RECIPE: We tried two new appetizers from Richard Olney last night: REC: Anchovy Puffs

RECIPE:
J

joe

Well-known member
ANCHOVY PUFFS

Petits Choux aux Anchois

From Lulu's Provençal Table by Richard Olney.

These were really good--just like gougeres, but with anchovies instead of cheese. Olney says: "These puffs are particularly good served warm; they and a chilled Tempier rosé do wonders for each other." (Lulu is the matriarch of the Tempier wine family. I couldn't afford her rosé just now even if I could find it, but I'm sipping some cheap TJ's rosé while I'm typing). Leftovers were wonderful for lunch, crisped in the toaster oven.

1 cup water

A big pinch of salt

5 Tbs. butter, cut into small pieces

1 cup flour

4 eggs

5 salt anchovies, rinsed, filleted, and chopped, or 10 fillets (I used a 2-oz tin, rinsed and chopped).

Preheat oven to 375°F.

Combine the water, salt and butter in a saucepan, place over medium heat, bring to a boil, and as soon as the butter is melted, remove from heat. Add the flour all at once, stirring with a wooden spoon. Return to the heat, stir vigorously, then beat until mixture pulls away from the sides of the pan in a smooth mass. Remove from heat and let cool for 2 or 3 minutes.

Beat in the eggs, whole, one at a time, continuing to beat each time until the egg is completely incorporated and the paste smooth before adding the next egg. Add the chopped anchovies at the same time as the last egg and beat well. At 3-inch intervals, drop teaspoonsful of the paste onto an ungreased baking sheet and bake for 25 minutes without disturbing. Turn off the oven, prick each puff with a sharply pointed knife, and leave them in teh oven for 10 minutes to dry out.

 
And REC: Chard Omelette. Nothing like it sounds, it's a firm, dark green wedge,

with just enough egg to hold it together. This also reheated well for lunch. I might try adding a little cheese next time. I have lots of chard in the garden and this was a great way to use it up. The leaves from 12 large stalks were just about a pound.

CHARD OMELETTE
Omelette de Blettes

From Lulu's Provençal Table by Richard Olney.

3 eggs
Salt and pepper
7 Tbs. olive oil (I used less)
6 garlic cloves, peeled and finely chopped
1 pound chard greens (without ribs), parboiled for a few seconds, drained and refreshed beneath cold running water, squeezed thoroughly, (I used a towel), and chopped.

Break the eggs into a mixing bowl, add salt and pepper, and set aside.

Heat 3 Tbs. oil in a large skillet over high heat. Add the garlic and let it sizzle for several seconds. Add the chard and salt and sauté for several minutes, shaking the pan and tossing the chard repeatedly.

Whisk the eggs with a fork. Add the hot chard, stirring rapidly at the same time; continue to sir until there is no visible sparation of egg and chard.

Wipe out the pan. Heat again with 3 Tbs. oil over high heat, rotating the pan to oil the sides. Add the omelette mixture, stir rapidly without permitting the fork to touch the bottom of the pan, spread the mixture in the pan, and even the surface with the tines of the fork. Cover the pan and lower the heat for several minutes, or until the body of the omelette has thickened. Gently jerk the pan back and forth to make certain that the omelette slides freely, hold a plate against the top of the pan, invert omelette onto the plate, and return the pan to high heat. Add a Tbs. of oil and slip the omelette back into the pan, cooked side up. A minute later, make certain that the omelette moves freely in the pan (loosen with a spatula if it sticks) and slide it onto a platter.

Serve, cut in wedges or squares. Serves 8 as an appetizer or 4 as a first course.

 
Curious, there will be more chard next Saturday. And more. It's the Energizer Bunny of vegetables.

 
Karen, not the growing season here. Because of our really hot, humid summers and lovely fall and

winters, the growing season is about the end of Oct through the end of May. The only problem with that is the occasional freeze in late December or January, but other than that, things are pretty good. I have lovely produce in the winter and spring, then during the summer, it's slim pickin's. I always feel out of sync with the rest of you.

 
Try doing it Greek Style. Warm a couple of bay leaves in the oil for the pan and then

remove them, then add feta to your omelet.

 
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