Easy Company Fare: Mustard Crusted Chicken Thighs

Everyone needs a few tried and true chicken recipes in their repertoire … the kind of recipes that only use a few staple ingredients and can be whipped up in a flash for a weeknight dinner.

This is one of those recipes.

It was an idea that came about while we were looking through the pantry, trying to think of what to have for dinner (an all-too-common occurrence, but one that often meets with mixed results). I had a package of chicken thighs that needed to be used, but no time to marinate them as I normally would.

So, I decided to rely on flavorful staples I had lying around -- a few tablespoons of mustard, fresh herbs and a bit of wine. I decided a bit of butter would keep the baked chicken moist, while ensuring a bit of caramelization on the exterior. And what started off as an impromptu experiment turned into one of the most delicious recipes I've come up with in a long time.

These delicious chicken thighs are impressive enough to serve to impromptu guests, but they feel just as at home alongside a pile of fluffy mashed potatoes and green beans.

Mustard Crusted Chicken Thighs

There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.

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Rosemary Garlic Leg of Lamb

Alright, alright. So, this is the worst possible time to post this recipe.
It's hot. It's humid. And the last thing you want to do is turn on your oven to roast a leg of lamb.

I understand. But, I can assure you that you'll want to bookmark it for another occasion -- or pin it to your Pinterest page. Because it's easy. And delicious. And the leftovers will give you fodder for some of the best lamb pitas you've ever eaten in your life.

Meet the garlic and rosemary infused leg of lamb -- one of the simplest and best recipes I've created in a long while.

Best of all, you probably don't need to measure anything.

I used a relatively small leg section for this recipe. It weighed about three pounds, which means that, at 20 minutes per pound, it took just over an hour to cook (I shot for an internal temperature of about 135, which is medium rare; you can go slightly higher if you want, but I'd encourage you not to overcook it).

The size of the leg isn't all that important here. But, the shape of the leg is.  You want a piece of leg that is approximately the same thickness all over -- which means it will cook evenly.

Equally as important is the rub, which you want to apply to the lamb the day before you roast it.

For my leg, I used about six garlic cloves, about 2 tablespoons chopped fresh rosemary, a teaspoon or so of salt, lots of freshly ground pepper, a splash of red wine vinegar, and an equivalent splash of olive oil.  You'll mix it altogether into a loose paste, and then rub it all over the lamb.  Be sure you poke a few holes in the fat and get the rub into all the nooks and crannies... you'll thank me later.

After the leg marinates overnight, you'll want to heat up some butter over medium-high heat in a large oven-proof skillet. When it melts and the foam subsides, you'll want to brown the lamb shank on all sides. While it's browning, you can preheat your oven to 350F.

When the lamb is browned, pop it right into the oven and leave it for around an hour, probing it with a thermometer to check its internal temperature for doneness.  Then, before carving, let it rest for 10-15 minutes. It will be the longest 10-15 minutes of your life... but I assure you, it's worth it.

Serve up with a nice saute of summer zucchini, onions, and cherry tomatoes sprinkled with fresh oregano and mint.

Makes you smile just thinking about it, doesn't it?
And for a moment, I'll bet you forgot all about the heat wave... at least we hope so!

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Truffle Butter Popcorn with Parmesan and Rosemary

 One of our very favorite preservation techniques is compound butter. It is a snap to make, and is a most excellent way to preserve the fleeting flavor of even the most transient of seasonal items, such as ramps, green garlic, or wild mushrooms. It also happens to be a brilliant way to make the most of expensive or unique items. Take for instance, the humble truffle.

We won’t lie.  if you’ve never eaten a truffle before, we are prepared to go on record saying that they are as good as people say they are, probably better. They are, in fact, one of the best things we have ever ingested -- earthy, nutty, and distinctively rich.  They shine in almost every application. And now that we’ve partaken in their incredible earthy flavor, we lust after them at every turn.  

But, truffles are also undeniably expensive.  So, what if we told you there was a way to take just a scant ounce or two of those deliciously earthy delights, and transform them into a virtual bounty of delicate truffle flavor? That you could enjoy those truffles all year long -- over pasta, rice, eggs, steamed vegetables, grilled steak, or a simple slice of toasted country bread?

