November 21, 2006

Culinary Balance

If you are making a version of Bagna Cauda that calls for oil and butter, it will be deliciously rich. The cookbook that suggests serving it only with fresh, bitter vegetables (to cut the richness) makes a good point.

It makes an excellent side dish.

But, it *is* a bit much, even for those of us who profess to love grease, when it is paired with roasted potatoes in olive oil and herbs as well as linguica and pickled horseradish.

Next time, perhaps with a white bean soup or a minestrone.

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