Posted on 04/02/2015 3:01:36 PM PDT by Jamestown1630
I love it on crackers like a spread, but that's me.
/johnny
/johnny
That sounds wonderful!
Asparagus is one of the things I’d really like to learn how to grow, as soon as I have my ‘retirement garden’.
My husband makes a great pasta dish that uses asparagus. I’ll find it and post tomorrow.
-JT
I'll tell you this, though. A largish can, typically 13-14 oz, of anchovy fillets is MUCH less expensive than those small 1-2 oz. tubes of paste. Make your own, recipes abound and it's a cinch. You can easily make sardine paste too, if you fancy that.
Me? Anchovies? Fillets straight from the can with a cold beer are an excellent snack, so we're on the same page.
Anchovies? I need to make that recipe..+
This thread reminds me ...I’ve been meaning to try this one because I love it:
Outback House dressing (Mustard Vinaigrette)
1/2 cup olive oil
1/3 cup white wine vinegar — or any vinegar
1 pinch salt
1 pinch freshly ground black pepper
1 tsp mustard — French or English
Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake well before serving.
Anchovies on crackers? Nom nom ;-)
/johnny
I have tarragon, parsley, and chive started for my garden, garlic I planted last Fall, as well as most of the greens ready to grow. I am going to save this recipe for another month or two. Then, it will be divine.
If only I cold grow avocados in Connecticut. :-)
I remember green goddess dressing in the grocery stores when I was young. But my mother only bough french and blue cheese. Oh, and Catalina. That dressing I would love to get a recipe for.
We had one and only one dressing in the house when I was growing up — French. I don’t think I even knew there were other dressings until I went to college!
Oooo. Sardine paste. I must admit I have only recently become enamored of those little fish, but I regret it has taken so long :-)
Italian Dressing
1/4c apple cider vinegar, mix in 1 tsp each dried oregano, dried basil, garlic powder, @1/4tsp salt, 1/2tsp pepper, 1T. sugar.
Add to 3/4c oil (I use veg. oil)
Refrigerate for several hours.
Wonderful on hoagies (which we have quite often).
I remember reading about Sardines, back in the 1970s. They are apparently very high in ribonucleic acid. I used to buy the little brislings, rinse them off in cold water, and eat.
Supposed to be an anti-aging very healthful thing.
(They were good, too!)
I think these were the ones I bought:
http://www.amazon.com/Crown-Prince-Brisling-Sardines-3-75-Ounce/dp/B000EF3E2W
-JT
That sounds just like the one my Italian husband makes!
He won’t eat bottled dressing; always has to make it his own self :-)
-JT
Here's **A** recipe I found:
8 ounces Cream Cheese
½ tsp Salt
1½ tbsp Lemon Juice
¼ tsp Black Pepper (freshly ground)
6½ ounces Sardines (skinless, boneless, drained)
1 tbsp Parsley Leaves (chopped)
1/8 tsp Red Hot Pepper Sauce (eg. Tabasco)
Capers (for garnishing)
How to make Sardine Paste:
In a bowl, mix cream cheese, salt, lemon juice and black pepper.
Mash the sardines and add them into the cheese mixture.
Add parsley and hot sauce and beat the mixture well.
Form the mixture into a mound or any shape as per your choice.
Garnish with capers and parsley.
Serve with toast fingers, bread or crackers
Kitty, as it happens, I do NOT like pepper sauce or parsley with this recipe. The sardine flavour should stand on its own. Also, if you try the recipe, use -- at first at least -- somewhat less lemon juice. 2 teaspoons rather than 4 1/2 as suggested will probably suffice...you can always add more after tasting, right? Do be sure, though, to mash the living hell out of the sardines; there's no such thing as a "chunky" paste.
Good grub to you!
I don't care much about the 'food value' of stuff as much as I care about the taste.
Lots of people don't like the fatty fish like Sardines can be. I love that. That is where the flavor is. I may wind up digging out some herring tonight.
/johnny
I tasted a LOT during school.
/johnny
Also, FORGET that 'skinless' business in the recipe. First, the skin is an excellent source of vitamins/minerals. Second, if you mash them up properly (or use a blender or food processor), you'll never notice the skin at all.
Some of these recipe writers want a bit of schooling, I think.
It's rather a shame that many (not all, of course) people haven't learnt this point from childhood, or at least an old-fashioned home ecs class. Sigh.
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