Enter truffle compound butter.  You’ll love its versatility and the way it delicately flavors even the humblest of dishes with its woodsy flavor.  It takes just minutes to make, and the finished butter will last for at least six months if kept in the freezer.  Best of all, one small truffle and a pound of butter gives you meal after meal of delicious truffle flavor.

And while you’re making truffle butter, why not try this delicious popcorn?  It’s perfect fancy date night fare, especially when served alongside your favorite movie with a tall glass of sparkling wine.  

Truffle Butter Popcorn with Parmesan and Rosemary


You can find this recipe, along with plenty of other mouthwatering dishes, on GoBoldWithButter.com  Seriously -- you should check it out.  So. Much. Good. Food. 

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Easter Dishes: Roasted Cauliflower with Rosemary Browned Butter and Lemon

 I think it’s a shame that side dishes are so often overlooked at the holiday table. We spend all of our time obsessing over perfecting our roasted turkey, getting the perfect crust on our rib roast, or stunning our guests with the most tender and flavorful ham.  


Meanwhile, we settle for the same old sides – mashed potatoes, steamed vegetables, and blah heat-and-serve dinner rolls.

The perception is that truly great side dishes take a wealth of time.  But, the fact of the matter is, many of the most delicious dishes require only a few high quality ingredients, and just minutes of preparation time.  Take, for instance, this stunning roasted cauliflower dish.

Roasting isn't usually the first cooking method you’d think of for cauliflower, but the delicious results make it worth remembering. There is something magical that happens when cauliflower is tossed with oil and roasted in high dry heat.   Its sugars caramelize and a deep browning occurs that results in a deliciously nutty flavor.

Paired with the woodsy aroma of fresh rosemary, the nuttiness of browned butter, and the pleasing acidity of fresh lemon juice, this simple side dish will be the star of your Easter table.

Roasted Cauliflower with Rosemary Browned Butter and Lemon

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Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage

Autumn in Wisconsin is a glorious and fickle time of the year.  It generally begins quite mildly with breezy but sunny days and cool evenings. But, as October winds pull the last of the burnt umber leaves from the trees, the weather takes a turn.  Days turn cooler. Evenings become crisp. By November, chilly rains, reminiscent of early spring, bid even the outdoorsy folks among us to seek solace in the warmth of our homes.

I'm a huge fan of this time of the year -- not only of the ever-changing weather, but also the metamorphosis that autumn sets into motion. Plants give off their fruit. Flowers go to seed. Dried leaves crumble beneath our feet. The chlorophyll in our garden plants degrades, revealing stunning yellow and orange pigments.  We marvel at the unexpectedly bright colors of death, as the world enters into its slumber, preparing for the stark silence of winter.

However, despite the beauty and bounty that late summer and autumn brings, I sometimes find myself at a loss in the kitchen. There are no tomatoes littering my counter, needing to be used.  No end-of-season produce from the garden begging to be turned into weeknight meals.  I no longer have to keep up the lively, reactive pace of canning and preserving. And sometimes I find myself uninspired.

Fortunately, there is always something that comes along to pull me out of my cooking funk.  This dish, for instance, was inspired by an unusually brilliant head of freshly picked local organic cauliflower -- stunningly white, with compact florets surrounded by a wreath of green leaves.

While I adore the simplicity of steamed cauliflower -- drizzled with a simple mustard sauce or spritzed with citrus -- I absolutely can't resist the toasted caramelized flavors that roasting brings to the table.  So, after a liberal douse of olive oil, into the oven went the cauliflower.

 Since the sweetness of cauliflower pairs so famously with cheese, and because I was craving something with a strong profile, I decided upon a simple cream sauce flavored with rosemary and gorgonzola. 

Although this dish would be lovely as a vegetarian main, we happened to have a few smoked sausages in the refrigerator that needed to be used.  And they turned out to be a perfectly complementary addition.  Their salty, smoky flavor accentuated the sweetness of the cauliflower and pulled the herbal flavors of the rosemary right to the forefront.

Save this pasta dish for a cool autumn evening when the cold winds beckon you to the warmth of home.

Pasta with Creamy Blue Cheese Rosemary Sauce, Roasted Cauliflower and Sausage



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You're Not Too Old for Crispy Rice Bars with Browned Butter & Rosemary

Think you’re too old for “Rice Krispie” treats?

