Of all the months in the year, December is the one with the most parties. Sometimes it’s a relief when Christmas finally arrives because it means we can settle down to some beautiful meals and then … relax!

Don’t get me wrong. I love the parties! I especially love the planning of the parties and the planning of the food and I think that’s why I fell in love with Jennifer Joyce’s Meals in Heels.

This is just a fun, fun book that makes you want to break out the party dresses (or buy a beautiful party dress), break out the stilettos (or buy those stilettos you’ve been eyeing) and polish those champagne flutes.

It’s just plain fun.

The recipes are all designed to be served for festive occasions (although you can most certainly serve them any night of the week to jazz up any family meal) and they all feature the wow factor. Kaffir Lime Leaf Chicken Skewers. Mini Beef Wellingtons. Persian Chicken with Walnut and Pomegranate Sauce. Profiteroles with Salted Caramel Sauce.

I had some eggplant in the fridge and some feta so I chose to try the Smoky Eggplant and Feta dip for my first go at the book. Simple, delicous and perfect for a party appetizer.

This is perfect for the person who loves to entertain. Don’t forget to pick up a copy for yourself!

Ciao!

I’m going on vacation in a few weeks and I’m trying to work my way through as many cookbooks as I can because I have so many to tell you about!

One of the blessings of having a food blog is the opportunity (the honour!) to have a peek at the amazing cookbooks that are being produced.

First and foremost, I wanted to tell you how much I enjoyed Giada de Laurentiis’ latest: Giada at Home: Family Recipes from Italy and California.

Thanks to the kind folks at Clarkson Potter and Random House, I was able to take part in a conference call a few months ago were several bloggers got to ask Giada some questions about her new book.

Believe me when I say she’s just as charming in person as she is on the air! She answered everyone’s questions and made some really good points about the importance of fresh ingredients. Another great point she made was how easy it is easy to marry the ideas of Italian cooking and Californian cooking. In many ways, that’s what Giada at Home is about.

If you’re familiar with Giada’s previous books, the usual hallmarks are all here. Beautiful photos, well laid out, lots of recipes that work. Giada at Home is no different. Hope you give it a look if you haven’t already.

I made the Pea Pesto Crostini, which were easy and delicious!

The second cookbook I wanted to share with you today was Mario Batali’s latest: Molto Gusto: Easy Italian Cooking.

I own all of Mario’s cookbooks and this one will happily take its place beside its siblings. The idea behind this book was to give the home cook the chance to make a lot of the great food served at Batali’s Otto Enoteca Pizzeria at home. If buying it for all the pizza recipes isn’t tempting enough, then buy it for all the ice cream recipes.

I tried the Pennette with Cauliflower Ragu (opening picture) and loved it. Actually, sous chef honours must go to Mamma Cream Puff who helped me out by making the pasta dish. I photographed it! Much like Giada’s book, Batali’s book is filled with lots of great photos and easy instructions. Another keeper!

Okay. That’s two books off my list.

So many more to go!

Ciao!

Growing up, chickpeas were a big part of our diet. While my mom would often make dishes with dried chickpeas that had been soaked overnight and reconstituted, she would just as often open up a can of chickpeas and use them in salads and soups, in particular.

I was going through a pile of magazine clippings recently and I come across a recipe for Spicy Toasted Garbanzo Beans and Pistachios from the February 2003 issue of Bon Appétit.

I’m always looking for quick and delicious appetizer recipes to serve with drinks whenever we have get-togethers. I find these types of recipes better for the type of entertaining we do because they offer a quick nibble and people are less likely to fill up on a dish like this as opposed to a more substantial appetizer.

These roasted chickpeas (garbanzo beans are chickpeas) and pistachios are so addictive that I often have to double or triple the recipe. And they’re fast and easy to make, to boot.

This is my entry for this week’s Magazine Mondays. Hope you give them a try!

Here’s who’s joined me for this edition of MM:

Wandering Coyote of ReTorte made Roasted Lemon Cake from Taste magazine. Awhile ago, she also made Everyday Granola from the June 2010 issue of Bon Appétit.

Claire of Chez Cayenne made Lemon Pulihora from the April 2006 issue of Vegetarian Times.

Brenda of Brenda’s Canadian Kitchen made Triple Cheese Spirals from the April 2010 issue of Food Network magazine.

The prolific recipe sleuth made the following recipes from magazines: Spicy Grilled Shrimp from the June 2010 issue of Martha Stewart Living; Grilled Buttermilk Chicken from the June 2010 issue of Martha Stewart Living; Grilled Pork Tenderloin and Garlicky Potato Salad from June/July 2010 issue of Cook’s Country; Spiced Strawberry Shortcake from the Summer 2010 issue of Homemakers; Roasted Red Pepper Bocconcini Pops from Holiday 2006 issue of Food & Drink; Quinoa, Garbanzo and Spinach Salad with Smoked Paprika Dressing from the July 2010 issue of Bon Appétit; and Linguine with Shrimp and Cilantro-Lime Pesto from the July 2010 issue of Bon Appétit.

Carla of Recipeaddict made Pork Chips with Tarragon Sauce and Cornichons from the November 2008 issue of Bon Appétit.

Remember that anyone can take part in Magazine Mondays. If you post a recipe from a magazine, just send me the link and I’ll include it in my next round-up.

Have a great week everyone!

Ciao!

The 2010 February Daring Cook’s challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.

Well I’m a few days late posting my February 2010 DC challenge but it’s not my fault. Between posting about how proud I am to be a Canadian and how much I love all of you, it took me awhile to get to the DC challenge.

I have to say, though, it’s been a great couple of weeks for me because between the Olympic love, the Valentine’s Day love and the love of this challenge, my tummy has been very happy!

Michele challenged us to make mezze, which are a series of small dishes to be served with homemade pita (which was also part of the challenge). Michelle specified that we had to make hummus, but beyond that we could make any other mezze that we liked.

For starters, I cannot thank Michele enough for showing us how to make pita bread. Had I known it was this easy, I would have tried it long ago. And the pita was truly delicious! I made mine with a bit of wholewheat flour thrown in with the all-purpose so the pita had a bit of a darker colour and a slight nutty taste, which was very nice.

The hummus was also delicious. I’ve made hummus many times before and every time I make it I think, “Why don’t I make this more often?”

Beyond those two components, I didn’t really try a lot of recipes. I made an eggplant dip, which I blogged about last week (but kept the DC secret!!!). I would have liked to try a lot more recipes but as usual, time was in short supply. However, I look forward to making pita bread again soon and trying some more mezze.

I want to thank Michele so much for this challenge! Please take a moment to visit the DC blogroll to see what the other Daring Cooks accomplished. You can click here for the recipe.

