I had never looked for, nor purchased, nor touched an anchovy before this recipe. In fact, anchovies completely weird me out. Just the thought of them make my stomach a little queasy. But this blog is called Ashley's Cooking Adventures and Alton Brown's Tapenade recipe calls for anchovies, so gosh darn it I had to conquer my fears.
They are a little hairier and slimier than I expected and for all the build up around these little guys, I only needed one in my recipe. One. So now I have a can of anchovies in my fridge. Every day, every single time I open the fridge I have to look at them because I can't be wasteful and just throw them out but I also can't think of another use for them (besides pizza, blech!). Do you cook with anchovies and if so, what do you use them for?
This tapenade is worth the anchovy efforts. It's tangy, salty, and on a piece of bread it will make you think you're in Southern France (even if you're on a small island in the East China Sea).
Olive Tapenade
From Alton Brown
Makes about 1 cup
Printable Version
Ingredients
1 pound pitted mixed olives (since I don't have access to a variety olives I just used Kalamata)
1 anchovy fillet, rinsed
1 small clove of garlic
2 fresh basil leaves (I used my frozen fresh basil)
1/2 tablespoon fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
Directions
Throughly rinse the olives in cool water. Place all ingredients together in the bowl of a food processor.
Pulse to combine, stopping to scrape down the sides. Pulse again until mixture becomes a coarse paste, about 1 minute total.
Transfer to a bowl and serve with sliced bread or crackers.
Technically, this is Alton Brown's modified French Toast, because I changed the ingredients a bit. I wanted to share this recipe anyway because of the method Alton uses in making his french toast. After dipping the bread in the egg/cream mixture, the french toast is placed on a wire rack where the excess liquid is allowed to drip off. Then it is cooked on a griddle or skillet, like traditional french toast, but the brilliant part of this recipe is that then you bake for just 5 minutes so that is slightly crunchy. I hate soggy french toast and this recipe guarantees that you will not have soggy french toast. I love Alton, don't you??
Alton Brown's Modified French Toast
From Alton Brown of course!
Serves 4
Printable Version
Ingredients
1 cup half and half (I used fat free but I'm pretty sure Alton would not approve of this)
3 large eggs
2 tablespoons honey, warmed in the microwave for 20 seconds (I did not have honey, but I know this would be a wonderful addition)
1/4 teaspoon salt
1 teaspoon cinnamon (Alton did not call for this, but I think cinnamon in French Toast is a must!)
8 slices of day old bread
4 tablespoons butter
Directions
In a medium-sized mixing bowl whisk together the half and half, eggs, honey, salt, and cinnamon. You may do this the night before to save time. When ready to cook, pour the mixture in a pie pan and set aside.
Preheat the oven to 375. Dip bread into mixture and allow to soak for 3o seconds on each side.
Then place the slice of bread on a wire rack that is sitting on a sheet pan. Allow to sit for 1 to 2 minutes.
Over medium low heat, melt 1 tablespoon of butter in a large nonstick saute pan or griddle iron. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan or griddle and place on a cookie sheet and put in the oven for 5 minutes. Repeat with all 8 slices of bread. Serve with maple syrup, whipped cream, or fruit.