Allow me to chuckle for a moment at the sheer thought of that.  Being “too old”… it’s a concept I reject flat out.  I simply don’t buy it.  After all, there’s a real charm in forgetting how old you REALLY are and allowing yourself to remember what it was like before you knew how you were “supposed” to act.

You’ve got to admit there’s something magical about the act of eating an ooey gooey crispy chewy Rice Krispie Treat? Isn’t there?

Exactly.

I first saw the recipe for salted browned butter crispy treats on Smitten Kitchen.  But, it took me a very long time before I decided to make them.  Even when I did, I decided they needed a little bit of a kick in the pants.

Those of you who know me will remember that I am absolutely ENAMOURED of rosemary.  And during the summer months when I can get my grubby little hands on those fragrantly fresh stalks of the real thing, I’m a happy happy girl.  And, since I know the herb is good in SimpleSyrup, why not try it out in a dessert?

And so the browned butter rosemary crisped rice treats were born.

They’re really quite grown up.  But, as informal taste-tests in my neighborhood have revealed, they also go over really well with the kids.

So, make yourself a batch of deliciously buttery crisped rice treats. Relish the way they pull apart leaving ooey gooey strands marshmallowy goodness in their wake.  And enjoy them utterly.  After all, you’re never too old for a little bit of snap, crackle, pop…

And while we’re at it, here’s a nice list of some other things I hope you’re never “too old” to do:

• Lick the batter bowl after making cookies/cake/frosting
• Share butterfly kisses
• Skip down the sidewalk
• Call your mom
• Close your eyes and make a wish
• Say “When I Grow Up…” (and mean it)

As C.S. Lewis once said: “You are never too old to set another goal or to dream a new dream.”

Crispy Rice Bars with Browned Butter & Rosemary

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Benedictine Mac & Cheese with Caramelized Onions & Rosemary

If the way to someone's heart is really through his/her stomach, then this post is probably as good as a love potion when it comes to enchanting and delighting your beloved.  Although macaroni & cheese might be a bit heavy to serve as a Valentine's Day dinner, it's the perfect dinner for a chilly winter weekend when you can't think of anything better than snuggling up on the couch with a glass of wine and your lover.

Serve this delicious pasta with a crisp green salad and a glass of a nice full red wine. Either an earthy red Bordeaux or a spicy, fruit-forward Zinfandel would pair very nicely.

This post is featured as part of the Wisconsin Milk Marketing Board's 2nd Annual 30 Days 30 Ways with Macaroni & Cheese. Be sure to give them a visit and check out all the other scrumptious recipes created by food bloggers around the nation using Wisconsin cheese. 
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If you conjure your fondest childhood memories of macaroni and cheese, what do you envision?

A steaming bowl of creamy stovetop pasta graced with American cheese?

Baked macaroni & cheese with scads of gooey sharp cheddar & a sprinkling of crispy bread crumbs?
Or how about a serving of that ever-popular electric orange macaroni & cheese from a box?

Regardless of your specific orientation to the dish, macaroni and cheese remains one of the most popular—if not the most popular—American comfort foods.

As a result, there are hundreds of recipes for mac and cheese out there.  And you must trust us when I tell you that we’ve tried most of them.  At heart, we’re big fans of simple, old fashioned macaroni and cheese.  However, we also really like venturing out and coming up with great new flavor combinations for this classic dish.  And this version is one of our favorites so far.

Imagine sweet slices of perfectly caramelized onion paired with the earthy and slightly piney flavor of fresh rosemary and the pleasantly toasted notes of whole wheat elbows. 

Now imagine those ingredients cloaked in a fantastically creamy sauce made from Carr Valley Benedictine cheese – a delightful and intensely nutty washed rind cheese made from a combination of sheep, goat, and cow’s milk.

While this somewhat inventive version of the popular dish will probably not take you back to your mom’s kitchen, I promise it will give you that same creamy dreamy comfort food feeling in the depths of your belly.

Benedictine Mac & Cheese with Caramelized Onions & Rosemary

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Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.

Sourdough Focaccia with Olives & Rosemary

I killed them both in one fell swoop.
Both were tragic deaths. Unfair. And sudden. And utterly inelegant. And I mourned them both privately and on Facebook.

