[Sca-cooks] Anchovies- OOP

[Phlip]

> That actually sounds tasty (sez Maire, normally an anchovy-hater).
> How much cream, though? And what kind of anchovies? (I've never bought
> them, so I'm maybe-falsely assuming they come in different varieties
> like sardines?)
> --Maire, in the mood for comfort food ;-)

Well, basicly you use standard canned anchovies- they come in a little can,
smaller than a sardine can, sometimes canned in cute little bottles, kinda
like a spice bottle. I've never noticed any serious differences among them,
other than brand names- I've only seen them in oil.

As far as the cream, you leave a bit of space between the top of the
potatoes and the top of the pan- can be done in a 9 X 9 or bigger baking
pan, or even a bread pan or other deep casserole type thing, and you add
enough cream to barely cover the top of the potatoes- if you have more, it
will tend to bubble out and make a mess. Putting another pan underneath, or
perhaps some foil to catch any run over is generally a Good Idea, at least
until you've cooked them a couple of times, and know what to expect ;-)

And yes, they are actually a Genuine Swedish Recipe- may be served in other
parts of Scandanavia as well, but reading about them usually attributes them
to Sweden, and a Swedish friend confirmed that they are a much-loved side
dish there.

Phlip

> Phlip wrote:
> >
> > I'm glad to see there are a fair number of people here who eat and enjoy
> > anchovies- I'm another one, although I tend to indulge in them in
limitted
> > quantities, because of the salt.
> >
> > For those of you who'd probably like them, if they just weren't so
strong,
> > have you tried Jansson's Temptation?
> >
> > It's a very simple potato dish, which has the advantage of allowing you
a
> > bit of the flavor of anchovies, without the intense salt and fish rush
that
> > an anchovy on a pizza will give you.
> >
> > It's very simple- Layered, thin-sliced  onions and potatoes  (with or
> > without skin -use good judgement), bits of chopped anchovies scattered
in
> > among the layers, cover with cream, and pepper to taste. A bit of butter
> > dotted on top, and some breadcrumbs will fancy it up a bit. Cook at
about
> > 400, for about 45 minutes to an hour- this is one that will hold well,
for a
> > while.
> >
> > Those of you who mentioned that you only like anchovies in
Worcestershire
> > Sauce, might like them this way- it's a very mellow dish, a step beyond
> > scalloped potatoes- excellent comfort food for a chilly evening.
> >
> > Phlip
> >
> > Never a horse that cain't be rode,
> > And never a rider who cain't be throwed....