Bagna Cauda with Radishes, Kohlrabi & bread for Dipping

jen carter

April 15, 2016

fall, fall recipes, recipes

Chef Demo - Adam Waller from Peachtree Road Farmers Market on Vimeo.

1 1/2 cup olive oil
2 sticks unsalted butter
20 anchovy fillets
10 cloves garlic
Salt and pepper to taste

Dipping veggies

1 nice size bunch of radishes sliced length wise or quartered
3-4 pieces kohlrabi peeled and sliced
1 loaf crusty bread cut into large cubes

Combine in a food processor and puree until smooth. Heat mixture over low heat 15-20 minutes. Keep warm in a fondue pot or over lowest heat setting on stove, serve with vegetables and some good bread.

Brebis Dip

1 PACKAGE (6OZ) BREBIS (SHEEP’S MILK CHEESE)
1/3 CUP OLIVE OIL
SALT & PEPPER TO TASTE
1/3 - ½ CUP CHOPPED KALE
1 TSP FRESH THYME
ZEST OF ½ A LEMON

COMBINE CHEESE, OIL, SALT, PEPPER, THYME AND ZEST IN A BOWL MIXING TILL TOTALLY EMULSIFIED. A CREAMY BATCH OF CHEESE MAY REQUIRE LESS OIL AND A DRY BATCH MAY NEED MORE OIL. ONCE THE MIXTURE IS FULLY COMBINED STIR IN CHOPPED KALE AND SERVE WITH CHOPPED RADISHES.

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