As for the recipe... it comes from my absolute favorite cookbook for cooking in the bay area, Simply Organic by Jesse Ziff Cool We shop at the same farmer's market so I can go home with my loot, look in the index and have an amazing dinner ready in minutes. Not only does Jesse use local, seasonal and sustainable ingredients, each recipe has very few ingredients so it is simple to make but with incredible results. As we were eating her Chicken with Capers, Cherries and Chilis last night, my husband and I both commented that it was like we were eating at The Flea Street Cafe--her high end restaurant in the bay area-- but it was made with love at home and we were able to enjoy it at our family table. She is the most talented chef in that she can use less than ten ingredients to create a meal that leaves me speechless.
As for the tradition...I grew up eating bagna cauda on Christmas Eve. In part because my nana Katie (a true Italian grandmother if not biologically, definitely in spirit) also grew up eating this delectable dish on Christmas Eve. On the other hand, my mom probably welcomed this new tradition to our family because what could be better to eat on the day before Christmas (the day in which you eat your weight in food) than a huge platter of raw or slightly steamed vegetables, slices of fresh bread that you use as a plate (creating fewer dishes than on the day in which you eat on your weight of dishes) and a warm, communal pot of anchovies simmering in olive oil, butter and garlic? It was my favorite meal of the year growing up and I was astounded when we went on a special date to Flea Street and bagna cauda was one of Jesse's appetizers. I had never seen it outside of my home kitchen. Now, I just hope that the little one loves it as much as we do. In our home, our holiday, our tradition.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment