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Recipes

  • Muffin is filling breakfast
    When fall rolls around and it’s back to school and work, wouldn’t you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal? It’s just so boring day after day.
  • Quick side dish
    Quick side dishes are my secret for summer cooking. This one can be thrown together quickly and requires minimal heat to prepare. It can also serve as a topping for grilled salmon, steaks or chicken breasts.
  • Sun shines on al fresco food
    Here comes the sun — and the fun of dining al fresco. When it comes to summer fare, familiar favorites are always welcome, such as burgers on the grill, sandwiches, salad, lemonade and dessert.
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Associated Press
Orange Anchovy Tapenade Over Grilled Endive

Recipes

Orange-Anchovy Tapenade Over Grilled Endive

3/4 cup pitted Castelvetrano olives (or fresh-cured green olives)

2 tablespoons minced fresh rosemary

6 anchovies, chopped

Zest and juice of 1/2 orange

2 tablespoons chopped capers

1 tablespoon balsamic vinegar

Ground black pepper

4 Belgian endives, halved lengthwise

Olive oil

1/4 cup thinly sliced Peppadew peppers

Place the olives in a food processor and finely chop. Add the rosemary, anchovies, orange zest and juice, capers and balsamic vinegar. Pulse to mix. Season with pepper, then set aside.

Heat the grill or a grill pan to medium-high. Brush the endive halves with olive oil. Grill until just tender, about 3 minutes. Serve warm, topped with the tapenade and the Peppadew peppers. Makes 4 servings.

Baked Potatoes With Lemon, Anchovy and Burrata

4 medium baking potatoes, such as Russet

2 (4-ounce) pieces burrata cheese

Zest of 1 lemon

8 marinated white anchovies

2 tablespoons toasted pine nuts

Salt and ground black pepper

Heat the oven to 400 degrees.

Use a fork to poke the potatoes all over, then place them directly on the rack inside the oven. Bake for 45 minutes, or until the potatoes are tender. Using a clean kitchen towel, squeeze open each of the potatoes to create a deep cavity.

Cut the burrata balls in half, using care to lose none of the cream in the center. Place a piece of burrata inside each of the potatoes, followed by a bit of lemon zest, a few anchovies and a sprinkle of pine nuts. Season with salt and black pepper, as desired. Makes 4 servings.

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