Friday Night: Bagna Cauda

Since we had a lot of veggies that are suited for it, we had bagna cauda on Friday. I followed the recipe in Hazan for the dip and we ate it with cardoons[CSA], arthichokes, asparagus, and yellow pepper. To serve the dish we jury-rigged a warming dish by setting the bowl with the dip on top of a ramekin in a pot of boiling water. We switched pots of boiler water every 10 minutes to make sure the dip stayed warm.

Before serving, I parboiled the cardoons and steamed the artichokes and asparagus.

This was very nice food.

Wine: Rosemount Estates 2002 GSM. Not the best pairing, but it worked ok.