Stop Food Waste Day Recipe #2: Baked Bagna Cauda with Brassicas
- by bonappetit
In honor of Stop Food Waste Day today (April 28), we asked our chefs to submit creative food-waste-fighting recipes. We’re sharing our top three with you, along with some general tips for how you too can save edible food from ending up in the trash. See also:
- Bon Appétit at University of Portland General Manager Kirk Mustain’s Chickpea Panisse with Wilted Beet Greens, Aquafaba, and Roasted Garlic
- Bon Appétit at Google Pastry Chef Jenn Bullard’s Whole Lemon Meringue Bars
Morgan Clements, a chef de cuisine for Bon Appétit at Google in the Pacific Northwest, chose a bagna cauda as his Stop Food Waste vehicle. An Italian dish traditionally served on Christmas Eve, this rich dip with anchovies and garlic is satisfying anytime, especially with Morgan’s version with brassica stems. “Cut fine and slow cooked, the broccoli, cauliflower, and gai lan I used became sweet, nutty, and meltingly soft,” he explains.
More tips: Go Strata for the Leftovers Win [PDF]
Chef de Cuisine Morgan Clements’ Baked Bagna Cauda with Brassicas
Ingredients
1 pound brassica stems such as broccoli, cauliflower, gai lan, cabbage etc.
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, minced (about 4 tablespoons)
8 cloves garlic, minced garlic (about 4 tablespoons)
8 anchovy fillets, chopped fine, plus 1 teaspoon of the oil from the anchovy jar
2 teaspoons Dijon mustard
1/2 teaspoon sweet paprika
2 slices cubed and toasted leftover bread (or around 1 cup)
2 cups heavy cream
2 sprigs parsley, fine mince
2 each green onion, finely sliced
Directions
Wash the brassica stems then fine dice them and set aside. Heat a large skillet to medium high then add the canola oil. Add the diced brassica to the pan, toss to coat then season with salt and pepper, and cook until the volume is reduced by half and the bits of vegetable are nicely browned and the fibrous stems have softened. Remove the cooked brassica from pan to a bowl and set aside.
Return the pan to the heat. Turn burner to medium. As the pan comes up to heat, add the olive oil and then the butter being careful not to brown the latter. Add the minced shallot and cook on medium heat until they start to soften and turn translucent — but not brown (about 5 minutes).
Add the garlic and cook another 3-5 minutes, stirring occasionally to make sure the garlic does not brown. Add the chopped anchovies, paprika and mustard then stir well and cook over low heat for 2 minutes.
Add the cooked brassicas, the cream and the toasted bread then stir well and increase the heat slightly to simmer. Simmer very gently until reduced slightly and thickened to around gravy consistency. Transfer the contents to a deep baking dish and put under the broiler for a minute or two to brown the top.
Serve with fresh vegetable crudite or toast points.