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GARÚM ( olive & anchovy dip )

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TasunkaWitko View Drop Down
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    Posted: 01 February 2013 at 09:24
From Margi:
 
Originally posted by Margi Margi wrote:

GARÚM ( olive & anchovy dip )
 
6 anchovies
1 small slice of day old baguette
1 1/2 cup or 6 oz. black olives
1 tblsp. capers drained, rinsed, and minced
2 cloves garlic minced
1 tsp. finely chopped fresh marjoram or dry
1 tsp. thyme fresh or dry
1 tblsp. finely chopped fresh parsley
1/2 tsp. freshly ground black pepper
3 tblps. Evoo
 
SOAK THE ANCHOVIES IN COLD WATER 1/2 HOUR and drain and rinse. Then, soak the bread in water and drain and squeeze. After, blend all ingredients in a Food Processor or with electric mixer and the consistency you wish is a coarse pesto. Then, spoon in dip bowls and garnish with sprig of parsley. SERVE WITH CRACKERS, CHEESES OF CHOICE AND HAMS OR CHARCUTERIE OF CHOICE.
 
YIELD - 2 CUPS .
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2013 at 10:05

Tas,

 
As u know, I am an anchovy and cheese ( except orange or orange rind amongst some cow varieties which I do not care for ), and olive woman ... 
 
So, this is like a tapenade, except tapenade has the predominant profile of olives, and GARUM, has the anchovy dominance ... Great snack ...
 
THANKS FOR POSTING IN IBERIA TOO ... NICE FOR SUPER BOWL ... NEED TO KNOW YOUR GUESTS PALATES !!!
 
Margaux
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2013 at 17:03
Tas, are those canned anchovies?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2013 at 17:19
Mark.     Tas reprinted the recipe from me and it is also on Superbowl Thread.. I use jar Basque anchovies however, u can employ Cantabrian or Italian anchovies in a can that are Evoo preserved ( extra virgen olive oil). This recipe is not prepared with fresh anchovies. Have nice wkend.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2013 at 17:35
What, can't use American anchovies????    
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2013 at 21:19
I have never heard of Usa anchovies ! They are Mediterranean ...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 01:49
Actually European anchovies can be found as far north as Norway.
They are usually referred to as Sprats when they are caught and smoked that far north.

They are not found in U.S.waters.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 04:53

Hoser,

 
The most famous are from the Bay of Biscay; off the coast of Santander, Cantabria ... and off the coast of the Adriatic near Venezia ...
 
None the less, they are delicious salted and / or fresh; and when fresh they are called BOQUERONES ... they are marinated in vinegar and garlic adobo and served in every Tavern on the Peninsula ... The ANCHOAS are the salty little fillets that are packed in Evoo --- used in this dip spread ...
 
Norwegian Sprats, are marinated and served in Smorgbörd Buffets ... they are very tasty too; however, they are fresh and marinated; not called ANCHOVIES. They are called FRESH ANCHOVIES or in Spanish Boquerones ...
 
Have nice wkend.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 06:26
Originally posted by Hoser Hoser wrote:


Actually European anchovies can be found as far north as Norway.
They are usually referred to as Sprats when they are caught and smoked that far north.

They are not found in U.S.waters.


Quote Anchovies are found in the Atlantic, Indian and Pacific oceans, and some species enter or live in freshwater. They have translucent bodies with a silvery stripe down the flanks, and most species are less than 6 inches long. The North American anchovy is the Anchoa, but the true anchovy is the Mediterranean variety, the Engraulis, according to the Monkey Dish website.

Read more: Difference Between Anchovies & Sardines | eHow.com http://www.ehow.com/about_6659340_difference-between-anchovies-sardines.html#ixzz2JkPxdgyg

I did not know that they were different! Ya learn something every day.
We have them here in Florida, but I didn't know they were "different".
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 06:37
Mark,
 
The anchovies that are canned or jarred and packed in Extra Virgin Olive Oil are predominately from Cantabria, Spain or the Venezia area of the Adriatic in Italia ... My grandmother used to have a supplier who sold them to her, at her Trattoria many many years ago in Little Italia, Manhattan.
 
 
 
The fresh variety are less commonly known, and they are served in Spanish Taverns throughout the country, marinated in adobo, of minced garlic, Evoo and white wine vinegar ... with a sprinkle of parsley and some Taverns, drizzle a bit of lemon ...
 
