Anchovies and other fish are very high in Inosinic acid, which like glutamates in tomatoes, meat etc. taste savory/umami on their own, but when you combine the two they have a synergistic effect and you end up with way more umami than the sum of their parts, i try to always include a little anchovy, fish sauce, oyster sauce or worcestershire in dishes that have other ingredients with a lot of glutamates like tomato sauces, meat stews etc.
I have a favoroite primavera recipe I've been making for almost 40 years, from memory after a while. Recently I ran across the original recipe and decided to make it exactly as instructed. What a different flavor! I really prefer the original to what it has become. I always put a squirt of anchovy paste in tomato sauces to kick up the flavor.
I made this, one change I made was to first fry some chopped bacon. When the bacon was crisp I removed it then fried the chicken in the bacon drippings. I added the bacon back when I added the tomatoes.
I am glad you talked about how recipes shift. Looking at my grandmother’s handwritten notes you can sometimes even see it happening. (Although some of that was changing altitudes, rather than attitudes.)
As someone living where both marmite and anchovy paste are hard to come by, I'd like to recommend you try Korean Doenjang. It's fermented soybean paste and actually works really well as a replacement for either.
I make my mother's world famous chickpea salad, or I thought that I was making it. I looked back recently and I've drastically changed the recipe without realizing it.
Me, too. I’ve been making a couple of recipes for about four decades and I haven’t looked at the originals in over 30 years. One of those recipes has travelled a very long way from the beginning.
a dish that can be changed up a bit. I would chuck out the broccoli and add a little sugar because tomatoes and tomato paste can be a bit sour. I would add potatoes to replace the broccoli. Great idea with the anchovy - I always smoosh two into my pizza or pasta sauce. They never know but love it
My wife and I tried your recipe for dinner tonight. We both enjoyed the flavor profile provided by spices in the dish. Who knew that the flavors of oregano and fennel would combine in such a tasty way. Thanks for sharing your insight and recipes. By the way I had to sneak the anchovy paste past my wife to get it into the dish and I almost got caught. That would have been bad.
I'd like to add a slice of Rich Corn Cake (a New England Style of sweeter yellow cornbread made with sour cream.) 'Fanny Farmer' cookbooks include the recipe.
Huh, I've done several variations of some sort, usually with rice and no beans but really, any one pan chicken thigh dish is awesome and I'll give it a try. Thank you.
This looks great, Tomorrows dinner for sure. I have some Brussel sprout to use up instead of broccoli. I use anchovies in several dishes and if no one knew they were in there they could never tell. thanks
I have anchovy paste in the fridge since my pork pie recipe called for it. I've never thought to use it for anything else. May have to give it a try in something.
To me, this is basically a variation of succotash. As you stated, use what vegetables you have or prefer. Putting the chicken on top is an awesome idea. I will definitely make my own version of this. 👍
Hello Glen, I have been watching for a bit, love what you make and have copied/followed your recipies,(the mains) they all have been top shelf! Thank you! My favorite show of yours is on Sunday morning, the old cookbooks and recipes, yes, some are bland but I get the context. You are one of my favorite(underline) people on y-tube:)!
Hey Glen. I'm wondering what happened to this week's Cocktails After Dark episode? It was there mid-week and I watched it, but now it's gone. I'm curious to know why. I'm loving the channel.
So, I actually ended up using some celeriac. I had quite a big one so I sliced it into circles and treated it like the chicken. The earthy flavor paired well with the sweetness of the sauce.
looked great but how do you do it without onions? I have been using southeast Asian fish sauce lately made with fermented anchovies smells funky going in but it adds depth, varieties of that have been used since Roman times and for good reason.
Glen, what's your opinion on fish sauce in lieu of anchovies or anchovy paste? From the ingredients of the various I've tried it's just anchovy extract so should be similar in effect?
I'm snowed in and at high risk for exposure (respiratory condition, I am vaxxed of course.) What does anyone think of a few shakes of nam pla, AKA fish sauce, in lieu of anchovy paste? It's the closest analog I have in the house. This dish looks phenomenal. Blessings to all.
Will have to see if can find some paste near me. I might be able to sneak it in more while hiding it from a couple. If they don't know it's in there they can not complain.
I have watched a lot of Glens videos and I wondered how you keep you cast iron pans look like new on each video? I use cast iron and wash them gently so not to scratch them and use non metal utensils but after a 12 months they never look like new like in the videos. Just wondered if anyone has any ideas?
@@GlenAndFriendsCooking they just always seem pristine. It’s the same on most cooking shows. I wonder if it’s the lights? Thanks for answering Glen love both the channels.
I've been looking for anchovies for the past month (to make quick and easy pasta sauce) and none of the 4 big chain grocery stores near me in Scarborough have any kind of anchovy product. I know it's a first world problem but it's frustrating!
