Anchovy Recipes

View All | View Summaries
Bell Pepper Stuffed Chicken Rolls Recipe

This is my second most favorite chicken recipe (after my poulet rôti, "roasted chicken"). The whole idea is to use dark meat from the chicken thigh, stuff it, pan-sear the meat and finish cooking in the oven. It's as simple as that. First, I used boneless chicken (de-boning the thigh and using the bones for excellent chicken broth) and made sure the skin was still on. Then I proceeded with the tender meat. I used a preserved lemon marinade and let it rest overnight. For the filling, I combined roasted red bell peppers, Manzanilla olives, shallots and cornichons (French gherkins). 

To me, cooking is an expression of love. The dish doesn't have to be complicated. Learn your basics and you'll be able to dazzle your friends and family with creative, over-the-top dishes by making a few variants of your favorite recipes. 


Full Recipe...
Chicken Roulade Stuffed with Morel Mushrooms and Chestnuts Recipe

If you're planning on serving poultry on Christmas Eve, you might want to consider this dish. I stuffed chicken with morel mushrooms, caramelized onions and season-friendly roasted chestnuts. I used chicken thighs with the skin on so the meat remained ultra moist and because boning them could be done without difficulty. The whole procedure isn't necessary but it gives the dish an attractive appearance. Once the chicken was cooked, I let it rest for 30 minutes and obtained beautiful slices of chicken roulade. 

I'm definitely going to recreate this dish for Christmas, though I'm not sure which poultry I’m going to use. This recipe could be used with duck, pheasant or turkey, but I prefer goose  for a holiday feast. You could also use the stuffing of your choice such as sausage, pesto, sun-dried tomatoes, blue cheese, dried cranberries or bread dressing. I can't predict the future but I can tell this is going to be a delicious holiday season!


Full Recipe...
Anchovy Vinaigrette Recipe Recipe

Anchovy Vinaigrette Recipe

09.05.12 by Jackie

I had an opened jar of anchovies in the refrigerator from the photoshoot I did for my upcoming cookbook (Haute Potato, out this December). Since I'm the only one in our home who likes the oily, salted fish, I came up with a simple way of putting it to good use. I found the anchovies to be a bit too salty to my taste, so I ran them under cold water, then ground them into a paste. The flavor-packed mixture became the base of a salad dressing. The rest is really as it pleases you; I added a bit of horseradish mustard for a little heat, fruity extra-virgin olive oil and Champagne pear vinegar for a touch of decadence.   

The salad was composed very simply of hard-cooked eggs, tomatoes, pine nuts and butter lettuce. Voilà! 


Full Recipe...
Tomato Crostini with Anchoiade Recipe

Tomato Crostini with Anchoiade

07.16.12 by Jackie

After Mike from New West KnifeWorks sent me their 9-inch Chef Fusionwood knife, I went on a crazy chopping spree. Just like many of their knives, which are, by the way, all manufactured here in the US, this Chef knife is pretty nifty. I chopped a tomato medley (Heirloom peach tomatoes, yellow pear tomatoes, sweet 100 and San Marzano tomatoes) with a few grapes from our garden. With the razor-sharp blade, I was able to comfortably cut all the fruits. I quickly sautéed them in garlic with roasted green bell peppers and sweet peppers that my husband Lulu planted several months ago. I used the mixture as a topping for crostini and finished them with Manzanilla green olives wrapped in anchovies. 

New West KnifeWorks is giving away a block set of 7-piece Fusionwood knives (a $995 value!) and you have a chance to win. Sign up for the contest through August 13th to win one of the 7-piece block sets on Facebook and Twitter. You can also register on New West KnifeWorks' microsite. Good luck!


Full Recipe...
Olive Tapenade Chicken Rolls Recipe

Olive Tapenade Chicken Rolls

02.01.10 by Jackie

Olive tapenade is extremely versatile and can be used as a spread or filling in many different dishes. You can also use it in place of more traditional party dips such as hummus, guacamole, salsa or roasted bell pepper spread. In this recipe, I added goat cheese to the tapenade and used the mixture as a filling for chicken rolls. I served the dish with a mildly sweet carrot purée that makes an excellent foil to the savory flavor of the tapenade.

If it's not part of your culinary repertoire yet, you should definitely learn to prepare tapenade. It will open up a whole new world of easy to prepare, delectable dishes.


Full Recipe...