Okay … back to the Olympics … Opa!

Ciao!

And Magazine Mondays is back!

I missed last week’s edition and I have a lot of entries this week so I’m anxious to get at it!

But before I do, I want to share my own entry for MM: Eggplant Dip … or spread … depending on how you look at it!

We had the family over on Sunday to eat a huge meal and also watch the Superbowl. I know next-to-nothing about American football but I must admit I did get caught up in the excitement of the game towards the end. I love an underdog as much as the next person and was happy to see the New Orleans Saints win. Hope they’re enjoying lots of beignets on Bourbon Street today!

As the family made their way over, I prepared numerous appetizers to quell the hunger until the real meal began and one of them was this delicious eggplant dip. Although if you wanted to call it a spread you wouldn’t be wrong.

While the recipe didn’t come from a magazine, I’d had my eye on it and decided to finally try it. The verdict: TOUCHDOWN! It was delicious and lovely spread over some crusty bread. And it was easy to make. Hope you give it a try!

In the meantime, here’s who’s joining me in blitzing that magazine pile (did you pick up on the football reference there … didya’???!!!!):

Abby of Confabulation in the Kitchen made Apricot Chicken from Everyday Food.

Tia of Buttercream Barbie made Orange Sour Cream Cake from Canadian Living and Wholesome Fruit Muffins from a January 2006 issue of Cooking Light.

Janie of Panini Girl made Sweet Cheese Puffs from Bon Appétit.

Angela of Spinach Tiger made Savory Leek and Carrot Tart from La Cucina Italiana.

Tamy of Always Eat on the Good China made Creamy French Onion Artichoke Dip.

Poppyseed of Poppyseeds and Tiger Lilies made Creamy Mushroom Soup from Cook’s Illustrated.

Dawn from Doable and Delicious made Butternut Squash Galette from the February 2009 issue of Gourmet.

Tina of Life in the Slow Lane at Squirrel Head Manor made Sausage and Ravioli Lasagna from the January 2010 issue of Southern Living.

Wandering Coyote of ReTorte made Energy Balls from Save-on Foods.

Sarah of A Taste of Savoie made Red Pepper Pilaf from Country Living.

Patricia of Brownies for Dinner made Bourbon Glazed Wings from the February 2010 issue of Bon Appétit.

Have a great week, everyone!

Ciao!

Eggplant Dip
Based on this recipe.

Note: This recipe will yield about a cup to a cup-and-a-half of spread, depending on big your eggplant is. I like to make this the day before and let it sit in the refrigerator overnight to really let the flavours develop. Serve with crusty bread.

1 large eggplant
1/2 cup of extra virgin olive oil
3 teaspoons of wine vinegar
1 tablespoon lemon juice
3 cloves of garlic, minced
1 tsp. dried oregano
sea salt
freshly ground pepper

If you have a gas grill, preheat your grill, or preheat the broiler on your oven.

Prick the eggplant all over to allow for steam to escape.

Place the eggplant on the grill or under the broil and cook until the eggplant is scorched all over and soft inside (test by pricking with a fork or knife). This should take about 10 to 15 minutes.

Remove the eggplant from the heat and let it cool down so that you can handle it.

Scoop the filling into a bowl and mash with a fork.

Add half the olive and the red wine vinegar and mix very well.

Add the remainder of the olive oil and the lemon juice and mix thoroughly.

Add the garlic, the oregano and the salt and pepper to taste.

Refrigerate utnil ready to serve.

Enjoy!

On the third day of the 12 Days of Cookbooks I give you Savory Baking by Mary Cech.

Published this past summer, I bought this lovely book several months ago during one of my almost-weekly trips to my most favourite bookstore in the world.

I’d never heard of author Mary Cech before, but I must say she deserves kudos of all sorts for putting together a beautiful testament to the joys of savory baking. It’s a delicious reminder that baking isn’t all about sugar and chocolate.

The book covers, among other things, savory breads, pastries, puddings, cheesecakes and cookies. Very well-written and beautifully photographed, it’s the perfect gift for the savory baking fan in your life.

I tried one recipe from the book, which was savory profiteroles part of a recipe for profiteroles served with a caprese salad filling. I didn’t make the caprese filling but rather used the profiteroles to make Parmigiano Reggiano and Prosciutto di Parma sandwiches with arugula (not pictured). I made them for an event that I catered and they were a huge hit.

I could go on and on but there’s not much more that I can say other than to give this book my very highest recommendation. It would make a lovely Christmas gift.

Ciao!

Disclaimer: Cream Puff will not be held responsible for the dramatic reduction in bookshelf space due to the purchasing of any cookbooks as a result of posts on this blog between December 1, 2009 and December 12, 2009, inclusive.

I happen to believe that cookbooks make the very best Christmas gifts.

Well, okay, maybe diamonds make the best Christmas gifts but right after diamonds it’s cookbooks.

Ummm … hold on … okay Mauviel copper pots are really cool so let’s say Diamonds are number 1, Mauviel copper pots are number 2 and then cookbooks.

Except I guess Gien dinnerware is really nice … oh … nevermind!

Let’s just stick with the cookbooks, shall we?

I find that at this time of year, a lot of bloggers have “year-end” lists as in “my top five posts of the year” or “the best five dishes I made this year”. I always love reading people’s top cookbook lists for the year since I am a cookbook freak. Certifiable freak.

I did a list last year but I left so many cookbooks off my list and had such a hard time choosing that I really felt I needed to do something more this year.

So for the first twelve days of December I’m going to give you a cookbook a day. Now to be clear, while some of these cookbooks are newly published, some aren’t. In fact some of them are older cookbooks but the point is that I discovered them in 2009 and I really feel it would be awesome for you if you found them in your Christmas stocking this year.

So let’s get started, shall we?

On Day 1, I give you Two Dishes: Mother and Daughter - Two Cooks,Two Lifestyles, Two Takes by Linda Haynes and Devin Connell.

I’m the lucky owner of two previous cookbooks by Linda Haynes: The ACE Bakery Cookbook and More from ACE Bakery, both of which I love.

For those of you that are unfamiliar, Linda Haynes is the founder of ACE Bakery, probably the most famous bread bakery in Toronto. I’ve said this to many people on many occasions but ACE Bakery consistently has some of the best artisanal bread in the city. Lucky for me, the ACE headquarters are just around the corner from my family’s business so we’re pretty much in there all the time!

Linda contacted me awhile ago and asked if I’d like a copy of her new book and of course I said yes. The first thing I noticed when I got the book is that it was signed by Linda and Devin so that immediately got things off to a great start. Much like the bakery itself, Linda’s books are very open and very welcoming and the well wishes were a nice touch to get me started!

