White Anchovy Toasts

The prodigal cook has returned! With recipes I've been meaning to tell you about. For example. You know how white anchovies are amazing? (It's possible that you don't know. If you don't know, don't tell me. I prefer to continue in my blissful delusion that everyone knows white anchovies are amazing. And there are plenty of anchovies in the sea, but there are not plenty of anchovy recipes on this blog, so I am fixing that. Immediately. Ready? Let's go.)

I was recently in Charlottesville for a conference, where I spent a disproportionate amount of my time dreamily consuming the menu of the incomparable Alley Light, which is a wondrous little foodie destination that you should visit if you are ever in Charlottesville (or a 100 mile radius thereof). This recipe is loosely based on one of their small plates, and pairs wonderfully with a dry rosé and a warm summer evening.

Ingredients
1 can butter beans, rinsed and drained
1/2 bunch parsley
2 inches of green garlic, or half a clove regular garlic
Olive oil
Boquerones (marinated white anchovies)
Sliced bread (e.g., a baguette) for toasts

In a food processor, blend the butter beans, parsley, garlic, and a glug of olive oil until smooth.

Toast the toasts; let cool for a minute.

Spread the parsley puree on the toasts, top with an anchovy or two, and serve.


Makes enough parsley spread for 15-20 toasts. The spread works well under smoked salmon, too (you might want to add a squeeze of lemon juice and a pinch of lemon zest to the spread itself, and/or sprinkle some capers to pair with the salmon).

Spotted: Padrón Peppers

It's not every day you can find Padrón peppers, so if you happen to run across them, snatch them up before the unsuspecting shopper standing next to you can. (Then narrow your eyes at them and declare "HA!" Yes, they may decide you're crazy, but that's more peppers for you, now, isn't it?)

We recently spotted some at our Co-op in Sacramento, and they have been known to appear during the summer at both Monterey Market and the Spanish Table in Berkeley.

After snagging them, your mission is simple: Heat a wide nonstick pan over medium high heat and coat lightly in olive oil. Toss in the peppers (in a single layer, without overcrowding), and cook for about a minute until white blisters appear on the bottom, then turn and continue cooking until blistered on all sides.

Sprinkle with kosher salt or sea salt, and serve hot. Using the stem as a handle, pop into your mouth (you can eat the seeds, but not the stem), and note that while most won't be hot, every now and then, you'll get a spicy one. Makes a deliciously addictive appetizer or tapas addition in just a few minutes. And yes, you told your dinner guests to expect Spanish food, but surely they realized that if they wanted Padrón peppers too, they should have thought to bring their own.

White Bean and Chickpea Spread with Cumin and Cilantro

You know how chickpeas are slightly too thick to make a good spread, and white beans are slightly too watery?

I think I may have had a culinary epiphany. Or possibly the 100 degree weather has addled my brain. Regardless, this was both easy to make and delicious. I have witnesses.

Ingredients
1-2 cups cooked chickpeas
1-2 cups cooked cannelini beans
1 small clove fresh summer garlic
(if you don't like the bite of raw garlic, try using a clove or two of roasted or boiled garlic -- just add one clove at a time to avoid overpowering the flavor of the other ingredients)
Fresh cilantro (again, use sparingly -- try a five-fingered pinch of leaves to start)
1 tbsp(ish) olive oil
Generous sprinkling of cumin
Dash or two paprika
Pinch or two salt (unless your beans are already highly salted)
A little freshly ground white pepper
2-3 radishes, julienned

Toss all the ingredients except the radishes in a Cuisinart and blend until smooth. Adjust the beans to chickpea ratio until you've got your desired consistency, and adjust all the herbs and spices to taste (too little spice? Add more cumin. Too much cilantro? Add a few more white beans to dilute it down again).

Serve with or over toasts or crackers (I think thinly sliced, toasted french bread would be perfect, but all we had was crackers, and that worked well too). Garnish with julienned radishes and a few leaves of cilantro if desired.


Serves 2-4 alongside other small plates for tapas.


Pairs amazingly well with a $5 bottle of Honey Moon Viognier (available at Trader Joe's. I know, we're classy).