Cauliflower With Bagna Cauda Recipe 435

CAULIFLOWER WITH BAGNA CAUDA RECIPE - (4.3/5)

Steps:

• Bagna Cauda: In a small saucepan, combine the anchovy, garlic, butter, oil and lemon zest. Bring to a simmer over low heat and cook for 10 minutes. Remove from heat and hold in a warm place. Cauliflower with Bagna Cauda: 1. Bring to a boil a pot of salted water large enough to fit the cauliflower. While the water is heating, trim about an inch of the core from the cauliflower and remove any large leaves, leaving the smaller ones intact. Through the core, cut the cauliflower into 6 wedges. 2. Add the cauliflower to the pot and cook just until slightly tender, 2 to 4 minutes. Remove the cauliflower and place it in a bowl of ice water to stop the cooking. Remove and pat dry. Season each piece with a pinch of salt and pepper, or to taste. 3. Heat a heavy-bottomed sauté pan (preferably cast iron) over medium-high heat. Add the oil to coat the bottom of the pan. Add the cauliflower pieces and sear them on each of the two cut sides until nicely browned, 6 to 8 minutes. Transfer the cauliflower to a serving platter. 4. Spoon some of the warm bagna cauda over the cauliflower, placing the rest in a bowl to serve on the side. Garnish the cauliflower with chopped parsley. Using a lemon zester, zest strands of lemon over the cauliflower.

BAGNA CAUDA

Steps:

• Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
• Dip in the crudites and eat.

BAGNA CAUDA

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
• Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

ITALIAN APPETIZER - BAGNA CAUDA

Steps:

• In a saucepan over medium heat, combine the olive oil and butter. Season with black pepper. Heat until butter melts, then add garlic. Cook until garlic has softened but not browned. Remove from heat, and stir in cream. Serve warm.

AUSTRALIAN BARRAMUNDI WITH WINTER VEGETABLES BAGNA CAUDA AND TOASTED BREADCRUMBS

Steps:

• Season the fish with the lemon zest, thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
• Preheat the oven to 375°F.
• Toss the breadcrumbs with 1 tablespoon olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they're golden brown and crispy. Toss in the remaining tablespoon parsley.
• Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches.) Season the fish with salt and pepper on both sides. Swirl in the remaining 2 tablespoons olive oil and wait 1 minute. Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a bit more once you take it out of the pan.
• Arrange the winter vegetables bagna cauda on a large warm platter. Nestle the fish among the vegetables, and squeeze lemon juice over the top. Spoon the 4 tablespoons of reserved bagna cauda over the fish, and shower the breadcrumbs on top.
• Winter Vegetables Bagna Cauda
• Bring a large pot of heavily salted water to a boil.
• Cut the cauliflower into florets each the size of one large bite. Cut the baby fennel in half lengthwise, or cut the large bulb into twelve wedges, keeping the root end intact. Trim the radish stems to 1/4 inch, and cut each radish in half lengthwise. Peel the baby carrots, leaving 1/4-inch stems, and cut them in half lengthwise. For larger carrots, peel them and cut on the diagonal into 1/4-inch-thick slices. Trim the ends of the baby broccoli, or cut the larger head into large bite-sized florets.
• Starting with the lighter-colored vegetables first, blanch each vegetable separately until tender, and cool on a baking sheet. (You'll need to taste for doneness; the vegetables should be tender yet still somewhat firm, since they will continue to cook a little after you remove them from the water.) Remember to bring the water back to a boil before each new batch of vegetables.
• Heat the olive oil and butter in a medium saucepan over very low heat. Add the anchovies and chile and cook 3 to 4 minutes, stirring with a wooden spoon, until the anchovy melts into the sauce. Add the garlic and thyme. Turn off the heat, and let the garlic finish cooking in the hot oil. Season with a heaping 1/2 teaspoon salt. Taste for seasoning.
• Place the endive and Treviso in a large salad bowl.
• Heat a large sauté pan over medium heat for 1 minute. Without stirring, spoon 6 tablespoons of the oil from the top of the bagna cauda and add it to the pan. Add the cauliflower, fennel, radishes, carrots, and broccoli. Season with salt and pepper. Cook 4 to 5 minutes, stirring often, to coat the vegetables well and heat them through.
• Stir the bagna cauda well, and set aside 4 tablespoons of it. Pour the rest of the bagna cauda over the vegetables. Toss well to coat, and transfer the vegetables to the salad bowl. Toss with the Treviso and endive, and season generously with lemon juice. Taste for seasoning.
• Note
• Season the fish with lemon zest and herbs in the morning or night before. You can make the bagna cauda and prep all the vegetables in advance, sautéing the vegetables in the bagna cauda while you cook the fish.

BAGNA CàUDA AND AIOLI

Steps:

• First, figure out how many vegetables you need to serve your guests. Then, for the vegetables, sit down in a garden chair with a bottle of rosé or pastis, a cutting board on your knees, and a good paring knife. Throw the peels straight into the garden.
• To make the aioli, combine the oils in a measuring pitcher. In a food processor, combine the potato, egg yolks, egg, and as much of the garlic as you like and process until smooth. (Potato is added to the traditional aioli for texture; you can also use bread that has been soaked in milk.) With the motor running, slowly drizzle in the combined oils. The mixture should emulsify with no problem. Keep a glass of warm water handy, however, in case the mixture splits. If it does, immediately add a spoonful or two of the water, pulsing as you add. When all of the oil has been added, season with salt and pepper. To finish, add the lemon juice. Refrigerate until serving.
• To make the dip, in a small saucepan, combine the cream and anchovies and simmer over medium-low heat until the cream is reduced by one-third. Bring the heat down to low, and, using a hand blender, blend in the garlic and oil. Using a hand whisk, delicately whisk in the butter a few cubes at a time. The mixture may break and split. If it does, add an ice cube and whisk again. Season generously with salt and pepper and serve warm. If the weather is chilly, keep the dip warm on a fondue warmer on the very lowest setting.
• Serve the vegetables along with the garnishes of your choice in a nice bowl or arranged on a platter along with the dip and aioli.
• I AM FORTUNATE TO SPEND A FEW WEEKS of each summer in the small town of Keremeos in the Similkameen Valley, in the interior of British Columbia. It is beautiful and hot, and has good wine and great farms. Not too hippie, not too "the man," but just right. A guy named Yuri and his wife farm there, growing (among other things) the best Russian garlic: big, red, and curved like the roof of the Kremlin. It's what I imagine opium must feel like to touch, sticky and rich. You can shave it like you would a truffle. I buy a few hundred bucks' worth of it every year and I keep it at home and not at the restaurant as I don't think I have the self-control needed to politely explain to a cook that you don't half-assly fill your stockpots with it. I don't get high like that on produce often; in fact it irritates me when others do it. So I guess I'm using my wild card here.