I now maintain that it was a matter of simple cross-contamination -- yeast meets beast --but I spent weeks wondering about the untimely fate of both my sourdough starter (of 7+ years) and my kombucha scoby (which I'd maintained without fail since early last spring).  I also acted quickly to find replacements.

The scoby was easy enough to replace, since I've given out quite a number of baby scobies to friends & neighbors all over town (and I seem to have developed a waiting list of others who are still awaiting the chance to own a 'booch baby of their own).  But the sourdough...

Fortunately for me, R from Cakewalk was passionately working on one of her latest obsessions -- sourdough culture derived from the fermentation of grapes (a la Nancy Silverton). And she was kind enough to offer me a bit of her brand new starter.

It was gorgeous stuff -- smelling of yeast and ferment and the ever-so-slight perfume of grapes (or was that my consistently overactive imagination?). In any case, it was a wonder of a living food. And I couldn't wait to take it for a test drive.

Interestingly enough, Peef was craving foccacia.  So, we planned a lovely casual weekend dinner of cheese, wine, fruit... and a lovely sourdough experiment.

The dough mixed together beautifully.  I used a mixture of bread flour and a half and half blend of all purpose and white whole wheat flour.  And I gave the loaf a nice long rise (nearly 8 hours total) -- to ensure that the wild yeast had an opportunity to thoroughly develop.

When the dough was finished rising, I hand shaped it on a piece of parchment paper, allowed it to rest, and then put together the toppings. Olives... rosemary...thinly sliced garlic... I hoped that this would be the focaccia of my (sometimes easy to please of late) dreams.

I watched the loaf in the oven as it slowly lifted -- as if levitating -- air flowing through every bubbly crevice. And, as a crust formed along the outer edges of the dough, I saw the bread take form and color beautifully.

The final product was crisp & airy, with a beautifully tender exterior pleasantly dappled with air tunnels.  Although it would have been perfect for sandwiches, we sliced it simply and ate it in big, manly chunks -- spread with tomato basil jam and followed with sheep's milk cheese and a swig of wine.

It was love at first bite - which is exactly why I feel the need to share.  If you can manage to get your hands on a bit of sourdough starter, you must try this recipe.


Sourdough focaccia with olives & rosemary

Oh!  And before I forget -- stay tuned later this week as we write about our adventures with locally made spice blends... I don't think I'd be giving too much away if I suggested there might be a giveaway involved...

Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.


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Using and Preserving Summer Herbs: Rosemary Comes to Dinner

I've been friends with Rosemary for a long time now. When we first met, she was dry, and her disposition sharp.  When we talked, I always seemed to get her caught in my teeth.  And I couldn't seem to appreciate her harshness.

However, as the years wore on, I found that there were many sides to Rosemary.  If I caught her in the morning, fresh from the garden, her smell was intoxicating -- a bit like fresh pine boughs, and filled with the earth.  But, if left alone for too long, she grew parched and brittle, and her perfume would start to smell astringent.

Her marriage to garlic is almost too good to be true. But, it's taken many years of practice.  When they first met, they both tried to hog the spotlight. Inevitably, one of them ended up wounded or broken. But, over the years the two lovers have learned to move together in perfect harmony. And everyone is happier -- including the neighbors.

Although she turns some people off with her assertiveness, I'm Rosemary's biggest fan. You always know where you stand when you're with her. And there's no hiding behind false pretenses. She puts herself right out there in front, and you can't help but notice her.  And I'll be honest, that's a big part of her appeal.

I had her over for dinner the other night. At first, we were uncertain about what to make. So, we took a trip to the supermarket. Rosemary pointed to the tender young Strauss free-raised veal shanks and smiled. I knew then that we were in for something special.

 She took me by the arm and led me back into the kitchen. And that's where the lessons began.  I learned to rely on the basics -- celery, onions, carrots, a splash of white wine, and very good chicken stock.  But, she also taught me to think outside the box -- adding petitely diced guanciale, briny anchovy filets, last summer's dried Principe Borghese tomatoes, and (of course) a generous helping of garlic.

As the ingredients simmered, I was mesmerized by how the ingredients danced together -- playing off of one another's strengths, waxing and waning and gradually mellowing.  And, as the components came together, they formed a symphony of flavors... of colors...

