Posts tagged ‘Anchovy’

March 14, 2011

Irish Cooking | Quick Scallop Soup

In addition to being in love with Indian cuisine, English cuisine, Spanish cuisine, Mexican cuisine, Japanese cuisine and – I’m sensing a pattern here – all manner of cuisines, I figured it’d be a kindness to share a few Irish recipes that I love as well, in honor of St. Patrick’s Day.

This cream of scallop soup took nearly no time to cook (easy enough for lunch), had just a few ingredients (many already in the pantry and fridge) and tasted deliciously complex.  I’m banking on that it was the anchovies.

Yes, I know, you told me last time, you don’t like anchovies.  But here I am again, giving you another recipe that uses them and telling you, you’ll like it.  It’s delicious.  As my bowl was being licked clean, it occurred to me, that this soup base is fantastic for all manner of seafood; lobster would be equally at home here.  It would also serve as a perfect broth for a few potatoes and clams for a clam chowder.

Cream of Scallop Soup, Serves 3, Inspired by The Scottish-Irish Pub and Hearth Cookbook

1/2 pound small bay scallops

2 T butter

2 T onions, minced

1 1/2 T flour

3 c whole milk (I used Snowville, since the milk is crucial in this recipe)

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January 17, 2011

Winter Kitchen | Fritto Misto, Crudités and Bagna Càuda

Traditionally fritto misto is a dish of fried seafood and vegetables.  Last night, I lightened it up by leaving the vegetables uncooked for dipping into a luxurious sauce flavored with garlic and anchovies.  Bagna càuda loosely translates as hot bath.  Intensely flavored, it heightens the fresh crunch of vegetables that have gone for a quick swim around the bowl.  This is sophisticated but familiar game day food:  bite-sized pieces of fried fish and shellfish along with crispy, seasonal crudités and a warm, creamy dip.   A nibble here, a bite here and you’ll be satisfied without having gone around the bend.

Fritto Misto and Bagna Càuda, serves 2 to 3

For the Bagna Càuda:

c whole milk or half and half

6 cloves garlic, smashed, peeled and minced

8 anchovies

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