Tag Archives: anchovy bread

Summer night barbecue

25 Jun

Even though we don’t have a lake front cottage or mountain cabin to escape to, we can’t help imagining dockside or deck party menus. As we are currently landlocked in the city, we’ll have to settle for a breezy balcony at sunset.

MEMORIES OF THE COTTAGE FLANK STEAK
Recipe from Lucy Waverman

Globe and Mail

1½ lb (750-gram) flank steak
2 tablespoons Dijon mustard
1 tablespoon chopped rosemary
1 teaspoon chopped garlic
2 tablespoons balsamic vinegar
1 tablespoon soy sauce
¼ cup olive oil
Salt and freshly ground pepper

Use a sharp knife to score one side of the flank steak in a cross hatch pattern.

Combine mustard, rosemary, garlic, balsamic and soy. Whisk in olive oil. Pour over flank steak and marinate for 1 hour on the counter or 4 hours refrigerated.

Preheat oiled grill to high. Season steak with salt and pepper.

Place steak on grill and grill about 4 minutes a side or until medium rare.

Let sit 5 minutes and slice against the grain. Serves 8 as sandwiches. Or you can serve as lettuce wraps with butter lettuce, cucumber, green onions and a soy and hoisin sauce.

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Lucy paired this summer dinner with a fantastic-looking tomato and bubbling cheese pizza. With cracked black pepper and fresh basil, this is our favourite pizza.

GRILLED TOMATO AND MOZZARELLA PIZZA
A few tricks we’ve learned with pizza on the grill: Go lightly on the toppings to ensure that the crust crisps slightly and doesn’t go soggy. Make sure your barbecue is clean and lightly oiled so that crusts don’t stick. Use a large baking sheet to transfer rolled dough and finished pizzas to and from the barbecue. For this topping, local hothouse and cherry tomatoes both work well. You can also have several other toppings available and let the people choose their own.

1 pound (500 grams) pizza dough, homemade or store-bought

Basil oil:

½ cup olive oil

½ cup chopped basil

1 teaspoon chopped garlic

Toppings:

6 tomatoes, sliced

2 cups grated provolone, mozzarella or other cheese

¼cup chopped basil

Extra virgin olive oil

Punch down dough and divide into 4 balls. Roll out each ball on a floured board into a 9-inch circle or spread dough with your fingers. It is more uneven this way, but very easy to do.

Place olive oil, basil and garlic in a mini food processor and process until well combined. The mixture should look like a very loose pesto.

Preheat grill on medium-high heat and oil lightly. Turn off one burner and place pizza crusts over indirect heat. Grill for about 3 minutes or until the edges begin to puff and become firm. The underside of the dough should be slightly crisp and grill-marked. Turn the crusts over, brush with basil oil, cover with sliced tomatoes and scatter about ½cup cheese over each.

Close barbecue lid and cook for 3 to 4 minutes or until the cheese is melted and crust is cooked through. Remove pizzas from grill, scatter with chopped basil and drizzle with extra virgin olive oil if desired. Serves 8.

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Here’s another version of Lucy’s steak dinner, in skewer form. We are digging the anchovy toasts and mushroom salad, also.

GRILLED STEAK ON SKEWERS
Recipe from Lucy Waverman

2 pounds (1 kilogram) sirloin steak
Mustard soy glaze:
1/4 cup Dijon mustard
1 tablespoon chopped garlic
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and coarsely ground
pepper
Oil for brushing skewers

Method

Cut steak into 2-inch cubes. Combine mustard, garlic, soy sauce, balsamic vinegar and olive oil. Toss cubes with glaze and let marinate for 1 hour or longer in the refrigerator.

Soak wooden skewers in water for 30 minutes so that they do not burn.

Preheat grill to high. Season meat with salt and pepper and thread onto skewers so that the pieces aren’t touching. Grill for about 8 minutes, turning every 2 minutes, for medium rare. Remove from skewers to serve. Serves 6.

GRILLED OYSTER-MUSHROOM SALAD

3 tablespoons olive oil
1 tablespoon balsamic vinegar
12 large oyster mushrooms
Salt and freshly ground pepper
8 cups mixed greens
1/4 cup chopped chives

Dressing:

1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon or ½ teaspoon dried
1/4 cup olive oil

Combine oil and vinegar and brush over mushrooms. Season with salt and pepper. Grill mushrooms on high heat while steak is on for about 1 minute a side or until limp and marked with grill lines. Remove from grill and tear into pieces. Mix with salad greens and chives.

Whisk together mustard, lemon juice and tarragon and slowly whisk in the olive oil.

Season with salt and pepper and toss with mushroom salad. Serve salad beside steak.

Serves 6.

ANCHOVY BREAD
Anchovy bread works well with a platter of hors d’oeuvre as well as alongside steak.

Substitute 2 tablespoons of anchovy paste for the anchovies if you prefer.

1 baguette
8 finely chopped anchovies
1 teaspoon chopped garlic
1/4 cup melted unsalted butter
1/2 cup grated Parmesan

Method

Slice baguette lengthwise into 2 and cut each half into long triangular strips. Combine anchovies, garlic and melted butter and brush bread with anchovy butter on the cut side.

Sprinkle with Parmesan.

