Bonnie: I’ve always loved garlic. That’s why the email from LLance Kezner intrigued me.

“We are contacting you to see if you might be interested in our unique story and product that was recently awarded the prize as the top specialty food product in the country… (Garlic it!) was born in our kitchen, spurred on by a job layoff just over two years ago….”

What makes LLance’s GarLic it! unique is that his triple blanching removes the “bite,” then he caramelizes the garlic into sweet, toasty, chewy slices to be used as a topping. I like its flavor and the fact that I can add it after cooking to any dish, salad or sandwich.

Thinking about garlic reminded me of a favorite dish for easy entertaining I featured almost 30 years ago after having met an Italian home cook who did amazing things with escarole … and, of course, garlic.

I recalled the concept of the Southern Italian Fondue, a communal meal, with the ingredients cooked at the table in a similar manner to a Mongolian Hot Pot. Instead of broth, though, the ingredients are submerged in garlicky oil bath — bagna calde or “hot bath.”

To the files I went, digging through for my newspaper clippings from long ago. I found the exact recipe published in April 1983 to share!

I liked this dish then, and am thinking of enjoying it with friends now, as all the prep is done ahead. Depending on your friends — and the size of your space — you might start the gathering with everyone joining in the preprep while — of course — enjoying some wine.

Once prepped, the ingredients are cooked, fondue style, at the table, in a mixture of olive oil, butter, anchovies and five whole heads – not cloves – but heads of peeled and chopped garlic. I told you this was for garlic lovers!

No need for an appetizer, and an icy sorbet is perfect for dessert; it’s a simple meal that’s sure to bring raves.

I’m sharing this recipe almost as it was written in 1983. You can, of course, change the vegetables or meat and leave out the expensive lobster or any ingredient that doesn’t suit your fancy or guests’ tastes. Be sure to have lots of crusty bread and a bottle of red wine for the evening.

Actually, I’m thinking I need to dig out an electric skillet and a vinyl tablecloth and invite some good friends to share this once again. I say “good” friends as this isn’t a budget recipe!

Anyone game?

Southern Italian Fondue
(Bagna Calde)
1 quart olive oil
1 stick (1/2 c) butter
1 T wine vinegar
3 2-ounce cans anchovies in pure olive oil
5 heads (not cloves, but whole heads) garlic, peeled and minced
2 zucchini, cut into 1/4-inch rounds
6 bell peppers (some red, some green) cut into 1/2-inch strips
1 pound top-round beef, cut into 1/4-inch by 2-inch strips
1 pound boneless chicken, cut into 4-inch strips
1 1/2 pounds shrimp, peeled
1 pound frozen rock lobster tails
2 14-ounce cans artichoke hearts
1-pound jar whole boiled onions, drained
1 pound whole mushrooms, cleaned
1 pound pitted black olives (variety of choice)
3 heads escarole, washed and drained
Crusty bread to accompany the meal
Equipment needed: electric skillet

Place an electric skillet in the center of the table. Heat the olive oil, butter, wine vinegar, undrained anchovies and the garlic in the skillet set at 350 degrees. Stir the mixture occasionally until the anchovies have disintegrated.

Place the zucchini, peppers, beef, chicken, shrimp, lobster, artichoke hearts, onions, mushrooms and olives each into a separate attractive container for the table.

Place a third of the escarole into the pan, cover and cook about 5 minutes, until wilted and cooked down. Serve some to each guest, along with some bread.

From this point, each guest adds some of the other ingredients to the pot to cook before eating the escarole. Then, guests continue adding ingredients to the pot, removing them when cooked, and enjoying.

Midstream, add some more escarole and continue until all ingredients are cooked.

YOU WILL HAVE LEFTOVERS. Transfer the cooked ingredients to a container and refrigerate until ready to use as a delectable sauce over pasta.

Makes 8 hearty servings with lots of leftovers.

Bryan: GarLic it! is a husband and wife boutique food company that prepares garlic in a manner I’ve never come across before. Their cooking methods soften the potency of garlic’s natural flavor, creating a whole new, kinder, gentler garlic experience. GarLic it!’s triple blanching and caramelizing process radically reduces the sharpness and bite regularly found in garlic. The result is a far more mellow, approachable flavor with a depth that is further rounded by the garlic cloves’ jar marination in spices and oil.

The concept of GarLic it! originally came from the bottom of a homemade salad dressing jar. The incredible taste of the sliced garlic, oil and herbs left clumped on the bottom was an inspiration. The idea became to use this wonderful mixture as a “secret” ingredient to garlic-finish different appetizers and entrees created in the kitchen while the concept of keeping the garlic presliced and marinated made preparations easier and neater.

The garlic-finish was an instant hit with friends and family, so in storybook small-business fashion, they decided to market and sell their unique garlic to the public. After an extensive global search for the perfect raw product, and a few years spent perfecting their recipes, the Kezners had created their own custom blend of garlic and spices. Ready for market, the couple presented their all natural product in nine fresh flavors: Savory Basil, Tomato Curry, Spicy Chipotle, Sichuan Pepper, Thai Peanut and the mouth-watering Caramelized variety which was voted as the Outstanding Product of 2011 at the Fancy Food Show.

Garlic lovers rejoice. The deep flavors of this product combine for a toasty, soft, sweet and savory impact on your palate. The whole cloves are packed in just the right amount of basil and olive oil to take any of your meals to a whole different level. It is worth keeping a jar (or two!) of GarLic it! in your cupboard for your next garlic craving. And your fingers won’t smell like garlic! That is unless you pick the cloves directly from the jar by hand. Yes, they’re that good….

Eric: There’s truly nothing simpler, yet seductively delicious, as garlic — of my top flavor profiles, garlic holds a high position (just behind basil and onion) and for good reason; the little bulb packs a mean bite. Now there are certainly “haters” out there who don’t respect the bulb for what it’s worth (certainly none of them hail from the Mediterranean region) and I can vaguely see why; it attaches it’s aroma to everything it touches, it has a pungent flavor when not properly cooked or overused. and for some, it’s not easy to peel. Luckily, none of those people are reading this blog.

GarLic It! recreates the garlic experience by introducing a triple blanched, caramelized taste so exclusive that bruschetta will never be the same. The written word does no justice for Garlic It! It’s one of those products that awakens your taste buds and make you salivate once the lid of the jar is popped. Discover how it tastes on bread, salads, antipasti, egg dishes and my personal favorite, pizza. Just be sure to share the experience with a loved one who shares a strong affinity for garlic..