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A Light Dinner February 19, 2008

Posted by littlebangtheory in Dinner with TCR.
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Being an inveterate “Hunter/Gatherer,” I try to get out to a decent restaurant once in a while, to hunt for and gather dinner ideas.

And being, um, “resource-challenged,” I usually go for an interesting sounding appetizer over an entrée I’m familiar with.

This past weekend I scooted on over to Hope & Olive, a great restaurant in the Teaming Megalopolis© of Greenfield, MA. to run their White Anchovy starter through the Gastronomic Deconstructor (that be me, heheh.) I’d had it before, but hadn’t sussed it out sufficiently to recreate it at home.

I gotta say, Chef Maggie could turn Cheerios into a five-star treat.

Anyway, I Came, I Saw, I Ate It. Then I came again.

And tonight I did my best to recreate it at home, on an entrée scale:

anchovies-small.jpg

Marinated White Anchovies*, toasted almonds, and roasted root veggies (tonight, golden beet chips and rutabaga “fries”) on a bed of organic field greens and shaved fennel, with a Chipotle aioli. This was my first dance with Chipotle chilis, and it won’t be my last!

I’d say “Enjoy!” except that I performed The Hoover Maneuver, and it’s, um, gone!

* These are not the briny abominations you pick off your pizza. They’re marinated in olive oil, hot peppers, vinegar and spices, and have an extraordinary flavor and texture.

Comments»

1. Tengrain - February 20, 2008

I love anchovies, and none are abominations. That said, use them wisely.

The white anchovies are really wonderful — the kind from Spain or in the Spanish style are especially good.

If you are interested, you can make your own chipotles easily. They are just jalapenos allowed to turn red on the plant, then dried and smoked.

I love the idea of fennel with this, it must be magnifico with the anchovies.

Regards,

Tengrain

2. FranIAm - February 20, 2008

Well, I so rarely disagree with you or with Tengrain, but I am not a lover of the anchovy. That’s cool though.

Despite that, this photo and description make me feel woozy with desire.

The Gastronomic Deconstructor! That is great. Sorry I have not been around much.

However, when I return joy fills my heart.

3. commander other - February 20, 2008

something smells fishy!

yum.

4. littlebangtheory - February 20, 2008

Well Backwards then, for a change:

CO, indeed it does! A beautiful aire of fish and herbs, with a hint of red wine vinegar. Delightful, if a bit unseasonal. But hey, I’ve been a bad boy all my life, and never followed the calendar like a good boy should.

A winter storm is forecast, and yet I have the urge to Bar-B-Que.

Fran – though I actually like those salty little anchovies which parallel park on your occasional pizza, I understand your reticence. They’re pretty intense, and not to everyone’s liking. But if you like fish at all, I’ll make you a plate with these Little White Guys, and if you don’t like them, that’lll be more for me! 😉

And Ten, “abominations” was a deliberate over-statement meant to get ancho-skeptics to think of the Little White Guys as something a bit different. They’re too good to be missed because of preconceptions!

And thanks for the tip about Chipotles, I had been told they were a unique kind of capsicum with a distinctive flavor. Leave it to a California Boy to know the deliscious truth!

PS, I have some left which will doubtless show up in another dinner soon.

5. Phydeaux - February 20, 2008

Hey, Cuz!

There be a Phyre tonight, ya know!

We’re doing it in chat in Google, so email me if ye want in!

6. Phydeaux - February 20, 2008

Oh, and in any case, Dead Air is on at 10:00 (EST) at wncw.org

7. Spartacus - February 21, 2008

CR – Normally, I say “pass” on the anchovies, but I’ll try anything once and politely excuse if I don’t find a meal appetizing. This does look really good though.

8. Jess Wundrun - February 21, 2008

the hoover maneuver. te he

9. distributorcap - February 21, 2008

i one food i really dont like – anchovies

10. TheCunningRunt - February 21, 2008

Fran, Spart, DC – this is entirely understandable. If your dance thus far with anchovies has been with the briny “pizza” kind, I don’t blame you for being reticent.

Marinated white anchovies are a totally different thing, and while the world doesn’t need you to love them, it seems a shame to have such a delicacy hover barely below your perceptual radar.

BTW, I personally love briny anchovies, but fully understand why others don’t.

11. Laurie B - February 21, 2008

Hey ther CR, Like your blog, congrats on shoe tyeing and such….Your photos are enough to turn any stray vagabond into loving our valley and hilltowns. Tone it down, will you? Jeez, good food is one thing that you can share, but hilltown morning photos..? Don’t invite too many outsiders to share the real thing OK?

If you do, they stay at your house, not mine.

12. littlebangtheory - February 23, 2008

Hey there Gurrrl, welcome to my humble digs! Always cool when a neighbor finds me (how’d you do that???)

And yeah, travelers are welcome here, as long as they don’t mind a little clutter and do their own dishes!


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