The idea behind this book is that Linda and her daughter Devin each present dishes based on a particular theme. The difference is that they each present their own take on the theme. What results is an always delicious juxtaposition of recipes. Clearly both good cooks, mother and daughter carry on a “recipe conversation” throughout the cookbook that really clicks. Several times, as I read through the book, I found myself thinking, “What kind of recipe would my mom come up with in this situation?”

It’s a completely accessible book that’s beautifully photographed (a bonus in my books is that many of the pictures are taken in and around Toronto and as a native Torontonian, it was nice to see many of the places that I shop at featured in the book).

Ultimately, though, a cookbook always comes down to the recipes and these ones are very enticing and very good. On the savoury side, there’s a nice mix of dairy, vegetables, fish and seafood and meat. On the dessert side, well, there’s lots of dessert and that’s a good thing that requires no other explanation.

I also really loved the way many of the recipes borrow from a variety of ethnic cuisines including Asian and Italian. The recipes strike a nice balance between being healthful and being indulgent.

It’s hard to put my finger on it, but it’s just one of those books that says “pick me up, invite your friends over and cook from me”. It also says, “pick me up and put me in someone’s Christmas stocking!!!”

If I’d had the time I would have happily tried about half the recipes but I managed to try two in time for this post.

The first was the incredible and life-changing (for me) Multigrain Bread on page 30. I adore ACE’s multigrain bread and buy it all the time. While I enjoy baking bread at home on occasion, I have had no luck with grain breads. I don’t know what my problem is. If the idea of integers didn’t send me into a cold sweat I’d express my rate of success with a negative number. That’s how bad it is.

When I first saw the recipe I flipped by it many times. But then I kept flipping back. Finally I was like, “no guts, no glory”, and I headed out to the nearest natural foods store to stock up on my supply of bulgur, rye flakes and untoasted buckwheat groats (a lot easier to find than one would think!). I made my starter and the following morning I was eating the most incredible grain bread. It will never be ACE’s grain bread but for homemade, it was really good. So I’d like to thank Linda and Devin for giving me that early Christmas gift.

The second recipe I tried was one of Devin’s: Baked Lemony Feta Cheese with Thyme, Rosemary and Black Pepper on page 51. I thought I had thyme in the refrigerator but as it turns out I didn’t. Surprisingly, we still have oregano fluorishing in our herb garden so I substituted some of that instead.

About three seconds after I had my first taste I pretty much decided that this is the appetizer of the year for me. It will be front and centre on Christmas Day when we serve nibbles before the big family meal. Delicious! Delicous! Delicous!

Just like the book.

A big thank you to Linda and Devin for thinking of me but more importantly, thank you for such a lovely book!

Ciao!

Thankfully, I’m back to blogging. While I don’t mind taking planned breaks from my little bloggy, forced breaks never go over very well. My PC decided to be very naughty last week and caused me some grief. Happily, that is over.

My PC decided to misbehave right after announcing the new Magazine Mondays logo. And wouldn’t you know it I got more MM submissions than ever but couldn’t post them last week so I’m posting them today. And before I get to my submission for this week’s MM, I thought I’d share all the submissions that I’ve received over the past 2 weeks:

MM’s biggest fan, Wandering Coyote of ReTorte gives us Fish in Tomato Sauce and Mexican Chocolate Pudding. Thanks, Wandering Coyote!

Di of Di’s Kitchen Notebook brings us a Blood Orange and Mango Sorbet that makes me want to run out and buy a crate of blood oranges and mangoes! Thanks, Di!

And from the department of best recipe names we have Fusilli alla Crazy Bastard (I love that …) from Natashya of Living in the Kitchen with Puppies. Thanks, Natashya!

And last but not least my sweet Jenny made Mustard-Garlic Flank Stank for her very first MM post! Thanks, Jenny!

Thanks to everyone who participated! And remember, if you post a recipe from a magazine, just let me know about it and I’ll link to it in my next MM post.

As for me, I come to you today with a failed recipe. Failed, not so much because of the recipe, but more because I was a hurried mess when I was making it and messed it up royally. I’d say 95% per cent of my MM entries have been winners but this one, not so much.

What you see pictured above are (supposed to be) Ham-and-Gruyere Thumbprints from Martha Stewart Living. The problem is that while making these, I forgot to add half the ingredients to the batter and was forced to frantically sprinkle the missing ingredients on after the thumbprints went into the oven.

Not good.

I made these for our New Year’s Eve party and while they didn’t turn out horribly, they weren’t that great either.

Ah, well! They can’t all be good!

See you for the next Magazine Mondays post … have a great week everyone!

Ciao!

Welcome to the first edition of Magazine Mondays for 2009!

Before I start attacking my magazine pile in this newly minted year, I must tie up a few loose ends left over from 2008.

To begin with, I owe enourmous thanks to Wandering Coyote of the blog ReTorte. She has been a huge supporter of Magazine Mondays, so much so that she offered to host MM for the entire month of December when I mentioned that I’d be too busy to host the event.

She did a fabulous job so many thanks to her!

The final chapter of Magazine Mondays, 2008 ends with the image that opens this post. After MM turned a year old in October 2008, I decided it was time that the event had an image to go with it so I approached one of my very favourite artists: Julianna Smith.

Allow me to digress for one teeny moment.

I first learned about Julianna when I read about her on her sister’s blog (her sister just happens to be Alicia Paulson of Posie Gets Cozy … talk about a seriously talented family!) As I looked at Julianna’s site, I was so enchanted by her work and then completely blown away when I realized that I had recently bought a birthday greeting card that was designed by her!

If that isn’t a sign, I don’t know what is.

I contacted Julianna and asked her if she’d be interested in working with me on a few projects and she said yes! Considerable time passed (in other words … Cream Puff procrastinated), but I finally got my stuff together and approached Julianna with the Magazine Mondays idea. She agreed and a short while later, she produced this lovely image for me!

This will become the new symbol of Magazine Mondays. As soon as I figure how to do it (hee), I’ll be adding it to my sidebar (in other words … Cream Puff welcomes any advice on how to do that).

I want to extend my most heartfelt thanks to Julianna. I look forward to working with you in the future on other projects!

And so now we get back to our regularly scheduled MM post. I have a lot of candidates for MM posts but I decided to start this year off with a recipe that I actually made last year, but never posted. It’s from an issue of Martha Stewart Living (that I subsequently recycled so I’m not sure what issue it is) and it’s called Syrupy Blood Oranges. I thought it would be nice to start the year off with something that is both citrusy and crisp, but also sweet. Enjoy!

Ciao!

Here’s the recipe for Syrupy Blood Oranges.

