Monday, April 18, 2011
This weekend I was living it up like it was, umm...2006-ish?! That was probably the last time I enjoyed so many fun drinks and late evenings out in a row.
Yesterday called for an antidote in the form of bagna cauda and a giant platter of vegetables. I was in a very sleepy state and failed to take a photo until we were nearly done, but rest assured: there were many more vegetables consumed than the photo evidence above indicates.
Have you ever had this? I realized that the anchovies might be a turn off, but trust me - they totally melt away while cooking and you are left with this salty, buttery warm bath of delicious dip.
Bagna Cauda, adapted from Bon Appetit
You will need:
1/2 cup olive oil
2 tablespoons melted butter
1 large clove of garlic, chopped
6 anchovy fillets
Blend oil, butter, anchovies and garlic in processor until smooth. Transfer oil mixture to heavy medium saucepan. Cook over low heat 15 minutes, stirring, occasionally. (Sauce will separate.) Season with salt and pepper.
Serve with assorted fresh vegetables (carrots, green beans, asparagus, radish, artichokes) and sliced bread.