Dip – Volpi Foods

Smoked Whitefish Rillettes

studio2108 — Thu, 21 Apr 2016 14:19:45 +0000

Smoked whitefish, the somewhat forgotten hero of Eastern European cuisine, often plays second fiddle to the sexier, smoother, more popular lox (smoked salmon). Rich, savory and satisfying with smoky overtones that acquiesce when mixed with cream and herbs, it’s a wonder it ever falls out of favor. Here, smoked whitefish asserts its place at the table of deliciousness, edging it’s way back in the form of a rillette — ready to impress the masses once again.

A classic method of preserving meat before refrigeration existed, rillettes were typically made from chopped pork slow-cooked in its own fat and then sealed with another layer of fat for protection. Nowadays, all manner of proteins are used, like ours here with smoked whitefish. Since the fish is already prepared and flavorful, it simply gets mixed with mascarpone cheese and herbs before being packed under clarified butter.

Clam Dip

studio2108 — Wed, 20 Apr 2016 12:59:46 +0000

Thick-sliced, salty potato chips are the traditional pairing with this classic American dip, and we highly recommend them, but crudite will do fine if that’s the kind of mood you’re in. While this dip can be eaten right away, it benefits from chilling in the fridge and allowing the flavors to meld. And once they do, watch out: This may become your new favorite dip.

The Best Guacamole with Pomegranate Seed

studio2108 — Fri, 15 Jan 2016 14:30:51 +0000

Mastering guacamole is a “must” for anyone claiming kitchen chops. Here’s where to start: Take a hint from your favorite Mexican restaurant, where they grind aromatics into a flavorful paste in a molcajete, that cool mortar made of volcanic rock, then fold in chunks of avocado. If you have the arm strength — or an audience — use a molcajete or a mortar and pestle. But really, a mini food processor works just as well. We’ve added pomegranate seeds to bring a nice pop of sweetness. For dipping, have plenty of plantain chips or tortillas handy.

Bagna Cauda

studio2108 — Wed, 09 Dec 2015 16:03:17 +0000

Bagna Cauda is a signature of the Piedmont region of Italy. This traditional dish — which translates as “hot bath” — is an intoxicating warm dip made from garlic, butter, and anchovies into which vegetables are dipped. It’s so good a region has claimed it as one of its signature dishes, so there should be no hesitation about whether or not this is worth the effort. In its homeland, the dish is part of the celebration of the end of the grape harvest, and it’s designed to feed a crowd. When you’re celebrating — at the vineyard or wherever — this recipe can easily double or triple depending on the size of your crowd.