Here are some other MM posts that you might want to check out:

Dan of Casual Kitchen made a mouth-watering mole sauce.

Wandering Coyote of ReTorte made a Lemon Artichoke chicken that I want right now!

I have a serious thing for olives.

In fact, I don’t know very many people who do not, on some level, appreciate the olive.

Wait a minute.

Let me think.

Yes. It’s true. I can say that I am not (knowingly) aware of anyone in my life who does not like olives.

How can you NOT love the olive?

The fruit of the olive tree (did you know the olive was a fruit?) is a snack unto itself but then consider that you can use it to make sauces and spreads, not to mention the fact that you can add it to any dish imagineable (pasta, fish, meat … ).

And don’t even get me started on olive oil!

Okay. Before I commence a love poem to the olive, let me just say that this is the time of year that I most appreciate the olive and that’s for two reasons.

The first is Olive Ascolane (post to follow one day soon).

And the second is marinated olives.

I don’t think I can even count how many pounds of marinated olives we make at this time of year. We serve them if guests pop in to pass along Christmas wishes, we serve them during every holiday meal, we snack on them and we generally just eat them constantly.

You can’t go wrong with marinated olives for a party and there are about a million different ways to prepare them. Essentially you’re taking the olives of your choice, mixing in the flavourings of your choice and then heating them in the oven to allow the flavours to meld and be absorbed.

This particular version is an orange/oregano one that I picked up from Trish Magwood’s Dish Entertains.

I see myself making many batches.

Hope you make one, too!

Ciao!

Orange and Oregano Olives
From Trish Magwood’s Dish Entertains: Everyday Simple to Special Occasions.

3 cups mixed olives (you can use any varieties that you like, just make sure that they’re not already marinated)
1 orange, halved and sliced
1 tbsp. orange juice (preferably freshly squeezed)
1 tsp. red pepper flakes (more if you like it spicy)
2 tsp. dried oregano
2 cloves garlic, minced
4 tbsp. olive oil

Preheat the oven to 350 degrees F.

Mix all ingredients together in a large bowl and then spread onto a baking sheet.

Bake for 25 minutes, or until the olives are heated through and the orange slices begin to caramelize slightly.

Let cool and enjoy!

Talk about coming down from a high! I want to thank everyone for all of your incredible comments and support after my post about the cupcakes I baked for my coworker’s wedding. It was quite an experience and I’m looking forward to where it leads.

As exciting as it was, it was also exhausting. I spent most of Sunday and Monday trying to absorb it all. I couldn’t even begin to think about going back into the kitchen.

But now that it’s all sunk in, it’s time to get back to cooking. For the January 2008 Flavour of the Month, I chose the book Fagioli: The Bean Cuisine of Italy by Judith Barrett as my focus for the month.

When I looked at The Overburdened Bookshelf for this month’s choice, I knew that I wanted this month to be about comfort. I feel the urge for dishes that are slow-cooked and dense. I want to eat foods that stick to your ribs and help keep the cold at bay. I also wanted to finally showcase some recipes from what is a lovely book. As someone who once worked in publishing, I am mightily impressed by books that not only help you to produce beautiful food, but that are works of art in and of themselves. From the cover to the paper to the way the book is printed, it’s an extremely attractive piece of work.

For my first recipe, I couldn’t resist the siren call of chickpeas. I adore chickpeas. Growing up, one of my mother’s quickest and best side dishes on a weeknight was a simple salad of chickpeas and chopped red onions dressed with olive oil and red wine vinegar. Such a versatile food, you can do a million things with chickpeas from adding them to pasta or soup, making dips with them or roasting them for a snack.

I chose to try a recipe for a Whipped Chickpea and Potato Spread. Like my mother’s salad, this was almost ridiculously easy to put together and it vanished in minutes. And while I am not one to focus on the health benefits of food (we’re all adults … we all know what’s good for us), chickpeas are incredibly nutritious which makes this dip all the more attractive.

Enjoy the month of beans!

Ciao!

Whipped Chickpea and Potato Spread
Adapted slightly from Fagioli: The Bean Cuisine of Italy by Judith Barrett.

Note: This makes about 2 cups of spread. Leftovers can be stored in the refrigerator for a few days.

1 cup chickpeas (you can use canned or you can use dried chickpeas that have been soaked overnight)
1 garlic clove, peeled
1 dried bay leaf
1 medium-sized potato, cut into quarters
one small piece of onion, finely chopped (the truth is you can use as much onion as you like …)
extra virgin olive oil (about half a cup)
salt and pepper to taste

Place the chickpeas, the garlic clove and the bay leaf in a pot and add 5 to 6 cups water. Bring to a boil.

If using chickpeas that were soaked overnight, simmer for one hour. If using canned chickpeas, you can proceed right away to the next step.

Once the chickpeas are tender (after having cooked for an hour if you used dried chickpeas), add the potato and cook for another 20 minutes or until the potato is tender.

Drain the mixture and let sit for about half an hour to cool a bit.

Discard the bay leaf and put everything else (including the chopped onion) into the bowl of a food processor. Process the mixture for about a minute to mash it up.

With the processor running, begin adding the olive oil through the feed tube. Continue adding until the mixture is creamy.

Add salt and pepper to taste and blend to combine.

Spoon the mixture into a bowl and drizzle with a bit of olive oil before serving.

Enjoy!

One of my uncles likes to tease me with the story of how as a child, I would sneak into the refrigerator to take bites out of the butter.

My love affair with the stuff clearly started early!

While I won’t go so far as to say that I eat it on a daily basis, very few days go by where butter doesn’t pass my lips in some form or another.

It is my believe that a life with butter is simply better.

While Canadian Thanksgiving was almost a week ago and I’ve already shared two recipes that are Thanksgiving classics in my family, I thought I’d share one more.

I came up with this recipe a few years ago when I decided that I wanted to serve a dressed-up butter with the fresh rolls that I was making for Thanksgiving.

I’ve always loved roasted garlic spread on bread and it wasn’t too long before I did the simple math and added the roasted garlic to the butter to come up with a truly wondrous thing. Because I adore chives, I thought I’d throw in a few of those to add colour and bite. I experimented with salted butter but have always found that salted butter is overly salty. So instead I returned to sweet butter to which I add a bit of salt just to give the faintest hint of saltiness. It compliments the sweetness of the roasted garlic so well.

This butter couldn’t be easier to make. It stores well in the freezer so you can have it on hand for guests or simply for yourself. Slather it on some warm bread and know the beauty of butter.

I say we all get buttered up!

Ciao!

Roasted Garlic Butter with Chives

Note: I make this in one cup portions (1 cup of butter is the equivalent of 2 sticks of butter). I roll the butter up in parchment paper and then wrap it in plastic wrap and freeze it for up to a month. Trust me. It won’t even last that long.

