Bagna cauda - Page 6

SirPorkaLot · 12-24-2011, 03:11 PM

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!

big brother smoke · 12-24-2011, 05:05 PM

You got Lipitor?

EastSideRich · 01-05-2012, 08:27 PM

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.

Soulman1282 · 01-05-2012, 09:57 PM

That sounds like the saltiest, most fattening thing ever...

YankeeBBQboy · 01-06-2012, 03:49 PM

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.

SirPorkaLot · 01-06-2012, 04:17 PM

Quote:

Originally Posted by YankeeBBQboy

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

El Pistolero · 01-06-2012, 07:00 PM

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.

BobBrisket · 01-07-2012, 12:15 AM

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!

Bigmista · 06-24-2014, 10:55 AM

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!

BBQ_MAFIA · 06-24-2014, 10:58 AM

It's always good. I know you will enjoy it again.

BobBrisket · 12-24-2018, 12:03 AM

Bump. Holidays are here!

Bob

Lawnguy · 12-24-2018, 06:54 AM

I make a more traditional version of this. Making it tonight. Soooooooo Gooooooood!

jasonjax · 12-24-2018, 07:04 AM

Man this looks off the chain good. Paused the diet for Christmas so might as well go all-out.

Big George's BBQ · 12-24-2018, 07:57 AM

YUM Thanks Bob

LYU370 · 12-24-2018, 08:39 AM

I've looked at this for the past couple of years, but I just can't bring myself to add all that condensed soup. Regular Bagna Cauda is just SOOOO good.

12-24-2011, 03:11 PM	#76
SirPorkaLot somebody shut me the fark up. Join Date: 08-31-09 Location: Homeworth, OH Name/Nickname : John	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! __________________ John

12-24-2011, 05:05 PM	#77
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	You got Lipitor? __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-05-2012, 09:57 PM	#79
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO	That sounds like the saltiest, most fattening thing ever... __________________ Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset

01-07-2012, 12:15 AM	#83
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	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! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

06-24-2014, 10:55 AM	#84
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	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! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-05-2012, 08:27 PM	#78
EastSideRich Got Wood. Join Date: 06-29-11 Location: St Paul, MN	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.

01-06-2012, 03:49 PM	#80
YankeeBBQboy Got Wood. Join Date: 01-26-05 Location: Clarendon Hills, IL	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.

01-06-2012, 07:00 PM	#82
El Pistolero On the road to being a farker Join Date: 08-03-08 Location: Houston, Baja Oklahoma	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.

06-24-2014, 10:58 AM	#85
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	It's always good. I know you will enjoy it again. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

12-24-2018, 12:03 AM	#86
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Bump. Holidays are here! Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

12-24-2018, 06:54 AM	#87
Lawnguy Babbling Farker Join Date: 11-18-17 Location: Atlanta Georgia	I make a more traditional version of this. Making it tonight. Soooooooo Gooooooood!

12-24-2018, 07:04 AM	#88
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	Man this looks off the chain good. Paused the diet for Christmas so might as well go all-out.

12-24-2018, 07:57 AM	#89
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	YUM Thanks Bob __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

12-24-2018, 08:39 AM	#90
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	I've looked at this for the past couple of years, but I just can't bring myself to add all that condensed soup. Regular Bagna Cauda is just SOOOO good. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

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