On New Year's Eve, our neighbors organized a traveling party. Ninety
minutes at each of three houses, with various snacks and drinks at each
location. Cindy and I contributed some traditional Spanish tapas:
Manchego cheese and quince paste, mini-sandwiches with serrano ham and
roasted peppers, a spread made from Cabrales cheese with nuts, raisins,
sherry and cream. But the anchovy toasts got the most raves.

These were made with imported Spanish anchovies ("boquerones"), which are
very different from the dark, salty ones which are packed in cans. The
ones we used were fresh anchovies, packed in vinegar and olive oil,
shipped and stored refrigerated, in a sealed plastic pack. The fillets
are almost white in color, not salty or slimy at all. The flavor is
quite sweet and delicate. To find them, you may need to find a shop
that specializes in imported European foods. Unless, of course, you
live in Spain or Portugal.

Recipe is from "Tapas: The Little Dishes of Spain", by Penelope Casas.

Anchovy Toast

Make everything in advance, and assemble shortly before serving.

4 Tbs fruity olive oil
2 Tbs fresh lemon juice
2 Tbs minced parsley
2 Tbs minced onion
2 cloves garlic, minced
Freshly ground pepper
Oil for frying
12 to 16 slices (1/4 inch) from a long crusty loaf bread
6 ounces of good quality flat anchovy fillets

Casas mentions canned anchovies, but I suspect that the usual brands
available in US supermarkets will be overpoweringly salty and strong.
If you use those, I would recommend rinsing the anchovies in water.

In a small bowl, beat together the olive oil, lemon juice, parsley,
onion, garlic, and pepper.

Heat a skillet with 1/4 inch of oil. Fry the bread slices until golden
on both sides. The slices should be crunchy all the way through. Drain
on paper towels. [May be prepared ahead]

Spread about 1 tsp of the dressing on each slice of bread, and cover
with one or two anchovies, depending on the size of the fillets and your
taste for anchovies.

--
Julian Vrieslander

"Julian Vrieslander" > wrote in
message
...
> On New Year's Eve, our neighbors organized a traveling party. Ninety
> minutes at each of three houses, with various snacks and drinks at each
> location. Cindy and I contributed some traditional Spanish tapas:
> Manchego cheese and quince paste, mini-sandwiches with serrano ham and
> roasted peppers, a spread made from Cabrales cheese with nuts, raisins,
> sherry and cream. But the anchovy toasts got the most raves.
>
> These were made with imported Spanish anchovies ("boquerones"), which are
> very different from the dark, salty ones which are packed in cans. The
> ones we used were fresh anchovies, packed in vinegar and olive oil,
> shipped and stored refrigerated, in a sealed plastic pack. The fillets
> are almost white in color, not salty or slimy at all. The flavor is
> quite sweet and delicate. To find them, you may need to find a shop
> that specializes in imported European foods. Unless, of course, you
> live in Spain or Portugal.
>
> Recipe is from "Tapas: The Little Dishes of Spain", by Penelope Casas.
>
> Anchovy Toast
>
> Make everything in advance, and assemble shortly before serving.
>
> 4 Tbs fruity olive oil
> 2 Tbs fresh lemon juice
> 2 Tbs minced parsley
> 2 Tbs minced onion
> 2 cloves garlic, minced
> Freshly ground pepper
> Oil for frying
> 12 to 16 slices (1/4 inch) from a long crusty loaf bread
> 6 ounces of good quality flat anchovy fillets
>
> Casas mentions canned anchovies, but I suspect that the usual brands
> available in US supermarkets will be overpoweringly salty and strong.
> If you use those, I would recommend rinsing the anchovies in water.
>
> In a small bowl, beat together the olive oil, lemon juice, parsley,
> onion, garlic, and pepper.
>
> Heat a skillet with 1/4 inch of oil. Fry the bread slices until golden
> on both sides. The slices should be crunchy all the way through. Drain
> on paper towels. [May be prepared ahead]
>
> Spread about 1 tsp of the dressing on each slice of bread, and cover
> with one or two anchovies, depending on the size of the fillets and your
> taste for anchovies.
>
> --
> Julian Vrieslander
>

What a way to start a new year. That sounds superb and so simple too.



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"Julian Vrieslander" > wrote in message
...
| On New Year's Eve, our neighbors organized a traveling party. Ninety
| minutes at each of three houses, with various snacks and drinks at each
| location. Cindy and I contributed some traditional Spanish tapas:
| Manchego cheese and quince paste, mini-sandwiches with serrano ham and
| roasted peppers, a spread made from Cabrales cheese with nuts, raisins,
| sherry and cream. But the anchovy toasts got the most raves.
.........

I am fascinated by the Cabrales spread since Cabrales is one of the most
assertive of the great bleu cheeses. Have you a bit more detail about the
preparation?

Thanks

pavane

On Jan 3, 6:14*am, Julian Vrieslander
> wrote:
> On New Year's Eve, our neighbors organized a traveling party. *Ninety
> minutes at each of three houses, with various snacks and drinks at each
> location. *Cindy and I contributed some traditional Spanish tapas: *
> Manchego cheese and quince paste, mini-sandwiches with serrano ham and
> roasted peppers, a spread made from Cabrales cheese with nuts, raisins,
> sherry and cream. *But the anchovy toasts got the most raves.
>
> These were made with imported Spanish anchovies ("boquerones"), which are
> very different from the dark, salty ones which are packed in cans. *The
> ones we used were fresh anchovies, packed in vinegar and olive oil,
> shipped and stored refrigerated, in a sealed plastic pack. *The fillets
> are almost white in color, not salty or slimy at all. *The flavor is
> quite sweet and delicate. *To find them, you may need to find a shop
> that specializes in imported European foods. *Unless, of course, you
> live in Spain or Portugal.
>
> Recipe is from "Tapas: The Little Dishes of Spain", by Penelope Casas.
>
> Anchovy Toast
>
> Make everything in advance, and assemble shortly before serving.
>
> 4 Tbs fruity olive oil
> 2 Tbs fresh lemon juice
> 2 Tbs minced parsley
> 2 Tbs minced onion
> 2 cloves garlic, minced
> Freshly ground pepper
> Oil for frying
> 12 to 16 slices (1/4 inch) from a long crusty loaf bread
> 6 ounces of good quality flat anchovy fillets
>
> Casas mentions canned anchovies, but I suspect that the usual brands
> available in US supermarkets will be overpoweringly salty and strong. *
> If you use those, I would recommend rinsing the anchovies in water.
>
> In a small bowl, beat together the olive oil, lemon juice, parsley,
> onion, garlic, and pepper.
>
> Heat a skillet with 1/4 inch of oil. *Fry the bread slices until golden
> on both sides. *The slices should be crunchy all the way through. *Drain
> on paper towels. *[May be prepared ahead]
>
> Spread about 1 tsp of the dressing on each slice of bread, and cover
> with one or two anchovies, depending on the size of the fillets and your
> taste for anchovies.
>
> --
> Julian Vrieslander

Intriguing. I wonder if the fried toasts add a lot to it or if regular
toasts can be used instead. (Would be even easier that way)/

Kris

Kris > wrote:

>Intriguing. I wonder if the fried toasts add a lot to it or if regular
>toasts can be used instead. (Would be even easier that way)

For sure bread fried in olive oil is tastier (and more caloric) than
toast from a toaster. For this you need French bread, sourdough or
similar.



Steve

Kris wrote:

> Intriguing. I wonder if the fried toasts add a lot to it or if regular
> toasts can be used instead. (Would be even easier that way)/

The bread slices pick up flavor from the olive oil, and take on a nice
golden yellow color.

--
Julian Vrieslander

In article >,
"pavane" > wrote:

> I am fascinated by the Cabrales spread since Cabrales is one of the most
> assertive of the great bleu cheeses. Have you a bit more detail about the
> preparation?

Crema de Cabrales (Blue Cheese, Apple, and Walnut Spread)

from Delicioso, by Penelope Casas

2 tsp raisins
1 Tbs medium-sweet sherry (oloroso)
1/4 lb Cabrales, or other blue cheese, at room temperature
1 Tbs cream
2 Tbs finely chopped apple
1 Tbs finely chopped walnuts
1 Tbs chopped pine nuts
3/4 tsp thyme leaves, or 1/8 tsp dried

Soak the raisins in the sherry for 20 minutes. Drain the raisins and
reserve the sherry.

In a bowl, mash together the cheese, cream, and reserved sherry until
smooth. Stir in the remaining raisins and other remaining ingredients.
Serve at room temperature. Makes an excellent spread on crackers.
Casas recommends pairing it with hard apple cider.

--
Julian Vrieslander

Julian Vrieslander wrote:

> Crema de Cabrales (Blue Cheese, Apple, and Walnut Spread)
>
> from Delicioso, by Penelope Casas
>
> 2 tsp raisins
> 1 Tbs medium-sweet sherry (oloroso)
> 1/4 lb Cabrales, or other blue cheese, at room temperature
> 1 Tbs cream
> 2 Tbs finely chopped apple
> 1 Tbs finely chopped walnuts
> 1 Tbs chopped pine nuts
> 3/4 tsp thyme leaves, or 1/8 tsp dried
>
> Soak the raisins in the sherry for 20 minutes. Drain the raisins and
> reserve the sherry.
>
> In a bowl, mash together the cheese, cream, and reserved sherry until
> smooth. Stir in the remaining raisins and other remaining ingredients.
> Serve at room temperature. Makes an excellent spread on crackers.
> Casas recommends pairing it with hard apple cider.
>

Neat. Thank you.

--
Reg

In article

s.net>,
Julian Vrieslander > wrote:

> Recipe is from "Tapas: The Little Dishes of Spain", by Penelope Casas.
>
> Anchovy Toast
>
> Make everything in advance, and assemble shortly before serving.
>
> 4 Tbs fruity olive oil
> 2 Tbs fresh lemon juice
> 2 Tbs minced parsley
> 2 Tbs minced onion
> 2 cloves garlic, minced
> Freshly ground pepper
> Oil for frying
> 12 to 16 slices (1/4 inch) from a long crusty loaf bread
> 6 ounces of good quality flat anchovy fillets
>
> Casas mentions canned anchovies, but I suspect that the usual brands
> available in US supermarkets will be overpoweringly salty and strong.
> If you use those, I would recommend rinsing the anchovies in water.
>
> In a small bowl, beat together the olive oil, lemon juice, parsley,
> onion, garlic, and pepper.
>
> Heat a skillet with 1/4 inch of oil. Fry the bread slices until golden
> on both sides. The slices should be crunchy all the way through. Drain
> on paper towels. [May be prepared ahead]
>
> Spread about 1 tsp of the dressing on each slice of bread, and cover
> with one or two anchovies, depending on the size of the fillets and your
> taste for anchovies.
>
> --
> Julian Vrieslander

That sounds good. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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