I cracked open a tin of anchovies packed in olive oil a few days ago and all week I’ve been slipping a fillet here and there in all my veggie side dishes. Anchovies impart an indescribable salty, umami base to any dish and they’re not fishy at all. Try them! If you hate it, you’ll only be out a couple bucks.
Since Fitbomb and I were going to eat some 4505 Meats chicken beer brats that had been languishing in our freezer since our World Series party, I thought it only fitting to sauté some cabbage to go with them.
What to assemble:
- 2 tablespoons of butter (or ghee, coconut oil, etc.)
- ½ a medium onion, thinly sliced
- 2 large cloves of garlic, minced
- 1-2 anchovy fillets packed in olive oil
- 1 medium head of cabbage, roughly chopped
- 1-2 tablespoons of apple cider vinegar
- Kosher salt
- Freshly ground pepper
What to do:
Melt butter over medium heat in large skillet. Throw in the sliced onions and sauté until translucent. Add the minced garlic and anchovy fillets and mix to break up the anchovies.
Then, add the cabbage and stir to distribute everything.
Cover with a lid and lower heat to medium low and cook until softened to your liking. Once the cabbage is cooked to your specifications, add 1-2 tablespoons of apple cider vinegar and season with salt and pepper to taste.
Here’s our final dinner of brats and cabbage:
Super easy and tasty! Now I have lots of leftover cabbage for packed lunches…
I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi. The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the crisper). After rummaging through my fridge for old produce (I got a shitload of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.
Here’s what I assembled:
- 2 tablespoons of Kerry Gold unsalted butter
- 1 large shallot, minced
- 1 -2 anchovy fillets, packed in olive oil
- ¾ lb shiitake mushrooms, quartered and stemmed
- 2 garlic cloves, minced
- 1-2 tablespoons fish sauce
- 1 tablespoon of apple cider vinegar
- 1 package of broccoli slaw
Here’s what I did:
I prepped the chopped shallots…
…and grabbed the broccoli slaw from the fridge.
I heated the butter in my large cast iron skillet over medium high.
Once the butter had melted, I added the shallots and sautéed until translucent. Then, I added the garlic cloves and anchovies and mixed that around for ~30 seconds.
I added the mushrooms to the skillet and seasoned everything with some salt and pepper.
After the liquid in the pan had evaporated and the mushrooms were browned in spots…
…I added the broccoli slaw and some fish sauce and apple cider vinegar to taste (around 1 tablespoon each).
Easy and yummy!
This is another great recipe from the folks at Cook’s Illustrated. I refer to their books and website more than any others whenever I’m cooking something for the first time because I know I’ll always get great results from their recipes. I’m not super anal-retentive in the kitchen so it’s great that they are! In this recipe, I subbed out olive oil with more butter and increased the amount of garlic.
- 2 tablespoons of butter
- ¼ teaspoon hot red pepper flakes
- 3 medium garlic clove, minced
- 2 medium anchovy fillets
- 1 pound cremini or white mushrooms, cut into halves if small, quarters if large
What to do:
Heat butter in a large skillet over medium-high heat. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute)
Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes. Season with salt to taste and serve immediately.
Yummy, spicy, and umami-y. Now I gotta find another recipe to use up the rest of the anchovies in my can…