2 hours ago
Friday, August 16, 2013
I know some of you are anchovy haters. I'm sorry to hear that.
I have told you before, boquerones are little marinated Spanish white anchovies, no hairy prickly sides, no salty taste, they are sweet and mild.
They are 3 times the price of their brown hairy cousins (though I love them too), but worth the extra dough.
I LOVE THEM.
I had some yummy stale bread leftover, so toasted it up for the evening's crostini.
When is my crostini cookbook coming out?
I will keep you posted.
I have a million onions in the garden (maybe I am exagerating a little), but really, I have more than I know what to do with, so let's make some balsamic caramelized onions.
They are amazing on grilled cheese sammies too.
Here's how: (adapted from Food52)
1 cup onions (mixed variety is best, red/white/yellow)
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 garlic clove
1 teaspoon thyme leaves
good quality olive oil
a pinch of sea salt
Smash and roughly chop your garlic. Heat olive oil in a big pan over low heat, add thyme leaves and garlic to the pan and stir them to give their flavor to the oil.
Choose the biggest pan you have, I use a 14" skillet. Spread the onions in ONE LAYER, do not crowd or overlap them, or they will steam.
Add a pinch of sea salt to the onions and cook them until all the liquid has evaporated and the onions are soft, it will take 10-15 minutes.
Stir constantly to prevent from burning. After that add sugar and balsamic vinegar and cook stirring constantly for another 5-10 minutes until the onions caramelize.
You can store the onions for 2 weeks in the fridge.
Spread the cooled onions on toast and place a boquerone on top.
You'll be glad you did.