another new show alert -- the bridge debuts tonight on fx. this reviewer has high hopes for it. another serialized detective murder mystery show, this time set at the mexican border in el paso and juarez.
The oldest, tallest tree in NYC. Located in Alley Pond Park. Well, okay, "probably" the oldest. And the tallest that has been "carefully measured".
Mark Bittman's How to Cook Everything iPhone and iPad app is free right now on the iTunes store in honor of their 5th anniversary.
yowza, i thought its been uncomfortably hot here....
Worried about being tracked by your electronic toll pass? Well worry no more. They don't need that shite.
rafael nadal ousted from wimbledon in straight sets for his first first round exit from a major tournament. this may be the first and last thing i have to say about wimbledon so soak it up!
Creamy Bagna Cauda Recipe - Italian Bagna Cauda Recipe
Recipe Type: Appetizer, Dips & Spreads, Anchovy
Cuisine: Italian
Yields: 6 to 8 servings
Prep time: 15 min
Cook time: 15 min
Ingredients:
Raw vegetables of your choice (see below)
2 cups heavy cream
6 to 8 cloves garlic
1/4 cup butter or extra-virgin olive oil (or a combination of both)
10 finely chopped flat anchovy fillets packed in olive oil, drained*
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley (optional)
1 (1 pound) loaf crusty Italian or French bread, cut into 2-inch sections
* Use only good-quality Spanish or Portuguese anchovies. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste. To purchase Anchovies and Anchovy Paste, check out What's Cooking America's Kitchen Store.
Preparation:
Wash and prepare the vegetables several hours before using them. Cut vegetable into strips about 3 inches long and 1/2-inch wide. Place all the vegetables in ice water to crisp. NOTE: Remember, this is a dip for vegetables freshly picked at the peak. Use only the youngest, sweetest variety of them as possible, and before serving pat all the vegetables dry with a towel.
In a large heavy saucepan over medium-high heat, add cream and garlic cloves; bring just to a boil, lower heat to medium, and cook, stirring constantly to prevent scorching or boiling over, approximately 15 minutes or until the cream has thickened and reduced by half (approximately 1 cup). Remove from heat and let cool slightly.
In another saucepan, melt the butter (or olive oil). Mash anchovies with a fork and add to butter, along with cayenne pepper and parsley; cook until the anchovies dissolves into a paste, about 5 minutes.
Put the reduced cream, garlic cloves, and anchovy mixture into a blender and purée until the mixture is very smooth. (The recipe may be made ahead to this point.)
In a saucepan, reheat the Bagna Cauda at a very slow simmer, stirring constantly, but do not let it boil.
Serve in warming dish over candle (a fondue pot works well). If sauce begins to separate while standing, a few turns with a whisk will bring it back together. Sauce may be made ahead and kept refrigerated in covered jar. To re-warm, place jar in cold water in a pan and gently raise the heat until mixture is liquid again.
Dip vegetables into the Bagna Cauda (a fondue-style fork will help), holding a piece of bread under the vegetable after dipping. After dipping a few pieces, the bread will be fragrant with oil and delicious to eat.
Makes 6 to 8 servings (1 1/2 cups).
Suggested Vegetables:
Artichokes
Belgian endive
Bell peppers (red and yellow)
Cardoons
Carrot sticks
Cauliflower florets
Celery sticks
Cherry tomatoes
Cucumber, peeled
Fennel bulb
Radishes
Scallions(green onions)
Small whole mushrooms
Zucchini, peeled
Haha. At the Hollywood in Portland tonight.
