Love this new series with writers, Jenny - I've realized all my favorite things exist at the intersection of reading and eating...so thank you for sharing this!
Hmmm… I would maybe melt the anchovies in a pan and then add the red wine, reduce that and then add cold pats of butter one at a time in order to thicken the sauce and add some gloss. Looks delicious!
Recently made a similar anchovy situation for some blanched broccolini. Smashed up a can of anchovies, added some chopped capers, red wine vin, olive oil, and a bit of dijon. Sort of a loose, spoonable condiment packing lots of punch.
Can we please take a few hours to discuss Rachel Khong's genius???
_Real Americans_ is the book I am proselytizing about/working into ANY conversation/SHOVING INTO PEOPLE'S HANDS of late.
It is so quietly, subtly brilliant, reading it felt like falling in love, but in the way the longest lasting kind happens -- it sort of snuck up on me, and by the time I realized what was happening I was done for. Head over heels, 100 percent obsessed.
I've made anchovy compound butter many times by using a hand mixer to mix unsalted butter and added in smashed anchovies. I keep it rolled in plastic wrap in freezer if I'm not going to use it all right away. For this delicious red wine situation, I would probably warm the anchovy butter in a pan and then add the red wine vinegar or just good red wine and reduce it down. I'll have to give it a try.
Jenny consider using a backpack to transport dishes etc. You can take a garbage bag so that you don't have to put dirty dishes back in the backpack.
I would make the anchovy butter with butter, anchovies including some of the oil if needed, and maybe a little corn meal instead of flour as a flavor booster and of course S&P.
Love this new series with writers, Jenny - I've realized all my favorite things exist at the intersection of reading and eating...so thank you for sharing this!
you're in the right place
Rachel Khong is my hero. I loved her on Recipe Club — she always put David Chang in his place!
Hmmm… I would maybe melt the anchovies in a pan and then add the red wine, reduce that and then add cold pats of butter one at a time in order to thicken the sauce and add some gloss. Looks delicious!
Not fondant! “Finally
Recently made a similar anchovy situation for some blanched broccolini. Smashed up a can of anchovies, added some chopped capers, red wine vin, olive oil, and a bit of dijon. Sort of a loose, spoonable condiment packing lots of punch.
I am thrilled just stumbled upon your newsletter - Looks gorgeous and I love the mix of food with thoughtful writing. Can’t wait to read more.
Welcome!!!!
The burgers look supremely satisfying!
Thank you, dear Jenny! I'm so glad you're enjoying the rosé! 🌸🩷
My take is reduce wine first, then anchovies until incorporated without becoming dry, last butter.
Can we please take a few hours to discuss Rachel Khong's genius???
_Real Americans_ is the book I am proselytizing about/working into ANY conversation/SHOVING INTO PEOPLE'S HANDS of late.
It is so quietly, subtly brilliant, reading it felt like falling in love, but in the way the longest lasting kind happens -- it sort of snuck up on me, and by the time I realized what was happening I was done for. Head over heels, 100 percent obsessed.
I've heard that from a lot of people. Can't wait to read.
I've made anchovy compound butter many times by using a hand mixer to mix unsalted butter and added in smashed anchovies. I keep it rolled in plastic wrap in freezer if I'm not going to use it all right away. For this delicious red wine situation, I would probably warm the anchovy butter in a pan and then add the red wine vinegar or just good red wine and reduce it down. I'll have to give it a try.
Whip the butter first. Use sweet butter as anchovies are salty. Then pound anchovies and fondant mix into whipped butter. Yummm!
I’m saying beurre blanc vibes for that anchovy butter - reduction of wine & some wine vinegar and whisk in the butter. Bearnaise without the yolk.
I think you need a vintage picnic basket for your rooftop soirees! :D
haha, probably do, but trying my hardest not to acquire new stuff since moving to smaller space!
always a fan of book talk!
Jenny consider using a backpack to transport dishes etc. You can take a garbage bag so that you don't have to put dirty dishes back in the backpack.
I would make the anchovy butter with butter, anchovies including some of the oil if needed, and maybe a little corn meal instead of flour as a flavor booster and of course S&P.