Anchoyade

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            FOOD FUNNY
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"ncm" in Paris writes, "This food funny has more to do with
cross-cultural table manners than with food itself but it is a true
story and still rather funny."

Decades ago when my father was working for the UN Secretariat in NY he
was invited to a formal banquet at a NY Chinatown restaurant hosted by
the Chinese ambassador to the UN. The food was excellent, needless to
say, and kept coming out in many courses. Most of the invited guests were not Chinese.

At a certain point a bowl was offered to each guest. it seemed a clear
liquid in which floated a lovely flower. My father (and the other
non-Chinese guests) weren't sure if they were supposed to drink it (as a
soup course) or wash their fingers in it (as a finger bowl). They
waited, looking at each other uncomfortably. Finally my father took the
bull by the horns so to speak and lifted the bowl and sipped from it. At
that point the Chinese ambassador also lifted his bowl and sipped from
it. Relief spread around the table. Then one of the other guests dipped
his fingers in the bowl to rinse them. The Chinese ambassador then
dipped his fingers in his bowl and did likewise.

My father never figured out what that bowl of liquid actually was. The
ambassador was so polite that he followed the lead of this guests,
whatever they decided to do with that darned mysterious bowl.

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            TODAY'S RECIPE
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This dish is often served in bistros and cafes, especially in coastal
areas. Before you turn your nose up at anchovies, these are not the
salty, dry little things found on pizza. This preparation is
sophisticated and down-home at the same time.

Anchoyade (Hot Anchovy Canapes)

2 2-ounce cans (approx. 100 g total) flat anchovy fillets
2 garlic cloves, finely chopped
1 tsp (5 ml) tomato paste
1 to 2 Tbs (15-30 ml) olive oil
2 tsp (10 ml) lemon juice
Freshly ground pepper to taste
8 to 10 slices (1/2 inch, 1.5 cm) fresh French bread
1 tsp (5 ml) finely chopped fresh parsley.

Drain the anchovies of the oil and soak in cold water for 10 minutes.
Remove from the water and pat thoroughly dry with paper towels. In a
small bowl or mortar, combine the anchovies, garlic, and tomato paste
and mash with a wooden spoon or pestle until very smooth. Dribble the
oil in slowly, stirring constantly, until the mixture becomes thick and
smooth. Stir in the lemon juice and black pepper. Under your oven's
broiler toast the slices of French bread lightly on one side. While the
bread is still warm spread the anchovy mixture on the un-toasted side,
pressing it into the bread with the back of a fork or spoon. Place on a
baking sheet and bake in a preheated 500F (260C) oven for 10 minutes.
Sprinkle with parsley and serve immediately.
Serves 4 to 6 as an appetizer.
Received on Mon Aug 6 07:26:59 2007