Bagna Cauda

OK it's supposed to be a vegetable dish, but this works so well with steak, chicken, scallops, or shrimp, we can never resist. This recipe is about ednough for four, so half it or double it as you wish.

• About 1 lb. tender beef steak (rib-eye or top sirloin), or boned, skinned chicken thigh or breast, scallops, or deveined shrimp (the 31–40 per lb. size is best)
• 6 cups bite-size pieces of asparagus, zucchini, mushrooms, red bell peppers, fresh fennel, drained canned artichoke hearts, blanched broccoli or cauliflower (choose 3 or 4)
• 1 baguette, thinly sliced
• 0.5 cup butter
• 1 cup olive oil
• 0.25 cup minced garlic
• 1 2 oz. tin of anchovies, drained and finely chopped

If you're using steak or chicken cut it across the grain into strips about 0.25" thick and about 3" long. Arrange the meat or shellfish on a platter.

Place the vegetables and bread in baskets or bowls.

In a 1.5-quart pan or a metal fondue pot over medium heat, melt the butter. Add the oil, garlic, and anchovies; stir it until the mixture bubbles. Set the pan over a candle or a medium-low alcohol or canned heat flame in the middle of your dining table. Watch the mixture and stir often so the garlic doesn't burn; adjust the heat as needed.

If you're doing this with beef, it doesn't really matter, but if you're using chicken or shellfish, you must be sure the meat is fully cooked.

Use forks or long skewers to spear the meat, vegetables, or bread (though if you use too much bread too soon you'll soak up all the cooking liquid) and swirl the pieces through the flavoured oil and butter mixture to coat; leave the pieces in as long as necessary to cook to your taste. Transfer the food to individual plates on a slice of baguette for eating. Stir the mixture occasionally with the food on your fork.