Ok, my immersion blender cannot do everything. Eventually I will need to get a food processor, and not a small one, but a larger one.
Also, I need sumac and bulgur. In bulk. And I should have brought a lot more Iranian saffron home with me from Oman.
I found a recipe for a kind of paste/dip that would probably be good with goat cheese--anchovies and figs and other things. It is such a weird combination that I might have to try it. After years of thinking most canned fish other than tuna was gross, I'm now coming to like anchovies and sardines.
In fact, I like any ingredient that is basic and can do a lot to a dish with minimal effort. Other examples: prosciutto, olives, feta (most kinds of strong cheese in the right context), garlic, roasted peppers, mushrooms (dried and reconstituted or fresh) a good chili powder (preferably one you ground yourself), bharat....
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2 comments:
anchovies i've gone quite batty over too--so much flavor
a friend of mine hates them, but will use fish sauce, which is like anchovy concentrate
i consider that to be nurture, not nature
Yes, so much flavor!
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