Bagna Cauda

Ingredients

¾ cup olive oil
6 cloves garlic, finely chopped
8 anchovies fillet in oil, drained
4T butter, cut into small pieces, cold pepper

Vegetables:
raw bell peppers, endive, fennel, roasted peppers,

1. Wash and cut the vegetables into sticks.

2. In a small saucepan, combine the olive oil, garlic, and anchovies over low heat, stirring until the anchovies are dissolved, about 5 minutes. Be sure to be careful and not burn the garlic.

3. Remove the pan from then heat and add the cold butter and whisk until combined. Add 4-5 grinds of pepper.

4. Pour the sauce into a small ramekin and serve warm with vegetables.

TIPS & TRICKS

• Make sure to use good quality olive oil.
• The dip can be made ahead and reheated over low heat.
• The dip is best severed warm, so use a butter warmer, serve in little dish over candle, or keep in pan and reheat as needed.
• This dip is incredible to toss with pasta or use as a topping for crostini.
• You can serve it drizzled over vegetables or just roasted peppers as a first course.
• Raw cucumbers are also nice with this. Cooked cauliflower, boiled potatoes or a baguette loaf, cut on diagonal are also lovely.

Confetti Eggs

Ingredients

12 cold large eggs

Brine:
2 large beets cut in quarters
4 cups distilled white vinegar
2½ cups water
3T-granulated sugar
1T salt
4 black peppercorns

½ cup mayonnaise (store bought or homemade)
Salt and pepper

2 T chives finely chopped
3 T red, yellow, or orange bell peppers finely chopped

1. To hard-boil eggs: Carefully place the eggs in a saucepan with a lid, and cover with cold water. Bring the water to a boil. Once water has come to a boil, remove the pot from heat and cover with the lid. Let the eggs sit for 15 minutes. Remove the eggs from the water. Place them in a bowl filled with ice water and let them sit for 15 minutes. Remove from water and peel. Set aside.

2. Brine: In a large saucepan, combine the beets, vinegar, water, sugar, salt, and pepper. Bring the mixture to a boil. Then reduce the heat to a simmer and let cook 15 minutes. Remove from the heat and let cool completely. Strain the mixture. Set the beets aside.

3. Place the hard-boiled eggs into a large glass jar with a lid. Cover with the brine and place in refrigerator. Marinate for 2-4 hours.

4. Remove the eggs from the brine. Cut them in half. Place the whites onto a platter and the yolks into a small bowl. Using a fork, smash the yolks into crumbs. Stir in the mayonnaise and season with salt and pepper. Set aside.

5. Using a spoon or pastry bag, pipe the yolk mixture into the whites.

6. Sprinkle on top of each egg chopped chives, radishes, and peppers. Serve either chilled or at room temperature.

Homemade Mayonnaise

3 egg yolks
2 tsp. mustard
1T vinegar
1 tsp. salt & pepper
1½-cup oil

1. In a medium size bowl, food processor, or blender, combine the egg yolks, mustard, vinegar, salt, and pepper. Whisk until combined. Slowly in a steady stream, add the oil. Whisk until the mixture becomes emulsified

TIPS & TRICKS

Tips & Tricks:

• Using old eggs can sometimes make them easier to peel. Look on the carton for the expiration date and buy eggs close to that date. This is because the eggs lose moisture though the pore in their shell as they age, which makes the air pocket at the top of the egg larger. Start peeling at the top of the egg. The ph also changes in the egg, which makes them adhere to the shell less. Sometimes you’re just going to get a “bad egg” that doesn’t peel so I also cook an extra one or two. ☺

• Always use cold eggs and cold water so they gently heat up, and have less chance of cracking.

• The longer you marinate the eggs in the brine, the darker the color will become.

• You can peel and use the pickled beets in salad or as garnish.

End of the Season Tomato Gazpacho

Ingredients

4 cloves garlic, smashed

4 peppers (red, yellow, or orange) diced into large pieces

3 pounds very ripe tomatoes, diced into large pieces

1 cup day old baguette, diced into medium pieces

½ cup olive oil

¼ cup sherry or champagne vinegar

1 cup cucumber, small dice

½ cup scallions, small dice (white & light green parts)

Salt & pepper

1. Lay your bell peeper on its side on a cutting board. With your chef’s knife, cut one side of the pepper off to make a flat side. Place the flat side down on the cutting board. Now cut another side off and place it on the board. Cut the remaining sides off. Discard the seeds. Cut the pepper into pieces.

2. Cut the tomatoes into large pieces.

3. Using a Vitamix blender or food processor, working in batches, blend the garlic, peppers, tomatoes, bread, olive oil, and vinegar until it becomes a smooth purée.

4. Pass the soup through a medium-hole strainer or sieve. The soup should have the consistency of a thin milk shake. If needed, add ½-1 cup water to reach desired consistency. If you prefer a thicker soup, then add less water or none at all.

5. Season with salt and pepper to taste. Cover and chill for at least two to three hours.

6. Ladle the gazpacho into bowls or cute jars. Top with diced cucumber and scallions and serve.

TIPS & TRICKS

• Gazpacho can be made 2-3 days in advance

• I prefer to use tomatoes from the garden or the farmers markets in the summertime since they are at their peek flavor. Any variety will do- red, yellow, heirloom, or beefsteak just to name a few--as long as they are nice and ripe. They can be “ugly.” Just cut off any blemishes and blend them up!

• If you can’t find sherry vinegar, you can use champagne or even balsamic vinegar. They have a nice acidity to them but are not as strong in flavor as red wine vinegar.

• You can garnish the soup with finely diced jalapeños or bacon for an extra pop!

• Gazpacho makes a great appetizer or first course severed in the cute jars or little glasses.