[Sca-cooks] Garlic Olive Oil

[Sue Clemenger]

IIRC, "bagna cauda" is a hot bath of olive oil, garlic, and chopped
anchovy (?) (and other stuff?), kept in a pot like a hotpot.  One dips
fresh vegetables into the hot oil--not to cook, I think, but for
flavor.  Apparently absolutely divine....especially if you like garlic.
<g>  It's used at parties, and for appetizers.
--Maire

Stefan li Rous wrote:
>
> Kiri commented:
> > 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.
>
> Please do post this olive oil recipe. I'd like to see it, too. Also, this
> "Bagna Cauda" recipe. So what is "Bagna Cauda"?
>
> Thanks,
>     Stefan