Little Bang Theory

A Light Dinner February 19, 2008

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:

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.