For the roasted garlic, follow a recipe such as this one or you can make it the way I do. Take 2 heads of garlic and cut off about one-third of the top of each head. Place them on a piece of aluminum foil and drizzle each with a bit of olive oil. Sprinkle with a bit of salt and then wrap loosely in the foil. Place them on a rack in the centre of the oven that has been preheated to 350 degrees F. Bake the garlic for about 40 minutes. Check the garlic. It’s done once the cloves become soft and the head of garlic can be easily squeezed. Don’t burn the garlic. Let it sit overnight wrapped in the foil and use the following day.

1 cup unsalted butter, at room temperature
roasted garlic (I use two heads of garlic but you can use how ever much you like)
1 tablespoon chopped chives
1/2 tsp. salt

In a bowl, combine all the ingredients and mix well.

Take a large piece of parchment paper and pile the butter at one end of the paper, forming it into a log as best as you can.

Begin rolling the paper and the butter up, jelly-roll style, rolling tightly as you go and smoothing the log.

Wrap in plastic wrap and refrigerate until ready to use.

Take the butter out about 30 minutes before using so that it has a chance to soften.

Enjoy!

Technorati tags: butter

Oh, January! Wherefore did thou go?

I was just getting used to you and before I knew it I found myself in February.

Alright, February. Gimme what ya’ got!

The Super Bowl is up first, you say. Super Bowl XLI to be exact.

Well. This is slightly problematic in that I don’t particularly care for football, not to mention the fact that Canada doesn’t even have an NFL team.

Still. It is an opportunity to consume vast amounts of food all in the name of some occasion.

In that light, I simply must share with you one of my very favourite dips. It takes about five minutes to prepare and it’s guaranteed to disappear within five minutes of being set on the table.

It’s that good.

For all you football fans, enjoy the Super Bowl. I shall be eating this dip by the spoonful contemplating what February will send my way next.

Ciao!

The Supreme Artichoke Dip

Adapted from Delicious Dips by Diane Morgan.

• 1 red onion, roughly chopped
• 2 green onions, roughly chopped
• 2 garlic cloves, roughly chopped
• 2 cans artichoke hearts packed in water, drained and roughly chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tbsp. lemon juice
• 1 tsp. grated lemon zest
• 1 cup grated Parmigiano Reggiano
• 1/2 tsp. hot paprika
• 1 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 cup bread crumbs (unseasoned)
• 1 tsp. dried oregano
• 1 tsp. parsley, finely chopped
• 2 to 3 tbsp. olive oil

1. Preheat the oven to 400 degrees F.
2. Place the red onion, green onion, garlic and artichoke in the bowl of a food processor. Pulse until the mixture is combined and everything is coarsely chopped.
3. In a bowl, mix the mayonnaise, sour cream, lemon juice, lemon zest and Parmigiano.
4. Add the onion and artichoke mixture and mix well.
5. Add the paprika, salt and pepper and taste. Adjust seasoning as desired.
6. Spoon the mixture into a 9-inch shallow baking dish (you can use any baking dish as long as it’s shallow).
7. In a bowl, combine the breadcrumbs, oregano and parsley. Add enough oil so that the crumbs clump together and you have a streusel-like topping.
8. Sprinkle the crumbs evenly over the artichoke dip.
9. Bake until the mixture bubbles at the sides and the crumbs have turned a deep golden colour.
10. Serve immediately with pita chips, crackers or bread sticks.
11. Enjoy!

Technorati tags:  artichoke, dip, superbowl

Chilling on the Italian terrace has been the recent activity of choice here in the House of Cream Puff. These past four days have surely been the most glorious days of this Toronto summer. The heat and humidity of July are but a distant memory as we’ve enjoyed leisurely meals on our little patio. A soft  breeze, a gentle sun … everything is green and ripe.

To me, the quintessential food of summer is the food that best exemplifies the carefree, casual spirit of summer. Think of how easy it is to kick off your sandals and walk in the grass, or push open the door and walk out into the backyard. These are not things that you can easily do in winter, where a trip outside means the layering on of clothing and the pulling on of boots and so on. Three-hour stews are fine and dandy in the winter, when the bitter cold keeps you inside. But in summer, I want food that’s fast, delicious and bursting with flavour.

For this reason, I am so deeply attracted to Valentina Harris’ Recipes From an Italian Terrace (my Flavour of the Month for August). There is a directness to her recipes that I like. They are simple and have all the hallmarks of classic summer food:  fresh ingredients, minimal cooking time and emphasis on flavour.

I’m almost embarrassed to be posting this salad because, to be quite honest, it requires almost zero effort. Wash your favourite salad greens and dress them as you like. Arrange them in a plate. Take some fresh bocconcini and wrap them with cured meat. Place your little bundles on the salad. Serve.

I think it took me all of 5 minutes to make this dish. The idea is inspired by a recipe in Harris’ cookbook, although hers is on a larger scale as it’s intended to serve more people. I scaled my version down as it was just my mother, brother and I. But seriously, even if you wanted to make this for 15 people, I don’t think it would take you longer than 15 minutes to prepare. And yet it’s such an elegant looking dish. It’s the perfect appetizer for that summer party you’ve been planning.

Just don’t forget to invite me …

Ciao!

Insalata di Bocconcini con Speck (Salad with Bocconcini and Speck)

Adapted from Recipes From an Italian Terrace by Valentina Harris.

• 6 larger-sized bocconcini or 12 baby ones (I used a type of bocconcino called a treccia. It’s soft cheese that’s pulled into a twist or braid.)
• enough speck to wrap around each piece of cheese that you’re using
• 3 to 4 cups of arugula, washed and torn into pieces
• a handful of cherry tomatoes (to garnish)
• 1/4 cup extra virgin olive oil
• 4 or 5 tablespoons balsamic vinegar
• sea salt
• freshly cracked black pepper

1. In a bowl, mix together the olive oil and balsamic vinegar. Add salt and pepper to taste.
2. Toss the arugula with the dressing and arrange on a serving plate.
3. Take a slice of speck and wrap around each bocconcino. Arrange the wrapped bocconcini on your salad.
4. Garnish with the cherry tomatoes and serve immediately.
5. Enjoy!

Note:  For those of you that are unfamiliar with bocconcini, they are a type of soft, fresh mozzarella that are shaped into round shapes and kept in water or whey. They have a delicate, almost sweet flavour and are very versatile. You can use them in antipasti, in salads, in pasta and even on pizza. Most cheese shops or Italian stores should carry bocconcini. If they don’t, ask for them.

