As an appetizer for my Piemonte-themed evening I decided to make bagna càuda. This is a hot dip sauce made with olive oil, anchovies, and garlic and served with raw or cooked vegetables to dip. There are many varieties, with a lot of them including butter besides olive oil or even milk or cream. Also the vegetables used are endless.
I tried it with a lot of vegetables including celery, fennel, and jerasulem artichoke, and decided that I liked red bell peppers and cauliflower best. In Piemonte the bagna cauda is served in an earthenware vessel with a flame to keep it warm called a fujot, and during the trial run I also noticed that I needed one as well. Traditional fujot are difficult to find outside of Piemonte, but I found something that was intended for chocolate fondue that worked very well 🙂
lots of garlic
raw vegetables of your choice
The tasting during the serata piemontese showed that we liked the cauliflower best with a white wine from Piemonte called Erbaluce, and the bell pepper best with a red wide from Piemonte called Dolcetto di Dogliano. It is not a coincidence that the color of the vegetable coincides with the color of the wine, as color and flavor often go together.
Two years ago on December 1 I posted about sous-vide rack of lamb. Again the photography leaves a lot to be desired, but you can see very well how beautifully pink the lamb was. Rack of lamb is one of my favorite meats, and cooked sous-vide it is always perfectly medium rare right to the very edge of the meat without any overcooked meat.