Welcome once again to the Weekend Cook and Tell. Every Wednesday we peruse the food sections of various national newspapers and come up with an article or recipe to inspire a weekend cooking project. We want all of you to cook along with us and share your experiences, recipes, and photos.
This week's inspiration comes from an anchovy lover who wrote in to the Minneapolis Star-Tribune looking for more creative ways to embrace anchovies. Lynne Rosetto Kasper recommends that the reader make a versatile anchovy sauce that can be added to everything from grilled eggplant and green beans to potatoes and pasta. Kasper notes that anchovies "are loaded with umami (the so-called fifth taste), an element in certain foods that lifts the flavors of everything it's blended with."
So, you guessed it! This week's challenge is all about anchovies, those little furry fish that have a tendency to elicit some pretty strong reactions. If you haven't cooked with anchovies before, please take this challenge as an opportunity to experience the deliciousness that these fish have to offer. If you are a bona fide anchovy lover, like myself, this challenge won't be much of a challenge at all. This weekend we want you to make a dish that uses anchovies.
Keep us posted over the weekend and let us how you are going to be preparing your anchovies. Show us your photos on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes in Talk with comments on this thread! If you'd like to blog along from home, leave a link to your Cook and Tell blog post in the comments. Next Wednesday we will be posting a round up of your photos and recipes. We can't wait to see what kind of anchovy surprises this weekend is going to bring!