Bagna Cauda Bagda cauda means warm bath, in this case for dipping raw vegetables and spears of bread to catch the drips of this hugely flavorful mixture of garlic, anchovies, olive oil and melted butter. While the dish was originally created to be used with raw winter vegetables like cabbage, broccoli and leaves of bitter radicchio, it's wonderful year-round with any sturdy vegetable, including zucchini, endive, carrots, celery, asparagus, and sweet bell peppers. Because the main ingredient is oil, the mixture will keep separating much as a salad dressing would. But just give it a periodic stir and resist any other ingredients, like cream, to emulsify it because this will make the dip far heavier in texture. You can use anchovies that have been packed either in salt or oil but if you use salt-packed, be sure to rinse them completely before adding to the dip. This dip is always best when served warm. Makes 1 cup.
Soft Scrambled Eggs - Recipes - food52 - food community, recipe search and cookbook contests Author Notes: First, a confession: I used to hate scrambled eggs. They reminded me of sulfur-infused cardboard. Or insulation. Years later, I learned how to make creamy, soft scrambled eggs, and now I crave them regularly. Good, free-range eggs are paramount to this recipe, for both taste and safety reasons, and they require very little embellishment: I add a small lump of mascarpone or creme fraiche, a dribble of cream, or whatever is around (not milk, which makes them tough), a dash of salt and pepper and nothing else. But I do believe that excellent scrambled eggs need to be cooked in butter -- even in a non-stick pan -- and while we're on the subject, salted butter is my preference. Serves 2 4 large free-range or organic eggs 1 tablespoon mascarpone, creme fraiche, cream, what have you Dash of salt and freshly ground pepper, plus more for serving Knob of salted butter In a medium bowl, whisk together the eggs, mascarpone, salt and pepper. This recipe is a Community Pick!
Food Wishes ? Video Recipes Making Butter - Kitchen Notes Sometimes, buying cream in bulk is too good of a deal to pass up. For about the price of two cups (470 mL) of heavy cream at the supermarket, you can pick up a half gallon (8 cups) at the local wholesaler. But, unless you're cooking for a party, that's a lot of cream to use up before you hit the expiration date. After you've made a couple cream pies, , you realize that you've only used four cups of cream! What do you do with the rest? I suppose I'm obliged to talk briefly about how butter isn't actually bad for you and how natural saturated fats can actually be beneficial to your body and, maybe, even necessary for good health. It turns out that butter is excellent source of vitamins, anti-tumerogenic fatty acids, anti-microbial fatty acids, and dietary cholesterol. Making butter is simple and easy (with modern appliances). Start by pouring heavy cream into the bowl of a standing mixer. Increase the speed to medium-high or high (if the cream allows that without splattering).