Place baguette on grill and grill for 2 minutes or until the bread is browned and parmesan is melting. Serve one slice with each steak serving.

Serves 6.

Compound interest…

30 Nov

tommy bahama butter

Above: Tommy Bahamas Tropical Cafe serves hot, freshly baked pull-apart loaves with sweet cream butter whipped with honey, cinnamon, nutmeg and ginger.

The possible combinations for compound butter is confounding. Lashings of sweet and savoury spreads for breads, vegetables, seafood, poultry, beef. Herbs, spices, nuts, chilis, sugars, cheese, fruit, dried mushrooms… literally millions of tiny tweaks you can create to invent your own maitre d’ hotel butter.

We adore the idea of sitting down to afternoon tea with friends with a steaming pot of brew and slathering freshly baked scones with strawberry butter.

Or the dreamy cinnamon-nutmeg-honey number we melted on hot sourdough at Tommy Bahamas. So civilized.

Ditto for a lemon-garlic-thyme butter spread under the prised skin of a plump chicken for roasting. Gorgonzola butter melting a top perfectly grilled steak. Dried porcini mushroom and parsley atop a fancy burger. Wasabi pea butter with salmon. Chipotle-bacon butter on a baked potato. Fresh serrano chili and lime glistening on corn.

Stop us!

While we know our adoration for compound butter is dangerous and potentially deadly for our skinny jeans, a little goes a long way.

Shaping your butter mixture into a log and refrigerating until it’s solid enables to you slice off a disc or two for company.

Why we didn’t snap up that baby madeleine pan is beyond us. Imagine little scallop-shaped pats of compound butter for guests. Butter molds can be found at flea markets and good kitchen shops, but the thought of acquiring yet more gadgetry makes us weary. Be creative with what you have. Roll semi-hardened balls of butter down a cheese grater or rasp for texture.

Although, we are also dreaming of lining an elegant ramekin with plastic wrap, filling with soft butter until it solidifies into the perfect shape before removing and sealing tightly in a freezer bag. Thaw by popping the butter back into a room temperature ramekin in time for company.

Neiman Marcus Strawberry Butter
A lovely accompaniment to Neiman Marcus  Monkey Bread, below.

1/2 cup butter, softened
1/2 cup strawberry preserves
Directions
Whip butter in a bowl with electric mixer until fluffy.
Fold in strawberry preserves.
Return to refrigerator and allow butter to solidify.

Neiman Marcus Monkey Bread
“This recipe was the late Helen Corbitt’s contribution of the Mariposa restaurant when Neiman Marcus opened at the Galleria 35 years ago.”
4 small loaves

1 1/2 compressed yeast cakes
1 cup milk
4 tablespoons sugar
1 tablespoon salt
1/2 cup butter, melted plus melted butter for dipping
3 1/2 cups flour, sifted
Directions
Preheat oven to 400 degrees.
Place milk in heavy bottomed pan on low heat.
Stir occasionally until small bubbles appear around the edges of the pan and milk is just hot (do not boil) Remove from heat; let cool slightly.
Place yeast and scalded milk in a large bowl.
When yeast is dissolved, stir in sugar, salt and butter.
Add flour; beat well.
Cover and allow dough to rise to almost double (approximately 45 minutes).
After dough has risen, turn out onto lightly floured work surface.
Punch down and roll out to 1/4 inch thickness.
Cut into 2″ diamond shaped pieces.
Dip each piece in melted butter.
Arrange in a 4″ pie pan, 4 or 5 overlapping pieces per loaf.
Allow to rise for 1/2 hour.
Bake 30 to 40 minutes or until brown.
Remove from oven and brush with more of the melted butter.

Miso Butter for vegetables and beef
4 Tbsp salted butter, softened
5 Tbsp white miso
1 1/2 Tbsp finely grated fresh ginger

Alton Brown’s Compound Butter
1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Dough scraper
Standing mixer
Parchment paper or plastic wrap

Chop the butter into uniform chunks using the dough scraper.

Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes.

Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated.

Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

Anchovies aren’t for the faint of heart. But imagine a Caesar salad-style butter, all lemon,garlic, parmesan and black pepper goodness oozing across a grilled chicken or salmon salad.

Or you can follow Nero Wolf’s lead and fry bread triangles in anchovy butter. (8 anchovy fillets 1 juice of 1 lemon -or-
1 oz cognac 1 tablespoon chopped fresh parsley 1 cup sweet softened butter

Anchovy butter:
•8 tablespoons softened butter
•4 salted anchovy fillets, finely chopped
•2 cloves garlic, finely grated with a Microplane
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ANCHOVY BREAD

From Lucy Waverman: Anchovy bread works well with a platter of hors d’oeuvre as well as alongside steak. Substitute 2 tablespoons of anchovy paste for the anchovies if you prefer.

Ingredients

1 baguette

8 finely chopped anchovies

1 teaspoon chopped garlic

1/4 cup melted unsalted butter

1/2 cup grated Parmesan

Slice baguette lengthwise into 2 and cut each half into long triangular strips. Combine anchovies, garlic and melted butter and brush bread with anchovy butter on the cut side. Sprinkle with Parmesan.

Place baguette on grill and grill for 2 minutes or until the bread is browned and parmesan is melting. Serve one slice with each steak serving.