Use cured meats to wrap your cheese with. It’s an interesting variation on the platter of cured meats that Italians will often serve for a snack or as an appetizer. You can use any cured meat you like, but I would recommend prosciutto or speck. Harris uses speck, which is a type of smoked prosciutto common in Northern Italy and also other countries in Europe like Switzerland. It has a stronger taste than prosciutto, but is delicious. If you’ve never tried it, I highly recommend it. For more information on cured meats, or Italian foods in general, check out Micol Negrin’s wonderful site at http://www.rusticocooking.com/. To read specifically about cured meats, click this link:  http://www.rusticocooking.com/curedmeats.htm.

I followed Harris’ directions and used arugula, but feel free to use the salad greens of your choice. If you can use fresh, locally grown salad greens, that’s always best.

Technorati tags: bocconcini, speck, arugula

Wanted:  A large Italian terrace graced with copious amounts of flowers and a breathtaking view. The terrace should feature an enormous table with seating for all my blogger friends. An open bar stocked with chilled Prosecco and San Pellegrino is a must. Please contact Cream Puff if you are in possession of such a terrace and are willing to sell. Cream Puff will pay any price!

An Italian terrace of my very own … now there’s a dream I’d love to see come true! While it may be awhile yet before I actually have a real Italian terrace of my own, it is possible to imagine that I have one right now, and you too, with Valentina Harris’ Recipes From an Italian Terrace.

Before I bought this cookbook, I was unfamiliar with Valentina Harris. It turns out she’s a noted cookbook author (she’s authored more than 30 cookbooks!) and she runs her own cooking school in Tuscany. So you can drop everything and run right over there to enjoy Valentina’s expertise in the area of Italian food and wine. Her school is called Villa Valentina, but I warn you now, visiting her website will make you cry with longing for the hills of Tuscany. Don’t say I didn’t warn you!

So what type of cookbook is Recipes From an Italian Terrace? Well, it’s the kind of cookbook that makes you happy it’s August. It’s the kind of cookbook that makes you look at the simple, fresh ingredients around you and dream of all the wonderful possibilities. It’s the kind of cookbook that inspires and makes you hungry. It’s the kind of cookbook that makes you want to call a contractor and start plans on building a terrace. It’s that kind of cookbook.

Artichoke Pâté, Yellow Bell Pepper Boats, Frittata with Mozzarella, Rice-Filled Baked Tomatoes, Warm Seafood Salad, Stuffed Swordfish Rolls, Florentine Steak, Profiteroles with Ice Cream, Raspberry Semifreddo … I could go on and on and on. This cookbook takes all of the glorious summer foods and offers ideas on how to prepare them simply in order to maximize their flavour.

I’ve never made anything from this book so I knew that it would be a great choice for the Cream Puffs in Venice Flavour of the Month for August 2006. And now that July has passed, hopefully the steamy weather will go with it. Toronto reached a high of 36 degrees Celsius today, but it actually felt more like 48 degrees Celsius!In this kind of weather, the oven becomes the enemy.

But this is exactly where Valentina Harris steps in with her recipe for Mozzarella Farcita (Stuffed Mozzarella). Her recipe uses the most beautiful buffalo mozzarella as a starting point. While buffalo mozzarella was once nearly impossible to find, it is now widely available. Any reputable cheese counter should offer it so search it out and ask for it. Buffalo mozzarella comes in balls and is usually packaged in liquid. It is soft and delicate with an incredible milky sweet flavour. This cheese should be consumed quickly, while it’s fresh.

Harris’ recipe involves splitting the mozzarella into layers and then topping each layer with a filling of celery and smoked fish. As delightful as that sounds, I opted for something a bit different. I combined the first fresh tomatoes from our garden, shallot and basil leaves, along with Italian sea salt and freshly cracked black pepper. I topped each layer with whole basil leaves and then piled on some of the tomato filling. A drizzle of olive oil, some more sea salt, a few cherry tomatoes and some Mediterranean olives to finish.

It couldn’t have been simpler, more refreshing or more delicious! So please join me all this month as we explore the glorious summer food of Recipes From an Italian Terrace.

And if you know of any abandoned Italian terraces requiring occupants to fill and enjoy it … I am most definitely interested!

Ciao!

Mozzarella Farcita (Stuffed Mozzarella)

Adapted from Recipes From an Italian Terrace by Valentina Harris.

• 4 buffalo mozzarella (weighing 8 or 9 ounces each), drained of any liquid and sliced into three layers
• 2 large or 4 small, ripe tomatoes
• 12 whole basil leaves
• 1 shallot, sliced finely
• extra virgin olive oil
• sea salt
• freshly cracked black pepper
• cherry tomatoes and black olives to garnish

1. Roughly chop your tomatoes so that you have small chunks of ripe tomato. Keep the tomato juices and put both the tomatoes and juice in a bowl. Add the shallot and drizzle with 2 or 3 tablespoons of olive oil. Add 1/2 a teaspoon of sea salt and a 1/4 teaspoon of cracked black pepper. Mix well and set aside for 30 minutes for the flavours to develop.
2. On a serving plate, place the first layer of each ball of mozzarella.
3. Top with a basil leaf and then sprinkle on some salt and pepper.
4. Put a spoonful or two of the tomato mixture on the basil leaf and top with the second layer of mozzarella.
5. Top each mozzarella layer with another basil leaf and sprinkle with salt and pepper.
6. Put a spoonful or two of the tomato mixture on each basil leaf and top with the final layer.
7. Top each mozzarella with a basil leave as garnish. Drizzle with olive oil and with any reserved tomato juices. Sprinkle with salt and pepper and garnish the plate with cherry tomatoes and olives.
8. Serve immediately.
9. Enjoy!

Note:  This recipe serves 4. If you cannot find buffalo mozzarella, you can use whole milk mozzarella in its place.

Technorati tags:  buffalo mozzarella, mozzarella, tomatoes, basil, tuscany, italy

"How beautiful it is to do nothing, and then rest afterwards."

Spanish Proverb

How I am hoping to truly discover the meaning of this proverb over the course of the next week! After a hectic beginning to 2006, I’m happy to say that I have a few days to myself. So today is a beginning of sorts for me. It’s the beginning of a week of days that I’m hoping to spend in quiet enjoyment of so many of the things that I often miss … that we all often miss … while living our busy lives.

I want to enjoy the spring weather that has finally come to Toronto. I want to enjoy the Easter season and all of the lovely traditions and food the season brings with it. And I especially want to enjoy the moments of stillness, where there are no chores to get to, meetings to run to, and endless errands to get done. There’s just the prospect of the hours that stretch before you, for you to do with them as you please.

