I used to think that Anchovies and Sardines were “fishy” fish, the kind I would stay away from. Something to do with the size of them maybe, I don’t know. Whenever a classic recipe for Ceasar Salad Dressing called for Anchovies, I would omit them.
Now that I’m growing in my culinary pursuits and trying new things, I was actually excited to find that the recipe for Boeuf a la mode called for the salty little things.
I’m part of the French Fridays with Dorie online cooking group, and although Pot Roast isn’t on the June menu, I have stores of beef in the freezer from First Hand Foods that I need to use.
At first I couldn’t find the darn things. The box that I purchased was tossed in the refrigerator behind a few condiments and I spent no less than 20 minutes looking for them. I was inches away from going on without them, but as it so often happens around here, they were found at the last minute.
Searing meat has got to be one of my most favorite things to do. I love the whole sensory thing about it, especially the sizzle, which reminds me to be a better listener, instead of an absent-minded responder: uh-huh, yeah, oh.
Plus the crust that the meat leaves behind adds such a great flavor to the vegetables that go in after. And then there’s the Red Wine and Broth and then the Anchovies.
I confess that for this recipe I was out of Tomato Paste. I had a gazillion at one point after buying in bulk at Costco, but I was out yesterday. The recipe calls for heating up a Wine/Broth mixture, adding the Anchovies and some Tomato Paste. I substituted with a small bit of Applesauce out of my children’s lunch section of the refrigerator. Please don’t hate me.
Anyway, back to the Anchovies. While everything was bubbling along, I slipped in those four Anchovies and they literally melted away. It was stunning, and will now be how I make Pot Roast each time. I dressed up a plate for a quick photo opportunity. I assure you that I eat waaay more than that, and although that’s a serving fork on my plate, my mouth isn’t really that big (not in the literal sense anyway).
I hope you’ll join Dorie Greenspan’s cooking group, or at least add Anchovies to your next Pot Roast. http://www.frenchfridayswithdorie.com