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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-24-2011, 03:11 PM   #76
SirPorkaLot
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We are enjoying this tremendously.
Made a large pot last night and we are enjoying it with fresh Italian bread as we speak.
Thanks for the bump!
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Unread 12-24-2011, 05:05 PM   #77
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You got Lipitor?
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Unread 01-05-2012, 08:27 PM   #78
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Man, I don't know if I did something wrong or what (didn't really change the recipe except for adding a couple head of roasted garlic)
Tried this stuff on Christmas, and it just wasn't that great.
I wasn't the only one either - no one really seemed crazy about it.
Something about the consistency just wasn't right for me.

Tried it again on New years eve, using a more traditional recipe
(this:)
http://whatscookingamerica.net/Appet...BagnaCauda.htm
OMG, this stuff was freakin awesome!! (also added most of a head of roasted garlic to this too)
I made it a little different in how I prepared the garlic and used a hand mixer to mix the 2 parts together (then added a little more oil).
Had it with veggies and some tomato basil bread from Panera.

Anyone who has made the cream soup variety or has made neither must try this one.
I'd like to hear others' comparison of the two.
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Unread 01-05-2012, 09:57 PM   #79
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That sounds like the saltiest, most fattening thing ever...
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Unread 01-06-2012, 03:49 PM   #80
YankeeBBQboy
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A few moments ago my husband came into the room and said "my BBQ forum has 6 pages on Bagna Caulda". Not believing this I came in and read all the entries. My Northern Italian family have been making BC since my Nona came from Piedmont in 1909 and this is not anything like an authentic Bagna Caulda (Hot Bath). We traditionally make this on Christmas Eve. Here goes the recipe.
4 sticks of butter
1 head of garlic minced
8 tins of anchovies
heavy cream (exact amt I don't know, about 1/2 C)

heat until butter melted and hot. Serve like a fondue or on a hot plate.Serve with Chianti, crusty Italian bread, cabbage, celery, green peppers, mushrooms, or anything you like.
My husband will not eat it, the fool, and he claims the towels I use the next morning reek of garlic. Sounds like a good thing to me. Martha Stewart of all people has a recipe too.
I will survey my family and see if the mushroom soup one is worth a try.
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Unread 01-06-2012, 04:17 PM   #81
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Quote:
Originally Posted by YankeeBBQboy View Post
A few moments ago my husband came into the room and said "my BBQ forum has 6 pages on Bagna Caulda". Not believing this I came in and read all the entries. My Northern Italian family have been making BC since my Nona came from Piedmont in 1909 and this is not anything like an authentic Bagna Caulda (Hot Bath). We traditionally make this on Christmas Eve. Here goes the recipe.
4 sticks of butter
1 head of garlic minced
8 tins of anchovies
heavy cream (exact amt I don't know, about 1/2 C)

heat until butter melted and hot. Serve like a fondue or on a hot plate.Serve with Chianti, crusty Italian bread, cabbage, celery, green peppers, mushrooms, or anything you like.
My husband will not eat it, the fool, and he claims the towels I use the next morning reek of garlic. Sounds like a good thing to me. Martha Stewart of all people has a recipe too.
I will survey my family and see if the mushroom soup one is worth a try.
hmmm

1 lb. melted butter (4- sticks - Check)
2 cans cream of chicken soup
2 cans cream of mushroom soup (or 4 cans of cream of mushroom soup)
1 tube anchovy paste or 1 can of anchovies (8 tins - wow! that's a LOT of anchovies)
1/2 cup minced garlic (1 head - close enough - Check)
1 pint heavy cream (Check)


Me thinks the only differences between the one you posted and the one Bigmista posted is the amount of anchovies was scaled down and cream of mushroom/chicken soup was added to compensate.

I made this over the holidays and it was a huge hit (and yes all Italians)

We also served in fondue manner
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Unread 01-06-2012, 07:00 PM   #82
El Pistolero
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Another thumbs up here on Bigmista's recipe. I made it for Christmas, and everyone except the wife loved it. If fact, a couple of my son's friends put huge spoonfuls of it on top of their prime rib.

I will say tho, the warnings concerning the after effects are valid. About a dozen showers and I'm still sweating garlic.
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Unread 01-07-2012, 12:15 AM   #83
BobBrisket
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Made the Mista version again for Christmas Day this year. My family already loved it. Had some new friends there and they........well, wanted to bathe in it! They ate it like SOUP! By the bowlful. Bread, as gravy on mashed potatoes, even had some as a pasta sauce that day. It was great. I still smell like garlic!
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Unread 06-24-2014, 10:55 AM   #84
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I'm going to making this on 4th of July weekend and thought I'd revisit it here to remind the old folks and show it off to the new folks. I haven't made this in years. Glad Mrs. Mista brought it up!
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Unread 06-24-2014, 10:58 AM   #85
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It's always good. I know you will enjoy it again.
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