted butter
    2 tablespoons extra-virgin olive oil, plus 2 teaspoons
    4 anchovy fillets, minced
    1 1/2 teaspoons minced garlic
    2 tablespoons orange juice
    2 tablespoon thinly sliced fresh basil leaves
    1 teaspoon lemon zest
    1 teaspoon orange zest
    6 (6-ounce) skinless tilapia fillets
    Salt and freshly ground pepper

    Cook the butter and 2 tablespoons extra-virgin olive oil in a heavy medium saucepan over low to medium heat just until the butter is melted, stirring frequently. Add the anchovies and stir until the anchovies dissolve, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Remove from the heat. Stir in the orange juice, basil, and lemon and orange zests. Season the sauce, to taste, with salt.

    The bagna cauda sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm before using.

    Meanwhile, preheat oven to 200 degrees F.

    Sprinkle the fish with salt and pepper and brush both sides of the fish with remaining 2 teaspoons extra-virgin olive oil. Working in 2 batches, fry the fish until just opaque in center, about 3 minutes per side. Transfer fish to platter. Cover with foil and keep warm in the oven while cooking the second batch of fish. Drizzle the sauce over and around the fish and serve.

  19. #19
    Join Date
    Jul 2005
    Location
    Chicago
    Posts
    2,169
    Quote Originally Posted by TKay View Post
    Here's the recipe mentioned above. It was on my menu for last night, but we had a snafu (dh locked himself in the office for a conference call and I couldn't get to the computer to print out the recipe). So I just made regular chicken burgers which were good. But I remain anxious to try these.

    Chicken Caesar Burgers ++

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Grilling Poultry
    Sandwiches. Burgers, Wraps

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    LakeMartinGal

    1 pound ground chicken breast
    3 garlic cloves, 2 finely chopped, 1 cracked from the skin
    4 anchovies, finely chopped
    A couple of handfuls of grated Parmigiano-Reggiano cheese
    salt & coarse black pepper
    1 Tbs Worcestershire sauce
    flat-leaf parsley, chopped - 1 handful
    1 zest of lemon
    4 Tbs EVOO
    4 Crusty rolls, split
    1 tsp Dijon mustard
    1 Romaine heart, chopped
    2 plum tomatoes, thinly sliced
    Gourmet Potato Chips


    1 In a bowl, combine the ground chicken, finely chopped garlic, anchovies,
    a handful of the cheese, a pinch of salt, a generous amount of pepper, the
    Worcestershire, parsley and lemon zest. Score the mixture and form 4 oval,
    rather than round, patties.
    2 Heat a large nonstick skillet with 1 T of the EVOO, once around the pan,
    over medium-high heat. When hot, add the chicken patties and cook for 3 to
    4 minutes on each side.
    3 Preheat the broiler and toast the rolls on a cookie sheet or broiler
    pan. When they are lightly golden in color, remove the sheet from the oven
    and rub the breads with the cracked garlic clove. Drizzle the bread with
    EVOO and sprinkle with the remaining handful of cheese. Return the sheet
    to tthe broiler for another 30 seconds, then remove it and let it stand.
    4 In a large bowl, combine the Dijon, lemon juice, and the remaining 3T of
    EVOO with salt and pepper. Toss the romaine in the dressing.
    5 Place the patties on the roll bottoms and top them with a pile of
    dressed romaine, sliced tomatoes and the roll tops. Serve the burgers with
    chips alongside.


    Servings: 4
    Yield: 4 burgers

    Nutrition Facts (without chips)
    Nutrition (per serving): 442.9 calories; 45% calories from fat; 22.8g
    total fat; 28.1mg cholesterol; 883.4mg sodium; 734.3mg potassium; 39.8g
    carbohydrates; 5.7g fiber; 3.9g sugar; 34.1g net carbs; 21.4g protein;
    10.0 points.
    This sounds very good, but I think the quantity of lemon juice is missing. In the dressing directions it says to mix the mustard, lemon juice and EVOO together. Do you happen to know how much? (I'm guessing a tablespoon or two....)

    Thanks!
    Kristal


    Saving just one dog won't change the world, but it surely will change the world for that one dog.

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