Something seems fishy

In my garden right now there is a surprising amount of bitter greens and herbs. We are eating a lot of kale Italian style with garlic and chilis as a side. I’m going to blanch a whole bunch and freeze for some future hardy soups. My parsley is usually good to stay in the ground until snowfall. I pulled all my rosemary and it was so beautiful: bushy with thick stalks they looked like little Christmas trees. I made some rosemary butter and some parsley, lemon, and garlic butter. I added chili flakes to the parsley one this year. We eat a lot of butter, so why not eat it with our garden harvest? I also made some chipotle butter and chimichurri butter for my son. I had this can of spicy white anchovies that I was snacking on some toasted baguette and I thought anchovy butter would be very popular in my household. While this butter was delicious on the baguette, I’m thinking sliced on a steak or salmon or added to a pasta or some braised beans. This will definitely be enhancing many meals this winter. If this is too much for you then halve or quarter the recipe. If you love anchovies as much as we do then give it a try.

Anchovy compound butter
120g anchovy

2 large shallots, finely chopped

1 heaping cup fresh chopped parsley

2 lbs. Unsalted butter, at room temperature

Kosher salt and freshly ground black pepper to taste

Put the anchovy, shallots, and parsley in a food processor and pulse until the anchovy is minced and everything well blended. Add the softened butter in chunks until everything is blended. Alternatively, add butter to a bowl and blend everything together with a wooden spoon. Taste and season lightly with salt and pepper. Lay a large piece of plastic wrap on the counter, Put about six inches of butter down one end leaving a good 2- inch border with room on the ends. Form into a log shape. Fold the end up over the butter and roll into a tight log. Twist the ends tightly. Don’t use too much or your logs will be too big, I like them about 1 to 1 ½-inches thick. Do the same with the remaining butter. Then put the logs in a labelled plastic freezer bag and into the freezer. When you are ready to use you can slice through the plastic wrap and just peel it off the slice and return to the freezer or fridge if you will use it up in a timely manner.