[Sca-cooks] Garlic Olive Oil

[Elaine Koogler]

We have the cookbook of which you speak...it's one of my very favorite restaurants.  I'll
have to look up the recipe that you ask about, but I can tell you that their version of bagna
cauda is to die for!!!  I'll try to post both when I can...on my way to a demo at the moment.

Kiri

Jenne Heise wrote:

> The Garlic Olive Oil sounds really good. I wonder if anyone on this list has the cookbook
> from The Stinking Rose, a garlic restaurant in San Francisco? They make a Garlic Olive
> Oil for putting on bread that is amazing, and I'm wondering if it requires doing
> anything special to it?
>
> We're doing a dayboard for about 800 people in July, and I was going to serve butter,
> honey butter and herb butter for the dayboard, and herbed cream cheese with the sideboard
> during court, but maybe I could use garlic olive oil and some green sauce instead of some
> of that butter etc.
>  --
> Jadwiga Zajaczkowa, mka Jennifer Heise        jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "It's no use trying to be clever-- we are all clever here; just try
> to be kind -- a little kind." F.J. Foakes-Jackson
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