Bagna Cauda vs. Baba Yaga

  This fragrant garlicy, anchovy-rich, delectable treat is an ingrained part of my family’s entire holiday season…Halloween through New Year’s. For some families thinking about the holidays conjures up the iconic scent of roasting chestnuts…preferably over an open fire.  For some it is warm, cinnamon-y gingerbread smells...for my wacky family, nothing says 'holidays' like the smell of garlic and anchovies.

As a small child, I got this dish confused with Baba Yaga, the Russian witch with a spinning house on chicken legs.  It always made me a little nervous when Mom said she was making us some for a snack.       For dipping, any raw vegetables will work, but the pros know that broccoli and celery stalks with leaves are especially good for scooping up and snagging anchovy bits.  Carrots are lousy for this but they add some color and make the crudité tray look pretty and festive.  Bagna Cauda 2 cups extra-virgin olive oil 24 garlic cloves, peeled and smashed 1 2oz can of anchovy fillets...with oil...do not drain! Assorted crudite...cauliflowert, carrots, broccalli, celery, peppers, cabbage Heat the olive oil, garlic, and anchovies in a heavy skillet over low heat.   Stir frequently, mashing the garlic and anchovies. Cook 10-15 minutes until the garlic has softened…or it smells too delicious to wait any longer. Serve hot with veggies for dipping. From "Warm Hearth: Comforting Love-filled Recipes for Family, Friends and Cozy Fireplace Afternoons," by Mango Dragonfly. Available at Amazon.com www.mangodragonfly.com