FIG ANCHOIADE
From Austin de Croze. The longer this refrigerates, the better the flavour. This can be covered and kept in the fridge for about 5 days. Serve with crusty bread or crudite.
Provided by AmandaInOz
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the figs in hot water for about 15 minutes, then drain.
- Put everything, except the oil and orange flower water, into a food processor.
- Pureee while adding the oil in a steady stream. Taste and add orange flower water 1 teaspoon at a time in case you find it too perfumed.
- Cover and chill until ready to serve. Best to make at least a day ahead.
Nutrition Facts : Calories 263.1, Fat 25.4, SaturatedFat 3.6, Cholesterol 14.2, Sodium 613.1, Carbohydrate 4.7, Fiber 1, Sugar 3, Protein 5.3
CHEWY FIG AND ALMOND COOKIES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h40m
Yield 24 cookies
Number Of Ingredients 18
Steps:
- Place an oven rack in the center of the oven and preheat to 350 degrees F.
- Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
- For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
- Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
- For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
- Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
- Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
ANCHOIADE
This is a really zesty French dip. Great with various crudites. I like to fan out vary-coloured pepper strips, little radishes, mushrooms, belgian endive, etc. to dip in. Delicious. This needs to be chilled for 2 hours before serving.
Provided by evelynathens
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine the anchovies, vinegar, olive oil, garlic, and pepper in a blender or food processor.
- Blend until very smooth.
- Spoon into a serving dish and top with the parsley.
- Cover tightly and chill for at least 2 hours, or up to 48 hours before serving.
Nutrition Facts : Calories 908.5, Fat 89.4, SaturatedFat 13.1, Cholesterol 72.3, Sodium 3126.7, Carbohydrate 3, Fiber 0.4, Sugar 0.1, Protein 25.3
ANCHOIADE
Not for the faint of heart-or tender of taste bud-this easy appetizer is an anchovy lover's dream. Try with any grilled food or as a dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1/3 cup
Number Of Ingredients 6
Steps:
- Coarsely chop anchovies; combine with garlic and oil in a small skillet. Cook over medium-low heat until anchovies melt, stirring while cooking to crush anchovies into a paste.
- Remove from heat. Stir in lemon juice, parsley, and pepper. Serve warm or at room temperature.
More about "fig anchoiade recipes"
RECIPE: ANCHOIADE WITH FIGS | KCRW
From kcrw.com
Estimated Reading Time 2 mins
ANCHOïADE RECIPE | EPICURIOUS
FRIED GREEN TOMATOES WITH FIG ANCHOïADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ANCHOïADE DIP RECIPE - BBC FOOD
From bbc.co.uk
FIG ANCHOIADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHITE BEAN ANCHOïADE | SAVEUR
From saveur.com
FIG ANCHOIADE RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
FRENCH RECIPE FOR PROVENCAL ANCHOIADE | COOKING …
From theinternationalkitchen.com
ANCHOïADE RECIPE - SERIOUS EATS
From seriouseats.com
GAIL’S ANCHOïADE RECIPE - GAIL SIMMONS - FOOD & WINE
From foodandwine.com
FIG ALMOND CAKE RECIPE - HOW TO MAKE FIG ALMOND CAKE - THE …
From thepioneerwoman.com
ANCHOIADE RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
RADICCHIO SALAD WITH FIG ANCHOïADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AUSTIN DE CROZE'S FIG ANCHOIADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ANCHOïADE | RECIPES | DELIA ONLINE
From deliaonline.com
HOW TO MAKE A CLASSIC PROVENçALE ANCHOïADE SAUCE - SIMPLE …
From simplefrenchcooking.com
JOE TRIVELLI’S FIG AND WALNUT PUDDING RECIPE - THE GUARDIAN
From theguardian.com
ANCHOïADE - TRADITIONAL FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
THE 20 BEST AUTUMN BAKING RECIPES - THE GUARDIAN
From theguardian.com
HOW TO MAKE ANCHOïADE | TASTING TABLE RECIPE
From tastingtable.com
RECIPE: ANCHOIADE WITH FIGS | KCRW
From kcrw.com
FIG AND DATE GALETTE RECIPE - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #appetizers #french #easy #european #dips
You'll also love