March 16, 2011

Olives, Anchovies, and Capers by Georgeanne Brennan Cookbook Review

While wasting time looking through Amazon one day, I spotted Olives, Anchovies and Capers, by Georgeanne Brennan in their bargain book section.

I had to purchase it as olives and capers are two of my favorite things.

The subtitle of the book is "the secret ingredients of the Mediterranean table."

Greece. Italy. Here I come!
I do eat anchovies too. Don't be scared of using them. When you cook with anchovies, they break down and are almost undetectable but you kinda know they are there because they enhance the dish.

Luscious photos and delicious recipes, this cookbook begins with a detailed explanation of each of the three ingredients.

There were many recipes I wanted to cook for this week's Cookbook Challenge but I settled on Penne Salad with Three Herbs, Capers, and Tuna.Here are the ingredients I used.Adjustments that I made to the recipe are as follows:

* Doubled the recipe.
* Eliminated cilantro and basil as all I had was fresh parsley.
* Added olives. After all, that is what the book is about.
* Didn't use all the salt since the capers and olives are salty enough.
* Grated some fresh pecorino romano on top.
* Ate it right away instead of waiting.This dish was so delicious!I will most definitely make it again. It would be great for Fridays during Lent or as a summer salad.

Do you use olives, anchovies and capers in your meal repertoire?

"There is no sight on earth more appealing
than the sight of a woman making dinner
for someone she loves."
- Thomas Wolfe


Happier Than a Pig in Mud said...

Looks good! While I love olives, I don't think I've ever tried capers and I know I've never used anchovies. Sheltered life:@)

From the Kitchen said...

This recipe contains my favorite things--including anchovies. In fact, I've found that most people who say they don't like anchovies have never even tried them!!


EmptyNester said...

Hubs puts olives on practically everything! I need some recipes using olives!

Carol @ There's Always Thyme to Cook said...

The family loves olives, I like them alone, not in a dish. Except a martini :) I'm with you, I think anchovies enhance a dish. Your pasta looks delicious!

Alison said...

I have to admit, I'm not a fan of Olives or Capers and I've never tried anchovies before. I've only really heard of them on top of pizza and I usually just stick to pepperoni on my pizza! :)

I like your suggestion of cooking with them since they break down. I'll have to try that!

Although, I'm not fond of olives or capers, I love that this recipe is another use for canned tuna! We always have many cans of tuna in our pantry!

Thanks for sharing! Thanks, too, for stopping by and commenting on my blog post for Tuna Noodle Casserole...another Lenten Friday meal!

Mary said...

I love the ingredients that are used in this recipe. There's not a flavor I don't love. I also wanted you to know how much I enjoy your blog. I love to visit here. I hope you have a great day. Blessings...Mary

~Lavender Dreamer~ said...

I make a dish similar to this one...but oh the capers would add so much flavor! And don't you LOVE Ronzoni! ♥

Sandi @the WhistleStop Cafe said...

Check, Check, Check... I have all the ingredients.
This might just be dinner for a sunday evening.
That's a favorite for sure :-)

Christina @ It's a Keeper said...

Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

Christina @ It's a Keeper

Jana said...

Looks tasty to me! Thanks for linking up at Giggles, Glitz & Glam!

michelle said...

This is my kind of cookbook!! Love Mediterranean food! I like what you chose, it looks really good!! I might have to look for this one! :)

alissa said...

This sounds delicious Carmie! You are right - what a perfect recipe for Lent Fridays. Thanks for linking up.

Kristin said...

okay, i need this book! that dish looks & sounds sooo good!

i would love for you to link this & any other recipe to mangia monday!

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