With Rosemary at the helm, I began to realize that it couldn't help but become a thing of beauty.  So, I reliquished control. While Rosemary worked her magic, I pulled together a pot of risotto. Simple. Elegant. Embellished only by a grating of Carr Valley Gran Canaria -- an intensely nutty cheese that I figured would be the perfect match for Rosemary's intensity.

The dance took almost two hours to complete, but when we finished, I wasn't even tired. In fact, I felt invigorated. Delighted. Inspired. And as we finished, I couldn't help but savor those final bits of sauce -- deliciously unctuous and smooth, subtly herbal, and ... well, perfect.

Sometimes there's nothing like a new dinner with an old friend.


Osso Buco with Rosemary & Sundried Tomatoes

This guest post wraps up our Summer 2010 Herb Series: Using and Preserving Herbs. Thanks to everyone for making this series such a great success!  And we wish you much luck making use of your bountiful harvest.


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Herbal Infusions: Simple Syrup

As you develop a collection of fresh herbs growing on your patio, balcony, or in your garden, you'll eventually find yourself wondering what to do with all that bounty.  So, part of the goal of this summer herb series is to give you a few more ideas to add to your repertoire.

This week, we're going to focus on something easy and sweet. Something perfect for all the hot summer weather that's approaching in July. And something you may never have tried before: herbal simple syrup.

One of my favorite ways to get the most from summer herbs is to make simple syrups.  You can use simple syrup to flavor selzer water, sweeten iced tea or lemonade, or even coffee. You can use the syrup to create an interesting herbal dressing for fruit salad (imagine melon balls soaked in mint or basil syrup), homemade ice pops, a fruit soup (strawberry soup with lemon verbena, maybe?), or a fruit and herb sorbet (blackberry basil? vanilla tarragon?). And the syrup adds an amazing layer of flavor when drizzled over a simple bundt cake or sprinkled between the layers of a sponge cake before frosting.

The Good News
There's nothing particularly complicated about making simple syrup, and infusing your syrup with herbal flavors is easy as pie.  All you need is sugar, water, and a few sprigs of your favorite herb. The usual ratio of sugar to water  is 1:1.  This mixture must be kept in the refrigerator and is best used up within a month. However, if you increase the sugar content (2:1), the mixture becomes stable for storage at room temperature and will last for up to 6 months (more info here).  This would be my preferred method for syrups I'd like to keep for an extended period of time.

The (maybe not so) Bad News
On the one hand, you'll have all sorts of great new ideas up your sleeve for entertaining. On the other hand, you'll be tempted to make all sorts of sugary treats once you happen upon your favorite herbal combination. And THAT might pose some not-so-great news for your waistline.  For example, the last time we made our infusions, we went a little crazy over our discovery of Iced Coffee with Lemon Verbena Syrup. (Lemon and coffee may seem like a far-fetched combo, but it's really quite delicious!)

And it was pretty hard to say no to yet another Vodka Rosemary Fizz after a long day at work.

But, overall, I'm going to guess that experimenting with simple syrups will introduce you to a completely new way of looking at herbs. It's not only a great way to preserve your bountiful herbal harvest for a few extra months, but it will help you to exercise your sense of adventure and discovery of new and interesting flavor combinations.

The Master Recipe: Herb Infused Simple Syrup

And here are even more resources for you to explore, if you want to do some experimenting:

• Habiscus Lemon Balm Ice Pops from Tallgrass Kitchen
• Why not try Lemonade with Simple Syrup - Homemade Lemonade from Paula Deen
• Drinks Using Simple Syrup - Bar None Drinks
• Summer Drinks Using Flavored Simple Syrups - Dallas Morning News
• Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette - Giada De Laurentiis

This post is part of our Summer 2010 Herb Series: Using and Preserving Herbs. Stay tuned every Friday for more hints, tips and tricks on how to use summer's bounty!


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Roasted Rosemary Potatoes

I've got to admit, all of my defenses really break down when it comes to potatoes. I begin to LONG for the sweet earthiness of a gratin. The sexiness of a fresh pile of mashed spuds. The crispifried crunch of a nice, hot French fry.
Suddenly, all my rational thinking goes out the window, and I just want to mash them up, slather them in butter, and swath them in cream.

So, it helps when I have the ability to reel in all my crazy thoughts and settle into a slightly more realistic plan of action. One way to quell the insanity is to compromise.

How about roasting instead of frying?
Why not throw a few herbs into the mix to lend flavor without fat?
How about a bit of olive oil, rather than all that delicious butter?