As I contemplate the beginning of my mini-holiday, I’ve also been thinking about Easter lunch on Sunday. While my mother usually handles the meal (you’ll read all about it I assure you), I usually fill in for duty in the antipasti and dessert department. Dessert is covered, but the antipasti are up in the air.

Strangely, I always find the antipasto the most difficult part of the meal to prepare. Antipasto is Italian for "before the meal" and while it can be referred to as appetizer, it’s not quite the same thing.

For Italians, the purpose of the antipasto is to wake the mouth up and prepare the stomach for the meal that is about to come. Antipasti (the plural of antipasto) should always be small and provocative, but never overpowering. They should be memorable, but never the only thing you remember about the meal.

The antipasto, you see, is a delicate art.

The best antipasti are usually the simplest. A slice of paper-thin prosciutto with a perfectly ripe fig  … fragrant mushrooms, sauteed briefly in butter with a shaving of Parmigiano Reggiano and a drizzle of balsamic vinegar … the perfect late-summer tomato, quartered and touched with a few drops of olive oil alongside the freshest bocconcino. So simple and yet, not as easy as you might think.

You see you can’t cheat with the antipasto; it’s only as good as good as the ingredients you use. A supermarket tomato purchased during the month of April, when tomato season is still a long way off, just won’t cut it. The antipasto is unforgiving.

So as I find myself facing the beginning of my mini-holiday and contemplating the beginning of Easter lunch, I turned to Lori Longbotham’s Lemon Zest, the Flavour of the Month for April 2006, and I knew exactly which recipe to try:  Lemon and Fig Tapenade.

Dolloped onto a piece of bread covered with a slice of mild goat cheese, I had a feeling that this might just be the right antipasto. I’m glad to say I wasn’t disappointed. The tapenade, which included the unusual addition of dried Black Mission figs, was sweet, salty and briny (thanks to the olives) all at the same time. But underneath those flavours, was the steadying presence of lemon, both in the form of lemon zest and the Lemon Oil that I had at the ready. Paired with a slightly tangy, soft goat cheese, it was a bite to awaken the senses. And as with all really good antipasti, it was simple to make. I do believe I’ve found my antipasto for Easter lunch!

And so now that I have spent some doing nothing but thinking about how to begin enjoying both a few days off and the pleasure of a meal to come, I shall do as the Spanish do and rest.

Ciao!

Lemon and Fig Tapenade

Adapted from Lemon Zest by Lori Longbotham.

• 2 garlic cloves, peeled
• 2 dried Black Mission figs, stems discarded, quartered
• 2 anchovy fillets
• 1 cup brine-cured black olives, pitted (I used Kalamata olives.)
• 1 tablespoon drained capers
• 3 tablespoons Lemon Oil or olive oil
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons brandy
• a pinch of freshly-ground pepper

1. Turn on the food processor and add the garlic cloves to the bowl with the motor running. Once the garlic is finely chopped, drop in the figs and anchovies. Continue to process until finely chopped.
2. Add the olives and capers and again process until finely chopped.
3. Transfer the mixture to a bowl or a container with a lid. Add the Lemon Oil or olive oil, lemon zest, lemon juice, brandy and pepper. Mix well and taste. Adjust the seasonings to suit your tastes.
4. Either serve the tapenade immediately, or refrigerate in a covered container. Bring the tapenade to room temperature before serving.
5. Enjoy!

Note:  This makes about 1 cup of tapenade. Instead of brandy, you can use Cognac. Lori suggests serving the tapenade with a mild goat cheese (which is what I did). Don’t forget to add lots of crusty bread!

Technorati tags:  olives, figs, lemons, tapenade

Hard day at work? Long day at school? Busy day getting the house in order?

Don’t worry about it. Come in. Take your shoes off. Sit down and make yourself at home. Cream Puff’s house is your house.

Here’s a cool glass of crisp Prosecco. And right here, in front of you, is a lovely dish of Green Olives with Lemon Oil, Fennel and Garlic. Don’t be shy … go ahead and try one … I insist!

After all, you’ve had a hard day at work. A long day at school. A busy day at home.

Go ahead. You deserve it!

Ciao!

Green Olives with Lemon, Fennel and Garlic

Adapted from Lemon Zest by Lori Longbotham.

• 2 cups cracked green Mediterranean olives
• 6 thin lemon slices, seeded
• 3 garlic cloves, peeled and crushed with the side of a knife
• 2 tablespoons Lemon Oil (click here for the recipe)
• 1 teaspoon crushed fennel seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sea salt

1. Mix all of the ingredients in a bowl.
2. Refrigerate (covered or in a container with a lid) for at least 1 day.
3. Serve at room temperature.

Note:  This will keep in the refrigerator for up to 2 weeks. The original recipe used coriander seeds but I’m not a huge fan so I used fennel.

Technorati tags:  lemon, green olives

As we say goodbye to Day 5 of the 2006 Torino Olympics, it’s time to continue our journey in Piemonte. Having enjoyed our bagna caôda, there’s still room for another antipasto before we settle down for the first course.

People often say that Piemonte is a region that demonstrates significant French influence both in the language and in the cooking tradition. This is likely due to the fact that Piedmont was once part of the French province of Savoy, when, in 1046, it was taken over by the House of Savoy. But the Piemontesi will surely say that they have a language and cooking tradition that is all their own.

Located in Northern Italy, Piemonte has a population of approximately 4.3 million people.  Its capital is Turin (Torino, in Italian). The region produces a significant amount of corn, barley, wheat, rye, oats and rice. In fact, sixty per cent of Italy’s rice is produced in Novara and Vercelli.

Piemonte is also well known for its white truffles, wild mushrooms, game and wines, most notably Barolo and Barbaresco. And while Piemonte is famous for these treasures, and rightly so, the region is also home to some of Italy’s most renowned cheeses, Robiola being one of them.

Robiola (pronounced roh-bee-OH-lah) is a soft cheese, usually made of cow’s milk, goat’s milk or a combination of the two. Some producers of Robiola will also add sheep’s milk to the mix. Robiolas are generally eaten fresh, and are rarely aged for longer than three months. They are often served simply, with a sprinkling of fresh herbs, and pair very nicely with wine.

While many famous cheeses are produced in large quantities, Robiola is very much an artisanal cheese. There are countless variations of Robiola including cheeses that are wrapped and aged in chestnut or cabbage leaves.

Generally-speaking, Robiola is mild in taste, although aged versions can take on a more distinct, sharp flavour. Still, Robiola is not an overpowering cheese. Served at room temperature, Robiola is soft and creamy and perfect for spreading on freshly-toasted country bread.

While Robiolas can vary in shape, most versions from Piemonte (Robiola is also produced in Lombardia), will be round and have ridges on the top and bottom.