I like chicken thighs, prefer them to breast. More flavor, reasonably foolproof, never dry. But I'm a cheapskate, and apparently over the years chickens have magically changed morphology to the point where they now have 4 skinless (!) breasts per bird but just two thighs - the breasts now being twice as plentiful, they are also cheaper. Thighs now consistently more expensive: a $1 or $1.50 more a pound, and you're paying for bone/skin as well. Mystery.
Love the quick meals but also enjoy seeing Jules selection of sweaters.
Anchovies and other fish are very high in Inosinic acid, which like glutamates in tomatoes, meat etc. taste savory/umami on their own, but when you combine the two they have a synergistic effect and you end up with way more umami than the sum of their parts, i try to always include a little anchovy, fish sauce, oyster sauce or worcestershire in dishes that have other ingredients with a lot of glutamates like tomato sauces, meat stews etc.
thats a good point. small amounts of anchovies can go a long way
Spot on about anchovies, umami, and depth of flavor 👌.
@Not Applicable as long as they are well cooked into a dish, you would never know
@@notapplicable8957 You'll like it - but a little goes a long way. I love them.
@@notapplicable8957 really mix it up...
ANOTHER fine, hearty meal!
Anchovies are a gift of the gods.
I have a favoroite primavera recipe I've been making for almost 40 years, from memory after a while. Recently I ran across the original recipe and decided to make it exactly as instructed. What a different flavor! I really prefer the original to what it has become.
I always put a squirt of anchovy paste in tomato sauces to kick up the flavor.
I made this, one change I made was to first fry some chopped bacon. When the bacon was crisp I removed it then fried the chicken in the bacon drippings. I added the bacon back when I added the tomatoes.
anchovy and sauerkraut pizza is a winner.
I am glad you talked about how recipes shift. Looking at my grandmother’s handwritten notes you can sometimes even see it happening. (Although some of that was changing altitudes, rather than attitudes.)
It looks delicious, btw I like Julie’s sweater!
I have just made this for our dinner tonight and it was delicious so thank you from two friends in the UK.
The Ultimate Combustion Recipe. Look tasty though 🤤
Beautiful right there
As someone living where both marmite and anchovy paste are hard to come by, I'd like to recommend you try Korean Doenjang. It's fermented soybean paste and actually works really well as a replacement for either.
I made this with sausages and baby kale instead of chicken and broccoli. it was great, love the flavors in the bean stew
I make my mother's world famous chickpea salad, or I thought that I was making it. I looked back recently and I've drastically changed the recipe without realizing it.
Me, too. I’ve been making a couple of recipes for about four decades and I haven’t looked at the originals in over 30 years. One of those recipes has travelled a very long way from the beginning.
Also, I seem to have misplaced your mom’s world-famous chickpea salad recipe. Would you share?
Oh I miss these type videos!! Reminds me of the easy dinners you made when you did axe throwing!!
a dish that can be changed up a bit. I would chuck out the broccoli and add a little sugar because tomatoes and tomato paste can be a bit sour.
I would add potatoes to replace the broccoli. Great idea with the anchovy - I always smoosh two into my pizza or pasta sauce. They never know but love it
made it and really loved it thanks for the recipe
The Glen bob of joy!
Made this last night. Gotta say we'll be doing this again! So tasty and so easy.
That looks really really good!
I love this recipe. I also love that you showed how time can change a recipe. Its ok to evolve.
That looks and sounds really good! Spinach or chard would be really good in that.
Good to see how recipes evolve :)
I prefer this 16:9 aspect ratio, thank you!
This is a great quick versatile recipe love it
I adore Anchovies! I cook with the paste to get a rich deeper flavor.✌️🤣
This would be great with some of the venison merguez that I made this year!
Oh baby! I’m gonna make this but with a ton of peas added! Also, i add anchovies to tons of stuff!!!
Glen & friends is fun 😀 and he says out in a cool 😎 way. ✌
My wife and I tried your recipe for dinner tonight. We both enjoyed the flavor profile provided by spices in the dish. Who knew that the flavors of oregano and fennel would combine in such a tasty way. Thanks for sharing your insight and recipes. By the way I had to sneak the anchovy paste past my wife to get it into the dish and I almost got caught. That would have been bad.
You often put things together in combinations I wouldn't have thought of
Looks perfect: got everything you need in a meal.
I'd like to add a slice of Rich Corn Cake (a New England Style of sweeter yellow cornbread made with sour cream.) 'Fanny Farmer' cookbooks include the recipe.
Huh, I've done several variations of some sort, usually with rice and no beans but really, any one pan chicken thigh dish is awesome and I'll give it a try. Thank you.
God bless Canada 🇨🇦🇺🇸
Good show as always thank you
This looks DELICIOUS! Thank you!
This looks great, Tomorrows dinner for sure. I have some Brussel sprout to use up instead of broccoli. I use anchovies in several dishes and if no one knew they were in there they could never tell. thanks
Looks Tasty! Reminds me a bit of Brunswick Stew.
I have anchovy paste in the fridge since my pork pie recipe called for it. I've never thought to use it for anything else. May have to give it a try in something.
I need to try this
That looked great! I will try it for sure. 😀💙💜
Fantastic recipe
For me I add everything to cooking.
