Sugar Producer

March 2018

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30 Sugar Producer MARCH 2018 171966PUTBEE13H.indd 1 2/6/18 10:16 AM SWEET EATS By Melissa Lumley While pondering this month's recipe, my mind couldn't help but wander in the direction of all those colorful Easter eggs left over after a good hunt. I usually like to incorporate sugar somewhere, but this month I have gone completely the opposite direction and chosen anchovies instead. Some of you may have bad memories of too many salty little fish on a pizza your parents made you eat, but keep an open mind. In the right proportion, anchovies can elevate a dish to new levels of delicious savoriness. Egg and anchovy is a classic flavor combination that you may already enjoy and not even know it—think Caesar salad dressing. Try them in this aioli recipe but also in your next batch of tomato sauce or macaroni and cheese by chopping a few up fine and letting them melt into the sauce. They might just be your new favorite secret ingredient! INGREDIENTS FOR AIOLI: (MAKES ABOUT 1 CUP) • 2 large egg yolks • 2 tablespoons lemon juice • ½ teaspoon dijon mustard • 1 cup canola oil • 2 cloves garlic, peeled & finely minced • 4 filets anchovy, finely minced • ¼ teaspoon salt • ¼ teaspoon pepper FOR SANDWICH: (MAKES 2 LARGE SANDWICHES) • 4 hard-boiled eggs, roughly chopped • 2 tablespoons shallots, finely minced • Salt and pepper to taste • ¼ cup garlicky anchovy aioli • 4 radishes, thinly sliced • Handful of watercress or lettuce leaves • 2 small baguettes or buns METHOD 1. To prepare aioli, place egg yolks, garlic, anchovy, and dijon into the bowl of a food processor. Turn on and very slowly drizzle oil into the mixture until fully emulsified. Adding the oil too quickly will cause the aioli to break. 2. Add salt, pepper and lemon juice and blend for a moment longer. If the mixture is too thick, add 1 teaspoon of water and combine. 3. To prepare sandwich, mix eggs, shallots, aioli, salt and pepper in a bowl. 4. Cut buns in half lengthwise and arrange greens and radish slices on the bottom half. 5. Spoon on egg filling and top with other half of bun. n EGG SALAD SANDWICHES WITH GARLIC-ANCHOVY AIOLI

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