I was fortunate enough to find Robiola at an incredible cheese purveyor in Toronto called The Cheese Boutique. While I ate some of the robiola with a bit of bread dipped in olive oil, I used most of the robiola to try a recipe for a cheese spread. The Piemontesi are fond of antipasti that make use of their locally-produced cheeses.

With this delicious spread, a freshly-baked focaccia and a glass of red wine, I happily settled down to watch the highlights of Day 5 at the Olympics.

I had no need for dessert … my dreams of Piemonte were sweet enough! 

Ciao!

Cipollata Rossa con Robiola (Robiola and Scallion Spread)

Adapted from Rustico by Micol Negrin.

• 1 red bell pepper, roasted, skin removed and coarsely chopped
• 2 scallions or green onions, white parts only, coarsely chopped
• 1 tablespoon sweet paprika
• 2 tablespoons fresh lemon juice (1/2 a lemon)
• 2 tablespoons extra-virgin olive oil (plus more for brushing on bread)
• 1/2 teaspoon salt
• 1/2 pound fresh Robiola
• loaf of your favourite bread

1. If you can’t find roasted peppers, buy a fresh red bell pepper and roast it yourself. Cut it in half, remove the seeds and place it cut side down on a baking sheet under the broiler. Broil for about 15 minutes, or until the skin is blackened. Cover the pepper with foil wrap and let sit for 15 minutes. Once it’s cool enough to handle, peel off the skin and coarsely chop the red pepper. Place it in a food processor.
2. Add the scallion or green onion, the paprika, the lemon juice and the olive oil. Process until smooth.
3. Add the robiola and the salt. Process until smooth. Taste for seasoning and adjust accordingly.
4. Turn mixture into a serving bowl.
5. Slice your loaf of bread into 1/2-inch thick slices. Toast in the oven or in a toaster. Once toasted, brush with olive oil and arrange on a serving platter. Serve with the robiola spread.
6. Enjoy!

Note:  This recipe serves 6.

Imagine, for just a moment, that you are a vegetable, washed and trimmed and waiting for what comes next.

Imagine that you are a piece of the heart of a cardoon. Or the leaf of an artichoke, perfumed with lemon after having it rubbed across your skin. Or a ruby red strip of bell pepper, painted with olive oil. Or a stalk of fennel, crisp and white and ready to impart your anise flavour.

Imagine that you are an asparagus spear, tender and green. Or a Belgian endive leaf, white with hints of gold around your edges. Imagine that you are whatever vegetable that you choose to be.

And now imagine, that waiting for you, is a bath … a hot, luxurious bath of garlic cooked until its creamy; of anchovies cooked until they have melted away and lost their pungency in favour of mellowness; and of olive oil and butter, married over the slowest heat until they have become one.

Imagine that each day, you push your way up through the soil of a place called Piemonte, which in Italian means a pie dei monti or at the foot of the mountains. And imagine that this land is called Piemonte because it lies in the embrace of the Alps and the Apennines, and that everyday you are kissed by the mountain sun.

Imagine that around you, surrounding you, are mountain plains where cattle graze; fertile valleys and hills where fruits, nuts and grapes grow; and mountain waters where the fish are still plentiful. And all of this is tended to by the people of this land, known as the Piemontesi. These people are proud and devoted to their land. They follow the same rhythms that their descendants did. They know who they are. They know where they come from.

Imagine that these people, with their traditions and history, take pleasure in what the land gives them. And in so doing, they maintain the culinary treasures they are blessed with:  meat, butter and cheese from the mountain plains; apples, pears and walnuts from the valleys; grapes from the vineyards; and trout and perch from the mountain waters. Not to mention the rice, corn, and barley.

But imagine also, that these people remember to celebrate life’s moments with their food. So that for every holiday, and every festival, there is a special dish or two that is prepared in the time-honoured way. Slowly, never rushing. Properly, never cutting corners.

And imagine that one of these dishes is bagna caôda, bagna meaning bath and caôda meaning hot. This dish is prepared by putting olive oil and butter into a pan, and allowing the butter to melt over a low heat. Once the butter is melted, the garlic is added and cooked briefly, so as not to take on any colour. And once this is done, the anchovies are added and the mixture is cooked slowly until the anchovies have melted away. And this hot bath is transferred to a pot and brought to the table and placed over a flame.

Imagine that while all the world watched Piemonte’s capital city of Torino, miles to the South, as it celebrated the opening of Olympic games with much light; fanfare; and fire, the Piemontesi gathered around their own tables and watched their own flame as it warmed the bagna caôda.

And now imagine again, that you are that vegetable, and that you are finally dipped into that liquid gold, creamy and rich with garlic and anchovies. Imagine what bliss.

Imagine.

Ciao!

Bagna Caôda

This recipe is adapted from three versions which I found in the following cookbooks:  Italian Farmhouse Cooking by Susan Hermann Loomis, Rustico by Micol Negrin and The Essentials of Italian Cooking by Marcella Hazan.

• 12 anchovies (packed in oil), drained and finely chopped
• 6 cloves of garlic, finely minced
• 12 tablespoons unsalted butter
• 1/2 cup extra-virgin olive oil
• salt and pepper to taste
• your choice of any assortment of raw vegetables (fennel, Belgian endive, bell peppers, broccoli, cauliflower, asparagus, artichokes, cardoons — for this recipe I used fennel and Belgian endive)
• 2 to 3 red bell peppers, roasted (if you do not use fresh bell pepper, you can roast them and use the roasted bell peppers instead)

1. Clean, wash and dry all of your vegetables; arrange in a serving platter and set aside.
2. In a saucepan, heat the olive oil and butter until the butter is melted. You should do this over a low flame as you do not want the butter to burn.
3. Once the butter is melted, add the garlic and cook for about  5 minutes. Be careful that the oil and butter do not get too hot as to cause the garlic to fry. Stir often.
4. After five minutes, add the chopped anchovies and continue to cook over low heat, stirring often. Cook for 15 minutes. You’ll notice that the anchovies will begin to dissolve and melt down.
5. After the 15 minutes, stir the the bagna caoda and taste it. Be careful as it will be very hot. If you feel it needs salt and a bit of pepper, season to taste.
6. If you have a pot and flame device that will keep the bagna caôda hot, or a fondue pot, pour the bagna caôda into the pot and light the flame. Serve the vegetables with the bagna caôda for dipping.
7. If, like the Cream Puffs in Venice household you do not have one of these contraptions, the best way to serve the bagna caôda is to pour it over your platter of vegetables. Be sure to serve lots of crusty bread as well.
8. Enjoy!

Note:  This recipe serves 6. For the information about Piemonte in this post, I am indebted to Micol Negrin’s Rustico and Claudia Roden’s The Food of Italy.