Sometimes it works. And I end up with something that's really greater than the sum of its parts. And THAT is an extraordinarily splendiforous thing.

Just take a look at these puppies...
In classic fashion, Peef wanted to name these little beauties "Rosemary's Baby Potatoes" (sister of "Rosemary's Smoky Baby Cheesy Mac")... but, that's really a little much. Isn't it?

The lesson: Rosemary potatoes are a lovely way to tame the wild potato beast without totally throwing caution to the wind. And they're BEYOND easy.

Roasted Rosemary Potatoes (or, if you prefer, Rosemary's Baby Potatoes)


©BURP! Where Food Happens

Rosemary's Smoky Baby Cheezy Mac

For me, macaroni and cheese is the epitome of comfort food. But, it seems I can't resist playing games with my basic recipe. Admittedly, sometimes my experiments flop. But, sometimes I happen upon something that's worth repeating.

The other night was one of those nights. It was on Friday, and both Peef and I had just finished a pretty hard week at work. The weather was rainy and cool. And we didn't have any plans, except snuggling up on the couch with some dinner and a good movie. The perfect sortofa night to slip into a steamy bowl of rich and creamy mac & cheeze.

Of course, one look at the kitchen counter showed me that we really needed to eat up a few cherry tomatoes. I knew I had a head of roasted garlic to use. And a glance toward the garden reminded me that the rosemary really needed a bit of a hair cut. So, I started to throw things together.

...
And so, Rosemary's Smoky Baby Cheezy Mac was born. You can thank Peef for the name.

This is one adult macaroni and cheese. Rich, dreamy, creamy, and herby. The rosemary really played well with the sweetness of the roasted garlic. And everything bowed before the slight smokiness of the Swiss cheese... which fell in love with the sweet wonder of the roasted cherry tomatoes. It's everything you'd want in late summer comfort food.

Make your own Rosemary's Smoky Baby Cheezy Mac

©BURP! Where Food Happens

Mozzarella Rosemary Skewers with Bagna Cauda

I've got to agree with Lisa over at What We Eat... bagna cauda (or "magna carta" as we often jokingly refer to it) is one of our very favorite things off of the Omnivore's 100. But, our love for bagna cauda was initially a bit of a surprise.

And yes, you do feel a story coming on.

It all started on a Saturday night in May — Memorial Day weekend of 2005, I think. We decided to have what we call a “cooking night” — which means we spend the entire evening cooking together, making little plates of this and that, noshing and enjoying the whole experience. This is usually the sort of night when we come up with our best ideas for the “Burp” menu.

On this particular evening, we shopped and settled on some tasty dry-packed scallops (this was our first time buying these, and we are converts!), some fresh spinach, a nice loaf of French bread, some fresh mozzarella cheese… and a bottle or two of decent wine.

We’d run across a sandwich cookbook at the library earlier in the week, and were tempted by a particular baked appetizer featuring the most amazing looking melty cheese, French bread, and rosemary.

Unfortunately, it also happened to call for a warm anchovy “broth” to be poured over the top. And we all know what a huge fan of anchovies Paul is (NOT)… As it turns out, it took a BIT of coercion before he warmed up to the idea. But, once we got into the cooking process and actually put the lemony bagna cauda sauce together, he couldn’t stop exclaiming about how GOOD it was.

“This is LOVE,” he proclaimed. And I laughed.

Now, if the idea of eating a warm, buttery anchovy sauce still doesn’t appeal, maybe you need some new imagery. Just imagine … 4-5 slices of deliciously crusty French bread paired with thick slices of fresh mozzarella cheese — skewered together with sprigs of freshly picked rosemary...
... sprinkled with a bit of freshly cracked pepper...
And then grilled to a fantastic golden brown.
We ate our mozzarella skewers with some lovely chile-marinated olives. And we sopped up the extra sauce with a few additional slices of baguette.
This is the perfect starter course. But, it also serves as quite the meal if you pair it with a lovely summer tomato salad...

Recipe for Bagna Cauda
LOCAL QUOTIENT: Baguette from a local bakery, cheese from a Wisconsin farm, locally grown garlic, and rosemary from the backyard ... Olive oil, olives, and anchovies were from a bit farther flung, but we're 80% local with this dish!


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