To me, this is basically a variation of succotash. As you stated, use what vegetables you have or prefer. Putting the chicken on top is an awesome idea. I will definitely make my own version of this. 👍
Hello Glen, I have been watching for a bit, love what you make and have copied/followed your recipies,(the mains) they all have been top shelf! Thank you! My favorite show of yours is on Sunday morning, the old cookbooks and recipes, yes, some are bland but I get the context. You are one of my favorite(underline) people on y-tube:)!
Hello Glen ! I would love to see you show us how to make a Melton Mowbray Pork Pie ! Please !
Thank you for sharing this information ☆☆☆☆☆☆☆☆☆☆
I’ve had a few shifty recipes myself! It looks good! I’ll have to try fennel with chicken soon. It’s just not something I would have thought to try.
Tried anchovies once, I think it happened to be on a pizza? Made me realize how good they are
Looks like a really tasty dish. I should really get me one of those pans. They look super versatile. Also, what happened to the dry aging fridge? 🤔
Hey Glen. I'm wondering what happened to this week's Cocktails After Dark episode? It was there mid-week and I watched it, but now it's gone. I'm curious to know why. I'm loving the channel.
What would be a good non-meat substitute for the chicken?
I’m thinking tempeh could work! Or maybe cauliflower or portobello steaks and then perhaps split the beans with some lentils for extra protein :)
I bet either firm tofu or eggplant would work really well.
I’d go with eggplant… it’s delicious with tomato and fennel and chicken peas…
So, I actually ended up using some celeriac. I had quite a big one so I sliced it into circles and treated it like the chicken. The earthy flavor paired well with the sweetness of the sauce.
Omg this looks amazing!
Can I ask where you got that morter and pessel?
Mmm. I’d add a few sausages to that, like a toulouse.
What enameled cast cookware is that please?
looked great but how do you do it without onions? I have been using southeast Asian fish sauce lately made with fermented anchovies smells funky going in but it adds depth, varieties of that have been used since Roman times and for good reason.
Glen, what's your opinion on fish sauce in lieu of anchovies or anchovy paste? From the ingredients of the various I've tried it's just anchovy extract so should be similar in effect?
Can’t do beans or peas… well I can eat green beans… any suggestions for substitute?
Fish sauce (nam pla) could also replace the anchovy paste, but maybe a smaller amount.
I wonder what this would be like if you swapped the anchovies for msg or a beef stock cube
Where were you when I was cooking supper last night...
Love your videos glen - you should make your titles more clickbaity!
I'm snowed in and at high risk for exposure (respiratory condition, I am vaxxed of course.) What does anyone think of a few shakes of nam pla, AKA fish sauce, in lieu of anchovy paste? It's the closest analog I have in the house. This dish looks phenomenal. Blessings to all.
I imagine that would work fine, I use fish sauce in all sorts of meat dishes.
For sure, most fish sauce is made with anchovies
Love the “no music” shows! It’s difficult do hear the voice on some videos. Thank you.
What happened to the Drinks after Dark video that you posted earlier this week? It was up for a hour then got taken down?
Did a cocktails after dark episode get taken down? I got a notification, but the video is now private
Will have to see if can find some paste near me. I might be able to sneak it in more while hiding it from a couple. If they don't know it's in there they can not complain.
👍🥇
I have watched a lot of Glens videos and I wondered how you keep you cast iron pans look like new on each video? I use cast iron and wash them gently so not to scratch them and use non metal utensils but after a 12 months they never look like new like in the videos. Just wondered if anyone has any ideas?
I don't really know what to tell you - I use these pans constantly and don't really tret them with any special care.
@@GlenAndFriendsCooking they just always seem pristine. It’s the same on most cooking shows. I wonder if it’s the lights? Thanks for answering Glen love both the channels.
Unless you're allergic, then maybe leave the anchovy paste out.
You often talk about your garden, how big it?
I've been looking for anchovies for the past month (to make quick and easy pasta sauce) and none of the 4 big chain grocery stores near me in Scarborough have any kind of anchovy product. I know it's a first world problem but it's frustrating!
😎👌✌👍🖖🤓
Would hominy work in this dish
I say it would.
I've done something quite similar with hominy and it works well.
this video is a philosophy lesson
rolling spices in a mortar and pestle is a sorely underutilized technique
New camera angle who dis
I had to watch the first couple of minutes twice, I couldn't pay attention due to the change in the camera angle. There is a Window there?
I like chicken thighs, prefer them to breast. More flavor, reasonably foolproof, never dry. But I'm a cheapskate, and apparently over the years chickens have magically changed morphology to the point where they now have 4 skinless (!) breasts per bird but just two thighs - the breasts now being twice as plentiful, they are also cheaper. Thighs now consistently more expensive: a $1 or $1.50 more a pound, and you're paying for bone/skin as well. Mystery.
Why would anyone freak out about anchovies????
Still wouldn't use anchovies. No fish or seafood of any kind for me.