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Q). We are trying to
eat more vegetables and are tired of just steaming them. Can you share
anything new for us to stay on course for healthier eating?
Sam Jacobs, Seaside, CA
A). An old friend from Reno by the name of Cam Solari, who used
to make this delicious dish called bagna calda
(pronounced banya cauda), and it has always
stuck in my mind. The name of this dish translates as "hot bath" and is
a mixture of olive oil, lots of garlic, anchovies and butter all slowly
simmering to make a dipping sauce that is great with raw vegetables.
It's healthy and does it taste good. Cam's family came from Italy's
Piedmont region and his favorite foods included wild mushrooms, risotto,
polenta, pasta and, once in a while, a bit of wine. He called me last
week
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and we renewed our
friendship. I sent him out a package including some dried mushrooms, my
favorite polenta, some anchovies, pecorino cheese and some tapes of my
TV show. He called a few days later to thank me for the gifts and to
request more shows. He said watching them made the time fly by while he
was doing his 5-hour dialysis treatment, every other day. All right,
Cam, as long as you send me the recipe for that killer bagna calda that
you used to make for the fishing buddies at the little lake above Tahoe.
So, here it is folks:
Cam Solari's Bagna Calda
Recipe
Serves 4-5 people
1 1/4 cup extra virgin olive oil
1 pound sweet butter
15 cloves of peeled garlic (now we're talking!)
4-5 small cans of anchovy fillets |
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On a very low heat, place the garlic into a
pot with the oil. Do not make it too hot, it must be on low. Cooking low
and slow, it should take about an hour. The garlic is ready when you can
mash it easily. Next add the butter and let it melt and then add the
anchovies. While it's cooking, prepare raw washed vegetables for
dipping. I like to use, assorted bell peppers, zucchini, cauliflower,
broccoli, celery, cabbage - you get the picture. You can also use boiled
baby potatoes, grilled onions, shrimp and good French bread. The
incredible flavor of this dip along with the crunch of the veggies will
make you crazy so watch out! Thanks Cam - I love you, man.
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Here's another favorite dip for your
Super Bowl party:
Artichoke/Spinach Dip Recipe
makes about 2 ˝ cups
1 1/2 ounce jar of artichoke hearts
1/4 cup of mayonnaise
1/2 teaspoon grated lemon zest
10 ounce bag of spinach
3 tablespoons of lemon juice
salt and pepper to taste
Tabasco sauce to taste
Chop artichokes in a food processor fitted with a steel blade. Set
aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry
and chop in food processor. Add chopped artichoke hearts and remaining
ingredients and process just until blended. Prepare a day in advance.
Serve with vegetable sticks or tortilla chips. |
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Q). I was recently introduced to
mussels. I found out that I like them a lot. Are they very easy to
prepare? Do you have a recipe that I can use?
Via e-mail
A). You bet - mussels are just not appreciated enough in this
country. They sure are everywhere else. It must have to do with the
texture or maybe most cooks don't cook them right. They overcook them.
Folks, cooked properly, mussels will make you dance. Here's an easy one
for you. Don't over cook and don't under cook.
Mussels in Fennel Sauce Recipe
Serves 4
6 dozen mussels, scrubbed and de-bearded
8 T. butter, 5tbsp. cut into pieces
2 T. finely chopped shallots
1 cup dry white wine
1 cup finely chopped fennel
1/2 cup clam broth
1 1/4 cups heavy cream |
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salt and freshly ground pepper
cayenne pepper
finely cut chives
finely chopped fennel leaves
In a large pot, melt 3 tablespoons of the butter. Add the shallot and
sauté it until soft. Then add the mussels, wine, fennel and clam broth.
Cover the pot and bring the contents to a boil. Shaking the pot
occasionally, steam the mussels for five to seven minutes, or until the
shells open. Remove the mussels, take the meat out of the shells and set
the meat aside. Strain the cooking liquid and boil it to reduce it to
about 1 cup. Add the cream, stirring frequently and boil until the sauce
lightly coats the back of a spoon. Gradually whisk in the butter pieces.
Stir the mussels into the sauce and season the mixture with salt, pepper
and cayenne. Add the chives and fennel leaves. Serve immediately. |
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Mushroomers Alert: The annual Mushroom & Wine Foray in the Sonoma Valley
is coming later this month on February 19th. Call (800) 966-9365 for
details and be sure to tell them I sent you! Speaking of mushrooms,
Monte Vista Market has some black trumpet and hedgehog mushrooms - some
real beauties!
Here is another great Sicilian recipe as a side dish for
barbecued fish - this one is from my mom's neighbor, Anna |
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Sardina. Anna's is from Sicily and as her late husband was a skipper of
a fishing boat, she knows fish. The sauce she makes for her fish is
called bistu, which means "to beat" in Sicilian dialect. In this
case, it's beating tomatoes, garlic, olive oil and oregano using a
mortar and pestle until it makes a sauce. Here is a secret weapon to use
on 4 people to make them smile. Again, you must use a mortar and pestle
to make this come out right, a food processor doesn't work. Start by
beating 2 pounds of ripe chopped
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tomatoes until mushy. Then bistu 16 whole garlic cloves until completely
mashed. Finally, bistu 15 leaves of fresh basil and add a splash of
extra virgin olive oil to break it up. Place the tomatoes, basil and
garlic mixture into a bowl and add 1/2 cup of extra virgin olive oil and
1 tsp. of crushed red pepper. Boil 1 pound of linguine medium well,
drain and toss in the sauce by flipping it around. Serve in bowl with
fresh grated Pecorino - and you've got it! Thanks Anna!
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