 
Perhaps, in the USA the fresh variety are considered " trash fish " ... however, for Mediterraneans, they are a delicacy ... and thus, for the Scandinavians who employ them in Smörgsbords or Buffets in Sweden, Norway and Denmark ...
 
Good research.
Have nice wkend.
Margaux Cintrano.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 06:44
Here in the wild they are called Glass Minnows. In the summer they arrive in huge schools. Large dark clouds in the Gulf water. I might have to give canning some in EVOO a try this summer.
The kingfish and mackerel follow them in. Good eats!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 08:38

Mark,

 
Personally, my viewpoint is do NOT eat any fish from the Gulf, due to the enormous Oil Spill. VERY RISKY ...
 
Those minnows that have survived, probably migrated to the Atlantic or Pacific via the Panama Canal ...
 
Have nice wkend.
Margaux
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 09:11
Margi, We have not seen any effects at all from the spill. None! And the fish that migrate to here come from the South. The spill was in the very North end of the Gulf. There is a misconception that the whole Gulf was covered with oil, not true. It actually covered a very small portion. Not what was reported by the "News Media", but a small portion. We did not see any at all. I have no fear whatsoever of the seafood here!
I would want to know specifically where the seafood came from if I was buying it. But I tent to like to catch my own.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 09:18
And, as it turns out, even the seafood being harvested in the spill zone is perfectly OK. The only possible exception are shellfish. But things that swim----shrimp, crabs, finned fishes---were, in any practical terms, unaffected.
 
The Louisiana fishing industry is doing very well---except for the residual effects of the scare stories that still have people believing that the spill-zone seafood is not edible.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 09:29
Gentlemen,
 
The sea moves, via natural and lunar currents; so eat what ever you so desire ...
 
 
However, I would not ...  Take Note:  the oil spill moves along with the currents too ... or does the sea stand still ?  
 
Have nice wkend.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 10:07
Originally posted by Margi Cintrano Margi Cintrano wrote:

Gentlemen,
 

The sea moves, via natural and lunar currents; so eat what ever you so desire ... However, I would not touch it ... And the oil spill moves along with the currents too ...

 

Have nice wkend.

Margaux.

Yes the sea does move in currents. I particular the Gulf Stream which flows across the Atlantic to bathe Europe! I watched the spill with great trepidation as the effects, if it reached here, would be horrendous. As it were, the oil that was not cleaned up sank to the bottom before it reached the Gulf Stream. If it had we would have been directly affected via the Loop Current, a spin off current from the Gulf Stream that flows along our coast.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 10:12
Mark,
 
We all have our views and I would not take the risk; besides, I only go to visit my Mom in the north, who does not live anywhere near the Gulf Coast of Florida; and my older daughter who is moving to Oregon in a couple of weeks ...
 
We normally pay the 2 childrens´ air fares and help them too as it is quite costly to fly over twice a year, as we did for Christmas, and thus,  she and her husband can visit and / or they visit my younger daughter in Zürich, Switzerland and their children and we just fly up on all our air miles we both have ...  
 
I believe in 2 old adages ( idioms or sayings ); one is: AT THE TABLE EVERYONE IS HAPPY OR DO NOT SIT DOWN ... and the 2nd is: TO EACH HIS OWN ...
 
So, as Tas would say; back to the dip spread recipe !!! Salted canned or jarred Anchovies, are the type of food, either one loves them, as we do, or detests them. This spread dip is very tasty and served with a variety of crackers and crusty country style bread or canapès is a big hit ...
 
 
Have nice wkend.
Margaux.
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 10:20
The recipe does sound really good!

Have a great weekend!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 10:23
Mark,
 
Have u ever made Black Olive Tapenade ?  Well, it is similar in texture, however, with an anchovy pesto profile ... verses the Kalamata profile ... You can probably prepare with anchovy paste too; however, I have never used it ... so I cannot confirm this ...
 
Hoser, and I have 2 stunning Kalamata Olive Tapenade recipes; I believe they are in Italia, or Greece Sections ...
 
Thanks and have nice Superbowl wkend.
 
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 02 February 2013 at 14:52
No I have not, but it sure sounds interesting. I'll have to look!
Thankx
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